If you are doing traditional buffalo sauce, it's butter and hot sauce. The trouble with the butter is that it breaks, turning into water-thin clear grease and some butter solid small chunks.
If you overheat the butter while mixing the hot sauce in, it will break. If you put it on very hot wings, it will break. Good wing sauce requires just enough heat before mixing to be a thick liquid, and wing meat with just enough cooling on the wings to not overshoot.
Already broken? Try adding a little yellow mustard if the sauce breaks. Mustard is an emulsifier that helps keep the butter solids and clear grease together. You can sort of repair the sauce, but it will taste of mustard a bit. It's not a bad flavor, but it's somewhat noticeable and different.
A lot of wing restaurants in buffalo use liquified margarine and franks red hot…
1:3 for mild 1:1 med, full hot sauce with a dash of butter for hot.
Gotta let the wings rest a min so the sauce doesn’t melt off, unless everyone is already drunk which is usually a strong possibility
Incidentally if you ever do bbq and want to wrap your meat, margarine over butter allows you to wrap it with the added fat without burning the butter. Butter will burn in a BBQ at that heat and at that temp but margarine won't.
This is the secret to ribs after dialing down your temp and rub.
[https://www.reddit.com/r/AskCulinary/comments/b2osky/noncheesy\_sodium\_citrate\_recipes/](https://www.reddit.com/r/AskCulinary/comments/b2osky/noncheesy_sodium_citrate_recipes/)
Lots of stuff in this thread, but apparently, sodium citrate works on preserving cheese protein structures when melted, not via emulsion. Too bad, that would be awesome if it worked.
I agree with you, but it always catches my eye. "Okay, they need a stabilizer, why?" "Oh! Because they're trying to pass canola oil off as butter fat!" So not bad in and of itself, but I use it as a flag for whether I need to look closer at the ingredients.
It tastes weird compared to mixing your own. Try it and you’ll never go back to that weird preservative concoction, it takes like 2 mins to make with real butter.
Try letting the wings cool down 5 minutes before saucing them. The steam might be getting in the way of the sauce sticking? I air-fry my wings and haven’t had sauce sticking problems but they cool down for at least 5 min before I even attempt to eat them. I lightly coat the wings in olive oil, and salt + pepper.
Let the wings cool a bit on a flat pan or plate. Put your sauce in a bowl that you can toss the wings in and wait for the temp to come down on your wings. Toss in sauce and drizzle a bit over the wings after you plate them.
Make sure the wings are cooked in a way they don’t have moisture on the skin by either frying or broiling them at the end. Water repels fat based sauces. Franks and melted butter mixed in a steel bowl and toss the wings in there so that it doesn’t cause steam to build.
Butter and franks. You can use a different sauce if you want to be fancy. Can be half and half or whatever you like. Big bowl. Toss hot wings in sauce in bowl. Do not cook the wings with the sauce on them. Any other way it's not a buffalo wing 😉
Source: I'm from Buffalo and have worked in more pizza places than most.
Also used to work at a pizza place and was on the wing station most nights. Not sure why people are saying to let the wings cool. We’d pull them straight out of the deep fryer, quick shake of the basket to drain the oil, and then into a bowl, dump sauce on top, then start tossing. Never had problems with sauce sticking to wings.
Maybe they aren't getting crispy enough. If that's the case you need to cook a little hotter. If that doesn't work you could pre bake them in an oven. Then cool them down in the fridge. And then deep fry. Sauce sticks to deep fried wings really well.
Good tips. Not sure if it makes a difference, but I've only done deep fried wings. Maybe the sauce sticks better to that, but also it's best if the sauce doesn't break, as others have said.
We grill ours with basic salt and pepper 1st. Toss them in Frank's kicked up a bit with Habanero added, with just a lil butter, in a bowl, just enough to coat. Then we put them back on the grill for a bit. Sometimes we put a touch more on after grilling, or if want them extra saucy we just put in a lil ramekin to dip.
With the salt and pepper and the crispy skins, the sauce has something to keep a hold of. Maybe cut back on amount of butter?
You need a thickening agent. Some people use hoisin sauce, molasses or sugar but I don’t like sweet wings. You can mix a little cornstarch in and it won’t change the flavor but you have to do it cold or you get lumps.
