Buffalo sauce, a spicy, savory way to make everything better. Simple to make, but it contains wonderful complexities to make any meal that much better. From simple wings, to a pick me up in eggs, buffalo sauce should always be kept on hand. Sure you can buy it, and that’s well and good, but I’ve never been able to get quite the right flavor unless I made it myself.
This recipe scales easily, as long as you keep the ratio. Usually, I am not brand specific, but in this case, it has to be Frank’s. You can try with other’s, but to my tastes, Frank’s is the true winner
- 1 cup of Frank’s Red Hot sauce
- 1/4 cup of Butter
- 1 tsp cayenne pepper
- 1 clove garlic, shaved*
- Melt the butter on medium heat with the cayenne pepper
- Add Frank’s Red Hot and bring to a boil
- Shut off heat, add garlic, toss and serve, or store for later
- * “shaved garlic” by shave, I mean to slice as thin as you can. I really do use a razor blade. This helps to add more flavor by adding more surface area, and the garlic will actually melt into the boiling sauce
- Adjust to taste, I like mine spicier, but you can add more butter.
- Remember, this recipe scales to any size. As it’s written, it will do almost a dozen wings or similar. I usually make a pint at a time to keep in the fridge
- Try it on shrimp, put it on a burger before you put cheese on, whip it into eggs, don’t be afraid to experiment, this sauce can make almost everything even better