Although the peppers can vary in hotness, the sauces are hotter because the sauce is a conentrated pepper sauce.
I used to make boneless buffalo chicken by baking the chicken in Franks Red Hot sauce.
Now Frank's is a good, all-around hot sauce for perking up things from fried eggs, chicken soup or even tunafish salad.
But, if you bake food in the sauce, the water evaporates, leaving a concentrated sauce that is considerably hotter than the original.
I had coworkers (who LOVE hot wings, etc) crying from my boneless chicken.
One of my favorite snacks, when I can find it, is the Cabot's Hot Habenero Cheese with crackers. It's got the hot, but it's a slow burn that builds over time. And then there's the next day......
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