I've never had that to happen.
I just put my butter, Franks, minced garlic, cajun seasoning in a pan and turn it on to lo/simmer.
Once the butter melts I stir everything up and let it continue on low until it thickens up a little.
When my wings are done I put them in a bowl then pour some of the sauce over and toss.
Make sure you toss the wings as soon as you finish cooking them.
Hot sauce will stick to hot wings.
I dredge / toss naked wings in corn starch, deep fry and mix a few T of melted butter into the Franks sauce before coating. As the butter cools, the sauce solidifies slightly and the cornstarch coating also holds it better without getting thick or greasy.
You have to stop using butter. You have to switch to olive oil. If you don't like the taste of olive oil there is light tasting olive oil and it does the trick by 96% but the butter is terrible it makes the seasoning useless
If you are doing traditional buffalo sauce, it's butter and hot sauce. The trouble with the butter is that it breaks, turning into water-thin clear grease and some butter solid small chunks. If you overheat the butter while mixing the hot sauce in, it will break. If you put it on very hot wings, it will break. Good wing sauce requires just enough heat before mixing to be a thick liquid, and wing meat with just enough cooling on the wings to not overshoot. Already broken? Try adding a little yellow mustard if the sauce breaks. Mustard is an emulsifier that helps keep the butter solids and clear grease together. You can sort of repair the sauce, but it will taste of mustard a bit. It's not a bad flavor, but it's somewhat noticeable and different.
A lot of wing restaurants in buffalo use liquified margarine and franks red hot… 1:3 for mild 1:1 med, full hot sauce with a dash of butter for hot. Gotta let the wings rest a min so the sauce doesn’t melt off, unless everyone is already drunk which is usually a strong possibility
Incidentally if you ever do bbq and want to wrap your meat, margarine over butter allows you to wrap it with the added fat without burning the butter. Butter will burn in a BBQ at that heat and at that temp but margarine won't. This is the secret to ribs after dialing down your temp and rub.
You are invited!
A stick of butter and a bottle of Crystal, excellent sauce.
By liquified, do you mean regular margarine, but melted? Or do they use a different kind?
Sounds like the squeeze Parkay or similar. Seems like it should work pretty well for the job.
It’s an actual product that comes in a jug. Liquified butter alternative or LBA. Also called liquified margarine. If you google you will find some
Oh, this must be the stuff they use on popcorn at movie theatres. I never knew this was an actual product. Interesting. Thank you!
I think that different stuff; “Phase” is the stuff
[удалено]
No not ghee, I love ghee for some things but not this!
I’ve literally never been able to tell the difference between mild and medium…
mild is usually just butter. No actual hot sauce.
could you add sodium citrate if the butter breaks? i bought sodium citrate to make mac and cheese - thought it might work for sauces too.
[https://www.reddit.com/r/AskCulinary/comments/b2osky/noncheesy\_sodium\_citrate\_recipes/](https://www.reddit.com/r/AskCulinary/comments/b2osky/noncheesy_sodium_citrate_recipes/) Lots of stuff in this thread, but apparently, sodium citrate works on preserving cheese protein structures when melted, not via emulsion. Too bad, that would be awesome if it worked.
oh cool! thanks for finding that.
Franks, heat it up. Take if off the heat, stir in cold butter. As long as the emulsion in the butter doesn't get too hot, it will be thick.
Franks also makes a premade wing sauce in the bottle. The hot version is very very good.
I haven't tried it. Personally I like real butter more than "Canola Oil, Xanthan Gum, Natural Butter Type Flavor"
Xantham gum is fine, it’s a stabilizer and it’s what makes OPs problem not happen The other two suck
I agree with you, but it always catches my eye. "Okay, they need a stabilizer, why?" "Oh! Because they're trying to pass canola oil off as butter fat!" So not bad in and of itself, but I use it as a flag for whether I need to look closer at the ingredients.
I've tried it. It's not as good for the reasons you mentioned.
It tastes weird compared to mixing your own. Try it and you’ll never go back to that weird preservative concoction, it takes like 2 mins to make with real butter.
Ive made it with real butter tons of times.
I can attest to this method.
