I have a lot of experience with making and more with eating wings throughout the US and internationally. Believe it or not they have been frying and eating wings longer in Asian countries than we have been doing it in the US.
To answer your question: I think a medium or average sized wing by Buffalo standards is more than big enough. Too small and they are tedious to eat and prepare. Too big and you seem to get less of the crispy surface and they take forever to cook. Also, a premium price for the large wings.
I’m not a big fan of heavy breading but I have had plenty of wings with a bread like coating that were delicious. I favor naked but wings but I believe that wings should be judged by the end product like any other food.
Outside of buffalo I almost always ask for extra crispy. Biggest issue for me is a flabby wing. A more common problem I noticed when visiting buffalo lately.
I have personally experimented with all types of sauces. I love a lot of Asian inspired sauces. Sweet, salty, hot with other interesting flavors.
I think the best evolution of the wing is to char them after frying then sauce again. I love a crispy, saucy wing.
FYI. I have lived in Phoenix for the last 25 years but I spend a few months in Buffalo every year to get good wings and pizza. I love to see new developments with the food.