all these recipes sound great, and I will agree there is only one true buffalo wing - but since we're talking chicken wings, I have my own (simple) variation:
-take fresh wings, split them (cut into wing and drumstick), rinse, dry, toss into a big ziploc bag
-take 1/2 carton of buttermilk, add 2 tablespoons of chili powder and 1 tablespoon (less if you don't like hot) cayenne pepper - mix it up untill it looks like pink milk
-pour buttermilk mixture over wings, seal bag, shake up and marinade, refridgerate preferably overnight
-when ready to cook, remove wings from buttermilk, don't shake off excess, dredge in flour with garlic/onion powder and deep fry in single layers at 375 degress untill crunchy and inside reads 180 on thermometer (time depends on wing size - test the larger wings)
-TRY ONE before you sauce it, they are packed with flavour, and many of my buddies eat 'em dry!
-sauce how you like (butter with franks is best), or honey garlic, etc
I thought marinades were all about flavour, which they do add alot of, but you will not believe untill you try it how much moisture and better texture you get from the buttermilk - IT MAKES A HUGE DIFFERENCE!