Buffalo sauce for chicken wings is a beloved condiment that delivers a perfect balance of tangy heat and buttery richness. This vibrant orange sauce, originating from the famous Anchor Bar in Buffalo, New York, has become a staple for any wing enthusiast. The preparation of Buffalo sauce is a simple yet transformative process that beautifully melds a few key ingredients into a homogenous mixture.
The magic begins in a medium saucepan where 1/2 cup of unsalted butter is melted over low heat. As the butter slowly liquefies, it forms the luscious base upon which the sauce is built. The next crucial addition is 1/2 cup of hot sauce, such as Frank’s RedHot, which brings the characteristic spice and tang. This mixture is then enhanced with a tablespoon of white vinegar, adding a subtle acidity that cuts through the richness of the butter.
For depth of flavor, 1/4 teaspoon of Worcestershire sauce is incorporated, lending a savory complexity to the sauce. The heat is further nuanced by 1/4 teaspoon of cayenne pepper, which adds a warm kick, and 1/8 teaspoon of garlic powder, infusing a gentle aromatic note. Salt is added to taste, ensuring all flavors are well balanced.
The sauce continues to heat on low, with occasional stirring to ensure a smooth, cohesive consistency. Once all ingredients are thoroughly combined and the sauce exudes a silky texture, it’s taken off the heat and allowed to cool slightly. This iconic sauce is then ready to be generously coated on crispy chicken wings, providing that signature bold and buttery flavor loved by many.
Ingredients
1/2 cup of hot sauce (such as Frank’s RedHot)
1/2 cup of unsalted butter
1 tbsp of white vinegar
1/4 tsp of Worcestershire sauce
1/4 tsp of cayenne pepper
1/8 tsp of garlic powder
Salt to taste
Directions
1. In a medium saucepan, melt 1/2 cup of unsalted butter over low heat.
2. Once the butter is melted, add 1/2 cup of hot sauce (such as Frank’s RedHot) to the saucepan and stir until well combined.
3. Add 1 tablespoon of white vinegar to the mixture and stir.
4. Sprinkle in 1/4 teaspoon of Worcestershire sauce and stir again.
5. Add 1/4 teaspoon of cayenne pepper and 1/8 teaspoon of garlic powder, stirring to evenly distribute the spices.
6. Taste the sauce and add salt to taste, stirring thoroughly to ensure the salt is fully dissolved.
7. Continue to heat the sauce on low, stirring occasionally, until all ingredients are well combined and the sauce is smooth.
8. Remove the saucepan from the heat and let the sauce cool slightly before using it to coat your chicken wings. Enjoy!