This homemade Buttery Buffalo Chicken Wing Sauce is creamy and zingy, and comes together in just 10 minutes! Toss this sauce with your favorite fried chicken wings for the best appetizer ever!
Why you'll love this recipe
There’s nothing better than making your own homemade sauce (who doesn't love a good homemade sauce?!). It’s rich, it's creamy, and it's not too spicy. I’ve honestly never been a huge fan of store-bought buffalo sauce, but this recipe makes me want to put it on everything! This velvety-smooth sauce tastes great on so many foods!
- Chicken wings of course!
- Buffalo cauliflower bites
- Sweet potato fries with buffalo sauce
- Buffalo shrimp
This recipe makes 8 ounces of Buttery Buffalo Sauce. This is enough sauce to cover at least two pounds of chicken wings, with some leftover for dipping!
Buffalo Sauce was born in 1964 at the Anchor Bar in Buffalo, New York. The co-owner of this bar cooked a late-night snack consisting of leftover chicken wings and a hot pepper sauce. These wings were so good that they were added to the menu the next day and they went off without a hitch!
Thus, the buffalo chicken wing was born and is now an All-American favorite, especially when it comes to Super Bowl parties!
Buffalo sauce combines hot sauce and a fat- in this case, butter. The butter compliments the spices and makes this sauce super rich and velvety smooth. Mix these with the rest of the ingredients and you'll be left with a sauce that you will want to make again and again!
Here's what you will need:
- Frank's RedHot Original. This is the key ingredient to making authentic buffalo sauce with the perfect balance of heat and tanginess.
- Butter. Butter is used to provide a smooth, rich flavor and balances out the spiciness of the hot sauce. I use unsalted butter.
- Vinegar. White vinegar helps balance the flavors and adds additional tanginess.
- Worcestershire sauce. Adds depth, complexity, and compliments the other ingredients.
- Cayenne pepper, garlic powder, and salt. These spices create a delicious, well-balanced buffalo sauce that is both spicy and flavorful.
This recipe couldn’t be easier! In a small saucepan, melt the butter over low heat, until the butter slightly bubbles on the sides. Add the remaining ingredients and whisk constantly over low heat until the sauce is hot and steamy. Do not bring this sauce to a boil.
Remove from heat and set aside until ready to serve!
Please note: we are just heating this mixture, we are not trying to cook it.
Separation occurs because it's being overcooked. This recipe only takes a few minutes- there's no need to rush it! The sauce should be a solid orange color without separation.
If the butter starts to separate from the rest of the ingredients, remove it from the heat and whisk until it's emulsified or fully combined. And it's done!
Try it Cold!
This sauce is just as good served cold as it is served hot! In fact, it might even be better! My latest obsession has been chicken strips dipped in cold Buttery Buffalo Sauce mixed with Hidden Valley Ranch dip. I literally can't get enough of it and I don't know if I'll ever eat it hot again!
Tips & tricks
Use a quality hot sauce. The key to making a great buffalo sauce is starting with a high-quality hot sauce. Frank's Redhot Original is a popular choice, but you can use any hot sauce that you like.
Use unsalted butter. When making buffalo sauce, it's important to use unsalted butter so that you can control the salt content of the sauce.
Adjust the heat. Take the reigns and control your perfect level of spice! Add additional powdered cayenne pepper for a spicier sauce. Leave out the cayenne pepper for a less spicy version. Always taste your sauce before adding additional spices. It's easier to add more than it is to take away!
The sauce is separating. If the sauce starts separating (looks spotty and weird) take it off the heat immediately. Let it cool slightly, whisk it again, and it should be fine.
Storing and reheating
Refrigerator: Once the sauce has cooled, store it in an airtight container in the refrigerator for up to five days. Some say this can be stored up to one month- but I promise it won't last that long!
Freezer: Transfer to an airtight container and freeze buffalo sauce for up to three months.
Thaw: Place the container in the refrigerator overnight or place in cold water.
Reheating: Heat on the stove (be careful not to overcook it) or in the microwave, 30 seconds at a time.
More Super Bowl ideas
- Loaded Baked Potato Slices
- Gluten-Free Baked Jalapeno Poppers
- Gluten-Free Baked Zucchini Bites
- Fresh Restaurant Style Salsa
Buttery Buffalo Sauce
- ⅔ cup Frank's RedHot Original
- ½ cup butter unsalted
- 1 tablespoon white vinegar
- ¼ teaspoon Worcestershire*
- ¼ teaspoon cayenne
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- In a small saucepan, melt butter over low heat, until butter starts to slightly bubble on the sides.
- Add remaining ingredients and whisk over low heat until the sauce is hot.
- Remove from heat and set aside until ready to use. This can be served hot or cold!
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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