Wings pack plenty of crunch
AARON HUTCHERSON The Washington Post
Buffalo wings were reportedly first served in 1964 at the Anchor Bar in Buffalo. Traditionally, they're deep fried without any coating, but tossing them with potato starch or cornstarch gets the skin crispy and a double-fry makes them even more so. Once tossed in hot sauce and butter, they're best eaten immediately while they're still crunchy.
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2021-09-22T07:00:00.0000000Z
2021-09-22T07:00:00.0000000Z
https://nationalpost.pressreader.com/article/282153589422853
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