Fresh ginger brings warmth and a little heat-soothing zip to this bright, tangy sauce, while lime juice and zest cut through with a citrusy snap that lightens up the classic spicy profile. Honey rounds out the sharper edges with a touch of natural sweetness, and garlic powder adds depth without overpowering the other flavors. Simmered until smooth and glossy, this sauce comes together in minutes and clings beautifully to wings, roasted cauliflower, or grilled chicken. A quick whisk with lime juice and zest at the end keeps the flavors vibrant and fresh rather than flat. It's an easy one to keep on hand for an anti-inflammatory-friendly kitchen, ready to shake and use straight from the jar all week long.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the small amount in this recipe (~1.2 g per serving) is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
Melt the butter in a small saucepan over medium-low heat until fully liquid and just beginning to foam.
Add the grated ginger and garlic powder and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the ginger can brown quickly at this stage.
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