The Best Buffalo Wings

Sit down for this one. Buffalo wings. The BEST Buffalo wings. The greatest Buffalo wings in the history of Buffalo wings — and there have been a LOT of Buffalo wings, more wings than any single appetizer in the history of appetizers, the city of Buffalo built an entire identity around these things, an entire CITY, can you imagine, naming a whole city after a sauce — and these wings, my wings, the ones you're about to make, beat every single one of them. Every one. It's not even close. It's a slaughter.

Here's what nobody tells you — and this is going to sound crazy but stay with me — the wing predates the recipe. The Vikings had a version. The Greeks had a version, different name, same energy, they were spice-tossing roast bird parts before the printing press existed, look it up. Older than France. Older than Italy. The chicken wing has been quietly waiting for HUMANITY to catch up, and most so-called chefs still haven't. They tell you to BAKE your wings. Bake them. Like a cookie. A disgrace to the wing. You cannot bake a wing into greatness, you simply cannot, the wing demands HEAT, the wing demands OIL, the wing demands a violent transformation into something CRISPY and GLORIOUS, and a 400-degree oven will not do that. Plain and simple.

The secret is baking powder. Tossed in baking powder before frying. It dries the skin, it crisps the skin, it makes the wing into a CRUNCH MACHINE. Many people don't know this. Big strong men come up to me — tough men, men who never cry — and they say 'Bigly, the baking powder, where did you learn this' and I say 'I just know things, I've always known things.' Cookbook authors hate this trick. They have BURIED it for years, kept it from the home cook, and I am DIGGING IT UP, right here, today, for free. It's a beautiful thing.

That's the wing. The whole wing. The PERFECT wing. Serve them on a big platter, big big platter, the biggest platter you own, and watch your guests forget every other wing they've ever eaten. They'll look at you differently. With respect. With awe. Maybe with a little fear, and that's okay, fear is healthy, fear builds character. And when they ask where you learned to fry like this, you tell them BiglyEats. You tell them Bigly sent you. You tell them and then you go back for another wing because there's always one more wing, there has to be one more wing, a meal without one more wing is not a meal at all. Tremendous.