Buffalo Sauce

My youngest son's tastes are such that when he decides he wants to try something, and once it is prepared to his satisfaction, we have it again and again. He whole heartedly participates in the search for the perfect recipe and amasses the ingredients to bring the idea to fruition, but cooking is definitely a team sport in our house and he rarely attempts anything completely alone. So it went with this, which no one is more surprised than I am to be posting a rave review of. His buffalo chicken wrap is definitely delicious and becomes yet another thing that I will not likely order out once the pandemic is more or less over. ⅔ cup hot pepper sauce (such as Frank's RedHot®) ½ cup cold unsalted butter 1 ½ tablespoons white vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon cayenne pepper ⅛ teaspoon garlic powder salt to taste Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use. Toss with already cooked chicken! This is surprisingly good for all it's simplicity.