by Tammy L Mahan

Created on: September 08, 2008

Buffalo wing dip can be made in mild, medium and spicy. For the best Buffalo wing dip you have to let these recipes sit in the refrigerator for 24 hours. It also freezes well so you can double the ingredients and have plenty of wing dip for the next occasion.

MILD DIP

Ingredients

1 12 ounce can of tomato sauce
2 cups of hot sauce (I use Frank's)
1 Tablespoon of honey

1 Tablespoon of sugar
2 garlic cloves (minced)
3 tablespoons of onion (minced)
1 tablespoon of crushed red peppers

PREPARATION

Combine all ingredients in a large sauce pan and cook for 40 minutes over medium heat. Refrigerate for 24 hours. To reheat add 1 /2 cup of water and the sauce and bring to a boil then coat the wings or serve as a dipping sauce.

MEDIUM DIP

Ingredients

1 16 ounce can of tomato sauce
2 1/ 2 cups of hot sauce (I use Frank's)
1 Tablespoon of honey
1 Tablespoon of sugar
3 garlic cloves (minced)
3 tablespoons of onion (minced)
2 tablespoon of crushed red peppers

PREPARATION

Combine all ingredients in a large sauce pan and cook for 40 minutes over medium heat. Refrigerate for 24 hours. To reheat add 1 /2 cup of water and the sauce and bring to a boil then coat the wings or serve as a dipping sauce.

HOT DIP

Ingredients

1 12 ounce can of tomato sauce
3 cups of hot sauce (I use Frank's)
1 Tablespoon of honey
1 Tablespoon of sugar
4 garlic cloves (minced)
1 /4 cup of onion (minced)
2 jalapeno peppers (chopped)

PREPARATION

Combine all ingredients in a large sauce pan and cook for 40 minutes over medium heat. Refrigerate for 24 hours. To reheat add 1 /2 cup of water and the sauce and bring to a boil then coat the wings or serve as a dipping sauce.

Don't forget the blue cheese dressing and celery!

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