Buffalo Sauce

March 26, 2021

Buffalo Sauce - kvalifood.com

Buffalo sauce was invented in 1964 at the Anchor Bar in Buffalo, New York, by Teresa Bellissimo. At its core, it is just two things: Frank’s RedHot and butter. You melt them together over gentle heat, toss them with fried wings, and that is it. The original had no garlic, no sugar, no extra spices. Modern versions sometimes add those things, but the classic needs nothing more.

The sauce is applied after cooking. Wings are deep-fried, baked, or grilled plain, then tossed in the sauce while both are still warm.

Ingredients

Makes ca. 180 ml

120 ml Frank’s RedHot Original sauce (or other Louisiana-style cayenne hot sauce)
85 g unsalted butter
1 tbsp white vinegar (optional, for a sharper tang)

Optional

1 small clove garlic (~3 g), minced or pressed
1 tsp honey

Directions

Melt the butter in a small saucepan over low heat. Do not let it brown or bubble - gentle heat keeps the sauce from separating.
If using garlic, add it now and stir for 30 seconds until fragrant. Do not let it color.
Add the hot sauce and vinegar (if using). Stir until combined.
Keep on low heat for 2-3 minutes, stirring occasionally, until the flavors have melded and the sauce reaches an even, creamy orange color.
If using honey, whisk it in off the heat until dissolved.
Use immediately - toss with fried, baked, or grilled wings while both wings and sauce are warm.

Notes

Keeps refrigerated for up to 2 weeks. Reheat gently over low heat, whisking to re-emulsify.
For milder sauce, increase butter to 113 g (8 tbsp). For hotter, reduce butter to 60 g (4 tbsp) or add a pinch of cayenne.
Use unsalted butter for better control - Frank’s already contains salt. Salted butter works, but taste before adding any extra salt.
This sauce is enough to coat about 1 kg (2 lb) of chicken wings.