It's almost 1am and I'm craving some hot wings! Last time I made some I just put plain buffalo sauce on them (rookie mistake) and was soooo disappointed. Just took my wingettes out the freezer to thaw in the fridge and I'll def be making some wings with this sauce recipe! My mouth is watering at the thought lol
wow well done....a question pls....what is the BEST way to preserve the look feel and taste of such a sauce? if i make a 5l batch how will i store this? and how long will it be good for ?thanks
Thanks, Nileshan. This is a homemade version without all the extra chemical preservatives, so you'll get some natural separation. Look into pressure canning for longer term preserving.
Haha, I was literally wondering with Buffalo sauce would be like with Valentina Black instead of Frank's and then looked up your recipe and laughed. Valentina Black is so underrated!
@@ChiliPepperMadness I just tried it. My God, the flavor is AMAZING!! It's tangy with a deep savory flavor, followed by a smooth heat at the end. I added some dark chili powder and a bit of cumin. 🤤
thank you i didnt want to make a regular chicken sandwhich so i wanted to spice it up and thx to you i did love the vid and sub + liked love the vid keep going
No, you can skip the vinegar. Most recipes call for a bit to add a bit of tang, but it's not necessary if you're using it right away. You can really add/subtract and emphasize to your own pleasure. Enjoy!!
They're mentioned in the video, but you can also find a recipe card here: www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-buffalo-sauce/
You can whisk vigorously to see if you can get emulsification. If not, unfortunately it probably won't combine again. You can use it that way, though it's not as flavorful. You might need to start again. Sorry to hear.
Please... in Perú we have more than 40 hot sauce types.. many are red color.. when you say hot sauce I see TWO possibilities: Sauce made of chilli or sauce made of pepper grain in vinegar.. which is TABASCO sauce. Could you explain.. not the brand of hot sauce but made of what ingredient.... thanks a lot!
If you really want to make Buffalo Sauce purely "from scratch", first make your own LA Style Hot Sauce, which I have in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NSyceMzUsbg.html. Then, follow the Buffalo Sauce recipe. Purely from scratch. Let me know how it goes.
Sorry to hear, Rafael. The best way is to dilute it with milder ingredients, like more butter, vinegar, etc. It could throw off the consistency, though. You might try to incorporate a very mild pepper sauce with a bit more butter.
You can use a homemade LA style hot sauce for this recipe. I have a video for that coming soon, and have a post/recipe on the site for this. Here is the link: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/
Tip to anyone reading this: Be careful not to get your butter too hot or else it will spljt and youll end up with milk solids floating around in your sauce (they'll almost look like foam, but they won't go away until you strain them out with a sieve). Now, if you don't want the milk solids in your sauce then you can just clarify your butter (which is just literally splitting your buttet on purpose for any number of reasons) first before adding anything to it. And definitely do NOT buy ghee or clarified butter from the storr. They will massively overcharge you for something that would take even the freshest novice no more than 15 minutes to do with ease. Target even sells tools to help you separate the layers - they sell an OXO brand "Oil Separator". And if you want to get your sauce to those high heats WITHOUT it splitting instantly, you can always add in some soy lecithin, an emuslifier made from a soybean phospholipid which helps oil and water to mix when they normally wouldn't.
Yes, homemade. If you're looking for TRUE homemade, start with a Louisiana style hot sauce that you made yourself from peppers you've grown in your own garden. I do this all the time. Best.
