I've really had every kind of wing....the penny wing; more commonly, the 10 cent wing; buckets of wings that come with pitchers of beers and are served in a basement with paper tablecloths and loud rock music; fancy wings in upscale restaurants that you have to eat with forks (well, I guess you don't HAVE to); wings in Europe (OMG); wings from THE original Anchor Bar in Buffalo; and speaking of Buffalo, wings from the long-departed Jaime Jhota's, La Nova's, Wings 'n Things, the place around the corner.... I've had mild wings (yuck), medium wings, hot wings, suicide wings, barbeque wings, garlic wings, ginger wings.....ginger/garlic wings. I've brought wings through customs, wings through airport security, wings on busses, wings in the back seat, wings in a cooler....Wings were the downfall of my vegetarianism.
But tonite, I had the best wings a girl could ask for. D hooked up some wings for us with his own special Buffalo Wing Sauce, and we tossed it up with some free-range chicken wings, and it was GOOOOOD.
So now you want the recipe? Sorry. That's a family secret.
But I can tell you that one of the secrets to the preparation is roasting seasoned wings until the skin is crispy, THEN toss them with the sauce, and then return them to the oven for a bit. Of course, serve them with some celery and blue cheese.
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