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Ingredients
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Buffalo Sauce
For Serving / Tossing
Method
Buffalo Sauce
Melt the butter
Add the unsalted butter to a small saucepan over low heat. Melt gently, stirring occasionally to avoid browning (about 2–3 minutes).
Combine hot sauce and seasonings
Once butter is melted, add the hot sauce, white distilled vinegar, Worcestershire sauce, garlic powder, paprika, granulated sugar (if using), salt, and black pepper to the pan.
Emulsify and simmer
Whisk the mixture constantly over low–medium heat until fully combined and gently simmering (do not boil). Continue to cook 2–3 minutes to meld flavors and slightly thicken. Taste and adjust salt or sugar to balance heat and acidity.
Remove from heat and cool slightly
Remove the pan from heat. Let the sauce cool 1–2 minutes so it thickens slightly before tossing with hot ingredients.
For Serving / Tossing
Prepare protein/vegetables
Ensure the chicken wings, strips, or cauliflower are fully cooked and hot. For wings: bake at 425°F (220°C) until skin is crisp and internal temperature reaches 165°F (74°C), about 35–45 minutes depending on size. For boneless strips: pan-fry or bake until golden and cooked through (about 12–18 minutes). For cauliflower: roast at 425°F (220°C) for 20–25 minutes until tender and slightly charred; for extra crispness, toss in 1 tbs oil and 1/4 tsp salt before roasting.
Toss with sauce
Place the hot cooked wings/strips/cauliflower in a large mixing bowl. Pour the warm buffalo sauce over them. Toss vigorously until evenly coated (about 30–60 seconds). If you prefer saucier results, reserve 1–2 tbs of sauce to drizzle on top when serving.
Plate and garnish
Arrange the sauced items on a serving platter. Garnish with chopped parsley or chives if using. Serve immediately with blue cheese dressing or ranch and celery sticks on the side.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 7 days. Rewarm gently over low heat and whisk before using. Sauced wings are best eaten fresh; if stored, reheat in a 350°F (175°C) oven until warmed through and crisp.