That's what "Nashville Hot" is, it's the sauce. That like "Alabama BBQ Chicken", all about that white sauce.
That's all they do to Buffalo Wings to make them so, the sauce. Unless you are a wing devotee and figured out the magic. In 1985, I came in second in the Baton Rouge Wild Beast Feast with my wings with the original sauce from the Anchor Bar in Buffalo but with one little difference making twist, I coated them in Tony Chachere's and let them sit in the frig for a couple of hours, they're great before the sauce is even applied. Swamp Fire Chicken Wings, by latest count, there are countless people using that recipe.
That Wild Beast Feast was a fundraiser for MADD and SADD and we raised a lot of money, we had 40 cooking teams that paid a fee they sold almost 5K tickets for people to sample the food, we ran out. The only hitch in this is that anyone that knows any Louisiana cooking team knows that while cooking is fun, staying up all night and drinking is more funner. The people from MADD and SADD came through early and we looked like Animal House after the toga party and about half the people were still drunk. We had to replace them with the American Red Cross the next year and downtown BR said no way y'all are staying down here all night again so we found a new venue and charity that embraced a bunch of card playin', partyin', cookin' drunks. Charity is a good thing but priorities must be maintained.