There’s a shockingly low amount of recipes floating around the internet for homemade buffalo sauce – that’s what I discovered at a cursory glance that lasted about 10 minutes. Having worked in the restaurant industry for 10 plus years, I had an idea of what goes into the making of a traditional buffalo sauce: butter and hot sauce. Traditional is what I was looking for. But then I found this recipe, a non-traditional buffalo wing sauce recipe, at mikefuller.hubpages.com. My recipe is an adaptation.
- 1 c. Frank’s Red Hot Sauce
- 1 stick of butter, cut into pieces
- 2 large cloves of garlic, minced
- 1 T. light brown sugar, heaping
- 1 T. Worcestershire Sauce.
- Place all ingredients in a small sauce pan.
- Cook over medium-low heat, stirring frequently until you reach a slight rolling boil. Do not let the sauce scorch.
- Once you reach a slight rolling boil, allow the sauce to cook for about two more minutes or until the sauce color darkens. Remove from heat.
- Let stand, covered, for about 30 minutes. Toss with your favorite wings or drumsticks.
This sauce is very garlicky and a little spicy. It’s mild enough that you don’t need a creamy sauce to tame the spiciness. Also the flavor is good enough to stand alone. The original recipe calls for 1/8 to 1/4 cup of brown sugar but I don’t like sweet wing sauce so putting more than one tablespoon of brown sugar in the sauce made me nervous. I can’t say I even tasted the brown sugar at all.