Ingredients
Equipment
Method
- Melt the unsalted butter in a small saucepan over low heat, being careful not to brown it.
- Once butter is completely melted, whisk in the hot sauce, honey, Worcestershire sauce, and garlic powder until smooth and well combined.
- Allow the mixture to steam gently for 1-2 minutes, whisking frequently to maintain the emulsion. Do not let it boil as this can cause separation.
- If desired, add white vinegar for extra tanginess or cayenne pepper for additional heat, adjusting to your preference.
- For a thicker sauce that clings better to wings, whisk in the optional cornstarch slurry (cornstarch mixed with water) and simmer for 30-60 seconds until slightly thickened.
- Remove from heat and immediately toss with crispy cooked wings until evenly coated.
Nutrition
Notes
This sauce is incredibly versatile - adjust the heat level by varying the amount of cayenne or choosing milder hot sauce. For a garlic-parmesan variation, add fresh minced garlic and finely grated cheese after heating. Try a honey buffalo version with extra sweetness, or create a smoky buffalo sauce by adding smoked paprika and a few drops of liquid smoke.
While perfect for wings, this sauce works beautifully on pizza, burgers, cauliflower bites, or shrimp. Serve with traditional accompaniments like celery sticks, carrot batons, and blue cheese or ranch dressing for dipping.
Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Gently reheat on the stovetop, whisking to recombine if separation occurs.