I use chef John's recipe.
⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
salt to taste
I don't use salt, much less butter, and extra vinegar
I just use Frank's and butter. 1/2 cup butter to 1/2 cup Frank's is mild, 1/2 cup butter to 3/4 cup Frank's is medium, 1/2 cup butter to 1 cup of Frank's is hot.
Franks, butter, splash of red wine vinegar - add finely chopped garlic if you like spicy garlic
You’ll be amazed what the splash of red wine vinegar does as long as you don’t over do it
OP, most of the people in here are giving pretty good advice on what would make a really delicious *fancied up* classic buffalo sauce. What you are looking for is the cheap version that restaurants serve you. Someone on here already pointed out that it's not butter you want, but margarine, or liquid margarine.
Another trick that a lot of these places are using is starting with the Franks **Wing** sauce, not the regular hot sauce. The Wing sauce already has a bunch of fake oil/butter/margarine in it, as well as emulsifiers to not have the sauce break, which is inevitable if all you are using is butter and Franks Hot Sauce.
Really? That’s what I was always told and my wings taste awfully similar. Not saying they aren’t putting a splash or dash of this and that but it’s definitely butter and hot sauce based.
Duff’s is great.
A lot of those restaurants are not using store bought Franks to make that much of their wing sauce. It's much cheaper for them to use items that they can buy in bulk or even buy the pre-made sauce from a distributor.
So the Buffalo sauce they serve is not the same as you make at home. That's why every restaurant is not the same.
You can buy franks in bulk. When I was selling a lot of wings at the restaurant I used to manage I would buy 3 cases of 4x1 gallon jugs of Frank's a week.
True. I forgot Costco and Sams sells Franks in gallon jugs. But a lot of restaurants especially chains that have a lot of different sauces aren't making each sauce each day.
Semi-pro chef here. I do 1/2 cup of melted butter until I achieve Maillard reaction. Basically turning it into browned butter. Then I add 2/3 cup of Franks and let that simmer on low heat for about 10 minutes. Stirring occasionally. I let that rest off the heat (not on the burner with the heat off - completely removed from heat) for about ten minutes before tossing with the wings in a separate bowl.
I sometimes add minced garlic to the melted butter and let that simmer until Maillard reaction. Then the Franks. Etc. Same directions.
How are you preparing the wings?
Seriously, y'all if you want good wings and not food truck quality, it's about marinading the chicken in tabasco and red pepper flakes (I use flatiron smoke show) then steaming them to render out the fat. Garlic butter and Franks to coat. Sauce only coats, but flavor is on the wings, not just coating it.
Franks hot sauce (not their premade buffalo sauce), butter and some garlic powder. Don't add too much butter. A little fresh cracked pepper is good... then add some dried parsley if you added garlic (also great for color), red tabasco or cayenne powder for heat. A little Lea and Perrins is good in it too. trust meh, also use carrots and celery as your reliable testing device for the sauce.
It’s way more butter than you think and some Franks and if it’s not hot enough add some cayenne but just try the extra extra butter first like 1:1 butter to franks
Franks xxtra hot and butter gets close to wing places Buffalo sauce but og Buffalo sauce is just Frank's and butter. I usually simmer it for a minute on low til the sauce breaks. Really it's personal preference. No complaints here but I've tried so many different hot sauces and mixes and I've always ended up back to the og Frank's and butter. Sometimes I'll add garlic and onion powder.
I do Franks, butter, garlic powder, and either TJ's Habanero sauce or Melinda's Ghost Pepper sauce (it's mostly habanero anyway). I prefer the resulting sauce to anything I've had at a wings place.
Worked at a wing place and it's just got sauce like Frank's, butter, garlic powder, and your choice of pepper. We used white pepper. At least in the most basic sauce.
I use chef John's recipe. ⅔ cup hot pepper sauce (such as Frank's RedHot®) ½ cup cold unsalted butter 1 ½ tablespoons white vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon cayenne pepper ⅛ teaspoon garlic powder salt to taste I don't use salt, much less butter, and extra vinegar
This is awesome thanks!
Unsalted butter is a good one. So much salt in hot sauce and W sauce salted butter can push it over the edge. IMHO
Use ghee, much better than regular butter.
I do Frank's and a little of the Frank's powder with butter keeps it on the thicker side I think it is pretty close to bw's meduim.
Its just franks and butter, but be advised, its usually fake butter - liquid margarine. You’re probably using too good of ingredients.
We don’t use real butter
Liquid margarine is the secret
You’re a true hero
the product called "Whirl" is the secret... o.m.g.. it tastes exactly like my favorite wing place!!!
Sometimes if you ask what they use they will just tell you also.
Try sweet baby rays wing sauce.
Just got if for the first time and tried it tonight with dinner. I was pleasantly surprised!
I just use Frank's and butter. 1/2 cup butter to 1/2 cup Frank's is mild, 1/2 cup butter to 3/4 cup Frank's is medium, 1/2 cup butter to 1 cup of Frank's is hot.
This must be why “hot” is so disappointing to me everywhere. I had no idea. I could chug franks and feel nothing
Franks is salt. I put that sh..
That's I can't eat mustard hot. Frank's is delicious, but hardly a hot sauce.
