I have made lots of good sauces, but if you really want that "classic" wing sauce with more heat, start with crystals of Franks and build on that. Why re-invent the wheel just to end up with the same thing?
I have ghost chili powder and hab powder.
Either will up the heat considerably without changing the flavor much. Most hot sauces will add more vinegar, which is OK, but not necessary if you have pepper powder.