WING REVIEW GUIDE v3.0

MINI WING RESTAURANT REVIEWS v3.0

Order alphabeticall in each city/area:

TORONTO - OTTAWA - ONTARIO GENERAL - USA

(*To Be Updated to New Stystem Old Score Sysetm [OSS] V1.0, V2.0)
(More locations added as reviewed)
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TORONTO, ON (includes GTA)	OTTAWA, ON
TORONTO REVIEW GUIDE	OTTAWA REVIEW GUIDE
-specific guide to places in Ontario's Capital -over 20 reviews!	-Canada's capital and its wings

ONTARIO, CANADA (GENERAL)	UNITED STATES OF AMERICA
ONTARIO REVIEW GUIDE	USA REVIEW GUIDE
AYLMER BELLVILLE BRANTFORD CORNWALL GUELPH ILDERTON KINGSTON LONDON MILTON NEDSTADT NIAGARA FALLS PETERBOROUGH TILLSONBURG WINDSOR	New York State Ohio State Pennsylvania State

Scientists Regrow Chicken Wing

Fears of a Chicken Wing shortage should forever be put at rest.

I love science.

SCIENTISTS REGROW CHICKEN WING
Fri, 2006-11-17 16:36


Chop off a salamander's leg and a brand new one will sprout in no time. But most animals have lost the ability to replace missing limbs. Now, a research team at the Salk Institute for Biological Studies has been able to regenerate a wing in a chick embryo -- a species not known to be able to regrow limbs -- suggesting that the potential for such regeneration exists innately in all vertebrates, including humans.


Their study, published in the advance online edition of Genes and Development on Nov. 17, demonstrates that vertebrate regeneration is under the control of the powerful Wnt signaling system: Activating it overcomes the mysterious barrier to regeneration in animals like chicks that can't normally replace missing limbs while inactivating it in animals known to be able to regenerate their limbs (frogs, zebrafish, and salamanders) shuts down their ability to replace missing legs and tails.


"In this simple experiment, we removed part of the chick embryo's wing, activated Wnt signaling, and got the whole limb back - a beautiful and perfect wing," said the lead author, Juan Carlos Izpis a Belmonte, Ph.D., a professor in the Gene Expression Laboratory. "By changing the expression of a few genes, you can change the ability of a vertebrate to regenerate their limbs, rebuilding blood vessels, bone, muscles, and skin - everything that is needed."


This new discovery "opens up an entirely new area of research," Belmonte says. "Even though certain animals have lost their ability to regenerate limbs during evolution, conserved genetic machinery may still be present, and can be put to work again," he said. Previously, scientists believed that once stem cells turned into muscles, bone or any other type of cells, that was their fate for life and if those cells were injured, they didn't regenerate, but grew scar tissue.


Manipulating Wnt signaling in humans is, of course, not possible at this point, Belmonte says, but hopes that these findings may eventually offer insights into current research examining the ability of stem cells to build new human body tissues and parts. For example, he said Wnt signaling may push mature cells go back in time and "dedifferentiate" into stem-like cells, in order to be able to then differentiate once more, producing all of the different tissues needed to build a limb.


"This is the reverse of how we currently are thinking of using stem cells therapeutically, so understanding this process could be very illuminating," he says. "It could be that we could use the Wnt signaling pathway to dedifferentiate cells inside a body at the site of a limb injury, and have them carry out the job of building a new structure."


Members of the Wnt gene family (for "wingless," originally discovered in fruit flies) are known to play a role in cell proliferative processes, like fetal growth and cancer development, and Belmonte's lab has characterized the crucial role of Wnt signaling in limb growth. In 1995, the Salk researchers were first to demonstrate that they could induce the growth of extra limbs in embryonic chicks, and in 2001, they found that the Wnt signaling system played a critical role in triggering both normal and abnormal limb growth.


The current study was designed to see if Wnt signaling also was involved in the regeneration of limbs and included three groups of vertebrates: zebrafish and salamanders, which can regenerate limbs throughout their lives; frogs, which can only regenerate new limbs during a limited period during their fetal development; and chicks, which cannot regenerate limbs.
To manipulate animals' regeneration ability, the Salk researchers used inhibitory and excitatory factors for Wnt signaling, which they delivered directly to the remaining bulge after they cut a limb from the experimental embryos.


In adult zebrafish and salamanders, they found that blocking Wnt signaling with the inhibitory factors, prevented normal regeneration. And, conversely, when they treated mutant adult zebrafish that cannot regenerate with the excitatory agent, the ability to regenerate their fins was rescued, Belmonte says.


