Buffalo Chicken Wing Sauce

110 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Chef John
Recipe by  Chef John

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.

Share It

Reviews (110)

Rate This Recipe
Geophile
376

Geophile

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 originals 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.

mpay
243

mpay

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 like 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!

Kristi
178

Kristi

This recipe is simple and very good. We cooked it and dipped drumsticks in the sauce. Then we baked the drumsticks and used the rest of the sauce for dipping. Next time we plan to marinade it to get more flavor.

More Reviews

Similar Recipes

Scott's Buffalo Wing Sauce
(108)

Scott's Buffalo Wing Sauce

Steve's Bourbon Buffalo Wing Sauce
(45)

Steve's Bourbon Buffalo Wing Sauce

Spicy Orange Chicken Wing Sauce
(37)

Spicy Orange Chicken Wing Sauce

Buffalo Chicken Sauce
(38)

Buffalo Chicken Sauce

Gold Fever Chicken Wing Sauce
(24)

Gold Fever Chicken Wing Sauce

Slow Cooker Buffalo Chicken Wing Soup
(16)

Slow Cooker Buffalo Chicken Wing Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Scott's Buffalo Wing Sauce

>

next recipe:

Hot and Spicy Wing Sauce