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.
- Pizza. Drizzle it over your pizza to make Buffalo Chicken Pizza.
- Dips or Dippers. Swirl it with a mixture of cream cheese and ranch dressing for a super simple spicy dip. As a Dip for Chicken Taquitos or The Ultimate Texas Nachos.
- Meatballs or Sliders. Mix it into ground meat to flavor anything from meatballs to homemade hamburger patties or shredded chicken for Buffalo Chicken Sliders.
- Spicy Pasta. Combine it with some tomato sauce for a spicy Buffalo Chicken Pasta.
- Marinade. Use it as a marinade for grilled chicken or grilled pork.
- Spicy Bloody Mary! Swirl some into your spicy bloody mary for one of the best you've ever had
- Drizzle it. 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.
Paul says
Mike & Patty,
I’ve literally just made this sauce, or a version of it. I went to the Supermarket in town earlier in the hope that I could get a Louisiana hot sauce. I found Franks…and his little brother-Franks wings. Like a fool I chose the latter only realising when I got back home that it was exactly the thing that I wanted to make a better version of.
Substituted almost half a cup with Cholula original and topped up with about 3 tbsps Sun Valley Habanero sauce.
Lovely…but all that butter. Naughty!
How it compares to using Frank’s, I’ll let you know next time.
Paul:-)
Mike Hultquist says
Hey, Paul. Yes, Franks does sell a "Buffalo Sauce" already made, which is tasty!
Billy says
love you work Mike. this sauce is great. For extra fun I add finely chopped pickled jalapeño.
Mike H. says
Love it, Billy. Enjoy!
Crist M Holveck says
Mike,
Your website is first rate, and suprised it's no cost considering how much work you've put into it! Selecting print options was awesome, and the breadth of recipes on this one topic is frankly ... well, it gave me pause. I'm a fan.
Thank you,
C
Mike H. says
I am glad to hear that you are enjoying it, Crist. Keep it spicy! =)
MIKE DOUGLAS says
Hey Mike! Tell me about adding honey to this. The Wife has expressed a desire for honey...
Mike Hultquist says
Hey, Mike! Go for it. Just swirl in 1 tablespoon of honey (or to preference) with the other ingredients and whisk it up. You can simmer a bit if you'd like. Let me know how it turns out for you. Enjoy!
Byram says
Hi Mike, Can you tell me how many ounces or milliliters this makes. Serves 8 does not make sense for a hot sauce.
Mike H. says
Hi Byram, you are looking at roughly 12 fl oz.
Max says
Hey,
Thank you for the recepie!
We don't have such hot sauce in eastern europe (franks or valentina) so I used sriracha + tabasco instead + all other ingridients from this guide and it was perfect!
Thanks!
Max from Estonia
Mike H. says
Glad you've enjoyed it, Max. Thanks!
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