Sorry I didn't chime in earlier to fulfill your expectations VDub, but I'm really not sure what to tell ya. I don't think I've ever HAD a creamy wing sauce, so I really wouldn't even know where to begin.
The basis for the original wing sauce is Frank's Red hot. It is basically just Frank's Red Hot + Butter. That's the base wing sauce that we all know and love. It's what was created at the original Anchor bar, and it's what is emulated at most wing joints across the country. When I make it I crush about 10-15 cloves of garlic, and simmer with the garlic for awhile, before then straining into the bottle. This is my version of the BWW Spicy Garlic, and I think it's MUCH better than theirs.
What I'm not sure of is 1) How to make a creamy sauce, or 2) How to make a milder sauce. Adding heat is simple...just add some other powders/sauces that are hotter than the base Frank's. I'm not sure what places really do to cut the heat and make a milder sauce though? Frank's is basically vinegar and spices, so I suppose maybe you could cut it with more vinegar? Perhaps some sugar to balance the heat and take some of it away?
As to cream, I really don't know. You could always try adding milk or heavy cream to it, I suppose. Like I said, I've never had a creamy wing sauce, so I don't really understand what you're going for. If it's the mouthfeel of the standard sauces that you're looking for, like I said, that is just butter melted into the sauce.