For about 2 years now I have been looking for a recipe similar to the Buffalo Dipping Sauce like they serve at Burger King with the chicken fries. It's not like your regular wing sauce, that's much too runny, and has a very different flavor. And I saw a recipe that called for mixing Franks Red Hot Sauce, Butter, and maybe something else. It had a better consistency, but still tasted nothing like this dipping sauce. Does anybody know how to make something like this sauce?

By the way, I've also heard to it referred to as "Creamy Buffalo Sauce"

The original sauce used in the tavern in Buffalo was Frank's, butter, and celery seed. I remember that from the late 1970s. Try a thick ranch-type dressing. You may have to make the dressing yourself and leave out some of the liquid.

You mean mix ranch in with the Frank's and stuff? I don't think that would match the flavor, although it would match the consistency. Plus I wouldn't know how much to put in with the rest.

Also I was picking up some McNuggets from McDonalds yesterday for my kid, and I saw they had a Buffalo Dipping sauce, so I grabbed one just to see if it was similar to the kind made by Burger King, and it was pretty much just Frank's in a little plastic container.

Many house brands are almost as good as Frank's. I use Shop n Save's hot sauce. Regular Crystal (not Hot Crystal) is also close. Yes, if you want to match the consistency, try ranch. Another reason is that the casein in dairy products neutralizes the capsium in hot sauce. That is why so many places serve blue cheese dressing with hot wings.

As far as trying to get it right, you just have to use trial and error. That's how I make a lot of things. Also try a French dressing, or even Thousand Island.

I will try that. I also noticed these other sauces are red, while the "Creamy Buffalo" I was talking about is a bright orange, the ranch will probably make it look and taste that way. One question, do you think I should just mix it in with the buffalo sauce, or cook it in on the stove?

Mix and stir. Start with the hot sauce, and slowly add the dressing, stirring all the while. Taste it often, Let us know what you find.

OK, but just to make sure I'm following you here, am I doing this on or off the heat? And I'll be sure to tell you what I find, but I won't be able to try this until tomorrow.

No heat. If this doesn't get you anywhere, try mayonnaise or Miracle Whip.

Cool, thank you so much Dorian, and like I said, I'll be sure to let you know what I find out.

Buffalo dipping sauce? We know you Americans have big appetites (only in Portugal have I ever seen quite so much food on one plate being termed 'a portion' ) but dipping a buffalo in sauce?

Now,judging from a search on the web, 'buffalo' can't be a brand name so how does it come to be so called?

Dipping buffalo is not for the faint-hearted. It takes a strong arm, a steady hand, and nerves of steel.

OK, OK, I'll be serious.

"Buffalo" is from the city of Buffalo, New York, where the practice of deep frying chicken wings and then coating them in a sauce made of Frank's Hot Sauce (since bought by Durkee's, now known as Durkee's Frank's Hot Sauce) started. The original recipe was printed in a restaurant trade magazine in the late 1970s or very early 80s. It was a simple recipe:

1 gal Frank's
1 pound melted butter
celery seed to taste

Deep Fry wing sections until cooked (They'll float at the top when done.)
Drain.
Drop wings in bowl of sauce mixture and stir.
Plate and serve with celery sticks and blue cheese dressing on the side.

I no longer know what tavern was credited for this, but now, the story is that there are 2 places claiming to have been the first.

DorianGreyed, I finally got around to trying your suggestion, and it's pretty close when I used the Ranch. I don't think it was exact, but pretty darn close. I don't know how much I used but I think it was close to 60/40 prepared buffalo sauce to dressing.

Thanks for letting us know.

I'm not sure why, but my last post was deleted. It was a recipe for another type of wing sauce. I did post a link to the Food Network site, I know some forums don't allow stuff like that. I'm just curious why it was deleted, so if I did break a forum rule I will know what I did wrong. That way I won't do it again in the future.

By the way Dorian, I've been chomping on that Buffalo dip you helped me make for a few days, and I'm actually starting to like it more than the original sauce that made me want to make it in the first place. I love it with any kind of breaded chicken, and french fries, however instead of dipping it in a blue cheese dressing for a cool down I like to use honey mustard.

I thought I sent you an e-mail, but it's possible I didn't. If you'd like, post that other recipe, with slight variations, in the Sauces forum.

I'm glad we were able to get close to what you wanted. Part of the fun in cooking is experimenting.

I'll try that honey mustard idea. Thanks.

Oh, Ok, I didn't get an e-mail, but it's been acting pretty flaky, I've missed several. Thanks for clearing that up.