This is a recipe we used to make on cold days in Chicago. I'm not sure why we stopped making it -- maybe the weather warmed up? But sweet, spicy, sticky, Buffalo Wing Popcorn is the perfect thing to make on a chilly winter day. You can serve it plain, straight off the tray, or bulk it up with crunchy add-ins like broken pretzels, peanuts or cashews.
Buffalo Wing Popcorn Sauce
The recipe calls for Frank's Original Cayenne, which gives you the classic Buffalo flavor and color. We've experimented with other sauces just for fun including Wild Wings and Truff Jalapeño Lime. They do work, but they come with a few caveats. Richer sauces with added oil need slightly less butter to keep the popcorn from feeling greasy. I recommend making this with Frank's Original for your first try before moving on to experiments.
Chat Masala aka Chaat Masala
One variation I do recommend trying right away is adding chaat masala, an Indian seasoning blend with an "interesting", salty-tangy flavor. I didn't love it on the first bite, but it slowly grew on me, and now I want to put it on everything. I seriously didn't think that would happen, but Chaat masala is funny like that. If you use it, sprinkle it on right when the popcorn comes out of the oven, while it's still sticky, so it actually adheres. A little goes a long way.
What Popcorn Works the Best
Honestly, all of them! We've used microwave popcorn and air popped, buttered and plain. The best results come from plain or lightly salted popcorn, but even the butter-flavored microwave popcorn works in a pinch. I made the last batch with this one.
Baking Method and Changes From the Original
This recipe is based on one that appeared in Bon Appétit, but I've made a few changes over time. Adding chat masala is one, but I also use a little less salt and bake it longer than their original 20 minutes. My preference is a slow bake at 300F for about 40 minutes or sometimes up to 50. When it first comes out of the oven, the popcorn will look dark and sticky, but don't worry. As it cools, it crisps up perfectly. Just have a bench scraper, metal spatula or cake lifter ready because it will stick to the pan once cool and you'll have to pry it off. The cooking spray will make that easier.
Pretzels and Nuts
For extra texture, I love adding broken pretzels and peanuts before baking. The contrast makes the whole thing more interesting and even harder to stop eating. This is another thing that's different from the original recipe, as the old one was just straight Buffalo Wing Popcorn. The extras really make this special, and if there are people in the crowd who can't eat popcorn they can eat least snag a Buffalo coated pretzel or two.
Here's how I make it. If you give it a try, leave a message or email and let me know how things go.
Recipe
Buffalo Wing Popcorn
Ingredients
- 8 cups popped microwave popcorn
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ teaspoon cayenne or Indian red chile pepper (use less for less heat)
- ¾ cup sugar
- ¼ cup water
- 3 tablespoons unsalted butter, cut into small chunks
- ¼ cup Frank's Original Red Hot Cayenne
Optional Ingredients
- ¼ teaspoon Chaat Masala or more to taste
- 1 cup broken pretzels
- ⅓ cup peanuts, cashews or any other nut
Instructions
- Preheat the oven to 300 degrees F. Spray a roasting pan with cooking spray. This popcorn is sticky! Also, don't use your best roasting pan. Burnt on candy will come off easily once you soak the pan, but I still recommend using an old pan. A large sheet rimmed pan will also work.
- Spread the popped popcorn in the roasting pan along with additional things like pretzels and nuts (if using).
- Mix the baking soda, salt, and pepper (be sure to use less for less heat/spice) in a small cup and set it next to the stove.
- In a small (around 1 ½ quart) stainless steel saucepan, combine the sugar and water and stir well to combine. Set over medium heat and bring just to a simmer. Reduce heat to a good simmer.
- Set a timer for about 12 minutes and cook without stirring, until the mixture is smooth, clear, and just barely beginning to turn amber. You're not making full caramel here. The longer oven bake will finish the job. Avoid simmering too long or too vigorously, though, as the water can boil off and cause the sugar to crystallize.
- While the sugar mixture is simmering, gently melt the butter in a microwave-safe glass measuring cup or in a another small saucepan. Add the Buffalo sauce to the melted butter and keep nearby.
- After the 12 minute simmer, add the Buffalo mixture to the sugar mixture. Be prepared for it to bubble up a bit. Return to the stove and simmer for 2-3 more minutes. I usually do 2.
- Remove saucepan from heat. Add the baking soda mixture and stir with a heat proof scraper until it all foams up. Pour it over the popcorn and stir to coat as evenly as possible.
- Put the roasting pan in the oven and bake for about 40 minutes, stopping to stir after the first 10 and 20 minutes. if using chat masala, sprinkle with chat masala while sticky. As the popcorn cools it will become very crisp. It may also stick to the roasting pan, so have a metal spatula, bench scraper or cake lifter handy to loosen.
- Note: It's possible to underbake and overbake this mixture even at 300F, so check it when you stir. After the first 30 minutes, take out a couple of pieces of popcorn. Put the rest of it back in the oven and give the popcorn 3 minutes to cool. If it doesn't crisp up then keep the popcorn in the oven for another 20 minutes, checking after
Anna says
It is a lot. I bake for people with really high spice tolerance, and I've been using red chili from India. I'll add a note about that.
Sue K says
This scares me just a little!
It intrigues me too. 1/2 tsp of cayenne seems like a lot!
I’ll let you know if I make it.