Product Details: Use Buffalo Wing Sauce Powder just
the same as you would the liquid buffalo wing sauce, or sprinkle over popcorn,
use in meat rubs, or even as a garnish over dishes such as deviled eggs! A
bright red powder that provides excellent hot sauce and butter flavor. The sauce
is made from select, aged cayenne peppers that provide a rich, red, flavorful
hot sauce to which butter flavor is added. The finished sauce has outstanding
flavor and aroma with a moderate heat level. The sauce is then spray-dried into
a powder that can be used in applications where a liquid sauce won't work. The
dry powder is shelf-stable; no refrigeration required; great for
emergency food supplies, camping, RVing, boating, and hiking.
Our Spice Jar (containing 2.12 ounces / 60 grams of product) is clear
plastic with a black
cap featuring a removable safety seal and two flip-top openings, one large enough
for a measuring spoon and the other with sprinkle holes.
Ingredients: A Dehydrated Blend of FRANK’S RedHot Buffalo Wing Sauce
(Distilled Vinegar, Aged Cayenne Red Peppers, Salt, Water, Canola Oil, Paprika,
Xanthan Gum, Natural Butter Type Flavor, and Garlic Powder), Maltodextrin,
Rosemary Extract (as a preservative), and Silicon Dioxide. Packaged in a facility that also
milk, soy, egg, sesame, peanuts, and tree nuts.
Click here for data per 100 grams (not per
Click here to view all available sizes.
Country of Origin: USA
Heat Level: 5/10 (Medium)
Volume: 1 cup ≈ 0.29 pounds / 1 pound ≈ approx. 3.45 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight
container out of direct light
We use this to make our:
Bleu Buffalo Dip Mix and our
Buffalo Blue Cheese Popcorn Seasoning
Recipe: Buffalo Blue Cheese Wings
No need for a dipping sauce - these wings boast a crunchy buffalo coating and
a powdered blue cheese seasoning - no messy fingers, either!
3/4 cup all-purpose flour
buffalo wing sauce powder
garlic powder or
20 chicken wing segments
1 jar (≈ 1 cup)
~ In a shallow dish, combine flour, buffalo wing sauce powder, salt, and garlic.
~ Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
~ Place cheese powder into a medium-sized, round-bottom bowl; set aside.
~ Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil for 13 minutes.
~ Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken pieces in
~ Repeat with remaining chicken.
~ Serve hot wings with celery and carrot sticks on the side.