Easy Homemade Buffalo Sauce Recipe

16 serving(s)


15 minutes

total time


1 1/3 cup Frank's RedHot sauce

3 tablespoons white vinegar

1/2 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 cup unsalted butter (2 sticks) room temperature

salt to taste


Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside.

In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika.

Allow the mixture to warm through and allow it to start to steam, but don't let it boil. Stir it often.

Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat.

Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts.

The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter.

Add a dash or two of salt if you'd like, to taste.

Serve the warm sauce over wings, on pulled pork or as a dipping sauce.

Refrigerate any leftovers. As you refrigerate the mixture, the sauce will thicken slightly (because the butter will harden again). Simply reheat the mixture in the microwave in short increments

This mixture makes enough to cover 5 pounds of wings and have extra for dipping. Yields about 3 cups of sauce.


I used 1/4 the recipe and still had plenty left over

16 serving(s)


15 minutes

total time
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