Sauce Build & Heat Tier Calculator
Running a 32-sauce board means every build has to scale off one ratio rather than one recipe. Give it the number of pieces going into the bowl, the coat you want on them and the split between pepper base and fat, and it returns the exact volumes plus the Scoville the finished sauce actually lands at — which is always lower than the bottle, because the fat dilutes it.
Segments going into the bowl, not whole wings.
Butter, margarine or oil as a share of the finished sauce. Classic buffalo is 50%.
Scoville figures are bottle-stated averages for each pepper base and move with the harvest. Dairy, sugar and vinegar change how heat is perceived without changing the arithmetic above.