Quick Answer
How do you make BBQ buffalo sauce?Combine BBQ sauce and buffalo sauce — the key is proportion. A 50/50 blend is the starting point: equal parts BBQ sauce (or homemade BBQ base) and buffalo sauce (Frank's + butter). This produces a sauce with equal barbecue and buffalo character. For more heat: 70% buffalo, 30% BBQ. For more smoke and sweetness: 70% BBQ, 30% buffalo. Add a teaspoon of smoked paprika to either version to intensify the smoky character without adding sweetness.
Getting the BBQ-Buffalo Balance Right
BBQ sauce and buffalo sauce have opposing flavor profiles:
- Buffalo sauce: Tangy (vinegar-forward), hot (cayenne), buttery, thin
- BBQ sauce: Sweet (brown sugar or molasses), smoky (smoked paprika or liquid smoke), thick, often tomato-based
Combined, these produce a sauce that's complex, layered, and interesting — the sweetness of BBQ reduces buffalo's perceived heat, the smoke adds depth, and the buffalo's vinegar cuts through BBQ's sometimes heavy sweetness. The combined sauce is also thicker than standard buffalo (the tomato and sugar in BBQ add body) which improves wing adhesion.
BBQ Buffalo Sauce (From Scratch)
Ingredients
- For the buffalo base: 1/3 cup Frank's RedHot + 4 tablespoons cold unsalted butter
- For the BBQ component: 3 tablespoons ketchup + 1 tablespoon brown sugar + 1 tablespoon apple cider vinegar + 1/2 teaspoon smoked paprika + 1/4 teaspoon liquid smoke
- Optional: 1 tablespoon honey (for more sweetness/glaze quality)
Method
- Make buffalo sauce: warm Frank's over low heat, whisk in cold butter 1 tablespoon at a time until emulsified.
- In the same pan over low heat, stir in ketchup, brown sugar, apple cider vinegar, smoked paprika, and liquid smoke.
- Stir over low heat for 2–3 minutes until sugar dissolves and components are fully incorporated.
- Taste and adjust: more Frank's for more heat, more brown sugar for sweetness, more smoked paprika for smoke.
- Keep warm and toss with wings immediately after cooking.
Tips
- Using bottled BBQ sauce: skip the BBQ component above and just mix equal parts Frank's-butter buffalo sauce with your favorite bottled BBQ sauce. Simmer 2–3 minutes together.
- Liquid smoke is optional but effective — even 1/4 teaspoon of liquid smoke significantly amplifies the smoky character. Use sparingly; too much becomes harsh.
- This sauce caramelizes well under heat — brush on wings and finish under the broiler for 2–3 minutes for a lacquered, sticky exterior.
BBQ-to-Buffalo Ratio Guide
| Ratio (BBQ:Buffalo) | Character | Heat Level | Best For |
|---|---|---|---|
| 30:70 | Mostly buffalo, slight smoky sweetness | Medium-hot | Buffalo lovers wanting BBQ notes |
| 50:50 | Equal partnership, complex | Medium | Crowd-pleasing balance |
| 70:30 | Mostly BBQ, mild heat background | Mild-medium | BBQ lovers trying buffalo |
| 80:20 | BBQ with a tingle | Very mild | BBQ-style event, minimal heat |
For wings at a mixed party: the 50:50 ratio pleases the widest range of guests. The heat is present but not confrontational, and the BBQ sweetness reassures guests who are wary of hot sauce.
Best Uses for BBQ Buffalo Sauce
BBQ buffalo sauce's thickness and sweet-heat balance makes it ideal for:
- Chicken wings: The classic application — toss wings for full coverage or brush on for a glaze
- Grilled chicken thighs: Brush during the last 3 minutes of grilling. The sugar caramelizes slightly over the flame.
- Pulled chicken or pork: Mix into shredded meat for a BBQ-buffalo hybrid that works on sandwiches and sliders
- Meatballs: Brush on baked meatballs as a finishing glaze — the combination of sweet and heat is excellent
- Ribs: Apply as a finishing glaze on baby back ribs — adds heat and tang to what would otherwise be a straight sweet BBQ profile
- Burgers: Use as a condiment spread on the bun; the thick texture doesn't drip like straight buffalo sauce
💡 The Grilling Advantage
BBQ buffalo sauce is particularly well-suited for grilling because its sugar content caramelizes at grill temperatures, creating a sticky, lacquered exterior on wings and other proteins. Standard buffalo sauce (no sugar) doesn't caramelize — it just heats up and drips. BBQ buffalo's sugar content makes it behave like a true glaze: it sets on the surface under heat and creates a coating that doesn't run off as aggressively. For grilled wings: brush generously in the last 2–3 minutes of grilling, turn once, brush again. Remove when the sauce is bubbling and slightly charred at the edges.