Hot buffalo chicken sauce is the dish your party guests deserve

Becky Crystal

The Washington Post – I’ll admit there are weaknesses in many different foods, and anything buffalo chicken is right there at the top of the list.

Pizzas, sandwiches and even some unwise Buffalo pastries I once bought and quickly decided would never come in handy again.

I know I’m not the only one who would be drawn to this buffalo chicken hot like a moth to a flame. I’ve seen it happen at many Super Bowl parties, and most recently at Washington Post food lab. Too bad I had to test the recipe several times.

Yes, this is the unabashed, unapologetic, and nostalgic favorite that graces many game day tables.

It’s spicy, creamy, and salty, which means it hits nearly every flavor centerpiece. I made a few small changes to the famous recipe on a bottle of Frank’s RedHot sauce, tweaked the amounts of ranch sauce and blue cheese, and dipped it under the broiler for an extra boost of color and attractive cheese melt.

Hot buffalo chicken sauce. Photo: Washington Post

I added a few tablespoons of pickled jalapeños to brighten and intensify the heat as well.

Fortunately, that’s a temptation I find myself encountering once, maybe twice, a year, so I won’t apologize for using store-bought mini ranch dressing—and certainly not for the hot sauce, which is already a refrigerator staple in my house.

It’s basically just chili and vinegar anyway. And I guarantee that if you serve this dip at a party, you won’t have to worry about eating too much of it yourself, because your guests will be all over the place. Serve with some crunchy vegetables and enjoy.

Hot Buffalo Chicken Sauce

Active: 10 minutes | Total: 30 minutes (eight sessions)

The recipe easily accommodates a large crowd. It’s also easy to adjust to your taste, whether you want to increase or decrease the hot sauce, substitute the cheese (try mozzarella if you’re not a fan of blue cheese), and add your choice of garnish at the end, such as green onions or chopped celery. Serve with chips, veggies or crackers.


Dip can be assembled and refrigerated up to 1 day in advance. Let it come to room temperature while the oven heats up; You may need to add a few minutes of baking time.


2 cups shredded cooked chicken

Eight ounces of whipped cream cheese

3/4 cup crumbled blue cheese, divided

1/2 cup hot red pepper sauce, such as Frank’s RedHot

¼ cup ranch sauce

2 to 4 tablespoons pickled jalapeno slices, 8 to 16 slices


Place racks in the middle and upper third of the oven and preheat the oven to 350 degrees.

In a large bowl, add chicken, cream cheese, 1/2 cup blue cheese, hot sauce, ranch sauce, and chopped jalapenos, and mix well. Spoon mixture into shallow quart baking dish, preferably broiler-safe.

Bake (middle rack) for 20 minutes or until mixture is heated through and bubbling on edges. If your plate is safe for broilers, turn the grill over to high, sprinkle the remaining 1/4 cup of blue cheese on top, and move the plate to the top rack. Roast until the blue cheese is soft and some dark spots appear on the surface. Let it cool slightly, then serve.


Calories: 240 Total Fat: 18g; saturated fat: 9 g; Cholesterol: 70 mg. Sodium: 780 mg; Dietary fiber: 0 g; sugars: 1 g; Protein: 16 grams.

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