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Posted

There was a Niagara Falls shot, but no wing tossing, sausage grilling, lake front, or city skyline.

 

Posted
30 minutes ago, Gugny said:

Those wings have way too much sauce.

 

Also, it looks like a mustard sauce, not the authentic Frank's RedHot.

Posted
On 9/14/2020 at 3:49 PM, Gugny said:

Those wings have way too much sauce.

 

There is definately something wrong in this picture, but it isn't "too much sauce". That's how wings are properly sauced. You can plate them by picking them out of the bowl individually or (for very saucy wings--think Duffs) you can pour the entire bowl onto a plate.

 

On 9/14/2020 at 4:20 PM, WhoTom said:

 

Also, it looks like a mustard sauce, not the authentic Frank's RedHot.

 

 

Winner, winner. First thing I noticed was the putrid color of the sauce. Keep the mustard outta the damn wing sauce.

Posted
23 minutes ago, The Dean said:

 

There is definately something wrong in this picture, but it isn't "too much sauce". That's how wings are properly sauced. You can plate them by picking them out of the bowl individually or (for very saucy wings--think Duffs) you can pour the entire bowl onto a plate.

 

 

I've heard horrible things about Duff's from trusted sources - specifically with regard to being too soggy/saucy - so I won't go.

 

Bar Bill, on the other hand, hand brushes sauce (the perfect amount) onto their wings.  And I consider Bar Bill wings to be the best on the planet.

 

Posted
On 9/14/2020 at 1:51 PM, WhoTom said:

There was a Niagara Falls shot, but no wing tossing, sausage grilling, lake front, or city skyline.

 

 

I didn’t see them either. With the lack of Elvis and other character shots, I’d have expected ALL the options....maybe repeatedly. After all, a few wings in the first half does NOT preclude some second half wings......from my experience. 

Posted
2 hours ago, Gugny said:

 

I've heard horrible things about Duff's from trusted sources - specifically with regard to being too soggy/saucy - so I won't go.

 

Bar Bill, on the other hand, hand brushes sauce (the perfect amount) onto their wings.  And I consider Bar Bill wings to be the best on the planet.

 

 

I've only had wings at BarBill once. They were good. But I can't imagine when very busy, how they individually hand paint each wing separately. Sounds impossible. But since I've never seen it in person, I can't say it isn't true.

 

But I'm not sure the method of distributing sauce matters as much as the amount of sauce used (and the sauce itself, of course). Wings tossed in sauce, as in the picture posted here, can be taken out with tongs and shaken a time or two, and they are completely sauced with no excess. For those who like them saucy and VERY hot, they can be served that way, as well. 

 

Down here in Florida, I know when a place has no clue when the wings are barely sauced and there is no excess on the plate.

 

There was a place in Niagara Falls that had GREAT wings back in the 70's-80's. They sauced their wings differently than I have seen anywhere. They had big bowls/vats of Hot/Medium/Mild sauce (maybe others, I can't remember). They put the wings in a strainer and dipped them into the big vats of sauce. Once, twice---maybe three times. I have to say it was an efficient way to really sauce the wings. Oh, it was called Tally Ho. And no, no relationship to Rick's Tally Ho as far a I know. 

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