This homemade Buffalo sauce recipe is spicy, tangy, and easy to make, so much better than store bought, perfect for wings, chicken, dips, pizza, and more!
Homemade Buffalo Sauce Recipe
I already know you LOVE Buffalo sauce. I mean, you’re hanging around Chili Pepper Madness, so that’s a good indication that you love spicy food.
It's also a good indication that Buffalo sauce is something you’ve been enjoying much of your life.
For some people, Buffalo sauce is one of the gateway foods. One day you’re a regular eater, then you try a good Buffalo sauce, usually on a chicken wing or a chicken tender. Then...
BOOM! Instant chilihead.
I get Buffalo sauce on my wings all the time when I’m at a restaurant. At home, I like to make it myself. Why? I like mine better. Homemade Buffalo Sauce is the best.
Why is it Called "Buffalo" Sauce?
Buffalo sauce has nothing to do with buffaloes. Buffalo sauce was actually named for Buffalo, New York, where the sauce was invented, at the famous Anchor Bar.
I was lucky enough to visit the original Anchor Bar in Buffalo, NY, and this is the real deal sauce, so much like the original Buffalo sauce, so much better than store bought.
What is Buffalo Sauce?
Buffalo sauce is basically a mixture of hot sauce with melted butter. You can (and should) add other ingredients, but that is the core combination. The very definition of a Buffalo sauce.
When you combine a simple hot sauce with a bit of melted butter, swirl them together and you have yourself a basic Buffalo sauce.
What’s the difference between Buffalo Sauce and Hot Sauce?
Some people confuse hot sauce with Buffalo sauce. You can use them interchangeably, based on your own flavor preferences. However, they are different because of the butter. Buffalo sauce tends to be thicker and smoother than hot sauce. It's more silky in texture from the addition of butter. Richer, too.
Most people consider it a buffalo wing sauce only, though you can use it to spice up many different foods. Try buffalo chicken dip. Such a great recipe.
Let's talk about how to make Buffalo sauce at home, shall we?
Buffalo Sauce Ingredients
- Butter. I use unsalted butter.
- Louisiana Style Hot Sauce. Frank's hot sauce is very popular, though I enjoy using Valentina HOT, as it makes a nice thick buffalo sauce.
- Vinegar. Use apple cider vinegar or white vinegar.
- Worcestershire Sauce. For a nice flavor pop.
- Paprika. I love Hungarian hot paprika, though smoked is great, too.
- Garlic Powder, Salt and Black Pepper.
- Optional Addition. Pinch of ghost pepper flakes for XTRA HOT! Or try Cayenne pepper for a nice level heat. I also like to add Tabasco sauce for a bit of a tangy finish.
Of course you CAN make your own sauce with only 2 ingredients, as many recipes like to push - butter and hot sauce, with vinegar and Worcestershire optional additions - and it's good in a pinch, but the extra ingredients here make a big difference in the overall flavor.
Highly recommended!
How To Make Buffalo Sauce - The Recipe Method
First, melt the butter in a small pot over low to medium heat.
Next, add the hot sauce - a good Louisiana style hot sauce - along with vinegar, Worcestershire sauce, cayenne or ghost chili flakes (if using), paprika, garlic and salt and pepper, until the sauce is nice and smooth.
Finally, cool slightly, then store in an airtight container in the fridge or use it right away.
Boom! Done! Your homemade buffalo sauce is ready to enjoy. How are you going to enjoy yours? This is the best buffalo sauce you'll ever try, hands down.
Ways to Use Homemade Buffalo Sauce
- Wings, wings, wings! Check out my classic Buffalo Chicken Wings Recipe, or these awesome fried chicken wings.
- Drizzle it over your pizza to make Buffalo Chicken Pizza
- Swirl it with a mixture of cream cheese and ranch dressing for a super simple spicy dip
- Mix it into ground meat to flavor anything from meatballs to homemade hamburger patties
- Combine it with some tomato sauce for a spicy Buffalo Chicken Pasta
- Use it as a marinade for grilled chicken or grilled pork
- Top off your nachos and tacos for extra zing!
- Swirl some into your spicy bloody mary for one of the best you've ever had
- As a Dip for Chicken Taquitos or The Ultimate Texas Nachos
- Drizzle over Bacon Wrapped Jalapeno Poppers, or Mike’s Late Night Nachos.
Recipe Notes & Tips
The Hot Sauce. For the Louisiana style hot sauce, Frank's RedHot Sauce is traditionally used, though I also like to use Valentina Hot Sauce.
Or, make your own. See my post: Homemade Louisiana Hot Sauce Recipe.
Buffalo Sauce with No Butter. You can make this recipe without butter, but it won't be as thick. Simply whisk all of the ingredients together, then simmer to warm them.
Storage Information
Store your Buffalo sauce in a sealed container in the refrigerator for a month or longer. Simple reheat it to enjoy again.
