“Hot Wings” come in many variants.
They can be breaded, coated with a crispy exterior or “naked,” cooked with no additional coating
They can be fried, baked, grilled, smoked, broiled or cooked in any imaginable way to make the meat edible.
They can be whole (three segments), tips removed (two segments) or separated into “drums” and “flats,” or “drumettes” and “flappers.”
They can be sauced, dry-rubbed, plain, or any combination. There must be thousands of flavor profiles, ranging from classic plain fried-chicken to super-spicy XXX from India-harvested Bhut Jolokia peppers (the Guinness World Record-holding hottest spice) https://www.jakemelnicks.com/.
The BEST wings are completely subjective – there are so many variations, there is no one “best” wing.
My Preference:
I like breaded wings. I like “flats,” meaning the two-bone mid-section:
I like “medium” hot sauce, meaning I’m not into the thrill of giving my nerves sensory overload. I like flavorful sauce, and I like to taste the chicken too. My favorite straight from the bottle sauces are Cholula and Nando’s Peri-Peri.
Both of these sauces are flavorful and are perfect additions straight from the bottle, on pretty much everything…except donuts.
I do have my own secret recipe/procedure for my best version of home-made Hot Wings, but this blog is about finding the best wings that I don’t have to make myself. Maybe I’ll eventually post my secrets, but until then, join me on my quest…for the consistently most-flavored breaded flats I can find…locally, regionally, nationally and eventually globally (hopefully).
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