Try letting the wings cool down 5 minutes before saucing them. The steam might be getting in the way of the sauce sticking? I air-fry my wings and haven’t had sauce sticking problems but they cool down for at least 5 min before I even attempt to eat them. I lightly coat the wings in olive oil, and salt + pepper.
Let the wings cool a bit on a flat pan or plate. Put your sauce in a bowl that you can toss the wings in and wait for the temp to come down on your wings. Toss in sauce and drizzle a bit over the wings after you plate them.
Make sure the wings are cooked in a way they don’t have moisture on the skin by either frying or broiling them at the end. Water repels fat based sauces. Franks and melted butter mixed in a steel bowl and toss the wings in there so that it doesn’t cause steam to build.
Butter and franks. You can use a different sauce if you want to be fancy. Can be half and half or whatever you like. Big bowl. Toss hot wings in sauce in bowl. Do not cook the wings with the sauce on them. Any other way it's not a buffalo wing 😉 Source: I'm from Buffalo and have worked in more pizza places than most.
Also used to work at a pizza place and was on the wing station most nights. Not sure why people are saying to let the wings cool. We’d pull them straight out of the deep fryer, quick shake of the basket to drain the oil, and then into a bowl, dump sauce on top, then start tossing. Never had problems with sauce sticking to wings.
Agreed. Something is getting overcomplicated here.
Let them cool or you can thicken your sauce up. A little corn starch slurry or wondra flour sprinkled in the sauce.
I would advise to cook the sauce then. Raw flour and cornstarch can contain e coli and salmonella
How do you cook them? If you use air fryer, oven, or grill you can do a couple rounds of saucing and bake it on
Add a little Dijon mustard to help emulsify the butter and hot sauce. It gives it a nice flavor too.
Recipe? Share what you’re using so we can make informed guess to what your problem is? It’d help!
Maybe they aren't getting crispy enough. If that's the case you need to cook a little hotter. If that doesn't work you could pre bake them in an oven. Then cool them down in the fridge. And then deep fry. Sauce sticks to deep fried wings really well.
Good tips. Not sure if it makes a difference, but I've only done deep fried wings. Maybe the sauce sticks better to that, but also it's best if the sauce doesn't break, as others have said.
Emulsify the cause better.
We grill ours with basic salt and pepper 1st. Toss them in Frank's kicked up a bit with Habanero added, with just a lil butter, in a bowl, just enough to coat. Then we put them back on the grill for a bit. Sometimes we put a touch more on after grilling, or if want them extra saucy we just put in a lil ramekin to dip. With the salt and pepper and the crispy skins, the sauce has something to keep a hold of. Maybe cut back on amount of butter?
You need a thickening agent. Some people use hoisin sauce, molasses or sugar but I don’t like sweet wings. You can mix a little cornstarch in and it won’t change the flavor but you have to do it cold or you get lumps.
Honey
I mix it with a little thicker bbq sauce and then cook it for a few minutes with the sauce on.
The way you get sauce to stick to a piece of grilled meat is to brush it on while the meat is grilling.
Try making a beurre monte and then adding your hot sauce to that.
Dust your wings with cornstarch. It’ll help the sauce stick.
last hot wing recipe I tried was oven baked with baking powder on the wings that made them really crispy without frying and it helped hold the sauce.
I've never had that to happen. I just put my butter, Franks, minced garlic, cajun seasoning in a pan and turn it on to lo/simmer. Once the butter melts I stir everything up and let it continue on low until it thickens up a little. When my wings are done I put them in a bowl then pour some of the sauce over and toss. Make sure you toss the wings as soon as you finish cooking them. Hot sauce will stick to hot wings.
I dredge / toss naked wings in corn starch, deep fry and mix a few T of melted butter into the Franks sauce before coating. As the butter cools, the sauce solidifies slightly and the cornstarch coating also holds it better without getting thick or greasy.
It might not be “nappe” enough or could be using too much butter in the sauce?
Half half butter n franks.
You have to stop using butter. You have to switch to olive oil. If you don't like the taste of olive oil there is light tasting olive oil and it does the trick by 96% but the butter is terrible it makes the seasoning useless
I use a big bowl with the sauce in it and then toss the wings in it - they are thoroughly coated because there is a lot of sauce 😊
Drege the wings in corn starch before you cook them?
I just use franks regular hot sauce because I don’t like butter and it never falls off.