Using an inhibitory agent on frogs before the regeneration-enabled developmental window closed resulted in loss of that ability, but treating them with the excitatory agent after they had lost their regenerative capacity induced new limb growth.


They then performed the key experiment, successfully testing the ability of an excitatory factor to produce limb regeneration in chick embryos. "The signal restarted the process, and genes that were involved in the initial development of the limb were turned back on," Belmonte says. "It is simply amazing."


The procedure was tricky, however. Belmonte noted that if Wnt signaling is activated for too long of a period in these animals, cancer results. "This has to be done in a controlled way, with just a few cells for a specific amount of time," he says. "The fact is that this pathway is involved in cell proliferation, whether it is to generate or regenerate limbs, control stem cells, or produce cancer."


From Salk Institute





http://www.scienceblog.com/cms/scientist-regrow-chicken-wing-12031.html

BETTY'S

Guess who was back? You guessed it, Dude.

Down from Ottawa, sporting glasses and a beard and on a bit of a vacation, he and I went to the movies, played NHL 94 and of course, went for food. By Thursday night we were in the mood for some pub food, something not close to home.

We were headed for the Queen's Quay to check out one of the many pubs, when I got my streetcar/bus connections mixed up. Getting off at the wrong stop, I noticed another pub, Betty's, which I had seen positively reviewed HERE, and Dude and I decided to stop in.

We went to the door and looked inside: it was packed. We hesitated to go in, but some woman at the second entrance yelled that it was good and we should check it out. That little encouragement got us in the door and on a hunt for seats. We found a high table in a second room.

The crowd was a mix from business suits, students and slightly older than us casuals. It was loud but not deafening, and everyone was pretty friendly. The decor of the place was coffee house meets bar. Betty's was something different and turned out to be exactly what we were looking for. We looked over the short but tasty looking menu, with Dude going for the chicken pot pie and I, well, you know.

The NEW SCORE

STYLE: they were deep fried, grilled, then Buffalo wing sauce added
SAUCES: mild/medium/hot/suicide/honey garlic/jerk
SIZE: jumbo 2/2
HEAT: hot was pretty mild, suicide a bit stronger 5/10
CRISPINESS: nice and crispy 3 /3
WETNAP FACTOR: wet, but far from floating 3 /5
PRICE: $9.95 for 10
SIDES: veggies & dips & fries 7 /7
WETNAP/NAPKINS: lots of both 8/8
WING NIGHT: none :(
OTHER: wing bowl included
TOTAL: 28/35

I was VERY happy with Betty's wings. Just about everything about them was done well. First, they were large and in charge. The skin was perfectly crispy, with a nice crunch when bitten and a juicy meaty inside that says these wings were cooked just right. The fact that they grill these wings after is very interesting, although I don't know how this act added to the wings, but the grill marks looked good.



The wings were ordered hot with a side of suicide. The hot sauce was pretty mild, but the Buffalo sauce aroma and flavour was bang on. Suicide was hotter (it should be called hot) and not as bad tasting as other places, but when I used it I felt like I was ruining the original sauce on them already.

What was also great about these wings were what they came with. Excellent cuts of celery and carrot that had a mayo-sour cream dip. The dip was ok, but I would prefer ranch or blue cheese - but kudos for trying something different. This plate also came with shoestring fries - a great addition - but the fries were a bit blah (thankfully I had suicide to dip in!)

Dude went with his traditional 'old man food' ordering the chicken pot pie. He said he enjoyed the pie, what little pie there was. To compensate for the small pie, his plate was overflowing with fries.

FINAL SCORE: great wings in almost all respects - pricier than I like, but with these jumbo flappers and all the sides, its worth it. If only they had a wing night. Or were closer to where I live. 28/35.

As for Dude, hope we will get to go out again before you head to Asia. Good luck getting chicken pot pie there!

Betty's
240 King Street East, Toronto
bettysto.com

UNWRAPPED: ATOMIC

While updating the old blog tonight, I happened to be watching the food network where a show I occasionally watch, Unwrapped came on. Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Host Marc Summers, who might be best remembered when he hosted Double Dare.

Tonight's episode was entitled "ATOMIC" and was all about spicy food. Now wings didn't make it on the explanation list, a lot of great material was covered.

Check out the American site for information on the episode and the Canadian Food Network to see when the episode will be back on again.

BRAMANDA Visit - Wings, Skins and Gator Tails

This past weekend I was visited by Amanda, who was down for the HRPAO Conference here in Toronto (apparently the second largest HR conference in the world!).

