The BEST wing/ buffalo sauce you’ve ever had

Ever wonder how the average bar/ pub/ tavern etc, has GREAT wings & sauce?

Wonder no more, I’m going to share my recipe, (a kicked up version)

that a ton of establishments use all across America.

Frank’s Hot Sauce 14 or 18 oz bottle (regular, not the wing sauce)

2 Sticks butter

2 Tbsp Garlic Paste, (in the vegg section of store)

1/2 Tbsp Worcestershire

4 DROPS Liquid Smoke (hickory)

Pinch Kosher Salt

Optional – 1/8 Tbsp Ginger Paste

Directions

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Clarify butter, remove the fat, (the layer that is on top)

Wisk all together. Viola!!!

I have tried  every method of using whole garlic, “Paste” is only way to eliminate a gritty texture.

This recipe yields a “MILD” sauce.

Medium – reduce butter to one stick

Hot – reduce butter to 1/2 stick

By clarifying butter, you can keep this in the fridge for 3 or so weeks.

If you will use all the sauce in 2 days, you can skip clarifying, but I don’t recommend it.