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The Vegan Experience: The Best Buffalo And Korean Fried Cauliflower

The Vegan Experience J. Kenji López-Alt 40 comments

Now that my wife has decided to go 100% vegetarian for good, she's had to resign herself to the sad truth: the perfect buffalo wing can never again be hers. In an act of selfless valor, I made it my mission to provide her with a suitable alternative: deep-fried cauliflower. More

Grilled Cajun Chicken Wings

Serious Eats Joshua Bousel 9 comments

A heavily Cajun-seasoned skin gives an earthy and spicy coating to these chicken wings, while hot sauce adds another layer of flavor to create a complexity that goes beyond the standard Buffalo. More

Game Day Party Planning: 14 Wings Recipes We Love

Lily Wong 11 comments

Whether you're planning on actually watching the Super Bowl or just using it as an excuse to eat excessive amounts of wings, here are plenty of options for you. More

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

The Food Lab J. Kenji López-Alt 89 comments

Buffalo wings are pure, unadulterated, crispy, greasy, hot & vinegary nuggets of awesome. So given that we're going to be eating so many of the suckers, isn't it our national duty—our duty to the birds, even—to make each and every one the best it can possible be? To not—pardon the terrible pun (and all the terrible puns to follow)—simply wing it? I've had my share of greasy, dry, flaccid, burnt, tough, gristly chicken wings. My only goal today is to figure out how to get the best out of each and every drumette and flat, to create a Super Bowl snack worthy of its American heritage. A bird we could really flip for. More

The Ultimate Extra-Crispy Double Fried Confit Buffalo Wings

Serious Eats J. Kenji López-Alt 73 comments

Classic buffalo wings are a real triumph in recent American history. Extra crispy and perfectly spicy, this recipe is the best way to prepare your drumsticks and flats for ultimate crowd-pleasing power. More

First Look: Fire on the Mountain 3, Portland, OR

Slice Jim Bonomo 13 comments

The Fire on the Mountain chicken wing nano-chain is the perfect example of a Portland institution. When hungry for hot wings, there is no discussion; Fire on the Mountain is the assumed destination. When a third location opened this fall, the prospect of pizza and house-brewed beer caused quite the buzz. A pizza menu which infuses traditional NY-style thin crust pies with eccentric wing ingredients could not hide under a blanket of mediocrity. More

Boston: Honey Hot Wings at Buff's Pub

Hub Grub Liz Bomze 7 comments

Other than the crowd of little league soccer players and their parents after Saturday morning practice, Buff's biggest claim to fame are their wings ($4.95 per half order; 8.95 per whole). You can get them on or off the bone, and doused with one of 10 different hot sauces. It's not actually the variety that impresses me; call me a curmudgeon, but Buffalo wings are Buffalo wings, and I start to wonder about a place that offers as many different flavor varieties as Baskin-Robbins. More

Taste Test: Fast-Food Wings

Taste Tests The Serious Eats Team 23 comments

So it's five minutes before the kick-off on Sunday and you're expecting a massive posse in your living room, and you only have one bowl of guacamole. To split 32 ways. Luckily you can always order fast-food wings. We tasted a mess of them with all different sauces (Buffalo, Honey BBQ, various spicy levels) from KFC, Domino's, Papa John's, Popeyes, and Pizza Hut. The winners, revealed. More

Taste Test: Buffalo Wing Sauce

Taste Tests Erin Zimmer 31 comments

The basic components of Buffalo wing sauce are hot sauce and butter. Heat plus fat. But not just any old hot sauce will do. They've got to be made with the slightly thick, spicy but not blow-your-head-off, super vinegary stuff. We tried seven sauce variations in pursuit of the most finger-lickin' good. More

Our Favorite Buffalo Wings in New York City

New York The Serious Eats Team 23 comments

With the clock ticking down to the Super Bowl, we've got wings on the mind at Serious Eats. And while there are all sorts of great chicken wing specimens around the city, from Japanese-style to barbecue, this year we're focusing on the American classic: Buffalo-style wings. Deep-fried wings tossed in a mixture of hot sauce and butter are just what we're after. Where did we find the best? More

Buffalo Wings in Dip Form

Serious Eats Andrea Lynn 24 comments

There's always a divide between what I want to bring to a party as an appetizer or side dish, and what's portable or easy to reheat. And for all those times I've tried making Buffalo wings in the cramped kitchen at other people's parties, there was a great alternative lurking the entire time. And that was Buffalo Chicken Dip. More

Taste Test: Baked vs. Fried Buffalo Wings

Taste Tests Blake Royer 47 comments

Can Buffalo wings be baked instead of fried and still retain all their finger lickin' flavor and crispy skin goodness? They sure can. Plus you won't have to stand over a pot of bubbling oil while everyone else is on the couch nursing a beer and watching the Super Bowl. More

Baked "Buffalo" Hot Wings

Serious Eats Blake Royer 16 comments

Serious Heat: Sriracha Hot Wings

Serious Eats Andrea Lynn 16 comments

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [Flickr: swanksalot] [Photograph: Andrea Lynn] Who doesn't love classic Buffalo-style chicken wings? Especially when football season beckons. During my days doing restaurant work, when... More

Grilling: Buffalo Wings

Serious Eats Joshua Bousel 18 comments

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My hat goes off to whoever first paired pizza and wings. I don't know if it's just the fact that... More

Cook the Book: Classic Buffalo Wings

Serious Eats Michele Humes 11 comments

The official position of The Great Wings Book on fresh versus frozen is: "It's a tie." While more delicate meats are adversely affected by freezing, chicken wings are indestructible. Just as indestructible is the American appetite for this classic wings... More

Traveling the World One Wing at a Time

Chicago Michael Nagrant 3 comments

"Each of the 46 flavors spanning the international scene, from Jamaica (Fire Jerk, Rum BBQ) to Italy (Parmesan, Tomato Basil Pesto), is a study in balance and contrast." Chicago's Wings Around the World is like the Baskin Robbins of Chicken... More

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