Until we started #HandCraftedEdibles, I never would have thought to gift homemade spice mixes (extracts, yes, but not spices). It is such a brilliant idea! Who wouldn’t love a custom mix?
I’ve experimented with some homemade spice mixes in the past (Seasoning Salt | Gryo Spice Mix | BBQ Spice Mix), usually when I couldn’t find a certain mix locally or if I ran out and didn’t have time for a store run and they were always great!
Since I have a rapidly dwindling container of Buffalo Spice Rub, I wanted to try my hand at a homemade version.
This one took two tries. For the first attempt, I modified a recipe I found online. It was good, but far too sweet for what I was looking for (even after cutting the sugar by half!!) I kept the mix, though, because I think it will be delicious on some roasted chickpeas or nuts.
For my second attempt, I took a closer look at the ingredient list on my store bought mix and found something surprising: vinegar powder. I’ll be honest. I never even knew that was a thing! I started searching. It’s available from online retailers, but usually by the pound, so nope. I also found a couple salt & vinegar popcorn toppings, but the prices were too inflated to justify. So I looked around locally, but to no avail.
Then I got to thinking. I know that to make brown sugar, a little molasses (a liquid) is stirred into a lot a sugar to make a damp, wet-sand texture. I figured that, if done in the correct amounts, the same theory could be applied to sugar and vinegar.
And it worked!!
By the time all of the spices were slowly worked in, I had a nice dry spice mix with a slight tang from the vinegar. Exactly what it needed.
I left some room in the recipe for some personal adjustment to the salt (a full tablespoon is quite salty, but would be delicious used as a dry rub on chicken or steak) and the cayenne pepper (for overall spiciness).
I tested the spice mix out right away on some delicious Buffalo Chicken Wraps (recipe below) that make for a quick and easy lunch.
This rub is also amazing as 3-Minute Buffalo Dip (no exaggeration – it takes literally 3 minutes and it is life-changing).
Don't miss more!!
Thanks to these gals and their sensational spice blends!
- Amy's Cooking Adventures posts her Buffalo Spice Rub
- Sarah of Fantastical Sharing of Recipes blends up her Gingerbread Spice Mix
- Rebekah from Making Miracles shares an Apple Pie Spice Mix
- Culinary Adventures with Camilla offers you a Masala Chai Tea Spice Blend
- Wendy of A Day in the Life on the Farm writes about the Best Rib Rub Recipe
- Lauren at Sew You Think You Can Cook inspires some tasty tacos with her homemade Taco Seasoning
- Terri at Christmas Tree Lane heads to the Mediterranean with her Italian Spice Blend.
Next week, check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.
Buffalo Spice Rub
1 tbsp sugar
¼ tsp vinegar
1 ½-1 tbsp salt, to taste
½ tsp cornstarch
1 tbsp smoked paprika
2 tsp garlic powder
1 tsp dried minced onion
½-1 tsp cayenne pepper, to taste
¼ tsp ground mustard
¼ tsp chili pepper
Place the sugar and vinegar in a small bowl and stir to combine (the sugar will take on the consistency of wet sand). Stir in the salt, followed by the cornstarch. Mix in the remaining ingredients and store in an air-tight container until ready to use.
Buffalo Chicken Wrap
5 tbsp mayo
3 tbsp bleu cheese dressing
2-3 tbsp buffalo spice rub
1 ½ cups cooked chicken, shredded
2 stalks celery, diced
3 large tortillas
Place the mayo, bleu cheese dressing, and buffalo spice in a bowl and stir to combine. Add the chicken and celery and stir until evenly coated. Divide the mixture between the three tortillas and top with shredded lettuce. Roll the tortillas burrito-style and slice on the diagonal to serve.