Buffalo Sauce Recipe

This homemade Buffalo Sauce delivers the perfect balance of heat, tang, richness, and savoriness. Made with classic hot sauce, real butter, and a splash of vinegar for brightness, it’s smooth, glossy, and restaurant-quality, ideal for wings, cauliflower bites, sandwiches, dips, marinades, and more. Ready in 10 minutes with precise chef-level control over flavor and heat.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 4

Course: Sauces

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

1/2 cup hot sauce preferably Frank’s Original for authentic Buffalo flavor
1/4 cup unsalted butter cut into small cubes for faster melting
1 tablespoon white vinegar adds acidity and balance
1/2 teaspoon Worcestershire sauce boosts savory depth
1/2 teaspoon garlic powder rounds out the flavor
1/4 teaspoon paprika adds color and warmth
Pinch of salt adjust to taste based on your hot sauce brand
Optional: 1-2 teaspoons honey for a smoother, slightly sweet finish

Equipment

Small heavy-bottomed saucepan
Heat-resistant whisk
Measuring cups and measuring spoons
Silicone spatula (for scraping the sides)
Glass jar or airtight container for storage

Method

Combine hot sauce, cubed butter, vinegar, Worcestershire sauce, garlic powder, and paprika in a small saucepan.
Set over low-medium heat and whisk continuously until the butter melts fully.
Keep whisking until the mixture emulsifies into a smooth, glossy sauce.
Taste and adjust with a pinch of salt or a small amount of honey if you prefer a sweeter heat profile.
Remove from heat and use immediately, or cool completely before transferring to a jar for storage.

Notes

This sauce thickens slightly as it cools due to the butter base.
Reheat gently over low heat to restore its smooth consistency ; avoid boiling to prevent separation.
For extra heat, whisk in a pinch of cayenne or a dash of extra hot sauce.
For a thicker coating on wings, simmer the sauce for 1–2 extra minutes to reduce slightly.
Stores well in the refrigerator for up to one week in an airtight container.
Always shake or stir before each use to re-emulsify the butter and hot sauce.