ben, tobasco is the added heat.
typically, when making sauce, 20 oz Franks with 1 stick butter
mild: no tobasco
Medium: 1/2 ounce
Hot: 1 oz.
Fire: 2 oz.
1 oz. medium and 2 oz. Hot.
but again, this is with only 20oz (2 1/2 cups) of franks and 1 stick of butter. You'd have to readjust if you have a 32 oz bottle.
Anchor Bar uses margarine, but after years of tinkering with the recipe, I have found: 20oz (2 1/2 cups) Franks Original Red Hot Sauce, 1 stick butter and 1 oz. tobasco for 5 lbs of wings, to be the best combination. A good balance of tang and heat. For my more experienced wing eating friends, I've bumped up to 2 oz of tobasco, but it's generally too hot for a party crowd. After 2 oz, you lose the balance, and the tang begins to disappear. This is after extensive testing.
A note about "20oz.," See, back in the day, Franks was sold in 20 oz bottles. Today, I think the bottles are 12 and 32 oz. today. Pain in the arse, for me, whose family recipe (which is more of a balance issue than a "recipe") had been perfected over several years to get the right proportions. This balance has been endorsed by a large contingent of WNY folks. Not only has bottle sizes changed, but to make matters worse, flash frozen chicken wings now come in 4 lb bags instead of 5 lb bags. Very irritating. Since my sauce is my sauce, I make the full batch of sauce, but cut out 20% at the end and save for other purpose.
<message edited by Scorereader on Mon, 06/15/09 11:33 AM>