Add the hot sauce, apple cider vinegar, garlic powder, onion powder, and Worcestershire sauce to a saucepan and warm the mixture over medium-low heat while whisking. Stop the heat as soon as the sauce reaches a gentle simmer and looks evenly blended.

Take the pan off the burner and whisk in a few cubes of cold butter at a time, adding more only after the previous pieces have mostly melted. The sauce should turn glossy, slightly thicker, and evenly orange with no oil slick on top.

Taste and adjust with salt if needed, then add cayenne powder if you want more heat. Using cayenne keeps the flavor bold without making the sauce looser or more vinegary.

Transfer the finished sauce to a covered container and refrigerate it, preferably in a squeeze bottle for easy use. Once chilled, it will firm up slightly but should loosen again with gentle reheating.