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Ingredients
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Buffalo Sauce
Method
Buffalo Sauce
Melt butter
In a small saucepan over low heat, add the unsalted butter and melt gently, stirring occasionally. Do not let it brown; keep the heat low so butter becomes fully liquid within 2–3 minutes.
Season and balance
Add the apple cider vinegar, Worcestershire sauce, honey, garlic powder, paprika, cayenne pepper, salt, and black pepper. Whisk continuously to blend all seasonings and dissolve the honey. Keep the sauce warm but not boiling for 1–2 minutes to allow flavors to meld.
Adjust consistency and taste
Taste the sauce and adjust seasoning to preference: add up to 1/2 tsp more honey if you want sweeter, or 1/4–1/2 tsp more cayenne or extra hot sauce for more heat. If the sauce looks separated, whisk vigorously off the heat for 20–30 seconds to re-emulsify. If too thick, whisk in 1 tsp warm water at a time until desired consistency is reached.
Finish and store
Remove from heat and let sit for 2–3 minutes. Use immediately to toss with cooked chicken wings, drizzling or as a dipping sauce. Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently in a small saucepan over low heat, whisking until smooth before using.