Homemade Buffalo Sauce Recipes

HOMEMADE BUFFALO SAUCE

Homemade Buffalo Sauce image

Spicy tangy Buffalo Sauce is a classic on chicken wings and so much more! It's easy to make yourself and customize to your taste preferences!

Provided by Toni Dash

Categories Sauce

Time 9m

Number Of Ingredients 5

Ingredients

1/2 cup Unsalted Butter
2/3 cup Frank's RedHot Original Cayenne Pepper Sauce
2 tablespoons Distilled White Vinegar
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon Cayenne Pepper

Steps:

In a small sauce pan over LOW heat, melt the butter. Remove from heat when fully melted.
Whisk in the Frank's Hot Sauce, vinegar and Worcestershire sauce until fully incorporated.
To Make Hotter/Spicier: if after tasting the sauce you'd like it spicier, add 1/4 teaspoon of Cayenne Pepper.
Use immediately or store in a sealed glass container in the refrigerator.

Nutrition Facts : Calories 84 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 426 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY HOMEMADE BUFFALO SAUCE RECIPE

Easy Homemade Buffalo Sauce Recipe image

The best homemade sauce recipe. Made just as you like it with the right amount of spice. Perfect for buffalo wings, pulled pork, burgers and chicken fingers.

Provided by Julie Clark

Categories Appetizer

Time 15m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 104 kcal, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 532 mg, ServingSize 1 serving

BUFFALO SAUCE

Buffalo Sauce image

Dip chicken wings and tenders in this spicy, red sauce. Be sure to have plenty of ranch-style dressing, blue cheese and celery sticks on hand!

Provided by TVESTA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes

Time 15m

Yield 20

Number Of Ingredients 3

Ingredients

1 cup red pepper sauce
1 cup Italian-style salad dressing
½ cup butter

Steps:

In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

Nutrition Facts : Calories 76.1 calories, Carbohydrate 1.4 g, Cholesterol 12.2 mg, Fat 8 g, Protein 0.1 g, SaturatedFat 3.4 g, Sodium 522.7 mg, Sugar 1.1 g

BUFFALO SAUCE

Buffalo Sauce image

Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter is key to this condiment's velvety texture, so be sure to whisk well. A cayenne-based bottled sauce like Frank's RedHot works best here, especially when balanced by brown sugar and vinegar. But be warned: You may have trouble stopping yourself from licking the whisk.

Provided by Eric Kim

Categories sauces and gravies

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter
1 tablespoon finely grated garlic
3/4 cup cayenne-based hot sauce, preferably Frank's RedHot
2 packed tablespoons dark brown sugar, plus more to taste
1 tablespoon distilled white vinegar
Kosher salt and black pepper

Steps:

In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.
Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.
Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.

BUFFALO CHICKEN WING SAUCE

Buffalo Chicken Wing Sauce image

If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar's famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

⅔ cup hot pepper sauce (such as Frank's RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
salt to taste

Steps:

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 576.2 mg, Sugar 0.3 g

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