Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside.
In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika.
Allow the mixture to warm through and allow it to start to steam, but don't let it boil. Stir it often.
Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat.
Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts.
The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter.
Add a dash or two of salt if you'd like, to taste.
Serve the warm sauce over wings, on pulled pork or as a dipping sauce.
Refrigerate any leftovers. As you refrigerate the mixture, the sauce will thicken slightly (because the butter will harden again). Simply reheat the mixture in the microwave in short increments
This mixture makes enough to cover 5 pounds of wings and have extra for dipping. Yields about 3 cups of sauce.
My sauce is greasy. What happened? If your sauce ends up greasy, that means that the butter got too hot and separated. It is still completely edible and will taste good, but next time, make sure the hot sauce mixture isn't too hot before adding the butter. That way it will melt in smoothly and not be oily.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 16, with 1 serving being 1/16 of the sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**