These are excellent, but probably cut into your margins quite a bit. https://www.pdxmonthly.com/eat-and-drink/2013/10/make-pok-poks-famous-wings-at-home-october-2013

Here's a recipe for kind of a sticky Asian sauce. It's outstanding on smoked and fried wings, as well as pork belly burnt ends:
Asian Sauce
6-9 cloves garlic, crushed
3 inches ginger, grated
2 cups gochujang
cup mirin
cup brown sugar
3 Tbsp sesame oil
3 Tbsp soy sauce (I use low sodium)
6 Tbsp rice wine vinegar

Cook down garlic and ginger for a few minutes in your choice of cooking oil then add everything else and bring to a light simmer and you're good to go.

Theres also a commercial hot sauce you can order online from "The Pepper Plant" out of California. It's a little salty on its own but cut it with some unsalted butter and it also makes an incredible wing sauce. I keep a few bottles in my fridge at all times because I put it on everything. You can get it on Amazon or through garlicshoppe.com.