Buffalo Chicken Wing Sauce Recipe


  • ½ cup (1 stick) unsalted butter
  • ⅔ cup Frank’s RedHot Original cayenne pepper sauce
  • 1 tablespoon white vinegar
  • 1 ½ teaspoons honey (or agave nectar for vegan)
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • Salt to taste


  • Melt the butter: In a medium saucepan over medium-low heat, melt the butter. Be careful not to let it brown.
  • Whisk in the hot sauce and vinegar: Once the butter is melted, whisk in the Frank’s RedHot sauce and white vinegar until well combined.
  • Add flavorings: Stir in the honey (or agave), Worcestershire sauce, garlic powder, and cayenne pepper.
  • Simmer gently: Bring the sauce to a low simmer, stirring occasionally. Simmer for about 5 minutes to allow the flavors to meld.
  • Taste and adjust: Remove from heat. Taste and adjust the seasonings with salt and additional cayenne pepper if desired.
  • Use or store: Use immediately to toss with cooked chicken wings, or cool and store in an airtight container in the refrigerator for up to a week. Reheat gently before using.


  • Spice it up: For a hotter sauce, add more cayenne pepper or a dash of your favorite hot sauce.
  • Make it creamy: Some recipes include a tablespoon or two of heavy cream for a slightly less tangy and smoother sauce.
  • Flavor variations: Experiment with adding a pinch of smoked paprika or onion powder.
  • Tossing the wings: For the best flavor and coating, toss your cooked chicken wings in the warm sauce and serve immediately.

Enjoy your delicious, homemade buffalo wings!


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