It's the end of football season, and since the "Big Game" is coming up this weekend, I think it's a great day to share my favoritest wing sauce, ever. Yes, I did say favoritest. Sue me.

There is a local joint that does wings that makes a garlic mustard buffalo hot sauce that I simply love. The problem is that it's a very small place, and they have two tiny TVs on which to watch football, and what game makes its way to the screen is first-come first-served. This means that the chances of my husband and I getting to see our favorite teams lose on any given Sunday (We're Bucs and Jags fans. They're gonna lose, ok!), are slim-to-none. And let's just say I'm not a fan of take-out wings. I like my wings super crispy and between the drive home and the containers they pack them in for the trip, they're always soggy by the time they reach my abode.

Which is gross.

To solve this dilemma, I simply made my own wings, and the sauce at home, which really isn't that hard. Traditional Buffalo sauce is just hot sauce heated up with melted butter, and maybe some salt. Adding whatever extra flavorings you'd like to the mix isn't exactly rocket science.

Notes: I usually whisk in a pinch of guar gum in order to help hold the sauce together. Between the fat in the butter and all the vinegar in the hot sauce and mustard, these are ingredients that kind of repel, so I've found that little bit of guar keeps it from separating quite as easily as it might do otherwise. But, it is, by no means, a requirement, which is why I've listed it as optional.