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Skip the bottled stuff! This easy homemade buffalo sauce is bold, buttery, and full of flavor. Made with simple pantry staples, it comes together in just 5 minutes and is perfect for wings, dips, sandwiches, and more. Once you try it, you’ll want to keep a jar in your fridge at all times.
This Is The Best Buffalo Sauce Recipe
After more than 30 years of cooking, one thing I’ve learned is that the simplest recipes often become the most loved. This homemade buffalo sauce is one of those recipes in my house.
It first came about on a busy weeknight when I was out of bottled sauce and needed something quick for wings. I grabbed what I had in the pantry and pulled this together in minutes. Everyone at the table asked what made the wings taste so good. Ever since then, this buffalo sauce has made regular appearances for game day, easy dinners, and even last-minute snacks.
I love knowing exactly what’s going into our food, and I know you do too. This recipe uses real, everyday ingredients with no fillers or mystery flavors. Just that bold, buttery, tangy heat we all love.
This isn’t just something I tested for the blog. It’s a recipe I reach for when I want a quick flavor boost I can feel good about serving to my family. I hope it becomes a go-to in your kitchen too.
Buffalo Sauce Ingredients
| Ingredient | What It Does | Swaps |
|---|---|---|
| Butter | Adds richness and that smooth, silky texture that balances the heat. | Plant-based butter for dairy-free; ghee for a richer flavor. |
| Hot Sauce | Brings the heat and vinegar tang. This is the star of buffalo sauce. | Frank’s RedHot is classic, but any vinegar-based or Louisiana-style hot sauce works. |
| White Vinegar | Enhances the tangy flavor and sharpens the sauce. | Plant-based butter for a dairy-free option; ghee for a richer flavor. |
| Garlic Powder | Adds depth and a subtle savory note. | This can be omitted if desired. |
| Worcestershire Sauce | Adds umami, richness, and a touch of sweetness to round everything out. | Soy sauce or coconut aminos (for gluten-free or soy-free option). |
How To Make Buffalo Sauce
- Melt the butter
In a small saucepan over medium-high heat, melt the butter until fully melted and smooth. Be careful not to brown it. Just melt and remove from the heat. - Add the hot sauce
Stir in the hot sauce until fully combined. The mixture should start to come together into a creamy, vibrant sauce. - Mix in the vinegar and garlic powder
Stir in the vinegar and garlic powder. These ingredients give the sauce that familiar tangy, garlicky punch. - Add Worcestershire sauce
Shake in 8 to 10 dashes of Worcestershire sauce. Stir everything together well. - Cool and store
Let the sauce cool slightly, then pour it into a mason jar or an airtight container.
DIY Buffalo Sauce Tips
Use unsalted butter: This gives you more control over the saltiness of the finished sauce. If using salted butter, taste before adding salt to any dish.
Adjust the heat to taste: Add more hot sauce for extra spice or reduce it for a milder version. A splash of honey or pinch of brown sugar can mellow the heat.
Don’t skip the Worcestershire sauce: It adds depth and savory richness that really rounds out the flavor. Even just a few dashes make a difference.
Whisk well for a smooth sauce: Make sure the butter fully blends with the hot sauce to prevent separation and get that silky finish.
How To Use Buffalo Sauce
This sauce is so versatile. Here are a few ways to use it:
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- Toss with cooked chicken wings or boneless bites.
- Drizzle over grilled chicken, sandwiches, or wraps.
- Mix into creamy dips like buffalo chicken dip.
- Stir into macaroni and cheese or mashed potatoes for a spicy twist.
- Use as a base for spicy salad dressings or marinades.
How To Store Homemade Buffalo Sauce
Once your sauce is cooled, pour it into a mason jar or any airtight container. Here’s how to keep it fresh:
Make it ahead: This sauce stores well in the fridge for up to a week, so you can prep it in advance for quick meals or entertaining.
Fridge: Store in the refrigerator for up to 1 week.
How to Reheat Buffalo Sauce
Buffalo sauce is best reheated gently to keep the butter from separating.
Stovetop (best method):
Pour the sauce into a small saucepan and warm it over low heat. Stir continuously until it’s heated through and fully combined. This helps the butter emulsify back into the sauce without breaking.
Microwave:
Place the sauce in a microwave-safe bowl or jar (lid off) and heat in 10 to 15 second intervals, stirring between each one until warmed and smooth. Avoid overheating—it can cause the butter to separate.
Tip: If the sauce starts to separate, just whisk or stir it vigorously to bring it back together.
Recipe FAQs
Buffalo sauce gets its name from Buffalo, New York, where it was first created—not from the animal. The original version was made in 1964 at the Anchor Bar, where the owners tossed leftover chicken wings in a buttery hot sauce mixture and served them as a late-night snack. It quickly became a hit, and the tangy, spicy “Buffalo-style” flavor took off from there!
So when you hear “Buffalo wings” or “Buffalo sauce,” it’s a nod to the city where this iconic flavor was born.
Not quite! Hot sauce is just the base. Buffalo sauce is made by combining hot sauce with butter and a few other flavor-boosting ingredients to create that rich, tangy finish.
Buffalo sauce can separate if it’s overheated or not whisked well enough. To fix it, just give it a good stir or whisk it over low heat until it comes back together.
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Homemade Buffalo Sauce
Ingredients
- ⅓ cup butter
- ½ cup hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 8 to 10 shakes/dashes of Worcestershire sauce
Instructions
- Melt 1/3 cup of butter in a saucepan, over medium high heat. Remove from heat once melted.
- Stir in ½ cup of hot sauce until combined
- Add in 1 tablespoon white vinegar, Stir
- Stir in 1 teaspoon of garlic powder.
- Add 8 to 10 dashes/shakes of Worcestershire sauce
- Mix well.
- Store in Mason Jar in Fridge (or air tight container) for up to a week.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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