This mild buffalo sauce is perfect for tossing your wings in, dunking your fries in, or drizzling over your favorite snacks. It only uses 4 ingredients and tastes so much better than the bottles you can buy at the store. Plus, it is ready to enjoy in less than 10 minutes.
Serve on some baked chicken wings. You can also try it as a topping for some shredded chicken tacos or deviled eggs.
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Buffalo sauce is more than just your standard hot sauce. It is smooth, rich, and completely delicious. Of course, hot sauce is one of the main ingredients so it's easy to see how they could be compared. However, it is combined with butter, tomato paste, and Worcestershire sauce to give it a unique (and addicting) flavor.
Did I mention that it is ridiculously easy to make? I'm definitely going to be adding this sauce to everything from here on out. Burgers, French fries, mozzarella sticks, yum!
🥘 Ingredients
This is a classic buffalo sauce recipe. Sometimes, simple is best and that is definitely the case here! You only need 4 ingredients, but you can always add in the two optional items if you like.
- Butter - 8 tablespoons of butter. Make sure you're using real butter and not margarine!
- Frank's Hot Sauce - 8 ounces of Frank's Original Red Hot Sauce.
- Tomato Paste - 1 teaspoon of tomato paste.
- Worcestershire Sauce - ¼ teaspoon of Worcestershire sauce.
- Liquid Smoke (optional) - A splash of liquid smoke.
- Ancho Chile Powder (optional) - ⅛ teaspoon of ancho chile powder. You could also use smoked paprika if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Mild Buffalo Sauce
This mild buffalo sauce is so easy to make and is quicker than making a trip to the grocery store. You will need a saucepan, a whisk, and a silicone spatula.
This recipe will yield 2 cups of mild buffalo sauce.
- Combine. Melt 8 tablespoons of butter in a saucepan over low heat on the stovetop. Then add 8 ounces of Frank's Original Red Hot Sauce, 1 teaspoon of tomato paste, and ¼ teaspoon of Worcestershire sauce plus the optional splash of liquid smoke and ⅛ teaspoon of ancho chile powder (or smoked paprika) if desired. Whisk to combine.
- Simmer. Bring the buffalo sauce to a simmer and reduce heat if needed to continue cooking at a low simmer for 2-3 minutes.
- Serve. Remove from heat and serve immediately, or toss with your chicken wings.
💭 Angela's Pro Tips & Recipe Notes
- Yields approximately 2 cups of buffalo sauce, each serving being 1 tablespoon.
- The optional ancho chile powder and liquid smoke add a wonderful smokiness to the sauce. You can use either, or both, or swap the ancho chile powder for smoked paprika or sweet paprika (both of which are more readily available at most grocery stores).
- Season to taste with your favorite gourmet salt and freshly ground pepper if desired (or salt & pepper your sauced wings).
- My process photos show the melted butter combined with ingredients in a bowl (rather than a saucepan). You can combine the sauce this way completely, you would just need to microwave the sauce before serving. It would be more apt to split, which any butter/commercial sauce combo is going to do to some degree.
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🥡 Storing
Allow your sauce to cool completely, then it can be kept in an airtight container in the refrigerator for up to a month.
Give it a quick burst in the microwave to warm it back up, as the butter will cause it to harden in the refrigerator.
❓ Recipe FAQs
Buffalo sauce was invented in Buffalo, New York! In a small family-owned restaurant called Anchor Bar, to be exact. Simply, this tasty sauce was named after the location in which it was created!
If you want to take the heat up a notch, simply add in a dash of cayenne pepper! Start with just a little bit, taste it, and then adjust accordingly. A little goes a long way!
Allow your wings to rest for about 5 minutes on a wire rack before you add your buffalo sauce (this lessens the likelihood of the sauce splitting). You'll also want your buffalo sauce to be slightly cooled as well so that it does a better job of sticking to the wings.
Trust me, your wings will still be hot when you eat them, they just won't be scorching hot.
Then, add your wings to a large warm bowl and pour your sauce over top. Cover the bowl with a lid (or plate) and shake them up!
🍽️ More Homemade Sauces
- Burger Sauce - This delicious sauce is a quick and easy way to make your burgers extra amazing.
- Sweet And Sour Sauce - A classic Chinese sauce that is perfect for dipping.
- Cajun Dipping Sauce - This zesty sauce is perfect for any meats or fries!
- Creamy Baja Sauce - A Taco Bell copycat recipe that tastes even better than the original.
- Toffee Sauce - This sweet sauce is the best finishing touch for your favorite desserts.
- Teriyaki Sauce - Homemade teriyaki sauce is so much more flavorful than the store-bought version.
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📖 Recipe Card
Mild Buffalo Sauce Recipe
Ingredients
- 8 tablespoon butter
- 8 oz Frank's Original Red Hot Sauce
- 1 teaspoon tomato paste
- ¼ teaspoon Worcestershire sauce
- 1 splash liquid smoke (optional)
- ⅛ teaspoon ancho chile powder (optional - or use smoked paprika)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Melt your butter in a saucepan over low heat on the stovetop. Then add the Frank's Original Red Hot Sauce, tomato paste, and Worcestershire sauce plus the optional liquid smoke and ancho chile powder (or smoked paprika) if desired. Whisk to combine.
- Bring the buffalo sauce to a simmer and reduce heat if needed to continue cooking at a low simmer for 2-3 minutes.
- Remove from heat and serve immediately, or toss with your chicken wings.
Notes
- Yields approximately 2 cups of buffalo sauce, each serving being 1 tablespoon.
- The optional ancho chile powder and liquid smoke add a wonderful smokiness to the sauce. You can use either, or both, or swap the ancho chile powder for smoked paprika or sweet paprika (both of which are more readily available at most grocery stores).
- Season to taste with your favorite gourmet salt and freshly ground pepper if desired (or salt & pepper your sauced wings).
- My process photos show the melted butter combined with ingredients in a bowl (rather than a saucepan). You can combine the sauce this way completely, you would just need to microwave the sauce before serving. It would be more apt to splitting, which any butter/commercial sauce combo is going to do to some degree.
- To store: Allow your sauce to cool completely, then it can be kept in an airtight container in the refrigerator for up to 3 days. Give it a quick burst in the microwave to warm it back up, as the butter will cause it to harden in the refrigerator.
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