Wings and tenders are both shareable, but they are not interchangeable.
Wings
Wings offer skin, bone and a high surface-to-meat ratio. They suit dry seasoning and sauces, but the crust can disappear under heavy glaze. Flats and drumettes eat differently and may cook at slightly different rates.
Tenders
Tenders provide boneless, predictable portions and a high coating ratio. Their lean meat can dry quickly. Thick tenders benefit from even sizing rather than longer frying at excessive heat.
Sauce strategy
Toss immediately before serving, brush lightly or serve sauce on the side. The best choice depends on whether sauce flavor or lasting crunch is the priority.
Party service
Offer one plain or mild option, one familiar sauce and at most one very hot option. Label allergens and heat clearly.