This Low Calorie Buffalo Sauce has all the spicy goodness you'd expect in a spicy buffalo sauce. This easy recipe is a great way to add a little kick to any of your dishes!
Check out my Pineapple Habanero Sauce and my Cilantro Chimichurri Sauce for more delicious sauce ideas!
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Are you craving the great taste of a spicy sauce? Look no further than this low calorie buffalo sauce recipe! It's made on the stovetop and is perfect to slather on grilled chicken breasts, a dipping sauce for your veggie sticks, or drizzled over a salad.
You can also adjust the spiciness of your homemade buffalo sauce recipe to your liking by changing up the amount of cayenne pepper.
Why You'll Love This Recipe
It's easy to make your own buffalo sauce with simple ingredients found at most grocery stores. Whether you love spicy sauce, or just a little kick, this easy recipe can be adjusted to your desired spice level!
With a handful of pantry staples and a few minutes on the stove, you'll have a batch of flavorful sauce in no time. The good news is you can make your very own hot sauce that's perfect for your favorite appetizer or buffalo chicken wings.
Ingredients You Need
- Hot sauce: Hot sauce, like Frank's hot sauce, brings the spicy kick and tanginess that defines buffalo sauce.
- Water: Helps achieve the desired consistency.
- White vinegar: Adds acidity and tanginess to the sauce, giving it that classic buffalo flavor.
- Worcestershire sauce: Brings a depth of umami and savory notes.
- Garlic powder: Provides a subtle garlic flavor.
- Onion powder: Contributes to the savory aspect of the sauce.
- Paprika: Adds a hint of smokiness and a mild earthy flavor.
- Cayenne pepper: Gives the sauce its heat. You can adjust the spiciness level according to your preference.
- Salt & pepper (to taste): Essential for seasoning the sauce and balancing out the flavors.
How To Make Buffalo Sauce From Scratch
Step 1. Combine ingredients: In a saucepan, mix hot sauce, water, white vinegar, and Worcestershire sauce.
Step 2. Add spices: Stir in garlic powder, onion powder, paprika, and cayenne pepper. Adjust spiciness to taste.
Step 3. Simmer: Heat over low, stirring occasionally for 5 minutes until well combined.
Step 4. Cool: Allow the sauce to cool before transferring to a container.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Adjust The Spiciness
The cayenne pepper is responsible for the heat. Start with a small amount and gradually add more, tasting as you go, until you reach your desired level of spiciness.
Making the Sauce Creamy
You can add a tablespoon or two of non-fat Greek yogurt, cream cheese or sour cream to create a creamy texture.
Tips
- Use a high quality hot sauce that you enjoy. A great option is Frank's RedHot that comes in a glass jar.
- Adjust the amount of water based on your desired sauce consistency. If you prefer a thicker sauce, use less water; for a thinner sauce, add a touch more water.
- For an added bonus, squeeze a little bit of lemon juice into the sauce. This can even replace the vinegar.
- Use fresh minced garlic and finely chopped onions instead of powdered for a fresher taste.
- Experiment with fresh or dried herbs like cilantro, parsley, or chives for an herbal dimension.
- Add a touch of natural sweetness with a small amount of honey, agave nectar, or a calorie free sweetener.
Frequently Asked Questions About Buffalo Sauce
Yes, you can use your favorite hot sauce or any brand you prefer. Just keep in mind that different hot sauces have varying levels of spiciness and flavor, which might affect the final taste of the sauce.
Definitely! This sauce is perfect for coating buffalo wings. After cooking the wings, toss them in the sauce until they're evenly coated for that classic buffalo wing flavor. For a little extra on game days you can top the wings with blue cheese and green onions.
It's recommended to store buffalo sauce in the refrigerator. Homemade buffalo sauce can be stored in the refrigerator for up to 2 weeks.
Yes, buffalo sauce can be frozen. When stored in an airtight container in the freezer, buffalo sauce can last for 3-4 months
More Sauce Recipes You Might Enjoy
Low Calorie Buffalo Sauce
Special Equipment
Ingredients
- ½ cup hot sauce such as Frank's RedHot or any other hot sauce of your choice.
- ¼ cup water
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper adjust to your desired level of spiciness
- Salt and pepper, to taste
Instructions
- In a small saucepan, combine the hot sauce, water, white vinegar, and Worcestershire sauce.
- Place the saucepan over low heat and whisk the ingredients together.
- Add the garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to the sauce. Stir well to combine.
- Continue to cook the sauce over low heat for about 5 minutes, stirring occasionally.
- Taste the sauce and adjust the seasonings if needed. If you want it spicier, add more cayenne pepper. If it's too spicy, you can dilute it with a bit more water.
- Once the sauce has reached your desired consistency and taste, remove it from the heat.
- Let the sauce cool down before transferring it to a clean, airtight container.
Notes
- Use a high quality hot sauce that you enjoy. A great option is Frank's RedHot that comes in a glass jar.
- Adjust the amount of water based on your desired sauce consistency. If you prefer a thicker sauce, use less water; for a thinner sauce, add a touch more water.
- For an added bonus, squeeze a little bit of lemon juice into the sauce. This can even replace the vinegar.
- Storing: Once the buffalo sauce has cooled down to room temperature, transfer it to a clean, airtight container. Glass jars or plastic containers with tight fitting lids work well. Store in the refrigerator for up to two weeks.
- Freezing: Portion the sauce into smaller airtight containers or even ice cube trays, so you can easily thaw just the amount you need. Seal the containers securely to prevent freezer burn. Freeze for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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