- 2 oz Clarified Butter
- 1 C White Wine Vinegar
- 1 C of Hot Sauce (Louisiana Hot Sauce, Frank’s Red Hot Sauce or similar)
- 5 Cloves of Garlic, Puréed
- 1 T Ginger Powder
- 1 T All Purpose Flour, (For Thickening)
- Cutting Board
- Chefs Knife
- Measuring Spoons
- Measuring Cup
- Mixing Bowl
- Sauce Pan
The bulk of the Preparation for making this Smart Kitchen Buffalo Wing Sauce is to make your Clarified Butter and to Mince the Garlic cloves. We tend to make Clarified Butter in larger batches and have it on hand in our kitchen but you can make the Clarified Butter from scratch for this recipe. There are a number of reasons that it will be better than Whole Butter which are explained in the Clarified Butter Exercise.
Once your Clarified Butter is procured, go ahead and Purée the Garlic. It is a fairly fast process and should be done A Lá Minute (just in time).
Finally, a quick note on your Hot Sauce, you can use any brand that you are partial to. We tend to prefer Frank’s Red Hot Sauce or Louisiana Hot Sauce (these two links go off site to the web sites of the respective companies). You can also make your own Hot Sauce.
The first step of the active phase is to Sweat the minced garlic cloves in the clarified butter in a Sauce Pan on Low Heat so that the garlic’s tasty Volatile Oils infuse the clarified butter with flavor. The goal is only to sweat, but if you like a little bit of Caramelization on your garlic, give the pan a bit more heat. Manage the Cooking Process, the 3rd of Smart Kitchen’s Four Levers of Cooking™, by stirring the contents to ensure that the garlic doesn’t burn.
When you can smell the garlic, that is an Olfactory Clue that the first stage of sweating is completed. Still stirring gently, add in the White Wine Vinegar and a minute or so later the Hot Sauce. Once the liquids are up to temperature, add in the Ginger Powder and finally the All Purpose Flour. Stir to make sure everything is full incorporated.
Let the mixture Simmer briefly. Taste it. Does it need a nudge in any direction? If so, nudge it. Add more hot sauce to add heat. Finally Season it with Salt & Pepper to taste. When its working for you, remove the pan from the burner.
Let it come to room temperature, before removing the Buffalo Wing Sauce to another vessel such as a Mixing Bowl for immediate use, or a clean bottle or Mason Jar for refrigerated storage. The Buffalo Wing Sauce can be made up to 3 days in advance and held in the refrigerator for later use.
We use the Buffalo Wing Sauce as a finishing sauce for already cooked foods like Deep Fried Chicken Wings. We Toss the hot food in the Sauce just before service.
If you plan to use the Buffalo Wing Sauce as a Marinade for Raw food, be sure to avoid Cross Contamination. If you want to reserve some Wing Sauce to serve alongside the finished wings put it aside before the Raw Poultry goes into the Marinade. Dispose of any Wing Sauce Contaminated by Raw so that there is no chance that any one will get sick.