Only melt the butter if you want it "clarified". You have to skim off the impurities (milk solids and water).
This will give the butter a higher smoke point.
Let it return to room temperature then make your compound butter.
I think Buffalo wings taste a lot like chicken
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
34 year old Char-Broil 450 (Purchased new)
1996 Blue Weber SS Performer
Weber SJS & modified stock pot Mini-WSM
Weber rotisserie with Rib-O-Lator & Smokenator system
STOK Island gasser