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The best Homemade Buffalo Sauce is only 2 ingredients: Hot sauce and butter. We’ve tried all the fancy versions with spices, Worcestershire, whatever. None of them beat this classic version.

A chicken wing being dunked in buffalo sauce.

Sure, you can dress Buffalo Sauce up or down as you see fit. You can add your own special blend of 11 herbs and spices, just like the Colonel himself. You can try Worcestershire sauce, fish sauce, or horseradish. It’s your buffalo sauce, afterall.

But if you’re craving the real deal, the thing you get from the sports bars and wing joints… keep it simple. It’s just melted butter and hot sauce, and no amount of garlic powder or lemon pepper is going to change your life.

Save your stress for watching your favorite sports team lose! Homemade Buffalo Sauce should be the last thing you need to worry about.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Homemade Buffalo Sauce Recipe

Recipe ingredients

Labeled ingredients for buffalo wing sauce.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Hot sauce: I love Frank’s Red Hot sauce for buffalo wings. Craving something spicier? Try El Yuctateco Hot Sauce Chile Habanero (Culinary Hill may earn money if you buy through this link).

Step-by-step instructions

  • In a large bowl, whisk together butter and hot sauce until fully incorporated. Store in an airtight container in the refrigerator. Use within 3 days.
A bowl of buffalo sauce.

Recipe tips and variations

  • Yield: This recipe makes 6 tablespoons of homemade Buffalo Sauce, enough to sauce at least 2 pounds of wings.
  • Storage: Store extra buffalo sauce in the refrigerator for up to 4 days. Be sure to discard any that was tossed with wings, though.
A chicken wing being dunked in blue cheese dressing.
Baked Buffalo Wings with Blue Cheese Dressing.

Recipe FAQs

Is there a difference between hot sauce and buffalo sauce?

Yes, hot sauce is actually a component of buffalo sauce. Hot sauce is made of chilli peppers, vinegar, and salt. Mix that with melted butter to get buffalo sauce. The butter makes the sauce richer in flavor and helps it coat the wings better. The butter also reduces the heat of the buffalo sauce, making it easier to enjoy the wings if you cannot tolerate ultra-spicy food.

Baked Buffalo Wings

I’m spilling my secret to the crispiest Baked Buffalo Wings. Bake the chicken wings, then toss them in hot Buffalo sauce and pair with blue cheese dressing for the ultimate game-day appetizer idea. The search…

1 hour 25 minutes
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Homemade Buffalo Sauce

The best Homemade Buffalo Sauce is only 2 ingredients: Hot sauce and butter. We've tried all the fancy versions with spices, Worcestershire, whatever. None of them beat this classic version.
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Servings 6 tablespoons
Course Appetizer
Cuisine American
Calories 67

Ingredients 

  • 4 tablespoons butter melted
  • 2 tablespoons hot sauce (see note 1)

Instructions 

  • In a large bowl, whisk together butter and hot sauce until fully incorporated. Store in an airtight container in the refrigerator. Use within 3 days.

Notes

  1. Hot sauce: I love Frank’s Red Hot sauce but feel free to choose your favorite.
  2. Yield: This recipe makes 6 tablespoons of homemade Buffalo Sauce, enough to sauce at least 2 pounds of wings.
  3. Storage: Store extra buffalo sauce in the refrigerator for up to 4 days. Be sure to discard any that was tossed with wings, though.

Nutrition

Serving: 1tbspCalories: 67kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 175mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 3mgCalcium: 3mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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