I tried this recipe the other day. It was okay and very salty (I probably should have used unsalted butter) and the ingredients separated almost immediately after taking the pan off the stove. I am looking for a really good normal/basic tasting medium heat Buffalo sauce recipe. Any recommendations? I have tried most the pre-made ones and I don't care for the taste at all.
by sticka90
11 Comments
liquid margarine not butter
It’s as simple as not simmering the butter. Heat the hot sauce, then remove from heat and whisk in cold butter.
For the saltiness, what hot sauce are you using? Franks + Butter is the most traditional combo, and I would never consider that salty.
It’s not complicated and people always try to make it that way. Butter and franks. But heat the hot sauce first when it starts to bubble kill the heat and start adding your butter slowly and wisk it till you like the taste then add a few teaspoons of xanthan gum slowly and wisk it in till it’ll just a little thicker and not watery, and it’ll never separate. I do this every time and I make a lot of sauce to keep in the fridge and never had an issue.
Bring the sauce to a boil, add the juice of one lemon, put it in a blender, add cubed cold butter slowly while blending. It will never break. Been doing it in restaurants for years
Unsalted butter I may add
My sauce for tossing wings :
⅔ cup Franks hot sauce
½ cup unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
I make this every week for Bills games:
1 cup franks hot sauce
3 tables spoons of butter
Sprinkle in ground black pepper
You can melt it together on a stove top or in a microwave, it doesn’t matter. I don’t understand how your ingredients separated. I put mine in the fridge overnight after making and it stays mixed.
Also try adding some hot pepper jelly to any traditional Buffalo sauce… gives a nice sweet/spicy tang!
Buffalo wing sauce
– 1 cup Frank’s Red Hot sauce
– 0.25 cup butter (0.5 stick, 4 Tbsp)
– 2 Tbsp white vinegar
– 2 Tbsp ketchup
– 1.5 Tbsp gochugaru powder (or to taste)
– 2 tsp Knorr chicken bouillon (or to taste)
– 1 tsp smoked paprika (or to taste)
– 0.5 tsp cayenne powder (or to taste)
As long as you don’t resort to tossing a bunch of Franks into a bowl with butter, you’re already ahead of 90% of the “chefs” in this group 😆
One stick unsalted butter
2 cups franks regular sauce
Dash of chicken bouillon powder
Combine together slowly so they don’t separate
Use fine salt only on wings as they are coming out the fryer asap
Toss in buffalo sauce in a bowl with about 6 oz worth of sauce
Many good pointers here, but I’ll add one. Use a 60/40 split of butter and margarine. It’ll keep your sauce from breaking so easily on fresh out of the fryer wings.