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This is the best Homemade Buffalo Sauce you’ll ever make – the sauce has all of the classic flavors you love but amplified! It’s rich, tangy, with a spicy kick. You’ll be making this to go with your favorite Air Fryer Wings or Baked Wings recipe all season long!
Watch the Homemade Buffalo Sauce Recipe Video Below!
Table of Contents
What Most People Get Wrong About Buffalo Sauce
Most people assume Buffalo Sauce is just Frank’s Hot sauce and butter – that is not the case! The best buffalo sauces have additional ingredients that deepen the flavors, making it oh-so-addictive! I have been testing out my Buffalo Sauce recipe for years and I knew I had it when I tasted this combination. Read below to understand why I used each ingredient and how it makes this the best Buffalo Sauce ever.
Ingredient Tips and Instructions
Refer to the recipe card for the full list of ingredients and measurements!
- Frank’s Hot Sauce – there is no other substitute! You must use Frank’s Hot Sauce when making Buffalo Sauce. It is classic for a good reason.
- Worcestershire sauce – a little goes a long way in adding an umami kick and deepening the flavors.
- garlic powder – if you prefer the flavor of raw garlic, you can substitute with that – or roasted garlic, for an extra garlic-y kick.
- celery seed – this is not only an essential ingredient for Bloody Mary’s but also the best Buffalo Sauce. I was inspired to add this because it’s in the original Buffalo sauce recipe from Buffalo, NY!
- cayenne pepper – just a little for a slight kick!
- distilled white vinegar – this adds acidity and a tanginess that is just like your favorite bar or restaurant’s wings
- unsalted butter – do not use salted butter, or your sauce will turn out too salty when combined with the already salty hot sauce!
Recipe Instructions
This recipe is quite simple. All you have to do is:
1. Add all of the ingredients to a pot (minus vinegar and butter) and heat until steaming.
2. Once steaming, add the vinegar and mix well. We add the vinegar later in the process to preserve the potency and tanginess.
3. Turn the heat off and add the cubed butter. Once the butter has melted and the Buffalo Sauce is glossy, it’s done! Stir occassionally and keep over low heat until ready to use.
What Should I Serve with Homemade Buffalo Sauce?
Buffalo Sauce is a favorite in my household, so we really eat it with everything! Of course, the obvious answer is with wings – Air Fryer Chicken Wings, Baked Chicken Wings, and Grilled Chicken Wings all taste great tossed in Buffalo Sauce with a side of Homemade Ranch! I also like coating Fried Chicken Tenders (or Air Fryer Chicken Tenders) in the sauce, like my favorite college bar did. You can also use it as a dipping sauce for Fried Chicken, Air Fryer Chicken Thighs, or Baked Chicken Thighs! If you have extra sauce and chicken, make Buffalo Chicken Dip!
PRO TIPS
CJ’s Tips + Storage
- Add the vinegar once the sauce is steaming to preserve the potency of the vinegar.
- The buffalo sauce can be adjusted to your preference: If upon tasting it is not spicy enough, add another 1/4 tsp of cayenne pepper. If the sauce is too spicy, add 4 more tablespoons of butter. If you like the sauce more acidic, add more vinegar.
- Once cooled, store homemade Buffalo Sauce in an airtight container in the refrigerator for up to 2 weeks (it can probably keep for longer but I like to err on the side of caution). Use a clean utensil whenever spooning out sauce – avoid dipping directly into it with used utensils or food, as you don’t want crumbs or contaminants in it. (Otherwise the Buffalo Sauce will go bad quicker.)
If you tried this Homemade Buffalo Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Homemade Buffalo Sauce (VIDEO)
Ingredients
- 3/4 cup Frank’s Hot Sauce
- ½ teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon celery seed
- ¼ teaspoon cayenne pepper
- 1 tablespoon distilled white vinegar
- ½ cup unsalted butter, cut into chunks
Instructions
- In a medium pot, add the hot sauce, Worcestershire sauce, garlic powder, celery seed, and cayenne pepper and mix. Heat over medium heat until steaming and just begins to bubble, then add the vinegar and mix. Turn off the heat, then add the butter and mix until the butter has melted and the sauce is glossy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
