I haven't made a buffalo chicken that satisfies me yet. Congrats. What's the secret?
1/2 butter 1/2 sauce is conventional, but I can't twist the spell in probably 50+ tries. Nor French onion soup. Ahem.
My sauce gets raves, and it is pretty simple. 1/2 Crystal Louisiana Hot Sauce (no other brand is as good imho), 1/2 butter (1/2 of that I use salted and unsalted, but you can use all of one kind if you want). I put the hot sauce in a sauce pan and add about 10 whole cloves of garlic, must be whole but separate (so not an entire intact head of garlic). Then I bring it to a light simmer over med-low to med heat (4.5 out of 10 on our gas range), not to a boil, and add the butter all in one (or 2) plop(s). I stir it around until the butter just melts all the way, then I fish out the garlic cloves. Save them and use them to make garlic butter. Then I add in one tablespoon basic yellow hot dog mustard. Usually it is one tablespoon of mustard for 1 stick of butter and 1/2 cup sauce. Incidentally you don't have to scale the mustard up as much if you double or triple the recipe. I usually don't measure and just give it a healthy squirt or 2. The mustard is mostly an emulsifier, but does add some flavor and color. I put it back on the heat and whisk it like a madman while it comes back to a light simmer and the sauce comes together. Then straight onto the hot wings, straight off the grill (you do grill your wings, right?), and some in a bowl for dipping and to eat with a spoon later.
Like it hotter? Add 2-4 tablespoons tabasco with the Crystal before heating. This sauce is just the right consistency, imo, but if you want it thicker, you can add a light cornstarch slurry after bringing the sauce together, 1 teaspoon corn starch in 1-2 tablespoons of water, mixed well and drizzled in while whisking. Like stronger garlic flavor? Cut each clove in half before adding it to the sauce, but still fish them out at the end or they will overpower the rest of it.
Important, NEVER bring the sauce to a boil, or it will break.
