Homemade Buffalo Sauce Recipe
This authentic homemade Buffalo sauce recipe is easy to make with hot sauce, butter, Worcestershire sauce, vinegar and more – 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. Then…
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. Let’s talk about Buffalo sauce, shall we?
Why Do They Call it “Buffalo” Sauce?
Buffalo sauce has nothing to do with buffaloes. The sauce was actually named for Buffalo, New York, where the sauce was invented, at the famous Anchor Bar.
Better Than Store Bought
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, 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.
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 butter addition. Richer, too.
Some use oil instead of butter. This is why this homemade Buffalo sauce recipe is so much better.
Whisk in that butter, my friends! And other ingredients, of course. For the flavor.
YES!
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.
Buffalo Sauce 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 Tabasco sauce
- 1 teaspoon paprika I use Hungarian paprika – smoked is great, too
- ½ teaspoon garlic powder or more to taste
- Salt and pepper to taste
- OPTIONAL: Pinch of ghost pepper flakes for XTRA HOT! Or try Cayenne pepper for a nice level heat. I love hot peppers. Obvi.
Of course you CAN make your own homemade Buffalo sauce with only 4 ingredients, as many recipes like to push – butter, hot sauce, vinegar, Worcestershire – and it’s pretty good in a pinch, but the extra ingredients here make a big different in the overall flavor.
Heck, you could really make a 2-ingredient sauce – hot sauce and butter – if you wanted. I go with the extra ingredients.
Highly recommended!
How To Make Buffalo Sauce – The Recipe Method
First, melt the butter in a small pot over low to medium 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 in an airtight container in the fridge or use it right away.
That’s it!
Ways to Use Homemade Buffalo Sauce
- Wings, wings, wings! Check out my classic Buffalo Wings Recipe here, or my collection of chicken wings recipes.
- Drizzle it over your 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
- Add some zing to your soups and stews
- Use it as a marinade for grilled chicken or grilled pork
- Top off your nachos and tacos for extra zing!
- Add some to any stuffed pepper mix before baking for a flavor boost
- Swirl some into your 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, Fingerling Potatoes, Jalapeno Popper Twice Baked Potatoes, 0r Mike’s Late Night Nachos
Recipe Notes
For the Louisiana style hot sauce, Franks red hot sauce 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.
Or hey, make your own. See my post: Homemade Louisiana Hot Sauce Recipe.
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 way to use Buffalo Sauce? There are so many! Is it Buffalo wings? Let me know how it turns out for you! – Mike H.
Check Out Some of My Popular “Buffalo” Recipes
- Buffalo Grilled Shrimp
- Buffalo Chicken Dip
- Buffalo-Blue Cheese Chicken Sliders
- Creamy Buffalo Mac and Cheese
- Buffalo Chicken Meatballs
- Buffalo Chicken Wings
- Buffalo Cauliflower
- Buffalo Chicken
- Buffalo Chicken Pasta
They’re also PERFECT on this Crispy Baked Chicken Wings recipe.
Try Some of These Other Wing 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 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.
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
NOTE: This recipe was updated on 1/31/20 to include new information and video. It was originally published on 3/19/18.
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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).
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!
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
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.
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!
Excellent! Glad to hear it. Thanks, Pete! Super happy you enjoyed it.
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!
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!
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.
Sounds like a good version. Oil instead of butter.
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!
Awesome, Steve! I’m super happy you enjoyed it. Thanks for the comments!!
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?
Mike, you can give it a shake to re-integrate, or heat it up a bit again and give it a quick stir/whisk.
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).
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!