Buffalo Sauce

Name: Buffalo Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American (New York)
Ingredients: Cayenne pepper hot sauce (such as Frank's RedHot style) — 150 ml (2/3 cup); Unsalted butter, melted — 100 g (7 tbsp); White vinegar — 10 ml (2 tsp); Garlic powder — 2 g (1/2 tsp); Worcestershire sauce — 5 ml (1 tsp)

The Quirky Foodster Team

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5 min

Prep

5 min

Cook

Ingredients

Cayenne pepper hot sauce (such as Frank's RedHot style) — 150 ml (2/3 cup)
Unsalted butter, melted — 100 g (7 tbsp)
White vinegar — 10 ml (2 tsp)
Garlic powder — 2 g (1/2 tsp)
Worcestershire sauce — 5 ml (1 tsp)

Method

Combine hot sauce and melted butter in a saucepan over low heat.
Whisk together until fully combined and glossy.
Stir in vinegar, garlic powder and Worcestershire sauce.
Warm gently for 2-3 minutes, whisking, to combine flavours.
Use immediately, tossed with freshly fried or baked chicken wings, or as a dipping sauce.

Cultural Background: A tangy, butter-enriched hot sauce created in 1964 at the Anchor Bar in Buffalo, New York, buffalo sauce combines cayenne pepper hot sauce with melted butter, now a defining flavour synonymous with chicken wings across American cuisine.

Tips: • Keep the heat low when combining — high heat can cause the butter to separate from the sauce. • Toss wings in the sauce immediately after frying while both are hot for the best coating.

Variations: • Adjust the hot sauce-to-butter ratio for a milder or hotter, richer final sauce. • Add a touch of honey for a sweet-heat variation.

Storage: Refrigerate up to 1 week; the butter will solidify when cold, so gently reheat before using.

Reheating: Reheat gently over low heat, whisking to re-combine the butter. Nutrition (per serving) Approx. 45 kcal, 0.1 g protein, 4.5 g fat, 0.5 g carbohydrate per 15 ml serving.

FAQs: What is buffalo sauce traditionally used for? Tossing with fried chicken wings, and as a dipping sauce or flavouring for various American dishes. Why does my sauce separate? The butter and hot sauce emulsion can break if overheated; keep heat low and whisk to recombine as needed.