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A small glass jar filled with spicy red chili paste, reminiscent of Buffalo Sauce, sits on a gray cloth, with a small bowl of red powder and a white bowl in the background.

Buffalo Sauce

I love making Buffalo Sauce because it brings that authentic tangy, vinegary, buttery heat Buffalo wings are famous for. Margarine, cayenne hot sauce, and a touch of maple syrup come together quickly on the stove, creating a glossy sauce where the garlic and paprika really shine. It's versatile enough for Super Bowl parties, tailgating, game day gatherings, potlucks, and casual get-togethers, and most adults who like bold, spicy flavors can't get enough. Keep it at room temperature for a few hours or refrigerate it for about a week.
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Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Course: Appetizer, Dips, sauce
Cuisine: American
Keyword: Buffalo Sauce
Servings: 7
Calories: 80kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

Instructions

  • Combine all ingredients in a small pot.
    ½ cup cayenne pepper hot sauce, 4 tablespoons margarine, 2 ½ tablespoons maple syrup, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt
  • Cook over medium heat, stirring continuously for 2-3 minutes until well combined and smooth.
  • Remove from heat and use as desired.
  • To store, let cool completely, transfer to an airtight container, and refrigerate for up to 1 week. Stir before using.

Notes

Here are my best tips for making perfect buffalo sauce every time:
  • Use Frank's Hot Sauce for authenticity: Frank's Hot Sauce was the original hot sauce used at Anchor Bar in Buffalo, New York, where Teressa Bellissimo created buffalo wings in 1964, and it gives you that classic tangy homemade buffalo wing sauce flavor.
  • Margarine keeps it vegan: Margarine stays emulsified better than butter when the sauce cools and keeps this recipe completely plant-based and cholesterol-free, which is why restaurant-style buffalo sauces stay smooth in the fridge.
  • Control the heat level: If you want milder sauce, use 6 tablespoons of hot sauce instead of 8 (½ cup), and if you want it hotter, add a pinch of cayenne pepper.
  • Stir continuously: The margarine can separate if the heat gets too high or if you stop stirring, so keep your whisk moving the entire 2 to 3 minutes.
  • Add extra flavor boosters: Stir in 1 teaspoon of white vinegar for extra tang, a pinch of black pepper for depth, or ½ teaspoon of vegan Worcestershire sauce for umami richness after the sauce is smooth and glossy.
  • Squeeze bottle storage: Transfer cooled sauce to a squeeze bottle so you can drizzle it easily without dirtying a spoon each time you use it.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 696mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 384IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 0.1mg
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