Snobby about chicken wings

[plenzmd1]

1 minute ago, Jauronimo said:

There is no such thing as overthinking when the end goal is a consistently perfect chicken wing.

try this then....too much work for me, especially a little tipsy and in Hammers Lot..but these wings are awesome the 2 times i have made them

 

https://www.seriouseats.com/recipes/2012/01/ultimate-extra-crispy-double-fried-confit-buffalo-wings.html

[Jauronimo]

20 minutes ago, plenzmd1 said:

try this then....too much work for me, especially a little tipsy and in Hammers Lot..but these wings are awesome the 2 times i have made them

 

https://www.seriouseats.com/recipes/2012/01/ultimate-extra-crispy-double-fried-confit-buffalo-wings.html

I have used that method on multiple occasions and the results were great.  As I mentioned up thread, my frying technique is solid.  Now I'm focused on the last remaining variables:

 

1. When to sauce wings - straight out of the hot oil OR wait until no longer steaming.  I've personally had best results when waiting 2 or 3 minutes after frying.

2. Temperature of the sauce when saucing - I normally use a room temp sauce but I have seen some of my favorite wing places (Richmond's in Rochester, NY) toss their wings in a skillet with what I would guess is a hot, as in thoroughly heated, wing sauce.

3. Viscosity of the sauce - I have noticed over the years any wings in an asian inspired glaze, like thai chili, general tso's, korean styles, retain their crunch sometimes for hours while classic Buffalo wings from the same establishment get soggy relatively quickly or arrive soggy to begin with.  The consistency of the sauce must be another prime variable.  Sugary ingredients ( a no go for Buffalo wings) and corn starch thickeners can be found in nearly all of these asian sauces.  

 

Some of these questions seem obvious but there is very little info out there on the topics above.  I guess this weekend I should sacrifice a few wings in the name of science.

Edited January 29, 2020 by Jauronimo

[Jauronimo]

Anybody in this thread spend some time working at Gabriel's Gate, Duff's, Anchor Bar, Bar Bill, Elmo's and have some trade secrets to share? 

 

I see a lot of chatter in various forums where pizza takeout places are using Whirl/liquid margarine and veg oil in wing sauce rather than butter.  I'm guessing this is mainly due to cost savings as butter is more expensive than whirl but it occurred to me that Whirl and Veg oil are liquid at room temp whereas any sauce rich with butter will congeal at room temps and turn solid at fridge temp.  Perhaps the congealing is why I've seen one of my favorite spots for wings saucing theirs in a skillet over a lit burner.  

 

Pretty sure adding sauce to steaming hot fried food will result in soggy skin in short order but adding a steaming sauce to perfectly fried food may be the secret.

[SlimShady'sSpaceForce]

2 hours ago, Jauronimo said:

Anybody in this thread spend some time working at Gabriel's Gate, Duff's, Anchor Bar, Bar Bill, Elmo's and have some trade secrets to share? 

 

I see a lot of chatter in various forums where pizza takeout places are using Whirl/liquid margarine and veg oil in wing sauce rather than butter.  I'm guessing this is mainly due to cost savings as butter is more expensive than whirl but it occurred to me that Whirl and Veg oil are liquid at room temp whereas any sauce rich with butter will congeal at room temps and turn solid at fridge temp.  Perhaps the congealing is why I've seen one of my favorite spots for wings saucing theirs in a skillet over a lit burner.  

 

Pretty sure adding sauce to steaming hot fried food will result in soggy skin in short order but adding a steaming sauce to perfectly fried food may be the secret.

 

You got to ask Teddy.  He was flipping burgers and tossing wings at some place a few weeks ago  

 

[Jauronimo]

1 hour ago, SlimShady'sGhost said:

 

You got to ask Teddy.  He was flipping burgers and tossing wings at some place a few weeks ago  

 

I do not care at all how @Teddy KGB sauces boneless wings at the Chilis in Newport News.

[Gugny]

4 hours ago, Jauronimo said:

Anybody in this thread spend some time working at Gabriel's Gate, Duff's, Anchor Bar, Bar Bill, Elmo's and have some trade secrets to share? 

 

I see a lot of chatter in various forums where pizza takeout places are using Whirl/liquid margarine and veg oil in wing sauce rather than butter.  I'm guessing this is mainly due to cost savings as butter is more expensive than whirl but it occurred to me that Whirl and Veg oil are liquid at room temp whereas any sauce rich with butter will congeal at room temps and turn solid at fridge temp.  Perhaps the congealing is why I've seen one of my favorite spots for wings saucing theirs in a skillet over a lit burner.  

