This Buffalo Sauce is so good, you’ll want to use it as a dip for everything – from french fries to fried cauliflower bites to chicken wings and pretzels.
My love affair with homemade Buffalo sauce began way before I knew it was homemade or even knew the story of how it was created, which I’ve told in other blogs (at a restaurant in Buffalo, New York, and hence, the name Buffalo wings). For me, it began when my mom first got me to give dark chicken meat a try with her chicken wings and homemade Buffalo sauce.
I don’t know if it’s the garlic butter or if it’s the combination of the garlic powder with the butter and the hot sauce but it’s divinely delicious and soon, I began to try other cuts of chicken besides a boneless, skinless chicken breast.
She would pour this homemade Buffalo sauce into a great big ziplock bag and then her fried chicken wings after it, shake, shake, shaking that bag and then dumping them right into a serving dish which she plopped down in front of me and my father. After one try, I no longer refused to eat anything she suggested I might like.
Wings with Buffalo Sauce Two Ways
There are two major methods for making foods with Buffalo sauce, you either apply the sauce generously and then bake it, or fry or air fry it and then sauce it or dip it. All taste amazing with homemade Buffalo sauce.
To make baked chicken wings with Buffalo sauce, simply take a large freezer bag and a double batch of Buffalo sauce and shake until all the uncooked wings are coated completely. If you want extra sauce, do not dump it all into that bag or you’ll risk cross-contamination from that raw chicken. You must discard all sauce in the bottom of that bag. Then bake at 250 for 40 minutes to melt all the fat in these wings and get them ready to sear and crisp at a higher temp of 425 for 30 minutes. All on a foil-lined tray, of course. Then you’ll have crispy baked wings.
The other option is deep- or air-frying your chicken wings and then applying homemade Buffalo sauce with a squeeze bottle, ladle or basting brush (I want more sauce than that, though, myself). You could also use the bag method, since they’re already baked, no risk of cross-contamination, but you might risk getting your sauce all crumbly, so just add enough to coat. Serve lots of extras on the side for dipping or drenching!
How to Make Ahead and Store
There’s no good way to tell you this. You cannot freeze this sauce because of the butter content – which is what makes it so delicious. You can refrigerate this for a whole 2 weeks, though, in a tightly sealed mason jar.
Serving Suggestions
This Buffalo sauce can go with just about anything but especially these Viral Smash Burger Tacos, drizzled atop Sheet Pan Nachos, served alongside BBQ Potato Skins, or stirred into Slow Cooker Buffalo Chicken Dip – which is freaking fantastic.
Buffalo Sauce Recipe
Ingredients
- 1/2 cup cayenne pepper hot sauce
- 1/3 cup unsalted butter
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
Instructions
- In a saucepan, combine the hot sauce, butter, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper.
- Place the saucepan over medium heat and cook, stirring occasionally, until the butter is melted and the ingredients are well combined, about 5 minutes.
- Remove from heat, season with salt to taste, and allow the sauce to cool slightly before using.
- If not using immediately, store the buffalo sauce in an airtight container in the refrigerator.
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