“It’s always wise to make too much potato salad.”

Well, this recipe showed up at a great time!  I finally found a recipe for buffalo sauce that I love, to be eaten with chicken wings and not with buffalo, and a news article reports that there’s a shortage of chicken wings.  Some eating establishments had to cut back on their chicken wing nights and lost business!  Does someone want to tell them that there are other parts to a chicken that might also taste good with buffalo sauce?  But as we say at book club, not my circus, not my monkey.

But going back to the food, you might ask about the name. This sauce originated at the Anchor Bar in Buffalo New York.  Mystery solved. 

There is one ingredient in this recipe that I didn’t have in my pantry.  The ingredient is tahini, which is a sesame seed paste. Think peanut butter made with sesame seeds. I wasn’t able to find it in most chain stores in our area, but I did find it in a health store a short 15 to 20 minutes away.  Travel time varies depending on the number of farm implements using the highway.

 I made the sauce. I didn’t have any chicken wings. What to do? I had a few ideas, but this is the one I settled on, or, on which I settled. Grammar police. They’re everywhere.


2 Tablespoons tahini

3–4 Tablespoons hot sauce, I used Frank’s

1–2 teaspoons maple syrup

1 teaspoon soy sauce

1 teaspoon apple cider vinegar

1 teaspoon fresh lemon juice

1/8 teaspoon smoked paprika



Mix everything together, easily done in a wide mouth jar using a blender stick.  Put a lid on the jar and place it into the fridge.

I tried this sauce on zucchini pasta.  Good, but ultimately I made a Buffalo Potato Salad, by simply adding diced onion, red pepper, and celery in with the diced potatoes and buffalo sauce. I topped this with minced parsley and, eventually, post photo, avocado. 

I’ll keep searching for other uses for this sauce until the chickens come home to roost, bringing their delicious wings with them.

Loveya – The Grandma


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