Homemade Buffalo Sauce
Make your own authentic Buffalo sauce at home with this recipe which uses hot sauce, butter, Worcestershire sauce, vinegar and more, and it’s so much better than anything you can grab from the store.
I already know you guys LOVE Buffalo sauce. I mean, you’re hanging around Chili Pepper Madness, so that’s a good indication that you’re a chilihead of SOME degree, and that’s 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.
BOOM!
Instant chilihead. I’m telling you, it’s how it goes. It isn’t a ridiculous scenario. 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.
Sure, you can purchase Buffalo sauce from the store, pre-made, but this is fresher and tastier and DANG if it isn’t CRAZY good. I was lucky enough to visit the original Anchor Bar in New York, where Buffalo Sauce originated – it’s in Buffalo New York – and this is the real deal sauce.
Of course I personally like to REALLY spice mine up with ghost powder, but you really don’t have to. That’s a bit crazy, and I don’t always use it, but sometimes I want REALLY SPICY. Sometimes I just want it awesome like it is on its own, as you will see below. Ghost pepper flakes = optional.
I’m serious! Only if you like it REALLY spicy.
So the question is…
How Do You Make Homemade Buffalo Sauce?
First, melt the butter in a small pot over low heat.
Next, whisk in a good Louisiana style hot sauce along with vinegar, Worcestershire sauce, Tabasco, paprika, garlic and salt and pepper, until the sauce is nice and smooth.
Finally, cool slightly, then store it in the fridge or use it right away.
That’s it! For the Louisiana style hot sauce, Franks is traditionally used, though I personally prefer Valentina Hot Sauce. It’s much cheaper for one, but I enjoy the flavor for certain sauce starters, like this one. It’s just perfect for this.
You’re typical Buffalo sauce is made up of hot sauce, butter and maybe a bit of vinegar for tang. This version ROCKS. Give it a try.
What’s your favorite food for using Buffalo Sauce? There are so many! Let me know how it turns out for you! – Mike H.
- 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 Tabasco 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.
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Melt the butter in a small pot over low heat. Add the remaining ingredients and whisk them together until nice and smooth.
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Cool, then transfer to an airtight container and refrigerate.
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Use as needed!
Makes a bit more than a cup.
Heat Level: Medium. It's quite tangy.
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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).
Sounds like a great variation for sure! Nice!