Serious Eats - seriouseats.com

One lovely part of this recipe is you can make enought to feed four - or just one person.

And, it's terrific with just a salad and a bit of bread.

I've never even had a fluffernutter until I moved out of my parents house(they aren't a big fan of junk food) but I decided to try mixing it up and adding some nutella in there and oh my goodness is it delicious. Also throwing some bananas in with the nutella is pretty tasty as well.

What a lovely recipe.

I'm from Buffalo originally and I learned early on (from my Pops) that the only real way to eat a wing is to put the entire thing in your mouth and work it around for a while until you pull out a clean bone.

De-boning a chicken wing? Get real.

Hmm...I usually don't have a problem just using my finger and poking out that meat that gets stuck between the two bones.

However, after watching this and reading the comments, I think I may go with pulling the small bone out then proceeding with the eating with the big bone still in.

I'm from Nanaimo & I remember my Nana teaching me how to make Nanaimo Bars wayyy back when I was a tyke. It's a rare day when I make these, they're just too sweet for me but a nice reminder of home.

This version just cracks me up. I never even tasted candy corn until I moved to the US a few years ago. Yuck!

I have my own technique. I push the middle section of meat up and bite it out, then rip the wing at one end to unfold it with the "hinge" at one end. Then eat the meat off of each bone. No cartilage consumption (blech) and I get all the meat off the bone.

@mepolo: "there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it..." Yep, exactly. The binder has a clear sleeve on each side that you can slide stuff into, plus it's wipe-able. Any office supply store has them. In fact, this little thread made me go thru my binder again this weekend & tidy it up, so thanks! :)

I've eaten wings like this for years. I usually just pinch the cartilage to separate it from the bones and use it as a handle to dip in blue cheese or hotsauce, then just bite the meat off and toss the cartilage bits. Quicker than eating other ways and much easier to dip. Sometimes the big bone doesn't always come out, so its almost like a drumette at that point.

I've do that for the little bone (yank it out). Not sure why you need to take the big bone out (Since he doesn't go to the trouble of de-boning the drummette portion of the wing).

Cool video, but I'm not eating the cartilage.

This is exactly the way I've always eaten wings. De-boning a chicken wing is no less ridiculous than cutting your steak into bite-sized pieces to make it easier to eat. It peeves me to no end when out eating wings, to see my friends be so wasteful with their finicky ways of eating things, and I am not shy about calling them out on it. If the wings are cooked perfectly, the bones come apart and out very easily. And if you're concerned with clean hands, should you really be eating wings in the first place?

I bookmark anything interesting I see online. I used to write all mine down on recipe cards and kept them in one of those little tin recipe boxes, but then I recently started a blog so that they're stored somewhere and so that I can share what I'm making with friends.