Flour won’t make crisper wings. It’ll make a crispy coating, but the end result is wings that don’t stay crisp when sauced. Or for very long as they sit. Plus flour plus sauce = sludge. Don’t coat wings unless you’re looking to make fried chicken, or your following a recipe for certain Asian styles of chicken. Like Kor… Read more

Are you honestly getting notes of lemon under the sauce? Agree with the method, but if you’re trying to eliminate steps and/or simplify it, just do salt and sugar/honey. I’ve never really caught the bay leaf flavor under such a strong sauce - I’d save adding extra tweaks to the sauce if that’s your goal. Maybe just… Read more

Hey, Danny... I’m a food lover that loves this site, and knows how to behave. Read more

Not for nothing but chicken is best fried in a cast iron skillet in under an inch of oil. Deep frying is more of a PITA in my view, and wasteful of oil.  Read more

I’ve been baking my chicken like this for years, and I can’t say enough about using a wire rack. I’m going to call it indispensable for this in particular. Dusting them with corn starch and baking powder can help make them even crispier.  Read more

Hard yes to all of this. I very, very rarely deep fry at home but had a wing craving the other night. Since I don’t live near any fancy pants wing temple and am generally of the opinion that ‘I can do a lot of that shit better myself’, homemade was in order. Found a recipe for Coffee Porter brined wings on Salon of… Read more

A couple days ago over at r/AskCulinary, someone brought up the Kenji Method and it made me want to try baking wings. Read more

They absolutely are not as good. Not even close. 11 minutes in a deep fryer on 375 degrees and you’re done. Perfectly crispy on the outside and hot and juicy on the inside. If you want even crispier wings, toss them in flour with your choice of seasonings first. And besides, wings are supposed to be a quick snack,… Read more

Duff’s, the place where you want to get wings from when you are in Buffalo is Duff’s.
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Also worth noting, the quality of the wings helps in this scenario. Frozen bargain bag wings will not hold up as well as others. Get some fresh ones, and now we’re talkin’. Read more

So I’m supposed to remove the skin before I mix the chicken into the dip. Now what do I do with it? Read more

NO BOURSIN—what the hell is that? No ranch—Marie’s Chunky Blue Cheese Dressing with Extra Blue Cheese crumbles. Read more

Oh Danny, Crockpot that shit - the crockpot did not kill Jack... Read more

No love for chicken nuggets warmed up and chopped? The breading adds a certain je ne sais quoi to the overall baked delight that is buffalo chicken dip. Read more

Yeah, OP’s on crack...I can go get a 20-pack of delicious hashbrowns with simple ingredients for a dollar. Read more

I support this stance 100%. Homemade hashbrowns leave potato stringies everywhere. Towel? Stuck. Salad Spinner? Still get everywhere. Dried in oven? Extra work. Read more

Question for the group - Any thoughts on doing your own homemade (from scratch) “frozen hash browns”? Grate, rinse, dry, then spread out on a baking sheet (with a layer of parchment paper) in the freezer until it’s dried/frozen. Then portion in to daily batches, and you’re good to go. Read more

Hunt’s ketchup is disgusting and their canned tomato sauce is a crime against humanity. Read more

I cook my own hashbrowns 4 times a week. I use a vegetable large grater, grate potato skin and all, then put grated potato in water to rinse it, then use a fine bit of cloth like a shirt to strain it, next I brown it in a pan with unsalted new Zealand butter. Better than any restaurant I’ve been to. Takes about 15… Read more

Potatoes are to my breakfast what eggs are to most people, so I don’t disagree with this, and hey! I save the cost of wasting a zillion paper towels drying out potatoes for two people. Read more