Originally Posted by
gfunkdave
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).
This is how my mom’s childhood housekeeper made fried chicken. It’s still the best I’ve had.
Originally Posted by
corky
I thought all wings had a good amount of butter.
I bet she made that fried chicken in a deep cast iron pan.
A roommate and friend of mine in my 20's showed me how to make real fried chicken in a cast iron pan. I've never been able to duplicate it. But I still remember him throwing the chicken parts in the big paper grocery bag full of flour, salt, and pepper and shaking it around
.
Originally Posted by
kipper
I usually just use Frank's Red Hot or a different sauce and avoid the butter.
I use the Frank's Buffalo sauce or sometimes the Frank's Hot Buffalo. I think I'd probably need to add a little something to Frank's Red Hot. The Buffalo sauces have "natural butter type flavor" but technically no butter. I'm not too worried about healthy ingredients when I'm eating skin-on chicken wings dipped in chunky blue cheese dressing!
Originally Posted by
chgoeditor
I have a friend who makes crazy good and crispy wings in the oven. What's stopping you from trying it?
Originally Posted by
corky
Tons of recipes online.
But do any of those recipes actually turn out as good as just buying them from your local wing place? I've not found one yet, even those that claim to be just as crispy as frying. Share it please if you've found it!
chgoeditor, does your friend use a convection oven? I have another recipe that claims crispy convection oven wings, but I haven't tested it out yet. It will be a winter project for me, since I enjoy them grilled when it's nice out.