 

Pretty sure adding sauce to steaming hot fried food will result in soggy skin in short order but adding a steaming sauce to perfectly fried food may be the secret.

 

I could SWEAR I recently saw something on TV in which the wing sauce was added to a bowl containing hot oil (not a lot).  I can't remember the show, or even the context.  And it may have been for a fried chicken sandwich and not wings.  But I do remember hot oil being part of the equation.

 

 

EDIT:  Writing this jarred my memory!  It was the hot chicken sandwich at Hattie B's.

 

https://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html

 

…. And the spicy coating, for which you can use melted lard or a scoop of the hot cooking oil, is thick with cayenne kept just barely in check with a touch of brown sugar and other seasonings.

Edited January 29, 2020 by Gugny

[noacls]

On 10/14/2018 at 7:42 AM, plenzmd1 said:

Arrived in my inbox this morning. These are all stupid lists , but the timing was good!

 

https://www.thrillist.com/eat/nation/the-21-best-chicken-wing-restaurants-in-america

Bar Bill has to be most overrated wings in Buffalo area. The service is horrible. They will not cook wings the way you want. Not enough sauce and that guy bartender is an a..hole.  Beef on weck is good but not good enough to get past service

[Gugny]

30 minutes ago, noacls said:

Bar Bill has to be most overrated wings in Buffalo area. The service is horrible. They will not cook wings the way you want. Not enough sauce and that guy bartender is an a..hole.  Beef on weck is good but not good enough to get past service

 

Personally, the wings I've gotten there have always been perfectly cooked and sauced, the bartenders have always been friendly and attentive and the service has always been stellar.  I also think the beef on weck is top notch.

[Seasons1992]

46 minutes ago, noacls said:

Bar Bill has to be most overrated wings in Buffalo area. The service is horrible. They will not cook wings the way you want. Not enough sauce and that guy bartender is an a..hole.  Beef on weck is good but not good enough to get past service

 

I did not experience this at all when I went in November 2018. It was quite good all around.

[Gugny]

54 minutes ago, noacls said:

Bar Bill has to be most overrated wings in Buffalo area. The service is horrible. They will not cook wings the way you want. Not enough sauce and that guy bartender is an a..hole.  Beef on weck is good but not good enough to get past service

 

So, how long have you worked at Duff's? 

[noacls]

1 hour ago, Gugny said:

 

So, how long have you worked at Duff's? 

Duff's sucks too.

[Bray Wyatt]

On 1/29/2020 at 3:07 PM, Gugny said:

 

I could SWEAR I recently saw something on TV in which the wing sauce was added to a bowl containing hot oil (not a lot).  I can't remember the show, or even the context.  And it may have been for a fried chicken sandwich and not wings.  But I do remember hot oil being part of the equation.

 

 

EDIT:  Writing this jarred my memory!  It was the hot chicken sandwich at Hattie B's.

 

https://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html

 

…. And the spicy coating, for which you can use melted lard or a scoop of the hot cooking oil, is thick with cayenne kept just barely in check with a touch of brown sugar and other seasonings.

 

Love me some Hattie B's!

[BarleyNY]

7 hours ago, Gugny said:

 

Personally, the wings I've gotten there have always been perfectly cooked and sauced, the bartenders have always been friendly and attentive and the service has always been stellar.  I also think the beef on weck is top notch.

I agree, Bar Bill has always been on point for wings and beef on weck.  Possibly the best I’ve had.  My daughter touts Gabriel’s Gate’s wings as her favorite.  Not a bad choice either.  I haven’t been to the new Bar Bill location on Main in Clarence yet tho.  Too crowded so far.

 

One thing I heard from one of the Gate owners (Bill) is that you can’t expect wings to stay crispy if you put them in a carry out container.  He hates it when people complain about that.  Eat them in the restaurant!

[Augie]

5 hours ago, noacls said:

Duff's sucks too.

 

Is there anything you DO like? Coming off as a cranky guy to me. 

 

There is a Duff’s in Newnan, GA about 40 miles from me, but it’s 99% highway, so fairly quick. I’ve made the trip once, and this has me thinking of doing it again next week for lunch. I don’t have a ton of great options, and this is the best I’ve had since my last trip to WNY. 

