Broad Street Buffalo Wing Sauce

Broad Street – Classic Buffalo Wing Sauce is tradition done correctly.

No gimmicks. No sugar glaze. No overbuilt spice blend. Just real cayenne-forward heat, butter balance, and clean vinegar snap — the way wing sauce is supposed to taste.

The first hit is bright cayenne heat — sharp, direct, and unmistakable. Then butter rounds the edges, softening the burn without muting it. Apple cider vinegar keeps the profile tight and balanced. The fermented red pepper backbone adds subtle depth that separates it from mass-market wing sauces.

Garlic supports the mid-palate. A touch of smoked paprika adds warmth without turning it smoky. The heat builds steadily and finishes clean.

This sauce clings to wings properly. It coats without turning greasy. It reheats cleanly. It also works brushed over grilled chicken, tossed with shrimp, drizzled on cheesesteaks, or mixed into ranch or blue cheese for a layered dip.

Sharp cayenne. Butter balance. Clean Broad Street burn.

Broad Street – Mild

Heat Level: 3 / 10
Estimated SHU: 3,000–7,000

Broad Street – Medium

Heat Level: 5 / 10
Estimated SHU: 8,000–15,000

Broad Street – Hot (Classic Flagship)

Heat Level: 7 / 10
Estimated SHU: 20,000–30,000

Broad Street – Inferno

Heat Level: 9 / 10
Estimated SHU: 60,000–90,000

Broad Street – Ghost Edition

Heat Level: 10 / 10
Estimated SHU: 150,000–250,000