Same Buffalo backbone as the Classic, with a splash of BBQ sauce for a little sweetness and body, and a long, slow simmer instead of a quick whisk-and-go. Heavier on the hot sauce than the Classic, so it’s tangier and hotter.
Ingredients
- 1 cup Frank’s RedHot
- 1/8 cup (2 tbsp) BBQ sauce
- 1/4 cup (4 tbsp) butter
- Cayenne pepper, to taste (amount not recorded, so start with a pinch)
Method
- Combine everything in a small saucepan.
- Cook on the lowest heat you’ve got for about 30 minutes, stirring now and then. You want barely a bubble, never a boil.
- Toss with hot wings right off the heat.
Notes
- Ratio: about 4 parts hot sauce to 1 part butter. The Classic runs closer to 2:1, so this one leans sharper and hotter.
- Why so slow: butter sauces can split if pushed hard. Keeping the heat at a bare simmer for half an hour gives the BBQ sauce time to melt in and the whole thing time to come together.
- Makes: roughly 1â…“ cups, plenty for a big batch.
- For contrast, the September Frank’s + honey + Worcestershire experiment was declared “no good”. This is the follow-up.