Buffalo chicken wing sauce

Put the butter, hot sauce, Tabasco, Worcestershire, cayenne, garlic powder, salt and vinegar over medium heat and bring to a simmer, stirring with a whisk, so the butter emulsifies into the hot sauce and the vinegar.

As soon as a few bubbles simmer at the sides, turn it off, whisk it and set aside.

Put the cooked wings in a stainless steel bowl, pour over some of the sauce, put a plate or pan on top and shake rather than stir.

Serve as is, or drain and return them to the sheet pan in the still warm oven about 10 minutes so the sauce dries onto them.