Classic Buffalo Sauce
The original wing sauce, tangy cayenne hot sauce emulsified with butter. It has almost no carbs and takes 5 minutes, so you never need bottled wing sauce.
Nutrition per serving
2 tbsp- Net carbs
- 0.2g
- Calories
- 94kcal
- Protein
- 0.4g
- Fat
- 10g
- Total carbs
- 0.4 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Garlic Parmesan wing sauce: The other wing-night favorite, with no hot sauce. It’s garlic butter loaded with Parmesan, black pepper and parsley.
- Cook the garlic in the butter over low heat for 2 minutes, until fragrant but not browned. Toss the wings in the garlic butter first, then in the Parmesan, pepper and parsley.
Dairy-free: Refined coconut oil replaces the butter. The flavor is neutral, and it coats just as well when warm.
- Warm the coconut oil with the hot sauce and whisk hard. Toss immediately, since it firms up as it cools.
Hot honey buffalo: A little allulose turns the sauce sticky and sweet-hot, like the honey-buffalo wings at sports bars.
- Whisk the allulose into the warm sauce until dissolved and simmer 1 minute so it turns syrupy. For more sweet heat, drizzle sugar-free hot honey over the sauced wings.
- Nice to have (optional)
-
½ cup Louisiana-style cayenne hot sauceleave out -
1 tsp white vinegarleave out -
1 pinch cayenne pepperleave out - Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $2.34 for 6 servings ($0.39 each) · how we estimate
Instructions
-
Melt the butter in a small saucepan over low heat.
-
Whisk in the hot sauce, vinegar, Worcestershire, garlic powder and cayenne. Warm until steaming, whisking constantly, but don’t let it boil, or the butter separates.
-
Use warm. Toss with hot wings, roasted vegetables or shredded chicken right away while the sauce is glossy and emulsified.
Tips for success
-
Set your heat level with the ratio. More butter makes it mild and rich, and less butter (or extra cayenne) makes it hot. - If the sauce separates as it cools, rewarm it gently and whisk hard, or blitz it for a few seconds with an immersion blender.
- Use on baked wings, buffalo cauliflower bites or in buffalo chicken dip. Bottled “wing sauce” can contain sugar and starch, so check labels.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: It solidifies when cold; rewarm gently and whisk until glossy.
Prep tip: It keeps up to 2 weeks, so make extra for buffalo chicken salads and dips through the week.
Refrigerate up to 2 weeks. It solidifies when cold, so rewarm gently and whisk before using.
Variations
3 variations, each with its own ingredients and macrosGarlic Parmesan wing sauce
FlavorThe other wing-night favorite, with no hot sauce. It’s garlic butter loaded with Parmesan, black pepper and parsley.
- + 4 cloves garlic
- + ½ cup finely grated Parmesan
- + 1 tbsp fresh parsley
- + ½ tsp black pepper
- no Louisiana-style cayenne hot sauce
- no white vinegar
- no cayenne pepper
1.1 g net · 121 kcal · 2.7 g protein · 12 g fat · ≈$0.40 per serving (+0.9 g net carbs vs the original)
Dairy-free
DietRefined coconut oil replaces the butter. The flavor is neutral, and it coats just as well when warm.
- unsalted butter → refined coconut oil
0.2 g net · 84 kcal · 0.3 g protein · 9.1 g fat · ≈$0.43 per serving (same net carbs as the original)
Hot honey buffalo
FlavorA little allulose turns the sauce sticky and sweet-hot, like the honey-buffalo wings at sports bars.
- + 2 tbsp allulose
0.2 g net · 96 kcal · 0.4 g protein · 10 g fat · ≈$0.50 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
