Reviewed: May 23, 2011

Love the recipe. Added about 4 tablesppons of sriracha sauce to the mix, and grilled shrimp with it. Excellent flavor, with the right amount of kick.

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13 users found this review helpful

Reviewer:

rwillson

Reviewed: May 2, 2011

I made this sauce last night and i have to say it is one of the best i have ever tried You sir are a great cook and if you decide to sell this i would buy it every chance i got And also thank you for helping me with a base line for my own buffalo sauce :)

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30 users found this review helpful

Reviewer:

Bloodywolf20

Reviewed: Mar. 10, 2011

Amazing sauce!!!

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3 users found this review helpful

Reviewer:

Mrs. Weis

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Angier, North Carolina, USA

Reviewed: Feb. 19, 2011

I too made a vanilla extract/water substitution for the bourbon. Came out great. Will definitely make this again.

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7 users found this review helpful

Reviewer:

ChrisB

Reviewed: Feb. 11, 2011

This recipe is amazing. For best results make sure to use bourbon since it is important for the flavor and let the sauce sit in the fridge for a day or so. Adding 1-2 tsp of Tabasco sauce will also add some more heat if you're looking for something more spicy.

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41 users found this review helpful

Reviewer:

Dlinh

Reviewed: Jan. 4, 2011

Good base for this recipe but we needed something more spicy and this just didn't cut it for us.

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1 user found this review helpful

Reviewer:

JVIRATA

Reviewed: Dec. 22, 2010

This sauce was THE BEST! I didn't have any bourbon whiskey, so I used a vanilla extract/water substitution. I added a little extra honey and ketchup, and fell in love. It goes from being sweet and tangy, to smoky and spicy. Definitely one of the best sauces I've ever had.

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41 users found this review helpful

Reviewer:

a7xfanally

Reviewed: Jul. 31, 2010

This is okay, but I still prefer the top-rated wing recipe here on AR. I really wanted to try this sauce but didn't have wings; instead I made oven-fried chicken legs with backs. I doubled the sauce, but used half ketchup and half bbq sauce. I only had Irish whiskey, so I used that. I really think that if using chicken pieces as opposed to wings they should be fried... Wings are smaller, so you can still achieve that crispiness in the oven. Nothing wrong with traditional wings though!

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2 users found this review helpful