Best Buffalo Wing Sauce Recipes

BUFFALO CHICKEN WING SAUCE

Steps:

• 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.

THE PERFECT BUFFALO WING SAUCE

Steps:

• Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.

STEVE'S BOURBON BUFFALO WING SAUCE

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

MILD BUFFALO WING SAUCE

Steps:

• In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
• Add the remaining ingredients and whisk together well.
• Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
• Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
• Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.

ANCHOR BAR BUFFALO WING SAUCE

Steps:

• The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
• The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
• They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

RULE OF 3 - GARLIC BUFFALO WING SAUCE

Steps:

• Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.

BEST BUFFALO WING SAUCE!!

Steps:

• Bring ingredients to a boil and toss in your choice of meat (wings, shrimp etc--) to coat.
• Serve HOT!

ANCHOR BAR - BUFFALO WING SAUCE

Steps:

• 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.

BOBBY FLAY'S BUFFALO WING SAUCE

Steps:

• Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
• Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.

INCREDIBLY HOT BUFFALO WING SAUCE

Steps:

• Saute onion and garlic in a small amount of butter just till aromatic.
• Remove from heat.
• Add remaining butter and melt over low heat.
• Add remaining ingredients and simmer 5-10 minutes .
• This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.

JB BUFFALO WING SAUCE

Steps:

• Combine hot pepper sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, black pepper, red pepper flakes, and flour in a small saucepan over low heat; cook and stir, adding more flour if needed to thicken, until smooth, 5 to 10 minutes.

SIERRA'S GRANDMA'S SECRET BUFFALO WING SAUCE

Steps:

• Chicken Wing preparation: Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.
• Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.
• Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.

EASY BUFFALO WING SAUCE

Steps:

• Melt butter in a saucepan. Whisk in hot sauce and ketchup. Cook sauce until warm. The cooler the sauce is, the thicker it is and it adheres to the wings better. Enjoy.

SCOTT'S BUFFALO WING SAUCE

Steps:

• Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use as a sauce for cooked chicken wings or pieces.

BUFFALO SOLDIER WING SAUCE

Steps:

• Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly.
• Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth.
• Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours.

JOHN'S BUFFALO WING SAUCE

Steps:

• Combine hot pepper sauce, butter, garlic powder, and celery seed in a saucepan; place over medium heat and cook, stirring occasionally, until the butter is melted and the mixture is smooth.

GOOD BUFFALO WING SAUCE

Steps:

• In a medium saucepan combine all the ingredients.
• Stir constantly over low heat until butter is melted and all is mixed well.
• Sauce will stay in the refrigerator for a month.
• Fry chicken wings.
• Pour sauce over wings and toss about until all are well-coated with sauce.
• Serve with cold carrot and celery sticks with blue cheese dip.

NOT-TOO-HOT BUFFALO WING SAUCE

Steps:

• Place stove on Medium heat. Melt Butter. Add Garlic and Flour. After about a minute, add the Aged Cayenne Pepper Sauce, Lemon Juice, Brown Sugar, and Salt. Let the sauce come to a boil. Add Cream and whisk/stir until fully incorporated. Turn stove to simmer. Pour over your fried chicken wings (or whatever else you want buffalo'd) in a bowl, and toss until fully covered. Enjoy! (Have plenty of napkins on hand!)

SMOKY BUFFALO WING SAUCE

Steps:

• 1. In a small saucepan over medium heat, combine all the ingredients. Bring to a simmer, whisking occasionally. Remove from heat and keep it warm until ready to serve. Just before serving, whisk again until all the ingredients are combined again.
• 2. Pour half of the sauce over cooked drumettes/wings and transfer chicken back to the oven (temperature off). Remove after 10 minutes and pour the rest of the sauce over. Serve immediately.
• 3. NOTE: This sauce recipe is for the Oven Baked Chicken Drumettes/Wings
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jRFkAlgipyc

STEVE'S BOURBON BUFFALO WING SAUCE

Steps:

• Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.