National Post ePaper

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

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