Tuesday, 30 April 2013

Northern Style Buffalo Sauce

Northern Style Buffalo Sauce


1/2 Cup Chili or hot sauce
2 Tablespoons Honey
1 Teaspoon Worcestershire sauce 
1/2 Teaspoon dry mustard
1/2 Teaspoon ground ginger
1 teaspoon garlic
1 Tablespoon butter


In a medium sized sauce pan melt the butter while stirring and continue to cook until it just begins to brown.

Turn heat to medium setting and add the remaining ingredients.

Allow sauce to just come to a simmer, while stirring often.  Reduce heat and simmer for 15-20 minutes.

Serve warm over chicken, or transfer to a container with a  lid and cool in the fridge to serve later. Will keep for only about 3-4 days, and the flavor will get a bit stronger after it has cooled over night.

So toss some breaded chicken in the sauce, turn to coat and serve some buffalo style wings or fingers! Easy and pleasing appetizer for any casual event.



To go with some awesome fried chicken, or baked chicken, or chicken fingers, or anything else that you could want. Makes a good sauce to add to a chicken sandwich with lettuce and tomato and spice it all up.  There are also a couple different ways to make this sauce. I originally took this out of one of my mom's old community fundraising cookbooks from a place called, Havre Boucher.  Which is somewhere on the north-east end of Nova Scotia, and a very very small place.  The original recipe called for chili sauce, but I had no idea what that was, neither did my mom, so I tried a couple of different things that could be called a chili sauce and the two that I personally enjoyed the most were Sriracha Chili Garlic Sauce, or Rooster sauce as some people know it, or Picante Bufalo Salsa Clasica. Sriracha is a more mellow kind of hot flavor in the sauce I find, while the Salsa Clasica adds a much more Mexican hot spicy flavor to it.  But basically any chili based sauce mix is going to work well here, as long as it adds the kind of flavor that you want. Oh there is also honey in this recipe, and I suggest you try and find a locally produced honey versus a mass produced honey from the grocery store.  If you use the grocery store brands you might as well just use sugar because real and local honey add a more complex flavor to anything and just taste better than anything that has sat in plastic on a shelf for ages has.

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