Wingin’ It: Washington at Buffalo Bills, Buffalo-Style Mumbo Sauce

Being a fan can be the kind of hard work that builds an appetite. That’s why Buffalo Rumblings brings you a recipe every week to pair with the Buffalo Bills’ upcoming opponent, featuring a custom wing sauce to make it more “Buffalo.” Our opponent this week: Washington.

While the half-smoke sausage was tempting to represent Washington D.C., I like to keep these accessible and I can’t count on everyone being able to break out a smoker (or wanting to). And besides, we already did a dog recipe against the Cincinnati Bengals and “Mumbo” is a fun word. Mumbo sauce is a heavily Americanized sweet and sour sauce that’s reportedly used on wings, fries, and fried rice. I went with the last option, but feel free to experiment.

Buffalo-Style Mumbo sauce on fried rice

Serves: 3-4
Active Time: 20 minutes
Total Time: 60 minutes

Ingredients

Buffalo-Style Mumbo sauce:
¹⁄₂ cup hot sauce
6 oz. pineapple juice
¹⁄₂ cup ginger ale
1 cup white vinegar*
4 Tbsp soy sauce
²⁄₃ cup ketchup
6 oz. tomato paste
¹⁄₄ cup sugar
¹⁄₄ cup honey
2 Tbsp butter, unsalted
1 tsp garlic powder
1 tsp onion powder

Fried rice:

3 Tbsp butter, unsalted
¹⁄₂ cup chopped onion
1 cup frozen pea and carrot mix
2 cups prepared rice, chilled for at least 30 minutes
4 Tbsp soy sauce

Directions

1. Prepare Mumbo sauce: Add all ingredients to a large pot on MED heat; stir to combine.
2. Reduce heat to MED/LOW when mixture starts to simmer. Stir occasionally until sauce is desired thickness, about 20 min.
3. Prepare fried rice: Add butter and onion to large saute pan on MED-HIGH. Cook, stirring frequently 3-4 min.
4. Add frozen vegetables and continue to cook, stirring 4-5 min.
5. Fold in rice and soy sauce; increase heat to HIGH. Continue mixing for about 5 min**

Wingin’ It Tips

*You may want to ensure you still have some vinegar left over after you measure out what you need for the recipe. There’s a risk of leaving a red ring around your cookware as the vibrant red of the ketchup and tomato paste combines with the vinegar to paint the side of the pot like an egg on Easter. It was easy to clean up by using the same solvent that applied it. If you’re still struggling with clean up, you can also try adding a ¹⁄₄ cup of salt and 1 Tbsp of water to the stained cookware. This creates a safe scouring mixture.

**The rice is cooked beforehand so there’s nothing to worry about except your preference. Feel free to test the rice mixture and continue cooking until you’re satisfied. Adding seasoning, scrambled eggs, and more is a good way to enhance the end result.