WhitewalkerInPhilly

That's what makes me think that Jones is expected to be back sooner than later. If they think he's good to go, then there is no doubt that he's an upgrade.

In my mind that tells me that Jones is ready to start sooner rather than later. Maybe not this week, but soon.

I hadn't heard anything about Phillips being on IR? EDIT: Apparently he is. That means he's out for the rest of the regular season. Back for playoffs?

That was my next comment. It's the only reason I can think of because someone ran the numbers and in Week 18 the Bills v Dolphins is the most likely to have some kind of playoff implication. Even if it's not for the division, it's almost certain that one or both teams will be playing for some kind of seeding. Even if not, I saw that when people ran out sims it's the game most likely to have some kind of seeding implication

Are they allergic to ratings?

I am not taking the point spread. I think the Bills win, but I think just getting out with a win is enough

Plenty, but mostly prep for Christmas Day: Hasselbeck potato gratin to freeze and bake Start slow cooking pork bell roast Season lamb racks

Honestly, I am with you. Anchor Bar ships their sauce over Amazon. Our home cooking methods get us a superior product so I should just stick to that rather than be continually disappointed. Unless we want to make our own Wing Shop...

Yeah, the Jersey part of the Philly suburbs. That particular place is called Southwood and would be an ideal dive were it not for the travesty of wings. I have a few places I have been to that I find tolerable: the Jug Handle Inn and Warwick Tavern bread theirs but not too badly and they have good sauce. I have tried Golden Nugget, Schileens, and Dominics and was unimpressed. Mount Royal Inn had the proper fry (the owners are WNY ex-pats) but the sauce was subpar. There was a placed called Miss Heavens right by me that was supposed to be "best in the state" and I literally spit some of it out. I sometimes literally dip my finger into salt, and their lemon pepper was too salty for me and the Buffalo was a disappointment.

yeah that is the best result I've even got. You can load up at the first stage too then smaller batch fry

My only quibble is that I don't have a convection oven (yet) and I refuse to buy an on the counter air fryer when i have too many cooking gadgets already. So the next house. Because that method makes perfect sense to me and sounds like a perfect option for large batch preparation before high volume day. The oil has the advantage of the fact that I need to use it anyway to fry in the end stage but it comes with a major downside: if you want to use the same oil you have to heat the hell out of it to get the lingering moisture out It's nice chatting with people who take wings seriously For me, there are degrees. Naked is classic. But I think a thin and carefully chosen coating can give you the crunch without the downsides. And then you get travesties like this "well regarded local place" in my town. F'n travesty that is.

"And to this day, games in Miami are silent"

Chicken feet are a staple at the Chinese dim sum houses by me. They didn't taste wing like, but it's one of those things where they are very much vehicles for sauce and spitting out the bones is accepted practice

You know, I'll be honest: cauliflower that is coated in rice flour and fried is absolutely delicious. It holds up to sauce ok as well. I will happily eat some. But it ain't wings. I know Korea does a version where wings are fried in an incredible thin crisp batter for their fried chicken, and have the sweet and sticky double fry wings too. I bet that wok stir fried wings with garlic, ginger and chili crisp would be amazing too. EDIT: my only problem with that video is that the very basic French technique I've been taught is screaming that he's overcrowding the pan and not going to get a good sear adding the vegetable too soon

To be fair that's pretty much all they win

Scratches neck Ya'll got anymore of that "not terrible wing sauce"

That was from some of the staff that left Bar Bill, right? Do they sell their sauce?

Whoa, whoa, whoa, whoa...can can put a man in motion to get a matchup you like? Did anyone tell Ken Dorsey?

Same status as yesterday then. Hyde and Espenensa likely back, Phillips out

Unrelated, does anyone know where to get a sauce that is similar to Bar Bill's Hot? Anchor Bar ships, and that's ok, but I would love another option. I like a strong burn that where for the last two wings I indulge in some blue cheese.

Also as a Public Service Announcement: Boneless Wings are not wings. They are breasts meat covered with breading and fried and tossed in sauce. If you want sauced nuggies, that's fine, let's not mistake them.

Pretty much what I've found. I have to ask for extra crispy or well done and THEN put sauce on them or they are flabby. I didn't think it was a big deal until about two years ago I drove back for a funeral and stopped at Bar Bill. Whatever you say about them locally, having real WNY wings was a shock to the system and nothing local has tasted right since.

I mean, he absolutely deserved it!

A lot to break down here, but I will try to take piece by piece. This is an academic matter I have put some thought on. First is my platonic idea of what a chicken wing should be, or "Buffalo Chicken Wing" if you want to be fancy. To this end, I will tick off what I want it to accomplish. In my mind, a proper chicken wing should: Be crispy enough that when I bite into it while fully sauced there is some crunch of the skin Have an interior that is fully cooked but not dry A hot wing should be cayenne based as the backbone, but other supporting seasoning and peppers are welcome. Facts Personally, I go to smaller wings. What makes the chicken wing special compared to other cuts and animals is the high surface area ratio and subcutaneous fat under the skin that makes it so crispy. Smaller wings get the interior cooked and fat rendered faster so hotter oil can be used and thus crispier skin can be accomplished. Otherwise, as you mentioned, you might as well fry a drumstick. That is all well and good, but it ain't a chicken wing. Generally, I go with naked. I cannot stand southern style chicken breading on my wings. It is fine for fried chicken, but it glugs in the sauce in the least appetizing combo I can think of. One local place by me that was supposedly good for wings was literally thick breaded southern fried chicken wings on a plate with a glug of hot sauce over it. Never again. That said, I am open to other ideas. I have played around with different flours and starches over the years. Wondra flour in particular in finely milled so it's not clumpy and pregelatized so it quickly turns crispy. I have tempura fried enough over the years that I know rice flour and potato starch can do magic things when fried so if someone has a home blend they stand by I would give it a try without judgement. Other topics not in OP, but are of personal notes: https://www.seriouseats.com/ultimate-extra-crispy-double-fried-confit-buffalo-wings Has to be the double fry: cook in oil low, 225-250 for about half an hour. Drain and cool, freeze batches in advance. This cooks the meat inside without overcooking it and dries out the skin. Heat oil to 375-400 F and fry until golden brown. Best crunch and sauce adhesion I have even seen. I will stand by BBQ wings. I don't quite know how every place does it, but a wing finished with some bbq sauce and smoke can be a thing of beauty. Other than that, things in the "B-Dubs" catalog like garlic parm and spicy asian chili aren't my bag. If they are, I might suggest baking your wings instead. You don't get quite the crunch, but since sauce adhesion is less of a problem, it's easier to handle seasonings. A personally favorite of mine was I made lemon garlic confit from another projects. I toss some into my raw wings with some fresh rosemary and roasted away. It wasn't the best crunch but the flavor was heavenly. I have also had luck boiling teriyaki sauce with honey and corn starch and glazing wings as they bake. Thank you for coming to my TED talk, I think way too much about wings. The hunt for good wings outside of WNY is real