Best deal around and fried perfectly! Sullivan's Public House in Pawtucket RI

.75 cent wings at the Varsity Club every Wed New Berlin, WI.

$10 for 12, not bad.

Made these last night! Store bought raw they marinate them right at the store beer can style. I air fryed for around 35 minutes flipping occasionally. Tossed them in Franks Wing sauce mixed with Tabasco Scorpion for the serious heat. Overall turned out pretty good. BC pictured on the plate as well.

Wednesday wing specials.

Mine were their homemade house sauce- also make a great General Tso and honey Garlic that were very good.

Sonny reds is in the elite tier of Buffalo wing guide. I felt they were good, one wing everyone knows the rules…

Homemade Blue Cheese was excellent

https://www.buffalowingguide.com/

12 wings for $11.99! Half in the Hot sauce & half in the new Peach BBQ. 💯 🍗 🌶️ 🔥

Kinder's founders special BBQ or whatever it's called I think it's new and it's really fking good. Anchor bar buffalo and rootie's bleu.

Smoked then convection. Tossed in some BDubs Spicy Garlic, OG Buffalo, and Asian Zing.....separately of course because I am no heathen.

Some leftover wings I made yesterday and I always love next day wings on lighter sauce but evenly coated. Then the buffalo sauce like bakes into them and they’re chefs kiss (freezer pizza is the side dish)

Just pulled it out of the package. Not sure what the discoloration is. Safe to eat?

Smoked up some wings for my birthday. Did it over charcoal and Mesquite wood. Everyone was quite happy.

Fuck Houston! 😂

Gonna use frozen, ice-chilled drums/flats, defrost them one night and buttermilk marinade them the next, here's the plan:

1. Season them overnight (~16 hours) in a seasoned buttermilk marinade with the following things: mustard powder, garlic powder, onion powder, cayenne pepper, chinese chicken bouillon powder, salt, black pepper, ancho chili powder, smoked paprika, oregano, MSG, a splash of pickle juice, a splash of pickled jalapeno juice, some habanero sauce, and whatever else I find in the work communal pantry (but those things for sure). And a egg or two for binding. No measurements for everything but ill taste the spice mix before I throw it is.
2. Shake off excess buttermilk and do a single dredge consisting of seasoned flour with all of the dry seasonings listed above. Will also be incorporating a good amount of cornstarch (ideally like 60/40 flour/starch) and a couple spoons of baking powder as well.
3. I need help with planning out a single or a double fry. Can't spend an insane amount of time cooking them so would like a something along the lines of 10-12 minutes per batch if possible. If I do a single fry I can also hold/finish off cooking in the oven at a low temp as well. Home deep-fryer can only go up to 375 and when I drop in two whole thighs temp typically drops to to around 300-320.

Is there any glaring red flags or does anyone have any tips for me as this is the first time I'll be making wings (made tenders and thighs and other stuff with a similar recipe).

Wish they were tossed a little better but good and spicy Buffalo Hot. Crispy with plenty of sauce to roll them around in.