Wingapalooza Sauce

• 1 cup butter (not margarine)
• 1 (23 ounce) bottlefrank's original red hot sauce
• 2 finely minced garlic cloves
• 1 tablespoon onion powder
• 2 teaspoons thyme
• 1 teaspoon celery seed
• 1 tablespoon Worcestershire sauce
• 14 cup water
• 1 tablespoon cornstarch
• 2 teaspoons cayenne powder, if you like really hot sauce, This sauce recipe isn't really about the Heat, it's more about

1. Heat butter, garlic and thyme over medium heat until water has dissipated from the butter (stops bubbling), stirring constantly.
2. Add onion powder, Frank's Original, Worcestershire sauce and celery seed; bring to a slight boil.
3. While waiting to boil, whisk cornstarch with water.
4. Add cornstarch mixture once sauce comes to a boil.
5. (This step is to keep the butter suspended in the sauce and from separating into an oily mess.
6. It can be skipped if you want a thinner consistency) It also helps the sauce adhere to the wings.
7. Funnel sauce back into the Frank's Original bottle for easy storage and dispensing.
8. Pour about 5oz into a large bowl; throw in 5-6 wings and toss to coat.

butter, garlic, onion powder, thyme, celery, worcestershire sauce, water, cornstarch, cayenne powder

Taken from www.food.com/recipe/wingapalooza-sauce-283994 (may not work)