Buffalo Wing Sauce
Buffalo Wing Sauce
The classic tangy-buttery Buffalo sauce you want for game day—smooth, glossy, and clings to crispy wings like a dream. Five pantry ingredients, five minutes, endless uses.
Ingredients
- ½ cup hot sauce (Frank’s RedHot style)
- 4 Tbsp unsalted butter
- ½ tsp honey (or sugar)
- ¼ tsp Worcestershire sauce
- Pinch garlic powder
- Optional: 1 tsp white vinegar for extra tang · ¼–½ tsp cayenne for more heat · ½ tsp cornstarch mixed with 1 tsp water for thicker cling
Butter & Hot Sauce?? : The butter emulsifies with the hot sauce so the
coating stays glossy and clings to every nook of the wing.
Step-by-Step
- Melt & whisk. In a small saucepan over low heat, melt the butter. Whisk in hot sauce, honey, Worcestershire, and garlic powder until smooth.
- Emulsify. Let the sauce steam gently for 1–2 minutes, whisking often (don’t boil). Add vinegar or cayenne to taste. For a thicker sauce, whisk in the cornstarch slurry and simmer 30–60 seconds.
- Toss. Remove from heat and toss immediately with crispy wings (baked, fried, or air-fried) until evenly coated. Serve with celery and ranch or blue cheese.
Wing quick-guide: Pat wings dry, toss with 1 Tbsp baking powder + 1 tsp salt per 2 lb,
bake on a rack at 425°F 40–50 min (flip once) or air-fry at 390°F 18–22 min. Then sauce.
Variations & Serving Ideas
- Medium/Mild/Hot: Use a mild hot sauce for gentle heat; for hot add cayenne or a splash of extra-hot sauce.
- Garlic-Parmesan Buffalo: Stir in 1 tsp minced fresh garlic and 2 Tbsp finely grated Parmesan off heat.
- Honey Buffalo: Increase honey to 1–2 tsp for sweet-heat (great for kids).
- Smoky Buffalo: Add a pinch of smoked paprika and a few drops liquid smoke.
- Not just wings: Toss cauliflower bites, chicken tenders, shrimp, or drizzle on burgers, pizza, and loaded fries.
YieldAbout ¾ cup (coats ~2 lb wings)
Total Time~5 minutes
CategorySauce · Game Day
StorageRefrigerate in a jar up to 1 week. Rewarm gently and whisk. Freezes up to 2 months.