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So good, so delicious, once you've tried it, you won't be able to eat without it! Sugar free. When Archibald Moore opened his neighborhood bar and restaurant in 1898, he probably had no idea it would become a New Haven landmark known for its hot and spicy chicken wings. In 1982, Archie Moore's introduced these Buffalo wings to Connecticut. It serves more than 3-1/2 tons of wings each month. Archie Moore's Food Products, Inc. was toned in 1989 to bottle and market the sauce. It's so good, so delicious, once you've tried it, you won't be able to eat without it! Take care and thank you for your business. Warmly, Archie Moore's Food Products. Inc. PS: For recipes or to be on our mailing list, please write or call me at Archie Moore's Food Products. Inc. Your Risk-Free Purchase: If for any reason you aren't satisfied with the sauce, if you don't think your wings are the best you've ever had please let me know. No hard feelings.
Ingredients
Water, Cayenne Peppers, Margarine (Partially Hydrogenated Soybean and Cottonseed Oil, Water, Salt, Mono and Diglycerides, Soy Lecithin, Artificially Flavored, Artificially Colored with Beta-Carotene, Vitamin A Palmitate Added), Vinegar, Salt, Xanthan Gum (a Natural Food Fiber), Sodium Benzoate and Potassium Sorbate (as Preservatives) (0.1%), Spice, Extractive of Paprika, Natural Flavor, Caramel Color, Spice Extractives.
Directions
Refrigerate after opening. Shake well. The Original Recipe: Deep Fried Wings: Cook unbreaded wings in hot oil for 20-25 minutes, or until crispy. Drain, put the wings in a bowl and toss with your Archie Moore's Buffalo Style Wing Sauce. For Broiled Wings: Broil unbreaded wings in the oven at 500 degrees for 35-40 minutes or until crispy. Put wings in a bowl and toss with the sauce. Serve with celery sticks and bleu cheese dip. Also great tor a hot & spicy barbecue. One jar coats at least 5 lbs of wings.
Warnings
Allergens: Contains milk and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 35
- Total Fat 4g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 10mg3%
- Sodium 760mg33%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
So good, so delicious, once you've tried it, you won't be able to eat without it! Sugar free. When Archibald Moore opened his neighborhood bar and restaurant in 1898, he probably had no idea it would become a New Haven landmark known for its hot and spicy chicken wings. In 1982, Archie Moore's introduced these Buffalo wings to Connecticut. It serves more than 3-1/2 tons of wings each month. Archie Moore's Food Products, Inc. was toned in 1989 to bottle and market the sauce. It's so good, so delicious, once you've tried it, you won't be able to eat without it! Take care and thank you for your business. Warmly, Archie Moore's Food Products. Inc. PS: For recipes or to be on our mailing list, please write or call me at Archie Moore's Food Products. Inc. Your Risk-Free Purchase: If for any reason you aren't satisfied with the sauce, if you don't think your wings are the best you've ever had please let me know. No hard feelings.
Ingredients
Water, Cayenne Peppers, Margarine (Partially Hydrogenated Soybean and Cottonseed Oil, Water, Salt, Mono and Diglycerides, Soy Lecithin, Artificially Flavored, Artificially Colored with Beta-Carotene, Vitamin A Palmitate Added), Vinegar, Salt, Xanthan Gum (a Natural Food Fiber), Sodium Benzoate and Potassium Sorbate (as Preservatives) (0.1%), Spice, Extractive of Paprika, Natural Flavor, Caramel Color, Spice Extractives.
Directions
Refrigerate after opening. Shake well. The Original Recipe: Deep Fried Wings: Cook unbreaded wings in hot oil for 20-25 minutes, or until crispy. Drain, put the wings in a bowl and toss with your Archie Moore's Buffalo Style Wing Sauce. For Broiled Wings: Broil unbreaded wings in the oven at 500 degrees for 35-40 minutes or until crispy. Put wings in a bowl and toss with the sauce. Serve with celery sticks and bleu cheese dip. Also great tor a hot & spicy barbecue. One jar coats at least 5 lbs of wings.
Warnings
Allergens: Contains milk and soy.
Common questions
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