It stays with the wing.
A stabilized butter emulsion coats crisp skin evenly without breaking into grease.
Broad Street Buffalo Wing Sauce
$8.00
15 fl oz Squeeze Bottle
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 Premium Buffalo Standard
Broad Street™
Classic Buffalo Wing Sauce
The Buffalo wing, sharpened and rebuilt.
Broad Street™ is Chef Shawn’s premium interpretation of the Buffalo classic. Fermented cayenne, Louisiana-style cayenne sauce, real butter, vinegar, roasted garlic, Worcestershire, paprika, and black pepper create a bright orange-red emulsion with clean heat and exceptional cling.
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
Smooth · Buttery Emulsion
Fermented Cayenne Pepper
Built for Wings & Beyond
Why It Works on Wings
Cling, contrast, and the finish that brings you back.
Crisp meets sauce.
Vinegar cuts the butter, keeping the classic Buffalo tension between richness and sharp pepper tang.
The flavor survives the heat.
The heat stays recognizable and direct, leaving garlic and cayenne rather than sweetness.
The Wing Bite
Three moments from first crackle to final heat.
Aged cayenne tang and bright vinegar
Real butter, roasted garlic, and Worcestershire
Paprika, black pepper, garlic, and clean cayenne heat
BSBuffalo Doctrine
Cayenne, butter, vinegar—and nowhere to hide.
Buffalo sauce succeeds through proportion. Broad Street uses fermented cayenne for depth, Louisiana sauce for familiar tang, butter for richness, and roasted garlic plus Worcestershire for a chef-built center. The result stays true to the original style while delivering a cleaner, more complete bite.
Build the Wing Night
Cook it crisp. Sauce it with purpose.
Extra-crispy fried wings or air-fried tenders
Classic full toss; serve immediately
Use as a glaze during the final minutes when grilling, smoking, or roasting.
Serve extra sauce on the side for tenders, fries, sandwiches, vegetables, and game-day platters.
Beyond the Wing
One bottle. More than one night.
Use it as a glaze, sandwich sauce, finishing sauce, dip, or flavor base anywhere the profile makes sense.
Chicken tendersFried shrimpBuffalo wrapsPizzaCauliflower wingsLoaded fries
Signature Ingredients
The ingredients that define the bottle.
Sauce Profile
Know the lane before you toss.
HeatMedium-Hot
6 / 10
6 / 10
ColorBright Orange-Red
TextureSmooth · Buttery Emulsion
Best PreparationExtra-crispy fried wings or air-fried tenders
Ingredients & Nutrition
Clear information for the wing table.
Ingredient Declaration
Fermented cayenne peppers (cayenne peppers, garlic, water, salt), butter (milk), Louisiana-style cayenne pepper sauce, distilled white vinegar, roasted garlic, Worcestershire sauce (contains anchovy), smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper.
Contains Milk and Fish (Anchovy).
Estimated Nutrition
Calories80
Fat7 g
Sodium240 mg
Carbohydrate2 g
Sugars0 g
Protein0 g
Estimated values per 2 tablespoon (30 g) serving
Wing sauce should make the whole plate better.
The I Got Weck’d™ wing-sauce collection is built for crisp wings first, then designed to keep working—as a glaze, dip, sandwich sauce, grilling sauce, or finishing sauce for chicken, pork, seafood, vegetables, and game-day food.
Explore the Wing Sauce Collection