Thick delicious glistening Buffalo Sauce is perfect for wings and tailgate parties. This sauce is one of my favorites on my wings. My family has for year driven 45 minutes to eat at our favorite wings place. I have tried many different approaches to develop a solid Buffalo Sauce recipe and I believe I have figured it out. My family has responded to this recipe with excitement and compliments. This recipe is thick, smooth and just a bit spicy (just the way we like it). My youngest still believes it to be too hot but the rest of use are covered in the sauce with a plate full of bones in a very short time. I enjoyed making this recipe as it took many attempts and I hope you decide to try it to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have this sauce on your favorite chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to add or reduce the cayenne to your taste. We have a standard of heat on this and follow the recipe, but please not it is a bit spicy. Thanks for visiting and see you again soon.
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In a non-stick pan: combine cayenne sauce, oil, garlic, onion, sugar and whisk. Cook on low-medium for 5-7 minutes. Remove the pan from heat source.
1 large egg yolk
In a small bowl: whisk egg yolk.
In a separate small bowl: combine cornstarch, water and whisk until dissolved.
Slowly add yolk mixture to the pan and whisk until smooth. I recommend whisking at the same time to prevent clumping.
Serve immediately or stores in an air tight container (refrigerate for 3 days).
Enjoy!
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Homemade Buffalo Sauce
Ingredients
- 1 cup cayenne pepper sauce
- ⅓ cup canola oil
- 2 tsp cornstarch
- 2 tsp water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp granulated sugar
- 1 large egg yolk
Instructions
- In a non-stick pan: combine cayenne sauce, oil, garlic, onion, sugar and whisk. Cook on low-medium for 5-7 minutes. Remove the pan from heat source and let rest for 10 minutes.
- In a small bowl: whisk egg yolk. In a separate small bowl: combine cornstarch, water and whisk until dissolved. Slowly add yolk mixture to the pan and whisk until smooth. I recommend whisking at the same time to prevent clumping.
- Serve immediately or stores in an air tight container.
Refrigerate up to 3 days.
Video
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