Originally Posted by
gaobest
ooh I thought I saw batter so I probably just saw crispy skin. I’m such a cooking newb. I learn so much here. I would prefer to eschew batter. I’m hoping that braslvr or somebody here has had success with making Buffalo wings at home because I would like to try it using a suggestion from a ft member who had success with their suggestion. I still love grilling the chicken thighs braslvr style plus my family enjoys hearing me say “grilled chicken brasil lover style” even though I’m only typing braslvr in FlyerTalk!!
We recently took a sojourn through Buffalo, home of the eponymous wing. We sampled wings at Anchor Bar (where they originated) and at Gabriel’s Gate, which many hold to be the best wings in town. Neither breaded their wings. They were both great…though if you value healthy eating avoid looking up what’s in Buffalo sauce (spoiler alert: equal parts Frank’s Red Hot and butter).
Originally Posted by
corky
Well then, what do you plan to do with the instructions for making Buffalo wings that you have asked for?
BTW, you can pan fry chicken in a few inches of oil...no deep fryer needed for regular fried chicken.
This is how my mom’s childhood housekeeper made fried chicken. It’s still the best I’ve had.
Tonight I made a selection of items: marinated sautéed chicken breasts, pineapple and bacon chicken sausages, roasted oven sweet potato fries, roasted cherry tomatoes, and roasted broccoli.