Serious Eats - seriouseats.com

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.

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.

You can get good tacos al bastor 4 hours north of NYC at Boca Grande in Boston. Hard to believe, I know....but it's absolutely true.

Chipotle and Qdoba both suck the meat missile. And, yes, I eat at both of them...because we have little choice. I like Qdoba better.

Chipotle's taking its share of hits here. The Taco Bell comparison just above is off-base, because Chipotle, even if their idea of a burrito is all wrong, uses far better base ingredients than Taco Bell. #2, it sounds like one can't like Chipotle even a little without being told that you're all wrong, or that you're just like he was before he went out west, etc.. Nonsense. I've been out west. They're better there. But Chipotle's not horrible. Chipotle often leaves me feeling lousy afterwards, and the My Space generation completely oversaturates my hometown branch, but it'll sate a craving, which is more than one can say for alot of places. Again, think about actually leaving some ingredients OUT of your burrito - you will enjoy it more. Cheers

Was reading this as an unregistered user but had to join just because of the lead-off call by Adam.... I too agree that La Corneta is single-handedly the best burrito I've ever had!

A lot of people throw around the names of other places out in SF, and I've tried most of them. And La Corneta is the best I've devoured (over and over again). The Carne Asada Super Burrito (or Super Baby for those of lesser appetites) is perfection in a tortilla. My 'Keys to a good burrito' http://www.dskendall.com/burrito.html is SPECIFICALLY about this place. Oh my god, it's almost worth a cross-country flight. Also, it's actually a nice, clean environment, which is a plus when meeting up with friends.

In NYC, haven't found a totally awesome burrito place yet, but I'd say Fresco Tortilla Burrito @ 100 W 83rd St is the best I've had... much better than Chipotle.

For all those Chipotle lovers, all I can say is that I used to love Taco Bell burritos, but then I moved to SF and learned how good a burrito can be.

Oh yeah, and burritos aren't really Mexican as far as I've been told, they're kind of like NYC pizza vs. pizza in Italy... an American twist on the same ingredients.

Cliff- I would suggest trying it with chicken thighs instead of breasts.

Acme Instant: Not sad at all. The kitchen is often the best room in the house at a party.

I think they (boneless) are ok, but when you have a craving for wings only the real deal will work. I like gnawing the meat and skin from the bones and I think that the wing eating experience can only happen with real, bone-in wings.

I once revieved boneless wings instead of regular from Buffalo Wild Wings in a carryout order. When I got home I discovered the mistake. You wouldn't believe how unsatisfying it was to eat the boneless wings when I was craving the real deal all day long.

Thanks for the kind words, folks. And we're working on getting that recipe and we'll post it as soon as we can.

I fall into the category of food geek. I have more than three books that deal entirely with the science of cooking. In fact, I had seven of the 18 items on the list. Not only that, I'm with That Girl, too.

Now to add my own version: You might be a foodie if there is murder in your heart when someone messes up your clean kitchen, even if that someone is your only child, the fruit of your loins, and you threaten him with dismemberment using your ten inch chef's knife. Then he laughs at you and tells you it won't hurt because your knife is so sharp. :-S

i think a very important factor in wings is being ignored here, the skin. the fat, flavor, and texture of the skin is what makes wings so good. i agree with DM - boneless wings are basically mcnuggets, good but just not as good as the real thing.

That was very interesting. A little too frou-frou for my taste. My grandparents used to save chicken wings and alike for making soup. If I am going to Boulud I am not eating chicken wings. I want to eat wings with a beer and as an appetizer. Meg please tell me you cooked something else with him besides wings. I bet visiting with him was a great opportunity.

Though I guess we can go through the video for the recipe, would it be possible to post it as well?