Homemade Fermented Buffalo Wings Sauce (From Scratch!)

Homemade Fermented Buffalo Sauce (From Scratch!)

4-ingredient homemade hot sauce made from scratch and fermented for 7 days. It tastes just like Frank’s Red Hot!

  • Author: Full of Plants
  • Yield: About 1 cup 1x


  • 10 ounces (300g) red cayenne peppers
  • 1/2 cup (120ml) white rice vinegar (or white vinegar)
  • 1/4 cup (60ml) water
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp butter flavor (optional)


  1. Start by preparing the peppers. Using gloves, remove the stems and seeds of the cayenne peppers and discard.
  2. Transfer the red cayenne peppers to a food processor. Add the white rice vinegar, water, and salt. Process for 2-3 minutes or until it forms a slightly chunky mixture.
  3. Transfer the paste to two small glass jars (or a large one) and cover with a cheesecloth. Place in a dark place at room temperature. Let it ferment for 7 days, stirring every other day. After about three days you should already see some bubbles while stirring, this means the fermentation has started. The smell will also change, getting a sweeter, more pleasant one.
  4. After 7 days, transfer the mixture to a high-speed blender. Blend on high-speed for about 1 minute. By blending once again we will get more liquid out of the peppers.
  5. Strain the sauce using a fine mesh sieve over a bowl. Discard the pulp (or use in stir-fries, chili pastes, etc). Add the paprika and butter flavor to the sauce and transfer to a small bottle or clean jar.
  6. Store in the refrigerator for up to 1 month. You can use this buffalo sauce as a marinade for tofu, seitan, tempeh, or use in dressing, sauces, etc!


For a spicier sauce, you can substitute some of the red cayenne peppers for Thai chilies. I recommend testing different ratios to find out which one you prefer.

Nutritional information is an estimate.


  • Serving Size: 1/4 cup
  • Calories: 12
  • Sugar: 1g
  • Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0.5g
  • Protein: 0.8g