We have a Nacho thread, so why not a wings thread. Where's the best place to get wings? My favorite place is Em'R-Wings in Angier but the drive is a little long sometimes. I have tried BWW and they are pretty good, Flipside's could use improvement, McK's is just too smokey, and CDH's are just ok. It's time to do the beer/wings again. Before X-Mas?
BWW, order them extra crispy, with the sauce on the side. This way, wings are nice and crispy, not slimey, you can control the amount of sauce, and can get more than one 'flavor' on the side if you can't decide! THE BEST!!!
You can also get them "extra wet." (Don't say it while doing something sexually suggestive and looking your waitress up and down." /I go back and forth between BW3s and Zaxby's. At home I fry them for 11 minutes (I get the wings frozen from Food Lion) immediately put them on a paper towel and then toss them in the sauce. Excellent. Ken know's I like his wing sauce but I also think Carolina Treet is pretty good plus its cheap. Plus its made in Wilmington.
Also an EM-R-Wings at Sneads Ferry in the CVS shopping center if you're down Topsail way. Tell Eddie I sent you!!! 8)
As stated on another thread, I tried Buffalo Wild Wings today. Wings were good. But be careful of your selection of sauce choice. They have about 11 different sauces. If it says hot, believe them! By the way there was a rumor being discussed on the 4042 discussion board several weeks ago that Hooters was coming to White Oak in Garner. Was this confirmed or just a unconfirmed rumor?
Hooters...(to paraphrase the annoying M*rk J*caobsen jingles) For all the right reasons....LOL and the buffalo shrimp too...
Hooters has "breast,legs and thighs"! You have that right. That's why all us guys go to Hooters for wings. LOL
Mine. ...or Hooters. Buffalo Wings like Hooter's Prep. Time: 1:45 Serves: 4 1 cup all-purpose flour 1 tsp. salt 1/2 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. cayenne pepper 1/4 tsp. black pepper 20 chicken wing segments 1/2 cup butter OR margarine 1/2 cup hot sauce (see Notes, below) -In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers. -Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. -In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top. -Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice. -Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. -Repeat with remaining chicken. Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio: Mild: Use 3/4 cup butter and 1/4 cup hot sauce. Hot: Use 1/4 cup butter and 3/4 cup hot sauce. Notes: I use Frank's® Buffalo Wing sauce in the recipe, as I enjoy the flavor of Buffalo sauce, but not the heat. If you like spice, you can use regular Frank's® Hot Sauce. I'm sure another hot sauce like Tabasco® would work fine, but Frank's® has a great flavor, not just heat. Use ranch dressing or blue cheese dressing as a dip for these fabulous wings! Recipe and comments aren't mine. Just snagged and saved.
