There is a recipe with the history and tradition of the chicken wings that originated in Buffalo (New York), they are known as Buffalo wings, though it appears that the residents of this New York city simply call them wings, chicken wings (chicken wings), or hot wings, because they are seasoned with a spicy sauce. This sauce is also known by other names, such as Buffalo sauce or Buffalo wings sauce.
There are numerous recipes or formulas for making this sauce, but the basic and essential ingredient is a spicy sauce made with cayenne or chili and complemented with butter. It can start with this simple combination, and then each cook adds spices or aromatic herbs to give it a unique flavor. Because Buffalo sauce is generally quite liquid, it can be thickened; we prefer it that way so that it impregnates the food with which it will be served.
It is obvious that Buffalo sauce is specifically designed to enhance chicken wings (we will soon share our recipe for Chicken wings with Buffalo sauce), but once you make your sauce and taste it, you will undoubtedly find other dishes to incorporate it into. It should be noted that in commercial versions or restaurants, there are typically three types of Buffalo sauce to accompany the fried wings, each with a different level of spiciness. You can also vary the level of spiciness depending on the chilli sauce you use and how you pair it.
There are many different types of hot sauces on the market; most of them are very spicy, and they soften when you add butter; you can also add vinegar or water. If you start with a liquid chili sauce to make the buffalo sauce, the more liquid it will remain the more you add to soften it. There are several ways to thicken them, ranging from reducing to a simmer to adding a pinch of cornstarch dissolved in water. Another option is to add a little xanthan gum, which is now widely available in the home kitchen (and generally all commercial sauces have this thickener).
However, we insist that it is not necessary to thicken it because it will slip if it is more liquid, and if the Buffalo sauce is very spicy, there will not be as much left on the surface of the meat. Because we are more accustomed to making wings with glazes, we appreciate that the sauces, in addition to adding flavor, also provide juiciness.
You already know that the basic ingredients for making Buffalo sauce are hot sauce (in Buffalo, it appears that they usually use the Frank’s brand, but we don’t know which one) and butter. The proportions can be adjusted to taste. Now, we’ll show you one of our Buffalo sauce recipes (enough for a little more than 1 kilo of wings) as well as an alternative for those who don’t have hot sauce but do have a spicy pasta, like Harissa or GochuJang.
- 60 grams of butter
- 150 grams of hot sauce
- 1 tbsp garlic powder
- 1/2 c / c black pepper
- 1 tbsp celery salt
- 1 c/s of English parsley
- 1 tbsp brown sugar
- a pinch of Xanthan
- Melt the butter in a saucepan over medium-low heat. Add the hot sauce or hot pasta mix, garlic powder, pepper, salt, and Worcestershire sauce when it's runny. If desired, add the sugar as well.
- Mix well with the rods until all of the ingredients are combined, then bring to room temperature. Allow the sauce to simmer for 10-15 minutes. If you want to thicken it up a little, add a pinch of Xantana and quickly dissolve it with the rods, cook for another 10 minutes, and then remove from the heat.
- The Buffalo sauce will be ready to be drizzled over the chicken wings. It can also be kept in a jar with a hermetic lid and stored in the refrigerator until ready to use; it will keep for about two weeks.
Amount Per Serving Calories 174Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 1040mgCarbohydrates 15gFiber 4gSugar 4gProtein 3g