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Culinary Central

How to Make Buffalo Wing Sauce

August 14, 2012 Le Cordon Bleu Boston 0 Comments

How to Make Buffalo Wing Sauce

It’s hard to believe that just 30 years ago, restaurants and grocery stores were practically giving their chicken wings away. Nobody wanted them, not even Boston cooking schools. Everyone was after the breast or the legs. Wings were a forgotten cut usually discarded. If they were used at all, it was to make chicken stock.

If you grew up here on the East Coast, you might have had a local tavern or pub that served a wing ding basket that consisted of deep fried wings along with an order of fries. They were served to fill the stomachs of shift workers of local manufacturing plants and were low cost and low quality. You would not find them on the menus of any more respectable establishments. And culinary arts schools didn’t teach their students how to cook with chicken wings.

History of Buffalo Wings

The lowly position of wings began to change in 1964 when Teressa Bellissimo, owner of the Anchor Bar in Buffalo, N.Y., concocted a late night snack for her son Dominic that consisted of broiled wings coated with a homemade hot sauce and served with celery and blue cheese dressing. The snack was so popular that it became a menu item at Anchor Bar.

By the 1980s the “Buffalo Wing” began appearing on menus all over the East Coast. By the 1990s there were several franchised restaurants that specialized in serving hot wings. Today, they are everywhere. Nearly every casual dining restaurant has them on the menu. Buffalo Wild Wings and Wing Street are nationally franchised restaurants with hundreds of stores all across the country. The humble wing has transformed from a throw away cut to one of the most sought after.

Step inside the Le Cordon Bleu kitchens

Simple Buffalo Wing Sauce

Most wings are served deep fried, but you can just as easily grill or roast your wings before applying this simple but tasty sauce.


  • ½ cup Frank’s Red Hot sauce. You can use any other brand of Louisiana hot sauce but Frank’s is traditional.
  • 4 tablespoons unsalted butter
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon celery salt
  • ¼ teaspoon garlic powder


  • Mix all ingredients in a medium saucepan and place over medium heat
  • Bring to a low boil while stirring regularly
  • Turn down heat and simmer for 10 minutes

After the wings are prepared place them in a large bowl and pour the sauce over the wings. Toss until all wings coated and serve while hot.

If you like your wings a little hotter, you can increase the amount of hot sauce or add other sauces like tobacco or chipotle. Adding your favorite peppers to the sauce while it simmers will also increase the heat. Habaneros or cayenne are excellent choices.

Makes enough sauce for about 36 wings.

This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information. 
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures
Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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