I left Buffalo about 4 years ago, and boy, do I miss "real" wings! and I too, hate vinegar. Here is a simple recipe I use at home when I'm in the mood for wings (I usually don't bother ordering wings anywhere other than Buffalo, since many places don't even know that "Buffalo Wings" were invented in Buffalo, let alone know how to make them correctly!) This may not be exactly like the real thing, but I like it (and hey, that's what counts, right?) Feel free to be creative. This is also great on chicken fingers, fries, eggs, etc.
Wings: I am lazy here and use frozen pre-cut wings sold in 5 lb bags - allow approximately 10 wings per person.
Sauce: Put Frank's Red Hot (Durkee) into a saucepan - about 1/3 to 1/2 big bottle (Frank's is the "authentic" brand to use here, and can be found in gallon jars back home!)
Remove from heat and add butter and stir - don't keep on the heat or butter will seperate and sauce will be greasy. The butter is an important ingredient in "real" wing sauce, and really does add to the flavor. The more butter used, the less heat the finished sauce will have (the quantity of butter is the only difference in mild, medium, and hot wings; extra hot and above usually have added stuff such as cayenne powder or tabasco sauce). So, make the "raw" sauce hotter than desired so that the finished sauce will be just right heat-wise.
Let me know if you try this and what variations/improvements you add!