This purportedly is the actual recipe from the Anchor Bar in Buffalo, NY. I've tried it and though I haven't been to the 'Mecca' of wings in NY it's pretty close to the better sauces I've tried across the country. And it's easy as pie![p]1/2 stick butter
4 - 5 T. Frank's brand Louisiana hot sauce (Tabasco'd work great and I have to try it with Cajun Garlic sauce)
1 1/2 T. White wine or plain ol' white vinegar.[p]Great with chicken wings or breasts off the egg. Tried it with jumbo shrimp and it didn't work so great. The shrimp need to be breaded to really absorb the sauce methinks.