THE NEW BUFFALO SAUCE FOR WINGS AND CHICKEN

THE NEW BUFFALO SAUCE FOR WINGS AND CHICKEN

16-ounce bottle Frank’s Red Hot Cayenne Pepper Sauce
2 cloves garlic, minced
1/4 cup minced onion
1 tablespoon butter
1/4 cup molasses
1/4 cup honey
1/4 cup brown sugar
1/8 cup balsamic vinegar
1/2 cup Heinz ketchup
1 stick butter or clarified butter

Saute onion and garlic until soft in 1 tablespoon butter. Do not brown too much. Add the rest of the ingredients, cooking on medium temperature and stirring every so often to avoid sticking. Reduce heat to low and simmer for about 45 minutes. At the last minute, fold in clarified butter or 1 stick of butter, melting it at a low temperature to avoid separation. Makes about 2 cups of sauce.