Buffalo Wing Sauce
This Buffalo Sauce is my go-to for chicken wings and has the perfect balance of Frank’s Hot Sauce, butter, cayenne, and worcestershire. It has a smooth consistency, tanginess, and heat to coat fried or baked chicken wings.
Whenever Pete and I make chicken wings, often times we just eyeball the amounts of ingredients, then taste and adjust until we get the correct balance of flavor. Pete is from upstate New York and grew up eating Buffalo Wings every Sunday for his entire childhood, and knows the balance he’s trying to hit.
But sometimes the adjustment process takes several rounds of tweaking to get right. After years of this, it felt time to record the proper amounts of everything so we could get it right the first time.
We have tested buffalo wing sauce out enough times to feel certain that this is the ideal sauce.
It has a luscious, smooth mouthfeel that coats the wings really nicely, and has the right amount of spiciness and tang to it.
Even though there are only four ingredients, it matters which ones you adjust.
For instance, sometimes people add more Frank’s when they want spicier wings, but what you want to do instead is add ground cayenne pepper.
While Frank’s is cayenne-based, it also has a ton of vinegar in it and you’ll end up adding more tang than spice, and messing with the consistency of the sauce.
A good buffalo sauce will coat a spoon nicely and have a slight thickness. You’ll know that they will coat the wings beautifully too.
Let’s dive into how to make buffalo sauce from scratch, it’s incredibly easy!
How to Make Buffalo Wing Sauce:
To get started, melt a half stick of unsalted butter in a saucepan:
You can also melt it in the microwave instead, if that’s easier for you.
Next add Frank’s, and the exact one you want is “Frank’s Red Hot Original Cayenne Pepper Sauce.”
They sell quite a few varieties, but it’s this original one that you want in particular:
Next add worcestershire sauce. Only a little bit is needed:
Then add ground cayenne pepper to the buffalo sauce:
When you want more heat, always add more ground cayenne pepper instead of extra Frank’s sauce. Otherwise you’ll throw off the balance of acidity.
Whisk this all together until it’s emulsified:
If you haven’t tried chicken wings baked instead of fried, it’s one of my most popular recipes since 2012 and many people like them more than fried wings.
One more note on the sauce: it will change in consistency as it cools off, because butter tends to firm up as it chills. For that reason, we make the sauce while the wings are cooking. You can reheat it as needed.
Can you make buffalo sauce ahead? Yes, just reheat on the stove or in the microwave and whisk together to combine.
Also, we don’t add any salt to the sauce, as there is a substantial amount in the Frank’s. But you can adjust to taste if you’d like.
Buffalo Wing Sauce
For the Buffalo Wing Sauce
- 4 tablespoons unsalted butter
- 6 tablespoons Frank's hot sauce
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon ground cayenne pepper, or more to taste
Ideas for Using the Buffalo Sauce (optional)
- Melt the butter in a saucepan or in the microwave.
- Add the Frank’s hot sauce, worcestershire sauce, and cayenne pepper. Whisk to combine.
- Taste the sauce and add more cayenne pepper if you want it spicier. Enjoy!
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