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I have been using the traditional hot wing sauce consisting of just tabasco sauce and butter or margarine for a while now, but I found that if you refrigerate any leftover portion, it solidifies in the fridge. The other day I made the sauce a little bit different. Here it is.


1 cup tabasco or your favorite red pepper sauce

1/4 to 1/2 cup margarine, depending on desired level of heat

garlic salt to taste

dash of white wine

dash of apple cider vinegar

Heat until margarine melts and flavors are well blended, stirring constantly.

The apple cider vinegar not only flavors the sauce, but its acidity helps to prevent the sauce from going too solid in the fridge. The white wine may also help with this, in addition to enhancing the flavor.

DO NOT use butter or I Can't Believe It's Not Butter for this recipe, because their flavors are too strong and they overpower the taste of the sauce.


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