The first night she was down we went to Mr Green Jeans at the Eaton Centre. No wings were involved (I had terrible wings there many times before and stopped) and we both concurred to NEVER go to Green Jeans again. I have said this before when the waiter spilled sauce all over me the last time I was there, and we watched another waiter spill wine, beer and some cocktails on some guy this time.

Thursday we hit a food court, but by Friday night, Brad was down and I wanted to do a little cooking for my friends.

Step one was a lot of prep work. I had 5 things on the menu this night: breaded and unbreaded Buffalo wings, potato skins, pizza sticks, dill-mashed potatoes and Gator Tails.

For the Pizza Sticks, I used fresh pizza dough that I pulled out into rectangles, filled with mozzarella cheese and garlic powder, rolled them up, then tossed them in cornmeal and more garlic powder. Baked for 10-15 minutes and then dipped in pizza sauce, they were the faves of the guests.

For the breaded wings, I dipped them in egg then rolled them in Italian bread crumbs. Into the deep fryer and they were ready in no time. After which I sauced them with my traditional Buffalo wing sauce, but I also got a chance to try out a new hot sauce: WING-TIME
super hot.

It has a rich buttery flavour, but don't think it doesn't have a bite. There is a quick punch, almost a spike of heat that stays in the mouth.

Its made with, in order: "Hot Sauce (cayenne peppers, vinegar, salt) Soybean Oil, Tomato Paste, Water, Habanero Peppers, Spices [what that is, who knows?] Red Chile Peppers, Salt, Xanthan Gum (natural thickener) Natural Butter Flavour. I was surprised because the spice is not at the first of the ingredients, but the heat makes its way fast. Its a very thick sauce, as advent by the Tomato Paste before the water.

Its good, but it is not a sauce that I would want to eat a lot of wings in. Something about it doesn't sit right with me, and it is not the pain.

Brad and I agreed the traditional Buffalo wing sauce was much better. The breading on the wings turned out ok (they were lightly breaded, so it didn't overwhelm the wing).

Above, you can see Amanda digging in to the dilly mashed potatoes. I scooped out the potato from the skins, then added sour cream and dill weed all mashed together. I wanted it to be creamy smooth, but I didn't whip it long enough. I also didn't feel the dill was strong enough, but then again, I loved my dill.

The Potato Skins are one of my own favourite wing side dishes, and I'm quite happy with my version. Take some baking/russet potatoes, rub them in oil and kosher salt (I only every cook with kosher salt). Bake them for an hour (turning once). Remove and cut in half. The skins should be nice and crispy: scoop out the insides leaving a shell. Fill with cheese, onion and bacon (I cheated here and used bacon bits, but normally I prefer cook/chopped bacon). Bake again until cheese is melted. So good.

Finally, I attempted to make Deep Fried Pickles. Instead, they turned out to what Amanda branded as Gator Tails. I followed a recipe on the Internet roughly that said to used eggs and bread crumbs etc. into a paste, but the paste would not stick to the pickles that I had cut up into spears. I tried to coat them as best I could before dropping them in the deep fryer but it turned into a mess. The batter was all-right, the pickle was good, but if it had stuck together it would have been great. Or decent anyway. We will try again, hopefully with better results next time.

The rest of the evening was spent recovering from fullness, playing Halo 2 and just enjoying the company that Bramanda always bring with them.

Chestnut Report Part X

"A, E, I, O, U, and sometimes Y?

Consonant or vowel, make up your mind, we're at war.
This is the Chestnut Report!"

Welcome back to Part X of a XX part series, 'Better Know a Chestnut Wing'

On tonight's blog, we are in THREAT DOWN mode. Once again, the sweetanistas have embolden the terrorists by bringing back Honey Garlic wings.

Wing Nation, we are under attack. These Honey Garlic extremists are trying to destroy all that we hold true in a wing. They are undermining our wing way of life and they might just not stop with wings.

Like any good newsman, I believe that if you're not scared, I'm not doing my job. We have to be aware of the enemy and how persuasive it can be. To best understand the enemy, I tried one. I know, I know, I know what your thinking: Wing King, have you defected? No Wing Nation, I took one of the Devil's own wing and tried it to better understand what I was truly up against.

I bit into one: I had a letter-bomb of sugar blow up in my mouth. Sticky and venomy, I almost cried at the waste of such a wing. But what the Honey Garlic extremists didn't know was that I was prepared for such an attack. They fell right into my trap.

