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I'm a flat guy; crispy (skin only; no breading) with plus heat and ideally a hint of garlic. Size wise, they have to have the right surface/mass ratio. Too big and you end up with bites that have no skin. Too small and you have all skin bites with no chicken.
I'm a pretty big fan of CJ's Wings in Columbia; they make their own sauce so while it's still a basic Louisiana hot sauce style, it's not that overly vinegar Franks foundation that most places have.
I've found places that make what they call 'wrecked' wings that are essentially double fried and the texture on those can be fantastic, but too many of them half-ass the sauce and just douse them in Franks with some butter. Franks has gotten so common at this point that if I'm looking to buy wing sauce, I'll just get some Otts Wing Sauce instead - at least it's something slightly different.
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