Buffalo Wing Sauce

Method

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1. Melt the butter in a small saucepan over low heat. Do not let it bubble or brown.

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2. Whisk in the hot sauce, vinegar, garlic powder, paprika and salt. Whisk for 1 minute, until the sauce is smooth and evenly orange.

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3. Warm the sauce for 2 minutes without boiling. Stir in the honey, if using, and taste. Add a little more vinegar for sharpness or butter for mildness.

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4. Toss with hot fried or baked wings, cooked cauliflower or chicken, using about 3 tablespoons for every 500 g of food, and serve straight away.

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Chef’s Tips

• Whisk the sauce while it is warm and do not boil it. Boiling breaks the butter away from the hot sauce and leaves an oily layer.
• Toss the wings while they are still hot. Hot food takes up the sauce, and cold food leaves it in the bowl.
• Stir or shake the sauce before using it again. The butter sets in the fridge and separates as it warms.

Pairing Suggestions

• Crispy chicken wings
• Celery and carrot sticks
• Blue cheese dressing

Storage & Reheating

Keep in a jar in the fridge up to 2 weeks. Warm gently and whisk before using.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.