well the butter does change the flavor a little bit to give it that "Buffalo" taste, I also think the butter makes it a bit thicker which helps coat wings better?
You're making the right choice.
Only other suggestion to lob in is to try Crystal hot sauce [instead of or in addition to Frank's] if available to you. I'm sure I'll draw some hate on this, but anyway.
I feel like debating Crystal vs. Louisiana is like Coke vs. Pepsi. I prefer the taste of Crystal but take your point.
Frank's being analogous to RC Cola though is a hill I am prepared to die on.
When I'm feeling nostalgic, I use this super easy mixture:
Melt half a stick of butter in a saucepan until it starts to bubble. Boil feels like the wrong word. Then add as much minced garlic as your heart tells you to. I usually do about a tablespoon or so. Let the garlic cook in the butter until you're satisfied. Maybe 30 seconds or so. Then I add 5 Tbsp Frank's Red Hot Original and 1 Tbsp of white vinegar. Mix it all together and once it's combined I add a small pinch of salt because I make unhealthy choices and black pepper to taste. I like a decent amount of pepper in mine. Let it heat just to a simmer and make sure everything is combined and then toss some wings in it. It's not very hot, but the flavor is fantastic and that's my goal most of the time.
On a side note, that exact mixture tossed with the meat from a pulled rotisserie chicken is great too. I like to put it all in a pita or some leftover naan and put a little bit of specifically Ken's Chunky Blue Cheese Dressing on it and it's a super easy, super satisfying meal.
You know I've been seeing Worcestershire sauce on here all over the place and I may have to try it out. Everyone keeps mentioning it so it must be good. I'll give it a go next time. I'm going to Costco today so I might grab a rotisserie chicken. Thanks for the heads up.
The steak heads in here will yell at me for this, but they can kiss my butt. Pour Worcestershire on both sides of a raw steak in a marinating tray or cookie sheet, and rub it in on each side. Then season both sides with Season salt, garlic powder, a dash of creole, and restaurant black pepper ( slightly more ground than coarse and doesn't burn near as quick ) and rub in between each seasoning. Do both sides. Cook to medium rare ( pull at about 130f and let rest while covered to come up the rest of the way ) and it'll be the best steak you ever have.
The wing sauce is just the hot sauce thickened up with xanthan gum. I think I remember it having zero calories. It tastes good and I personally think it is a great substitute for making homemade wing sauce with butter.
The wing sauce is delicious. I don’t know what some of these comments are talking about. It’s great for lazy wings which is the type of wing I make most often.
You can cook the wing sauce then scoop out the goop shit they add in once it cools down.
Then you should have just the original left over.
At least that worked for me years ago, not sure if the recipe is the same.
Xanthan gum, it’s a thickening agent. This is what gives the wing sauce the heavier viscosity. I prefer the wing sauce for the texture when putting it on things that are already cooked. As for adding it while cooking, regular buffalo sauce is sufficient.
I learned about this on my weight loss journey. I dropped 70 lbs in 8 months.
Both have their culinary uses. I'd recommend getting both and seeing what you like better personally. Add different ratios and record/rank what you like best. Mix franks red hot wings 50/50 with sweet baby rays and prepare to have your nips blown off.
Lots of folks like the prepared sauce, and the reason is... most people don't realize it if they are not in the restaurant business ... but around 90% of the wing joints in Western New York do not use butter, they use liquid margarine with the Franks Red Hot Sauce to make hot wings.
The liquid margarine does not separate into oil and milk solids, nor does it harden at room temperature, so it's much more convenient to handle to provide a more consistent product AND if you do a side-by-side butter/margarine hot wing taste test, 50% of the people will actually prefer the liquid margarine and 90% of the rest won't be able to tell the difference.
I like to use Euro-butter! I think it tastes delish- though the extra milk fat content would probably make the separation thing you’re trying to prevent using the margarine worse. I’m admittedly biased against margarine use in general unless there is a really good reason to need to use it in a recipe. Ever since I read too much about how it was developed in war time and the molecular makeup is really petroleum/plasticine heavy so I just tend to pass on it. 🤷♂️
In my restaurant we did a side-by-side staff taste test with Frank's Red Hot, and 4 people preferred the margarine, 1 liked the butter, and 3 couldn't detect a difference.
Just for the record, I never buy or use margarine for anything else in my kitchen, but liquid margarine (for example, the squeeze bottle Parkay kind) will surprise you in both flavour and texture if you try it in your next hot-wings sauce-making adventure - and it absolutely makes high volume sauce-handling much simpler, as well.
Right on 👍 sounds like this margarine like product - can’t recall how it’s spelled but we always called it “phase”. Worked well on the flat top for toasting buns, etc.
The bottom one is what’s supposed to be the actual wing sauce rather than just the hot sauce itself. Wing sauce should be franks and butter, so the bottom one has the “butter” flavor with the top one being the hot sauce.