[noacls]

2 minutes ago, Augie said:

 

Is there anything you DO like? Coming off as a cranky guy to me. 

 

There is a Duff’s in Newnan, GA about 40 miles from me, but it’s 99% highway, so fairly quick. I’ve made the trip once, and this has me thinking of doing it again next week for lunch. I don’t have a ton of great options, and this is the best I’ve had since my last trip to WNY. 

Try goldbelly you can order from la nova, duff's, and even bar bill I think. A bit pricey though

[Augie]

4 hours ago, noacls said:

Try goldbelly you can order from la nova, duff's, and even bar bill I think. A bit pricey though

 

Interesting. And yes, pricey. If you can’t take a wing home without getting soggy, what’s it liked shipped across the country? 

 

I’ve ordered Bocci’s pizza delivered to Atlanta before and while it was “nice”, it wasn’t at all the same. I’ll drive to Duff’s when I’m in the mood, I guess. 

 

I’ll make my own weck (following Charlie the Butcher’s directions) and take beef on weck to my buddies for the SB. 

 

 

.

Edited February 1, 2020 by Augie

[T&C]

I actually have the original Anchor Bar wing recipe... so old that you might remember when the Durkee name was around. Don't know how to post pics here or I would... I'm not hacking the whole thing out.

[Augie]

12 minutes ago, T&C said:

I actually have the original Anchor Bar wing recipe... so old that you might remember when the Durkee name was around. Don't know how to post pics here or I would... I'm not hacking the whole thing out.

 

I have the CocaCola formula and McDonalds “secret sauce”, but my fingers are tired too.  

 

I remember the Durkee name, but can’t really place it. Old enough to remember, and too old to remember at the same time, I guess. Bummer.....

[Taraka]

I think the secret to great wings is they must be well done and crispy straight out of the fryer and sauced lightly. The excess sauce makes them soggy. You can serve extra sauce on the side with the blue cheese and dip them to your taste from your dinner plate if you prefer them that way. 

[Augie]

23 minutes ago, ~Kostabi~ said:

I think the secret to great wings is they must be well done and crispy straight out of the fryer and sauced lightly. The excess sauce makes them soggy. You can serve extra sauce on the side with the blue cheese and dip them to your taste from your dinner plate if you prefer them that way. 

 

Welcome!

 

There would have been serious trouble had you mentioned ranch!  

 

I have heard you need to let them rest just a bit before saucing. Not long, but enough for the “crisp” to set. We have some experts here who know better than I would. @plenzmd1 picks me up before sunrise to start drinking at the tailgate, and about 8 hours later he has the best wings on earth. I mean, I think it’s still earth.....but it can get fuzzy as to details. 

Edited February 1, 2020 by Augie

[plenzmd1]

Hmm, this part o the world like the new  Old Bay hot sauce over Franks..may have to try some. BTW, i am more a Wye River or Tony Chachere's  guy than Old Bay.

 

https://www.washingtonpost.com/news/voraciously/wp/2020/02/03/we-tried-the-sold-out-old-bay-hot-sauce-and-it-lived-up-to-the-hype/

[Gugny]

15 minutes ago, Bandito said:

All Drums extra crispy with blue cheese and mild

 

Wuss.

[Johnny Hammersticks]

I like the flappers, but the only place in town that has decent wings won’t accommodate.  Definitely has to be extra crispy...almost overly done and sauced lightly.

 

I enjoy wings that are fried and then grilled lightly.  Mostly a mild/medium guy, but I do enjoy some different “exotic” flavors such as mango habanero or honey/garlic every once in a while.  Most will scoff at this, but I like blue cheese and ranch with my wings.  Depends on the type of wings and my mood, I guess.

[T&C]

On 1/31/2020 at 8:18 PM, Augie said:

 

I have the CocaCola formula and McDonalds “secret sauce”, but my fingers are tired too.  

 

I remember the Durkee name, but can’t really place it. Old enough to remember, and too old to remember at the same time, I guess. Bummer.....

I always thought the "secret sauce" was just thousand Islands dressing with some relish mixed in.

 

Did realize I have one other original recipe. This probably won't mean much to many but back in Lancaster (NY) we used to have a pizza place named Vargos. Was the best pizza joint for miles... well, I have their sauce recipe. Only way to really use it is to break it Way down, its a bulk recipe.

