The Observation Deck

Like Ken, I have spent a good deal of time in the Buffalo area...ate a good many wings. BUT..discussing the "best" wings is like discussing the best pizza......and we know where that got us.

Like any culinary treat, changes will occur. First people try to duplicate the original. Next they try to improve the original. Then they try to create their own original. So we have gone from mild, medium and hot (original variations based on the amount of pepper sauce) to 43 varieties (I'm waiting for maple nut wings!..maybe chocolate marshmallow?).

Lizard falls into the latter category. I've had some good wings there also some that were inedible and I can understand why they have chosen not to compete.

Around the Corner is closest to the original and most consistent IMHO.

Jeff

what would you consider to be the clear cut indicators of great wings? Size and quality of the wing and the amount of grease or oil trapped in the meat come to mind.

I agree. It's also gotta taste like chicken, not fried toast

I took my girlfriend to Around the Corner yesterday. She, like myself, loves wings. She had never been there before, so it was a new experience for her.

Her exact words were, "These are the best wings I've ever had!"

thanks for you response David. Around the Corner's participation is pending and I'm quickly running out of time to accept more contestants. If you would like to encourage them to jump on board, I would be more than happy to have them involved.

what would you consider to be the clear cut indicators of great wings? Size and quality of the wing and the amount of grease or oil trapped in the meat come to mind.

There should be little, if any grease or oil. If properly deepfried, meat picks up very little oil...as opposed to the batter on other deep fried foods.
Since real wings use a sauce made of butter and tabasco (along with other secret ingredients) any grease encounter is most likely from excess sauce.

Larger wings aren't necessarily better...(brings to mind attempts at using turkey wings without much success). I tend to think that fryers are good tender meat and a decent sized wing. I look for crispy skin and juicy tender meat......served right out of the fryer so they are hot (both temp. and sauce) and not left to get cold on some warming tray.

Jeff

Shawn Juris wrote:thanks for you response David. Around the Corner's participation is pending and I'm quickly running out of time to accept more contestants. If you would like to encourage them to jump on board, I would be more than happy to have them involved.

I'd like to see ATC involved! I know myself, my girlfriend, and her dad will be at the wing cook-off...we all love wings!

I'm reading lot's of different criteria for judgement here.

Seems to me a situation ripe for an INDEPENDENT and IMPARTIAL judge.

IMHO

Stan

I don't suppose you have any such "independent and impartial" judge in mind, do you?

Jeff

While it may be darn near impossible to have a winner with full agreement, we have tried to come up with a solution. This may be as good a sounding board as I can hope for so here's the thought. We will be giving an award for best buffalo style (hot, medium or mild) and flavored sauce. These awards will be based on judges choice and people choice. Judges will be a panel of guests consisting of sponsors and local notables. The people's choice will be calculated by ballot. The overall winner of Best Wings in Lakewood will be determined by either concensus in the events of a clear cut standout of these 4 winners or by a final blind test. As is always the case in situations like this, it's hard to please everyone but we do aim to be as fair as we can.

You can trust Chef Geoff's description of the standard for an authentic Buffalo style chicken wing:

"I look for crispy skin and juicy tender meat......served right out of the fryer so they are hot (both temp. and sauce) and not left to get cold on some warming tray."

Very well said.

I've tried wings at Angelo's and Mama Mia's recently. Both fall short this description.

What places come closest to hitting this mark?

Kenneth Warren

I must admit that I do not care for Buffalo style wings, but I do enjoy wings of other flavors.

Ken - you'll often find that if you go to a bar with great wings (not necessarily on a weekend) that the wings come out of the fryer, are sauced and placed in front of you within a minute. Other places just don't get food out as fast as the bars.

It also depends on the size of the bar and how full of people, but as fans of "wing nights" we'll hit any number of bars and find that we cannot begin eating immediatly because the wings are too fresh from the fryer.

But that's why they have cold beverages in mass quantities.

And on weeknights, many of the bars are relatively quiet (but for good conversation), relatively smoke-free, and quite enjoyable.

Jeff Endress wrote:Stan

I don't suppose you have any such "independent and impartial" judge in mind, do you?

Jeff

Jeff-

I thought Stan must be referring to you, since you are the Food Guru of the Observer.

Jeff Endress wrote:Since real wings use a sauce made of butter and tabasco (along with other secret ingredients) any grease encounter is most likely from excess sauce.
Jeff

Jeff


I believe REAL Buffalo Wings use "Frank's Hot Sauce" (Durkee Foods) as the base.




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Jim

I was speaking generically.....you are correct sir...

Jeff