Buffalo Sauce Recipe
The best homemade buffalo sauce recipe. Made just as you like it with the right amount of spice. Perfect for buffalo wings, pulled pork, burgers and chicken fingers.
Homemade Buffalo Sauce Recipe
Over the past week I’ve been whipping up my husband’s love language. All things buffalo.
Matt pours buffalo sauce over everything. Pulled pork. Wings. Burgers. Potatoes. Popcorn. Salad. You name name the food and he’s probably put his favorite sauce on it.
He’s perfectly content with his store-bought sauce but I wanted to see what he thought of a homemade sauce. His reaction after these buffalo wings? He was in love. With the sauce itself and me for making the sauce. The homemade buffalo sauce allowed him to control the amount of spice for what he was feeling at the moment. And the rich buttery flavor? Delicious.
Where Does Buffalo Sauce Get Its Name?
Rumor has it that buffalo wings were first served in a restaurant in Buffalo, NY, created by the owner. Pretty amazing that her special sauce became something that millions love so much!
What is Buffalo Sauce Made Of?
Traditional sauce is made of cayenne pepper sauce (we used Frank’s RedHot), butter (to cool down the hot sauce a little), vinegar, Worcestershire sauce and spice. My favorite ingredient? Butter. 🙂
How to Make Buffalo Sauce
This spicy sauce is really easy to make. You’ll simple add the ingredients to a saucepan and allow the butter to melt over medium heat. When the sauce starts to simmer, remove the pan from the stovetop and allow it to cool. In less than 15 minutes you’ll be ready to dip, dip, dip!
Storing Homemade Wing Sauce
This recipe makes enough to cover 5 pounds of wings with several layers of sauce and then still have sauce leftover for dipping. Be sure to cover and refrigerate any leftovers. If the sauce separates and becomes “chunky”, it’s just from the butter hardening. All it takes is a minute in the microwave to soften that butter and make a smooth sauce again.
What Goes with Buffalo Sauce?
Buffalo sauce goes on appetizer recipes and even dinner recipes!
- Buffalo Wings (of course!)
- Chicken Fingers (this is a gluten free recipe and is great for paleo diets!)
- Homemade Chicken Nuggets
- Smashed Potatoes
- Buffalo Chicken Pinwheels
Buffalo Sauce Recipe
The best homemade sauce recipe. Made just as you like it with the right amount of spice. Perfect for buffalo wings, pulled pork, burgers and chicken fingers.
Servings 16 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 1 1/3 cup Frank's red hot sauce
- 1 cup unsalted butter (2 sticks)
- 3 tablespoons white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt to taste
Instructions
- In a saucepan over medium heat, combine the hot sauce, butter, vinegar, Worcestershire sauce, pepper, garlic powder and paprika.
- Whisk often as the butter melts and allow the mixture to come to a simmer.
- Once the sauce comes to a simmer, remove the pan from the heat.
- Allow the sauce to cool slightly. Add a dash or two of salt, to taste.
- The sauce will thicken as it cools. Whisk the sauce before serving over wings, on pulled pork or as a dipping sauce.
- Refrigerate any leftovers. As you refrigerate the mixture, some of the butter may separate and harden. Simply reheat the mixture on the stovetop or microwave to make the sauce smooth again.
- This mixture makes enough to cover 5 pounds of wings and have extra for dipping. Yields about 3 cups of sauce.
Video
Nutrition
Calories: 104kcal | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 532mg | Potassium: 32mg | Vitamin A: 415IU | Vitamin C: 14.9mg | Calcium: 5mg | Iron: 0.1mg
Recipe slightly adapted from Allrecipes.com
Have used Franks Hot Sauce before and its too spicy for our family – is there any way to calm the heat a little but still get the wonderful taste.
The butter definitely calms the heat. Maybe leave out the cayenne pepper also?
This was absolutely wonderful! I’ve never made buffalo sauce before (nor have I ever bought any), and I’m so glad this was the recipe I tried. Perfect! Any ideas on how long it will keep in the fridge?
I’ve always found recipies that use a (bought?) sauce to make another sauce frustrating. While there is nothing wrong with it, it would be nice (for a change) for a recipe to make a sauce, be that. Now I need to go make a cayenne pepper sauce.
Not a fan. It never thickened. It would separate as soon as I stopped stirring. Did not work as a dipping sauce at all. Tastes like hot sauce and butter mixed together, no real flavor.
This sauce was AMAZING! That was per a buffalo winger, I fed this to. They said it was the best wings they had ever eaten and asked for them again. I do think the sauce is better refrigerated a few days after making, then reheated and used. It gives the sauce time for all those wonderful flavors to work together and become one. I used it directly after making and reheated. My opinion is only important to me; see what you think.