Buffalo Sauce

Origin: Buffalo, New York, United States (invented at the Anchor Bar, 1964). A sauce of cayenne pepper hot sauce (traditionally Frank’s RedHot) blended with melted butter, creating a rich, tangy, moderately hot sauce originally developed for chicken wings.

Flavor Profile: Tangy and moderately hot, with butter’s richness rounding out the vinegar-forward hot sauce base.

Culinary Uses: Tossing sauce for buffalo wings (its origin dish and still primary use); increasingly used as a flavor base for buffalo-flavored dips, pizzas, and other dishes.

Regional Variations: Ratios of hot sauce to butter vary by heat preference; some versions add garlic powder or Worcestershire sauce for extra depth.

Storage: Best used fresh while warm; refrigerated leftover sauce will solidify due to the butter and should be gently reheated.