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Chicken wings boast maximum amounts of subcutaneous fat, hence succulence. Separate them into drumettes and bows, fry them, and add a butter-enriched hot-sauce exclamation point. Balance that with blue cheese dressing and a few crunchy crudites, and you have a winning harmony of flavors that has become the quintessential bar snack. Why are they sometimes listed on the menu as BBQ wings? In those cases, one of two things is possible: Either the wings were slow-cooked in the pit (but for much less time than beef or pork butt) and/or they are glazed with BBQ sauce rather than simple hot sauce.