Buffalo Sauce

Course condiment

Cuisine American

Keyword buffalo chicken

Cook Time 5

Total Time 5

Servings

Calories 142kcal

Author Emma Chapman

Ingredients

⅔ cup hot sauce Frank's
⅓ cup butter
1 tablespoon vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and pepper

Instructions

In a small to medium size pot, add all the ingredients.
Whisk together over low to medium heat until everything is well combined. Taste and if you want think it needs more salt or cayenne go for it.
You can use this buffalo sauce right away. I usually do as I’ll make it while we have air fryer wings cooking.

Notes

This recipe will make around 1 cup of sauce, so I often have enough to use for two different batches of wings or other recipes I may want to use this on.

You can store this sauce in an airtight container in the refrigerator for at least five days but likely longer. It will thicken and could even solidify some while stored as the butter will solidify at colder temperatures. If needed, just rewarm the sauce in the microwave or stovetop before use.

If you need to make this dairy-free, you can substitute the butter for a non-dairy or vegan-friendly substitute, including margarine.

Sometimes I will add a teaspoon or more of honey to this recipe to mellow the heat just a little.

Sometimes I will use apple cider vinegar instead of white vinegar in this recipe to deepen the flavor just a little.

Nutrition