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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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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?