Serious Eats - seriouseats.com

I hate to admit this, but I first saw this burger on some kind of Paula Dean special where she was cooking for her husband, and it was several years ago.

We put this on our brunch menu in the mid 90s, pretty much close recipe except we had caramelized onions and some buttermilk in ours, and like someone managed earlier, we put ours on house baked biscuits.
Served it with a root veggie gratin.
Very nice brunch with a crisp white wine or an IPA.

@Raiders757 - Can't disagree with you there about rubbery wings, but people shouldn't think or kid themselves that in this case a baked buffalo wing will save you much in the fat intake.

I do a variant of #3. I actually marinate the wings in hot sauce overnight. Then cook them up, sometimes lightly coated with flour, other times not. Very good either way. I think this will achieve what you are looking for, because the hot sauce itself has all the necessary components for a good marinade without the butter.

Side note, I do the same with catfish nuggets. Marinate in hot sauce, bread and fry. However, most of the time I do not put "buffalo" style wing sauce on them (the butter/hot sauce mix)

Sticking to the basics, some good fruit, yogurt/granola, and some top notch bagels and cream cheese.