This tangy, fiery sauce starts with Frank's RedHot Original Cayenne Pepper Sauce, whisked until smooth and glossy with a touch of white vinegar, Worcestershire sauce, and garlic powder for depth. A pinch of cayenne pepper brings extra heat if you like things spicy. The key is gentle warmth and a vigorous whisk, which fully emulsifies the sauce into something rich and clingy — perfect for coating crispy wings without any greasy pooling at the bottom of the bowl. It keeps well in the fridge for a week, so you can rewarm and whisk it back to glossy perfection whenever wing night strikes. This one's a great fit for a dairy free kitchen, delivering all that classic buffalo tang and heat without missing a beat.
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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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