Sauces & Condiments
This Buffalo Wild Wings fried pickle sauce recipe delivers the signature tangy heat and creamy crunch that makes it a game-changer for wings, fries, and burgers. The secret lies in balancing vinegar, spices, and a touch of sweetness to create that signature flavor profile that's impossible to resist.
I developed this recipe after realizing how much easier it is to make at home than buying pre-made sauce.
The foundation of this sauce begins with pickles—specifically dill pickles—which provide the tangy base. Combined with hot sauce, vinegar, and a hint of sugar, the flavors meld together perfectly when simmered. The addition of mayo and buttermilk creates that signature creamy texture that pairs beautifully with the spicy kick.
This sauce is foolproof, requiring just 15 minutes of active time and 30 minutes of chilling for the flavors to fully develop.
What you'll end up with is a sauce that's bold enough to stand up to crispy wings but versatile enough to elevate fries, burgers, or even sandwiches. The tangy heat cuts through rich foods, while the creamy texture adds a satisfying contrast.
This isn't just a dip—it's a flavor experience that transforms ordinary meals into something extraordinary. Let's get started on making this iconic sauce at home.
Once you taste this homemade version, you'll never go back to store-bought again. The sauce keeps well in the refrigerator for up to two weeks, making it perfect for meal prep or hosting game day gatherings.
Whether you're a seasoned cook or a beginner, this recipe delivers professional-quality results with minimal effort.
Ingredients for buffalo wild wings fried pickle sauce
Eight simple ingredients transform into that iconic Buffalo Wild Wings fried pickle sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Dill Pickles 🥒 | 1 cup | Chopped into small pieces |
| Buffalo Sauce 🌶️ | ½ cup | Frank's RedHot preferred |
| White Vinegar 💧 | ¼ cup | For tangy brightness |
| Granulated Sugar 🍚 | 1 tbsp | Balances heat and tang |
| Mayonnaise 🥛 | ½ cup | Full-fat for creaminess |
| Buttermilk 🥛 | ¼ cup | Adds tangy richness |
| Garlic Powder 🧄 | 1 tsp | Enhances depth of flavor |
| Onion Powder 🧅 | ½ tsp | Adds subtle sweetness |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The pickles are non-negotiable—dill pickles give you that signature tang. Grab the small whole ones from the grocery store's refrigerated section (not the jarred slices). Frank's RedHot is the gold standard for buffalo sauce, but any hot sauce with a similar heat level works. I always double-check the sugar content in my hot sauce—some brands have added sugar, so you might need to reduce the granulated sugar slightly. For the mayo and buttermilk, full-fat versions make a noticeable difference in creaminess. If you're watching calories, Greek yogurt can replace the mayo, but the texture will be slightly different.
No dill pickles? Sour pickles or bread-and-butter pickles work in a pinch, but the flavor won't be identical. Short on buttermilk? Mix 1 tbsp vinegar with 1/4 cup milk to replicate it. The garlic and onion powders are easy to overlook, but they add layers of flavor that take this sauce from good to great. Penzeys or the bulk bins at natural food stores have the best quality for spices. If you're feeling adventurous, add a pinch of smoked paprika for a subtle smoky note that pairs perfectly with wings. The sauce needs time to develop its flavors, so don't rush the chilling step—30 minutes minimum.
This sauce keeps for 2 weeks in the fridge, sealed tightly in an airtight container. The flavors actually improve after the first day as everything melds together. I always make a double batch—one for immediate use and one to freeze for later. Portion it into ice cube trays for easy single-serving use on wings or fries. If it thickens in the fridge, just stir in a splash of water or buttermilk to loosen it up. The sauce reheats beautifully in the microwave, though it's best served cold or at room temperature.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together faster than you can say "game day." Just chop pickles, mix, and let the buffalo sauce do the heavy lifting—no fancy techniques, no stress.
- Tangy Heat Balance: That sweet-spicy kick? It’s the sugar cutting through the vinegar and buffalo sauce like a knife through butter. The mayo ties it all together—creamy, cool, and ridiculously addictive.
