One of the things I’ve had to deal with while getting older is that my body just doesn’t handle spicy food the way it used to. As a teenager and college student I could chug hot sauce and eat the hottest chili peppers raw just for shits and giggles. As an adult now, however, if I eat anything really spicy my stomach basically goes WHY THE HELL WOULD YOU DO THIS TO ME and I get gastrointestinal cramps on and off for later on. Tragic, yes, but it’s all part of growing up for some people fortunately.

Luckily for me, perennial favorite buffalo sauce falls into the category of spicy foods I still eat en masse without digestive trouble later on, probably because it’s not just totally hot sauce. Fortunately, if you want you can add peppers/spices to it to take it anywhere from harmless to borderline radioactive. But once you whip up a batch of this, you can toss it on chicken fingers, cauliflower, or just use it as a dipping sauce, among other things.

As featured in our Buffalo Cauliflower Pizza!

You could just throw hot sauce and butter together, but I have my own little formula that gives it enough extra flavor to stay distinctive and yummy from your generic garbage pre-made sauce from the store.

Classic Buffalo Sauce

•  4 tbsp butter
• ½ cup hot sauce
• 1 tbsp worcestershire sauce (or substitute soy sauce)
• 2 tsp vinegar
• 1 tbsp ground black pepper
• 1 tbsp pepper flakes/powder (chipotle, cayenne, serrano, red pepper, etc…)
• 1 tsp garlic powder

1. In a small saucepot, melt the butter on medium heat, stirring to ensure it doesn’t burn.
2. Stir the hot sauce in and continue mixing until well-blended. Turn flame to low.
3. Add the Worcestershire sauce, vinegar, black pepper, pepper flakes, and garlic powder and mix well.
4. Raise flame to high and bring to a boil for 3 minutes before serving.