Sauces & Condiments
The Buffalo Wild Wings fried pickle sauce recipe delivers that signature spicy-tangy dip you crave without the full menu price tag.
This homemade version captures the restaurant's signature balance of heat, sweetness, and briny pickle flavor in a smooth, creamy sauce perfect for dipping, drizzling, or devouring straight from the spoon.
What sets this sauce apart is the combination of diced bread-and-butter pickles with a tangy vinegar base, blended until silky smooth. A touch of honey tempers the heat from hot sauce, while a splash of buttermilk adds that signature creamy texture.
The secret lies in simmering the ingredients just until flavors meld—no blending required for that authentic chunky texture if you prefer it.
You'll end up with a sauce that's bold enough to stand alone but versatile enough to elevate everything from wings to fries. The perfect balance of heat, tang, and sweetness makes this a crowd-pleaser that disappears faster than the original.
Ready in just 15 minutes, this sauce keeps well in the fridge for up to 10 days, so you can make a big batch and enjoy it all week.
Whether you're recreating your favorite appetizer experience at home or just craving that signature Buffalo Wild Wings flavor, this recipe delivers restaurant-quality results with simple ingredients and straightforward technique. Let's get started on making this tangy, spicy sauce that'll have everyone asking for seconds.
Ingredients for buffalo wild wings fried pickle sauce
Ten simple ingredients transform into that iconic Buffalo Wild Wings tangy, spicy sauce you can't get enough of.
| Ingredient | Amount | Notes |
|---|---|---|
| Diced Bread-and-Butter Pickles 🥒 | 1 ½ cups | Jarred, drained of excess liquid |
| White Vinegar 💧 | ½ cup | Distilled preferred for tang |
| Hot Sauce 🌶️ | ½ cup | Frank's RedHot for authenticity |
| Honey 🍯 | ¼ cup | Light amber for balance |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Mayonnaise 🥫 | ½ cup | Duck brand or Hellmann's |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
The pickles are non-negotiable here—jarred bread-and-butter pickles from the grocery store work perfectly, but Heinz or Vlasic are the brands that nail that sweet-and-tangy balance. If you can't find diced, chop them yourself—the chunkier, the better. The vinegar is where the real tang lives, so grab white vinegar from the baking aisle (it's usually cheaper and more potent). For the hot sauce, Frank's RedHot, but any good-quality hot sauce will do. The honey should be light amber—not too dark, or it'll overpower the sauce.
No buttermilk? Substitute with 0.5 cup milk plus 0.5 tbsp lemon juice—it won't be identical, but it'll work in a pinch. Swapping out the mayo? Greek yogurt at half the amount gives a tangier kick, but it'll be thinner. Want extra heat? Add another 0.25 cup hot sauce. For a smoother texture, blend everything until silky—if you prefer chunks, just stir it all together. The garlic and onion powders are optional but add that restaurant-quality depth that makes this sauce sing.
This sauce keeps beautifully in the fridge for up to 10 days, so make a big batch—it disappears fast. Store it in an airtight container, and if it gets too thick, just stir in a splash of water or vinegar. The flavors actually improve after the first day as everything melds together. Double the recipe if you're hosting—trust me, you'll need it. Freezes well too, though the texture might separate slightly when thawed—just stir it up before using.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this sauce comes together with ingredients you already have. Toss in pickles, vinegar, hot sauce, honey, and buttermilk—no fancy techniques, just stir and simmer. Honestly, the hardest part is waiting for it to cool enough to taste.
- Spicy-Sweet Bliss: That tangy crunch from the pickles meets the heat of hot sauce, then the honey smooths it all out. The buttermilk gives it this creamy, cool contrast—like a hug for your taste buds after the burn. (Yes, even on a Tuesday night.)
- Game-Day Hero: This sauce disappears at parties, tailgates, or whenever you need something to level up wings, fries, or even a grilled cheese. Between us, it’s the secret weapon I always bring to gatherings—no one guesses how easy it is.
- Leftovers? More Like Never: A batch lasts me days because it’s too good to ignore. I drizzle it on eggs, mix it into deviled ham, or just eat it with a spoon. Not the prettiest, but the taste makes up for it—and my wallet thanks me for the cheap ingredients.
