As many of you know I am originally from Buffalo, NY and if there is one thing that people know about Buffalo it’s that Rick James was born here. Oh yeah, and that whole chicken wing thing. It’s a staple in most bars and a ton of restaurants especially in the city of Buffalo. This is a recipe that I have been doing for about 10 years now, and I know most people like to hide their “Secret Recipes” which is all good, I would much rather share this one with everyone. It is super easy to make and perfect for wings, fries, chicken tenders, pizza, chocolate, I don’t care go crazy, it’s got Franks in it you can put that sh*t on everything. Well lets get into it and make some sauce!
Buffalo Sauce: Yields: 1 Pt.
- 380g Franks Sauce (12 oz. Bottle)
- 220g Unsalted Butter (softened)
- 5g Salt
- 2.5g Pepper
- 90g Brown Sugar
To start place the Franks sauce in a sauce pan and bring to a simmer. Remove from heat and whisk in butter (in chunks), add slowly so the butter has time to melt. Continue to whisk and add in the salt, pepper, and brown sugar. Whisk until all ingredients are incorporated. Place in container and let cool. Store in fridge. When you want to use it remove from fridge and stir.
This sauce has a bit of sweetness to it because of the brown sugar but to be honest that’s my favorite part about it. It rounds out the flavor and gives it a great balance instead of giving empty heat. Adding the pepper gives it back that kick on the back of the tongue that gets softened by the butter and sugar. I would say the temperature of this recipe is around a medium in terms of wings. If you would like it to be more mild whisk in another 80g of butter, if you would like it on the hotter side only add 140g of butter (instead of 220g).
This is always one of my go to recipes that I have made for a long time and will continue to make. It has a lot of uses, one of which I will be sharing with you in the next blog post later this week to get ready for football season! And no, it’s not wings. Thank you again for checking out the recipe, sorry for the break in posts, it was a busy month with trips and events but we’re back on the grind and will have lots of new recipes for you guys to check out! Stay saucy!