Name: Buffalo Chicken Wing Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ⅔ cup hot pepper sauce (such as Frank's RedHot®); ½ cup cold unsalted butter; 1 ½ tablespoons white vinegar; ¼ teaspoon Worcestershire sauce; ¼ teaspoon cayenne pepper; ⅛ teaspoon garlic powder; salt to taste

If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.

Buffalo Chicken Wing Sauce

hot pepper sauce (such as Frank's RedHot®)

unsalted butter

white vinegar

Worcestershire sauce

cayenne pepper

garlic powder

salt

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.


This the real thing!  Very simple, very very good, and absolutely authentic taste *IF* you use Frank's Red Hot Sauce.  Not Tabasco. Not nothin' else ... and you'll have the taste just like the originals from The Anchor Bar in Buffalo NY.  And, just like Chef John says, butter is what you use ... not margarine.  You should never buy store-bought wing sauce (waste of money, bad taste, and this stuff is soooo easy to make!).  
Suggestions:
- Omit the cayenne if you want your wings mild-to-medium-hot, 1/4 tsp as listed if you want it medium-hot, and, well, you get the idea.   
- Skip the extra salt (absolutely not necessary as all bottled hot sauce is incredibly salty anyway)
- Keep the sauce warm on the stove, and toss your hot-out-of-the-oven wings in a good amount of warmed hot-sauce, serve immediately
- Do not put these back in the oven to "dry" the sauce ... they're supposed to be saucy.  
- Keep some extra warmed hot sauce on the table for dipping (for those of us that need more hot-sauce punishment!)
- Lastly, serve with a real home-made blue cheese dressing, as there are several good ones on this site (choose one with less mayo-to-sour cream ratio) ... and don't forget the celery & carrot sticks to garnish for a crunch & cooling effect!  
Thanks for a great recipe, Chef John.

This is it!! I am from Buffalo and have lived away for many years.  Every year when I visit I just can't get enough "wings", but now I can make them myself! Authentic recipe (sorry to those who don't like it, but this IS what wings taste like in Buffalo)... I deep fried the wings in peanut oil (355 degrees) in batches, then tossed all of the wings in the sauce - give em a good shake - with the lid on of course.  Serve with blue cheese dressing, carrot and celery sticks.  Tastes like home :)   Thanks to Chef John!

This recipe is simple and very good. We cooked it and dipped drumsticks in the sauce. Then we baked the drumsticks and used the rest of the sauce for dipping. Next time we plan to marinade it to get more flavor.

I make this sauce then marinate my chicken in the buffalo chicken wing sauce usually choosing chicken breasts. after its been sitting for a few hours I cook the chicken in the sauce over medium head(essentially poaching the chicken in wing sauce) then I shred the chicken with a fork and put it over salad, it is the best thing I've EVER eaten! its a must try!

Made this creamy and smooth by using the advice of another by melting the butter first and throwing in a little flour to make a roux. Perfect! I followed the rest of recipe exactly and it was so creamy and good! Then I did add a little more pepper and garlic after I made the original recipe just because we like more heat. Loved the flour roux idea and will always make my sauce creamy like this forever and because of the roux the butter doesn't separate out as easily.

I really disliked this sauce--I couldn't eat it at all!  I tried it with Frank's Hot Sauce and with Crystal Hot Sauce.  The butter aroma and flavor was overwhelming in both batches.

Heck yeah. I used plain old store-brand hot sauce, and somehow I ran out of vinegar, so had to leave it out, but it was still awesome. I spread a pizza crust with ranch dressing, then topped with shredded chicken tossed in the sauce.. topped with red onion, bleu cheese crumbles, and mozzarella. HEAVEN. One thing that wasn't included in the directions, which I found relevant: As soon as I removed the sauce from the heat and the boil died down, the sauce began to separate. So when I was ready to use it, I returned it to the heat, brought back to a boil, pulled it, and quickly tossed the chicken before it had a chance to separate again.

Thank you Chef John,I followed this exactly as written. First I baked the wings by lightly coating them in flour, set in fridge for an hour (to dry them from washing) and then cooked in oven at 400 degrees for an hour. Then you coat this sauce onto wings by shaking them and the sauce in a popcorn bowl with a plate on top.  I am from Buffalo and I eat at the anchor bar. If this isn't the recipe, you are fooling me. These are perfect and so delicious...especially if you eat them hot.

OH YEAH!!!!!!!!!!! great tang- omitted the cayenne.
fried a bag of chicken wings (thaw and thoroughly dry the wing pieces.. then salt/pepper, then cover in flour in a ziplock bag- 9 minutes per batch) then mixed them in this sauce.. FABULOUS!!!

Discover the secret to real Buffalo wing sauce.

Buffalo Chicken Wing Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 8

Author : Chef John

Ingredients

Instructions

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