Buffalo Sauce
This homemade buffalo sauce brings together hot sauce, buttery richness, and heat for chicken wings, fries, or veggies. It requires only pantry staples and is ready in under 10 minutes.
Ingredients
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce the classic, tangy base
- 1/4 cup unsalted butter melted; grass-fed or Kerrygold adds extra richness
- 1 tablespoon white vinegar apple cider vinegar works too for a fruitier tang
- 1/4 teaspoon garlic powder or 1 small garlic clove, finely minced
- Pinch salt adjust to taste
Optional
- 1/4 teaspoon Worcestershire sauce deepens the flavor
- Pinch cayenne pepper for an extra kick
Instructions
- Double-check your ingredients before starting.
- Over medium-low heat, whisk the butter in your saucepan until it’s fully melted and just starting to foam (about 1 minute).
- Lower the heat and pour in Frank’s RedHot, whisking until you’ve got a smooth, vibrant orange blend.
- Sprinkle in garlic powder, salt, and Worcestershire sauce. Whisk gently for 2 more minutes so the flavors marry.
- Add a little extra vinegar for more tang, or stir in a pinch of cayenne for more heat.
- Let it rest 1–2 minutes to help it thicken slightly.
- Drizzle immediately over freshly fried or air-fried chicken wings, or store. If it firms up in the fridge, warm for 10 seconds in the microwave and whisk.
Notes
Store in an airtight jar in the fridge for up to one week, or freeze for up to three months. If the sauce separates, a quick whisk over low heat brings it right back.