Perfect Buffalo Wing Sauce
This Buffalo Wing Sauce has the perfect amounts of Frank’s Hot Sauce, butter, cayenne, and worcestershire, for balance of flavor and a smooth consistency to coat fried or baked chicken wings.
This post is as much for you as it is for me.
Whenever Pete and I make chicken wings, often times we just eyeball the amounts of ingredients, then taste and adjust, but sometimes the adjustment process takes several rounds.
After years of this, it felt time to record the proper amounts of everything so we could get it right the first time.
We have tested buffalo wing sauce out enough times to feel certain that this is the ideal sauce.
It has a luscious, smooth mouthfeel that coats the wings really nicely, and it has the right amount of spiciness and tang to it.
Even though there are only four ingredients, it matters which ones you adjust.
For instance, sometimes people add more Frank’s when they want spicier wings, but what you want to do instead is add ground cayenne pepper.
While Frank’s is cayenne-based, it also has a ton of vinegar in it and you’ll end up adding more tang than spice, and messing with the consistency of the sauce.
A good buffalo wing sauce will coat a spoon nicely and have a slight thickness.
To get started, melt a half stick of unsalted butter in a saucepan:
You can also melt it in the microwave instead, if that’s easier for you.
Next add Frank’s, and the exact one you want is Frank’s Red Hot original cayenne pepper sauce.
They sell quite a few varieties, but it’s this original one that you want in particular:
Next add worcestershire sauce.
Only a little bit is needed:
Then add ground cayenne pepper:
When you want more heat, always add more ground cayenne pepper instead of extra Frank’s sauce.
Whisk this all together until it’s emulsified:
Now it’s ready to be tossed with freshly fried or baked chicken wings!
Note that the sauce will change in consistency as it cools off, because butter tends to firm up as it chills.
For that reason, we make the sauce while the wings are frying or baking.
You can also make it ahead of time, then reheat and whisk together to combine.
Also, we don’t add any salt to the sauce, as there is a substantial amount in the Frank’s.
Buffalo Wing Sauce
A perfectly tangy, spicy, and smooth buffalo sauce to coat freshly fried or baked chicken wings.
- 4 tablespoons unsalted butter
- 6 tablespoons Frank’s hot sauce
- ½ teaspoon worcestershire sauce
- ½ teaspoon ground cayenne pepper, or more to taste
- Melt the butter in a saucepan or in the microwave.
- Add the Frank’s hot sauce, worcestershire sauce, and cayenne pepper. Whisk to combine.
- Taste the sauce and add more cayenne pepper if you want it spicier. Enjoy!
Yield: Coats about 18 wings, Serving Size: whole batch
- Amount Per Serving:
- Calories: 436
- Total Fat: 47g
- Saturated Fat: 30g
- Cholesterol: 129mg
- Sodium: 3428mg
- Carbohydrates: 7.6g
- Sugar: 6g
- Protein: 4.3g
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