Buffalo Sauce

Cayenne Pepper Sauce • Butter — Today's Special • USA

Today's Special No. 7 — the original wing sauce from Buffalo, New York: cayenne pepper sauce emulsified with melted butter. Toss it over hot wings the second they leave the fryer.

Ingredients

• 120 ml — Cayenne pepper sauce, like Frank's RedHot (1/2 cup)
• 75 g — Unsalted butter (1/3 cup)
• 15 ml — Worcestershire sauce (1 Tbsp)
• 4 g — Garlic powder (1 tsp)
• 3 g — Fine sea salt (1/2 tsp)

Step-by-Step Method

1. Melt the butter gently. Butter melted over low heat until just liquid — do not brown it; browned butter splits the emulsion.
2. Whisk in the pepper sauce. Cayenne pepper sauce poured in a slow stream while whisking, until the sauce turns glossy and orange-red.
3. Season & simmer 1 minute. Worcestershire sauce, garlic powder and salt in; one gentle minute at a bare simmer. Take it off the heat — boiling breaks the butter emulsion.
4. Toss while everything is hot. Wings straight from the fryer into a big warm bowl, sauce over, toss hard for 30 seconds. Keeps 2 weeks in the fridge; rewarm gently and whisk to re-emulsify.

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