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chicken wings

  • S

    talk about chicken wings here you cowards

  • Randall

    this is the kind of thread I can get behind. THe wing situation in Portland is dire.

  • S

    why randall what is up

    0 likes
  • t

    @Randall thats a damm shame. Why is it so dire there? We're swimming in amazing wings over here in Ohio. Everybody deserves to have some good wing from time to time. 

  • Luke Henley

    Flats and blue cheese please. No carrots.

  • Randall

    @tippytoegangster couldn't agree more. Here in Portland they are far and few between usually come in orders of 6 for like $14 and are dressed in straight Franks. When I ask people around here where the good wings are at they usually point me in the direction of fried chicken

    0 likes
  • Uptown ruler 666 420

    Breaded flats or GTFO 

    0 likes
  • Luke Henley

    @Uptown ruler 666 420 No breading needed, far as I'm concerned. Just fried crispy.

  • Uptown ruler 666 420

    True, crispy is king

  • sicboy

    Why is everyone so against drums? Both are great!

    0 likes
  • Henchman 21

    Gimme drums and flats, with some garlic ranch sauce. 

    0 likes
  • S

    you ever tried them korean shits

  • Henchman 21

    @Smith Twice fried w/ some gojuchang glaze, homie

  • nonsenseorgan

    I'm undecided on garlic parmesan. 

    0 likes
  • ornery

    Smoked then fried. Blue cheese. Flats > drums.

    These are the important issues.

    Big's Chicken in Portland has some good 'uns.

  • dizasta98

    V glad a dipped from Portland, with the wing game being tepid.  Pittsburgh is just a tiny bit better, dealing with it.

    0 likes
  • p

    Buffalo, NY resident. The wings really are great here. Places elsewhere don't use enough butter in their wing sauce, and they don't leave them in the fryer long enough. You can have great wings too!

  • S

    where's the go-to in buffalo

    0 likes
  • I

    I MAKE THE BEST WINGS. Deal with it!

    Ingredients

    • 1-2 lbs wings (never frozen. all flats if possible)
    • 1 Frank's Red Hot (not butter flavored 'wings' sauce. Plain Franks. You want butter? Melt some and add it). If you want saucy wings, get 2 bottles.
    • Good blue (bleu?) cheese dressing from the refrigerated salad dressing section. Or make your own.
    • Celery and carrots 

    Steps:

    • Throw all of the wings into a leak-proof container
    • Douse them in a bottle of Frank's Red Hot**  I think 1 bottle is sufficient for 1-2 dozen wings. 
    • Marinate in the refrigerator for at least an hour (can go longer).  
    • Crank that oven up to 400. 
    • Grab a metal cooling rack and put it on top of a cookie sheet.  Wings should be elevated for maximum crispy skin. (You could air fry, but IMO this results in a much better wing)
    • I leave my wings in for over an hour, but check them at around 45 minutes and then every 15 minutes after that. I want my wings falling off the bone, with a crispy skin.  Do it right and you will swear they were fried (if they are rubbery, you need to cook them longer)

      You could make a batch of buttery wing sauce for dumping them in after, but I tend to eat as is. 

     

  • Randall

    Keep the breading off my wings. I like Korean wings but buffalo is where it's at. Smoked wings are okay but don't scratch the itch

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