Buffalo Wing Sauce

• 1-1/2 cups (350 ml) of hot sauce (any except for tabasco)
• 1/2 cup (125 ml) white vinegar
• 1 stick of butter
• 1/2 tsp (2 ml) black pepper
• cayanne pepper (optional)

1. Combine all of the ingredients in a saucepan.
2. Heat until boiling.
3. Let simmer until the mixture thickens and reduces to approx.
4. 1-1/2 cups (350 ml).
5. If you like it real hot, you can add some cayanne at this time, but it should already be kicked up pretty good.
6. Pour half of the mixture over some deep fried, barbecued or baked wings, and then throw them under the broiler for another few minutes.
7. Use the remaining sauce for dipping.

hot sauce, white vinegar, butter, black pepper, cayanne pepper

Taken from online-cookbook.com/goto/cook/rpage/0011A6 (may not work)