Ok, I figure I'll jump in here, since there are some heat fiends participating. This is my wife's recipe for buffalo sauce/wings, which kicks the hell out of any other buffalo sauce we (or anyone else who has experienced these) has tried. The typical reaction is a rapid alternation between "jesus these are hot" and "I can't stop eating them".
https://www.texannewyorker.com/2014/01/30/julies-famous-buffalo-wings/JULIE’S BUFFALO SAUCE:
1 bottle Frank’s Original RedHot sauce
1 garlic clove, peeled and coarsely chopped
1 habanero chile, stemmed and seeded
1 frozen mango chunk, mostly thawed
1 ˝ – 2 tbs unsalted butter, melted
Kosher salt and black pepper
THE WINGS:
About 2 lbs. chicken wings, cut into sections and tips discarded
1 quart buttermilk, well shaken
A few dashes of hot sauce
About 1 cup all-purpose flour
About 1 cup cornstarch
Kosher salt and black pepper
Canola oil, for deep frying
Directions:
To make the sauce, place all ingredients in a blender. Puree until very smooth. Set aside. Refrigerate if not using immediately.
To make the wings, place the chicken wing pieces in a large mixing bowl. Pour the buttermilk over, then add the hot sauce. Stir to combine. For best results, let them sit in the refrigerator for a couple of hours. This isn’t necessary though.
When ready to cook the wings, set a high sided skillet or pot over medium-high heat. Add a couple inches of oil. The oil is ready when a pinch of flour immediately bubbles and rises to the surface but does not brown. If it browns immediately, then your oil is too hot.
In a large bowl or large plate with sides, mix together the flour and cornstarch. Season generously with salt and pepper. A note about the flour and cornstarch: you’ll use approximately 1 cup each. If you need a little more, no big deal, you’re basically looking for an even amount of both.
Lift the wings out of the buttermilk and let the excess drip off. Coat them thoroughly in the flour mixture, then shake off the excess. When the oil is ready, place the wings in the hot oil and fry for 12 minutes, flipping once. You’ll likely need to do this in batches to avoid overcrowding the pan. When the wings are browned, crispy, and cooked through, lift them out with a strainer or spider and place on a paper towel lined plate. Let them sit for a minute to drain any excess oil, then transfer them to a bowl. Ladle in some buffalo sauce and toss gently to coat. Serve immediately. Repeat with the remaining wings.