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.
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