Reviewed: Aug. 13, 2008

Not that impressed, but it has potential. Very bland. Maybe some pepper and more hot sauce!

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MealsonaMission

	Cooking Level: Intermediate Home Town: Woonsocket, Rhode Island, USA Living In: Tegucigalpa, Francisco Morazán, Honduras
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Reviewed: Jul. 21, 2008

This was perfect over the "buffalo chicken fingers" recipe from this site. For two servings I used two tablespoons of margarine, melted and one tablespoon of Franks Red Hot sauce. Thanks for a great sauce!

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Cathy

	Cooking Level: Intermediate Home Town: Patchogue, New York, USA Living In: Northport, New York, USA
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Reviewed: Jul. 14, 2008

This recipe is good but I always add a little cayenne pepper and just a tad bit of honey to mine. Not to much as to make it sweet but just enough to where not all your tasting is straight buttered hot sauce.

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Liz


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Reviewed: Mar. 21, 2008

I really like this recipe. But if you would like too make it a little thicker add a little ketchup to it.

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buf2sea


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Reviewed: Jan. 16, 2008

Worked like it said it would. I actually used it on popcorn chicken. I let it congeal and then I added the cooked chicken in a round tupperware container and spun it. I think it would have been more effective if I had fried the chicken instead of baked it. I added a little chili powder, too.

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BOOM642

	Cooking Level: Intermediate Home Town: Hatboro, Pennsylvania, USA Living In: Centreville, Virginia, USA
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Reviewed: Jan. 6, 2008

GREAT!!!

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tiny

	Home Town: Las Vegas, Nevada, USA
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Reviewed: Sep. 6, 2007

I live in Buffalo and we all know you have to use Frank's Hot Sauce for authentic Buffalo Wings. And as someone sugested, change the butter level to change the heat. And for those who say it isn't thick enough. Go to Duff's in Buffalo, IMO and many others, better than Anchor Bar, it is like getting a bowl of hot sauce soup with wings in it.

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Sean


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Reviewed: May 13, 2007

Simple and easy, could use a little more depth of flavor though. I suggest a blend of hot sauces.

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Steve

	Cooking Level: Expert Home Town: Ridgefield, Connecticut, USA Living In: Storrs, Connecticut, USA
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Reviewed: Feb. 5, 2007

Just like a restaurant! Pour this over baked, breaded chicken fingers, and everyone gobbled them up! So easy and good!

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Nov. 1, 2005

Excellent taste!

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MERR2D2


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Reviewed: Jan. 28, 2004

This was really simple and very tasty. I used it to coat breaded chicken strips and then made a quick dip with ranch dressing and sour cream. They were awesome. I will definitely be using this sauce again.

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LORLOR80

	Cooking Level: Expert Home Town: Macomb, Illinois, USA Living In: Rock Island, Illinois, USA
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Reviewed: Jan. 25, 2004

A little thin, any suggestions to make it thicker? (Cornstarch didn't work out so well...)

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ALIDBENNETT


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Reviewed: Dec. 27, 2003

I have used this recipe for years and I love it. I do add vinegar to taste, as was suggested in another review, I think it adds alot to the flavor. I see alot of people saying it is too hot for kids, here's a solution...add more butter or less hot sauce. Sometimes I want super-hot myself and dump in some tobasco or crushed red pepper too.

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BHIRSCHMAN


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Reviewed: Dec. 3, 2003

This is great!

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LIZ B


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Reviewed: Dec. 3, 2003

Well this is good. But I perfer the thicker sauce in a deeper color.

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ZACHARYHONEA


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