Buffalo Chicken Wing Sauce (2024)

FAQs

Do you put buffalo sauce on wings before or after cooking? ›

To get buffalo sauce to stick to wings, it's essential to toss the wings in the sauce immediately after they come out of the fryer or oven while they are still hot. The heat helps the sauce adhere to the wings, creating a flavorful and evenly coated exterior.

Acidic ingredients such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple will all help to neutralize the pH levels of a spicy oil, and reduce some of that flaming-hot flavor. Add the juice of half a lemon or lime, or a tablespoon or two of wine, vinegar, or tomato sauce, to your over-spiced dish.

In its simplest form, buffalo wing sauce is a just a combination of cayenne pepper hot sauce and butter. My recipe calls for a few additional ingredients to help balance the flavors, but it's still very straightforward. If you keep a bottle of Frank's RedHot in your fridge, you can whip it up anytime!

To Make Sure The Sauce Really Sticks, Coat Chicken Wings In Flour First. When it comes to making the perfect chicken wings, ensuring that you have succulent meat, crispy skin, and superior sauce adherence is imperative.

Removing the skin and baking also reduces the fat content which is extremely healthy for seniors and children. Baking keeps the nutrient content of the meat intact making it an utterly healthy cooking process.

Butter adds a velvety smooth richness. It also balances the flavors of the other ingredients. White vinegar lends welcome acidity and a pleasant tanginess. Worcestershire sauce deepens the flavor, cayenne pepper turns up the heat, and garlic powder adds a powerful bite.

There's an easy solution though - adding dairy products. Dairy has a natural ability to counteract spiciness, so a dollop of sour cream or a sprinkling of cheese can help tone down the heat. You can also try stirring in things such as butter, cream, or yogurt.

Sweet Defeats Heat

Adding something sweet to a too-spicy dish is another great way to reduce spiciness. A sprinkle of sugar or honey should do the trick. Or add a touch of sweet ketchup. If it's a tomato-based sauce, stir in a little more tomato sauce and maybe a touch of sugar.

Buffalo sauce is equal parts melted butter and Frank's Red Hot, a vinegar based hot sauce. Everything else is wing sauce.

For over 50 years, Frank's RedHot® has been helping operators become the destination for the best buffalo flavor around, delivering The Perfect Blend of Flavor and Heat®. Frank's RedHot® is the #1 brand of hot sauce in America, the brand and flavor profile that keeps your patrons coming back for more.

How to thicken sauce for wings? ›

Bake at 375˚ until the wings are crisp and brown, about one hour. If you have sauce to put on your wings, do so just before serving to keep them from getting soggy.

The total cook time will depend on the size of the wings but may take up to 1 hour. Toss in sauce. Remove from oven allow to rest for 5 minutes before tossing in desired sauce.

Best for Buffalo Wings: Blue Cheese Dressing

These saucy, spicy wings— which originated at the Anchor Bar in Buffalo, New York and attained iconic status nationwide—have one dip, and that is blue cheese dressing.

Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done. To ensure you don't pull the chicken off too soon, add the BBQ sauce when you're nearly done cooking the meat.

While the oven is preheating, whisk together melted butter and hot sauce in a small bowl. Dip wings into butter mixture, and place back on the baking sheet. Bake in the preheated oven for 20 minutes.

Add sauce after you air fry.

While your air fryer chicken wings cook, melt the butter in a large microwave-safe bowl, then stir in the hot sauce. When the wings come out of the air fryer, toss in the bowl to coat. This creates crispy chicken wings — and makes the basket much easier to clean.

Pouring the fat from the baking pans and adding the sauce towards the end of the cooking time is the trick.