Buffalo Wing Sauce

Buffalo Wing Sauce

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

This sauce is awesome, tastes like the buffalo wings you get in restaurants.


2 cups Cayenne; peppers
1/2 cup Water
1/3 cup Onion; chopped
1 clove Garlic; minced
1 cup White vinegar
1 stick Butter
1 bottle Louisiana hot sauce; or wing sauce
1/2 cup Lemon juice
1 teaspoon Honey
1 cup Ketchup

Original recipe makes 4



This recipe is one of a kind. Ever since I ventured into making my own kind of chicken wing sauce, my wife, my friends and my family won't stop coming over to have some of this delicious finger-licking good special sauce. And here's how you make it:

Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate.

Place butter stick on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Louisiana Hot Sauce.

Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

Alert editor   


YUMMY! This buffalo chicken recipe is really good! I dont use wings I use chicken tenders instead, their boneless and white meant which I prefer.

Calories Per Serving: 428 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is superb. I did not have the cayenne peppers, so I omitted them. Also, since my wife does not appreciate spicy food, I cut the heat with 2 tablespoons of apple cider vinegar. I used shallots instead of onions, because I had them on hand. I thickened the sauce with a little corn starch to make it adhere better. Didn't harm the recipe; still tastes fantastic.
philwynk 6y ago

[I posted this recipe.]
cpbooks2 7y ago

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