Make your own homemade buffalo sauce from scratch! This buffalo sauce recipe is easy to make and great for wings and dipping!
I love making homemade condiments and spice mixes. I started with taco seasoning mix, went on to make a delicious and very easy homemade pizza sauce recipe and even concocted a homemade onion soup mix.
My mom is so in love with buffalo wings that I decided to create a homemade buffalo sauce recipe just for her birthday. Making buffalo sauce is very easy – so easy that I will never buy it at the store again.
After a literal year of ingredient tweaking, I created the perfect easy sauce recipe just for her. And you, since I’m sharing it here.
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Hot Sauce vs Buffalo Sauce
Many people think that hot sauce and buffalo sauce are one and the same. They are not.
Hot sauce is just that – hot sauce. Buffalo sauce, however, is hot sauce, butter and spices.
And if you’re interested in finding out why it is called buffalo sauce, I like Time’s brief history. Boy, am I glad the sauce made its way out of New York!
To make homemade buffalo sauce, you need to start with a basic hot pepper sauce. If you want you can totally make the hot pepper sauce from scratch, but I like to start with Frank’s RedHot sauce.
It’s traditional and I don’t have a good hot sauce recipe of my own yet. One day I will, and I’ll probably still use Frank’s. If it’s not broke, don’t fix it or so the saying goes.
You can make a very basic buffalo sauce by mixing the hot sauce with melted butter in equal parts. That’s actually how the very first buffalo sauce was made.
I like to take it to the next level and add some additional spices.
Homemade Buffalo Sauce Recipe
A few recipe notes –
- This homemade buffalo sauce recipe has a – to it but you can change its spice level by adjusting the amount of cayenne pepper.
- I prefer white pepper instead of black pepper for color reasons – I don’t want to see the specks in the sauce. If you can’t find white pepper or want to use black pepper, just substitute in equal amounts.
- According to a reader comment below, white pepper has a higher level of spice. If you want a less spicy sauce, consider using black pepper instead.
- Make sure to mix your sauce well. If it starts to separate, mix it again. You can also use an immersion blender to combine the sauce before you use (or store) it. This immersion blender is my favorite – Kitchenaid 3-Speed Hand Blender.
- I store my sauce in a mason jar in the fridge and give it a really good shake before using it. That helps with any separation that may happen while its being stored.
These buffalo flavored recipes are perfect for any leftover sauce you may have!
SEE HOW EASY IT IS TO MAKE!
Homemade Buffalo Sauce
Make your own homemade buffalo sauce from scratch! This buffalo sauce recipe is easy to make and great for wings and dipping!
Ingredients
- 1/2 cup of unsalted butter (1 stick)
- 2/3 cup hot pepper sauce
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon celery salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black or ground white pepper
- 1/8 teaspoon garlic powder
Instructions
Melt the butter in a small saucepan over medium heat. When the butter has melted, add the remaining ingredients. Whisk well to combine. Bring to a simmer while whisking and turn off just before boiling. Cool before serving.
Recipe Notes
I prefer using white pepper for color reasons. Either type of ground pepper can be used. White pepper is more spicy than black pepper.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 842kcal Calories from fat 835 | |
| % Daily Value | |
| Total Fat 93g | 143% |
| Saturated Fat 58g | 290% |
| Transfat 4g | |
| Cholesterol 244mg | 81% |
| Sodium 3946mg | 164% |
| Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 4% |
| Sugars 2g | |
| Protein 2g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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Elaine says
Yum!! How long will this last in the fridge? Thanks for sharing on My 2 Favorite Things on Thursday!! Come back again next week!
Jenny B says
I would probably only let it sit in the fridge for 2-3 days. Also I recommend heating it up in the microwave for 10 seconds or so before using if it has been the fridge. The butter re-solidifies and it is better when its melted again.
darlene Ritchie says
it will last longer in the fridge, but my family loves it on everything fries, chicken fingers, my oldest daughter even dips popcorn in it, , also , re heat on the stove so you can control the temp NEVER let it come to a boil , i always add a touch of maple syrup , something we did back in the day . Im from Western NY where Buffalo wings were born
Sue says
By a quick look of the ingredients list, the sauce should last in the refrigerator for several weeks. The ingredient with the shortest shelf life in a recipe like this is how I gauge how long something will keep. Since butter is the ingredient with the shortest shelf life, if kept cold, butter will last for a minimum of several weeks, if not months. Americans tend to go a little overboard when it comes to food safety! This will certainly last more than just a few days!
Dietitian Debbie says
Will has been begging to make homemade buffalo sauce – I’ll have to share your recipe! Who knew it was so easy to DIY?!
Jenny B says
Lol, you know me Deb, always DIYing. 🙂 I wonder if you could “redux” it to make a healthier version?
Marigene says
I can’t wait to surprise my daughter with this! Thanks for sharing.
