A quick and easy five ingredient mouthwatering good classic Buffalo Sauce Recipe with just the right amount of heat. It is so much better than store bought and it takes less than ten minutes to prepare. This is one of our favorite homemade sauces and it doubles as a marinade and basting sauce for grilled chicken breasts or buffalo wings.
How to make Buffalo Sauce
Start by melting the butter in a saucepan over low heat. Then add Frank’s Redhot Sauce, apple cider vinegar, pressed garlic, Worcestershire sauce, and ground cayenne. Whisk to combine and bring just to a simmer. Remove from the heat and store in the refrigerator in an airtight container or use on fried, grilled, or baked wings.
Why is it called Buffalo Sauce
This spicy zingy sauce got it’s name from the place of it’s origination which is of course Buffalo, New York. It was created by Teressa Bellissimo at a small family owned restaurant named Anchor Bar.
What is Buffalo Sauce made of?
Butter – use salted or unsalted real cream butter. I like to use unsalted butter since I find this recipe naturally salty.
Hot Sauce – I like to use Frank’s Redhot Sauce but you can use another brand that you like.
Apple Cider Vinegar – for just a little zip. You can substitute white vinegar, champagne vinegar, white wine vinegar, or even rice vinegar.
Pressed Garlic – you can substitute minced garlic or 1/2 teaspoon garlic powder.
Worcestershire Sauce – just a touch to complement the sauce and bring out the best flavors.
Cayenne Pepper – use good quality and adjust to taste.
What can you use Buffalo Sauce on?
- Buffalo Cauliflower
- Chicken Wings
- Buffalo Chicken Pizza
- Chicken Breast
- Buffalo Chicken Wrap
- Popcorn
- Buffalo Chicken Dip
- Mac and Cheese
- Buffalo Chicken Egg Rolls
- Soup
- Buffalo Chicken Salad
More sauce recipes you will love!
Buffalo Sauce
Ingredients
- ½ cup unsalted butter
- 1 cup Frank's Redhot Sauce
- 1 tablespoon cider vinegar
- 2 cloves garlic pressed
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon cayenne pepper
Instructions
- Melt the butter in a saucepan over medium-low heat. Add Frank's Redhot Sauce, apple cider vinegar, pressed garlic, Worcestershire sauce, and ground cayenne.
- Whisk to combine and bring just to a simmer. Season with kosher salt and fresh ground black pepper to taste. Remove from the heat and store in the refrigerator in an airtight container or use on fried, grilled, or baked wings.
Notes
- I like to use Frank's Redhot Sauce but you can use another brand that you like.
- Store in an airtight container in the refrigerator.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Melanie Edjourian
I tried this in a restaurant and loved it. It would be lovely to make my own. It’s such a great sauce.
Jupiter Hadley
There is not really a big buffalo sauce culture in England, so this recipe is really handy! Thank you for sharing.
Beth Pierce
My pleasure Jupiter! Enjoy!
Rhian Westbury
I don’t think I’ve ever tried buffalo sauce as I worry it will be too hot for me as I’m not good with spicy things. I’d have to tone down the franks hot sauce a lot.
Melissa Cushing
This looks amazing and I will have to try and make this. My husband would love it for sure so I am pinning this recipe next! Thank you for sharing!
Catalina
I use a lot of buffalo sauce for my food! It’s so great to make it at home!
Tami Creates
OMG, I need to try this! I love buffalo sauce and this seems like it would be so good! 🙂
Forever My Little Moon
My husband loved this buffalo sauce on my famous chicken wings. Now he wants me to make it again.
Kathy
I love buffalo sauce. I’d like to try making it myself too. I’ll have to save this to make it later. I’d love to try making more of my own sauces.
briannemanzb
I’ve been wanting to make this sauce. Im so glad I can make it home now. I feel like I can put this sauce on everything lol
Melanie Edjourian
This is such a yummy sauce and so easy to me. I can’t get it in the stores near me so thanks for the recipe.