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This whisks the melted butter into the hot sauce gradually off the heat, rather than boiling them together, since high heat can cause the butter to separate and turn the sauce greasy instead of glossy and smooth. Sticking to the traditional equal ratio of hot sauce to butter is what gives classic buffalo sauce its balanced heat and richness, rather than tasting purely fiery or purely buttery.
Per serving
100kcal
Calories
1g
Carbs
11g
Fat
Prep Time
5 min
Cook Time
5 min
Servings
8 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a saucepan, melt the butter over low heat.
Once melted, remove from heat.
Whisk in the cayenne pepper hot sauce, Worcestershire sauce, and garlic powder until smooth and glossy.
Whisk in a small pinch of salt if needed, tasting first since hot sauce is often already salty.
Use immediately while warm for tossing wings, or let cool and store in the fridge, gently rewarming before use.
Whisk the Butter In Off the Heat: Combining it with the hot sauce away from direct heat prevents it from separating, keeping the sauce glossy rather than greasy. Stick to an Equal Ratio of Hot Sauce to Butter: This classic ratio is what gives buffalo sauce its balanced heat and richness, rather than tasting one note. Rewarm Gently Before Serving: If the sauce has been refrigerated, warm it slowly over low heat, whisking constantly, to bring the butter back into a smooth emulsion.
A traditional buffalo sauce uses roughly equal parts hot sauce and melted butter, which is what gives it its signature balance of heat and richness rather than tasting purely spicy or purely buttery.
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