Mild Buffalo Wing Sauce

"Our favorite commercial wing sauce is "Wing-Time" sauce, but it can be a bit difficult to find in stores. My husband likes the hot version (as opposed to the "very hot" - he says it has more flavor, even though he likes extremely spicy food), and I like the mild version. Unfortunately, the mild version is almost impossible to find, so I needed to create my own recipe. And believe me, this recipe makes a nice, tangy, flavorful mild wing sauce! I use this recipe as the basis for buffalo sauce recipes, and then if my husband wants it spicier he simply can add his own favorite hot sauces over top the cooked food. Delicious!"
photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
Ready In:
3/4 cup, approx




  • In a pan over low heat, melt the butter. You can allow it to brown slightly if you like, it's up to you (slightly browning it gives it a nice flavor), but be careful that it doesn't brown too much or burn.
  • Add the remaining ingredients and whisk together well.
  • Simmer for only 3-5 minutes, whisking occasionally - if you do it for longer then the garlic powder will begin to cook and the sauce will separate a bit. If you're going to use the sauce for cooking other ingredients in (such as pouring over wings and baking), that's fine because that's what will happen anyhow, but if you're going to use it for dipping then you'll probably not want to heat it for long. As with any non-commercial butter/hotsauce sauce, the butter *will* separate a bit, that's normal.
  • Note: I plan to experiment with ways to keep the butter from separating from the sauce, so that I can make up batches and keep it in the refrigerator, so stay tuned!
  • Re the ancho chile powder: ancho is pretty mild, and the main flavor point you're looking for is smokiness. If you don't have ancho chile powder, you shouldn't substitute it with cayenne or regular chile powder because it won't taste the same. Cayenne will add a lot of heat, as will regular chile powder, and there's plenty of heat already in the Frank's Hot Sauce. If you don't have ancho, you can try smoked spanish paprika. Or if you really feel up to experimentation, you can try a couple drops of Liquid Smoke and regular mild (not hot) paprika or a little chile powder, making sure that you taste it as they're added gradually to get the amount of heat and smokiness you prefer.

Questions & Replies

  1. This is the greatest sauce! Personally, I think it is better than many restaurants. I love chicken wings, this now is my favorite sauce. Now for my question: You stated you are working on something to keep the butter from separating -- have you figured this out?
  2. Why dosnt this tell you what to cook it at and for how long???? All recipe show the temp? To cook at and how long for?????


  1. Not sure the original poster will see this, but if you melt the butter but NOT add the other items to the pot, pour everything into a blender, blend the heck out of it, your sauce will emulsify instead of seperate. Great sauce. Love it for mild heat and when it's blended it doesn't seperate at all!
  2. Are you up for standing in your kitchen doing a taste test and "yummmmmm"-ing and humming in pure divine mild buffalo wings bliss with sauce dripping down your chin and looking a mess when your family comes in to find out what's going on? And are you ready for everyone to dig in and forget all about gathering around the table and rather standing over the sink and the counter and eating a whole batch of wings without conversation except "these are soooooo gooooood, mom..."? cuz that's what happened here!! My high school graduate decided she wanted BWW on her grad party menu and I decided it was finally time to learn how to make our own wings and sauce. This was my very first sauce experiment and WE JUST LOVE LOVE LOVE IT! Yes we've eaten wings 4 times over the last 2 weeks and she made her final proclamation "These are all way better than anything I ever tasted there...thanks, mom!"
  3. Loved this wing sauce Julesong! The kids still found it a bit spicy but DH and I thought it was perfect. I did omit the ancho chile powder as I don't normally have that on hand. I will definitely make this again. Thx for sharing!
  4. Love love love this sauce. We've been making it for over a year now and I get so excited every time I make it that I forget to rate it! I do cut back on the butter and it is still 5 stars. If you emulsify the butter at the end (mix everything but the butter and get it just barely simmering, then add the butter 1 tablespoon at a time stirring it in well until fully absorbed before adding the next tablespoon) it won't separate and you can double, triple the batch and keep leftover sauce sealed in the fridge until next time (which won't be long when you've got the sauce in there just begging to be let out)
  5. I was taking wings to a super bowl party and knew some people didn't like hot stuff. So, I found this recipe and it turned out great! I'm a buffalo sauce addict - I often order a side of it with a meal in restaurants so I can dip my food in it. So, I was pleasantly surprised that this recipe tasted so good. I didn't have apple cider vinegar, so I subbed red win vinegar. Also, added fresh pressed garlic and some parmesan cheese. Caramelized nicely on the grill. The wings were a hit!


  1. Added a little extra butter after I took it off the heat to help thicken it.
  2. Very good. I increased the Frank's Red Hot to 1/3 cup, added 1/4 teaspoon ground cumin, and used chipotle chili power instead of ancho for a medium hot sauce. Excellent base recipe that you can turn up the heat to meet your preferences. Whisk well and there is minimal separation. Reheat in microwave and whisk again and it is just like freshly made.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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