Buffalo Sauce: Because Football is Back

Buffalo Sauce: Because Football is Back

Football is here! This of course means we should increase our intake of food on Sundays while parked in front of the TV. Sometimes I go the extra mile (aka “have extra cash”) and go to the game. While the footlongs with the works are great, let’s get back to worrying about stuffing our face in the comfort of our own homes.

If you’re from Western New York (like I am) you know a thing or two about Buffalo Sauce; how it’s perfect for Sunday afternoons and evenings. But mostly we know it generally sucks anywhere else. Even Eastern New York has pretty terrible guesses at an authentic sauce. Seriously Albany area…screw you! It troubles me that most of the world has to deal with a lack of this amazing sauce. Particularly since there’s only two ingredients. Put them together, heat them…..and done. Seriously rest of the world, how do you mess that up? Well there are a few things that can easily go wrong. Sit for a spell and let Papa Skarekrow tell you how it’s done:


Buffalo Sauce

By skarekrow13 Published: September 8, 2013

  • Yield: About 1.5 cups (4 Servings)
  • Prep: 1 min
  • Cook: 10 mins
  • Ready In: 11 mins

Hot Sauce with butter. Yummy!


  • 1 Cup Hot Sauce (preferably Frank's Red Hot Sauce) Picking the right hot sauce is key. Frank's isn't the hottest sauce, but has tremendous flavor.
  • 1/4 Cup Unsalted Butter (Margarine will not work) The amount of butter you add will change the the sauce from hot to mild. Less butter=more hot. You can have anywhere from a couple tablespoons on up
  • Basil (optional) Goes great with chicken.
  • Jelly, soda or maple syrup (optional) If you like your sauce sweet you can add any one of these. I know it sounds crazy, but it works. Maple syrup makes it tangy if you like that.
  • Vinegar or peppers (optional) If your sauce is not hot enough you can add a drop or two of vinegar. Just be careful. Adding too much will ruin the flavor. You can also add a pepper of your choice to the heating stage if you'd like.


  1. Add hot sauce to pan over low heat. Add butter stirring often until the butter is melted and they are well mixed (do not heat the butter first or in another pan as the butter will separate). If using a thinner sweet ingredient, like soda, cooking times will need to increase to boil off some water. Add sweet ingredients to taste, as you can start with a little and letting the sauce continue to simmer won't hurt anything if you need to add more later.

  2. (Optional) If you are going to add spices heat them in the pan prior to adding the sauce to bring out the full flavor.

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5 comments on “Buffalo Sauce: Because Football is Back”

  1. GrinTwist says:

    Awesome article mate.

    I’ll have to use this to make some buffalo wings when I get the chance.

  2. Emergence says:

    Haha I’m actually seeing how easy this is and am considering making it for the early afternoon games. Nice share Skare.

  3. Skarekrow13 says:

    Now you know why we put this on everything ’round these parts. It’s soooooo easy.

  4. So this isn’t so much an update as it is bragging but:
    My wife wanted wings last night (and I always do) do we made some homemade. Today my daughter wanted mac and cheese lunch so with last night’s leftovers I’m having buffalo chicken mac and cheese

  5. Bumping this via a comment in memory of Ralph C. Wilson Jr.

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