Not at the table Karlos Posted September 3, 2018 Posted September 3, 2018 (edited) I've had excellent wings outside the Buffalo area; The Bullpen in Glens Falls has phenomenal wings and the Garrison in Lake George's wings are also very, very good. Both of these establishments, in my opinion, have wings that are superior to Anchor Bar. I've never tried Duff's because I've heard enough bad reviews from people I know/trust to not bother. The best wings I've ever had are from Bar Bill Tavern and the local eateries I listed above aren't even close. I enjoy Bar Bill's wings once/year and I look forward to an order of those nearly as much as I look forward to going to the game. As far as the blue cheese vs. ranch debate .... my belief is that if the wing is decent, you won't want to dip it in anything but your mouth. The blue cheese/ranch, to me (I always go blue cheese) is strictly for the celery (me no likee raw carrots). If you do end up trying them one day, go to the original on Sheridan and millersport. The others are very inconsistent. They are a little different from most places with the sauce. If you order hot expect a bowl of sauce. Med, med-hot has a reasonable amount of sauce. A lot of people say they don't like duffs just because everyone likes them. I've given wings to people that hate duffs and told them they were from somewhere else and they would say it's one of the best they've had. Once I tell them it's from duffs the excuses fly. Edited September 3, 2018 by Not at the table Karlos
Best Player Available Posted September 3, 2018 Posted September 3, 2018 If you do end up trying them one day, go to the original on Sheridan and millersport. Hands down, their best location. 1
TheElectricCompany Posted September 3, 2018 Posted September 3, 2018 (edited) I've had great wings in many places. I like Buffalo style, but prefer a dry rub & smoke combo. Finish it with a butter & garlic hot sauce and it's money. Blue cheese only, ranch is for the loonies. Wallenwein's is one of my favorites, pretty sure they just throw a wing into the frier with no seasoning, then dunk it in the butter/hot sauce mix. It's not rocket science. Beef on weck is also not rocket science, but I've had little success it finding it outside of WNY. Bar Bill is my undisputed #1 in the BoW category, but the conga line to get a seat is annoying, especially around the holidays. We prefer to get take out and head to ABW next door. Edited September 3, 2018 by TheElectricCompany
Johnny Hammersticks Posted September 3, 2018 Posted September 3, 2018 I’ve had plenty of excellent chicken wings outside of western NY. This is silly. 3
stony Posted September 3, 2018 Posted September 3, 2018 Just like liverwurst and black licorice, it's an acquired taste requiring a seasoned palate. Now, Limburger cheese? Not on your life, that's vile. Polish pate. I love it with a little Webers.
Pine Barrens Mafia Posted September 3, 2018 Posted September 3, 2018 Polish pate. I love it with a little Webers.
ExiledInIllinois Posted September 3, 2018 Posted September 3, 2018 (edited) 6 hours ago, Ridgewaycynic2013 said: 35 years ago I had a foreman who enjoyed Limburger more for the reactions it drew from the crew in the area, as opposed to the taste. In today's society that would be some form of triggering follwed by an EEO & OSHA complaint! /smh... 2 hours ago, stony said: Polish pate. I love it with a little Webers. Slightly warm...And a thin slice of onion with thick slice of liverwurst on a Kaiser roll (or w/mayo)! Frey's natural casing was the best, IMO. I wonder if they still make. Gotta cut it thick, by hand or it would mush up in the slicer (first job was in a deli). 3 hours ago, TheElectricCompany said: I've had great wings in many places. I like Buffalo style, but prefer a dry rub & smoke combo. Finish it with a butter & garlic hot sauce and it's money. Blue cheese only, ranch is for the loonies. Wallenwein's is one of my favorites, pretty sure they just throw a wing into the frier with no seasoning, then dunk it in the butter/hot sauce mix. It's not rocket science. Beef on weck is also not rocket science, but I've had little success it finding it outside of WNY. Bar Bill is my undisputed #1 in the BoW category, but the conga line to get a seat is annoying, especially around the holidays. We prefer to get take out and head to ABW next door. You know what those dyed in the wool, snobby Buffalonian wings people would say to this! ?? This is a Family Boards, I can't repeat it! LoL .. Edited September 3, 2018 by ExiledInIllinois
