Tangy Frank's RedHot forms the backbone of this classic wing sauce, brightened with a splash of white vinegar and rounded out with garlic powder and a pinch of cayenne for extra heat. Whisked together over low heat, it comes together glossy, smooth, and fully emulsified — the kind of sauce that clings to every wing instead of pooling at the bottom of the bowl. It warms through gently on the stove until steaming, then it's ready to toss straight onto hot, crispy wings or store in the fridge for whenever a craving hits. The result is that same fiery, buttery-tasting classic you remember, just built to fit neatly into a vegan kitchen. Keep a jar on hand and you've got a go-to sauce for wings, cauliflower bites, or anything that needs a serious kick.
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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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