Jenny B says
You’re welcome Marigene – I hope she likes it! 🙂
Laureen says
I am a Buffalonian. I was raised here in “the city of good neighbors” and another thing we know all about is Buffalo chicken wings or as we call them here,”wings”. You are right on using Frank’s Original Hot Sauce. That is what was used when Buffalo Wings were invented or originated here. Labor Day weekend there is a huge chicken wing festival here. Restaurants and patrons come from all over the country for this “hot” event. If you like wings and some seriously HOT SPICY wings this is the place to be. It happens every year on Labor Day weekend. And for the sake of the tradition of Buffalo Chicken Wings they are served with BLUE CHEESE DRESSING not ranch dressing. Be true to the WINGS people!!! Awesome recipe by the way!!!!
Jenny B says
I think I need to make my way to Buffalo soon so I can try buffalo sauce the way Buffalonians like it. 🙂 Thanks of rate information – I’ll be looking into traveling there over Labor Day weekend for sure!
Marco says
Blue cheese is the way to go, no doubt. Ranch kinda ruins them for me, but who am I to impart criticism on someone else’s bad taste 😉
Jim says
Blue cheese crumbles are a must in the dip.
Alice Megan says
I’m obsessed with buffalo sauce on wings but we don’t quite make it right over here in the UK so I’m glad I’ve found a recipe to get it right myself!!
Jenny B says
Awesome, so glad I could help!!
Corinne says
I have never considered making this on my own. I always buy the store variety. I cannot wait to try this! Thanks for linking it up at This Is How We Roll.
Jenny B says
Thanks Corinne – I hope you like it!
Phil says
Great recipe!!!! I threw in a teaspoon of flour to thicken it up a little also.
Jenny B says
Good suggestion! I will try that next time I make it!
Mike | Chili Pepper Madness says
This looks great! It’s very similar to one I make. I make a lot of wings and it’s hard to beat a homemade sauce. Try adding in a bit of grated Parmesan cheese for a flavor kicker. Yum!
Jenny B says
I will definitely give that a try – thank you for the suggestion!
Allison says
Yum! It says hot sauce. I think of Tabasco. What kind did you use or which ones do you recommend? Thanks!
Jenny B says
Hi Allison! I recommend and use Frank’s Red Hot when I make this sauce.
Cher says
I’m originally from the Buffalo area and the Anchor Bar was the place that invented Buffalo Wings. Your version is very close, using Franks Hot Sauce, but believe it or not, vinegar is a vital ingredient. Here is the copy of the ORIGINAL recipe from The Anchor Bar in Buffalo, NY-
Anchor Bar’s Buffalo Wings: The Original Hot Wing Recipe
Ingredients
8 Tbsp (1 stick) butter
4 tsp cider vinegar
¼ to 1 tsp cayenne pepper, or to taste
⅛ tsp garlic powder
4 to 8 Tbsp hot sauce, or to taste (Frank’s is the brand used in Buffalo)
Celery sticks
Blue cheese dressing is served on the side for dipping, with celery
In a saucepan, combine butter, vinegar, cayenne pepper, garlic powder, and hot sauce. Bring to simmer over medium. Remove from heat.
Transfer cooked wings to a large serving bowl and pour hot sauce mixture over them. Toss wings to coat thoroughly with sauce.
Serve with celery sticks and blue cheese dressing … and plenty of napkins!
Just a side note-if you can find a bowl with a plastic lid, you can pour the sauce over the wings, cover the bowl and shake it up! Works great! ENJOY!
Jenny B says
Thank you for sharing!
Jenn says
Hi Jenny B, this looks like a great recipe and I cannot wait to try it! Can you send me instructions on how to make the wings using this wing sauce recipe? I’m going to a football tailgate next Sunday and would like to make these!
Thanks!
Jenn A
Jennovermoe@yahoo.com
Jenny B says
Hi Jenn! I usually bake wings when I make them but if you need directions for frying, let me know. Preheat your oven to 400°F and separate and clean up your wings (about 5 pounds worth). Put your wings in a large bowl and toss them with 2 tablespoons vegetable oil, 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper and spread out on baking sheets in a single layer (you’ll probably need 2 sheets). Bake the wings until cooked through and skin is crispy, about 45–50 minutes. Halfway through, turn the wings so that they cook evenly. Remove the wings from the oven and toss them in buffalo sauce (reserve a little bit of the sauce for dipping). Serve with blue cheese and ranch. I will email you these instructions too!
Whitney says
This recipe is great, Jenny! I didn’t even like buffalo sauce till I made this homemade version that I incorporated into my chicken potpie recipe. I linked to it on my blog here: http: //www.beneaththebuckeyetree.com/recipe/smoky-buffalo-chicken-potpie-2/
Thanks so much 🙂
Kristina says
buffalo sauce is one of my favorite flavors – love that tang! I think I might try this with a buttery flavored powder in place of the butter? so it doesn’t solidify in the fridge, and adds the thickness like the flour addition…
thanks for a great recipe!
Jenny B says
If you do try that, please let me know how it turns out!
