This classic wing sauce comes together fast, with melted butter whisked into tangy Frank's RedHot Original Cayenne Pepper Sauce until it turns glossy, smooth, and fully emulsified. A splash of white vinegar sharpens the heat, while garlic powder and an optional pinch of extra cayenne build depth without muddying that signature buffalo tang. Gentle, low heat is the trick here — it keeps the sauce silky and steaming without ever separating or boiling. Toss it straight over hot cooked wings for that classic drippy, cling-to-every-bite finish, or jar it up and keep it in the fridge for a week of easy reheats. It's a great pick for an added sugar free kitchen, since the flavor comes entirely from real heat, butter, and pantry spices rather than anything sweet. Simple, punchy, and endlessly versatile beyond wings — try it on cauliflower, drizzled over roasted veggies, or stirred into a dip.
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Melt the butter in a small saucepan over low heat until fully liquid, about 2 minutes. Remove from the heat.
Add the Frank's RedHot, white vinegar, Worcestershire sauce, garlic powder, and cayenne, if using, to the melted butter.
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