Buffalo Sauce — a spicy, tangy, thin sauce that slightly sears but leaves you begging for more. I am not one for fads and fashion in foods, and some say buffalo sauce is passé . But nothing else compares to the hot and tangy twinge that buffalo sauce offers. Owing to the spicy mustard and hint of honey, Big Bull Buffalo Sauce has body and flavor where others offer only thin heat. This sauce is on the low end of hot or the high end of warm. If heat scares you, then just cut back the hot sauce a bit and maybe increase the honey a tad. If you want your ears to ring and eyes to water, then increase the hot sauce and add cayenne. Marinade your chicken in it, mop your wings with it, or serve it warm as a dipping sauce. Grilled wings marinated and mopped in this sauce go great with the creamy coolness of ranch-style sauce. And don’t forget the cold beer!
Ingredients (makes about 2 1/4 C in about 10 minutes)
- 2/3 C Louisiana style hot sauce
- 2/3 C Butter or margarine
- 2/3 C Ketchup (I prefer Hunt’s for due to lack of pulp)
- 1/4 C Spicy Brown Mustard (the wally-world version is quite good and pretty spicy)
- 2 T Honey
- 1 T Worcestershire Sauce
- 1 T Freshly Cracked Coarse Black Pepper
Combine all ingredients in sauce pan and bring to a soft boil. Reduce heat and simmer 5 minutes.
Use It, Baby
Baste your grilled chicken with it for the last 5 minutes of the cook then serve with ranch-style dressing, or serve it warm as a dipping sauce. If chilled first, this sauce makes for a tangy & slightly spicy marinade.