Bdubs Honey BBQ Sauce Recipe: Sweet and Smoky Copycat Blend

This sweet and smoky blend captures the signature flavor of Buffalo Wild Wings‘ honey BBQ sauce. I developed it to bring that restaurant-quality taste to your home kitchen.

With just a handful of pantry staples and 10 minutes of prep, you can create a sauce that’s perfect for wings, ribs, or grilled meats. The balance of sweetness and smoke is spot-on.

Ingredients for Bdubs Honey Bbq Sauce

A handful of pantry staples delivers that signature restaurant flavor right at home.

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The ketchup is your base—Heinz or Hunt’s both work perfectly. Honey is non-negotiable here (the real stuff, not corn syrup blends). Local honey from a farmers market adds a nice complexity. Liquid smoke is the secret weapon—Wright’s is the gold standard at most grocery stores. Don’t skip it; that’s what gives it that authentic smoky depth.

No molasses? Dark brown sugar at half the amount plus an extra splash of vinegar gets close. For a less sweet version, cut the honey by a quarter and add more vinegar. The Worcestershire can be swapped for soy sauce in a pinch (use one-third less), but it’ll change the flavor profile slightly. Fresh garlic? Skip it—powder dissolves better here.

Sauce keeps in the fridge for 2 weeks in a sealed jar. For longer storage, freeze in ice cube trays—perfect single-serving portions. The flavors meld even better after a day, so make it ahead if you can.

Step-by-Step Instructions for Honey BBQ Sauce

Here’s my tested method for recreating that signature restaurant flavor at home.

Step 1: Combine the Liquid Base

In a medium saucepan, whisk together the 1.5 cups Ketchup, 0.5 cup Honey, 2 tbsp Apple Cider Vinegar, 2 tbsp Worcestershire Sauce, and 2 tbsp Molasses. I always use a sturdy whisk to break up any clumps in the molasses.

This combination forms the sweet and tangy foundation. The vinegar and Worcestershire balance the sweetness of the ketchup and honey perfectly. Heat over medium-low until the mixture begins to simmer gently.

Step 2: Add the Smoky Depth

Stir in the 1 tsp Liquid Smoke, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, and 0.5 tsp Salt. The liquid smoke transforms it from ordinary to that signature smoky taste you’re after.

I add the spices at this stage to let them bloom in the warm liquid. Whisk constantly for 1-2 minutes until everything is fully combined and you see the sauce start to slightly thicken. This ensures even distribution of all the flavor elements.

Step 3: Simmer to Perfection

Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking, especially as it begins to thicken.

You’ll know it’s ready when the sauce coats the back of a spoon and has deepened in color. The texture should be glossy and just thick enough to cling to your grilled favorites. Taste and adjust seasoning if needed, though I find the 0.5 tsp Salt is usually perfect.

Step 4: Cool and Store

Remove the sauce from heat and let it cool to room temperature. The flavors will continue to meld as it cools, intensifying that authentic restaurant taste.

Transfer to an airtight container. It will keep in the refrigerator for up to 2 weeks, though I doubt it’ll last that long. The sauce may thicken slightly in the fridge—just stir in a teaspoon of warm water if needed to loosen it before using.

Dietary Considerations for bdubs honey bbq sauce

Gluten-Free Status

This sauce is naturally gluten-free as written, but always double-check your Worcestershire sauce—some brands contain barley malt. I recommend Lea & Perrins or Annie’s for guaranteed gluten-free options. The rest of the ingredients are inherently safe for gluten-sensitive diets. 💡

Vegan Adaptation

To make this vegan, simply swap the honey for maple syrup or agave nectar—use the same ½ cup measurement. The Worcestershire sauce is the only other potential issue, as traditional versions contain anchovies. Look for vegan Worcestershire at specialty stores.

Low-Sugar Option

Cut the sweetness by using ¼ cup honey and ¼ cup sugar-free maple syrup. Add an extra 1 tbsp apple cider vinegar to balance the reduced sweetness. The molasses can stay as is—it’s more about depth than sugar content.

Allergen Notes

This recipe is free from the top 8 allergens (milk, eggs, fish, etc.), making it safe for most dietary restrictions. The only potential concern is sulfites in molasses or Worcestershire sauce for those with sensitivities. I’ve served this at local BBQ competitions with no issues.

Sodium Considerations

For low-sodium diets, reduce the salt to ¼ tsp and use low-sodium Worcestershire. The ketchup contributes most of the sodium, so consider a no-salt-added version. Taste as you go—you can always add more but can’t take it out. ✨