Buffalo Sauce – Tangy, Spicy, and Seriously Addictive

Add 1 cup hot sauce and 1–2 tablespoons white vinegar to a small saucepan. Set over low heat.

Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika.Add a pinch of black pepper.

Warm gently, stirring often, until the mixture starts to steam but does not simmer. Keep the heat low to prevent splattering.

Whisk in 6 tablespoons unsalted butter, cut into pieces. Add a few pieces at a time, whisking until fully melted before adding more.This helps the sauce emulsify and turn silky.

Taste. If you want more heat, whisk in a pinch of cayenne. For more tang, add a splash more vinegar.For a touch of sweetness, add 1–2 teaspoons honey or brown sugar and whisk until dissolved.

Keep the sauce on low heat for 2–3 more minutes, whisking constantly, until it looks glossy and slightly thickened. Do not boil; high heat can make the sauce separate.

Remove from heat and let it sit for 5 minutes. The sauce will thicken a bit as it cools.Use right away to coat wings or transfer to a jar.