This sound complicated, but it’s not. You can make and freeze for later.
Choctaw/Creole style: l stick butter, ½ cup flour, l cup chopped celery, l large chopped green pepper, 4 cloves minced garlic, 6 thinly sliced scallions including leaves, 1 large chopped onion, 3 diced large, fresh Creole tomatoes or a 16 oz can of diced tomatoes with juice, 3 tsp chopped parsley, 1 can tomato sauce 6 oz, ½ teaspoon cayenne or Tabasco, juice of one lemon, 1 cup Burgundy, 2 cups chicken broth
Melt butter in a thick bottom pot or dutch oven, slowly add flour and stir over low for about 10 min, until it starts to turn brown, add celery, onions, green pepper, and garlic, simmer until they turn clear, then add the rest of the ingredients and simmer slowly for an hour.
Add the chicken wings and cook until done. If you want to dip them in something, make a dipping mix of mustard and honey, with no more than two drops of Tabasco.