Homemade 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.
Servings: 16 servings
Calories: 104kcal
Ingredients
- 1 1/3 cup Frank's RedHot sauce
- 3 tablespoons white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 cup unsalted butter (2 sticks) room temperature
- salt to taste
Instructions
- Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside. 1 cup unsalted butter
- In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika. Allow the mixture to warm through and allow it to start to steam, but don't let it boil. Stir it often. 1 1/3 cup Frank's RedHot sauce, 3 tablespoons white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
- Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat. Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts.
- The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter. Add a dash or two of salt if you'd like, to taste. salt to taste
- Serve the warm sauce over wings, on pulled pork or as a dipping sauce.
Video
Notes
The key technique: Always add butter off the heat. If the butter goes in while the pan is still on a hot burner, it breaks and turns greasy. Pull the pan first, then whisk.
Yield: About 3 cups which is enough to coat 5 pounds of wings with extra for dipping.
Storage: Refrigerate in an airtight container for up to 2 weeks. The butter will firm up in the fridge; reheat in 15-second microwave increments and whisk before using.
Too spicy? Stir in 1 to 2 tablespoons of honey to balance the heat without losing the buffalo flavor.
Dairy-free: Replace butter with an equal amount of vegan butter or refined coconut oil.
The calories shown are based on the recipe serving 16, with 1 serving being 1/16 of the sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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
