This glossy, tangy-hot buffalo sauce comes together fast in one saucepan, with smoky paprika, garlic powder, and a hit of cayenne building real depth before the ghee melts in to make it rich and pourable. A finishing splash of fresh lime juice (and a little zest, if you're feeling it) cuts through the heat and gives the whole thing a bright, citrusy edge. Whisked gently over low heat, the sauce turns silky and emulsified — perfect for tossing wings, drizzling over roasted cauliflower, or using as a dip for crispy veggies. It keeps well in the fridge for a week, so it's easy to make ahead and rewarm whenever a craving hits. This one's a solid pick for a vegetarian kitchen, delivering all the classic buffalo flavor without any fuss.
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Combine the hot sauce, chili powder, garlic powder, smoked paprika, cayenne, and salt in a small saucepan over medium-low heat, whisking until the spices are evenly distributed.
Add the ghee and whisk continuously until it is fully melted and the sauce is smooth and glossy, about 2–3 minutes. Do not let the sauce boil — keep the heat at medium-low so the emulsion holds.
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