Nick,
to make it hard…
the hot sauce and margarine are by volume and the brown sugar by wieght…
i find cajun seasoning to fit chicken wing perfectly since most cajun seasonings have thym
frank a little bit of red wine 1 tea spoon per a cup of frank 1 tea spoon of cajun seasoning 1 tea spoon of butter
Joker are you sure you did not use clorax instead of frank?? :lol:
Man, you write recipes like I do. Never easy to scale mine up or down unless you have a slide ruler 
I can weigh out some volumes and plug into a spreadsheet for kitchen use. I’m interested in seeing how one of those multi-ingredient sauces tastes.