I totally agree... as a native of Western NY also, this is a very accurate assessment.

I went to grad school in the mid 80s in Binghamton... there was a place there who thought wings were boiled and then coated in sauce. I was appalled at this abomination of the Buffalo wing.

For some reason, many places where I'm at now in WV (other than Hoots or Quaker Steak) attempt to serve ranch dressing/dip with wings. Who started this sacrilege of the Buffalo wing? There is no substitute for blue cheese dressing.

I hate ordering wings somewhere and getting a dozen which are the size of my small fingers. Buffalo wings have some meat on their bones, not just some flesh.

I must say I like the term "two boners". I've never heard the non-drumstick portions referred to that way.

On our way back from CLT the other day, I let my son pick where we ate lunch... A Taste of Buffalo or the Quaker Steak & Lube at Concord Mills. He chose the Quaker Steak. I must say, got the first disappointing wings I've ever had at one of those. They didn't have a lot of sauce (ordered the Hot), and I think they put Mild instead of the Hot on them as I didn't even break a sweat. I also think they had been sitting in the back before they were brought out as the cup of cheese sauce for my lube chips had developed a serious skin on the top. (I do recommend the fresh cut lube chips and cheese dipping sauce spiked with Guiness... I almost always order those now.)