The best thick and creamy buffalo sauce made with only 3 ingredients. It's restaurant style perfect for wings and dips.
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If you are wondering why this sauce is named Buffalo Sauce? Well it originated from Buffalo, New York.
It’s spicy, rich, tangy and oh so good. Almost always paired with a creamy dip or cheese that cools the spice a bit. Like ranch dressing or cream cheese to make a delicious dip.
Ingredients
Hot Sauce - Frank's RedHot Sauce is recommended. You can substitute any vinegar-based cayenne hot sauce.
Butter- Unsalted, salted or dairy-free.
Cornstarch- Make a slurry with water to thicken the sauce to a velvety texture.
Frank's RedHot Sauce
If you are going for the original buffalo wing sauce recipe using Frank’s RedHot Sauce is a must.
The ingredients are a perfect blend of aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. Pretty minimal and clean, not anything I’m not familiar with.
Mixing
This recipe has just a few ingredients with a couple techniques. The first is cornstarch and the other is emulsifying the butter into the sauce.
When the cornstarch slurry is added it thickens the Frank’s RedHot Sauce. Using a whisk the butter is added a tablespoon at a time, this adds extra flavor and creaminess.
The technique of whisking really help to combine the butter into the thickened hot sauce, which makes it so velvety and smooth. Just the best texture.
Using Homemade Buffalo Sauce
After you make this delicious sauce you’ll want to toss, dip, and drizzle it onto everything from breakfast to dinner.
- Breakfast Burrito or Skillet
- Eggs - Fried, Scramble or Hard Boiled
- Pizza
- Burgers
- Hot Dogs
- Chicken Meatballs
- Pulled Beef and Pork
- Nachos
- Party Dips
- Cauliflower Bites
- Mac & Cheese
- Chicken Tenders Nuggets
- Baked Potato
- Dumplings
- Alfredo
- Salad
- Wraps
- Pinwheels
- Sandwiches
- Soups
Thick Sauce
Since this is a thick restaurant style sauce it coats chicken wings really nicely, even when it’s warm.
As it cools it thickens even more, it can be thinned out if needed easily with a little water.
How To Store
This buffalo sauce should be stored in an airtight container (bottle or jar) for up to two weeks in the refrigerator.
Step By-Step Instructions and Photos
- Grab the prepped ingredients.
2. Bring frank's redhot sauce to a simmer on low medium heat.
3. Pour and whisk in the cornstarch slurry.
4. Continue mixing until smooth for about 1-2 minutes.
5. Whisk in the butter one tablespoon at a time, mixing well after each addition.
6. Mixing will emulsify and thicken the sauce.
7. Can be reduced if you like a really thick sauce, it does thicken even more when cooled. Enjoy.
Thick & Creamy Buffalo Sauce
Equipment
- Saucepan
- Whisk
Ingredients
- 1 cup Franks Red Hot Sauce
- ¼ cup Unsalted Butter
- 2 teaspoon Cornstarch (Make slurry with 3 tablespoon water)
Instructions
- Bring frank's redhot sauce to a simmer on low medium heat.
- Pour and whisk in the cornstarch slurry. Continue mixing until smooth for about 1-2 minutes.
- Whisk in the butter one tablespoon at a time, mixing well after each addition. Mixing will emulsify and thicken the sauce.
- Can be reduced if you like a really thick sauce, it does thicken even more when cooled. Enjoy.
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