WINGER'S WORLD FAMOUS BUFFALO WINGS & SAUCE
Source: Posted by Cookin'Mom
Date: Saturday, 25 November 2000, at 1:14 p.m.
“…Surprise! Surprise! A frequent TSR contributor asked a Winger's waiter what the secret was to their sauce. He said brown sugar and Louisiana hot sauce but would not divulge the amounts or anything else. After a night of experimenting I came up with a dead ringer: (From another TSR junkie!)…”.

2 1/2 C. brown sugar
3 T. light corn syrup
1/2 C. hot water
1/3 C. Frank's Red Hot pepper sauce (if you can't find Frank's at your grocer try Crystal brand Louisiana hot sauce)
1 T. apple cider vinegar

In a heavy saucepan on medium/low heat, melt together brown sugar and corn syrup until bubbling for 3 minutes, stirring constantly. Add hot water, vinegar and pepper sauce. Cook on a low boil for about 15 minutes, stirring so it doesn't burn. The sauce is done after the amount has reduced and it thickens to a syrupy consistency. It will thicken quite a bit as it cools. For the batter: My idea is to use a tempura or other batter and thin it down. Use it to coat the chicken wings and deep fry until almost done. Then dip wings into sauce, place in a baking dish and broil for about 5 minutes.