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The Ten Most Recent Comments By DaveO

From Talk

Question of the Day: Boneless Buffalo Wings—Do They Fly?

Wings are most definitly white meat. I don't think there will ever be a boneless version that captures the flavor, texture of the bone in wings. The skin is a big factor. Deep frying is the only way to go. Just try any of the big pizza chain versions of wings to see what a mess baking them in an oven does. The result is a soggy, goopy mess. You can throw them in the oven or on the grill after deep frying and tossing them in sauce, to get the grilled on sauce result. They are very good and remain crispy on the outside, tender on the inside due to deep frying first. Buffalo Wild Wings have some of the smallest wings I've ever seen in a restaurant. I love the sauce variety at BW3's, but the puny wings are a dissapointment. The boneless variety is the best I've ever tried. Again, they can't compare to the bone in wings, but they are pretty good if you're not in the mood to pick apart a bunch of wings. I usually get the boneless wings at BW3's these days, because I only go there when jonesing for their sauce. Otherwise, I go to a couple locally owned spots that have the big bone in wings, done oh so nice, for a lower price.

DaveO at 2:05PM on 03/27/07

Responses to Comments by DaveO

From Talk

Question of the Day: Boneless Buffalo Wings—Do They Fly?

Being from the buffalo area and frequenting the Anchor Bar and sucking on those wonderful wings I know this: the wings are deep fried and then upon cooking completion they are drowned in a sauce of red hot sauce and melted butter (ratio: 1- 12 oz. jar of Frank's Red Hot and 1/2 stick of BUTTER). The longer they soak, the better the flavor. The wings need to be completely cooked so that the skin is crackling crisp, this absorbs the sauce. Now on baking Buffalo wings, it can be done as deliciously and perfectly as the deep fried. The trick is never ever marinade the wings, never marinade any wings no matter the sauce. Bake them at a high degree until the skin is very crisp, usually between 45-60 minutes. Immediately scrap from the sheet pan (never a pan with high sides-it locks in moisture) and soak in a bowl with sauce. There are many tips for keeping the wings from sticking to the pan Pam, Sprayed parchment paper etc. I cook these wings for large crowds (50-200 people) They all agree that these are the very best Buffalo wings they have ever tasted. But then they have never had the Anchor Bar's Wings. The best trick-bake beyond golden brown, the skin then has the ability to absorb the sauce quickly.

SAS at 6:05PM on 07/17/07

From Talk

Question of the Day: Boneless Buffalo Wings—Do They Fly?

I love "real" wings, but I have a major problem with biting into a vein so I always end up picking them apart. Boneless aren't awful as long as their prepared right. Most important thing to me me is making sure the chicken is FULLY cooked! I had wings once in a carry out order that were undercooked, even though they replaced them, I ended up throwing them out. Major psycholigical block I guess.

huney_bumper at 3:31PM on 03/27/07