By Scott Raab
What do we talk about when we talk about chicken wings? The now-classic buffalo wing, a paragon of bar-food excellence and the subject of passionate devotion for purists who, hailing from upstate New York themselves, have little else to inspire pride of heritage and place? One of the countless kinds of chicken wings and chicken-wing-like things purveyed by the fast-food outfits that get much of the credit for producing a nation of folks too fat to see their own toes and who have rarely tasted well-prepared food? The traditional chop-suey-joint chicken wing, a take-out staple dating to an era when Chinese food meant a bland, candified version of Cantonese and nothing else? Or how about them trendy Korean places quietly popping up all over the country, with their newfangled twice-fried wings and drumsticks?
Me, I'm talking about all of the above, because all of the above is what I eat, in the span of an hour and a half and in no particular order. One valiantRead More »from The Best Buffalo Hot Wings in America