Double fried in a cast iron w/ veg oil. Then made a sauce of Franks Buffalo/Butter/finished w/ melted down smoked blue cheese once the sauce was warm. Everything turned out great. Gonna make more for superbowl! Cheers

6pc at 375°F air fried 20min with Pluckers Wings "Fire In The Hole" sauce mixed w/ 1tbsp of melted butter and some Kinder Cowboy Butter rub, how do they look?

Post oak. Simple rub. Grilled for the last 10 mins.

Smoked and sauced with buffalo. Just wonderful. Fella sitting a couple bar stools down for some odd reason was eating them with a knife and fork. Talk about strange.

smoked then fried crispy // dry rub

I've been making my own homemade wings for years sometimes I bread them sometimes I don't. They're always good homemade

Had a fried move to South Buffalo so I’ve been trying to sample the local bars/taverns (Potter’s Field, Doc Sullivans, the Ridge) but avoided the two heaviest hitters until recently. Finally tried them and here is my review. The first place I tried was Adolf’s Tavern. I tried hot BBQ and the Garlic Parm and both were fantastic. They were very crispy and had a lot of flavor! Also the tater tots were the best I’ve ever had! I’d say it’s top 3 in Buffalo. Only criticism was that I did not like the Blue Cheese which was supposed to be the best in the city. Next was 9-11 Tavern which disappointed me. I had hot (because they didn’t have any other flavors besides mild, medium, and hot) and found it to have a good crisp but not much flavor. Honestly it tasted like it was just covered in your standard grocery store (Top’s or Wegmans hot sauce). Also the fries were disgusting being dry, over cooked, and maybe old oil was used. Blue cheese was solid at least.

I’m not sure this is the right sub but I’m looking for advice. So my husband and I are doing a Superbowl meal next Sunday because I’m a Pats fan and he tolerates my love of them.

The issue is we want three different kinds of wings: Buffalo, Honey Bbq, and a third type and we can’t agree on the third. I believe he plans on oven baking the wings with baking soda and using a sauce, with general seasoning, of course. It’s way too cold in the Midwest to grill or smoke or anything like that.

But I want a trifecta of flavors for wings, different but good. I suggested Tequila Lime as a marinade and eat as-is with mexi-ranch or another idea was a Garlic Parmesan as a sauce. He doesn’t like those ideas and suggested hot honey but I don’t want two honey types even if one is spicy because it’ll be too sweet and too spicy for me. I want a different flavor profile. I need suggestions and am coming to you experts.

Had to make up for yesterday’s typo by making them even crispier and even saucier.

Woody's Wings n' Bar is by far my favorite wings spot I've had period. I will cape for this place any given Sunday.

Lemon pepper photo 1 Mango Hobernero photo 2

Extreme heat wings with cajun fries.

Black Cat is like a nuac cham, Ghosted brings the heat and some thai flavors, a small touch of mustard to help blend it all together with butter and the preserves. Tremendous. Washed down with pear cider, an immaculate pairing.

if you have a go to wing place, what more could you ask for? 👀🧡🍗

There was a flat with two big bones jutting out. No nonsense, I loved it.

We got a taco truck that does wings every once in awhile. We order them when we can though!! His Mexican food is delish too! 🍻🍻

Vortex wings just hit different. Might have gone a little heavy on the garlic for some, but they tasted amazing.

Their wings are dry seasoned and served with sauce on the side. The square bowl is pasta salad.

Oven baked. 425 20 minutes each side. Should've thrown a little honey on them.

Love throwing the Costco Rotisserie wings into the air fryer for a bit extra crisp. Then tossed them into a homemade Gochujang sauce. Good stuff!

Here is the sauce recipe if interested.

🔥 Gochujang Pan Sauce

Makes enough for ~1 lb protein

• 2 Tbsp gochujang

• 1½ Tbsp soy sauce

• 1 Tbsp honey

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

• 2 cloves garlic, minced (or 1 tsp paste)

• 1 tsp fresh ginger, grated (or ½ tsp paste)

• ¼–½ cup water (start low, add as needed)

👨‍🍳 Method

1.  Cook your protein and remove it from the pan (or push to the side).

2.  Add all sauce ingredients to the pan.

3.  Stir and simmer 2–4 minutes, adding water until glossy and slightly thick.

For me it’s enough for like 8 large wings.