[greglepore]

I don't care for "hot" but that doesn't rule out pepper. I'm a big fan of Aleppo pepper, just a touch of heat but plenty of peppery fruit.
I like Crystal over Tabasco for use on Cajun stuff. Not that I don't like Tabasco, but it can overpower. So there's my heat worldview.
So I think it depends. Much will depend on how you label it-bbq sauce is kinda a traditional flavor profile, but "sauce" with a catchy name might be better. Its sorta like that sweet soy sauce (Bachhan"s ) that is labeled "Japanese BBQ Sauce". Its got nothing to do with either, but is pretty tasty and crazy profitable.

Wing sauce is its own thing. FWIW I find many of the 'hot" varieties at the chains inedible.