edit: I would just like to add, that I just made a batch of 1.8 powder with say 4-5 tablespoons of Frank’s RedHot and some extra salt and pepper, poultry powder(chicken bouillon basicly) garlic powder, ginger. It is my basic powder I put on chicken when I make it.
It is… interesting. Not bad at all. It takes the flavor well, the background heat is there but subtle. I will drink the rest, but would have to tweak it if I were to make it again. I don’t want to add butter, but something is missing. Franks makes a Buffalo sauce, maybe I will try that.