This fiery, tangy sauce comes together in minutes with nothing more than a simple stovetop technique. Melted butter gets whisked into a peppery, vinegar-forward base until it turns glossy and fully emulsified, with garlic powder and a pinch of extra cayenne rounding out the heat. The result is a smooth, pourable sauce with that classic sharp kick and buttery finish everyone expects from buffalo wings. It comes together fast enough for a weeknight snack but tastes rich and restaurant-worthy, whether you're tossing it with crispy wings, drizzling it over roasted cauliflower, or stirring it into a dip. Because it's built from scratch in your own kitchen, you know exactly what's going into every glossy spoonful, which makes it a solid pick for a seed oil free table. Keep a jar in the fridge and you'll find endless excuses to use it.
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Learn more →8 servings
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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