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Every so often, I'll have a taste for buffalo wings. I've tried many restaurants and have found it hard to find true buffalo wings. Most places outside of NYC, including pizza shops, apparently dip the wings in batter, fry or bake them, then dump buffalo sauce on top of them. This is what I have currently in front of me purchased from Dominoes. I think I'll have to forego ordering buffalo wings altogether and make my own at home going forward. I'm interested in other buffalo wings-lovers opinion on this. Do you consider the little breaded wings dipped in sauce as buffalo wings or the smooth baked wings dipped in sauce as buffalo wings?
Every so often, I'll have a taste for buffalo wings. I've tried many restaurants and have found it hard to find true buffalo wings. Most places outside of NYC, including pizza shops, apparently dip the wings in batter, fry or bake them, then dump buffalo sauce on top of them. This is what I have currently in front of me purchased from Dominoes. I think I'll have to forego ordering buffalo wings altogether and make my own at home going forward. I'm interested in other buffalo wings-lovers opinion on this. Do you consider the little breaded wings dipped in sauce as buffalo wings or the smooth baked wings dipped in sauce as buffalo wings?
"Buffalo style" has come to generally mean a cayenne based hot sauce (like Frank's) coating, and may also include blue cheese or blue cheese dressing used or served in some manner.
Good wings served Buffalo style are meaty, separated, never breaded, deep fried, slightly crispy, coated in hot sauce not dipped, served with blue cheese dressing, and celery or carrot sticks, or both.
Good wings in Buffalo have a variety of different home-made hot sauce recipes, and are usually fried but sometimes baked. I have never had, nor seen them breaded locally. Here the default style is referred to as just "wings" (like 10 medium wings, 20 hot wings, etc). Usually anything other than the traditional style is called out as a separate menu item, but there are neighborhood variations on what is considered "traditional" (not always cayenne based).
I would rather go months without any wings than settle for bad or sub-par wings. Breaded wings are a no-go. If I want breaded or battered chicken I will find a good fried chicken restaurant instead. The last thing I want to eat are the tiny slimy wing parts found in most out of town places.
No breading in proper wings. They are fried till crispy and drenched in a buffalo sauce that is basically hot sauce + butter.
I also prefer no breading/batter, but only if the above bolded criteria is achieved. For me, crispiness is probably the single most important factor to a good wing. As to sauce, I like mine only moderately coated with sauce, but I suspect I'm in the minority on that preference.
I also prefer no breading/batter, but only if the above bolded criteria is achieved. For me, crispiness is probably the single most important factor to a good wing. As to sauce, I like mine only moderately coated with sauce, but I suspect I'm in the minority on that preference.
Non crispy buffalo wings are horrible. And if you can't eat them fresh out of the fryer - they need to be crisped up again in the oven.
As people have noted, true Buffalo - style wings, in the tradition of bars in the city itself, aren't breaded, they're fried, then tossed in butter and hot sauce.
I air fry mine, which is akin to baking them, but to a more crispy end. Then deposit them in a bowl of butter whisked with Frank's with tongs, toss them around till coated, then serve.
"Buffalo style" has come to generally mean a cayenne based hot sauce (like Frank's) coating, and may also include blue cheese or blue cheese dressing used or served in some manner.
Good wings served Buffalo style are meaty, separated, never breaded, deep fried, slightly crispy, coated in hot sauce not dipped, served with blue cheese dressing, and celery or carrot sticks, or both.
Good wings in Buffalo have a variety of different home-made hot sauce recipes, and are usually fried but sometimes baked. I have never had, nor seen them breaded locally. Here the default style is referred to as just "wings" (like 10 medium wings, 20 hot wings, etc). Usually anything other than the traditional style is called out as a separate menu item, but there are neighborhood variations on what is considered "traditional" (not always cayenne based).
I would rather go months without any wings than settle for bad or sub-par wings. Breaded wings are a no-go. If I want breaded or battered chicken I will find a good fried chicken restaurant instead. The last thing I want to eat are the tiny slimy wing parts found in most out of town places.
You summed it up perfectly! Thanks.
I see that you do or did live in Buffalo, NY. No wonder. You've had the real thing. Of course you'd know what real buffalo wings are supposed to look and taste like.
No breading in proper wings. They are fried till crispy and drenched in a buffalo sauce that is basically hot sauce + butter.
Real buffalo wings are fried? I thought they were baked...like baked chicken but the wingettes, after being baked, were then drenched in buffalo hot sauce and served with celery and blue cheese sauce, although I prefer ranch dipping sauce.
At any rate, I'm tired of so many chain restaurants doing them wrong. A lot of restaurants have a tendency to want to bread and fry everything which adds unnecessary calories to a dish. There are very few chain restaurants that get it right: TGIFriday's, Wing Stop (who cooks them correctly but the flavor is so bland which I can't understand why), and Buffalo Wild Wings. BWW does a good job but they were further away and I didn't want to drive to their location. I'm going to start making my own buffalo wings at home and be done with it.
P.S - My only issue is why are little wingettes priced so highly? They cost as much as buying a whole chicken or family pack of thighs.
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That's fine
