Buffalo Chicken Wing Sauce
Some recipes come from cookbooks. This Buffalo Chicken Wing Sauce recipe came from a barstool in Buffalo. I've been making this version for years — tweaked, tested, and adjusted until it hit that perfect balance of heat, butter, and tang. It's the kind of sauce that makes people ask for the recipe before they've even finished their plate.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
- ½ cup hot sauce Frank's RedHot or Crystal recommended
- ¼ cup unsalted butter
- 1 tablespoon white vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Measure and line up all ingredients before you start — the process moves quickly once the heat is on.2. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a small saucepan over medium heat.3. Whisk continuously as the mixture warms up. The moment you see small bubbles forming around the edges of the pan, remove it from the heat immediately.4. Whisk until completely smooth. Use right away or set aside to cool for storage.
- For extra heat, increase the cayenne to 1 full teaspoon.
- To make it dairy-free, substitute unsalted butter with a plant-based alternative.
- Store in an airtight jar in the fridge for up to 2 weeks. Reheat gently and whisk before using.
- This sauce works great on wings, grilled chicken, sandwiches, cauliflower, pizza, and as a dipping sauce.
Nutrition (per serving):
- Calories: 65 kcal
- Fat: 6g
- Saturated Fat: 4g
- Sodium: 380mg
- Carbohydrates: 1g
- Sugar: 0g
- Protein: 0g