Serves 4 Prep 2 min Cook 5 min Total 7 min

Buffalo Sauce

The tangy, butter-rich orange sauce behind American Buffalo wings: hot sauce melted into butter, balanced with a touch of sugar and the savoury depth of Worcestershire. Goes on wings, drumsticks, cauliflower, burgers, fried chicken sandwiches and the leftover roast on a Monday lunchbox.

Serves 4 Prep 2 minutes Cook 5 minutes Units Rate

Overview

Butter melts gently in a saucepan; cayenne hot sauce goes in and stirs to a glossy emulsion. Sugar, garlic powder and a few dashes of Worcestershire round the edges so the bite is sharp but never aggressive. Kept on a low heat throughout so the butter never splits. Pours straight over hot wings just before serving, or stirs into mayonnaise for a Buffalo dip.

Ingredients

125 ml Frank's Original Hot Sauce (or any cayenne-vinegar hot sauce)
85 g unsalted butter (about 6 tablespoons)
2 teaspoons granulated sugar
⅛ teaspoon garlic powder
5 dashes Worcestershire sauce

Method

Stage 1 - Melt the butter

Place the butter in a small saucepan over low-medium heat.
Let it melt without browning - the butter should be liquid, not foaming or sizzling.

Stage 2 - Combine with the hot sauce

Pour in the hot sauce.
Stir with a small whisk or wooden spoon until the butter and hot sauce emulsify into a smooth, glossy orange sauce.

Stage 3 - Season

Add the sugar, garlic powder and Worcestershire sauce.
Stir for another 30 seconds, then taste.
The sauce should be sharp, savoury, slightly sweet and not punishingly hot.

Stage 4 - Serve

Use immediately while warm: toss with freshly fried wings in a wide bowl until every piece is glossy and slick, or drizzle over a fried chicken sandwich.

Notes

Low heat throughout: Crank it up and the butter splits, leaving an oily film on top. If it splits, pull the pan off the heat and whisk vigorously to bring it back; a teaspoon of cold water helps.
Heat level: This is a balanced sauce, not a face-melter. For more heat add another tablespoon of hot sauce; for less, an extra teaspoon of butter.
Frank's RedHot is the original: Other cayenne-vinegar hot sauces work (Crystal, Texas Pete, Tabasco-style) but the salt and vinegar levels vary - taste and adjust.

Serving

The classic partner for wings (toss in a wide bowl with a splash of sauce per portion). Also brilliant for: fried chicken sandwiches, drizzled over crisp roasted cauliflower, stirred 1:1 with mayonnaise for a Buffalo dip, or thinned with cream for a pasta sauce.

Storage

Keeps refrigerated 1 week in a sealed jar.
The butter sets solid once chilled; warm gently on the hob or 20 seconds in a microwave before using.
If it thickens too far, loosen with a splash of warm water.
Not recommended for freezing - the emulsion breaks on thaw.

Recipes mentioned here

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