📝 About This Recipe
Born in the Anchor Bar of Buffalo, New York, this iconic sauce is a masterclass in the balance of sharp acidity, creeping heat, and luxurious richness. Our version elevates the classic by incorporating aromatic garlic and a touch of sweetness to round out the vinegar's bite, creating a glossy emulsion that clings perfectly to wings. Whether you're a heat-seeker or a flavor-lover, this sauce delivers that nostalgic stadium-style punch with a sophisticated, chef-driven finish.
🥗 Ingredients
The Heat Base
- 1 1/4 cups Frank's RedHot Original Cayenne Pepper Sauce (the essential traditional base)
- 1/4 teaspoon Cayenne Pepper (adjust for extra kick)
The Emulsion
- 1/2 cup Unsalted Butter (cold, cut into 1-inch cubes)
- 1 tablespoon White Distilled Vinegar (for extra tang)
Aromatics and Seasoning
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Honey or Granulated Sugar (to balance the acidity)
- 1/8 teaspoon Smoked Paprika (for a subtle depth of color and scent)
- 1 pinch Kosher Salt (to taste)
- 1/2 teaspoon Cornstarch (optional, for a thicker 'cling' to the wings)
- 1 teaspoon Water (only if using cornstarch slurry)
👨🍳 Instructions
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1
In a medium stainless steel saucepan over medium heat, pour in the hot pepper sauce and the white distilled vinegar.
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2
Whisk in the garlic powder, onion powder, cayenne pepper, smoked paprika, and Worcestershire sauce until the spices are fully integrated.
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3
Add the honey or sugar to the pan. This won't make the sauce sweet, but it will chemically balance the harshness of the vinegar.
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4
Bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this can cause the pepper solids to separate from the liquid.
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5
If you prefer an extra-thick sauce that coats the back of a spoon, mix the cornstarch and water in a small ramekin to create a slurry. Whisk this into the simmering sauce for 1 minute.
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6
Reduce the heat to the lowest possible setting. This is the most critical stage for achieving a perfect emulsion.
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7
Begin adding the cold butter, one cube at a time. Whisk constantly as each cube melts before adding the next one.
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8
Continue whisking vigorously as the butter incorporates. You will see the sauce turn from a translucent red to an opaque, creamy orange.
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9
Once all the butter is incorporated, remove the pan from the heat immediately. Overheating the sauce at this point will 'break' the emulsion, causing the butter to turn into oil.
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10
Taste the sauce carefully with a clean spoon. Add a pinch of kosher salt if needed to brighten the flavors.
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11
Allow the sauce to sit for 2-3 minutes to thicken slightly before tossing with your favorite fried proteins.
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12
If not using immediately, keep the sauce warm in a small slow cooker or a double boiler on the lowest setting.
💡 Chef's Tips
Always use cold butter for the emulsion; adding warm or room-temperature butter can cause the sauce to separate. If your sauce does break (looks oily), add a teaspoon of warm water and whisk vigorously to bring it back together. For a 'Mild' version, double the butter; for 'Suicide' heat, add 1 teaspoon of habanero mash or ghost pepper flakes. Avoid using fresh garlic as it can become bitter when simmered in high-acid environments; powder provides a more consistent flavor profile. Store leftovers in a glass jar in the fridge for up to 2 weeks, but reheat gently over low heat while whisking to restore the texture.
🍽️ Serving Suggestions
Toss with crispy deep-fried chicken wings and serve alongside cold celery and carrot sticks. Drizzle over a platter of loaded nachos with blue cheese crumbles and green onions. Use as a spicy dipping sauce for crispy fried cauliflower florets or tempura shrimp. Mix a tablespoon into a bowl of creamy Mac and Cheese for a spicy flavor explosion. Serve as a side for a classic wedge salad to add a zesty contrast to the creamy dressing.