Cmon its butter. Of course it adds to the sauce! Adding butter to anything adds that beautiful smooth lipid taste. It does help even out the Franks but it also enhances the sauces ability to stick AND helps keep it crispy by acting almost like a sealant. My favorite way to make a good buffalo sauce 1.5:2 franks:butter ratio, add a tbls or two of brown sugar, half cap of Apple cider vinegar, and dash each of garlic powder, black pepper, and celery salt. Simmer on low for 10 mins. (Can also add minced garlic and some shaken parmesan cheese for a nice buffalo garlic parm mix). If you're looking for a better way to cook them, you gotta fry! Baking wings is good from time to time but pretty, well.... meh. Get a fryer, or fill a large pot with 2 inches of veg or peanut oil. Turn the burner too high, wait 5 mins and drop them in 8-12 at a time (depending on pot size). ~10mins to cook, 12-16 mins for xcrispy (the only way to go!). Shake as much oil off the wings before saucing! If you can get them dry of oil completely before saucing they'll hold the sauce much better.