How to make homemade buffalo wing sauce with only three ingredients. Swap the store-bought bottles for homemade. You can even store for month in the fridge. Jump to the Three Ingredient Buffalo Wing Sauce Recipe or watch our quick video showing you how we make it.
We’ve been making homemade buffalo sauce for ages. It’s simple, tastes amazing and doesn’t have any unnecessary ingredients added. Recently, we figured out that you can make a big batch of sauce and store it in the fridge for weeks. The sauce thickens in the fridge, but 10 seconds in the microwave and a good stir gets it back into shape.
How to Make Buffalo Sauce at Home
Thanks to Buffalo, NY, we have buffalo sauce (hooray). There’s lots of play when making it at home, but you’re going to start with two main ingredients — butter and hot sauce. No wonder it tastes so good, right?
Melt butter over low heat — I like low since it keeps the butter creamy and there isn’t any risk of it browning. Not that brown butter is a bad thing, it’s delicious. It simply isn’t what we are looking for in our sauce.
When the butter has melted take the pan off of the heat.
Finally, whisk in hot sauce and garlic powder. Whisk until the sauce is smooth and red. We use Frank’s hot sauce, it’s got everything we’re looking for when a craving for buffalo wing sauce hits. That said, it would be fun to play around with other hot sauces (Crystal is popular and I’ve been wanting to try Cholula for a while, too).
We’ve also kicked around making our own hot sauce, but haven’t gotten there yet. I’ll keep you updated!
Spoon this homemade buffalo sauce over things like our Sweet and Spicy Butternut Squash, Perfectly Soft and Creamy Scrambled Eggs, our Seriously Good Turkey Burger and our Tender and Flavorful Shredded Chicken (so good).
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
Three Ingredient Buffalo Wing Sauce
With three ingredients and 10 minutes, this homemade buffalo sauce is simple to make. Check the notes section below for inspiration on adapting and storing it. The recipe below makes a medium-hot sauce. For a spicier version, add some cayenne pepper — start with 1/4 teaspoon, taste and go from there. For a milder version, reduce the hot sauce by 1/3 to 1/2 cup.
Makes about 2 cups
You Will Need
16 tablespoons (1 cup or 8 ounces) unsalted butter
2 teaspoons garlic powder
1 1/3 cups hot sauce, like Frank’s or Crystal
Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking.
Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute.
Use immediately or store in an airtight container in the refrigerator up to 1 month — mason jars are great for this.
Adam and Joanne’s Tips
- Using chilled sauce: Since there is butter in the sauce, it will thicken when refrigerated. To use, give the thickened sauce a good stir then spoon out what you need into a microwave-safe bowl. Microwave for 10 to 15 seconds then stir or whisk until the sauce comes back together.
- Use fresh garlic: Instead of garlic powder, add a few smashed garlic cloves to the butter and cook over medium-low heat until soft. Remove the pan from the heat then add the hot sauce. Blend until smooth.
- Dairy-free / vegan-friendly recipe: Replacing butter with a vegan butter substitute should work. (We have not tried this). We have tried olive oil and did not like the taste. It tasted too much like olive oil and brought out a peppery taste that the butter seemed to soften.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
Nutrition Per Serving: Serving Size 1 tablespoon / Calories 52 / Protein 0 g / Carbohydrate 0 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 15 mg / Sodium 61 mg