(I created this as a dip for Origami Pirate’s fried pickles, but we also use it for other things. It’s pretty flexible; I don’t actually measure the ingredients at all)

• 3/4 cup buffalo sauce
• 1/3 cup vegetable oil 
• 1 teaspoon granulated sugar 
• 1 teaspoon garlic powder 
• 1 teaspoon coarse ground black pepper 
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon Worcestershire sauce 
• 3/4 cup ranch dressing (more or less based on how spicy you want the sauce to be)

Combine all ingredients but the ranch in a medium saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Note that when it’s simmering there will be spicy steam—if your eyes are sensitive, be prepared for that. I don’t usually cover it for the simmering part, but I don’t think it would mess it up if you did. It just might be a bit more watery.

Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

Once cooled, combine hot sauce mixture and ranch.

We’ve stored this, covered in the fridge, for up to a week.