Buffalo Wing Sauce
The sauce that launched a thousand wings — Frank's RedHot, butter, and a touch of vinegar and Worcestershire, emulsified into a glossy, lip-tingling sauce that is the definition of American bar food.
| Amount | Ingredient |
|---|---|
| ½ cup (120 ml) Frank's RedHot Original sauce | |
| ¼ cup (55 g) unsalted butter | |
| 1 tbsp apple cider vinegar | |
| 1 tsp Worcestershire sauce | |
| ½ tsp garlic powder | |
| Pinch of cayenne (optional, for extra heat) |
Buffalo wing sauce is a testament to the power of simplicity: hot sauce and butter, in the right ratio, create something far greater than the sum of its parts. The original — and still the best — uses Frank's RedHot, the cayenne pepper sauce whose vinegary, moderately spicy profile is perfectly balanced by melted butter. The butter adds richness and tempers the heat, while a touch of Worcestershire and a splash of vinegar deepen the flavor. Toss crispy fried chicken wings in this sauce, serve with blue cheese dressing and celery sticks, and you have the most famous bar food in America. The sauce also works beautifully on cauliflower wings, chicken tenders, or as a dip for fries.
Preparation
- In a small saucepan, combine the hot sauce, butter, vinegar, Worcestershire, and garlic powder. Warm over low heat, stirring occasionally, until the butter is fully melted and the sauce is smooth and glossy — about 3 to 4 minutes. Do not boil.
- Taste and adjust: add cayenne for more heat, or more butter for a milder sauce.
- Toss immediately with freshly fried chicken wings. Serve with blue cheese dressing and celery sticks.
Chef's Tips
- Use Frank's RedHot — it is the original and the only proper choice. Other hot sauces have different vinegar/salt balances.
- Do not let the sauce boil after adding the butter — it will separate.
- For extra-sticky wings, use 3 parts hot sauce to 1 part butter instead of the standard 2:1.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.