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I've always made mine with Crystal hot sauce, which is sweeter and hotter than Franks. You'll have to experiment with proportions to get the result you want, based on the sauce, but generally you can do 2:1 hotsauce and butter. Buttermilk will certainly give you some tang, but I've personally never tried it in a Buffalo sauce. I start my sauce with minced ...


Know that the traditional Frank's Buffalo Wings Sauce is just Frank's RedHot and melted butter. I'd definitely start there, and tweak with the substitution. The old standard is 1/2 cup (118ml) Frank's RedHot to 1/3 cup (79ml) melted butter. Vinegar is a distinct possibility, to me neither buttermilk nor ketchup make sense. You might find this recipe for ...

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