Step-by-step instructions for buffalo wild wings fried pickle sauce
This tangy, spicy sauce comes together in minutes with just a few simple ingredients.
Combine Wet Ingredients for Balance
In a medium bowl, whisk together the 0.5 cup buttermilk, 0.5 cup mayonnaise, and 0.5 cup hot sauce until smooth and fully incorporated. The buttermilk adds a creamy tang that cuts through the heat, while the mayonnaise helps bind everything together. I like to use a fork for this step—it keeps the mixture light and airy without overmixing.
Next, stir in the 0.25 cup honey and 0.5 cup white vinegar. You'll notice the mixture starts to thicken slightly as the honey and vinegar interact with the buttermilk. This is normal and actually helps create that perfect dip consistency. Taste the mixture at this point—it should be sweet, tangy, and slightly spicy, but not overwhelmingly hot yet.
Add Dry Seasonings and Pickle Juice
In a separate small bowl, combine the 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Whisk these together briefly to break up any clumps in the spices. This dry blend is what gives the sauce its savory depth and prevents the flavors from being one-dimensional.
Now, add the dry seasoning mixture to the wet ingredients and stir vigorously for about 30 seconds until everything is fully combined. The spices should dissolve completely, creating a smooth base. Here's the thing—don't worry if the mixture looks too thick at this point. We'll adjust the consistency in the next step as we incorporate the pickles.
Fold in Pickles for Perfect Texture
Gently fold in the 1.5 cups diced bread-and-butter pickles using a silicone spatula. Be careful not to overmix—the pickles should be evenly distributed but still visible throughout the sauce. You want those little crunchy pickles to remain intact so they add texture to every bite. If your pickles came jarred with excess liquid, make sure to drain them thoroughly first—this prevents the sauce from becoming watery.
The pickles will start to release some of their tangy juice as they sit in the sauce. Let the mixture rest for 5 minutes at room temperature. This allows all the flavors to meld together and the sauce to reach its ideal consistency. If the sauce is too thick after resting, you can thin it with 1-2 teaspoons of water or a splash of buttermilk. If it's too thin, let it sit another 5 minutes—the starches in the buttermilk will naturally thicken it over time.
Adjust Seasoning and Chill
Taste the sauce again and adjust the seasoning if needed. Most likely, you'll want to add a pinch more kosher salt to enhance the flavors. The heat from the hot sauce should be balanced by the sweetness of the honey and the tang of the vinegar. If it's too spicy, you can add a tiny bit more honey to mellow it out.
Transfer the sauce to an airtight container and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows the flavors to fully develop and the sauce to thicken to the perfect dipping consistency. The longer it sits, the better it tastes, so if you can wait 2-3 hours, even better. When ready to serve, give it a good stir before scooping onto your favorite wings or crispy fried pickles.
Pro Tips For Making Buffalo Wild Wings Fried Pickle Sauce
- Drain Pickles Well: I learned this the hard way—soggy pickles in your sauce make it watery and weak. Dump those diced bread-and-butter pickles into a strainer, give them a good shake, and let them sit for 5 minutes before adding them to the sauce. That extra step cuts down on the vinegar and pickle juice that’ll turn your sauce into a thin, sad glop.
- Balance the Heat: Taste as you go, and don’t be afraid to adjust. If the hot sauce is overpowering, add a splash more honey or buttermilk to mellow it out. If it’s too sweet? A quick glug of white vinegar sharpens it right up. The sauce should sing—spicy, tangy, and just a little funky.
- Simmer, Don’t Boil: After mixing everything, keep the heat low and let it bubble gently. Boiling it turns the buttermilk into curds and makes the sauce split. A steady, lazy simmer for 5-7 minutes thickens it naturally and keeps the texture smooth. Trust me, your sauce will thank you.
- Whisk in Buttermilk Last: Sounds weird, but it works: mix the pickles, vinegar, hot sauce, and honey first, then stir in the buttermilk off the heat. Adding it too early can make the sauce curdle on you. If it starts to separate, just whisk it like crazy and let it sit for a minute—it’ll come together.
