More Than Wings: 7 Recipes to Make With Buffalo Sauce
Americans ate an estimated 1.33 billion chicken wings during 2017’s Super Bowl weekend (that’s about four for every man, woman, and child in the United States), many of them drenched in Buffalo sauce. We love these perennially popular snacks as much as the next person, but eating a plateful of wings isn’t the only way to get your spicy sauce fix.
Buffalo sauce – a combination of hot sauce, butter, cayenne pepper, and other ingredients – is also the perfect accompaniment to a huge variety of foods, from beef to veggies to seitan. Whether you’re bored with wings or just can’t get enough heat in your food, here are seven recipes featuring Buffalo sauce.
1. Buffalo Chicken Dip
Buffalo wings are as messy as they are tasty. You can keep your fingers clean and save on napkins by making a batch of this creamy baked Buffalo chicken dip. Serve it with celery, carrot sticks, or crackers for the perfect game-day snack. Recipe from the Food Network’s Claire Robinson.
- 8 ounces cream cheese
- ½ cup finely chopped celery
- ½ cup hot sauce, preferably Frank’s
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Directions: Preheat the oven to 425 degrees Fahrenheit.
In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce, and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.
2. Buffalo Roasted Cauliflower
Deep-fried wings might not be on the menu if you’re trying to eat healthy, but you can still get some Buffalo flavor by trying this recipe for roasted cauliflower from Closet Cooking. Cauliflower is loaded with potassium, fiber, and Vitamin C, which means you can eat as much of this tasty snack as you like without blowing your diet.
- 1 head cauliflower, cut into florets
- 1 tablespoon oil
- Salt and pepper to taste
- ¼ cup Buffalo sauce
- Blue cheese or ranch dressing for dipping (optional)
Directions: Preheat oven to 400 degrees Fahrenheit.
Place the cauliflower florets in a large bowl and toss with the olive oil, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet and cook in the oven for about 20 to 30 minutes, or until lightly golden in color.
Remove cauliflower from oven, let cool slightly, then toss with the Buffalo sauce. Serve with carrots and celery sticks, plus blue cheese or ranch dressing on the side for dipping.
3. Buffalo Hummus
Creamy, filling hummus gets some extra kick with the addition of Buffalo sauce. This recipe also includes blue cheese, so the dip delivers that signature combination of spicy and cool that Buffalo wings famous for. Recipe from Gimme Some Oven.
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 5 cloves garlic, peeled
- ¼ cup water (or 2 tablespoons water plus 2 tablespoons olive oil)
- ¼ cup tahini
- ¼ cup crumbled blue cheese (optional)
- 4 to 8 tablespoons hot sauce, to taste
- 2 tablespoons freshly-squeezed lemon juice
- 1½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly-ground black pepper
- Olive oil, chopped roasted red peppers, thinly-sliced green onions, and extra crumbled blue cheese for topping (optional)
Directions: Combine all the ingredients (aside from the optional toppings) in a blender or the bowl of a food processor. Pulse until everything is combined and the mixture is creamy. Taste, and add more hot sauce if desired. Garnish with additional toppings if desired and serve with celery, carrots, or pita wedges.
4. Slow Cooker Buffalo Ranch Pulled Pork
If you’re hosting a Super Bowl party, these slow-cooked pulled pork sliders are sure to satisfy your guests. With just three main ingredients, this dish is a snap to prepare in advance, which means you can spend your time watching the game rather than in the kitchen. Recipe from Plain Chicken.
- 3 pounds pork butt
- 1 (16-ounce) bottle Buffalo wing sauce
- 1 (1-ounce) package dry Ranch dressing mix
- Slider rolls, for serving
- Blue cheese or ranch dressing, for serving
Directions: Place the pork in the slow cooker and pour the Buffalo sauce over. Sprinkle with the ranch dressing mix. Cover and cook on low for 8 hours.
When the meat is fully cooked, remove it from the slow cooker and shred with two forks. Return to the slow cooker and stir with the sauce to coat.
Spoon meat onto rolls. Top with blue cheese or ranch dressing if desired, then serve.
5. Seitan Buffalo Wings
Even vegetarians can enjoy Buffalo wings. In this recipe from Baked In, seitan – a meatless protein made from wheat — is pan-fried and then doused in Buffalo sauce for a snack that even meat eaters will enjoy. To make these wings vegan, use non-dairy milk in the breading and margarine to prepare the sauce.
