This is the only mild wing sauce I’ve made that actually tastes like the one from BWW—it’s tangy, buttery, and balanced just right!
Start with Frank’s RedHot and add butter, but the key is blending in a touch of garlic powder and paprika for warmth.
The vinegar is what sets Buffalo Wild Wings’ version apart, so don’t skip it or sub in lemon juice.
I like how this mild sauce holds up without being too spicy—it makes wings enjoyable for people who can’t do heat.
To get that signature gloss, I finish it with a little cornstarch slurry, whisked in and simmered until smooth.
Toss wings in the sauce while they’re still hot—the heat helps the sauce stick instead of sliding off!
How to Make Buffalo Wild Wings Mild Sauce Recipe
Ingredients
- 1/2 cup Frank’s RedHot Sauce
- 1/2 cup Unsalted Butter
- 1 tbsp Distilled White Vinegar
- 1/2 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Salt
- 1 tsp Sugar
Step-by-Step Instructions
Step 1:
Dump Frank’s RedHot Sauce, butter, vinegar, Worcestershire, garlic powder, paprika, cayenne, salt, and sugar into a small saucepan.
Step 2:
Set the pan over medium heat and whisk until the butter melts and the sauce looks smooth.
Step 3:
Let it come to a gentle simmer, stirring now and then. Give it about 5 minutes so the flavors meld together.
Step 4:
Taste and tweak the cayenne or sugar if you want it milder or a little sweeter. No shame in adjusting to your own preference.
Step 5:
Take the pan off the heat and let the sauce cool for a few minutes. It’ll thicken up a bit as it sits.
Step 6:
Pour the sauce over hot wings or stash it in a sealed container in the fridge for up to a week.
Tips and Tricks for Making This Recipe
Use the Right Hot Sauce
Honestly, Frank’s RedHot is the way to go. It really does make the difference if you’re after that true Buffalo Wild Wings vibe.
Melt the Butter Gently
Stick with medium or even medium-low heat so the butter doesn’t brown and mess with the flavor. Slow and steady wins this one.
Adjust for Your Heat Preference
Dial down the cayenne for a gentler sauce, or toss in an extra pinch if you’re feeling bold. Totally up to you.
Let the Sauce Rest
Letting it sit for 5-10 minutes makes a big difference. I always give mine a little time to cool and settle before serving.
Store Leftovers Properly
I keep leftover sauce in a glass jar in the fridge. It holds its flavor best that way and reheats easily—either on the stove or in the microwave.
What to Serve with Buffalo Wild Wings Mild Sauce Recipe
Celery and Carrot Sticks
Celery and carrot sticks are a classic for a reason. They’re crisp, cool, and balance out those saucy wings perfectly.
I like to keep it simple with fresh veggies—easy to prep, easy to eat. Don’t forget ranch or blue cheese for dipping if you want to stick to tradition.
Coleslaw
Coleslaw brings in that creamy crunch and helps mellow out any lingering heat.
Whip up a quick slaw with cabbage, carrots, and a splash of vinegar. It’s fresh, fast, and a great match for wings.
Try tossing in your favorite extras if you want to mix things up.
Macaroni and Cheese
Craving comfort food? Mac and cheese is always a favorite with wings, mild or spicy.
The creamy, cheesy sauce just works, especially for backyard meals or game nights.
Sometimes I’ll sneak a dash of hot sauce into the mac for an extra kick—highly recommend.
Grilled Corn on the Cob
Grilled corn is simple and adds a smoky touch. It disappears fast at my table, every time.
Butter and salt are classic, but lime juice, chili powder, or parmesan can make it pop even more.
Plus, you can grill it right next to your wings—minimal cleanup, maximum flavor.
Sweet Potato Fries
Sweet potato fries are a fun, tasty twist if you want something different on the side.
Their sweetness balances out the tangy sauce, and I usually bake them for a nice crisp.
