This fiery, tangy sauce starts with a good glug of classic cayenne pepper hot sauce, whisked until glossy and fully emulsified with a splash of vinegar and a hit of Worcestershire for depth. Garlic powder and a pinch of extra cayenne round out the heat, giving it that unmistakable tang-forward punch without tasting flat or one-note. The stovetop method matters here — gentle heat and vigorous whisking are what pull everything together into a smooth, pourable sauce with zero separation. Drizzle it over crispy wings, toss it with cauliflower, or swirl it into a dip; it clings beautifully to whatever it touches. It's a great option to keep in your dairy free rotation whenever you want that bold, buttery-textured buffalo flavor without any fuss.
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Melt the butter in a small saucepan over medium-low heat until fully liquid, about 2 minutes.
Remove the pan from the heat and add the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne, if using.
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