Buffalo Wing Sauce Powder, 1 Pound Bulk Bag
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 1 Pound Bulk Bag (containing 16 ounces / 454 grams of product) is clear plastic bag with twist-tie closure.
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 handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts.
Nutrition Facts: Click here for data per 100 grams (not per serving).
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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
1/4 cup buffalo wing sauce powder
1/2 tsp. salt
1/2 tsp. garlic powder or granulated garlic
20 chicken wing segments
1 jar (≈ 1 cup) blue cheese powder
~ 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 cheese powder.
~ Repeat with remaining chicken.
~ Serve hot wings with celery and carrot sticks on the side.