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Buffalo wings

1K views 37 replies 23 participants last post by  rep1954 
#1 ·
What are the best wings you ever ate? You know this is probably going to get the evil admin to ban me. I don't like bone in chicken so I have no answer.

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#3 ·
I did an electrical job when I was contracting for a small wing place in Portland called Fire on the Mountain. Absolutely the best wings I have had anywhere without reservation.... now they have three locations and still going strong.... the owners were a couple relatively young folks from Buffalo New York and really knew how to make wings.... may have to make a trip over there again soon...
 
#11 ·
The best Buffalo Wings I ever ate are the ones I make. Get fresh wings from the butcher and cut them into flats and drummies yourself, freezing the tips for stock later. Deep fry them plain (no breading) then toss them in a mixture of Frank's Red Hot and melted butter (whisk it together so it is full combined). Serve it with celery sticks and blue cheese dressing. :bthumb:
 
#12 ·
Best deep fried slightly hot wings I ever had come from Vangos of Marquette, MI. I'm pretty sure they get em frozen from elsewhere but they're still the best eating skin n all yardbirds this poor unejucated yankee's ever had! Sometimes a bit of blue cheese don't hurt either. I'm hungry!
 
#18 ·
Have to admit I love wings, but not the hot type. My German constitution just can't handle spicy foods well... but my favorite place I described above has some peanut sauce wings (among their 7 or 8 different flavors) that are incredible and even better with some Bleu cheese dressing..... %%%%, I'm drooling and it's only 8:30 in the morning.... ;)

Bob
 
#28 ·
Ray's Original Buffalo Wings in Omaha were always the best, haven't been there in a while, though. The wings were significantly larger than the pigeon wings found at most other places and at the time I frequented the place the only sauce was buffalo sauce, which was available in different levels of heat. They've moved a couple of times since then and I've heard they're about the same but offer different sauces now.

At home I follow lesptr's lead and prepare mine on the grill with dry rub. I run one burner and place the wings off to the side (indirect heat). I put some apple or pecan wood chips in a foil pouch, poke some holes in it and place the pouch over the active burner. You can leave the sauce in the fridge, not needed.
 
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