 

Best wings I've ever had were at some crummy little bar at Broadway and Rt.77 out in Darien Center/Corfu. Place is long gone though.

[Augie]

7 minutes ago, T&C said:

I always thought the "secret sauce" was just thousand Islands dressing with some relish mixed in.

 

Did realize I have one other original recipe. This probably won't mean much to many but back in Lancaster (NY) we used to have a pizza place named Vargos. Was the best pizza joint for miles... well, I have their sauce recipe. Only way to really use it is to break it Way down, its a bulk recipe.

 

Best wings I've ever had were at some crummy little bar at Broadway and Rt.77 out in Darien Center/Corfu. Place is long gone though.

SunTrust used to brag that the Coke formula was stored in their vault and that they had a TON of Coke stock bolstering their balance sheet. I think way back when they performed some services and took stock in lieu of cash payment. Good call there. 

 

I think my favorite wings I ever enjoyed were at some little joint (I think called Rosie’s?) on the east side of Transit Rd in East Amherst. I don’t know why, but I just loved their wings. Just some little old house, probably gone for decades now, but I sure did LOVE those wings! 

[Gugny]

17 minutes ago, Bandito said:

Look in the mirror

 

Stud.

[The Avenger]

I guess I'd put myself in the snob category. I really don't much care for wings outside of the traditional Buffalo flavor - teriyaki, etc. I'm cool if you don't dip them in anything, but if you do, make it blue cheese.

 

Outside of WNY I find that most wings are just wet and swimming in generic hot sauce - a wing has to be crispy! Sauce yes, but not soggy soup...

 

Lot of places outside of WNY also seem to have super tiny wings - come on man, no sparrow wings..... 

 

Also, if you present me with a breaded wing (outside of KFC or fried chicken as opposed to wings) I may just have to beat you senseless with a drummie..... 

[T&C]

27 minutes ago, Augie said:

SunTrust used to brag that the Coke formula was stored in their vault and that they had a TON of Coke stock bolstering their balance sheet. I think way back when they performed some services and took stock in lieu of cash payment. Good call there. 

 

I think my favorite wings I ever enjoyed were at some little joint (I think called Rosie’s?) on the east side of Transit Rd in East Amherst. I don’t know why, but I just loved their wings. Just some little old house, probably gone for decades now, but I sure did LOVE those wings! 

I've banked with Suntrust for 20 years and they are being bought out.

 

The old family farm was on the east side of Transit Rd in East Amherst all the way up till the mid 60's. The land then became more valuable than anyone could could make farming so it was sold in the late 70's/early 80's... I forget the year. I'll have to ask some of my uncles/cousins if they remember Rosie's.

[Augie]

1 hour ago, T&C said:

I've banked with Suntrust for 20 years and they are being bought out.

 

The old family farm was on the east side of Transit Rd in East Amherst all the way up till the mid 60's. The land then became more valuable than anyone could could make farming so it was sold in the late 70's/early 80's... I forget the year. I'll have to ask some of my uncles/cousins if they remember Rosie's.

 

My last 5 years in banking I was with Suntrust. They were less horrible than First Union, who gets a special award for miserable places to work. There is a reason First Union, as the 7th largest bank in the country bought Wachovia (a name most people didn’t recognize and couldn’t pronounce) and changed their name to the smaller bank. They were hiding from their own terrible reputation.  I think Suntrust’s new name will be Truist Bank. What does that even mean? And they PAID someone to come up with that name???

 

Rosie’s was there in the mid-70’s I know, but I moved away in ‘77. I don’t know why those wings were my favorite by far. We went to Duffs because we could get beer at 17, I guess we had wings too......

[Cripple Creek]

3 hours ago, Bandito said:

Look in the mirror

Nailed it!

1 hour ago, Augie said:

 

Rosie’s was there in the mid-70’s I know, but I moved away in ‘77. I don’t know why those wings were my favorite by far. We went to Duffs because we could get beer at 17, I guess we had wings too......

17? Amateur. 

[Augie]

3 minutes ago, Cripple Creek said:

 

17? Amateur. 

 

Duffs was an upgrade over Steak & Ale on Transit from the early years. Wings over peanuts, you know. Then there was the dive bar on Main St near Williamsville South. I think if you had two digits in your age they would serve you. We just needed someone who was 16 with a license and a car to get us there. Pulling up on our bikes might have caught a curious eye....

