Fresh ginger and garlic powder bloom together over gentle heat, building a fragrant base before hot sauce and a touch of honey go in for a smooth, gently thickened simmer. A finishing splash of lime juice and zest brightens the whole thing right at the end, giving this buffalo sauce a tangy, warm-spiced edge that's different from the one-note bottled stuff. It comes together in one small saucepan in under ten minutes, and it's just as good tossed with crispy wings as it is drizzled over roasted cauliflower or stirred into a bowl of rice. Whisk in the salt to taste, then use it right away or stash a jar in the fridge for a week of easy, punchy flavor on hand. Since every ingredient here is something you can check and control yourself, this one's a solid, reliable pick for a seed oil free kitchen.
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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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