Brown Butter Buffalo Sauce
Classic Buffalo sauce deepened with brown butter for a nutty backbone. Coats ~1.5 lbs of wings.
- butter4 tbsp
- Frank's RedHot⅓ cup
- Worcestershire sauce1 tsp
- garlic, grated1 small clove
- honey1 tsp
- 1
Melt the butter in a saucepan over medium heat and keep cooking past the foam until the milk solids at the bottom turn golden-brown and smell nutty — that's brown butter.
medium - 2
Remove from heat and pour the brown butter over the Frank's RedHot in a bowl, then whisk in the Worcestershire, garlic, and honey until emulsified and smooth. Keep warm off high heat so it stays a clingy coating rather than a greasy puddle.
- 3
To finish wings: toss the hot seared wings in the sauce to coat and serve immediately. Do not return to the grill — the butter emulsion will break and scorch.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.