Buffalo Sauce

Frank’s Hot Sauce straight from the bottle is good enough for my chicken wings. So is Louisiana Sauce. But when I first started making hot chicken wings, I mixed Louisiana Sauce 50-50 with melted butter. If you can find some of “Betty Botter’s Butter” - even better.

Then Frank’s came out with Frank’s Buffalo Sauce and it too was great straight from the bottle.

In 1785 however, William Cowper in his poem “The Task” wrote “Variety is the very spice of life, That gives it all its flavour.”

It’s true with chicken wings too, so I like to mix it up a bit as I did with the sauce in the recipe for Baked Buffalo Wings.

Here’s another variation with a few more ingredients that I like to use for some variety from time to time.

Yield: 3 cups (enough for 5 lbs of wings and some dipping sauce)

Stuff You'll Need:

• 1⅓ cup Frank's RedHot sauce

• 3 tbsp white vinegar

• ½ tsp cayenne pepper

• ¼ tsp garlic powder

• ¼ tsp paprika

• ½ tsp Worcestershire sauce

• 1 cup (¼ lb) butter

Do This:

1. Combine hot sauce, vinegar, cayenne pepper, garlic powder, paprika and Worcestershire sauce in a small pot over medium heat. 

2. Stir while heating but don’t let it boil.

3. When it starts to steam and simmer, remove from heat.

4. Add butter and mix quickly to melt butter.

5. Toss wings in sauce while still warm.

6. Refrigerate leftover sauce and reheat in microwave in short bursts to prevent overheating.