[dhg]

4 hours ago, Augie said:

 

Duffs was an upgrade over Steak & Ale on Transit from the early years. Wings over peanuts, you know. Then there was the dive bar on Main St near Williamsville South. I think if you had two digits in your age they would serve you. We just needed someone who was 16 with a license and a car to get us there. Pulling up on our bikes might have caught a curious eye....

The place on Main with the shuffleboard table?

Edited February 5, 2020 by dhg

[Augie]

4 minutes ago, dhg said:

The place on Main with the shuffleboard table?

 

That sounds right. On the south side of Main St. Big fixed glass windows up front, I think. I’m sure it’s gone by now or I’d  try  track it down next trip back. 

[gomper]

On 2/4/2020 at 10:24 PM, Augie said:

 

That sounds right. On the south side of Main St. Big fixed glass windows up front, I think. I’m sure it’s gone by now or I’d  try  track it down next trip back. 

Placey's.  Closed in 2001. Great dive bar. Cheap drinks and an atmosphere that encouraged rowdiness.  Fun times. 

[Augie]

1 hour ago, gomper said:

Placey's.  Closed in 2001. Great dive bar. Cheap drinks and an atmosphere that encouraged rowdiness.  Fun times. 

 

AWESOME! You nailed it! 

 

A HS buddy drove me home from there one night. The next day I saw a  young 15’ tree was laying down on the sidewalk. It looked like someone had driven into it. Hmmmmm. As long as I knew Steve, his front bumper was held on by a rope, as was his dashboard. I think he would have traded with the Beverly Hillbillies, straight up. 

 

 

Edited February 7, 2020 by Augie

[BarleyNY]

I was in Pittsburgh a few weeks ago and a large amount of pizza and wings were ordered in.  Someone said “I’ll bet these aren’t as good as you get in Buffalo.”  My complete answer would’ve taken like 10 minutes so I just shrugged and didn’t say anything.  I didn’t want to be THAT GUY.

 

For the record on the wings I had one.  Huge bats that couldn’t possibly cook anywhere near as fast as the flats.  Had a bat.  Meat wouldn’t pull away from the bone.  Soggy skin and not just because it was takeout.  They were in the big, disposable chaffing trays and there was about 2” of sauce they were swimming in.  I got one off the top but it was still really soggy.  Asked which ones were the hottest.  No heat at all.

[Helpmenow]

Has some real good ones at yelling goat and Marvin’s 

[Gugny]

On 2/6/2020 at 7:58 PM, BarleyNY said:

I was in Pittsburgh a few weeks ago and a large amount of pizza and wings were ordered in.  Someone said “I’ll bet these aren’t as good as you get in Buffalo.”  My complete answer would’ve taken like 10 minutes so I just shrugged and didn’t say anything.  I didn’t want to be THAT GUY.

 

For the record on the wings I had one.  Huge bats that couldn’t possibly cook anywhere near as fast as the flats.  Had a bat.  Meat wouldn’t pull away from the bone.  Soggy skin and not just because it was takeout.  They were in the big, disposable chaffing trays and there was about 2” of sauce they were swimming in.  I got one off the top but it was still really soggy.  Asked which ones were the hottest.  No heat at all.

 

They should be put out of business.  Blasphemers.

[AlCowlingsTaxiService]

On 9/1/2018 at 11:20 PM, Buffalo716 said:

 

Why do you say that? It packs Coca Cola field with thousands a year not to mention from  all 50 states and 20+ countries 

 

it’s definitely not a bad thing... I can relax with my family 

I’ve never been that impressed with the event. Long line after long line in the blazing sun for a handful of overpriced wings .... and it’s rather difficult to eat wings while standing and holding them  ... too many nonsensical eating  contests on the stage ... I am probably in the minority here, but I’d rather just go to my favorite wing joint instead. 

[Buffalo716]

3 minutes ago, AlCowlingsTaxiService said:

I’ve never been that impressed with the event. Long line after long line in the blazing sun for a handful of overpriced wings .... and it’s rather difficult to eat wings while standing and holding them  ... too many nonsensical eating  contests on the stage ... I am probably in the minority here, but I’d rather just go to my favorite wing joint instead. 

I never said it was a great event. It's more about how it attracts people from all over the world

 

I would much rather go to my favorite place as well but for a few hours with family it isn't too bad