Wings the Right Way

I'd like to say a GREAT wing could come down to an individual's preference.  But the truth is that are good ways and bad ways to prepare great hot wings.  And yes, there is even a RIGHT WAY, or at least an AUTHENTIC WAY to prepare great wings.

The AUTHENTIC WAY:  deep fried until crispy, spun or shaken in sauce after frying.  And served with celery and bleu cheese.   Never breaded or preseasoned,

Maybe you like baked wings.  Maybe you like grilled wings.  But it's true, any wing or drum's true destiny is the deep fryer!

I'm afraid some restaurants try to get too fancy.  There's no need to reinvent the wing.  Don't worry, We'll admit on here anytime something is good...even if it is prepared in a funny way.  But I'll still have to give it some low marks for in-authenticity.

So there's a look at the criteria we use for our wing reviews.  If a wing is grilled...it's going to get low marks.  If the skin is soft and slimy...it's going to get low marks.  If the wing is breaded...it's going to get low marks.  If the wing is served "naked" and you are required to dip it in sauce on the side...it's going to get low marks.

And don't even start up with "good boneless wings" talk.  Using the word "wings" to describe glorified nuggets or tenders is a disgrace.  Call 'em what they are...nuggets!  GREAT WINGS are always traditional, bone-in. 

Now ya know.