- Game Day MVP: Slather it on wings, toss it with fries, or dip chips—it’s the star of any spread. Honestly, I’ve served it at tailgates, lazy Sundays, and even as a weirdly good sandwich spread. (Yes, even on a Tuesday night.)
- Leftovers That Last: Make a big batch—it keeps for days in the fridge and tastes just as good the third time around. Between us, I’ve had this sauce haunt my pantry for a week, and no one’s complained. Budget win.
Step-by-step instructions for buffalo wild wings fried pickle sauce
Here's how to blend bold flavors into a creamy, tangy sauce that's perfect for dipping or drizzling.
Combine the Base Ingredients
In a medium bowl, add the 1 cup chopped dill pickles and set aside. In a separate mixing bowl, whisk together the 0.5 cup mayonnaise and 0.25 cup buttermilk until smooth and fully combined. This creamy base is where all the flavors will come together, so take your time to make sure it's perfectly blended.
Next, add the 0.5 cup buffalo sauce to the mayonnaise mixture. Stir well to distribute it evenly throughout the creamy base. The buffalo sauce will give your sauce its signature heat, so don't be shy—this is what makes it taste like the classic wings you love. The mixture should start to take on a slightly orange hue from the sauce.
Sweeten and Balance the Flavors
Add the 1 tablespoon granulated sugar, 0.25 cup white vinegar, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the bowl. Stir everything together until the sugar and spices are fully dissolved and the mixture is completely smooth.
The sugar and vinegar work together to balance the heat from the buffalo sauce, while the garlic and onion powders add depth. Taste the mixture now—it should have a perfect balance of tang, heat, and creaminess. If it needs more heat, add a little extra buffalo sauce. If it's too sharp, add a pinch more sugar. Adjust to your preference, but remember, you can always tweak it later.
Fold in the Pickles for Crunch and Tang
Now, gently fold the chopped dill pickles into the sauce using a spatula. You want to distribute them evenly throughout the mixture, but don't overmix—just enough to coat each pickle piece lightly. The pickles will add a bright, tangy crunch that contrasts beautifully with the creamy texture.
The chopped pickles should be evenly dispersed, giving the sauce little bursts of flavor with every bite. If you prefer a smoother texture, you can pulse the pickles in a food processor before adding them, but I like the little crunch for texture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
Rest and Serve
After resting in the refrigerator, give the sauce one final stir. The flavors will have deepened, and the heat from the buffalo sauce will have mellowed slightly, making it even more balanced. This is the moment when the sauce truly comes together—creamy, tangy, and perfectly spicy.
Serve the sauce immediately as a dip for wings, fries, or even as a topping for burgers. If you're using it as a dip, let it sit at room temperature for 10-15 minutes before serving to take the chill off. The sauce will keep in the refrigerator for up to 5 days, so you can make it ahead and enjoy it whenever you crave that Buffalo Wild Wings flavor at home.
Pro Tips For Making Buffalo Wild Wings Fried Pickle Sauce
- CHOP PICKLES UNIFORMLY: Grab a sharp knife and cut those pickles into ¼-inch slices—not too thick, not too thin. I learned this the hard way; uneven pieces fry at different rates, and you’ll end up with some soggy, undercooked slices while others burn. A mandoline makes this faster, but a steady hand works too.
- MIX MAYONNAISE LAST: Toss the pickles in buffalo sauce and vinegar first, then fold in mayo just before serving. The sauce needs time to cling to the pickles, and adding mayo early makes it watery. Stir it in right before eating—your sauce will stay thick and creamy, not greasy.
- DRAIN PICKLES WELL: Pat those pickles dry with a paper towel before frying—seriously, don’t skip this. Wet pickles steam instead of crisp up, and you’ll end up with a mushy, sad batch. A quick towel press guarantees a crunch that’ll make your taste buds happy.
- ADJUST SWEETNESS TO TASTE: Start with 1 tablespoon sugar, then taste before adding more. Some brands of buffalo sauce are sweeter than others, and vinegar can throw off the balance. A pinch at a time keeps it from turning cloying—trust your palate, not the recipe.
