Well after many years of trial and error, I’ve finally created a recipe for Buffalo Chicken that my family and coworkers love. I mean it’s not the most complicated of sauces to make. So your choice of the 4 ingredients is key. Since the creation of this sauce, I not only eat more Buffalo Chicken, I don’t buy it already made ANYWHERE! So along with a good sauce comes savings! Hope you enjoy it.

The Ingredients:

• 1 - 30 oz (not sure if it’s the 30oz size, but it’s a big bottle)Bottle of Frank’s Redhot Original
• 8oz of Tomato Sauce or Ketchup (This adds more vinegar and other flavors and is what I use)
• About 8 cloves of garlic sliced
• 2 -3 Tablespoons of Spreadable Margarine

The Preparation:

• Empty contents of Frank’s Redhot Original into a resealable bowl. I recommend the Ziploc Twist and Loc containers as you can shake them vigorously and not spill the precious sauce
• Next put your garlic in there.
• Melt the margarine and add it also.
• The tomato sauce is kind of the “secret” ingredient here. You can use it to control the temperature of the sauce. A full 8 oz would make it quite mild but still very tasty. I use about 4 ounces myself. On occasion like when taking it for work. I use 2 ounces of the Tomato Sauce and then add 2 ounces of Frank’s Redhot XTRA HOT for that added potluck kick
• Put the lid on the twist and loc container and shake vigorously until you feel it is thoroughly mixed.
• Refrigerate after making, best results after refrigerating 24 hours prior to serving. I am not sure how long this sauce will last in the refrigerator, because mine rarely makes it past 2 days.