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Cross-era - United States cooks and food communities connected to hot sauces, wing sauces, and spicy regional condiments.
Buffalo Sauce is a condiment with real American table personality: Butter and hot sauce, tied to Buffalo wings at the Anchor Bar in Buffalo, New York, in 1964. It brings flavor from coast-to-coast American tables to cookouts, counters, lunch plates, potlucks, and weeknight suppers.
Difficulty
Easy
Prep time
10 minutes
Cook time
0 minutes
Total time
10 minutes plus chilling
Servings
About 1 1/2 cups
Region
Buffalo, New York
Era introduced
Cross-era
Introduced by
United States cooks and food communities connected to hot sauces, wing sauces, and spicy regional condiments.
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Buffalo Sauce proves that the little things on the table can carry a lot of American character. Butter and hot sauce, tied to Buffalo wings at the Anchor Bar in Buffalo, New York, in 1964. Across the country, recipes like this help define the meal: brightening sandwiches, dressing salads, crowning burgers, spooning over biscuits, or turning a simple spread into something people remember. It is practical, proud, and built for the kind of generous table where a sauce, jam, relish, pickle, dip, or dressing can steal the show.
Research basis: American Dressings, Sauces, Jams, Jellies, and Condiments source list; use current tested canning guidance whenever shelf-stable storage is intended.
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Chicken wings air-fried until crisp, then tossed with buttered hot sauce and served with celery and blue cheese or ranch.
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