I make this awesome, beats the pants off any competitors chicken wing sauce. The recipe calls for pouring the heated mixture unto the wings, which is fine. The problem I am having is when I can the mixture (preserve) the butter separates. It then becomes "ugly" wing sauce in a glass jar. My solution so far has just been to reheat the saved mixture prior to use. My question is "How do you mix butter, water and vinegar and make them stay blended at room temp and/or when refrigerated?" The recipe…See More
"Joyce, that's incredibly sweet and what I was hoping for. :) I loved the feedback and connections you all give back.
Shane, thank you very much!
MandyJay, I was always excited to see in my inbox there was a MandyJay reply. I…"
"So sad to hear this, Shawn. Always loved your posts and what you post and felt a connection with you that you understood whatever topic anyone was posting. You will be missed, but glad to see that you will be checking in. All the…"