T&C Posted September 3, 2018 Posted September 3, 2018 I just took a look at Duffs menu (Dick Rd. location, last one I was at). I always liked their wings, never a problem really. But... $10.29 for a 6oz cheeseburger with a bag of chips? Holy !@#$. https://static1.squarespace.com/static/52ddad0ae4b01d8ef4e51a2e/t/5964d54eccf2100d17e3fed0/1499780432869/Depew_DineIn_July2017_reduced.pdf
Fadingpain Posted September 3, 2018 Posted September 3, 2018 (edited) Cooking a good chicken wing is not some dark art only known in Buffalo! Anyone who is aware of the traditional method of preparation can make them anywhere....or do something different and interesting and maybe even end up with something better. I don't know. I haven't eaten a chicken wing in a decade or 2. They're kind of gross and I think they are 10,000 calories and 10,000 grams of fat per wing anyway. I don't really like "pub food" and if I did order some, it wouldn't be wings. Edited September 3, 2018 by Fadingpain
SlimShady'sSpaceForce Posted September 3, 2018 Posted September 3, 2018 I like my wings crispy and juicy covered in Boss Sauce
ExiledInIllinois Posted September 4, 2018 Posted September 4, 2018 31 minutes ago, ShadyBillsFan said: I like my wings crispy and juicy covered in Boss Sauce Come on Man! This is a Family Board! If I as a real hard-azz... I'd report you! ?? 35 minutes ago, Fadingpain said: Cooking a good chicken wing is not some dark art only known in Buffalo! Anyone who is aware of the traditional method of preparation can make them anywhere....or do something different and interesting and maybe even end up with something better. I don't know. I haven't eaten a chicken wing in a decade or 2. They're kind of gross and I think they are 10,000 calories and 10,000 grams of fat per wing anyway. I don't really like "pub food" and if I did order some, it wouldn't be wings. Heretic! 1
coloradobillsfan Posted September 4, 2018 Posted September 4, 2018 17 hours ago, Fadingpain said: Cooking a good chicken wing is not some dark art only known in Buffalo! I was disappointed with the Wing Festival in Buffalo when I attended a few years back mainly because they did not allow the individual concessionaires to cook their own wings, which to me is a huge part of what makes a great wing. In retrospect it makes sense, having dozens of vendors out on the ball field each with their own big deep fryers is going to be inviting disaster. But when they came by with the trays of wings from the main cooking area, each place would proceed to pour a pitcher of their sauce all over the wings, thus killing any hope for crispiness. By the time it got to us, the skin was flabby and rubbery and unpleasant (and really difficult to eat while standing). So for us it was more a 'wing sauce' festival rather than a wing festival. Also the wings were advertised everywhere as 'jumbo' to justify the cost which I didn't appreciate because they were certainly no bigger than regular wings. So although I love the idea (and the cool t-shirt which I get asked about all the time) we decided we won't be back.
TheElectricCompany Posted September 4, 2018 Posted September 4, 2018 22 minutes ago, coloradobillsfan said: I was disappointed with the Wing Festival in Buffalo when I attended a few years back mainly because they did not allow the individual concessionaires to cook their own wings, which to me is a huge part of what makes a great wing. In retrospect it makes sense, having dozens of vendors out on the ball field each with their own big deep fryers is going to be inviting disaster. But when they came by with the trays of wings from the main cooking area, each place would proceed to pour a pitcher of their sauce all over the wings, thus killing any hope for crispiness. By the time it got to us, the skin was flabby and rubbery and unpleasant (and really difficult to eat while standing). So for us it was more a 'wing sauce' festival rather than a wing festival. Also the wings were advertised everywhere as 'jumbo' to justify the cost which I didn't appreciate because they were certainly no bigger than regular wings. So although I love the idea (and the cool t-shirt which I get asked about all the time) we decided we won't be back. ...and there likes the "problem" with traditional Buffalo style. Soggy skin! If you want to douse it in sauce, it needs a little time on the grill to set so it's not a sloppy mess. I use a tomato based hot sauce, thinned with a bit of water, when the wings are 90% done. Brush it on, cook for 10-15 minutes, and you're golden!