Yes, I brought back up: home-made hot sauce. In a bowl I mixed the spiciest condiments available at the counter: Tabasco sauce, chili flakes, Red Rooster hot sauce (a Vietnamese hot sauce I don't know the name of), Trinidadian hot sauce as well as Worcestershire and HP sauce for some flavour. Mixed and spread over the wings, the Honey Garlic Insurgency was quickly defeated.

It was bold: spicy in burn both immediately and in after affect, but it also had flavour. I had worried that the kitchen-sink approach to sauces might fail miserably but victory was ours this day.

Also available on order to combat the Honey Garlic bad guys was BBQ wings. Now granted, they were not as good as the Wednesday night BBQ wings, but they were the best alternative out there the average citizen had open to them.

We must soldier on. If we stop eating spicy, flavourful wings - we are letting the terrorists win. Keep up the good fight.

Stay strong, be brave Wing Nation.

BRASS TAPS PIZZA PUB

It was a busy day, I was in a rush and I wanted to get a bite before a big night out with my students. I was in the neighborhood of the Brass Taps Pizza Pub (well, I wasn't near to this place, but I had a metro pass and therefore came into the area). I had passed the place several times and thought it looked interesting to try for wings.



I was by myself, which can sometimes be awkward when I am taking photos of my food alone. But when I sat down between a guy watching a movie on a portable DVD player and a crazy old lady drinking by herself, I felt that some guy taking photos of chicken wings couldn't be that bad (the old woman talked to someone who wasn't there, bringing up "oh he was in Soldier of Fortune magazine" and something about "cat games"). I sat down in between the two, did some planning for events and in no time my wings had arrived.

The NEW SCORE

STYLE: buffalo
SAUCES: mild/medium/hot/suicide/honey garlic/ ???
SIZE: pigeon -1 /2
HEAT: no heat 3/10
CRISPINESS: 3 /3
WETNAP FACTOR: not much sauce, pretty dry 2 /5
PRICE: $7.99 for about 8 (approx, my info sheet was lost)
SIDES: standard veggies and dip 2 /7
WETNAP/NAPKINS: both 8 /8
WING NIGHT: Tuesday if I recall correctly (maybe Monday)
OTHER/SPECIAL: nope

Its hard to be tough on a place for making poor wings, but that's how I felt. These were tiny tiny tiny. A bit crispy, but so little chicken on these wings it just didn't matter. The side of suicide was hotter than the hot, but the hot wasn't at all, which brings us back to nothing. There isn't much to talk about these wings. They didn't taste bad, but I don't know who's standards these would be up to.

I also ordered potato skins on the side. Also tiny, with barely any toppings and a very generic flavour that inspires nothing. Thank goodness my server was friendly and I can only hope the pizza might be good, because I was thoroughly disappointed here.

FINAL SCORE: TOTAL: 17 /35.
That is a pretty sad score.

Brass Taps Pizza Pub
221 College Street

100 Posts - LOTW Best & Worst Guide

It's been a long road

Getting from there to here
It's been a long time

But my time is finally near

And I will see my dream come alive at last

I will touch the sky

And they're not gonna hold me down no more

No they're not gonna change my mind

Lord of the Wings reaches 100 posts! Because we had faith of the heart - to get through pain, heartburn, and stuffed stomachs. The dream of finding the perfect wing, well, it still continues. But to celebrate meeting 100 posts on the blog, we are doing a recap:

THE BEST & WORST of the FIRST 100 POSTS

BEST TORONTO WINGS

BEST NON-TORONTO WINGS

BEST NON-WING PLACE

BEST RECIPE

WORST WING PLACES

BEST TORONTO WINGS

What makes these the best in the city? They all pretty much have

the same 3things in common: Big meaty wings, heat, and an overall great flavour.

1. Duff's Famous Wings

These are #1 and its simple: jumbo wings, all the heat you need,
crispy, tasty - everything great in a Classic Buffalo Wing (CBW)

2. Original Wing House

Unfortunately this place opened and closed in the same year.
They loved their wings - and with over 99 flavours, there was lots
to choose from. Small bust tasty, we were sad to see you go.

3.

Wheat Sheaf

Big wings, tasty sauce, great patio. Great variant on the CBW

4. O'Grady's
Old haunt from my undergrad days that still does a good wing.
Big wings, big heat.

5. Gabby's
Simple: tasty and big. Can't go wrong with that.

Lots of locations around the city.

6. Fox and the Fiddle

Also has multiple locations around the city. Big wings and lots
of very interesting flavours to choose from.

7. Casey's

Another chain around the province - they serve

good spicy wings with a tasty flavour and good service.

8. Shoeless Joe's

Can be hit or miss, this sports bar gives you
some choice in they style of wing and does

a great hot bbq type wing.

