5-Minute Buffalo Chicken Wing Sauce

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I've always loved chicken wing sauce but I found many recipes to be too buttery and greasy, too salty and too vinegary.

In this recipe I used slightly less butter, less vinegar, and added some coconut aminos for subtle sweetness. I kept the Worcestershire sauce for the perfect umami.

For the hot pepper sauce you can use Frank's Redhot Sauce which is sugar-free, or you can use store-bought Sriracha sauce, although many brands have added sugar. If you can't find sugar-free, you can use our homemade Sriracha Sauce.

Once you make this DIY Buffalo Sauce, follow this Chili-Lime Crispy Chicken Wings recipe for ultra crispy chicken wings and then use the buffalo sauce for dipping instead of the sweet chilli sauce. Alternatively, you can coat the wings with the sauce before baking, just like we did in this Baked Buffalo Chicken Wings recipe.

This recipe will make slightly over a cup, which is about 8 servings if you use 2 tablespoons per serving. I listed values per tablespoon in the nutrition facts below for simplicity.

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Nutritional values (per serving, 1 tbsp/ 15 ml)

Ingredients (makes about 1 cup, 255 ml/ 8.5 fl oz)

• ²/₃ cup hot pepper sauce such as Frank's Redhot Sauce or Sriracha (160 ml/ 6 fl oz) - you can make your own
• ³/₄ stick unsalted butter (85 g/ 3 oz)
• 1 tbsp apple cider vinegar or white wine vinegar (15 ml)
• 1 tbsp coconut aminos (15 ml)
• 1 tsp Worcestershire sauce
• 2 cloves garlic or ¹/₄ tsp garlic powder
• ¹/₄ tsp sea salt, or more to taste
• Optional: ¹/₈ tsp cayenne pepper, or more to taste

Instructions

1. Place all of the ingredients in a saucepan: hot sauce, butter, vinegar (apple cider or white wine vinegar), coconut aminos, Worcestershire sauce, crushed garlic cloves (or ¹/₄ tsp garlic powder) and salt.
   Note: You can use any hot pepper sauce such as Frank's Redhot Sauce (sugar-free), or you can use store-bought Sriracha sauce (may contain sugar), or use our homemade sriracha sauce which is sugar-free.
2. Bring to a simmer and cook on medium heat while stirring. Once the sauce starts to bubble, take off the heat and whisk to combine. Taste and season with more salt if needed. For extra heat you can add a pinch of cayenne pepper.
3. Transfer to a storage jar and let it cool down. To store, refrigerate for up to 2 weeks. Use this sauce instead of the sweet chilli-lime sauce in this recipe!

Ingredient nutritional breakdown (per serving, 1 tbsp/ 15 ml)

Net carbs	Protein	Fat	Calories
Frank's Redhot Sauce, hot pepper sauce
0.2 g	0.1 g	0.1 g	3 kcal
Butter, unsalted, grass-fed
0 g	0 g	4 g	36 kcal
Apple cider vinegar
0 g	0 g	0 g	0 kcal
Coconut aminos (substitute to soy sauce)
0.1 g	0 g	0 g	0 kcal
Worcestershire sauce
0.1 g	0 g	0 g	0 kcal
Garlic, fresh
0.1 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Total per serving, 1 tbsp/ 15 ml
0.4 g	0.1 g	4.2 g	40 kcal

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