Easy Buffalo Sauce Recipe

My famous buffalo sauce recipe created to taste just like true wing sauce from Buffalo. My husband is from Buffalo, so I perfected this recipe to be as close to the original as possible and even he loves it!

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A Family Loved Homemade Buffalo Sauce

Buffalo is super close to home for my family, so of course, I had to create my own buffalo sauce recipe.

My husband is actually from Buffalo and has always boasted about how Buffalo has the best buffalo wings compared to where we are now in Rochester.

He loves to head out to Buffalo constantly to places like Duff’s, Bar-Bill Tavern, and the original buffalo wing stop Anchor Bar just to enjoy their wings and I get it. The sauces are amazing there.

So I decided to make my own buffalo sauce to replicate all of the sauces we’ve tried around Buffalo, and when I tell you this recipe was critiqued by a Buffalo expert, I mean it. I’ve finally tweaked it to the point that it’s perfect and tastes just like a true buffalo sauce recipe straight from Buffalo.

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Just a little fun fact. Here in Buffalo and Rochester, everyone eats their buffalo wings with blue cheese and never ranch. I think it tastes so much better anyway!

And, if you love a good homemade sauce, try my honey sriracha sauce, mild buffalo sauce, honey garlic sauce, spicy mayo, and BBQ sauce recipes.

What is Buffalo sauce?

Buffalo sauce is a delicious wing sauce that combines cayenne pepper hot sauce with butter to get that creamy yet spicy kick. It originated at the Anchor Bar restaurant in Buffalo, New York in 1964 by founder Teressa Bellissimo.

Buffalo sauce has become incredibly popular, and I see it in most grocery stores. But, honestly I prefer this homemade from scratch version because it has the perfect balance of flavors and is so easy to make!

Buffalo Sauce Ingredients

• Frank’s red hot sauce — I find this hot sauce resembles the classic Buffalo flavors the closest.
• Butter
• White vinegar
• Worcestershire sauce
• Cayenne pepper — the amount will depend on your spice liking
• Garlic powder
• Salt

How to make Buffalo Sauce

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Combine Frank’s Red Hot sauce, butter, white vinegar, Worcestershire sauce, cayenne pepper, and garlic powder into a small saucepan on medium-low heat. Whisk frequently.

STEP TWO: Allow the mixture to come to a simmer. The butter should be completely melted. This takes about 5 minutes. Taste the sauce and add salt as needed.

STEP THREE: Take off the heat and allow it to cool. The sauce will start to thicken as it cools.

Homemade Buffalo Wing Sauce Recipe Variations

• Amp up the heat by adding more cayenne pepper or a splash of a hotter pepper sauce.
• Use less cayenne and add a spoonful of honey to balance the spice and achieve a milder sauce similar to my honey buffalo sauce.
• Add minced garlic or increase the garlic powder for a deeper layer of flavor.
• Mix in some BBQ sauce and paprika for a sweeter, smoky version.
• Add dried herbs like dill or thyme for an aromatic touch.

Ways to use The Best Buffalo Chicken sauce

My husband loves using this recipe with my air fryer buffalo wings, buffalo chicken wraps, air fryer buffalo chicken tenders, and my buffalo chicken dip recipe.

I’ve also used it when making buffalo chicken thighs, buffalo chicken taquitos, a buffalo chicken sandwich, and even buffalo chicken mac and cheese for dinner.

Honestly, my recipe tastes great tossed or drizzled on all kinds of chicken that I have a whole list of 35 ways to use buffalo sauce with chicken.

Buffalo sauce Recipe FAQs

How to thicken Homemade Buffalo Chicken Sauce

My buffalo sauce gets pretty thick once it’s been in the refrigerator because of the butter content. I usually need to let it sit out a few minutes to loosen up before tossing it with wings.

But when I’m mixing up and using all of the sauce right away, I will mix in 1 tablespoon of cornstarch and 1 tablespoon warm water in a small separate bowl to create a slurry mixture. Then just add it into the sauce while it’s cooking and mix! It will take a few minutes to officially thicken.

How to make buffalo sauce vegetarian

I made this recipe so it’s easily made vegetarian by swapping out normal Worcestershire sauce (it contains anchovies) for a vegan Worcestershire sauce.

I’ve also substituted it with half lemon juice, half soy sauce, and a small pinch of granulated sugar.

I do not recommend changing this recipe into vegan as real butter is a necessary ingredient to keep the creamy texture.

Storing Homemade Buffalo Sauce

Store any leftover sauce in an airtight container in the refrigerator for up to a month. I like to store mine inside a tightly sealed Mason Jar.

Is Buffalo Wing Sauce Keto?

Yes! My buffalo sauce recipe is entirely keto just like the classic version. It actually includes 0 carbs.

Easy Buffalo Sauce Recipe

Samantha Erb

A quick and easy homemade Buffalo sauce that can be made up to one month ahead of time. It's spicy and awesome with chicken wings.

4.49 from 168 votes

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Cook ModePrevent your screen from going dark

Cook Time 5 minutes mins

Total Time 5 minutes mins

Course Sauces & Dips

Cuisine American

Servings 8

Calories 105 kcal

Ingredients

• 2/3 cup Frank’s Red Hot sauce
• ½ cup unsalted butter
• 2 tablespoons white vinegar
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• Salt to taste

Instructions

 

• Combine the Frank’s Red Hot, butter, white vinegar, Worcestershire sauce*, cayenne pepper, and garlic powder to a small sauce pan on medium-low heat.
• Whisk frequently until sauce comes to a simmer and butter is completely melted.
• Taste and add salt as needed.
• Let cool and refrigerate up to a month. Sauce will thicken as it cools.

Video

Notes

* to make vegetarian, substitute Worcestershire sauce out for a vegan Worcestershire or use half lemon juice, half soy sauce, and a small pinch of granulated sugar.

Nutrition

Serving: 1Calories: 105kcalFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 583mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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