Buffalo Sauce ToTry

Inspired by https://www.chilipeppermadness.com/recipes/buffalo-chicken/


  • 1 stick butter 1/2 cup, or 8 tablespoons
  • ½ cup Louisiana style hot sauce – Franks Red Hot
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon paprika, smoked Spanish
  • ½ teaspoon granulated garlic or more to taste
  • Salt and pepper to taste
  • Adjust heat with Cayenne.

Buffalo Chicken Wing Sauce

From https://www.allrecipes.com/recipe/219109/buffalo-chicken-wing-sauce/

Who Invented Buffalo Sauce?

Teressa Bellissimo, owner of Anchor Bar, [in Buffalo NY] invented Buffalo sauce in 1964. At the time, chicken wings were usually thrown out or used to make stock for soup. When Bellissimo’s son asked her to prepare a late-night snack for his friends, she deep-fried the wings and tossed them in a buttery hot sauce. Thus, Buffalo wings (and Buffalo sauce) were born.


? cup hot pepper sauce (such as Frank’s RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
? teaspoon garlic powder
salt to taste


  1. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.
  2. As soon as the liquid begins to bubble on the sides of the pot, remove it from heat, stir with the whisk, and set aside for use.

Buffalo Deviled Eggs – https://www.almanac.com/recipe/buffalo-deviled-eggs

50 Foods to Buffalo

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