Buffalo Chicken Wing Sauce57 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 10 min
“If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.” - by Chef John
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 104 cal
- 11.6 g
- 0.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (57)Rate This Recipe
"This the real thing! Very simple, very very good, and absolutely authentic taste *IF* you use Frank's Red Hot Sauce. Not Tabasco. Not nothin' else ... and you'll have the taste just like the origina..." See morels from The Anchor Bar in Buffalo NY. And, just like Chef John says, butter is what you use ... not margarine. You should never buy store-bought wing sauce (waste of money, bad taste, and this stuff is soooo easy to make!). Suggestions: - Omit the cayenne if you want your wings mild-to-medium-hot, 1/4 tsp as listed if you want it medium-hot, and, well, you get the idea. - Skip the extra salt (absolutely not necessary as all bottled hot sauce is incredibly salty anyway) - Keep the sauce warm on the stove, and toss your hot-out-of-the-oven wings in a good amount of warmed hot-sauce, serve immediately - Do not put these back in the oven to "dry" the sauce ... they're supposed to be saucy. - Keep some extra warmed hot sauce on the table for dipping (for those of us that need more hot-sauce punishment!) - Lastly, serve with a real home-made blue cheese dressing, as there are several good ones on this site (choose one with less mayo-to-sour cream ratio) ... and don't forget the celery & carrot sticks to garnish for a crunch & cooling effect! Thanks for a great recipe, Chef John."
"This is it!! I am from Buffalo and have lived away for many years. Every year when I visit I just can't get enough "wings", but now I can make them myself! Authentic recipe (sorry to those who don't ..." See morelike it, but this IS what wings taste like in Buffalo)... I deep fried the wings in peanut oil (355 degrees) in batches, then tossed all of the wings in the sauce - give em a good shake - with the lid on of course. Serve with blue cheese dressing, carrot and celery sticks. Tastes like home :) Thanks to Chef John!"
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