I used to live in the Buffalo area back in the 70s, so this is my attempt to create as authentic of a wing experience as possible:
First get your deep fryer going. Yes, deep fryer, not the oven. This isn't Shake and Bake chicken. Ideally, you want to use peanut oil of course. I set the temperature to 400F. I like the Presto Kettle cooker:
https://www.amazon.com/Presto-Kitchen-Kettle-Multi-Cooker-Steamer/dp/B002JM202I?tag=blackcatsyste-20 Take your wings, and cut them into thirds. We'll use the wingettes and drummettes, you can keep the tips for making stock, or discard them. I like to use a pair of kitchen shears, you can use a knife as well. Breaking the joint first by bending it can sometimes help to get a clean separation without any jagged ends.
Deep fry in small batches for 10-12 minutes. You can tell when deep fried food is done, it floats to the surface, and there is less bubbling as there is less steam escaping from the food. Golden Brown and Delicious, as Alton Brown would say. Don't crowd the deep fryer with too much food, it drops the oil temperature too far. In the large kettle cooker I can do up to a dozen wing pieces at a time.
Place on a plate with paper towels to cool and dry, and most importantly for any residual steam to escape from the wings. If you don't do this, and throw them directly into the sauce, it will get watered down.
Speaking of the sauce... melt butter and mix with an equal amount of Franks Red Hot Sauce. I find that 3 tablespoons each of butter and Franks makes enough sauce for about two dozen wings (wing pieces, or a dozen whole wings) This makes the "mild" wing sauce. Add Tabasco hot sauce to increase the heat level. In my case I find 50 or 60 shakes of Tabasco is enough to raise it to a extra hot level. You can experiment to find what works well for you. I prepare well before mealtime, and let the wings sit for a while in the hot sauce before eating them, this seems to let the sauce soak in, and probably simulates the ride home from the wing shop.
Put the wings and sauce in a container with a lid and shake to coat. Serve optionally with the traditional slices of celery and/or bleu cheese dip. Enjoy!