Spicy Buffalo Wing Sauce

Spicy Buffalo Wing Sauce for crispy chicken wings

Old Texas Spicy Buffalo Wing Sauce is a savory Buffalo sauce made from cayenne pepper, vinegar, and Worcestershire – tangy, hearty, and not too spicy. The American classic for tossing crispy chicken wings until they glisten.

Spicy Buffalo Wing Sauce is an American-style Buffalo sauce, 45 percent of which is based on fermented cayenne pepper sauce. Old Texas rounds it off with Worcestershire, apple cider vinegar, mustard, and garlic. Hearty and spicy, but not burning – just as a good wing sauce should be.

Tangy, hearty, spicy

Unlike a sweet BBQ sauce, Buffalo sauce thrives on the acidity of vinegar and the spice of cayenne pepper. First comes the tangy heat, then the hearty depth of Worcestershire and garlic, and finally a subtle saltiness. You can tell immediately that real fermented cayenne pepper is at work here, not some pale substitute.

The heat remains pleasant and medium – not a firework display, but a warm kick that makes you want the next wing. Rapeseed oil and a little cane sugar balance the heat so that it remains well-rounded and doesn't just burn. This makes it a classic that even spice skeptics at the table will enjoy.

For chicken wings and more

Spicy Buffalo Wing Sauce is made for crispy chicken wings. Toss the baked wings in it until they are glistening all over, and serve with a stick of celery and a blue cheese dip. That is exactly how Buffalo wings are eaten in American sports bars, with sticky fingers and in high spirits, preferably during the big game.

But it can do more: as a marinade for grilled chicken, over short ribs, in a wrap, or as a dip for crispy finger food. It also has a place on a cheeseburger, where its acidity wakes up the cheese. A spoonful even adds pep to a dressing or mayo. It even works for vegetarians: over baked cauliflower, it becomes a "Buffalo cauliflower" star that even dedicated meat eaters enjoy snacking on. You'll find the Jalapeno Pepper Sauce right next to it, and you can find the rest of the range in the Grilling World.

170 years of Old Texas, a classic from Buffalo

The name Buffalo, by the way, does not come from the bison, but from the city of Buffalo in the US state of New York, where the wing sauce was invented in 1964. Old Texas adds this classic to its lineup – built on a philosophy that dates back about 170 years. In this way, the brand combines two American legends: the barbecue culture of the South and the wing sauce of the Northeast.

Pure ingredients instead of artificial flavors, honest seasoning instead of cheap effects – just as Garry Sullivan, the chef behind the Old Texas recipes, maintained in sunny California. Today, the brand is backed by Sydney & Frances from Cologne, which brings these American classics to Germany.

“Best from Wild West” is how Old Texas promotes its sauces. If you like this hearty seasoning, you can find all Old Texas sauces listed together here.

Bake first, then toss in the bowl

For perfect wings: Bake the chicken wings in the oven at 200 degrees until crispy and only toss them in the sauce afterward so that the skin stays crunchy and the seasoning stays fresh. This is best done by tossing them in a bowl. Roll the wings generously in the sauce so that there is enough seasoning on each one.

The 350 ml bottle is enough for many rounds; it will keep for several weeks in the refrigerator after opening. If you like, mix a spoonful with a little soft butter for a classic wing glaze. Leftovers are wonderful in a dip, mixed with some sour cream, for the next movie night. Add a stick of celery, and the evening is saved.