My suggestion is to start with a few simple questions: Why do you think they use only these two ingredients ? In which percentage ? Which butter ? Is the sauce coating the wings processed (cooked/homogenized/ …) ? How is the wing itself pretreated/marinated/cooked/seasoned before being drenched in the sauce ? Serving temperature ? Source of chicken ? …
There are so many variables. You might start by analyzing what flavor component you are missing* and tweaking your wings bit by bit** …
Or have a look at our recent Wings Cook-Off and get inspired 🤗
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* my personal guess is always MSG …
** of course this means cooking wings again and again (cf. the cupcake conundrum)
