“Buffalo Sauce, won’t you come out tonight, come out tonight, come out tonight…” Surely, I cannot be the only one who gets “Buffalo Gals” stuck in their head every time they contemplate Buffalo sauce. I walk past it in the grocery aisles and start humming immediately. The Garlic Buffalo Sauce Recipe I’m going to share today will have you singing, too!
Please note, I said I walk past the stuff in the grocery store. Why? Well, in short, because the homemade one just tastes so very much better. I challenge you to compare them if you’re ever given the chance. Homemade Garlic Buffalo Sauce Recipe is robust with the round flavour of garlic, not just heat and vinegar like the store bought counterpart. It’s not hard to make, either. When you combine a simple process with a delicious outcome, I think making your own Garlic Buffalo Sauce Recipe is a no-brainer!
Oh, and folks- the biggest game of the football year is coming up. With five sons (one of whom is certifiably obsessed with everything sports-related) and a husband, this is akin to a national holiday at our home. As I’ve mentioned once or twice (or a thousand times), I don’t really care about football. (Translation: football bores me to tears. I might like it better if it was, oh say, hockey.) What I do care about, however, is finger food and appetizers and big sports events are an ideal time for me to flex my snack food muscles, so to speak. I’ve already shared our new favourite bread basket addition; Buffalo Garlic Knots. I also have a couple more fabulous Buffalo-sauced coming your way between now and February 5th, so that your football snack food game can be oh-so on point. So go on; make a double batch of our Garlic Buffalo Sauce Recipe. You can make the Buffalo Garlic Knots and still have some left for spreading on sandwiches, dipping chicken tenders into, making Buffalo Chicken Sandwiches, Boneless Buffalo Wings, Buffalo Chicken Baked Potatoes, and still have some left for the goodies I have coming your way over the next couple of weeks. Buffalo may be out of Super Bowl contention (that much I know courtesy of my sports-nut son), but Buffalo will still be a presence! Let’s go Buffalo; Garlic Buffalo Sauce Recipe, that is!
Cook’s Notes
- It is true that the classic Buffalo sauce as made in the Anchor Bar in Buffalo was simply Frank’s Red Hot Sauce and clarified butter. That being said, this sauce is just that much better that it justifies the diversion from tradition while still being completely identifiable as Buffalo sauce. I do NOT advise subbing in another hot sauce, though, if you want the true Garlic Buffalo Sauce Recipe experience. That being said, if you have a hot sauce you love to slather on foods, feel free to take the liberty! You can even order Frank’s Red Hot Sauce via amazon by the gallon. Yes. We can use a gallon of Frank’s. Who couldn’t?
- If you love Buffalo Sauce, but can’t quite handle the spice, the recipe includes notes on how to adjust it for Mild and Medium Garlic Buffalo Sauce Recipes. If you like it even hotter, the recipe also includes an alternative “extra spicy” version.
- People. USE UNSALTED BUTTER IN THIS GARLIC BUFFALO SAUCE RECIPE. I am sorry to type-scream, but it is seriously important to the final outcome. Frank’s Red Hot Sauce is salty enough without added salt from butter. While it might not be problematic if you are simply dunking food into the finished Garlic Buffalo Sauce Recipe, if you’re brushing it onto something and baking it, or further cooking it, you’ll evaporate the liquid, leaving behind a far saltier end product. Just trust me. Please.
- I choose to use a stick blender for making our Garlic Buffalo Sauce Recipe the sake of ease. It’s not strictly necessary. You could toss the contents into a blender, vent the lid, lay a couple layers of paper towel or a hand towel over the top and let ‘er rip. A food processor would probably do the job, too. If you don’t have either of those, you can smash the softened garlic cloves with a fork or potato masher for a more rustic sauce. A word to the wise, though… a stick blender is a dead handy thing to have around for pureeing hot soups in pots and other jobs where you’d have to try to transfer boiling liquids to blenders or somesuch. This one is my favourite and I’ve worked it like it is in a real high-stress test-lab for the past 4 years.
- The best storage for Garlic Buffalo Sauce is a plain old mason jar; they don’t stain or absorb odours, so they’re perfect for the job. I prefer the regular mouth because they make pouring a little easier.
- How long is the sauce good after it’s made? You can store homemade Garlic Buffalo Sauce in the refrigerator for up to a month without the quality deteriorating. If you’re going to store longer than that, though, you should freeze it. And if you have Garlic Buffalo Sauce in the house for longer than a month, you may want to rethink the lack of snack food in your life. I say this because I love you.
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Use this gear to make our Garlic Buffalo Sauce Recipe:
- Good Grips 9-inch whisk
- Cuisinart Stick Blender
- 2 quart stainless steel saucepan
- 1 quart regular mouth mason jars
- Frank’s Red Hot Sauce
Garlic Buffalo Sauce Recipe
Homemade Garlic Buffalo Sauce Recipe is robust with the round flavour of garlic, not just heat and vinegar like the store bought counterpart. It's not hard to make, either. When you combine a simple process with a delicious outcome, I think making your own Garlic Buffalo Sauce Recipe is a no-brainer!
Ingredients
- 1 cup unsalted butter melted
- 1 1/3 cups Frank's RedHot
- 10 cloves garlic peeled and lightly smacked to release oils
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire
- 1/4 teaspoon ground cayenne pepper
Instructions
- Melt the butter with the garlic cloves over low heat. Let the mixture bubble gently until the garlic cloves become tender, about 10 minutes. Take care not to "toast" the butter or garlic cloves, removing from heat as needed to prevent browning.
