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Homemade Buffalo Wing Sauce Recipe

Get game day ready with this buffalo chicken wing sauce recipe during football season!

It’s tangy, spicy, and a cinch to make. And better than anything you get from a bottle.

So get those chicken wings ready. They’re in for a treat with this buffalo chicken sauce recipe!

Spicy Sauce Pouring on Buffalo Wings
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Frank’s RedHot Buffalo Chicken Wings Sauce Recipe

Don’t worry, no buffalos were harmed in this recipe. The name comes from its city of origin- Buffalo, NY. 

Traditional buffalo sauce combines hot pepper sauce and some type of fat (typically butter) to make it creamy. 

With a few pantry staples and extra seasoning, this recipe will make those chicking wings sing. 

Fortunately, making it at home is easy. In fact, you’ll have it ready to go in just five minutes.

You’ll never look at a bottle of buffalo chicken wing sauce the same way ever again. 

Buffalo Chicken Wing Sauce in a Glass Bowl

Buffalo Chicken Wing Sauce Ingredients

To get ready for game day, here’s what you’ll need: 

  • Frank’s RedHot® / Hot Pepper Sauce. As mentioned, you can make buffalo chicken wing sauce with whatever hot pepper sauce you like best. But nothing beats Frank’s RedHot® for authenticity.
  • Unsalted Butter. Butter helps to thicken the sauce. It also makes it creamier and adds another depth of flavor you don’t want to miss. Unsalted is best, so you can control the flavor.
  • White vinegar. The defining feature of buffalo sauce isn’t just the heat -it’s also that sour tang you get in every bite. One and a half tablespoons of white vinegar will do the trick.
  • Worcestershire sauce. Worcestershire (pronounced ‘wu-stuh-shuh’ or just ‘wu-stuh’) sauce is rich and flavorful. It really brings out the umami notes in your buffalo sauce- so don’t skip it.
  • Cayenne pepper. Cayenne adds a dash of flavor, but it’s mainly here for the heat. Adjust this depending on how hot or mild you like it.
  • Garlic powder. Garlic adds even more earthy, umami flavor to the recipe. Use powder to keep the sauce smooth.
  • Salt. Use as much or as little as you need to suit your tastes. If you use salted butter, you can leave it out. 

How to Make Buffalo Chicken Wing Sauce 

You’ll find the list of step-by-step instructions broken down for you at the bottom. 

But when it comes to homemade buffalo sauce, there are really only two things to remember: mix and heat.

1. Combine the ingredients. Combine all the ingredients, except the butter, in a mid-sized pot on the stove. Whisk everything together until well-blended, then throw in the butter.

2. Heat on the stove. Add sauce to a small stock pot under medium heat. Bring the sauce to a simmer, then remove it from the heat as soon as it bubbles. It shouldn’t take more than 5 minutes.

3. Stir. Continue to whisk until all the butter melts. Set aside to cool, then enjoy!

Close up of saucy buffalo chicken wings on a chopping board

Tips for The Best Buffalo Chicken Wing Sauce

Here are a few tips to remember: 

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  • Be careful with the cayenne pepper. It’s easy to add more, but harder to remove if you’ve added too much. Cayenne pepper is potent, and a little goes a long way! And if you want a less spicy sauce, omit it completely.
  • Watch the salt. Remember, that hot sauce has a lot of added salt. So even if you use unsalted butter, you may not need extra salt. But, again, taste the sauce before going nuts with your salt shaker.
  • Tame the heat. A great way to make this recipe kid-friendly is with a little honey. It’ll help calm the heat while adding a kiss of sweetness.
  • Use Frank’s hot sauce. It truly is the best option for a buffalo sauce base. If you can’t find it, use hot sauce with a cayenne base for the closest taste.

How to Store Buffalo Chicken Wing Sauce

The great thing about this recipe is it’s easy to store. Keep some in the fridge when you have a sauce emergency. Here’s the best methods for storage. 

  • To store. Allow it to cool before transferring it to an airtight container. Stick the container in the fridge, and it should last for a couple of weeks.
  • To freeze. Place the sauce in a  freezer-safe container, leaving some space at the top for expansion. It should keep well in the freezer for a few months
  • To reheat. When ready to eat, allow it to thaw in the fridge overnight. Then, simmer it gently under medium heat until warm. Or, pop it in the microwave for about a minute. 
Pile of saucy buffalo chicken wings on a chopping board

What to Serve with Buffalo Chicken Wing Sauce

Obviously, you’ll want to serve this sauce with chicken wings. Fortunately, there are other things it tastes great on.

Here are a few options: 

I think this sauce is excellent as a dipper with fries and quesadillas. And it’s incredibly scrummy on a fried chicken sandwich with cool, creamy slaw.

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Homemade Buffalo Wing Sauce

Servings

8

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

104

kcal

Football season is in full swing, so you need this buffalo chicken wing sauce recipe for your next game-day party. It’s tangy, spicy, and a cinch to make.

Ingredients

  • 2/3 cup Frank’s RedHot®, or any hot pepper sauce

  • 1/2 cup cold unsalted butter

  • 1 1/2 tablespoons white vinegar

  • 1/4 teaspoon Worcestershire sauce

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon garlic powder

  • salt, to taste

Instructions

  • Add the hot sauce, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt (if using) to a mid-sized pot with tall sides.
  • Whisk everything until smooth, add the butter in chunks and place the pot on the stove over medium heat.
  • Stir frequently with a wire whisk until the mixture begins to bubble.
  • Stir for a few minutes until the butter is melted, watching carefully to keep it from bubbling over. When it’s smooth, remove the pot from the heat.
  • Allow the sauce to cool, then serve immediately or store in an airtight container, such as a Mason jar, in the refrigerator.
Buffalo Chicken Wing Sauce

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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