This homemade Buffalo sauce recipe is buttery, tangy, spicy, and easy to make, so much better than store bought, perfect for wings, chicken, dips, pizza, and more!
Mike's Recipe Highlights
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. I've been making it this way for over 2 decades now. Believe me, it's good.
What is Buffalo Sauce?
Buffalo sauce is a simple mix of hot sauce and butter. These simple ingredients are the core combination. The butter makes it thicker, smoother, and richer than regular hot sauce.
It was invented at the famous Anchor Bar in Buffalo, New York, by Teressa Bellissimo and no, it has nothing to do with actual buffaloes!
I’ve visited the original Anchor Bar, and trust me, homemade Buffalo sauce is so much better than anything store-bought. And my recipe is the real deal.
Some people confuse hot sauce and Buffalo sauce, but thanks to the butter, they’re definitely different in flavor and texture.
Most people consider it a homemade buffalo wing sauce only, though you can use it to add a spicy kick to many different foods. Try buffalo chicken dip. I know you're going to love it.
Let's talk about how to make Buffalo sauce at home, shall we?
Recipe 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 or try my Garlic Bomb Hot Sauce Recipe - 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! Consider this your new Buffalo wing sauce recipe. Check out my classic Buffalo Chicken Wings Recipe, or these awesome fried chicken wings. Slather up those 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.
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.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 48.
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 10/10/25 to include new information and video. It was originally published on 3/19/18.
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.