The big question really is about acid levels. If your sauce isn't acidic enough you will want to pressure can it, for safety reasons. Sorry but I don't have those numbers now as I am at work, but lots of sauces technically aren't acidic enough, according to modern standards to be safe when canned using the old fashioned water bath method and should be pressure canned to achieve high enough temperatures. That being said, I can salsa every year using a standard water bath and have never had an issue. Most wing sauces are pretty acidic so you would probably be fine but you should do some research about acid levels in canned food and safety.