We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission. As an Amazon Associate, we earn from qualifying purchases.
This delicious, homemade buffalo sauce is flavored with lots of butter and a few spices to make it way more tasty than any store-bought version. It’s definitely the secret to making your next batch of wings even more addictive!
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
What’s in buffalo sauce?
It consists of cayenne pepper hot sauce, melted butter, and seasonings. Cayenne pepper is often added to make it more spicy, but I left it out to keep it more mild. The other seasonings are freshly minced garlic, salt, vinegar, sugar, onion powder, and Worcestershire.
Where It Comes From
It does in fact come from Buffalo, New York. Teressa Bellissimo created this condiment in 1964, and coated deep-fried chicken wings in it to create the first buffalo wings. Anchor Bar, the place where this condiment was invented, is still open today and serves buffalo wings according to Teressa’s secret recipe.
How This Condiment Got Its Name
It isn’t named after the American bison as one might expect, but instead is named for Buffalo, New York, the city where it was invented.
Buffalo Wing Sauce vs. Hot Sauce
Wing sauce is different, because it is hot sauce mixed with melted butter and seasonings. The butter adds flavor and cuts some of the spiciness, while the seasonings (salt, onion powder, cayenne pepper, Worcestershire, sugar, and vinegar) make it taste even better.
Getting It to Stick to Wings
- Boil it to thicken it, which will make it stick better.
- Let it cool to room temperature, stirring occasionally, until it’s thickened.
- Add a slurry. If it still isn’t thick enough, make a slurry with cornstarch and water, add to the mixture, and boil until thickened.
Is it healthy?
Buffalo sauce isn’t the healthiest condiment out there, so just have it in moderation. Two tablespoons contains 85 calories, 9.3g of fat, and 741 mg of sodium. At least it is super low in carbs! For more nutritional information, scroll to the bottom of the recipe card.
How long does it keep?
I’d recommend eating this homemade version within a couple weeks of making it, since it doesn’t contain preservatives like store bought. You can always freeze it for longer storage.
How to Freeze
Yes, you can freeze this condiment! Simply seal it inside of an airtight container and freeze for up to 6 months. Defrost in the fridge overnight, or at room temperature for a couple of hours. You’ll want to reheat and re-whisk it before using.
How to Make
Gather the ingredients. You’ll need Frank’s Red Hot Original, butter, garlic, salt, Worcestershire, onion powder, sugar, and a little white vinegar.
Place all the ingredients into a small saucepan.
Set over medium heat and whisk constantly until the butter has melted and the mixture is simmering.
Pour into a bowl and let it cool to room temperature, whisking occasionally as it cools. This will re-incorporate any butter that separates, ensuring a beautifully smooth and thick texture as it cools.
Dip some chicken wings into your homemade buffalo sauce, serve with celery sticks and blue cheese dressing, and you’re all set!
Looking to add more heat or change up the flavor? Here are some tasty ways to do that.
- Spicy Version. Add crushed red pepper flakes, pureed chipotle peppers, cayenne pepper, or sriracha. You can also add less butter or more vinegar to increase the spiciness.
- Garlic Version. My recipe already contains a little garlic, but feel free to increase it. You can also try caramelized garlic for a different flavor.
- BBQ Version. Stir in 2 tablespoons of a vinegar-based BBQ sauce before bringing the mixture to a simmer. You can also add a splash of liquid smoke for another BBQ element.
- Jalapeño Version. Add 1 tablespoon of minced fresh jalalpeño. Remove the seeds and membranes of the pepper for a smoother texture.
- Asian Version. Add a dash of teriyaki or soy sauce.
- Use Frank’s Red Hot Original. It’s a vinegar based cayenne pepper sauce and has the right amount of heat.
- Want to up the heat? Decrease the butter by 2 tablespoons, add an extra teaspoon of vinegar, and add cayenne pepper to taste.
- Change up the flavor by adding extra garlic, BBQ sauce, minced jalapeños, liquid smoke, or teriyaki.
- Simmer for 30 seconds or so to help it thicken.
- Whisk occasionally as it cools to help incorporate the butter and give it a smoother texture.
- Let it cool and thicken before using. This will help it stick to the wings better.
- Frank’s Red Hot Original: this is the preferred condiment that adds heat to this recipe.
- Small Saucepan: this heavy-bottomed saucepan is the perfect size for this recipe.
- Stainless Steel Whisks: these sturdy, rust-resistant whisks will help your condiments get velvety smooth.
- Measuring Spoons: these stainless steel spoons have nice long handles and are easy to clean.
Other Delicious Game Day Eats
The pleasure of a 5-star review for this recipe would be greatly appreciated.Print
Make the best homemade buffalo sauce with this easy recipe. This wing sauce is made from scratch with Frank’s Red Hot, melted butter, garlic, and spices. It will definitely take your wings to the next level!
- 2/3 cup cayenne pepper hot sauce (160 ml)
- 1/2 cup salted butter (115g)
- 2 teaspoons minced garlic
- 2 teaspoons distilled white vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper, optional
- Place all the ingredients in a small saucepan and set over medium heat. Stir constantly until the butter has melted.
- Bring the mixture to a simmer, then remove from the heat and pour into a bowl to cool. Some fat may separate as it simmers, but this will re-incorporate as it cools.
- Let it to room temperature before using, about 30 minutes. Whisk occasionally as it cools to mix in any separated butter. The sauce will noticeably thicken and become smooth.
- Coat deep fried or baked wings in the sauce, and serve any extra on the side. Be sure to have some blue cheese salad dressing and celery sticks ready to enjoy alongside the wings.
- To store leftovers, seal it inside of a mason jar and store in the fridge for up to 1 week. It will harden when refrigerated, so you’ll need to microwave it for about 30 seconds and stir well before using to give it a pourable consistency.
- Use a vinegar-based cayenne pepper hot sauce, like Frank’s Red Hot.
- Add more heat by decreasing the butter by 2 tablespoons, adding an extra teaspoon of vinegar, and adding cayenne pepper to taste.
- Thicken it by simmering for about 30 seconds.
- Whisk occasionally as it cools to give it a smoother texture.
- Let the sauce cool and thicken before using; this will help it stick to wings.
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Keywords: mild buffalo wing sauce, homemade buffalo sauce