At least I think that's the problem.

I hve a hot wings sauce recipe that includes Red Hot sauce that includes
cayenne pepper, vinegar, and other things. To this I mix melted butter and
more cayenne, paprika and garlic powder. I melt the butter first, then add
the sauce, then the seasonings.

The problem I have is, after adding the chicken, there is a seperation
between a clear liquid and a thicker substance. If I leave the sauce too
long on the burner, the seperation also occurs. I'm assuming the clear
liquid is the vinegar and the thicker is the butter.

The original directions I have say to heat the butter till it just melts,
then add the hot sauce and seasonings. I'm wondering if I either don't heat
it enough or too much causing the seperation as evidenced by adding the hot
chicken causing it to heat up more.

But I don't know and was wondering what you all thought. Perhaps I need to
add a binder of some sort? And what binder?

tia