|Nutritional Guidelines (per serving)|
|Servings: 30 wings (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For Super Bowl parties or any gathering where football is on the schedule, Buffalo wings are a must-have as a heavy hors-d'oeuvre for the buffet table. This recipe for the iconic sauce is adapted from the reputed original, from the Anchor Bar in Buffalo, New York, by the Bellissimo family. This claim has been challenged by John Young, who maintained that he invented the wing sauce first, at his restaurant called John Young's Wings 'n' Things, also in Buffalo. He called his version mambo sauce.
Regardless of who gets the credit, Americans are thankful.
This recipe is close to the original; if you add a dash of celery seed and a teaspoon or two of Tabasco sauce and substitute margarine for butter, you'll have the real deal, courtesy of the Anchor Bar.
Click Play to Make This Classic Buffalo Wing Sauce
- 1/2 cup Louisiana hot sauce (Frank's is the brand used in Buffalo)
- 8 tablespoons unsalted butter (or margarine)
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Salt (to taste)
- 30 chicken wings
Note: while there are multiple steps to this recipe, this classic Buffalo sauce is broken down into workable categories to help you better plan for preparation.
Make the Sauce
Gather the ingredients.
Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed and the consistency you prefer.
Make the Wings
Fry chicken wings in two batches in a deep fryer at 375 F, each batch for about 15 minutes.
Drain the wings on paper towels.
When all are cooked, place them into a large bowl and pour the sauce over the hot wings, cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
Slide them into the oven on a baking sheet for a few minutes at 300 F to make them crispy, if desired.
Serve with one of the below traditional sides and enjoy!
- Whenever Buffalo wings are on the buffet, you will also find blue cheese dip and carrot and celery sticks.