Buffalo Sauce

Transfer to an airtight container and refrigerate for up to 3 weeks. The butter will solidify when cold. Reheat gently in a small saucepan over low heat, stirring often, until it reaches a coating consistency again—do not boil.

Yes, make it up to 1 week in advance and store covered in the refrigerator. Reheat in a saucepan over low heat for 2–3 minutes, stirring until smooth, just before tossing with wings or serving.

Letting the sauce boil violently, which causes the butter and hot sauce to separate into a greasy, broken mixture. Keep the heat at medium and stir constantly to prevent this; if it breaks, whisk in 1 tablespoon of cold water off heat.

Yes, reduce the hot sauce to 3/4 cup and add 1/4 cup of ketchup or tomato sauce, then increase the butter to 7 tablespoons to maintain the silky texture. Taste as you go.

Toss with fried or baked chicken wings (the classic pairing), serve as a dip with celery and carrot sticks, or coat fried cauliflower, shrimp, or tofu. It also works as a condiment for burgers and sandwiches.

Yes, but stick with thin, vinegar-based hot sauces like Tabasco or Louisiana-style brands—avoid thick sauces like Sriracha or Cholula, which won't emulsify smoothly with the butter. Frank's RedHot is the traditional choice and produces the most authentic result.