Buffalo wing sauce from scratch in about 8 minutes, using what you probably already have in your kitchen.
Put all of the ingredients into a saucepan and stir to combine. Heat over medium-high heat until just starting to bubble. Remove from heat and allow the sauce to cool. Store in an airtight bottle. Keep refrigerated.
Yield: About 1/2 cup.
*If making wings, toss with melted butter prior to coating wings. Melted butter will not keep well once it’s combined with the sauce but helps make great buffalo wings.
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I’m not familiar with buffalo sauce, so I don’t know what it’s supposed to taste like. But this was good. However, this was not a ‘pourable’ sauce as pictured in the recipe; I need to spoon it out of the jar since it’s quite thick. If it needs to be thinner, I’ll cut back on the cornstarch next time, maybe use 1 tsp instead of 1 Tbls (perhaps that was a misprint in the recipe?)
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Cree on 11.16.2012
I tried this recipe, and accidentally used Red Wine Vinegar in place of Rice Wine Vinegar. My sauce came out to be more of a paste, is there a way to fix that?