Although there are several versions of how buffalo sauce started, the common story involves the Bellissimo family in 1964. They owned a small restaurant called Anchor Bar in Buffalo, New York. One version claims that Teressa Bellissimo had nothing to cook when her son, Dominic, showed up for a surprise visit with some of his friends from college. She deep-fried chicken wings, melted butter into cayenne pepper sauce, mixed both together and voila the buffalo wing was born! Another version claims the Anchor Bar received a delivery with the wrong chicken parts and had to improvise on what to do with all the wings. Again, Teressa had a vision to coat the wings with her special sauce to create the buffalo wing.

Maple syrup was first collected and used by the indigenous peoples of North America, and European settlers gradually refined production methods for mass production. Various legends exist on how maple syrup was used, but the most popular one suggests that maple sap was used in place of water to cook venison for a more decadent taste.

The Maple Buffalo is Nikken’s twist on a classic buffalo sauce. We enhanced the Buffalo sauce with our 7400 Komi powder, chosen because of its ability to boost acidity. 7400 Komi Powder brings a welcomed balance of the prominent flavor peaks of sweet maple, tanginess/acidity, heat, cayenne flavor and savory character.

View the recipe ⇒