Scale

½ cup buffalo sauce (I like using Frank’s because it has such a classic tangy flavor)
½ cup honey (this adds the perfect sweetness to balance out the spiciness)
2 tablespoons soy sauce (for a savory umami kick)
1 tablespoon rice vinegar (or apple cider vinegar if you don’t have rice vinegar on hand)
1 teaspoon EACH: garlic granules and ground ginger (freshly grated ginger and minced garlic work great too, especially if you’re planning to use the sauce immediately)

Prepare the Bowl – Grab a medium-sized mixing bowl.
Add Ingredients – Pour in the buffalo sauce, honey, soy sauce, rice vinegar, garlic granules, and ground ginger.
Mix the Sauce – Use a whisk to blend everything together until the sauce is smooth and well combined. It should have a glossy texture with rich amber and deep red tones.
Transfer to a Jar – Pour the sauce into a clean, covered jar to keep it fresh.
Storage – Store in the refrigerator. If using dried spices, the sauce will last longer, but if using fresh ingredients, consume it within a week.

Use high-quality buffalo sauce for the best results. Brands like Frank’s offer a nice balance of heat and tang.

Adjust the sweetness by tweaking the amount of honey. Some people like their sauces extra sweet, while others prefer a milder touch.

Experiment with vinegars! Rice vinegar gives a subtle acidity, but apple cider vinegar works just as well if you don’t have rice vinegar handy.

Fresh vs. dried spices it’s completely up to you. Both versions taste fantastic, but fresh ones provide a brighter aroma.