#WingWeek: Appearances Are Everything

Baked vs. fried, bone-in vs. out.

January 30, 2017 ● 2 min read

On Sunday, there is something happening called the “Super Bowl,” but as far as we’re concerned, that means it’s #WingWeek. Tune in every day for a different tidbit of wing wisdom from none other than Wing Wing’s Christian Ciscle and his number one fan and wing analyst Greg Miller. 

Hopefully, by now you've staked out your wing headquarters of choice for Sunday, but if you're staying in, today's subject — the cooking of said wings — may be of interest. 

First of all, if any of you out there actually own one of those little countertop fryers, well-played. We admire your commitment. If, like the rest of us, you have a temperamental oven that hates you and everything you attempt, there are ways to master the bake without totally screwing up your life. Go stock up on Frank's RedHot and your dip of choice, and follow Greg Miller's lead.


We do a combination. A lot of people do this — it's like French fries. We bake our wings 75% of the way, then fry them to order. That way, they're crispy on the outside and still juicy inside. 
We par-bake them, and then fry them, toss them with salt and pepper, and then toss them in the sauce. You’ve gotta get the seasoning under the sauce. 

I've heard of people baking them at home, just straight raw to baked, and I think that could be good. It’s not possible in a restaurant because of how long they take, but the caramelization on the Buffalo would be super good that way. 


I've put it in my head that baked won't kill me as quickly. I eat wings at least once a week, and when I was taking down wings every other day, that's a lot of fried food. But that's how chicken wings should be prepared. Anyway, I realized that I'm not immune to heart disease, so I started baking wings at home to keep the urges at bay. They're great, but they're no Wing Wings.

And, before we go, a note about the ever-popular bone debate for good measure: 


There are plenty of people who just walk out the door because we don't sell boneless wings. It's like nuggets. It's something else! There's a lot of younger people who want boneless wings, who are freaked out by the whole eating food off a bone thing. I think it's squeamishness? It's the same people who won't order a medium rare burger. It's like that same sort of mind. I guarantee someone who's getting "boneless wings" is not getting a medium rare burger and not eating oysters and they're not eating sushi. It's just lack of exposure.


Now, I led the Team Bone movement on the Internet a few years ago when the bone vs. boneless debate raged — at least in the video game community. My argument was simple: the question was "Which is the better wing?" — and only one of them is a wing. When we remove that question, I have no quarrel. I like both. Granted, one's a tender, but whatever.

I'd say once every 20 wing trips I'm, like, "Y'know what, a boneless wing sounds good." We need to come together as a wing community. As long as we're keeping shops in business, it's all good.

Come to the defense of boneless "wings" or share your at-home technique with #WingWeek, over at @chefsfeed.

As told to Cassandra Landry