\GoBillsInDallas/ Posted February 3, 2015 Share Posted February 3, 2015 http://www.charlotteobserver.com/2015/02/03/5491058/you-asked-for-it-wings-the-way.html Link to comment Share on other sites More sharing options...
The Real Buffalo Joe Posted February 3, 2015 Share Posted February 3, 2015 The original Buffalo wings, invented in 1964 by the owners of the Anchor Bar in Buffalo, N.Y., were fried without any coating and tossed in a combination of butter and Frank’s hot sauce. Simple and delicious. That’s how they do it at Tavern on the Tracks, too. Read more here: http://www.charlotteobserver.com/2015/02/03/5491058/you-asked-for-it-wings-the-way.html#storylink=cpy I'd never heard of breaded chicken wings before I left. I was asked if I liked my wings naked somewhere. I was like, no, I'll want sauce on it. Link to comment Share on other sites More sharing options...
The Poojer Posted February 3, 2015 Share Posted February 3, 2015 1/4 cup of minced garlic + 1.5 tsp garlic salt & 1tsp of powder? even for me, that seems like a ton of garlic(and salt) Link to comment Share on other sites More sharing options...
Azalin Posted February 3, 2015 Share Posted February 3, 2015 What the hell is it with all the added garlic? That's not even close to being authentic. 1/4 cup of minced garlic + 1.5 tsp garlic salt & 1tsp of powder? even for me, that seems like a ton of garlic(and salt) You beat me to it. That's enough garlic to ward off an entire abbey of Vampires. Link to comment Share on other sites More sharing options...
The Poojer Posted February 3, 2015 Share Posted February 3, 2015 I kind of glossed over the part that all that garlic was for an optional hot garlic sauce, but still....that is a lot of garlic What the hell is it with all the added garlic? That's not even close to being authentic. You beat me to it. That's enough garlic to ward off an entire abbey of Vampires. Link to comment Share on other sites More sharing options...
IDBillzFan Posted February 3, 2015 Share Posted February 3, 2015 I prefer a splash of vinegar in my hot sauce/butter mix, but nothing else. Link to comment Share on other sites More sharing options...
Captain_Quint Posted February 4, 2015 Share Posted February 4, 2015 Marinate the full wings in Chivettas. Pat dry. Lay the wings on the top oven rack and put foil on the second rack to catch the grease. Cook at 340 for an hour, flip, cook for another 20-30 mins (depending on wing size). Franks & butter after they cook. Link to comment Share on other sites More sharing options...
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