The stinger sub is a Buffalo sandwich that puts two finished entrees on the same roll. It is a cheesesteak or chicken sub that also carries Buffalo chicken fingers and hot sauce, so the defining move is not a filling choice but a doubling: a griddled-beef or chicken sub already complete on its own, then loaded with breaded, sauced chicken fingers on top of it. The crisp, hot-sauced fingers are the element that names the sandwich and the reason it is its own thing rather than a cheesesteak with extra chicken. It is two builds the city already argues about, the sub and the wing, stacked into one roll.
The craft is in keeping a crust crisp inside a wet, crowded sandwich. The chicken fingers are breaded and fried hard, then tossed in a cayenne-and-butter Buffalo sauce, and they have to go onto the roll late so the coating still has structure under the weight of the griddled meat and cheese around it. The cheese is melted into the steak or chicken on the flat-top so that layer binds itself, and the roll has to be a long sub roll with a crust sturdy enough to carry a heavy, greasy, double-protein, sauce-slicked load without folding at the midpoint. Buffalo's hot-sauce-and-blue-cheese grammar carries through: a cooling blue cheese or ranch is part of the build, not a side, supplying the fat and acid that keep an aggressively spiced sandwich from reading as one hot note. Built well, it holds together long enough to get from the counter to the hand before the sauce works through the crumb.
This is a strongly local Buffalo format, and the variations track its two parents: a steak base versus a grilled or fried chicken base, the heat dialed up or held back, blue cheese versus ranch, the fingers chopped into the pile rather than laid on whole. The wider sub, hoagie, hero and grinder family and the Buffalo chicken tradition run alongside it, and those deserve their own articles rather than being crowded in here.