5-Minute Buffalo Chicken Wing Sauce

Step 1Place all of the ingredients in a saucepan: hot sauce, butter, vinegar (apple cider or white wine vinegar), coconut aminos, Worcestershire sauce, crushed garlic cloves (or ¹/₄ tsp garlic powder) and salt.
Note: You can use any hot pepper sauce such as Frank's Redhot Sauce (sugar-free), or you can use store-bought Sriracha sauce (may contain sugar), or use our homemade sriracha sauce which is sugar-free.

Step 2Bring to a simmer and cook on medium heat while stirring. Once the sauce starts to bubble, take off the heat and whisk to combine. Taste and season with more salt if needed. For extra heat you can add a pinch of cayenne pepper.

Step 3Transfer to a storage jar and let it cool down. To store, refrigerate for up to 2 weeks. Use this sauce instead of the sweet chilli-lime sauce in this recipe!