Feel the heat with this dry buffalo spice mix! This buffalo seasoning is customizable to your tastes and is great as a rub on chicken and meat, sprinkled on vegetables or eggs, and more!
When it comes to a favorite condiment, I’d have to say that ketchup is #1 in my household. Just the two of us fly through a Costco-sized bottle at frankly, an alarming rate. But next? It would be Frank’s Red Hot Wings sauce. Frank, you’re right, I do put that ish on everything. Burgers, eggs, plain old turkey sandwiches (not ‘plain old’ anymore with buffalo sauce!), you name it.
It’s got some heat to it, it’s a kitchen staple, and a little goes a long way — just like this dry spice blend. This buffalo seasoning is a mix of spices you probably have hanging around your kitchen cabinets, and is full of zip just like its inspiration.
I also add it to everything. 🙂
Recipe ingredients
Before we get into what’s in this blend, let’s begin by talking about something that’s not. You’ll notice that cumin is not invited to this buffalo spice mix party.
Nothing personal to cumin, but even the tiniest bit in some of the earlier test versions of this blend immediately made me think of homemade taco seasoning. And while I do love that taco seasoning, that flavor isn’t what we’re after here.
The most prominent ingredient besides brown sugar (if using, more on that in a sec) and kosher salt is garlic powder. A bold garlicky flavor is a must in all things buffalo, you know? After that we have equal amounts of paprika, chili powder, onion powder, mustard powder, and ground black pepper.
The spice in the smallest quantity makes a big impact: ground cayenne pepper. It brings the classic heat we associate with buffalo seasoning. As written this recipe is definitely spicy, but shouldn’t be overpowering.
Of course, spiciness is all relative, so you might try it and have to dunk your head under a faucet, or you may call me a lightweight.
This heat builds a little bit, especially when sprinkled over already-cooked food (versus being used as a rub), so after a few bites, you might want to take a drink or two of water. It won’t stop you from enjoying the rest of your food as the spice levels off, but you’ll notice that oof/spicy/mouth-is-tingling feeling sticks around with you for a few minutes after you’re done. That kind of spicy (if that’s helpful?).
Bear in mind that wing sauce is a liquid, and includes ingredients that wouldn’t go over so well in a dry spice blend. Namely butter and vinegar, so this spice mix isn’t an exact replica of a powdered Frank’s.
What I like to do when I’m cooking is to add a bit of butter and white vinegar along with this buffalo spice mix to whatever it is I’m making to bring out the…buffaloness even more.
Using this spice blend as a rub
One way you can switch this buffalo seasoning up is by adding brown sugar. If I’m seasoning vegetables or sprinkling this over eggs I don’t add brown sugar, but when preparing meat with a rub? Brown sugar adds a wonderful sweet element to this spicy, smoky blend.
The photo above is a batch that includes two tablespoons of brown sugar in the mix. Here I used it on pork butt for my slow cooker pulled pork and really enjoyed it! I just substituted it in for the spice rub listed in that recipe card.
Related recipes
If you’re a fan of all things buffalo, you may be interested in two classic main dish recipes: slow cooker buffalo chicken and Instant Pot buffalo chicken. Both spicy with lots of hands-off time!
For a lightened-up Game Day appetizer, you can’t beat healthy buffalo chicken dip. This one also brings the heat and features a sneaky better-for-you ingredient I bet you won’t even know is there.
Buffalo chicken alfredo pasta tastes decadent, but is actually lightened up a great deal, too. This is one of my all-time favorite blog recipes. It truly doesn’t taste “healthy” at all!
Recipe note
This post was updated in September 2020 with slight tweaks to the recipe. The ingredients were scaled down in a close ratio to what they were before, however they’re ordered in a clearer manner in the recipe card. Additionally the amount of salt was increased (switching to kosher salt), with the addition of a brown sugar option to make this buffalo spice mix even better as a meat rub.
Buffalo Spice Mix
Ingredients
- 1 tbsp kosher salt more to taste
- 1 tbsp plus 2 tsp garlic powder (5 teaspoons total)
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tsp mustard powder
- 2 tsp paprika
- 2 tsp ground black pepper
- 1 1/2 tsp cayenne pepper more to taste
For a rub, also add:
- 2 tbsp brown sugar optional (see note)
Instructions
- Stir together all ingredients in a bowl, breaking up the brown sugar (if using) into small granules.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Pam says
Can these be used on popcorn?
