I used to really like saucy doused wings but I've gained an appreciation for wings with a dry rub. Smoked with dry seasoning can be really fantastic. I like 'em fairly picante but with flavor alongside, no burning the tastebuds out. The quality of actual wings sourced is a huge factor too.
Also someone said boneless wings are just tendies and frankly that's a best case scenario. You would be lucky at most restaurants to get actual chicken tenders, a small but real cut of meat that is attached to the chicken breast. You are more likely to receive a cheap processed and pressed chicken nugget, the chicken equivalent of a hot dog, barely better than a McNugget.
But even if you're somewhere that makes a point of serving real tenders, boneless chicken cuts are schwag, folks. It's bring-your-own-flavor. If you get used to cooking chicken legs and breasts (or half/whole chickens) you will find that cooking bone-in results in much richer and tastier meat. Wings are no different, the meat is much better when cooked with the bone inside.