For the breading:
- 1 cup non-dairy milk
- 1 teaspoon vinegar (or, replace the non-dairy milk and vinegar with 1 cup buttermilk)
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
For the Buffalo sauce:
- ½ cup Frank’s Red Hot Sauce or other cayenne pepper sauce
- ½ cup margarine or butter
- 1 teaspoon white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For the wings:
- 2 tablespoons olive oil, divided
- 4 ounces cremini mushrooms, sliced
- ¼ cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup water
- 1 cup plus 1 tablespoon vital wheat gluten
- Vegetable oil for frying
Directions: To make the breading, combine the milk and vinegar in a small bowl and stir. Set aside. (If using buttermilk, just pour into a bowl and set aside.) Mix together the breadcrumbs, flour, and spices in another bowl. Set aside.
To make the Buffalo sauce, add the hot sauce, margarine or butter, vinegar, garlic powder, and salt to a small saucepan. Heat over medium-low, whisking frequently, until the butter is melted and the sauce bubbles. Taste and add more hot sauce if desired. Remove from heat and set aside.
To make the wings, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or foil and set aside.
Add 1 tablespoon of oil to a large skillet and heat over medium. Add the mushrooms and onions and cook until soft, about 5 minutes.
Transfer mushrooms and onions to the bowl of a food processor and add the garlic. Pulse for about 30 seconds, until finely chopped. Add the sage, parsley, thyme, salt, pepper, and water and process until you have a smooth paste. Add the vital wheat gluten and continue to process until you have a mixture that’s smooth and doughy, about 1 minute. Add 1 more tablespoon of vital wheat gluten if the mixture seems too wet.
Shape the dough into a 16-inch long cylinder. Cut into 1-inch pieces, shape into tubes, then flatten slightly. Place the wings on the baking sheet and cook in the oven for 5 minutes.
Add about 1½ to 2 inches of oil to a large skillet. Turn heat to medium-high and warm until the oil reaches a temperature of 350 to 375 degrees Fahrenheit. Turn the heat down to low.
Dip each wing in the milk mixture or buttermilk, then roll in the breadcrumbs. Drop in the pan and fry for 30 to 45 seconds, until the breading is browned. Remove from pan using slotted spoon and let drain on paper towels. Toss cooked wings with the Buffalo sauce and serve with celery and blue cheese dressing for dipping.
6. Buffalo Beef Tacos
The humble taco gets an upgrade in this incredibly easy recipe from Relish. All you have to do is cook ground beef with Buffalo sauce. Then, spoon the spicy filling onto shells and top with blue cheese dressing for a snack that’s ready in under 15 minutes.
- 1 pound extra-lean ground beef
- ¼ cup Buffalo-style sauce
- 8 taco shells
- 1 cup thinly sliced lettuce
- ¼ cup reduced-fat blue cheese dressing or ranch dressing
- ⅓ cup shredded carrot
- ⅓ cup chopped celery
- 2 tablespoons chopped fresh cilantro
Directions: Cook ground beef in a large skillet until the meat is no longer pink, about 8 to 10 minutes, breaking up any large chunks of meat with a spoon during cooking. Pour off the fat. Stir in the Buffalo sauce. Cook for 1 minute more.
Warm taco shells according to package instructions. Spoon beef into shells. Top with lettuce and drizzle with some of the blue cheese or ranch dressing. Top with carrot, celery, and cilantro, then serve.
7. Slow Cooker Honey Buffalo Meatballs
A tray of meatballs is the perfect party appetizer, especially when they’ve been cooked in a honey-sweetened Buffalo sauce, as in this recipe from Carlsbad Cravings. These make-ahead snacks are also a good bet if you’re feeding a crowd that prefers food that’s a bit less spicy, since it’s easy to customize the level of heat.
For the meatballs:
- 2 pounds ground beef
- 2 eggs
- 22 saltine crackers, crushed
- ⅓ cup dry minced onion
- ½ cup milk
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
For the honey Buffalo sauce
- ¼ cup Frank’s Red Hot Original Sauce, plus more to taste
- ¼ cup plus 1 tablespoon honey
- ¼ cup apricot preserves
- ¼ cup brown sugar
- 2 tablespoons soy sauce
- 1½ tablespoons cornstarch
Directions: Preheat oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper.
Whisk the eggs in a large bowl. Add the ground beef and remaining meatball ingredients. Mix until combined. Shape into meatballs (you should have about 70).
Place meatballs on baking sheet and cook for 8 minutes, or until lightly browned. (Depending on the size of your baking sheet, you may need to work in batches.) Remove from oven and set aside.
As the meatballs cook, whisk together all the honey Buffalo sauce ingredients in a medium bowl.
Place a single layer of meatballs at the bottom of the slow cooker. Drizzle some of the honey Buffalo sauce over. Add the remaining meatballs, then drizzle the rest of the sauce over.
Cover and cook on low for 2 hours. Stir gently after 1 hour. When done, taste, and add more hot sauce if desired. Keep warm in slow cooker until ready to serve.