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Buffalo Wings


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If you look at the copycat recipe posted above, you'll see that they are emulgating the sauce with an egg yolk. With that you will tone down the acidity significantly as well, while upping the viscosity, and it will coat the the wings better (same holds true for the cornstarch). Maybe give that a try as well. Please also note the copious additions to the basic "vinegar & butter" flavor profile ...

Edited by Duvel (log)
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