Okay, it’s true – I have a little bit of a hot sauce problem. But how can you blame me?! It’s the nectar of the Gods and offers us such amazingly tasty treats as Buffalo sauce! Of course, you can use any vinegar based hot sauce as the base for Buffalo sauce, but I would be wary of telling anyone you used anything but Franks’s. It’s just not right. It’s like using a cactus and the color pink to decorate for Christmas. Yes, it works. But is it right?
It’s almost so easy it doesn’t even need a recipe. Almost. What makes it deserving of a recipe is the little flair you can add to it to pizzazz it up and make it more than just Franks Red Hot and butter. I hear a lot of people say that’s all they do – melt the butter and add hot sauce. NO! You know you can do better than that. And, while you’re at it, why not break out of the box and use the sauce in a new way? Wings? That’s been done. Try something else.
Non-wing things you can do with this Buffalo sauce:
- Toss with pulled chicken thigh and serve with saltine crackers, celery, and extra blue cheese for a super simple but super impressive party snack.
- Make the best pizza ever using Buffalo sauce as the base, chicken pieces, cheddar cheese, blue cheese, very thinly sliced celery and – for the win – onion rings right on top!
- Toss with pulled chicken, and spread between two pieces of bread with cheddar or mozzarella cheese for one OUTRAGEOUS grilled cheese. Serve with blue cheese dressing for dipping those sandwich corners!
- Stir Buffalo sauce into sour cream and add to a baked potato covered with bacon, sliced green onion, sliced celery and cheddar cheese
- 3/4 cup Franks Red Hot
- 1/2 stick unsalted butter
- 1/2 cup crumbled blue cheese
- a large pinch or so of each: white pepper and garlic powder
- pinch (or more, adjusted to your desired heat level) cayenne pepper or Sriracha hot sauce
- 3/4 teaspoon Worcestershire sauce
In a large sauce pan, melt the butter slowly without browning; add hot sauce and whisk together to blend. Once blended, whisk in the rest of ingredients except for cheese and simmer on low, whisking occasionally until dry ingredients are fully dissolved and integrated – about 4 minutes. Then, add blue cheese and whisk slowly until mostly melted in and smooth.Once done, give it a taste test and adjust seasoning as desired, noting that salt is probably not needed because of the saltiness of both the blue cheese and the Worcestershire sauce.
And then, get creative, and put Buffalo sauce on everything!