Buffalo Barbecue Sauce Recipe

A small bowl of buffalo barbecue sauce.
Photograph: Daniel Gritzer

Why relegate Buffalo sauce to chicken wings? Here, we've borrowed those flavors—namely, Frank's Red Hot Sauce and butter—and worked them into a slightly thicker ketchup base. A pinch of celery salt adds a subtle reminder of the carrot and celery sticks typically served with Buffalo wings, while a splash of cider vinegar helps keep the sauce more firmly in the tart zone where it belongs. Not totally unlike Lexington Dip, this is a slightly thinner, vinegary sauce that's meant as more of a topping than a glaze. Try tossing it with shredded smoked chicken or pulled pork.

Recipe Facts

Active: 20 mins
Total: 20 mins
Makes: 2 cups

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  • 1 cup Frank's Red Hot Sauce
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons unsalted butter
  • Pinch celery salt
  • Kosher salt and freshly ground black pepper


  1. In a medium saucepan, combine hot sauce, ketchup, vinegar, Worcestershire sauce, butter, and celery salt. Bring to a low simmer over medium heat, stirring frequently, until butter melts. Continue to gently simmer, stirring, over low heat, until flavors meld and sauce thickens slightly, 5-10 minutes. Season with salt and pepper and serve.

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