2 questions about buffalo wing sauce

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I have 2 questions:

  1. For the basic Buffalo wing sauce recipe you melt 1/4 cup butter and add 1/4 cup hot sauce (Frank’s). I always end up with what is essentially a saucepan of oil. When I add it to the buffalo wings, it looks like I’ve just covered them in flavored oil. What am I doing wrong? Why isn’t it thicker and more like what you get at a restaurant? :confused:

  2. How to cut the salt in Buffalo wing sauce? Either at home or in a restaurant, by the time I’ve eaten 3 or 4 wings, I feel like I’ve been sucking on a salt brick. I’ve tried (at home obviously) boiling some potatoes (in my homemade sauce) to “absorb” some of the salt, but it doesn’t seem to make a difference.

I really do enjoy Buffalo wings, and would really like to make them at home more often. But I have been trying to solve these 2 problems and haven’t come up with a solution for either yet.

Thank you!