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the stacked butter was like gold bullion. a beautiful sight.

i also chuckled at the man who had to wipe his forearms from what i imagine to be the melted butter. i'm having homemade butter burgers this week!

instant coolguy's last sentence sums up the experience quite nicely. last year, i co-hosted a weekly wings night. we averaged 16+ people for nearly 10 months. we have pictures of emptied beer pitchers brimming with bones.

and yes, eating a wing in 1 swift motion is a skill that one acquires when faced with a plate of 20 that need to go down before they become cold and unappealing. as you may have guessed, i'm of the boned-contingent. the other is a throwback to the days of campus dining halls, though. they each have their place, but if an establishment has both, you can bet dollars to donuts i'm going for the legit ones: wings!

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.

I love butter, I each great gobs of it as I wait for toast to toast, or pasta to finish boiling. I've been known to drink melted butter if there is a semi-reasonable excuse (there was crab dunked in that butter, it now tastes like crab). I love cold butter, melted butter, unsalted butter, salted butter, euro style butter, and american butter.

Butter does make everything better.

Does putting a slab of butter so large and soft that it melts immediately into a plate size puddle improve a so-so burger? I'm thinking... maybe not.

The Solly's burgers look unappealing to me, sorry.

Nice video though.

With the egg.. runny yolk or not?

EatWisconsin: Care to pass on the recipe? ;)