The Anchor Bar in Buffalo NY invented buffalo wings and told some secrets in the paper.
1. Use fresh chicken not frozen. Too much water
2. 12 hours before cooking place chicken in a bowl and sprinkle with salt. Transfer to a baking sheet and refrigerate.
3. Cook twice. First cook about 1 pound at a time in canola oil at 275deg for 8 minutes and transfer to a backing sheet.
When done raise temp to 375deg. Cook again for 2 minutes.

The idea is to have crispy skin.
Their sauce goes like this:
For 5# of chicken
4 tbs kosher salt
4 tbs Sriracha sauce. In the Asian isle
2 tbs honey
2 tbs melted butter
1 tbs soy sauce
2 tbs cilantro chopped
Coat the pieces when done cooking
I'm going to try this one.