This homemade Buttery Buffalo Chicken Wing Sauce is creamy and zingy, and comes together in just 10 minutes!
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The Best Buffalo Sauce 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
- Chicken nuggets (specifically the dino-shaped nuggies)
- Buffalo tacos
- Buffalo chicken pizza
- Biscuits and gravy (trust me, it’s finger-lickin’ good!)
- The possibilities are endless!
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!
Where Did Buffalo Sauce come from?
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!
What is Buffalo Sauce Made of?
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
- Worcestershire sauce
- Cayenne pepper
- Garlic powder
Frank’s RedHot Original
Frank’s RedHot is a cayenne pepper sauce- and one of our favs! Please don’t substitute this for any other kind of pepper sauce (I mean, why would you want to?). We can’t guarantee the end results otherwise! The Original Buffalo Sauce is said to have been made with Frank’s, it’s even on the label!
About the Cayenne Pepper
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!
How to Make Wing Sauce
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!
Why is My Buffalo Sauce Separating?
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!
How to Store Buttery Buffalo Sauce
Refrigerator: Once the sauce has cooled, store 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.
Buttery Buffalo Sauce
- small saucepan
- 2/3 cup Frank's RedHot Original
- 1/2 cup butter
- 1 tbsp white vinegar
- 1/4 tsp Worcestershire
- 1/4 tsp cayenne
- 1/8 tsp garlic powder
- 1/8 tsp 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!
* Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
Adapted from AllRecipes, Buffalo Chicken Wing Sauce
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