Buffalo Wing Sauce, From-scratch Style

There’s no need for store bought when you can make this short and unfussy Kitchen-made Buffalo Wing Sauce with simply a few ingredients! Butter, garlic powder and cayenne pepper dress up regular hot sauce for a simple buffalo style sauce. And this sauce isn’t simply for wings! Dress up roasted or grilled veggies and drizzle over freshly popped popcorn, the options are endless! Makes about 1 cup in less than 10 minutes.

I’m pretty sure you can add buffalo sauce to anything and it’s guaranteed to be flavor-packed. amiright? Spicy, garlicky with that vinegar tang, it’s no surprise it’s so popular. Wether it’s used as a sauce for crispy chicken wings, drizzled on a pizza, veggies, popcorn or in a chip dip, buffalo wing sauce is fabulous and adds a reliable buttery and spicy touch.

Of course you could always pick up a bottle of buffalo sauce at your local grocery store, but if your fridge is like our fridge, there’s a good chance (read: always) there’s a bottle of Frank’s Red Hot hanging out in the side door.

So I use Frank’s as a base to make a simple, short and kitchen-made buffalo wing sauce. Technically not 100% without a mix, but if you have a recipe for hot sauce that tastes simply like Frank’s, then please hook your girl up! In the meantime, make this sauce and drizzle it over popcorn (do it!!) we add extra black pepper to ours, and get ready to fall in love with the savory heat!

For this kitchen-made buffalo wing sauce Gather:

• hot sauce – like franks
• butter
• garlic powder
• cayenne pepper

This is my go to recipe for buffalo wing sauce, but you can make it extra by adding in a few splashes of Worcestershire sauce, onion powder or paprika and other spices.

In a small skillet add 2/3 cup hot sauce, 3 tablespoons unsalted butter, 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.

Then whisk, while heating on low until the butter is melted and mixed throughly.

Pour the kitchen-made buffalo wing sauce into a glass jar or container that has a tight-fitting lid. Use this sauce immediately or refrigerate for 2 to 3 weeks or longer.

For a thicker sauce, bring the buffalo sauce to a low simmer. Then in a medium, heat safe bowl beat an egg yolk. Continue to whisk while slowly pouring in the hot buffalo sauce. Once the hot sauce hits the egg it should thicken immediately.

Enjoy! And if you give this From-scratch Buffalo Wing Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!