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Melt the butter: Gently melt the butter in a medium pan over low heat (using low heat takes a little longer, but we want to avoid the butter separating to keep our sauce creamy).
Finish the sauce: Remove the pan from the heat to prevent the sauce from breaking. Then, whisk in the garlic powder, hot sauce, and honey until a smooth, cohesive sauce forms, about 1 minute. Taste, then if you want the sauce spicier, add a pinch or more of cayenne pepper. Use immediately or store in an airtight container or mason jar in the refrigerator for up to 2 weeks.