I keep buttermilk powder around so that I always have buttermilk easily on hand and in this case the powder adds some buttermilk flavor without thinning out the base layer. But you could add 1/4 cup of buttermilk and change the ratios so you have 12 oz of sour cream and 12 oz of cream cream to keep the same texture.
The one downside to making your own buffalo sauce is that it won’t have that shockingly artificial orange color. I use paprika to give the buffalo chicken more color but if you don’t like the flavor it adds, feel free to omit it.
Nope, bacon is not a traditional part of buffalo chicken wings. But a) it certainly isn’t bad and b) the Super Bowl party I’m attending is bacon themed. How could I not gild the lily for that?