Indabuff

Holy ***** that's a lot. Might wanna get a second opinion. That dentist might be trying to recuperate from pandemic losses. Ya know when you go to get an oil change and they tell you your cabin filter needs to be replaced.

Flats and it's non-negotiable for me.

I'm at Wegmans now and just passed that sauce.

Yeah I thought there used to be one on Dick Road too close to St. Barnabas. Near Macaroon's.

Gotcha, I haven't seen any Long John Silvers in this area (not that I've been actively looking), maybe back in the day.

There are Long John Silvers in WNY?!

It's a genetic subconscious reflex. If that would have occurred in WNY and you would have thrown down with the restaurant staff I'm fairly certain the case would have been thrown out in a court of law.

I eat a lot of wings and my wife can testify to that. If we order wings in a restaurant and I'm dipping them in Bleu cheese she knows that the wings suck.

I agree with you. Just pointing out that no matter how they're prepared people like to slap the "Buffalo wing" description on it. It's become generalized. I was also mentioning how wings with a batter are pretty damn good if done correctly.

My favorite at Wing Fest was that joint Greene's. So f'n good.

I didn't realize they're already that established there. Biological control is last resort most of the time, especially if there's a niche to be filled. I'm sorry you're dealing with this.

I concur.

That's the type of uniqueness I'm into. I'm not into these habanero raspberry butterscotch varieties. I like the slight spin on the Buffalo wings. Some of these tasty places use ketchup or sweet wine. Subtle incorporation of ingredients that give the wings an exclusive taste.

Unfortunately they're not as picky with a host as some other invasive species are. Mind if I ask where about do you live? Possibly PA? Is USDA aware of how bad the situation is in your neck of the woods?

I've always liked Nine-Eleven for their consistency. Didn't realize the same guy has allegedly made them for the last 30 years. Crispy outside, tender inside. Unique sauce, think they may use a grated cheese in it. Maybe that's what might cause some people to get upset stomachs. The key to that place is get there early. Like when they open early.

Maxwell's on Walden near the Cheektowaga/Buffalo line. Roaster wings for 10 cents. I'm sure everyone has their "10 cent" stories though.

If I'm not mistaken word on the street was a former Miami Dolphin owned the joint. Not sure how they pulled off the light batter (maybe refrigerated overnight?) but the wings (probably roaster) were fantastic. I'm also almost positive they used peanut oil. The smell is rather distinct. I know the ownership of Vinny's purchased Rafferty's a while ago. Not sure what the current situation is but it went downhill. Also by using a batter, the oil's life shortens significantly.

Also I stumbled on this recently: https://buffalonews.com/news/john-young-stakes-his-claim-to-the-chicken-wing/article_9176e467-670b-5043-ac70-494ee56915af.html Anyone try this legendary Mambo Sauce?

I think the whole "Buffalo wing" concept has been beaten to death. You could probably find "Buffalo wings" in Burkina Faso. The wings in a batter are actually pretty good. The sports bar Vinny's on the Cheektowaga/W Seneca border used to do that. Also Hooter's does it as well. You can purchase the flour mix they use. Whenever I prepare wings that way I go with a very thin coating. Going too heavy on the batter runs the risk of having those hair-like filaments left after cooking. I lose my appetite when I see those goddam things right before taking a bite.

I have a decent fryer at home. I go with 375°F and use peanut oil. For me the higher temp helps with getting a crispy exterior and moist interior. I only buy fresh wings (available at nearly any grocery store) that I split myself. I have an entire fridge door shelf devoted to hot sauces (and then some scattered around). One of my go to favorites is using Frank's as a base (as Inkman wisely stated Franks's as a base is a good start) along with honey and celery seed. Kind of a unique taste that's mild enough for the fam and easy to throw together. I'll sometimes swap out the celery seed with Grill Mates Montreal Chicken seasoning.

Care to elaborate?

1) Nine-Eleven 2) Bar Bill 3) Mammoser's

Public fishing rights.

Lots of nice streams down there with PFR. Hardly any fishing pressure either. When I need to recharge the soul batteries it's an ideal way to do it.