re: Chicken wing sauce

I have a 32 oz container and use a 50/50 base of Red Hot/Zesty Italian dressing, then add granulated garlic and onion, Old Bay, dark honey, a little dark molasses (sometimes use a little teriyaki instead) and add very hot sauces or peppers (to personal desired heat level). Leave it on the counter at room temp for ~ 24 hours then refrigerate it. It is damn good and can last a long time in the fridge, even my wife likes it.