Buffalo Sauce Recipe
User Reviews
4.6
Buffalo Sauce Recipe
Description
The Buffalo Sauce Recipe uses a blend of hot sauce, white vinegar, Worcestershire sauce, and spices such as cayenne pepper, garlic powder, and paprika to establish its signature zesty punch. The butter is added last to soften the heat and contribute a creamy texture, achieved by carefully melting it into the warm mixture without boiling to prevent separation. The sauce is ideal for coating wings or as an accompaniment for meats.
This sauce delivers a balanced flavor and consistency that can be tailored with salt to taste. Its warm temperature at serving helps it cling to wings or meats, enhancing the eating experience with a classic Buffalo style. While prepared simply, attention to temperature ensures the butter emulsifies smoothly, avoiding a greasy finish.
Leftover sauce thickens when refrigerated due to the butter solidifying; reheating gently restores its pourable texture. This recipe yields about 3 cups, sufficient for coating 5 pounds of wings, with extra for dipping. If the sauce becomes greasy, it’s likely because the butter was added to too hot a mixture; next time, ensure the sauce is warm but not boiling before adding butter.
Ingredients
- 1 1/3 cup hot sauce brand Frank's RedHot
- 3 tablespoons white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup butter 2 sticks) room temperature, unsalted
- salt to taste
Instructions
- Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside. 1 cup unsalted butter
- In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika. Allow the mixture to warm through and allow it to start to steam, but don't let it boil. Stir it often. 1 1/3 cup Frank's RedHot sauce, 3 tablespoons white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
- Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat. Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts.
- The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter. Add a dash or two of salt if you'd like, to taste. salt to taste
- Serve the warm sauce over wings, on pulled pork or as a dipping sauce.
Notes
- Store leftover Buffalo Sauce refrigerated and reheat gently to maintain smooth texture.
- This recipe makes about 3 cups of sauce, enough for 5 pounds of wings with extra for dipping.
- If the sauce appears greasy, the butter was likely added to too hot a mixture; ensure the sauce is warm, not boiling, before adding butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 532mg | 22% |
| Potassium | 32mg | 1% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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