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Nov 4, 2010 09:29 PM

Wing Sauce Ratio Help

I hate math with a passion sometimes... lol. I have wing sauce recipes set up but was curious on how heat level ratios work. I know the more butter you add makes a wing sauce milder. If I put equal parts of hot sauce to butter what would be the heat level?

I guess I am just looking for examples so I can grasp the basic concepts. Thanks again.

P.S. If the recipe has cayenne would I just double it if I changed it from mild to medium to hot? how could I go about this?

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  1. It depends on which hot sauce you use. Hotter sauces won't need as much to go from one heat level to the next. I think the best way to go about changing heat levels is to start with a basic recipe and adjust it from there.

    Speaking of basic recipe: If you haven't tried 2 parts Frank's Red Hot to 1 part butter, start there. It's a well balanced blend, not too spicy but still enough of a tingle to be interesting.

    1. Equal parts (Frank's Red Hot to butter) would be fairly mild. There is no ratio (or definition) for mild, medium, or hot. A hot in one restaurant =/= hot in another. I probably go 2:1 hot sauce to butter and add some cayenne pepper. Best to just keep tasting till its adequate.

      1. The ratio I was hoping this was about (although what it turned out to be about makes more sense!) was how much sauce to plan on making per amount of wings. I always seem to make too little or too much.

        2 Replies
        1. re: jgg13

          Thats a very good question and thank you everyone for your answers.

          1. re: jgg13

            Someone on this thread
            explained the sauce to wings ratio this way:
            "I used to work in a wing joint in Buffalo in the '70's. It's just Frank's Hot Sauce and melted butter, mixed in a big stainless steel bowl. Deep fry -- DON'T BREAD THE WINGS -- dump into the bowl, swirl around, DRAIN. Serve."

          2. The best known quantitative scale for heat is the Scoville Scale. In its original form is was the ratio of sugar water to pepper (actually an alcohol extract from dried peppers) at which the heat was detectable. The hotter the pepper the more water was required to dilute it.

            In the wing sauce case, if you dilute the hot sauce more, with butter or anything else, the milder it will be. Conversely the less butter you use, the hotter the wings. Of course at the table, the dressing (ranch or blue cheese) also dilutes the heat.

            Hot sauces vary in their heat. Some use milder peppers, some hotter. Some use quite hot ones, but dilute them a lot with vinegar, tomatoes, even carrots (in the case of some brands of habanero hot sauce).

            I suspect the butter contributes its own taste and textural properties to the wings. If it didn't you could just sprinkle the wings with a hot sauce of your choice and call them hot wings. If you want to make your wings hotter, it is probably better to use a hotter sauce to start with, rather than reduce the butter to sauce ratio. Or you could use a mild one like Franks to provide the bulk of the mixture, and a few drops of something much hotter to bring the heat level up.

            1. Frank's is sufficiently mild that no matter how much you use, the wangs will not be ablazin'. If you're interested in really amping up the heat, you'll need to adulterate the Frank's with some habanero or other extremely hot hot sauce. And if you do this, you won't need to increase the overall amount of hot sauce you use.