Seed Oil Free Buffalo Wing Sauce

Total time10 min

Prep time5 min

Cook time5 min

This tangy, spicy sauce whisks together classic hot sauce, a splash of vinegar, and a hit of garlic powder for that unmistakable buffalo flavor everyone craves. A touch of Worcestershire adds savory depth, while gentle heat helps everything emulsify into a smooth, glossy sauce with no separation in sight. Add cayenne for an extra kick, or keep it mellow — either way, it comes together fast in one small saucepan. Toss it with hot, crispy wings for that classic tangy coating, or jar it up and keep it in the fridge for a week of easy flavor on demand. It's a solid choice for a seed oil free kitchen, giving you all the punchy, vinegar-forward heat of a wing night classic without any guesswork about what's simmering in the pan.

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Ingredients

8 servings

½ cup frank's redhot original cayenne pepper sauce
Frank's Red Hot Original Cayenne Pepper Sauce Frank's RedHot Original Cayenne Pepper Hot Sauce - 23 Fl. Oz.Frank's RedHot Original Cayenne Pepper Sauce - 5 fl oz Frank's RedHot Original Cayenne Pepper Hot Sauce - 32 Fl. Oz.
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¼ cup unsalted butter
1 tsp white vinegar
½ tsp worcestershire sauce
¼ tsp garlic powder
¼ tsp cayenne pepper (optional)

Instructions

1
Melt the butter in a small saucepan over low heat until fully liquid, about 2 minutes. Remove from the heat.
2
Add the Frank's RedHot, white vinegar, Worcestershire sauce, garlic powder, and cayenne, if using, to the melted butter.

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