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Wing Sauces
Wing sauce has one job: coat the wing evenly and hold on through a 400-degree oven or a hot fryer without separating, burning, or going watery at the bottom of the bowl.
Most buffalo sauces fail — they look good at first and pool at the bottom of the platter ten minutes later. The butter ratio and the emulsification technique are what keep it on the wing. Every recipe here has that figured out.