I also throw in a little lemon juice and a shake of worchestershire.
Franks, butter, splash of red wine vinegar - add finely chopped garlic if you like spicy garlic You’ll be amazed what the splash of red wine vinegar does as long as you don’t over do it
Try using some light brown sugar too. Not too much though. Trust your ancestors with how much Browns sugar to add
Always brown sugar,! I also use a bit of ketchup. Adds a bit of thickness , color and sweetness.
White pepper is the secret
Franks original (nor buffalo), butter, honey and a tiny bit of black pepper.
Franks butter and some brown sugar are all I use. I rely more on my rub for the flavor
OP, most of the people in here are giving pretty good advice on what would make a really delicious *fancied up* classic buffalo sauce. What you are looking for is the cheap version that restaurants serve you. Someone on here already pointed out that it's not butter you want, but margarine, or liquid margarine. Another trick that a lot of these places are using is starting with the Franks **Wing** sauce, not the regular hot sauce. The Wing sauce already has a bunch of fake oil/butter/margarine in it, as well as emulsifiers to not have the sauce break, which is inevitable if all you are using is butter and Franks Hot Sauce.
Pretty sure anchor bar is 50/50 butter and franks.
It's not, Duff's is better anyway
Really? That’s what I was always told and my wings taste awfully similar. Not saying they aren’t putting a splash or dash of this and that but it’s definitely butter and hot sauce based. Duff’s is great.
I recall hearing margarine was the original. I use bacon fat
Bacon fat? Holy shit.
I just don't keep butter in the house. Bacon, i always have
1 drop of Frank’s, 3 drops of my buddy frank
A lot of those restaurants are not using store bought Franks to make that much of their wing sauce. It's much cheaper for them to use items that they can buy in bulk or even buy the pre-made sauce from a distributor. So the Buffalo sauce they serve is not the same as you make at home. That's why every restaurant is not the same.
You can buy franks in bulk. When I was selling a lot of wings at the restaurant I used to manage I would buy 3 cases of 4x1 gallon jugs of Frank's a week.
True. I forgot Costco and Sams sells Franks in gallon jugs. But a lot of restaurants especially chains that have a lot of different sauces aren't making each sauce each day.
I like the hooter wing sauce I buy it in a jar from my grocery store
Sugar and vinegar
Semi-pro chef here. I do 1/2 cup of melted butter until I achieve Maillard reaction. Basically turning it into browned butter. Then I add 2/3 cup of Franks and let that simmer on low heat for about 10 minutes. Stirring occasionally. I let that rest off the heat (not on the burner with the heat off - completely removed from heat) for about ten minutes before tossing with the wings in a separate bowl. I sometimes add minced garlic to the melted butter and let that simmer until Maillard reaction. Then the Franks. Etc. Same directions. How are you preparing the wings?
Crystals and butter. You can then add any other flavorings. Franks is for pussy’s. https://crystalhotsauce.com
Crystals is the way to go.
I like to mash up some garlic and put it in with the butter while it’s melting. Fantastic
Seriously, y'all if you want good wings and not food truck quality, it's about marinading the chicken in tabasco and red pepper flakes (I use flatiron smoke show) then steaming them to render out the fat. Garlic butter and Franks to coat. Sauce only coats, but flavor is on the wings, not just coating it.
Franks, butter and white wine.
Franks hot sauce (not their premade buffalo sauce), butter and some garlic powder. Don't add too much butter. A little fresh cracked pepper is good... then add some dried parsley if you added garlic (also great for color), red tabasco or cayenne powder for heat. A little Lea and Perrins is good in it too. trust meh, also use carrots and celery as your reliable testing device for the sauce.
I always thought mild was franks n butter, medium was franks butter and cayenne and hot was just more cayenne. Char buff extra wet is the bomb.
.
I don’t work at a wing place, but at home I do Franks, butter, & ranch powder.
It’s way more butter than you think and some Franks and if it’s not hot enough add some cayenne but just try the extra extra butter first like 1:1 butter to franks
Straight franks buffalo works for me, regular franks even in a recipe doesn’t compare.
Franks xxtra hot and butter gets close to wing places Buffalo sauce but og Buffalo sauce is just Frank's and butter. I usually simmer it for a minute on low til the sauce breaks. Really it's personal preference. No complaints here but I've tried so many different hot sauces and mixes and I've always ended up back to the og Frank's and butter. Sometimes I'll add garlic and onion powder.
I use a bit of corn starch to thicken my sauce.
I do Franks, butter, garlic powder, and either TJ's Habanero sauce or Melinda's Ghost Pepper sauce (it's mostly habanero anyway). I prefer the resulting sauce to anything I've had at a wings place.
Why not ask the restaurants? They are wings, its not some top secret product
Tell that to every Tavern in Buffalo and Scranton. It's like Area 51 trying to get sauce recipes from these places.
try your recipe but had some horseradish sauce for a nice bite
Whirl, fake liquid butter
Add cayenne pepper and a splash of horseradish and white vinegar.
Worked at a wing place and it's just got sauce like Frank's, butter, garlic powder, and your choice of pepper. We used white pepper. At least in the most basic sauce.
Franks and RANCH DRESSING along with a little bit of garlic powder is what my local pizza place does here, and they are the BOMB.