You can also freeze Buffalo sauce in vacuum sealed containers, where it will last for 6 months.
What’s your favorite way to use Buffalo Sauce? There are so many! Let me know how it turns out for you! – Mike H.
Check Out Some of My Popular "Buffalo" Recipes
- Boneless Buffalo Wings
- Crockpot Buffalo Chicken Dip
- Buffalo-Blue Cheese Chicken Sliders
- Creamy Buffalo Mac and Cheese
- Buffalo Chicken Meatballs
- Buffalo Cauliflower
- Buffalo Chicken
- Buffalo Chicken Sandwich
They're also PERFECT on this Crispy Baked Chicken Wings recipe.
Try Some of These Other Sauce Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Buffalo Sauce Recipe
Ingredients
- 1 stick butter 1/2 cup, or 8 tablespoons
- ½ cup Louisiana style hot sauce Franks is very popular, though I use Valentina HOT
- 2 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika I use Hungarian paprika – smoked is great, too
- ½ teaspoon granulated garlic or more to taste
- Salt and pepper to taste
- OPTIONAL: Pinch of ghost pepper flakes for XTRA HOT! Or try Cayenne Flakes for nice hot. Add a bit of Tabasco sauce for extra tang.
Instructions
- Melt the butter in a small pot over low heat. Add the remaining ingredients and whisk them together until nice and smooth.
- Cool, then transfer to an airtight container and refrigerate.
- Use as needed!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/14/23 to include new information and video. It was originally published on 3/19/18.
Sherry S says
I’m making this for game day Saturday. I can’t wait to try it.
Mike Hultquist says
Enjoy, Sherry! I hope your team wins! =)
Kelly Preslicka says
Used recipe for reference (didn't measure anything) and used homemade fermented hot sauce as the base (your recipe referenced for this as well) and it tastes pretty delicious so far... way hotter than if made with Frank's though.
Susan Longley says
I'm wanting to use your recipe but my hot sauce, not a store bought like Frank's. Are there any adjustments I would need to make?
Mike Hultquist says
Susan, you can definitely use your own hot sauce. No real adjustments, but the thickness can vary based on how thick your hot sauce is. Let me know how it turns out!
Joe Grumblis says
Best wing sauce I've made. I added fresh garlic onto of the granulated and used scotch bonnet pepper flakes. Absolutely delicious and will be my go to going forward!
Mike H. says
Thank you Joe - enjoy!
A.J. says
Wonderful recipes here at Chilly pepper madness. This one is no different EXCELLENT! I added two dashes of liquid smoke for good measure…the big test was Mikes seafood boil recipes, being from New Orleans these stood up to real flavor taste.
Mike Hultquist says
Awesome, A.J.! Glad you enjoyed it! I appreciate the comments!
Lee says
This sauce was so easy to make and everything came together nicely. It was pretty close to Gabriel's Gate in Buffalo NY mild wings which is what I was trying to create. I went there over the weekend and absolutely fell in love with Buffalo Wings.
I've had them for many, many years but never quite like the sauce until I had Gabriel's and then made this recipe.
I noticed that when the chicken is cooked, sauce is added that if you let that marinate for a few minutes in low heat, it gets even better!
Thanks for providing the steps and showing how easy it is!
Mike Hultquist says
Awesome, Lee! Glad you found what you needed! I appreciate it! I love the marinating tip. Nice.
Dave Kirk says
Made this recently - outstanding!! But with a stick of butter in it, how could it taste bad!! LOL! I used Valentina Extra Hot sauce and I would describe the overall heat level as medium. I plan to use this with Buffalo Cauliflower recipe.
Mike Hultquist says
Glad you enjoyed it, Dave! Yes, some people have higher tolerance than others. You can add in a bit of ghost pepper powder or hot sauce (or hotter!) to really up the heat factor.
Halima says
OOOhhh Im so going to try this for the Buffalo Cauli recipe you have here.Can you make this veggie without the Worcestershire sauce? What would I replace it with though.
Schlurping as always !!!
Halima from South Africa
Mike Hultquist says
Enjoy, Halima. Yes, you can make this without it, or use coconut aminos. I have a page you can review here for Worcestershire substitutes: https://www.chilipeppermadness.com/ingredients/worcestershire-sauce-substitutes/
Halima says
Thank you so much. Ill give the substitutes bash. Can not wait thank you
H
Paul says
Hi Halima,
Try Henderson’s Yorkshire Relish. It’s almost Identical in flavour to Worcestershire sauce but doesn’t contain anchovy. It’s available on Amazon.
I’m from Yorkshire and love Worcestershire sauce but had never heard of Henderson’s till some vegetarian friends introduced me to it.
