This easy homemade recipe for chicken wing sauce will warm up any get-together!
Whether it’s football or Friday night, everyone loves chicken wings. Since it’s already got a hot and spicy base like Frank’s Red-Hot Sauce, chicken wing sauce can be made in minutes with some butter and a kick of garlic and vinegar!
A Favorite Hot Chicken Wing Sauce
- Buffalo chicken wing sauce has butter to make a creamier sauce that clings to the outside of the wings.
- The addition of garlic and vinegar up the flavor and this sauce is FAST to make.
- Make it mild (use mild hot sauce) for the kiddies to dip their chicken nuggets in or make it extra hot!
- Don’t forget to serve buffalo chicken wings with a platter of carrot and celery sticks and a side of Homemade Ranch Dressing for extra dipping.
Ingredients & Variations
BUTTER – Butter makes this sauce super smooth and it helps the sauce to cling to the wings as the butter cools.
FRANK’S HOT SAUCE – Frank’s created their signature sauce in 1920 and their famous Buffalo wings in 1964 and it’s our first choice (and usually so much better than store brands). Want it hotter? Add a few drops of Tabasco, Tapatio, Cholula, or Crystal’s.
SEASONINGS – Garlic adds a deeper flavor to wing sauce and a splash of vinegar (optional) gives it a tangy punch. Garlic powder can be used in place of fresh garlic. If vinegar isn’t available, lemon juice can work.
VARIATIONS – Stir in a tablespoon or so of honey or maple syrup for a sweet hot wing. Add a couple of teaspoons of Worcestershire sauce for some extra oomph.
PRO TIP: If time permits, whip the butter in a personal blender before adding to the pan. The additional air whipped into the butter will prevent it from separating.
How to Make Chicken Wing Sauce
This simple recipe is a keeper because any of the ingredients can be adjusted for flavor or heat index.
- Cook garlic in butter until fragrant.
- Add hot sauce and optional vinegar. Whisk until smooth.
- Remove from heat and allow to cool before using.
How to Use Chicken Wing Sauce
Cook chicken wings, drumsticks, thighs, or tenders until they are crispy, and then toss them in a big bowl with a generous amount of chicken wing sauce. To use as a marinade, gently toss raw wings in flour and then wing sauce. Refrigerate for at least an hour and bake at 350°F for 30 minutes, flipping halfway through. Brush on more sauce, if desired.
- Cook wings in the oven, deep fryer, or air fryer. Toss with sauce before serving.
- Add it to chicken salad or a favorite blue cheese dip.
- Stir it into casseroles, mac and cheese, or pasta salad.
- Be careful not to overcook the garlic or it will give the sauce a bitter aftertaste.
- Whisking the sauce instead of stirring it will help it blend more easily.
- Honey is a great way to add sweetness.
- Look for a mild hot sauce or buffalo sauce to tame the heat.
- Freeze portions of wing sauce in ice cube trays and then store the cubes in a freezer bag. Pop one out to add to sour cream or Creamy Cheese Sauce, or use it to liven up a Stir Fry or an Omelette!
- Lemon Pepper Wings – perfectly seasoned
- Air Fryer Buffalo Wings – a game-day fave
- BBQ Chicken Wings – oven-baked or air fried
- Actually Crispy Oven Baked Wings – so crispy & juicy
- Garlic Parmesan Wings – a crowd favorite
Did you make this Chicken Wing sauce? Be sure to leave a rating and a comment below!
Chicken Wing Sauce
- ½ cup butter
- 2 cloves garlic minced
- 1 cup hot sauce such as Frank's Red Hot
- 2 teaspoons white vinegar optional
- Place butter in a small saucepan with garlic.
- Cook over medium low heat until melted and fragrant.
- Add hot sauce and vinegar if using, whisk until smooth. Remove from the heat and cool before using.
- 1 tablespoon honey or maple syrup
- 2 teaspoons worcestershire sauce
- Do not boil the butter or it will separate.
- The sauce will thicken slightly as it cools.
- Store leftover sauce in an airtight container in the fridge for up to 2 weeks.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I absolutely LOVE the tip about whipping the butter before mixing it all together. In all my years of making wing sauce, that has never occurred to me to try! I will definitely give that a shot the next time I make some wings because no matter what else I have tried, the sauce always ends up separating if it stands longer than a short period of time.
One tip from my side is to add a dash or two of liquid smoke to the sauce to give your wings that outdoor BBQ flavour. The amount you need depends on what kind of smoke you use, and what your personal preference is. Other than that, experiment with different things, add some paprika or some cayenne pepper for more of a kick. A squeeze of lemon juice can add a bit of tang to it as well. :)
That sounds delicious, Robert. Thanks for sharing that tip!