Alyssa says
That sounds great!
Dean says
This sounds fantastic! Any recommendations as to how much of it to mix with a pound of ground chicken (to be made into patties and grilled)?
Alyssa says
Hi Dean, sorry for the delay in my reply! I would think perhaps around 2 tablespoons would nicely flavor the chicken, though I haven’t used this spice mix exactly that way before. It’s fairly spicy from the cayenne, so that would be a main factor in how much to add. It doesn’t have a lot of salt though so I wouldn’t think making the chicken too salty would be an issue. Please let me know if you test it out – your idea with mixing it into grilled chicken burgers sounds delicious!
Jan says
I love this recipe! I had great success with it for Super Bowl Sunday.
I brined, rinsed, and drained 4 lbs skinless chicken breast strips that I had cut into nugget-sized chunks.
I added 2 Tbsp of the mix into about 1/2 cup oat flour (any flour would work) and coated the nuggets.
I spread them out and baked them on a foil-lined pan in a 425 degree oven for 40 minutes.
They were a hit!
Alyssa says
So glad you like it, Jan! Those nuggets sound delicious. Thanks for letting me know how it went. 🙂
Keisha says
I noticed everything is measured in teaspoons except the garlic powder. Is that correct to add that many TABLEspoons of garlic powder? Or was it meant to say TEAspoons also? Thanks!
Alyssa says
Hi Keisha! I used tablespoons. I LOVE garlic though, so I definitely wanted the garlic flavor to come through. Though you can totally modify the amount to fit your tastes – maybe start with adding less and see if you’d like to add more. 🙂
B says
Sounds like an interesting recipe, though the use of “chili powder” means there probably is cumin in the mix, along with oregano, as well as a duplication of other spices in the recipe. It might be interesting to see a version of this mix from basic spices.
Alyssa says
Ooh honey mustard is great too! Such a good idea to make your own at home. That way you can never (or, rarely) run out! 🙂 Thanks Ashley!
Ashley says
Sweet potatoes??? I’m staying tuned! haha Love this spice mix! I adore making stuff like this at home!
Oooo favorite condiment is a hard question! I’d probably say honey mustard (but I just keep mustard in the house and mix in honey myself!)
Ashley | The Recipe Rebel says
Love homemade spice blends! This is a winner for sure! Pinned 🙂
Alyssa says
Thanks Ashley! 🙂
Gayle @ Pumpkin 'N Spice says
I totally fly through ketchup, too! I love the idea of making your own spice mix, Alyssa! Sounds so flavorful and even better than the store bought kind!
Alyssa says
Thanks Gayle! It’s definitely become a favorite around here. Along with ketchup. 🙂
Helen @ Scrummy Lane says
You’ve just taught me something very useful (and delicious!) tonight, Alyssa! I love your one-line recipe, too! I wish all recipes were this simple!
Alyssa says
Haha thanks Helen! I do too…checking over the steps here was a cinch! 😉
marcie says
I love making my own seasonings, and I’m going to add this to my list! I love the spicy buffalo flavors, and I’m hoping one day the rest of my family can handle the heat! 🙂
Alyssa says
I justified my purchase of way too many little glass jars than we have space for by saying we’d make a bunch of spice blends. I think I’m obsessed! Thanks Marcie!
Ciao Florentina says
Such a great mix to have handy in your pantry for a weeknight grilled chicken dinner !
Alyssa says
Yesss I agree! 🙂
Cailee says
This looks delicious! Very tasty and a fun addition! Thanks for sharing 🙂 🙂
Alyssa says
Thanks Cailee!
Natalie @ Tastes Lovely says
I am such a wimp when it comes to spice. I put the tiniest drop of sriracha on my food and I’m good. Ha! But Shawn looooves the heat. Especially buffalo wings. I know he’d love this spice mix on just about anything : )
Alyssa says
Haha! No judgment here. I once cried in a work meeting because I chose the “hot” BBQ sauce thinking it wouldn’t be that bad. Woof!
Sues says
What an awesome idea! I have such a hard time deciding whether ketchup, Frank’s Red Hot, or Sriracha are my favorite!
Alyssa says
Ooh all three are favorites here too, Sues. We love anything spicy and/or tomato/pepper-based. I hope you have a great weekend! 🙂