🌶️ Professional Kitchen · Sauces
Buffalo-Style Chicken Wing Sauce
A high-volume red wing sauce blending ketchup, Louisiana-style hot sauce and melted butter.
Behind the plate
This kitchen formula is sweeter and more tomato-led than a classic two-ingredient Buffalo sauce. Ketchup gives it body and a familiar glaze, while Louisiana-style hot sauce supplies vinegar and heat.
Only one version is published because the submitted formulas were duplicates with a small method correction. A separate barbecue page will be added only when its actual ingredients are supplied.
Why this recipe works
Gentle heat melts the butter directly into the two sauces, and blending disperses the fat into a smooth coating. Avoiding a hard boil protects the emulsion and keeps the sauce glossy rather than greasy.
The recipe
Ingredients
- 9 litres ketchup
- 3.75 litres Louisiana-style hot sauce
- 8 blocks butter (block weight not supplied)
Method
- Place the ketchup and hot sauce in a large heavy-based pot and begin warming them gently.
- Cut the butter into smaller pieces and add it gradually while stirring so it melts evenly into the sauce.
- Heat only until all the butter has melted and the sauce is hot and uniform; do not allow it to boil aggressively.
- Blend with a heavy-duty stick blender until smooth, glossy and completely emulsified.
- Use hot for service or cool rapidly in shallow containers, cover, label and refrigerate.
Chef’s notes
- Record the weight of one butter block before scaling or costing this recipe; the current formula does not define it.
- The two submitted chicken-wing-sauce entries are the same recipe, so this is the single canonical version.
- Louisiana hot sauces and ketchup vary in salt, sugar and heat. Record the exact products used.
- A barbecue variation cannot be created by merely changing the name; supply the barbecue-sauce formula when ready.
At the table
Toss with freshly cooked chicken wings and serve with the linked Blue Cheese Sauce and crisp celery.