Regional styles of this dish
Buffalo Wild Wings Original
The iconic Buffalo Wild Wings version is all about that perfect balance of heat, tang, and sweetness. Their signature sauce uses Frank's RedHot hot sauce as the base, combined with a touch of honey to mellow the spice.
The secret ingredient? A splash of buttermilk that creates that signature creamy texture. I've recreated this exact version in my kitchen, and it's the one that gets the most requests at parties. 🌶️
For authenticity, use 1.5 cups diced bread-and-butter pickles (Heinz or Vlasic work best) and let them sit in the sauce for at least 30 minutes before serving. This allows the pickles to soften slightly while still maintaining that perfect crunch.
The original recipe calls for a slightly chunkier texture, so resist the urge to blend everything smooth.
Ohio-Style Twist
In Ohio, where Buffalo Wild Wings originated, many restaurants serve a slightly sweeter version of the sauce. This regional adaptation swaps out some of the vinegar for apple cider vinegar and adds an extra 1 tablespoon of honey.
The result is a sauce that's still tangy but with a subtle fruitiness that pairs perfectly with their famous buffalo chicken dip. 🍎
For an Ohio-style sauce, reduce the white vinegar to 0.375 cup and add 0.125 cup apple cider vinegar instead. The apple cider vinegar adds a pleasant acidity that complements the honey beautifully. This version works especially well with their famous boneless wings or as a dip for mozzarella sticks.
Texas-Style Spicy Kick
Down in Texas, where heat is taken seriously, many people prefer their fried pickle sauce with an extra kick. This regional variation calls for adding 1 teaspoon of cayenne pepper and an extra 0.25 cup of hot sauce.
The result is a sauce that's noticeably spicier but still maintains that perfect balance of tang and sweetness. 🌶️🔥
For this version, I recommend using Louisiana-style hot sauce like Crystal or Tabasco instead of Frank's RedHot. The extra heat works beautifully with the sweetness of the honey and the tang of the pickles.
This sauce is perfect for those who love their dips with a serious burn and pairs exceptionally well with Texas-style smoked wings.
New York-Style Creamy Version
In New York, where everything is bigger and creamier, the fried pickle sauce often gets a richer, more indulgent treatment. This regional style replaces the buttermilk with 0.5 cup sour cream and adds 1 tablespoon of Dijon mustard for depth.
The result is a sauce that's ultra-creamy and slightly more complex in flavor. 🥄
The sour cream adds a luxurious creaminess that stands up to the tangy pickles and spicy hot sauce. The Dijon mustard provides a subtle tang that enhances all the other flavors.
This version is perfect for those who love their dips rich and velvety, and it pairs beautifully with New York-style garlic fries or loaded baked potatoes.
Nutrition facts
Frequently asked questions
Can I make this sauce without buttermilk?
Yes! For a 1:1 substitute, mix 0.5 cup milk with 0.5 tablespoon lemon juice and let it sit for 5 minutes to curdle. For a tangier version, use 0.5 cup plain Greek yogurt instead. The texture will be slightly thicker but still delicious.
How do I adjust the heat level?
For milder heat, reduce the hot sauce to 0.375 cup and add 1 extra tablespoon honey. For extra spice, increase hot sauce to 0.75 cup and add 0.5 teaspoon cayenne pepper. Always taste as you go!
Can I make this sauce ahead of time?
This sauce actually tastes better after 24 hours as flavors meld. Store in an airtight container in the fridge for up to 10 days. For best texture, stir well before serving. If it thickens too much, thin with 1 teaspoon water or vinegar.
What's the best way to serve this sauce?
This versatile sauce pairs perfectly with wings, fries, mozzarella sticks, or even burgers. For extra presentation, serve in a small crock or bowl with toothpicks. The chunky texture works best with crispy foods that can handle the tangy-spicy combo!
Why did my sauce turn out too thin?
This usually happens if pickles weren't drained well or if too much liquid was added. Fix it by simmering uncovered for 5-10 minutes to evaporate excess moisture. For immediate results, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and heat gently.