This recipe is a family favorite. I nearly always have a jar of it in the fridge especially during football season. My husband and kids enjoy watching the games but me? I enjoy making snack foods for the games! This wing sauce is always requested. It can be used for traditional bone-in wings but we usually put it on top of popcorn chicken or chicken strips from the freezer section.
Keeps well in the fridge (for about a week)? ✔︎
And, bonus, it calls for far less butter than most recipes so you can have an extra slice of pizza or a few more wings! The recipe originally comes from Cook’s Illustrated (2011) but below is my adaptation. You can play around with it to fit your family’s preferences. If you like it hotter, cut back on the honey & add more hot sauce. If you don’t like barbecue sauce on your wings, cut that out & add more hot sauce. If you need more or less of it, it is easy to adjust. Play around with it!
Buffalo Wing Sauce (adapted from Cook’s Illustrated)
Makes 3/4 cup
1/4 cup hot sauce
1/4 cup honey
1/4 cup barbecue sauce or ketchup.
1/4 teaspoon sugar
2 teaspoons cornstarch
Melt butter in a medium sauce pan. Add remaining ingredients & whisk. Cook for five minutes over medium heat, stirring frequently, until thickened. Reduce to low until ready to use. Coat chicken and let it set at least 5 minutes.
Make ahead directions: Leave out the cornstarch but, otherwise, make as directed. I find the time in the fridge thickens it nicely enough. If you like the texture that cornstarch gives, just be sure to warm up the sauce before you use it so it’s not too thick. I have never frozen this but I would expect it would do fine.