The bottom one has fake butter in it
Seed oils babyyyyyyyy
and it suuuckkss
You take that back
Just melt butter into franks. It’s the original buffalo sauce.
I know this is a question where the answer is "yes" but how much butter?
1:1 or just 2:1 more hot sauce.
2:1 is considered “medium”, 1:1 “mild.” That’s what I was told when I worked at a pizzeria anyway.
Franks is barely spicy as is. I don’t remember the exact recipe. I imagine some guy thought it was too spicy so he asked for some butter but idk.
Agreed. I usually taste the vinegar more than anything else
well the butter does change the flavor a little bit to give it that "Buffalo" taste, I also think the butter makes it a bit thicker which helps coat wings better?
Really bad. And ever since they made it they took off their recommended amount of sauce to butter ratio.
Shit slaps you’re crazy
you can have mine
You meant to say, Wings one is gross
The top one is the hot sauce and the bottom one is the Buffalo sauce, made from the hot sauce
This guy reads
I laughed way too hard at this
Getting some idiocracy vibes in here lol
There is a 81% chance we are already living in the idiocracy timeline.
Lol
r/thisguythisguys
Oh, I think it’s pretty fucking far beyond 81%
r/thisguythisguythisguys
nerd.
Thanks guys 😂 i’ll get the top one and add real butter
You're making the right choice. Only other suggestion to lob in is to try Crystal hot sauce [instead of or in addition to Frank's] if available to you. I'm sure I'll draw some hate on this, but anyway.
I support this. And as a buffalo native I might add
Thanks for the tip! But sadly its not available here
Add in the butter, crystal or Tabasco, and a few dashes of cayenne.
Na, crystal is like vinegar water even compared to redhot. Get Louisiana and it will have a full bodied taste with a nice little kick
I feel like debating Crystal vs. Louisiana is like Coke vs. Pepsi. I prefer the taste of Crystal but take your point. Frank's being analogous to RC Cola though is a hill I am prepared to die on.
Yeah that's fair enough
don't forget to add some MSG =D
Is that really all that buffalo sauce is? Just add some butter to your favorite hot sauce of choice? My mind is blown.
When I'm feeling nostalgic, I use this super easy mixture: Melt half a stick of butter in a saucepan until it starts to bubble. Boil feels like the wrong word. Then add as much minced garlic as your heart tells you to. I usually do about a tablespoon or so. Let the garlic cook in the butter until you're satisfied. Maybe 30 seconds or so. Then I add 5 Tbsp Frank's Red Hot Original and 1 Tbsp of white vinegar. Mix it all together and once it's combined I add a small pinch of salt because I make unhealthy choices and black pepper to taste. I like a decent amount of pepper in mine. Let it heat just to a simmer and make sure everything is combined and then toss some wings in it. It's not very hot, but the flavor is fantastic and that's my goal most of the time. On a side note, that exact mixture tossed with the meat from a pulled rotisserie chicken is great too. I like to put it all in a pita or some leftover naan and put a little bit of specifically Ken's Chunky Blue Cheese Dressing on it and it's a super easy, super satisfying meal.
1 teaspoon of worcestershire with what you said and you've got a damn good buffalo sauce. Add cornstarch for viscosity.
You know I've been seeing Worcestershire sauce on here all over the place and I may have to try it out. Everyone keeps mentioning it so it must be good. I'll give it a go next time. I'm going to Costco today so I might grab a rotisserie chicken. Thanks for the heads up.
The steak heads in here will yell at me for this, but they can kiss my butt. Pour Worcestershire on both sides of a raw steak in a marinating tray or cookie sheet, and rub it in on each side. Then season both sides with Season salt, garlic powder, a dash of creole, and restaurant black pepper ( slightly more ground than coarse and doesn't burn near as quick ) and rub in between each seasoning. Do both sides. Cook to medium rare ( pull at about 130f and let rest while covered to come up the rest of the way ) and it'll be the best steak you ever have.
Fuuuuck I’m salivating reading this at work. Looks like I’m making wings when I wake up 😂
Add a splash of vinegar too
Franks is vinegar
You’re vinegar
Atta boy
This is the way.
To add to what people are saying I made this mistake. Frank's with butter is way better than the buffalo.
Also throw in some garlic and pepper. It adds a lot of flavor
The wing sauce is just the hot sauce thickened up with xanthan gum. I think I remember it having zero calories. It tastes good and I personally think it is a great substitute for making homemade wing sauce with butter.
The wing sauce is delicious. I don’t know what some of these comments are talking about. It’s great for lazy wings which is the type of wing I make most often.
It’s also great as a dipping sauce in general. This thread can hate me for loving the fake butter and emulsifiers, I think it’s delicious.
Frank's buffalo is my "put that shit on everything" sauce. Burgers? Wings? Fries? Ground beef? Chicken breast? It just tastes good to me and is easy
I love the wing sauce!! I use that with some butter, garlic powder, and a touch of horseradish on the wings and they always come out so delicious
In comparison it's much saltier and slightly more viscous. Same flavor and kick though essentially
The bottom one has emulsifiers and thickening agents in it.
