Even if you think what you're about to read below is crazy...let me at least encourage you to use Frank's Red Hot Sauce for your Buffalo style chicken wings.
I grew up in Orchard Park a suburb of Buffalo and can tell you if you want the authentic taste, that's what they use! It's got the best flavor around and isn't really hot, just full of flavor!
Don't be misled by the pic above...this is not just a regular cupcake with a wing sitting on top. This recipe has hot sauce and blue cheese in the cake part...and I know to some this may sound horrid, but BLUE CHEESE BUTTERCREAM FROSTING!!!
Here's the recipe if you'd like to give them a try:
Yield: 10 cupcakes
Ingredients
For the cake:
- 1/2 cup hot sauce. Frank's Red Hot is the classic choice.
- 1/4 cup unsalted butter
- 1/2 cup crumbled blue cheese
- 1 cup brown sugar
- 1/4 cup + 2 tablespoons sour cream
- 1 egg
- 1 cup flour
- 1 1/4 teaspoons baking soda
For the blue cheese buttercream frosting:
- 2 ounces crumbled blue cheese
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
Steps
To make the cupcakes:
- Preheat oven to 350 F.
- In a medium-sized saucepan on medium-high heat, heat hot sauce and butter until butter is melted.
- Add the blue cheese and mix periodically until blue cheese is melted.
- Remove from heat and mix in the sugar.
- In a small bowl, whisk together the sour cream and egg.
- Once the hot sauce mixture is cool enough to touch, mix the sour cream mixture into the hot sauce mixture.
- In another small bowl, mix together the flour and baking soda.
- Fold the flour mixture into the hot sauce mixture.
- Fill cupcake liners 3/4 full.
- Bake for 20 minutes or until a toothpick comes out clean.
To make the blue cheese buttercream frosting:
- Mix blue cheese on high speed until smooth.
- Add the unsalted butter and mix on high speed until light and fluffy (about 3 minutes).
- Slowly mix in the powdered sugar until fully combined.
- Pipe or spread onto cooled cupcake.
Once finished just place a chicken wing on top and serve!
