Make ANYTHING Buffalo-Flavored With This Buffalo Wing Marinade + Sauce

Rach is an upstate girl, so Buffalo wings — and let’s be real: anything Buffalo-flavored — are near and dear to her heart. There's a reason why we have recipes for Buffalo chicken dips, Buffalo chicken sandwiches, Buffalo mac & cheese, Buffalo quesadillas, Buffalo pot pie, and more! You get the idea. 

Buffalo wings are the classic, and when faced with a plateful, we don't know anyone who can resist these deep-fried, saucy snacks. (Ranch dressing and carrot sticks on the side, please.) But why stop there? Once you understand the flavor profile behind Buffalo sauce, you’ll be able to apply it to a wide range of foods, from grilled veggies to tofu to frog’s legs (hey, go crazy!). 

To turn your kitchen into a full-on Buffalo zone, you’ll need a great marinade and a classic sauce. We’re here to hook you up with both!

HOW TO MAKE BUFFALO MARINADE

Our favorite Buffalo wing recipe comes from our culinary producer Grant Melton, who likes to start his ultimate Buffalo wings off with a marinade. (Watch him make them in the video above!) If you’re looking to infuse any type of meat with Buffalo goodness, a marinade will give you a strong foundation.

To whip up your own Buffalo marinade, you’ll need:

• Buttermilk 
• Onion powder
• Fresh garlic
• Dried dill
• Salt and pepper

Mix those ingredients together and marinade the wings for at least 2 hours and up to 24 hours before cooking

HOW TO MAKE A BUFFALO SAUCE

Buffalo sauce, the peppery red liquid soaking your favorite wings (and getting all over your fingers), is the main flavor component of all things Buffalo. While Buffalo-flavored meats should start their journey with a marinade, they’ll also need a healthy dousing of sauce to make it official, and a quick toss in Buffalo sauce can bring a tangy kick to more delicate ingredients as well, such as vegetables.

To make a Buffalo sauce, you’ll need:

• Hot sauce (Rach’s go-to is Frank’s Red Hot)
• Butter
• Cayenne 
• Paprika

Make the sauce by heating up the hot sauce with butter until the butter melts. Add in the cayenne and smoked paprika and set aside.