Yes, priming sugar does contribute to alcohol because the yeast ferment it, right? But the amount is negligible. I think 4 oz of priming sugar would add about 0.25% to the ABV.
Primary/Secondary: #90 American IPA, #91 Brown Ale
Kegged: #89 California Common
Planned: Dusseldorf Altbier, American Wheat
I use secondaries!