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Aroogah
CYOA
I got full-on wings that needed jointing into flats/drumettes/tips etc. I made it all up in a little oil and some butter, had a piece just to test and it was lish including skin. Added the buffalo sauce mix (basically fry some garlic in butter then add a bottle of Franks) to the chicken and continued to fry (as per recipe) and the crispy skin just turned to soggy mush. All the buffalo wings I've ever had anywhere kept their crispiness even post-sauce.
So my thinking - remove the skins, fry them separately to the chicken and then remove at the last minute before the sauce is added, then eat as a sauceless snack on the side of the saucey wings.