The Recipe · No.822 · Buffalo Wing Sauce

Buffalo Wing Sauce, and Where to Source It

Whisk cold butter into warm hot sauce over low heat and never let it boil. Boiling splits the butter into oil and solids and the sauce goes thin; kept gentle, it stays velvety and thick enough to cling.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep5 min
Cook5 min
Makes1 cup
CuisineAmerican
Cook it with
No-cook
Part One
The Ingredients — and where to get them
Cayenne hot sauce
A vinegar-and-cayenne sauce is the true base. A small-batch hot sauce shines.
2/3 cup
Source it →
Butter
Cold, cubed, and whisked in to emulsify and mellow the vinegar. A good butter is essential.
1/2 cup
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Worcestershire
A little for savory depth. An anchovy-based Worcestershire adds more.
1/2 tsp
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Garlic powder
Blends in clean without raw-garlic chunks.
1/4 tsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Warm the sauceWarm the hot sauce in a small pan over low heat.
  2. Add depthStir in the Worcestershire and garlic powder.
  3. EmulsifyWhisk in the cold butter a cube at a time until glossy and thick.
  4. Use warmTake it off the heat as soon as it turns opaque and use it right away.
Part Three
The Toolkit

Saucepan · Whisk · Measuring cup

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