Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 37

How Do I Thicken Buffalo Wing Sauce?

Hey Man | Apr 9, 201509:28 PM


I am making authentic buffalo wing sauce - Frank's and butter with some added vinegar, but I find that it's too watery and runny - it doesn't really stick to the meat. It's more like drenching the meat.

I would prefer to thicken the sauce without adding other sauces or foods that might change the authentic buffalo wing taste - like adding ketchup/tomato paste for example.

Is it just a matter of keeping on the stove longer to reduce? Typically I just heat it up, stir and mix it with the wings - so how long would I need to simmer to thicken it generally speaking?

I have added some photos just so you can see what I am talking about and the kind of thickness consistency I am looking for. If anyone has any specific recipes for a thicker buffalo wing sauce, that would be great as well.

Thank you very much.


    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
    Image Title (Optional)
    Caption (Optional)
    Image Credit (Optional)
Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound