# Mild buffalo wing sauce **URL:** \ **Category:** Cafe Society\ **Created:** [September 11, 2011, 4:34am UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915 "2011-09-11T04:34:09Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![Lubricious\_Integument](https://avatars.discourse-cdn.com/v4/letter/l/82dd89/32.png) [@Lubricious\_Integument](https://boards.straightdope.com/u/Lubricious_Integument)\ **Post date:** [September 11, 2011, 4:34am UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/1 "2011-09-11T04:34:09Z")
A staple in the LI household is Buffalo chicken wraps: grilled chicken breast sliced into strips, doused in buffalo wing sauce, and served in wraps with shredded cheese, lettuce, tomato, and bleu cheese or ranch dressing. I like to use the classic Anchor Bar recipe. Equal parts margarine and Frank’s Red Hot with a few seasonings thrown in. Personally I would kick it up a notch, but the powers that be (spouse and kids) want something milder. Problem: find a recipe for something that tastes like Buffalo sauce but is less spicy. Googling around I see suggestions to cut it with tomato paste or ketchup, but that will throw off the flavor. Tripling the margarine isn’t an option either. Dopers, I need a wing sauce recipe that tastes like wing sauce but isn’t too spicy. Whaddya got? ---
**Author:** ![Diogenes\_the\_Cynic](https://avatars.discourse-cdn.com/v4/letter/d/e99b99/32.png) [@Diogenes\_the\_Cynic](https://boards.straightdope.com/u/Diogenes_the_Cynic)\ **Post date:** [September 11, 2011, 4:41am UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/2 "2011-09-11T04:41:27Z")
Honey can cut the heat. ---
**Author:** ![Lubricious\_Integument](https://avatars.discourse-cdn.com/v4/letter/l/82dd89/32.png) [@Lubricious\_Integument](https://boards.straightdope.com/u/Lubricious_Integument)\ **Post date:** [September 11, 2011, 4:47am UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/3 "2011-09-11T04:47:23Z")
That’s a good idea. It may help thicken the sauce a bit too, as long as it doesn’t get too sweet. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [September 11, 2011, 5:37am UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/4 "2011-09-11T05:37:14Z")
How about switching from Frank’s to a milder sauce? I haven’t had Frank’s, but I like Valentina a lot, and it is pretty mild. Or mix the two. ---
**Author:** ![adhemar](https://avatars.discourse-cdn.com/v4/letter/a/3da27b/32.png) [@adhemar](https://boards.straightdope.com/u/adhemar)\ **Post date:** [September 11, 2011, 4:45pm UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/5 "2011-09-11T16:45:57Z")
I buy the jars of Hooters wing sauce. It comes in mild and tastes good. > [@Lubricious\_Integument](#): > > A staple in the LI household is Buffalo chicken wraps: grilled chicken breast sliced into strips, doused in buffalo wing sauce, and served in wraps with shredded cheese, lettuce, tomato, and bleu cheese or ranch dressing. > > I like to use the classic Anchor Bar recipe. Equal parts margarine and Frank’s Red Hot with a few seasonings thrown in. Personally I would kick it up a notch, but the powers that be (spouse and kids) want something milder. > > Problem: find a recipe for something that tastes like Buffalo sauce but is less spicy. Googling around I see suggestions to cut it with tomato paste or ketchup, but that will throw off the flavor. Tripling the margarine isn’t an option either. > > Dopers, I need a wing sauce recipe that tastes like wing sauce but isn’t too spicy. Whaddya got? ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [September 11, 2011, 5:30pm UTC](https://boards.straightdope.com/t/mild-buffalo-wing-sauce/595915/6 "2011-09-11T17:30:58Z")
Isn’t the major bulk ingredient in these sauces basically vinegar? Seems to me you could weaken the sauce a good bit just by dilution with more vinegar. Maybe use some extra water or a little bit of something sweet like sugar or ketchup or molassas to cut the tang from the extra vinegar. While you are experimenting, maybe try a few pieces also dusted (or mixed in with the sauce) with one of the harder powdered cheeses like parmesian.