Lise from Mom Loves Baking says
My husband will love this, thanks for sharing!
Christie says
Love buffalo sauce on pretty much anything, thanks for the recipe!
nicole @ I am a Honey Bee says
my husband loves buffalo wings. I should just make them for him one of these days!
Ashley - Baker by Nature says
I would slather this sauce on everything! MUST try it soon.
Amber @ Slim Pickin's Kitchen says
I love buffalo wing sauce! I, too, love to dip my celery in it along with some blue cheese! My hubs makes the best baked chicken wings, and this sauce will be awesome on them. Can’t wait to try it!
Simon says
First of all a late congratulations to your mother! Tell her I did not forget her birthday but was hold up by some technical issues to celebrate her day :p.
Now serious 🙂 I’m glad you honoured her with this recipe since I’m really happy you shared this one! I can’t wait to try it on some chicken wings soon!
cheers!
Mary says
This looks great – will be just the thing during the Stanley Cup playoffs 🙂 (Just thinking how different life would have been if I’d had access to things like this back in the university during the 80s… would have made things a lot more fun!)
Mark, CompassandFork says
I like making my own sauces but I have never made buffalo sauce. I’ll give yours a try, it looks great.
Christine says
I love this recipe and would be great on chicken wings for a crowd.
Barcham says
That’s a good sauce recipe but I usually like it considerably hotter so I use at least a full cup of Frank’s in mine as well as a half tsp of paprika, or more to taste, which gives it a richer, darker color. A little note about pepper… white pepper is considerably spicier than black pepper and will give it more of a kick. If you decide to use black instead and still want that kick, I would increase the amount of cayenne to compensate.
A couple of major changes for the more daring… you could add a good tablespoon of crushed chili pepper seeds to the sauce to really boost the heat and give the wings a definite scary look after they have been tossed in the sauce. This is a true ‘Suicide Sauce’. And if you want to give a nice smokey kick to your wings, add a few drops of your favorite liquid smoke flavor to the sauce before tossing the wings in it. Your guests will never figure out exactly what the difference is but they will love it if they are BBQ fans. Don’t be afraid to experiment and you can always drop the heat back down if you find it too hot by adding a bit more butter to the sauce.
Kimberly @ The Daring Gourmet says
Oooh, this sounds awesome and so simple to make!
Lisa says
woohoo for me….can’t wait to try it….and unfortunately, I CANNOT have bleu cheese due to an allergy…therefore, I am stuck with ranck….sorry all you true bleu cheese fans, but allergies prevail!
Jenny says
I totally understand about allergies – I’m allergic to shellfish myself.
Amanda says
So much yum! Thanks for joining the Creative K Kids’ Tasty Tuesday, I can’t wait to see what you create next week!
Helen at the Lazy Gastronome says
This sounds like the perfect buffalo sauce!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!
Katie says
Another Buffalonian here – I’ll admit you are better than I – I usually just mix Franks and melted butter for tossing my wings, but this sounds DEFINITELY like the way to go. Thanks for sharing this at #HappinessIsHomemade this week – will be sharing on my social media as well! 🙂
StitchinSweetSue says
made this wing sauce today, i won’t look any further, fabulous recipe! going out for wings is getting way too pricey, so i’ve started makin them at home with broiled bone-in thighs for a more meaty bite. ty so very much for sharing! i think maybe i fell in love with you a little bit:)
Jenny says
Lol, I’m glad to hear you like the sauce. Maybe it’s not me, but the sauce you fell in love with. 🙂
Jesse says
Hi Jenny I am a 16 year old boy who has gotten really into cooking and your recipe is one I would like to try if you have any others to recommend ,please reply and suggest thanks!
Jenny says
Hi Jesse – I would be happy to recommend recipes to you. Is there any ingredient you would like to work with specifically? Or food category?
Jesse says
I like oriental style cooking, but I love any kinds of seafood or pasta.
Jesse says
And I love spicy foods I cook with cayenne pepper alot
Jenny says
I am allergic to shellfish so I don’t have a lot of seafood recipes but these two recipes are easy and might be up your alley: https://www.honeyandbirch.com/one-pot-buffalo-chicken-pasta/ https://www.honeyandbirch.com/one-pot-spicy-sausage-skillet/
Melanie says
This sauce has sounds great and I can’t wait to try. Do you think I can substitute equal parts ghee for the butter?
Thanks!!
Jenny says
Hi Melanie – I think that would work but my first thought is you may need to add a thickening agent like cornstarch or it may be a little runny. If I were testing it out, I would wait to add anything until the end; you may be happy with the consistency and I think it will taste almost the same.
Gary says
Wonder if u could can this if I used the proper canning method as like tomato sauce ???
Jenny says
I have never canned it so don’t know for sure. My first thought is you should substitute the butter for a vegetable based spread if you are going to can it – I believe most buffalo sauce you buy at the store uses butter-substitute to make it shelf-stable. I wish I knew more about canning so I could help you out. I would recommend testing that out as well, taste-wise.