Soda Popinski Posted September 4, 2018 Posted September 4, 2018 Never had wings in Buffalo from any of the local places, so I guess I have no basis for comparison other than my own. most places where I live fry them fine, but then they sauce them right away, instead of letting the steam rise off of them and the sauce traps that which makes the skin soggy. It takes someone who knows wings to double fry them and then let them sit in the fry basket for a few minutes and let them air out before saucing. 1
Buffalo716 Posted September 4, 2018 Posted September 4, 2018 1 hour ago, TheElectricCompany said: ...and there likes the "problem" with traditional Buffalo style. Soggy skin! If you want to douse it in sauce, it needs a little time on the grill to set so it's not a sloppy mess. I use a tomato based hot sauce, thinned with a bit of water, when the wings are 90% done. Brush it on, cook for 10-15 minutes, and you're golden! My father owned and operated a pizzeria in Buffalo for 30 years and I can assure you if you fry them long enough no chicken wing should be soggy... if its that much a pet peeve you ask them for extra crispy and they will leave them in the fryer longer and actually throwing them on the grill makes them a little soggier, than straight out the fryer, but not as messy 1
Talley56 Posted September 4, 2018 Posted September 4, 2018 Haven’t read all of the responses on this thread but from the ones I saw they seem to be split between those who say you can find good wings outside of WNY and those who say you can’t. As someone who is not from WNY I have tried Duffs and AB in my visits to Buffalo and I didn’t think they were any better than anywhere else. I know if I said that to my Bills Backers group they’d kick me out but that’s just my take. If you are ever in Maryland (as some of you might be this weekend for Bills/Ravens) try to find a place that has old bay wings. They are to die for.
Buffalo716 Posted September 4, 2018 Posted September 4, 2018 4 minutes ago, Talley56 said: Haven’t read all of the responses on this thread but from the ones I saw they seem to be split between those who say you can find good wings outside of WNY and those who say you can’t. As someone who is not from WNY I have tried Duffs and AB in my visits to Buffalo and I didn’t think they were any better than anywhere else. I know if I said that to my Bills Backers group they’d kick me out but that’s just my take. If you are ever in Maryland (as some of you might be this weekend for Bills/Ravens) try to find a place that has old bay wings. They are to die for. Those are more tourist traps you need to go to mom and pop pizzerias or bar bills
TheElectricCompany Posted September 4, 2018 Posted September 4, 2018 (edited) 17 minutes ago, Buffalo716 said: My father owned and operated a pizzeria in Buffalo for 30 years and I can assure you if you fry them long enough no chicken wing should be soggy... if its that much a pet peeve you ask them for extra crispy and they will leave them in the fryer longer and actually throwing them on the grill makes them a little soggier, than straight out the fryer, but not as messy I'm not referring to fry time, I'm referring to when you sauce the wings afterwards. They can get soft pretty quickly. This is all nitpicking. I'll take a quality batch of Buffalo wings anytime, but overall, dry rub -> smoker -> finish with sauce is my #1. Edited September 4, 2018 by TheElectricCompany 1
Buffalo716 Posted September 4, 2018 Posted September 4, 2018 2 minutes ago, TheElectricCompany said: I'm not referring to fry time, I'm referring to when you sauce the wings afterwards. They can get soft pretty quickly. This is all nitpicking. I'll take a quality batch of Buffalo wings anytime, but overall, dry rub -> smoker -> finish with sauce is my #1. I agree a super saucy soggy wing is my least favorite
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