This dish was something I just thought of. Despite my preference for certain ingredients, I enjoy quesadillas. Making this was quite simple, and it was delicious. Serve plain or with sour cream and salsa.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 20 |
| Yield: | 2 1/2 cups |
Ingredients
- 1 cup red pepper sauce
- 1 cup Italian-style salad dressing
- ½ cup butter
Instructions
- In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.
Reviews
Okay, I, too was a little leery of Italian dressing in buffalo sauce, but the reviews were good so I tried it. Oh. My God! This is the buffalo sauce I’ve been waiting my whole life for! I love the taste of buffalo sauce, but often it’s just too spicy and all I get is heat rather than taste. The dressing also added body to the sauce (so it coated the fried shrimp rather than all running off) and made it soooo good. I only used 1/2 c. dressing to 1 c. hot sauce and 1/2 c. butter and it was perfect. Note: If you like a super hot buffalo sauce, you may need more hot sauce.
Yummy!
I USE DRY ITALIAN SALAD DRESSING I PKG
Awesome mix! Used on shredded roasted chicken thighs for sandwiches and street tacos.
Excellent! Right amount of heat; right amount of tang! Served it over fried breaded chicken tenders with ranch dressing for a dip! We loved it!
I made this sauce with 1/2 cup butter as written but only added 3/4 cup of Crystal hot sauce because that’s all I had, and so added just 3/4 cup of Italian dressing. Really delicious. Will be making this sauce again and again. I buy several pounds of boneless chicken breasts, trim, pound, rinse and portion them out into several quart-size freezer bags. I add to the bags inexpensive Italian dressing to marinate and leave bags in fridge for a couple of days–turning them a few times before putting into freezer. Using this chicken defrosted, drained, but not rinsed, coated in seasoned flour and left to dry on a wire rack for 15 minutes. Pan fried in 1/2″ of vegetable oil at medium high heat in *skillet for just a couple of minutes per side until browned and then on a separate, clean wire rack baked for 18 minutes. Cooled for a few minutes then using tongs dunked them in this sauce. *I recommend using cast iron skillets for frying in oil cuz they can handle the heat. I made the mistake once using a thin-ish metal pan to fry chicken wings and it turned dangerous very quickly. Cast iron skillets cost around $15 to $18.
We use this all the time….love it!!!!
Used creamy Italian dressing and skipped the butter and got rave reviews.
Easy and very tasty! Preferred this over the normal hot sauce / butter combo because of the extra flavor.
Hands down THE BEST buffalo sauce recipe I’ve ever tried. I added a little brown sugar to make it sweet & salty. Yummy!
This is the best Buffalo suuce! The italian dressing just gives it even more flavor! Love it!!!
If you like a salty sauce this will work, however it was a little too much saltiness over powering the ‘hot’ in what is expected with Buffalo sauce. What I did was also add a little olive oil to soften the salt taste, then some ground chipolte pepper seasoning – the chipolte peppers got the sauce level of heat to a nice balance from saltiness of the Italian dressing. I used a commercial brand dressing, but think the home made Italian dressing mix on this site is what I’ll try next time.
Yum. Different, but good. Be careful of the dressing mix separating from the butter. This is a new twist on “Buffalo” wings that we really enjoyed. I did this recipe as a part of the Western Region’s Faceless Frenzy July 2012.
Though I haven’t ever tried this sauce I feel the need to off set the person who gave it zero stars and hadn’t even tasted the recipe. Italian dressing is very versatile and I have faith that when I do try it, it’ll be awesome.
Outstanding! I was leary about the Italian dressing too but have no worries – it’s a delicious tasting sauce.
Outstanding! I was leary about the Italian dressing too but have no worries – it’s a delicious tasting sauce.
This is a great recipe as it is! The Italian dressing brings in the Vinegar, Garlic and Pepper Seasonings…I only had Blasamic Italian and I used that and it was awesome. I wanted a little more “spice” so I spooned in some cocktail sauce, and some jalepeno sauce. That did the trick for me!! We used it on popcorn chix…it was yummy! Thanks!
I can say that I was a little “weirded” out by the Italian dressing part, BUT it really adds something to the sauce!! I think the Italian dressing MAKES it!! (That & I always use Franks Hot Sauce!!) Anyhow, I have been using this recipe for over a year now & just looked it up to use for dinner tonight. I had to leave a review since I noticed others were asking why Italian dressing was being used!! I hope this helps!! Try it – you’ll like it!!
This was amazing. I was skeptical to add Italian dressing to a buffalo sauce but it made it so thick and creamy. I used Frank’s red pepper sauce and it came out great!
Whew well that was a really good Buffalo Sauce. I’m still trying to tweak it all and figure out how Hooter’s wing sauce tastes. But very good.
I loved this recipe. I like how the italian dressing gives it a wang vs. just hot sauce. You get flavor instead of just heat. I’ve made this for my husband and for a crowd and never had anything but compliments. Lots of times I’ve been asked for the recipe. Great recipe thanks!