I am sharing my super simple homemade buffalo sauce recipe. It’s made with just four ingredients and tastes better than store bought.

 

I can’t get enough of this tangy, spicy buffalo sauce. I use it for my buffalo chicken pasta bake, buffalo chicken wraps, wings, and just about anything else I can pour sauce on.

My recipe would be considered on the mild side so it’s a family friendly version. You can easily add more heat with cayenne pepper if you like it spicier. That’s the great thing about cooking at home, you are in control.

Why you will love this homemade sauce

• This recipe is so much better than store bought.
• You can adjust the level of spice with the sauce.
• It’s great for game day food, party appetizers, and dinner.

Why do they call it buffalo sauce?

No, this sauce is not named for the large, hairy animal. It’s actually named for Buffalo, New York where the sauce was created at the Anchor Bar restaurant by the founder Teressa Bellissimo.

There is a difference between hot sauce and buffalo sauce. Hot sauce usually is made of peppers, vinegar, and spices. Buffalo sauce includes all of the ingredients plus melted butter. This makes the sauce rich, smooth, and so delicious.

Note, many store bought versions actually use oil instead of butter. That’s another reason this homemade version is so good. Butter makes everything better!

Buffalo sauce ingredients

Only 4 ingredients used to make this recipe.

• Hot sauce – You can find several different varieties at the store. I like to use Frank’s Red Hot Sauce.
• Butter – Unsalted butter works the best so you can control the taste and sodium.
• Worcestershire sauce – Adds a balance that ties the ingredients together.
• White vinegar – Vinegar adds a little tang to the sauce.
• Optional – If you like your sauce even hotter, you can add a pinch of cayenne pepper.

How to make buffalo sauce from scratch

Scroll to the bottom for full, printable instructions, ingredients and video.

Step one: Melt the butter in a saucepan over medium-low heat.

Step two: Whisk in the hot sauce, Worcestershire sauce, and vinegar. Let is simmer for 4-5 minutes.

Step three: Remove the pot from heat and let the sauce cool. This helps it thicken.

How to store leftover buffalo sauce

Store: This will keep in an airtight container in the refrigerator for up to two weeks. ***Note: The sauce will harden in the refrigerator because of the butter. When you are ready to use, reheat the sauce on low in a saucepan or in the microwave.

Freeze: I would not recommend freezing this sauce. The butter breaks down and I have found that the sauce doesn’t come back together very well once thawed.

Heather’s recipe tips

• Heat the butter on medium-low or low heat to make sure it doesn’t brown or burn.
• Frank’s Red Hot Sauce works really well for this recipe. I would not recommend using Tabasco sauce because it tends to be very spicy. If you like spicy, you could add a few splashes of Tabasco to the mixture instead of Cayenne.
• To add more heat, add a little cayenne pepper.
• If you want to make a larger batch of sauce, double the recipe ingredients.
• You can use this buffalo sauce to make buffalo ranch.

How to use homemade buffalo sauce

There are many ways to use this flavorful sauce. A few of my favorites include:

• This makes the perfect sauce for chicken wings. Don’t forget to add a side of ranch and blue cheese dressing.
• Marinade for baked chicken.
• A dip for chicken tenders.
• Use on pulled pork.
• Toss with roasted cauliflower.
• It’s even great as a dipping sauce for sweet potato fries and onion rings.

Common questions

More delicious homemade sauces

• Homemade tartar sauce – Creamy sauce that’s perfect for seafood and chicken.
• Homemade cocktail sauce – Perfect for shrimp cocktail.
• Remoulade sauce – A flavorful sauce that goes well with a variety of dishes.
• Teriyaki sauce – Perfect to make teriyaki chicken.
• Dill sauce – Great as a vegetable dip or for salmon.
• Homemade duck sauce – A simple sauce great with egg rolls and more.

Let me know if you made this recipe in the comments.