Place all of the ingredients into a small food processor. Pulse until the ingredients are just combined. Adjust flavors to taste with additional wing sauce or ranch mix as desired.
As the salt is a little wet, spread it out over a plate, silicone baking sheet, or parchment paper to dry. Leave out overnight or place in a warm (but not "on") oven to dry out. The salt will cake up and stick together a little, so when dry use your hands to crush the salt and remove the clumps. (You could also use the salt immediately while still wet, but dry first if you are storing it).
Store the salt in a little jar or empty spice container.
It is best to use a small food processor to ensure the blade can reach the ingredients, although a larger one will still work.I love to use jars like this to store the flavored salts in, but you can also use empty spice containers. These jars would fit approximately half of one batch of salt.