Here in Australia what you call a "Ceylon" is what we call a "Madras".  So that's where the confusion lies I think.

Hi Roger and welcome.
I'm a mere 2,700 km south of you in Hobart.
Best of luck with your business, although I couldn't get your website to work - it went straight to the Joomla home page.
You'll find lots of good ideas here.

I have a book called Curry Curry Curry by Ranjit Rai and he describes 3 basic regional sauces - Moghul, Madras and Persian. His recipes are not BIR recipes though but maybe your local restaurants use something similar to these but my suspicion is that they maybe using the nut, tomato and onion gravy bases that Masala Mark has documented and linked in Curryhell's post.

Ah yes, the infamous "Buffalo Wings".
"Invented" in a pub in Buffalo, New York as a snack. They usually are deep-fried (the quickest way of cooking chicken wings in a commercial kitchen) but there is nothing wrong with grilling or baking them in the oven. They are so popular there are a thousand recipes out there but here's what I do.
Cut the chicken wings into the three pieces, most people don't use the tips as they burn so put them aside for chicken stock. The other two pieces, the flat and the drum, spray with some oil and then pop them in a plastic bag that contains a mix of some flour and your favourite spices (eg. salt, pepper, chilli powder, garlic powder, whatever is in reach ...).

Shake the bag so all the pieces get coated. If you are cooking in the oven, pop them on a foil lined pan that you've sprayed a bit of oil on, and spray the chicken with oil again. Pop them in a reasonably hot oven and cook until done, turning them once half way through.

Or of course you can BBQ them, grill them or deep fry them. I've even cheated by cooking them in the microwave and then transferring them to a frypan to crisp them up.

Now the sauce - very easy! It's just a mix of a hot chilli sauce and butter or margarine heated in a saucepan.
Traditionalists say it needs to be a vinegar based hot sauce, like Tabasco, Frank's (the original sauce used in the recipe), Louisiana, Cholula, Crystal etc. but I also don't mind it with a tomato based hot sauce, up to you.

Most recipes call for a 50:50 mix of sauce and butter, obviously you can change the ratio to be milder or hotter.
Many people also add variously garlic, cheese (I like parmesan in it), Worcestershire sauce, soy sauce, sugar, ginger, whatever takes your fancy.

So once you've heated the butter,hot sauce mixture up to boiling on the hob, take it off the heat.
Put your freshly cooked chicken wing pieces into a bowl, pour the sauce over the top and toss the pieces so it's all coated.

Sorted!

The Yanks like to serve it with a side order of blue cheese dressing and celery sticks to cool the palate but I never bother.

I'm giving this base a big thumbs up.

I've made it three times now and I'm very pleased. Everything worked out as it said it would. When I was first doing it, I didn't believe the oil would separate after all that time, but it certainly does happen exactly as written.

The only thing I have done differently is half the amount of curry spices to two teaspoons (half 1 tablespoon). I keep the garlic/ginger/salt at the same levels.

This keeps the spiciness down to a low level that I like when cooking very mild recipes like korma. Still plenty of flavour in there at this level.

When I'm cooking bigger curries like madras/vindaloo then I just adjust by adding more curry spices (usually a teaspoon of cumin, coriander, tumeric, and then a varying amount of kashmiri chilli powder) in the initial fry.

I just like to have a plainer base sauce and then add what I need when I am cooking the recipe.