I make my own Buffalo wing sauce a couple of gallons at a time. Here I have created a recipe in a smaller portion for home use. It is quick, very easy to make, It multiplies well and is incredibly versatile.
You probably already have the ingredients in your kitchen and it only takes a few minutes to make. So whip up a batch and have some fun with it.
Besides putting it on wings, I use it to make dishes like this Buffalo chicken salad.
Buffalo Chicken Salad
Just four ingredients are all you'll need
Buffalo Style Hot Sauce Recipe
2 Tablespoons unsalted Butter
½ teaspoon granulated garlic
½ teaspoon ground black pepper
8 ounces (1 cup) hot sauce such as Frank’s or Trappey's
Optional: 3 Tablespoons heavy cream for mild sauce
1/2 teaspoon granulated garlic
1/2 teaspoon ground, black pepper
Spices measured and ready to use
2 Tablespoons unsalted butter
Melt butter over low heat
In a small sauté pan or sauce pan melt butter over low heat. Be careful not to let it burn or become too brown. If the butter gets too hot it will burn the spices and create a lot of smoke.
add spices to melted butter
When the butter is melted shut off the heat and add the granulated garlic and the black pepper and whisk to blend well.
Whisk until fully blended
whisk in hot sauce
Add the hot sauce, again if the butter is too hot the hot sauce will splatter when it is added and you could get burned.
mix until fully blended
Put the pan back on low heat and whisk the hot sauce into the butter. As the mixture warms it will begin to come together, keep whisking gently until it is completely mixed and well blended. If you mix it well the butter should emulsify into the hot sauce and the spices should stay suspended throughout the liquid. It will look like this.
The finished sauce
You may use the sauce immediately or allow it to cool completely and put it in an airtight container to use as needed. It should keep refrigerated for at least a month.
add heavy cream for a milder sauce
If you are making the mild sauce, once the sauce is cooled completely, add the heavy cream and whisk or shake until completely mixed. The mild sauce should keep refrigerated, in an air tight container for at least two weeks.
add 3 Tablespoons heavy cream and mix
finished mild sauce
Hot or mild, adjust to your taste
Recipe by Taffiny Elrod
Hot sauce, per 1/4 cup serving
approximately 0 grams carbohydrate, 6 grams fat, and 55 calories
Mild Sauce, per 1/4 cup serving
approximately 1 gram carbohydrate, 10 grams fat, and 90 calories.