Pair with garlic aioli or chipotle mayo for a little extra something.
Pretzel Bites
Pretzel bites might not be the obvious choice, but they’re great for soaking up extra sauce and keeping things interesting.
Serve them warm with cheese dip or honey mustard. They vanish quickly at parties, trust me.
Pickle Chips
Pickle chips with wings? Absolutely. Their sharp tang cuts right through the creamy sauce in the best way.
Slice up some dill pickles, bake or fry until crisp, and you’re set.
If you love pickles, these are a must-try next time you make wings.
Variations and Substitutions
Making it Less Spicy
Want less heat? Just use less cayenne or hot sauce, and add a bit more butter for a milder, rich flavor.
Sometimes a mild hot sauce instead of the usual cayenne-based one helps people who aren’t big on spice enjoy it more.
Dairy-Free or Vegan Options
For a dairy-free or vegan version, swap in a plant-based buttery spread or margarine. You’ll still get that creamy texture.
Some folks also use vegan Worcestershire to skip the anchovy flavor—it changes things up in a good way.
Extra Flavor Boosts
Add a splash of vinegar or a pinch of extra garlic powder if you want it tangier or more savory—depends on my mood, honestly.
Try smoked paprika or a squeeze of lemon for a little twist. No rules here.
How to Store Leftover Buffalo Wild Wings Mild Sauce Recipe
Container Tips
Pour leftover sauce into a clean, airtight container or a mason jar. That’s your best bet for keeping it fresh.
Make sure you don’t have any stray chicken bits in the sauce before storing—just the sauce itself.
If you tossed your wings in a bowl, only save the unused sauce, not the stuff that touched the chicken.
Refrigeration
Keep your sauce in the fridge whenever you’re not using it. Don’t let it sit out for more than a couple hours.
I’ve found it stays good for about five to seven days if you get it in the fridge right away.
Label the container with the date so you don’t have to guess later.
Freezing Option
You can freeze mild sauce in a freezer-safe container for up to two months.
Leave a little room at the top—sauces expand as they freeze.
Thaw it in the fridge when you’re ready for more wings.
Common Mistakes to Avoid
Too Much Sweetness
It’s easy to go overboard with sugar or honey, and suddenly your sauce is just sweet instead of tangy and peppery like it should be.
Measure the sweet stuff carefully and add a little at a time. You can always add more, but you can’t take it out.
Skipping Equipment Sanitization
If you’re making sauce ahead or storing it, don’t skip cleaning your bowls and containers.
Dirty gear can ruin the batch, especially if you’re using fresh garlic or anything that might carry bacteria.
I always wash everything in hot, soapy water before I start. Better safe than sorry.
Overseasoning
Dumping in too much salt, hot sauce, or garlic powder can totally wreck the balance and might turn your mellow sauce into something way more intense than you bargained for.
Honestly, when I’m trying out a new recipe, I just start with half the seasoning, give it a taste, and then adjust on the fly until it feels right to me.
Buffalo Wild Wings Mild Sauce Recipe
Ingredients
- 1/2 cup Frank’s RedHot Sauce
- 1/2 cup Unsalted Butter
- 1 tbsp Distilled White Vinegar
- 1/2 tsp Worcestershire Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Salt
- 1 tsp Sugar
Instructions
- Dump Frank’s RedHot Sauce, butter, vinegar, Worcestershire, garlic powder, paprika, cayenne, salt, and sugar into a small saucepan.
- Set the pan over medium heat and whisk until the butter melts and the sauce looks smooth.
- Let it come to a gentle simmer, stirring now and then. Give it about 5 minutes so the flavors meld together.
- Taste and tweak the cayenne or sugar if you want it milder or a little sweeter. No shame in adjusting to your own preference.
- Take the pan off the heat and let the sauce cool for a few minutes. It’ll thicken up a bit as it sits.
- Pour the sauce over hot wings or stash it in a sealed container in the fridge for up to a week.