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Homemade Buffalo sauce is surprisingly easy to make, and it tastes much better than anything from a bottle. This one is buttery and spicy, with a little honey to soften the sharp bite of the hot sauce without making it noticeably sweet.
It takes about 10 minutes to pull together and you can easily adjust the heat with more butter or a pinch of cayenne. Use it for wings, chicken tenders, sandwiches, or anything else that could use a little kick.
The Right Balance of Butter and Heat
Honey softens the sharp edge: A small amount rounds out the vinegary hot sauce without making the finished sauce noticeably sweet.
Butter gives it a silky texture: Whisking it in gradually creates a smooth sauce that coats wings instead of running straight to the bottom of the plate.
There’s more than heat going on: Worcestershire, garlic, and white pepper add savory depth while letting that classic Buffalo flavor come through.
You control the spice level: The sauce is easy to make milder or hotter without throwing off its flavor or consistency.
Ingredient Notes
Hot sauce: Frank’s RedHot or Crystal gives the sauce its classic tangy, peppery base. Use regular hot sauce rather than a prepared Buffalo wing sauce, which already contains added ingredients.
Honey: Just enough to soften the vinegary edge of the hot sauce. It balances the sauce without making it taste sweet.
Worcestershire sauce: Adds a deeper savory flavor without competing with the hot sauce.
Garlic powder: Blends smoothly into the sauce and adds garlic flavor without leaving bits behind.
White pepper: Keeps the sauce looking smooth and evenly colored. Black pepper works just as well, but you’ll see small dark specks in the finished sauce.
Unsalted butter: Gives the sauce its rich flavor and silky texture. Using unsalted butter lets you control the final seasoning.
Salt and cayenne pepper: Add these after the butter is incorporated so you can taste the finished sauce before deciding how much it needs. The cayenne is optional if your hot sauce already brings enough heat.
Recipe Tips
Use unsalted butter: Hot sauce and Worcestershire sauce both contain salt, so unsalted butter gives you more control over the final seasoning.
Add the butter gradually: Remove the sauce from the heat, then whisk in two or three pieces of butter at a time. Let each addition blend in completely before adding more so the sauce stays smooth and emulsified.
Season after adding the butter: The butter softens the heat and changes the overall balance of the sauce. Taste it once all the butter is incorporated, then add salt or cayenne as needed.
Warm leftovers gently: The sauce will firm up in the refrigerator because of the butter. Set the covered container in a bowl of warm water for a few minutes, then whisk until the sauce is smooth again.
Ways to Use Buffalo Sauce
Wings may be the obvious choice, but they’re only the beginning. Serve this sauce on the side with crispy baked chicken tenders, or spoon it over whole roasted cauliflower for a spicy vegetable side.
You can also use it to make Buffalo chicken pasta, Buffalo chicken dip, or Buffalo chicken pizza. Those recipes are especially useful when you have part of a batch left in the refrigerator.
Buffalo Hot Sauce
This homemade Buffalo sauce takes about 10 minutes, and you can make it as mild or spicy as you like. Use it right away for dipping, drizzling, or tossing with wings, then refrigerate whatever is left for your next Buffalo-inspired dinner.
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Homemade Buffalo Sauce
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Ingredients
- 6 ounces Franks Hot Sauce, or Crystal
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ¼ teaspoon ground white pepper, or black pepper
- ½ cup unsalted butter, cut into 1/2-inch bits
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper, optional
Instructions
- Add the hot sauce to a small skillet or saucepan.
- Whisk in the honey, Worcestershire sauce, garlic powder and white pepper until well combined.
- Bring to a simmer over medium heat and cook for 2 to 3 minutes.
- Remove from the heat and whisk the butter into the sauce, a few pieces at a time, until the sauce becomes smooth and slightly thickened.
- Whisk in the salt and cayenne pepper according to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A have a husband who can’t handle spicy at all. What’s the best way to make this sauce, preserve the flavor but be more on the medium to mild spicy level. If I reduce the hot sauce to half or less, what should I substitute for the remainder volume?
Great question, if you just increase the amount of butter, the sauce will be milder. You might want to start with making the sauce as directed but double the butter. If it is still too hot for him, you can whisk in some additional butter or try adding some plain tomato juice.
This sauce is amazing
Thank you, Kathy, we think so too ?
I love buffalo sauce and can’t wait to try your recipe, Pat. How hot is that Hot Sauce? Similar to siracha or hotter?
Hi, Angie! Yes, it is similar in heat to sriracha sauce and if you add cayenne powder it be hotter. Enjoy!