The original Buffalo style wing sauce. There's not a whole lot to it, and the only real secret is using some lecithin to emulsify it so the hot sauce and butter don't separate.
1/2 C Frank's Red Hot
7 T butter, melted
1 t worchestershire sauce
1/4 t garlic powder
1 t liquid lecithin
Stir the lecithin into the melted butter, then add the rest and shake or blend together well. You may have to re-warm this occasionally during service as it will tend to solidify.
If you want this hotter you can add ground habanero to it (I do this to my Red Hot anyway), or stir in a little pure capsaicin for real kick.
To make this hotter, stir in either some pepper extract or some ground chiles; cayenne for a little kick, or ghost pepper to feel the burn.
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