Garlic Buffalo Wing Sauce Recipe

Frank's RedHot hot sauce: This is the main spicy sauce that gives the wings their classic buffalo flavor.

Unsalted butter: Butter adds richness and balances the heat from the hot sauce.

Garlic: Fresh garlic gives the sauce a tasty punch and extra flavor.

White vinegar: Vinegar adds a little tang to brighten up the sauce.

Worcestershire sauce: This adds a subtle depth and savory note to the sauce.

Cayenne pepper: A pinch of cayenne boosts the heat and makes the sauce more exciting.

Salt: Salt helps bring out all the flavors in the sauce.

When you’re mixing the Garlic Buffalo Wing Sauce ingredients in the saucepan, one trick that really helps is how you whisk everything together without making a mess. Here’s a simple way to do it:

1. Use a whisk that fits comfortably in your saucepan.
2. Start whisking slowly in small circles to combine the butter, hot sauce, and other ingredients.
3. Gradually speed up your whisking as the sauce starts to come together.
4. Keep the whisk moving constantly so the sauce heats evenly and doesn’t stick to the bottom.
5. If you notice any splashes, slow down a bit and tilt the pan slightly to keep the sauce contained.

Whisking like this makes the sauce smooth and creamy, which helps it stick better to your wings. It also stops the butter from separating and keeps the garlic flavor spread evenly throughout. Plus, heating the sauce gently while whisking helps all those flavors—like the cayenne pepper and Worcestershire sauce—blend perfectly.

When I first made this sauce, I whisked too fast and ended up splashing hot sauce everywhere (not fun!). Now, I always start slow and keep the whisk moving steadily. It’s a small step that saves a lot of cleanup and makes the sauce taste better. Also, letting the sauce cool just a bit before tossing it with the wings keeps the butter from breaking and gives you that perfect sticky coating every time.

• frank's redhot hot sauce - Substitute with sriracha sauce: Sriracha provides a similar level of heat and a slightly different but complementary flavor profile.

• unsalted butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it a good alternative for sauces.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is more concentrated, so use less.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level and adds a slight fruity note.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is less complex, so consider adding a dash of lemon juice.

• cayenne pepper - Substitute with paprika: Paprika offers a milder heat and a slightly smoky flavor, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral profile.

• Allow the Garlic Buffalo Wing Sauce to cool completely before storing. This helps maintain its flavor and consistency.
• Transfer the sauce into an airtight container, such as a glass jar or a BPA-free plastic container. Ensure the container is clean and dry to prevent any contamination.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• Store the sauce in the refrigerator. It can be kept for up to two weeks. The cold temperature will preserve the flavors and prevent spoilage.
• If you wish to freeze the sauce for longer storage, pour it into a freezer-safe container or a resealable freezer bag. Leave some space at the top, as the sauce will expand when frozen.
• Label the container or bag with the date and contents. This is especially useful if you have multiple sauces or marinades in your freezer.
• When ready to use, thaw the sauce in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, reheat the sauce gently in a saucepan over low heat. Stir occasionally to ensure even heating and to restore its smooth consistency.
• If the sauce appears too thick after reheating, add a small amount of hot sauce or melted butter to achieve the desired consistency.
• For best results, use the reheated sauce immediately to coat your freshly cooked wings or other appetizers.

• Stovetop Method:

  1. Pour the Garlic Buffalo Wing Sauce into a small saucepan.
  2. Heat over low to medium heat, stirring occasionally to ensure even heating.
  3. Once the sauce is warmed through, remove from heat and use immediately.

• Microwave Method:

  1. Transfer the Garlic Buffalo Wing Sauce to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power in 30-second intervals, stirring in between, until the sauce is heated through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring it to a simmer.
  2. Place a heatproof bowl containing the Garlic Buffalo Wing Sauce over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir the sauce occasionally until it is warmed through.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Pour the Garlic Buffalo Wing Sauce into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 10-15 minutes, stirring halfway through, until the sauce is warmed through.

• Saucepan: Use this to combine and heat the ingredients over medium heat.

• Whisk: Essential for mixing the ingredients together until well combined.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Necessary for accurately measuring the hot sauce and melted butter.

• Measuring spoons: Useful for measuring the white vinegar, Worcestershire sauce, cayenne pepper, and salt.

• Stove: Provides the heat source for cooking the sauce.

• Spatula: Can be used to scrape down the sides of the saucepan to ensure all ingredients are mixed well.

• Heat-resistant spoon: Useful for stirring the sauce while it heats.

• Cutting board: Provides a surface for mincing the garlic cloves.

• Knife: Needed for mincing the garlic cloves before adding them to the sauce.

Prepare ingredients in advance: Mince the garlic and measure out the hot sauce, butter, and other ingredients before starting.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Combine ingredients in a bowl first: Mix all ingredients in a bowl before transferring to the saucepan to ensure even blending.

Double the recipe: Make a larger batch and store extra sauce in the fridge for future use.