This glossy, fiery sauce starts with melted butter whisked into cayenne pepper sauce until the two come together into one smooth, emulsified blend with no separation in sight. A touch of white vinegar brightens the heat, while garlic powder and a pinch of extra cayenne deepen the flavor without muddying that classic tangy kick. Warming it gently on the stove rather than boiling keeps the texture silky and clingy, perfect for coating hot wings straight out of the fryer or oven. It's a five-minute stovetop project that comes together faster than the wings themselves, and it keeps beautifully in the fridge for whenever a craving hits. This one's an easy, reliable pick for a gluten free kitchen, whether you're tossing a whole batch of wings or drizzling it over roasted cauliflower.
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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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