BWW just fries, and tosses. 90% of their sauces come pre-made, in a bottle, and you can ore than likely find those same sauce at the local grocer. Also, they just straight up fry them, which, if seasoned before hand will just come off for the most part, and any marinade might degrade the oil faster.
A lot of the "30min Marinades" can be used as sauces. A lot of the Lawyers "marinades" can be used as sauces. Green Mountain (I think that's the brand) does everything from a wet jerk, to a Hawaiian soy that are actually pretty darn good right out of the bottle.
As BuckyTom mentioned, the original base is butter and hot sauce. If you melt butter over low heat, keep it moving so it doesn't break, you can add almost anything from dry jerk seasoning to just garlic, celery salt, some rosemary, toss the wings and dust with Parm cheese. Even dry ranch dressing powder mix makes a good wing flavor, just use enough butter to get it all wet, toss and enjoy. . . or grill your wings and season with the powder like you would with s+p.
You can also get a butter alternative, Whirl, that is shelf stable, won't ever break, and is used in a LOT of wing places in place of butter (due to cost).
You can do wings a million and six different ways, my personal fave is:
Sweet Thai Chili sauce, mix in a little rice wine vinegar, a little fish sauce, chopped cilantro and soy. No heat. just mix it up to taste and toss your fried wings.