Buttery Buffalo Hot Sauce for Wings

What you need

• 160 ml (2/3 cup) cayenne pepper hot sauce, a vinegary Louisiana-style sauce
• 115 g (1 stick) unsalted butter, cubed
• 1 1/2 tbsp white vinegar
• 1/4 tsp Worcestershire sauce

Method

Restated from the original video

1. 1

   Cut the butter into small cubes so it melts evenly.

2. 2

   Set a small saucepan over medium-low heat and let the butter melt completely, 2-3 min.

3. 3

   Pour in the hot sauce, vinegar and Worcestershire sauce.

4. 4

   Raise the heat to medium and whisk until the mixture looks smooth and glossy and small bubbles appear at the edges, 2-3 min.

5. 5

   Pull the pan off the heat before it reaches a full boil, since hard boiling can make the butter separate.

6. 6

   Taste and adjust: a splash more hot sauce makes it sharper, a little more butter makes it milder.

7. 7

   Use it warm, tossed through freshly fried or baked wings. Leftovers keep in the fridge for up to 1 week; rewarm gently and whisk to bring it back together.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.