I kinda just do it “to taste” or “make it look like buffalo sauce” but roughly equal parts melted butter and hot sauce. I recommend Crystal hot sauce.

Sometimes I add a little garlic powder, or you can do like nostr:npub13q8evu294dnt20vacfuagj5hy2agwhfr93el8h68qlg708zrxm8qnd6vpv and add sautéed garlic.

I also used to start things off with a light roux to help the butter and sauce stay blended longer and stick better to the wings, but it’s not necessary if you are able to toss wings in sauce quickly.