Melt the butter: Place your large frying pan or skillet over a medium-low heat. Add the unsalted butter and let it melt slowly, swirling the pan occasionally. You'll see it foam gently and hear a soft sizzle. Do not let it brown; you want it just melted and glossy.

Sweat the garlic: Add the finely minced garlic to the melted butter. Stir continuously with a wooden spoon for about 1-2 minutes. The kitchen will fill with a fragrant, savoury aroma, and the garlic will become translucent and soft, but not coloured. If it starts to brown, the heat is too high.

Whisk in the liquids: Pour in the room-temperature buttermilk and the white wine vinegar. Whisk everything together vigorously. The mixture will look slightly separated at first, but keep whisking. You'll see it come together into a pale, creamy, and slightly thickened sauce. You should hear a gentle bubbling sound as it begins to heat.

Incorporate the seasonings: Add the onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Whisk again until everything is fully combined. The colour will deepen slightly to a warm, creamy orange, and the aroma will become wonderfully complex.

Thicken the sauce: Reduce the heat to low. Give your cornflour slurry a quick stir (as the cornflour settles) and pour it into the pan while whisking constantly. Continue to whisk for 2-3 minutes. The sauce will visibly change from a thin liquid to a glossy, pourable consistency that coats the back of a spoon. You'll see it shimmer and bubble softly.

Melt in the Parmesan: Remove the pan from the heat. Add the finely grated Parmesan cheese and whisk until it is completely melted and the sauce is smooth and velvety. The texture should be thick, rich, and without any lumps. Taste a tiny bit on a clean spoon to check the seasoning.

Finish and coat: If using with wings, place your cooked, hot wings into a large bowl. Pour the sauce over the top and toss vigorously with tongs until every piece is evenly coated. The sauce will cling to the chicken, forming a beautiful, glossy layer. Serve immediately.