Classic Buffalo Sauce
A classic emulsified Buffalo sauce made from cayenne pepper hot sauce and butter, finished with Worcestershire sauce and garlic powder. Ready in about 10 minutes and enough for 2 to 2 1/2 pounds of chicken wings.
Ingredients
- 2/3 cup cayenne pepper hot sauce Frank's RedHot style; vinegary and thin for classic flavor
- 1/2 cup unsalted butter gives more control over final seasoning
- 1 teaspoon Worcestershire sauce adds savory depth
- 1/4 teaspoon garlic powder gives a rounder, more robust flavor
Instructions
- Melt the butter over low heat. Place a small saucepan on low heat and let the butter melt gently. Do not let it brown.
- Whisk in the hot sauce. Once the butter is fully melted, slowly whisk in the hot sauce until the mixture turns smooth and glossy.
- Add the optional seasonings. Whisk in Worcestershire sauce and garlic powder if using.
- Keep the heat low. Warm the sauce for another 1 to 2 minutes, but do not boil it. High heat increases the chance that the sauce will separate.
- Toss with hot wings right before serving. Remove from the heat and use the sauce while it is still warm and fluid.