The Great Chicken Wing Debate .

[Buffalo Junction]

39 minutes ago, WhitewalkerInPhilly said:

 

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.

 

The hunt for good wings outside of WNY is real

Best BBQ wings I’ve ever had were jumbos smoked with hickory and cherry at 270° until an internal temp of about 145°, pulled, patted dry, fried hot and fast to crisp the skin and finish cooking, tossed in sauce that was kept warm in the smoker, and then the wings were returned to the smoker till the sauce tacked up. Sauce was a Piedmont style sweetened with Cheerwine. 

[Buffalo716]

19 minutes ago, I'm Spartacus said:

No, it's Sal's in Depew. Private pub. Pretty unique place. It's right in the middle of a residential neighborhood. Old house converted to a bar. Been there for years.

I've been there ... They were fine , not the best imo but I'm not big on breaded wings 

 

I also got pulled over by the entire depew force after lmaooo

[I'm Spartacus]

 

1 minute ago, Buffalo716 said:

I've been there ... They were fine , not the best imo but I'm not big on breaded wings 

 

I also got pulled over by the entire depew force after lmaooo

Gotta be careful in Depew! Almost as bad as Kenmore cops! Haven't been to Sal's in years, but it's cool going to a different wingery occasionally.

[Breakout Squad]

1 hour ago, yall said:

Naked.

Medium size (jumbos are getting out of control).

Traditional Buffalo sauce, as hot as you can make it.

Agree on the size. I heard great things about Wing Nutz…very disappointing. They were like turkey legs and the sauce didn’t penetrate the wing. Bigger isn’t always better as long as their high quality. 

[Buffalo716]

1 minute ago, I'm Spartacus said:

 

Gotta be careful in Depew! Almost as bad as Kenmore cops! Haven't been to Sal's in years, but it's cool going to a different wingery occasionally.

Ofc it is I try everywhere in the area

 

Have not been back because as I said I got pulled over by the entire force.. for going 40 in a 30... Which I didn't realize it was 30

[Breakout Squad]

8 minutes ago, Buffalo Junction said:

Best BBQ wings I’ve ever had were jumbos smoked with hickory and cherry at 270° until an internal temp of about 145°, pulled, patted dry, fried hot and fast to crisp the skin and finish cooking, tossed in sauce that was kept warm in the smoker, and then the wings were returned to the smoker till the sauce tacked up. Sauce was a Piedmont style sweetened with Cheerwine. 

That’s bougie AF and I love it 😂

[Wacka]

Back in Jan  had wings at  Old School Tavern on Clinton in Buffalo (across from Elk Provisions). Average wings but  we  had some that had a salt and vinegar sauce on them.Tasted just like salt and vinegar potato chips.

[WhitewalkerInPhilly]

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.

[yall]

6 minutes ago, Breakout Squad said:

Agree on the size. I heard great things about Wing Nutz…very disappointing. They were like turkey legs and the sauce didn’t penetrate the wing. Bigger isn’t always better as long as their high quality. 

I've tried Wingnutz twice. 

 

First time was at their location on the boulevard and I loved them.

 

2nd time a group of us went to the brewery they operate in, and they were kinda terrible. Not sure I could articulate exactly why, but one thing that stood out was how they were served; a flat tray which caused the grease to pool around them. Unappetizing to say the least.

[Ojolaffub]

1 minute ago, yall said:

I've tried Wingnutz twice. 

 

First time was at their location on the boulevard and I loved them.

 

2nd time a group of us went to the brewery they operate in, and they were kinda terrible. Not sure I could articulate exactly why, but one thing that stood out was how they were served; a flat tray which caused the grease to pool around them. Unappetizing to say the least.

Coaches Eastgate grill in Lebanon Tn right off of 109 and 40 has some good wings.

[ALLinALLEN]

Made some in the air fryer last night....local wings down where I am all suck for the most part plus I love the process. 

 

Little baking POWDER on them prior, and then putting the sauce in the fridge before tossing them are two tricks.

 

Still nothing like Buffalo's.

[Einstein]

Whether big, small, spicy, or not... the skin has got to be crispy.

 

Can't stand a fatty/mushy/flabby skin on a chicken wing.

[WhoTom]

We buy frozen wings when they're on sale. They're very large and have the skin on. Since I grill or air fry, I leave the skin on so the fat keeps in the moisture.

 

I've been thawing them, coating them with Frank's, and grilling them. The key is to take them off the grill, add a fresh coat of Frank's, and put them back on the grill for a few minutes. They crisp up nicely without sauce dripping from them. A meat thermometer tells you when they're just right so they don't overcook and dry out. 

 

Last week I tried air-frying them. Our oven has an air-fry setting (basically, an air-fryer is a convection oven), so I set it for 400F. First, I parboiled the wings to cook them through. This also takes out some of the fat when you drain the water. Then I coated them with Frank's and stuck them in the oven for about 10 minutes. Since the leftover sauce didn't touch raw meat, it can be used as a dipping sauce. (Blue Cheese is for celery and carrot strips, not wings.) I like this method and when grilling season is back, I plan to parboil them before coating and grilling. 

 

 

[Buffalo Junction]

25 minutes ago, Breakout Squad said:

That’s bougie AF and I love it 😂

Not too bougie. The bougie part was that the wings were an add on to fill space in the smoker…. That was the “snack” 😂 

[Bray Wyatt]

18 minutes ago, Ojolaffub said:

Coaches Eastgate grill in Lebanon Tn right off of 109 and 40 has some good wings.

 

I am putting this on my list of places to try! Have family that lives in Mt Juliet so I am out there sometimes not far away

[Juice_32]

Big wings are terrible, terrible. You want a small to medium sized wing cooked at 375 for 14-16 minutes. If cooked correctly pulling the fat from the wing like you mention is not even a concern. The fat should be completely rendered giving the wing a crispy exterior texture while maintaining some juiciness inside.

 

You also need to sauce them and eat them very quickly after pulling from the fryer, to avoid sogginess. 

[TurfToeJam]

I remember going to Randazzos (or Randazzols) (black rock area I think) when I was a child with my cousins.  Wings were super cheap (nickel each).  And I'm only 44 years old.  There was this back room behind the bar where food was served.  But thing I remember most was the wings still had "feather stalks" on them and I wasn't so sure they were ok to each.  Never got sick as far as I recall.

 

[The Avenger]

Can't really find decent wings here in Massachusetts and everything is so expensive. 

 

I get fresh wings at the grocery store (large to XL) - enough to make 16 wings for about $8. I cut the drums from the flats from the tips and boil them in super hot vegetable oil until brown and crispy. I use a sauce from Moore's which us good and heat it up with some habanero sauce. 

 

Rules:

 

No breading

No baking - deep fry

No under-cooking - gotta be crispy

Buffalo sauce - don't hit me with some weird pineapple sauce

Blue cheese if desired - ranch is for toddler's chicken nuggets

Wings should not cost $2 each

 

 

 

[Augie]

Take out wings can get soggy on the way home, at least they are less than ideal. I don’t want to deal with all the oil, so I’ve done a simple s/p then onto the grill. The top rack or indirect heat to avoid flare-ups, then toss with some Frank’s and it’s not bad eating. 

[Buffalo716]

My go to Rn is hot char bbq

 

Pit bbq sauce mixed with Frank's and thrown on the pit