- Whisk together all remaining ingredients in a saucepan and bring to a boil over medium high heat. Boil for 2 minutes, whisking constantly. Remove from the heat and allow to cool for 5 minutes before blending until smooth with a stick blender or a regular blender. Transfer to a jar to refrigerate. It may separate as it cools, so whisk it together before using.
Recipe Notes
For MILD Garlic Buffalo Sauce, change the quantity of butter to 1 2/3 cups and the Frank's RedHot Sauce to 2/3 cup. For MEDIUM Garlic Buffalo Sauce, change the quantity of butter to 1 1/3 cups and the Frank's RedHot Sauce to 1 cup. For EXTRA SPICY Garlic Buffalo Sauce, change the quantity of butter to 2/3 cup and the Frank's RedHot Sauce to 1 2/3 cups.
You can also use our Garlic Buffalo Sauce Recipe to make these great dishes:
Buffalo Chicken Sandwiches
Buffalo Chicken Baked Potatoes
Oven Fried Homemade Chicken Nuggets and Boneless Buffalo Wings
Buffalo Garlic Knots
Cheryl - Pook's Pantry says
YOU ARE MY FAVORITE!!!!! (Sorry for yelling, but not really)
Rebecca says
HA! I think yelling about Garlic Buffalo sauce is perfectly reasonable!
Chris says
I love Frank’s in our hot sauce. The one thing I like to add is a splash of Worcestershire sauce.
Suzi says
Hi! Question….do you take the garlic cloves out after they release their flavor a become soft?
Rebecca says
Thanks for asking, Suzi! It appears I explained what happens next in the body of the post but not in the recipe… I’ve fixed the recipe to read that you should either use a stick blender or regular blender to blend until smooth!
Suzi says
Thank you!! Have tried several of your recipes, and love them all…will Def be trying this one 🙂
Megan @ MegUnprocessed says
That sauce sounds amazing! Homemade recipe are the best!
Gerard says
I am looking at the chicken. The breading looks so divine. Is that the boneless chicken wings recipe in the flesh?
Rebecca says
That is not the same recipe, but you can get it here!
Erin Grace says
Can you can this sauce and store in pantry?
Rebecca says
I’m sorry, Erin, but the butter in the recipe makes it unsuitable for canning. You can (see what I did there? Heh.) freeze it, though. You’ll need to reblend it after thawing because it will likely separate in the freezer, though.
Jim says
I do pretty much the same thing but have a twist. I use Frank’s hit sauce but, here is my twist, I use a half a stick of butter per half bottle if Frank’s. I put in a healing tbsp of minced garlic with some juice and wait for it, a 2 shots of tequila. Boom. I also charcoal grill my wings with hickory chips. Never deep fry ever! Serve these to your hungry men in your family and you will see. I do use a seasoned rub on my wings but that’s my secret recipe. Old Bay Seasoning on the wings. Opps did I just say that out loud, lol. I like sharing my recipe. Try it, o know it will surprise
Rebecca says
That sounds outstanding, Jim!
Robert says
Hi! -Just wanted to say, this sauce sounds AMAZING. We love sriracha in our house, specifically for the robust garlic element in tandem with the fire of hot peppers- but it’s not the best for hot wings or messy fingerfood. I look forward to trying this!! 🙂
Rebecca says
Thanks so much, Robert. I can’t wait to hear what you think!
Monalisa says
OMG! look yummy….
Drew says
Do you boil all the remaining ingredients with the garlic and butter, or do you combine them with the garlic and butter before blending?
Rebecca says
You boil them all together! 😀
Ken says
Try using valintino hot sauce much better quality
Maria says
I don’t think I can buy Franks red hot sauce in Australia so is there a substitute I can use
Rebecca says
Hi Maria- Here is a link I found for a copycat recipe for Frank’s RedHot. http://www.geniuskitchen.com/recipe/copycat-franks-red-hot-sauce-494182 The basic idea of Frank’s is that it’s a little more viscous than, say, Cholula or Tabasco, for instance. I’m not familiar with the brands of hot sauces available in Australia, so I’m not sure what brand would compare favorably. The truth is that wing sauce can be made with whatever hot sauce you like best, but the most “legitimate” or “authentic” wings are made with Frank’s. I encourage you to use whichever hot sauce you like best and experiment with it a bit!
Angela says
I have some questions 😉 Do you use the original Frank’s red hot or Franks buffalo sauce ? Also when it says to combine the remaining in a saucepan, is it the same sauce pan the butter and garlic is in or another one and then do you combined them at the end?
Rebecca says
Hi Angela- I use the same pan and original Frank’s Red Hot!
Carly says
This recipe looks amazing! I’m buying the ingredients next time I hit the grocery store! How long does it last in the refrigerator??
Rebecca says
Hi Carly- I would say a batch is good for about 3 weeks in the refrigerator!
Ed says
I’m from Utica, NY. This wing sauce is very similar to what our pizzeria’s serve with their wings. Thank you for the awesome recipe!
Rebecca says
You’re welcome, Ed! Thanks for the great review!
Erika says
Would you recommend any alterations to home can this in larger batches to have on hand in the pantry?
Rebecca says
Hi Erika- I wouldn’t advise canning this because the butter in it makes it unsuitable for canning. It freezes pretty well, though!
Paris Hardnett says
Hii Can I used minced garlic instead of garlic cloves? If so how much minced garlic should I use?
Rebecca says
Hi Paris-
Are you using minced garlic from a jar? If so, I’d recommend using whatever the amount is they say is equivalent to a full clove, but you’ll need to watch it carefully because it will be far more prone to browning and you want to avoid that. Also, the minced garlic in jars usually has citric acid as a preservative, so it’ll change the flavour profile of the sauce a little. I do highly recommend using whole cloves if at all possible. 🙂