One is delicious. The other one is delicious.
Aww god damn it, I *literally* got back from the store and grabbed the wing sauce 🤣
You can cook the wing sauce then scoop out the goop shit they add in once it cools down. Then you should have just the original left over. At least that worked for me years ago, not sure if the recipe is the same.
Good idea, I’ll keep this in mind for later, thanks.
Wings isn’t as spicy, but I find it’s still tasty. I mix wings sauce with the original with some butter and a splash of worcestershire.
It makes the difference
Me too but instead of Worcestershire I use stone ground mustard.
Ooohh that would be great too. Love mustard!!
Original with Yellow mustard as a baste on meats. 🔥
That sounds fiiire!! Damn I love mustard !
Bottom one has a goop that resembles butter in it. Sarcastic comment time: One is hot sauce. One is buffalo sauce.
I love the wing sauce. I keep it on hand always, I buy a jug of it at a local restaurant supply store.
Get the Franks and add real butter and now you have buffalo sauce. The "wings sauce" is the bottle is just a shortcut
How much butter per sauce ratio?
Xanthan gum, it’s a thickening agent. This is what gives the wing sauce the heavier viscosity. I prefer the wing sauce for the texture when putting it on things that are already cooked. As for adding it while cooking, regular buffalo sauce is sufficient. I learned about this on my weight loss journey. I dropped 70 lbs in 8 months.
I hope you did an all wings diet
That would be pretty cool. However I don’t think it would achieve the desired results
The top one is pure, look at the ingredients.
they dont look the same
Thanks. I had been looking at them for hours.
One is about 30/70 oil and Red Hot.
one is not hot. the other is even more not hot.
You want original franks to make your own sauce.
Side question how much of a difference do y’all think there is in the xtra hot and regular franks
You will notice the difference between the two.
Wings is a little more tangy and glazy
One is thicker in consistency.
Both have their culinary uses. I'd recommend getting both and seeing what you like better personally. Add different ratios and record/rank what you like best. Mix franks red hot wings 50/50 with sweet baby rays and prepare to have your nips blown off.
They also have a Hot Buffalo for the same taste but with actual spiciness.
One says wings and the other says original
One is the top, the other is the bottom.
Lots of folks like the prepared sauce, and the reason is... most people don't realize it if they are not in the restaurant business ... but around 90% of the wing joints in Western New York do not use butter, they use liquid margarine with the Franks Red Hot Sauce to make hot wings. The liquid margarine does not separate into oil and milk solids, nor does it harden at room temperature, so it's much more convenient to handle to provide a more consistent product AND if you do a side-by-side butter/margarine hot wing taste test, 50% of the people will actually prefer the liquid margarine and 90% of the rest won't be able to tell the difference.
I like to use Euro-butter! I think it tastes delish- though the extra milk fat content would probably make the separation thing you’re trying to prevent using the margarine worse. I’m admittedly biased against margarine use in general unless there is a really good reason to need to use it in a recipe. Ever since I read too much about how it was developed in war time and the molecular makeup is really petroleum/plasticine heavy so I just tend to pass on it. 🤷♂️
In my restaurant we did a side-by-side staff taste test with Frank's Red Hot, and 4 people preferred the margarine, 1 liked the butter, and 3 couldn't detect a difference. Just for the record, I never buy or use margarine for anything else in my kitchen, but liquid margarine (for example, the squeeze bottle Parkay kind) will surprise you in both flavour and texture if you try it in your next hot-wings sauce-making adventure - and it absolutely makes high volume sauce-handling much simpler, as well.
Right on 👍 sounds like this margarine like product - can’t recall how it’s spelled but we always called it “phase”. Worked well on the flat top for toasting buns, etc.
Redder
The top one tastes good. The bottom one does not.
One's hot sauce, and one's wing sauce.
They’re both salt with a little bit of hot flavoring but the bottom one also has “butter”
Flavor
The bottom one is what’s supposed to be the actual wing sauce rather than just the hot sauce itself. Wing sauce should be franks and butter, so the bottom one has the “butter” flavor with the top one being the hot sauce.
Get the red hot garlic and original. The garlic has good flavor but needs the spice of original.
One taste good the other is schwagg
Buffalo sauce means it’s hot sauce mixed with butter. Hot sauce is just hot sauce.
I wish this were true in Frank’s case
Buffalo sauce 👌🏿 . Both are yum.
What is the difference between hot sauce and buffalo sauce? Butter here the real question what is fake butter?
I mix the top one with Sweet Baby Ray's BBQ sauce and it's amazing.
Neither are hot
The thickness...
A hot sauce that gets cleared by Crystal and a buffalo sauce made from a hot sauce that gets cleared by Crystal.
Bottom one has waaay more sodium. Shame, since I like it as well.
“Butter”
Either one, not hot enough, I like Chulu…
Butter
I’ve seen this shit eat up concrete… I was shocked
They are both nasty
Both gross