Originally Posted by
the_nomad
With good wings, the skin should be crispy but not too dark, tossed in a sauce of part butter part Frank's hot sauce (ratio dependant on how hot you like it - personally I like to dash a little homemade Habenero sauce...) served with celery and blue cheese (preferably Marie's brand). ^
Bingo...and if you don't have a fryer, you can bake the wings in a 500 degree oven.
BW-3 is my favorite for buffalo wing sauce - but I swear they're using pigeon wings - I've never seen chicken wings so small
