true buffalo wing sauce isn't nearly that complicated. plus, 1 cup flour???? there's no way that's right. There's no flour coating on wings. that recipe would make a batter with that cup of flour.
kman160 basically has it right. proportions are off, though. Here's the way to make it:
For 5lb bag o wings:
20oz Franks Red Hot
1 stick butter
Tabasco for heat (1 oz is plenty)-leave it out for mild. 1/2 oz - 1 oz for medium to hot. Anything over 1 oz is hotter to the ineptly named "suicide" - which usually includes some cayenne powder.
(I know, now they sell wings in 4lb bags. Luckily, they started selling 16 oz bottles of sauce - so, proportionally, it still works out)
Now, Buffalo wings are typically deep fried in the fryer, however, at home, and growing up in CNY, we used a combination of baking and broiling to get effect. The baking cooked them. Then you sauce em up, then broil to make crispy. As kman160 said, you don't want mushy wings.