Essential equipment for this dish
Mixing Bowls
Start with a medium mixing bowl (about 8-inch diameter) for combining the mayo and buttermilk base. I recommend a stainless steel bowl from OXO—it’s durable and won’t retain flavors from previous ingredients.
For folding in the pickles, switch to a larger bowl (around 10-inch diameter) to prevent spills. Avoid plastic bowls, as they can absorb odors and affect the sauce’s clean flavor profile. 🥄
Measuring Tools
Precision matters here, especially with spices and liquids. Use a stainless steel measuring cup for the vinegar and buttermilk, and a scoop-style measuring spoon set (like KitchenAid’s) for the garlic and onion powders.
A digital kitchen scale (like Escali Primo) is ideal for measuring the sugar if you prefer grams over tablespoons. For the pickles, a sharp chef’s knife and cutting board are essential—chop them into ¼-inch pieces for even distribution. 🔪
Whisk or Spatula
A silicone spatula (like OXO Good Grips) is perfect for folding in the pickles without crushing them. For the initial mixing of mayo and buttermilk, a balloon whisk ensures no lumps form.
If you’re short on time, a hand mixer (like KitchenAid’s 5-speed) can blend the base ingredients in 10 seconds—just be sure to scrape down the sides for a fully emulsified texture. 🌀
Food Processor (Optional)
If you prefer a smoother sauce, pulse the chopped pickles in a mini food processor (like Ninja BN601) for 3-5 seconds before folding them in. This creates a finer texture while retaining some crunch.
Avoid over-processing, or the sauce will turn into a smooth, pickle-infused condiment. For best results, use the pulse function and stop before the pickles turn into a paste. 🌶️
Storage Containers
Transfer the finished sauce to an airtight glass container (like Le Parfait) for storage. Glass preserves flavor better than plastic and won’t absorb odors. For portion control, divide the sauce into small glass jars (like Weck jars) or ice cube trays—freeze extras for later use.
Label with the date, as homemade sauces last 2 weeks refrigerated or 3 months frozen. 🧊
Thermometer (For Spice Adjustments)
A thermometer (like Thermoworks ThermoPop) helps gauge the heat level if you’re experimenting with spice blends. While this recipe uses Frank’s RedHot, you can swap in other hot sauces—just taste-test after adding the new sauce and adjust the sugar or vinegar to balance the heat.
Aim for a medium heat (around 3-4 on the Scoville scale) for the classic Buffalo Wild Wings experience. 🌡️
Nutrition facts
Frequently asked questions
Can I make this sauce without buttermilk?
Yes! Mix 1 tablespoon white vinegar with ¼ cup milk to substitute for the buttermilk. Let it sit for 5 minutes to curdle before using. This keeps the tangy richness without changing the texture significantly. For a dairy-free version, use unsweetened almond milk with extra vinegar (1 tbsp) to mimic the acidity.
How spicy should this sauce be? Can I adjust it?
The recipe balances heat with tang and sweetness for a medium-spicy sauce (like Buffalo Wild Wings' signature version). For more heat, add 1-2 extra tablespoons of buffalo sauce or a pinch of cayenne. To mellow it, increase the sugar to 1.5 tablespoons or add 1 teaspoon honey. Always taste before serving!
Can I use jarred dill pickle slices instead of whole pickles?
Jarred slices work, but they lack the crunchy texture and concentrated flavor of whole pickles. If using slices, drain them well and chop into ¼-inch pieces. For best results, stick with small whole dill pickles—they provide the signature bite and tang that makes this sauce special.
Why does my sauce look separated after chilling?
This happens when the mayo and buttermilk separate due to temperature changes. Stir vigorously to re-emulsify, then let it sit at room temperature for 10 minutes before serving. For a smoother texture next time, whisk the mayo and buttermilk over ice water to stabilize the emulsion before adding other ingredients.
What are the best foods to serve with this sauce?
This sauce is a game-changer for crispy wings, french fries, and burgers, but it also elevates onion rings, sliders, or even grilled chicken. For a unique twist, drizzle it over mac and cheese or use it as a dip for veggie sticks. The creamy tang cuts through rich, fried foods perfectly!