Melt the butter

• Melt the butter in a saucepan over low heat.

Add the oil

• Add the oil and stir gently to combine, allowing the flavors to infuse.

Add the spices

• Add the cayenne pepper, chili powder, smoked paprika, garlic powder, minced ginger, brown sugar, ground cumin, black pepper and salt.
• Stir well to incorporate all the ingredients evenly.

Simmer the sauce

• Let the sauce simmer over low heat, stirring occasionally to prevent burning.

Finish and serve

• Remove from heat and enjoy warm, drizzled over fried chicken, tossed with wings or brushed onto grilled meats.
• Store leftovers in an airtight container in the refrigerator for up to one week and reheat slightly before using.