Hope that helps
Paul
Cheryl says
My husband makes his own sauce, apparently it is called Buffalo sauce. 🙂 I will let him know later. I plan on making this to store, by canning it in 4 oz jars. That way we have it on hand. This is the only sauce he likes... only on wings, otherwise he is not a fan of any other hot things. Thanks for all your knowledge, helps me tremendously.
Mike Hultquist says
Glad to be helpful, Cheryl! Thanks for sharing this!
Nathan says
Some questions about canning the buffalo sauce.
I assume you use the water bath method? Do you check the ph level before you can it? And finally, how long do I need to process 8 oz or quart jars?
Maddie says
Hi Mike,
Thursday night is Buffalo Wing night at our home. I've been using your recipe for a year or so (ever since I subscribed) and it is THE only buffalo sauce recipe that we use now. Family and friends love it as well. We honestly love all of your recipes and my husband is very familiar with me saying 'this is another recipe of Mike's'...to which he replies 'then it's gonna be another good one'.
Kind Regards,
Maddie
Mike Hultquist says
This is one of the best comments I've received on this blog, Maddie. So very kind of you. I'm incredibly happy that you enjoy my recipes. I appreciate it.
Berni says
Hi Mike,
Being from Buffalo NY your description is perfect. I have had many, many Buffalo chicken wings and Anchor Bar was always the winner. We make our wings the same way with a touch of this and a touch of that. You pretty much have the ingredients. I also make homemade chicken wing soup and in the winter it went like crazy! I made it for staff at school and for my son in laws work. It's so good! I will have to try the ghost pepper in it. Delicious recipe
Mike Hultquist says
Thanks so much, Berni! I appreciate it! I need to get my Chicken Wing Soup on here as well!
Bob says
Hi Mike,
How do you stop your sauce from separating once cooled?
Regards,
Bob
Mike Hultquist says
Bob, you can usually just shake or stir it back up to recombine. Reheat if needed and whisk with some gusto. Mine doesn't separate. Interesting.
Beverley Francis says
I just LOVE all of your recipes. Such a wide range.
Thank you so much for sharing.
Mike Hultquist says
Thanks, Beverley! I appreciate the kind words!
Ned Heltzer says
Hi Mike, after I make the sauce, which is spectacular, like to add some creamy blue cheese. The combination gives this sauce some extra special pop.
Mike Hultquist says
Very nice! I love it! Thanks for sharing, Ned.
Jeff H. says
This sauce is awesome. It made just the right amount for 3# of wings.
Mike Hultquist says
Great! Thanks, Jeff! I appreciate it.
Carol says
I LOVE all of your recipes I’ve tried for fermented hot sauce. They are perfect and easily adaptable. Do you have a recipe for making a scratch knock off Franks or Valentina? (I’m surprised you use a commercial Louisiana style hot sauce in this recipe with your mad hot sauce making skills!) ✌
Michael Hultquist - Chili Pepper Madness says
Carol, use my Homemade Louisiana Style Hot Sauce as a base for making something like Franks or Valentina, but make it thicker. See: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/. While I do make Buffalo Sauce from all sorts of other homemade hot sauces, I wouldn't shy away from using other commercial brands as a base. It's not only quick and easy, but there are some good ones out there. Find your favorites! Hot Sauce - I love it all.
Christine says
Made this for the first time today! My son loves to order either the sandwich or dip at one of our restaurants, so I just had to see if we could make it at home. It's a winner! The only thing I didn't have on hand was the Tabasco sauce, so we used Louisiana hot sauce. My son is going to stock up on the ingredients so we have them on hand. I have heard of adding the blue cheese crumbles previously, so I think we'll try that as a side option. Next week I'll make the Buffalo Chicken Dip! Thanks! Love your emails.
Michael Hultquist - Chili Pepper Madness says
Awesome, Christine! I love it! Glad he enjoyed it.
greg says
Your recipe is great. I love adding smoked paprika when making my Buffalo sauce but I do without the garlic powder and Worcestershire. I use habaneros and one reaper pepper when I make my hot sauce so my Buffalo sauce is hot. However, the butter definitely dilutes the heat. I found that if you add just a smaller amount of butter and add the softened butter while tossing the wings in a bowl with the hot sauce, the sauce becomes creamy and sticks to the wings much better. The other ingredients others use are fine but I usually have garlic, Worcestershire and paprika in my hot sauce already. Garlic oil is another great addition if you love your wings extra garlicky as I do.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, Greg. I LOVE garlic in mine, but absolutely, optional. Nice touch with the hotter peppers. Definitely up my alley.
Jerry Palmer says
This sauce rocks! The perfect balance of heat / buttery / tangy. Next time I make it I'll add in some of my fried cayenne pepper to crank up the heat a touch.
Michael Hultquist - Chili Pepper Madness says
Yes! Glad you enjoyed it, Jerry!!
