Cooking with a Buz! - Stoney Buffalo Sauce

Good day, good day, good day! March Madness is here! Welcome back all you canna chefs out there who are ready to take their canna cuisine skills to a whole new level. I'm fired up about bringing this month's recipe inspired by the Anchor Bar in Buffalo, N.Y., where buffalo wings originated - my Stoney Buffalo Sauce! As someone with extensive experience eating these delicious wings, believe me: This sauce has TONS of flavor and can be used on more than just chickeny goodness. Trust me when I say that following this easy-to-make recipe will result in an incredible explosive taste sensation and an unforgettable high too - so grab a bag of your favorite herb, twist one up, and let’s get Cooking with a Buz!

Stoney Buffalo Sauce

Yields: 4 cups

Preparation & Cooking Time: 7-10 minutes

Ingredients

2 cups + 1 tbsp of Frank’s Hot Sauce

¾ cups Cold Unsalted Butter

½ cup Cold Cannabutter

¼ cup White Vinegar

½ cup + 1 tbsp Worcestershire Sauce

¼ tsp Garlic Powder

Salt to taste

Instructions

Cut the butter into 1” cubes, Simmer all ingredients on the stove over medium heat, and whisk well while heating. Once bubbles begin to form from simmering remove from heat and continue to whisk. Makes sure the butter and sauce are well mixed so they do not separate.

Store in bottles, refrigerate and write the date on the bottle to ensure freshness and quality.

This delicious Buffalo sauce is the trifecta it's perfect for dressing up salads, wrapping things in flavor, and giving your pizza an extra kick!

BONUS:Learn how to bake super crispy chicken wings at home in 5 easy steps!

1>Wash and dry the chicken wings very well with paper towels.

2>Coat them in cornstarch, salt, and aluminum-free baking powder (NOT baking soda).

3>Let them dry out for several hours.

4>Bake them on a wire rack over a rimmed baking sheet.

5>Once the wings are done baking, toss them in your homemade Stoney Buffalo Sauce.

The secret to truly crispy chicken wings is to coat them in aluminum-free baking powder. Baking powder will soak up the chicken juices on the wing and will bubble as it bakes in the oven. The end result is a blistered, browned, and crispy chicken wing!