When it comes to making my own wings, the most important part is buying fresh, uncut, and unfrozen. Never ever buy frozen wings - those tiny bagged frozen precut wings that do little more than shrivel into deep fried charcoal. For the sauce above, the key is the traditional buffalo wing base of Frank’s Red Hot, with butter (not margarine!), sea salt, and the perfect blend of other spices mixed in a sauce pan with just the right amount of quality vinegar for exactly 12 minutes in 350 degree oil. Wing-making is very precise. Accept no substitutes.
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lipstickstigmata said:
You are a Buffalonian at heart, your wing style here is classic
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joshgaines said:
Suddenly, I’m craving wings with an unquenchable fury…
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twoeleven said:
omg!! mmm
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chris said:
What’s access to Indian food like in the US? Here it’s a national staple (left over from colonialism), but I could understand if it didn’t make its way over there as much.
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sharksandrecreation said:
Good GOD that looks amazing.
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