Real Recipes From Real Home Cooks ®

buffalo wings sauce

(7 ratings)
Blue Ribbon Recipe by
Gary Hancq
Port Byron, IL

For years I thought they called them Buffalo Wings because they were bold and mean. Then, I found out they were conceived at the Anchor Bar in Buffalo, New York. Dominic Bellisimo was tending bar late one night in 1964 when a group of friends arrived with an appetite. Dominic asked his mother, who was working in the kitchen, to whip up something for his friends. Not enamored by the situation, she decided to make the gang something different. She proceeded to make history with her wings. The following is said to be a copy of her sauce. But truthfully, that's a guarded secret.

Blue Ribbon Recipe

If you can't visit the Anchor Bar in Buffalo, NY, this Buffalo Wing Sauce is the next best thing. The sauce has a good balance of tangy, spicy, and buttery goodness. The initial kick of heat wakes up your taste buds. Coat chicken wings with this zesty Buffalo sauce and serve with Blue cheese or ranch dressing for game day snacking.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 -6
prep time 20 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For buffalo wings sauce

  • 24
    chicken wing pieces, sectioned or split tips discarded
  • all-purpose flour
  • 6 Tbsp
    Louisiana hot sauce (this is the brand name)
  • 1/2 stick
    margarine, not butter
  • 1 Tbsp
    white vinegar
  • 1/8 tsp
    celery seed
  • 1/8 - 1/4 tsp
    cayenne pepper
  • 1/8 tsp
    garlic salt
  • 1/4 tsp
    Worchestershire sauce
  • 1 to 2 tsp
    Tabasco sauce
  • 1 dash
    salt and pepper
  • carrot and celery sticks
  • Bleu cheese dressing
  • Ranch dressing

How To Make buffalo wings sauce

  • Baking chicken wings.
    Lightly dust wings with flour. Place chicken wings on a foil-lined baking sheet and bake for 1 hour at 325 degrees. The wings can be deep-fried too.
  • Buffalo sauce ingredients in a saucepan.
    For the wing sauce, place all sauce ingredients in a small fry pan or pot.
  • Warming the ingredients.
    Warm through and simmer on very low heat for 10 minutes; stir occasionally.
  • Pouring sauce over the baked chicken wings.
    In a large bowl, add wings. Then pour sauce over.
  • Chicken coated in the Buffalo Wing Sauce.
    Shake and combine well.
  • Chicken coated in Buffalo Wing Sauce on a plate with dressing and sauce on the side.
    Serve with carrots, celery sticks, and Bleu cheese or ranch dressing (or both!). The wings can be placed in a Crock Pot on warm to keep warm for gatherings.
  • 7
    Alternate Hot Sauce: 2/3 c Frank's Red Hot Buffalo Wing Sauce 1/3 c ketchup 1/3 c lemon juice 1/2 tsp cayenne pepper Stir well and warm.