Make this super simple Thick Buffalo Sauce in under 5 minutes, with just 4 ingredients (and one is water!). It's quick, easy, spicy, and delicious, and perfect for all your buffalo sauce needs!
Jump to:
I love a good buffalo sauce, and I often use my homemade buffalo sauce in everything from Buffalo Cauliflower and Buffalo Cauliflower Tacos to Buffalo Chicken Quesadillas, Buffalo Chicken Sandwiches and Buffalo Chicken Pasta Bakes.
But sometimes I want something a bit more substantial, a wing sauce to add on top instead of in a dish, and that's where this thicker version comes in.
Why You Will Love This Recipe
- It's quick and all done in under 5 minutes
- It's easy with just 3 simple steps
- Just the right flavor - tasty, tangy, spicy buffalo taste!
- Drizzle on anything that needs a little spicy kick: steak, chicken, french fries, veggies...
What You Need to Make It
Ingredient notes & substitutions
- Salted butter: You can also use unsalted butter and add a pinch of salt.
- Hot sauce: I recommend using Frank's RedHot, Louisiana Hot Sauce or Cholula. Spicier versions like Tabasco won't work as well.
How to Make It
- Melt butter
- Mix in hot sauce until smooth
- Add corn starch slurry and mix while simmering, until thickened.
Expert Tips
- Make your sauce more or less spicy by using more or less hot sauce
- To make an extra spicy sauce, you can add a bit of ghost pepper flakes or sauce
- Use the sauce warm for best consistency - either straight away, or reheat it before using
- To make the sauce thinner - use less corn starch
- To make the sauce thicker - use more corn starch
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 7 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months.
Leftovers: Reheat leftovers before using, for the best consistency.
Reheating stove top: Heat in a saucepan over medium heat, stirring constantly, until hot and smooth.
Reheating in the microwave: Reheat leftovers in the microwave in 30-second increments, stirring between each segment.
What to Serve It With
- Air Fryer Ribeye Steak15 Minutes
- Air Fryer Steak Fries25 Minutes
- Meatballs without Breadcrumbs & Eggs1 Hours
- Air Fryer Chicken Leg Quarters20 Minutes
More Buffalo Sauce Recipes
- Buffalo Dipping Sauce2 Minutes
- Buffalo Shrimp10 Minutes
- Buffalo Cauliflower Tacos40 Minutes
- The Best Instant Pot Buffalo Chicken Dip40 Minutes
More Quick & Easy Sauce Recipes
- Buffalo Dipping Sauce2 Minutes
- Green Enchilada Sauce25 Minutes
- 5-Minute Blue Cheese Sauce5 Minutes
- 2-minute Gluten Free BBQ Sauce2 Minutes
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Thick Buffalo Sauce
Print RateIngredients
- 3 tablespoon butter salted or unsalted + a pinch of salt
- ½ cup hot sauce Frank's RedHot, Cholula, or Louisiana Hot Sauce
- ½ tablespoon corn starch
- 1 tablespoon cold water
Instructions
- Melt butter in a saucepan over medium heat, then mix in the hot sauce. Mix until combined.3 tablespoon butter, ½ cup hot sauce
- Make a corn starch slurry by mixing the corn starch with the cold water, then pour this into the buffalo sauce. Simmer 1-2 minutes while mixing, until thickened.½ tablespoon corn starch, 1 tablespoon cold water
Notes
- Make your sauce more or less spicy by using more or less hot sauce
- To make an extra spicy sauce, you can add a bit of ghost pepper flakes or sauce
- Use the sauce warm for best consistency - either straight away, or reheat it before using
- To make the sauce thinner - use less corn starch
- To make the sauce thicker - use more corn starch
- Storing:Â Store leftovers in the fridge in an airtight container for up to 7 days.
- Freezing:Â Store leftovers in the freezer in an airtight container for up to 3 months.
- Leftovers:Â Reheat leftovers before using, for the best consistency.
- Reheating stove top:Â Heat in a saucepan over medium heat, until hot and smooth.
- Reheating in microwave:Â Reheat leftovers in the microwave in 30-second increments, stirring between each segment.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Gizzele Brady
This was a great sauce thank you I made this for my husband Tom and he loved it he was watching football and was eating it with chips
Like
Good sauce
Buffolow lover but not this one
It’s trash I left it in the fridge and it got pasty like way to thick 1 star
Fenwick
This was a very good sauce my only prob is it uses a lot of hot sauce for the portion that you end up with 4 stars
Emmeline Kemperyd
Hi Fenwick! If you like it less spicy, you can always use less hot sauce. /Emmeline
It’s better know
It was better when I used Frank’s red hot than texes pete I used half and loved it
Thumbs up and down
It’s pretty good