Jeremie says
I didn't know this sauce before discovering it here, and now I've made it many times for several of your recipes: it's gorgeous! Already a classic for me! thanks Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! It's a great one. VERY popular in the U.S. There are buffalo wing restaurants all over America. Glad you enjoyed it!
Christian Durys says
One thing I never see in a recipe is celery seed, in my world it is a must for wing sauce (just called wing sauce in Buffalo, seems redundant to put buffalo in front of it).
Michael Hultquist - Chili Pepper Madness says
Christian, this recipe is VERY easy to customize, so if you'd like to add celery seed, feel free to add some in. I'm not sure if celery seed was in the original recipe, or if it is a common ingredient in others, but great to make it your way. Enjoy!
Andrew says
Looking at giving this recipe a go! want to make my own hot sauce as a base as well! How’s long should the sauce last roughly?
Cheers Andrew
Michael Hultquist - Chili Pepper Madness says
Thanks, Andrew. It will last quite a while, considering the ingredients. Hot sauces can last years in the fridge, but with the butter added, it cuts the time down. I personally would use this within a few weeks, mostly for freshness. If it starts to smell bad or shows signs of growth after a long time, toss it.
Pete says
I live abroad and it's challenging to find Louisiana hot sauce. I made my own using Thai Bird's Eye chiles to give it a kick. Combined with this recipe made one of the best buffalo sauces I've ever had. Thank you!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it. Thanks, Pete! Super happy you enjoyed it.
Hollis Ramsey says
I didn’t know about your Buffalo Sauce till I caught this video out of the corner of my eye (a whole stick of butter melting in a saucepan, and I’m SO there). Everything else you added in addition to the Franks was a welcome surprise! i don’t care for Franks; IMO it’s not hot at all. If I can find the Valentina, I’ll use it. Smoked paprika, Tabasco Scorpion Sauce, and apple cider vinegar all make me very happy. Ghost pepper powder sounds tantalizing!
Michael Hultquist - Chili Pepper Madness says
Oh yeah! Great ways to spice this one up for sure! I definitely prefer Valentina for this recipe, though certainly works with other hot sauces. Thanks, Hollis!
Bill Wienhoff says
I started with Franks and butter years ago. But a friend gave me a recipe that uses no butter and is far tastier. I don't really measure the ingredients, but you begin with about a tablespoon of oil (I use olive-I suppose you could use butter but only around a tablespoon), about a cup of Franks or your preferred cayenne pepper sauce, then add paprika, worchestershire sauce, ground mustard, ground ginger, garlic powder, onion powder, soy sauce, black pepper, and if desired ground peppers of your choice for extra heat. Heat on medium until the sauce becomes a darker red, about five minutes. Sometimes I'll add some cornstarch before heating to thicken it up a bit but you can also cook it down to thicken it.
Michael Hultquist - Chili Pepper Madness says
Sounds like a good version. Oil instead of butter.
Steve Cofield says
I wanted to thank you Mike for the fantastic Buffalo Sauce Recipe. It was the best I’ve ever had and I kicked it up a notch with Red Savina flakes, WOW!
Michael Hultquist - Chili Pepper Madness says
Awesome, Steve! I'm super happy you enjoyed it. Thanks for the comments!!
Mike Dory says
The sauce mixes up and looks like picture; tastes great, but as soon as I put in sealed bowl and put in refrigerator......it separated out....normal?
Michael Hultquist - Chili Pepper Madness says
Mike, you can give it a shake to re-integrate, or heat it up a bit again and give it a quick stir/whisk.
David says
The French have been mounting their sauces with extra butter for more than 4 centuries. An important trick is to bring your sauce to a boil and then off heat, then add your room temperature butter in small portions with vigorous whisking. The salty vinegar will help emulsify the butter as it melts to make a buffalo sauce with a rich and clingy texture. A sauce beurre blanc (vinegar, muscadet and shallots plus lotsa fresh butter, what no chili powder?) will always separate upon standing, so freshly prepared is always best.
Any sauce with added butter must be held above room temperature as it will separate into butter particles as it cools. To reheat, immerse in very hot water and then shake after tightening the cap. Or microwave briefly with cap loose and be sure to tighten that cap well before a hard shake.
Commercial wing sauce use vegetable oils and modified food starch to avoid sauce separation while it sits in a hot or very cold warehouse for months. Many bars buy their wing sauce to save time and cost of butter.
Two not so secret add-ins for Buffalo Wing Sauce from various Buffalo wing joints are finely chopped onions and finely grated Parm cheese (maybe even that green can Kraft grated stuff).
TravisO says
These days I like to make my Buffalo sauce more exciting by garlic powder before I heat it up (to melt the butter) and afterwords adding blue cheese crumbles and a blue cheese dip (50% of volume of the butter & hot sauce).
Michael Hultquist - Chili Pepper Madness says
Sounds like a great variation for sure! Nice!