In a heavy-bottomed saucepan combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt.
Over medium heat, bring this mixture to a simmer, whisking often.
As soon as the butter is fully melted and you begin to see bubbles forming along the edges of the pot, remove the sauce from the heat. Add in the honey, and whisk to combine.
Allow to cool to room temperature and then store in an airtight container for up to 2 weeks in the refrigerator.
Notes
Dairy-Free Buffalo Sauce: Replace the unsalted butter with your favorite non-dairy or vegan butter and omit the added salt to the recipe.Adjust the Heat Level: You can control the level of spice to a degree by omitting or increasing the added cayenne pepper.To freeze buffalo sauce: Pour the cooled sauce into a freezer-safe container and leave about ½ inch of space at the top to allow for expansion. Thaw it in the refrigerator overnight and then gently reheat over low heat, whisking well to incorporate the sauce, as it may separate during the freezing process.