Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • ½ cup Yellow Mustard (Classic American style)
  • ½ cup Runny Honey (Good quality)
  • ¼ cup Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • ½ tsp Cayenne Pepper
  • 1 Tbsp Hot Sauce (e.g., Frank's RedHot)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper (Freshly ground)

Instructions:

  1. Melt the Butter: In a medium saucepan set over medium-low heat, melt the unsalted butter. Keep the heat gentle—we don't want any browning.
  2. Bloom the Spices: Once the butter is melted, whisk in the garlic powder, onion powder, and smoked paprika. Cook gently for 60 seconds, stirring constantly, until fragrant. This step wakes up the spices.
  3. Add the Mustard: Reduce the heat to low. Whisk in the yellow mustard until fully incorporated and smooth.
  4. Introduce the Liquids and Sweetener: Whisk in the honey, apple cider vinegar, Worcestershire sauce, cayenne pepper, and hot sauce. Continue whisking until the mixture is uniform.
  5. Gentle Simmer: Bring the sauce mixture to a very gentle simmer. Do not allow it to boil vigorously, as this can cause the honey to scorch or burn.
  6. Reduce and Thicken: Allow the sauce to simmer for 8–10 minutes, stirring occasionally. The sauce should slightly reduce and coat the back of a spoon. It will thicken considerably more as it cools.
  7. Final Seasoning Check: Remove the pan from the heat. Whisk in the initial measurement of salt and pepper. Taste the sauce, making adjustments as needed for balance (salt for flavour depth, cayenne for heat, or vinegar for acidity).
  8. Cool: Allow the sauce to cool for 15 minutes before using. This allows the flavours to meld beautifully and confirms the final velvet texture.
  9. Serve or Store: Use immediately to toss wings, or transfer to an airtight container and store in the fridge. This sauce improves overnight!