End of story. Wings with other sauces are... just wings.
BUFFALO wings are essentially Red Hot and margarine.

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Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY.

4 to 5 Lbs chicken wings
freshly ground black pepper
salt (if desired)
4 cups vegetable Oil
4 TBS butter or margarine (1/2 stick)
5 TBS Louisiana-brand hot sauce or Tabasco sauce (use Franks Red Hot)
1 TBS white wine vinegar

Chop off the tip of each chicken wing, and discard it*. Chop each wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400F). Add half the
chicken wings and cook until they're golden and crisp, stirring or
shaking occasionally. When done, remove them to drain on paper towels
and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 TBS of vinegar. Stir well and remove from the
flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and
serve. (I then put in the oven for a short time).

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