9. The Loon

Jumbo and crunchy. Needs to pick up the spice

but a savoury wing.

10. Red Charcoal

3 different styles of wings, open late, and unique

wing and sauce. There's room to improve, but

a late night saviour.

BEST NON-TORONTO WINGS

1. Moose Winooski's (Brantford, On)

Super sized, Super crunch, Super unique sauce.

2. Ned Devine's (Milton, On)

Crunchy and delicious - perfect after a ghost hunt.

3. Honest Lawyer (Windsor, On)

All-you-can-eat. Nuff said.

4. Ring-a-Wing 1 & 2 (London, On)

Great take-out/delivery wing. Large and

lots of flavour.

5. Anchor Bar (Buffalo, NY, USA)

More of an honourable mention. Birth place of the wings.
No heat, but meaty tasty wings.

BEST NON-WING PLACE

Korean Grill House

AYCE meat that you grill - brilliant idea.

A carnivore's delight.

BEST RECIPE

The Devil's Tandoori

Spicy, but with flavour not just the heat.

WORST WING PLACES

These places just didn't deliver the goods

1. Buffalo Wild Wings - BW3's (Canton, OH)

These Yankee wings were just terrible. Rubbery chicken - no hint

of crispy wings. So sad for what is supposedly a wing joint.
The Mr Pibbs was good at least . . .

2. Quaker Steak and Lube (Sharon, PA)

Another terrible wing place. This time, the wings were

too crispy. As for the Atomic, I had to sign a waiver for these?
Another sad entry from the Great Wing Tour.

3. The Red Room
The wings are an after thought at this place. Great Bohemian hang out.
Bad Wings. Small small small.

4. Deringer's Saloon (Ottawa, On)

I don't like being lied to. How this place was voted best wings,

I will never know. Awful suicide sauce.

5. Reiley's

Where's the meat? Hello? Hello chicken, where are you?

Pigeon wings. Sauce is not bad but its so tiny they are

barely worth it.

Chestnut Report - Part IX

"No animals were harmed in the making of this blog.

We tried, but that damn monkey was just too fast.

This is the Chestnut Report!"

Welcome back to Part IX of a XX part series, 'Better Know a Chestnut Wing'

Mission Accomplished.

We did it Wing Nation! Woooo! Woot Woot! We did it. And by we, I mean me. I brought back the great Chestnut Wing, The Fight'n Chestnut!

See, on this blog, your voice will be heard...in the form of my voice. If you recall, my voice called for the Chestnut Tree to get back on track and bring back the crunchy, tasty and spicy chicken wing we all knew and loved. I almost put these wings On Notice. Almost told the world that something might be wrong with these wings. But my voice was heard, problems solved and soon my belly would be full.

First, the Suicide Sauce made a fantastic return. People left and right were burning their tongues trying to taste freedom in sauce form. This sauce, chalk full of jalapeno pepper, onion, hot sauce, paprika, Mexican spice and so much more was a key to these wings taking off. For me, only a bowl full would do.

Of course, enemy to wings, Juliana, flaunted her turkey pita in front of the glory of the wings. Protesting against the deliciousnous of these crispy chicken digits and mocking everything decent that we stand for. That's it, Juliana, YOUR ON NOTICE! You'd be on the Dead to Me board already if you didn't keep me company in the caf on a regular basis.

So you may be asking, "Where is the proof that you caused this Wing King?" to which I would tell you, bugger off. A real Wing Nation citizen wouldn't ask that. They believe in what I say. Not because of facts or evidence, but because what I say comes from the gut. Literally. But I do it for you.

See, this blog is not about me. This program is dedicated to you, the heroes... the people who read this blog. You get it, and you come from a long line of it-getters. When I say something is not hot, its not hot, and you get that. And that's what I like about you.

But if I do have to answer the nay-sayers out there as to how I know it was me that brought the wing back, its because of my conversation with Chef Nathan. That's right. When I entered the caf he pointed to the bubbling pot of suicide with a sign warning of "extremely hot" and "no joking". He pointed to the pot and he said "that is for you." That's how I know he gets it.

What else brought back these great wings? The texture. They were crispy, crunchy. The way we like them. The voices around me, the plates after plates, we all knew it: the wings were back and better than before. I loved these just BBQ alone, but I of course had to dip them in the bowl-o-suicide.

Remember Wing Nation, if you stand strong and believe that a better wing can be, it will be.

Good Night.

PS: apparantly some animals were harmed in the making of this blog - and they were delicious.

Deep Fryer Test Day II

Day II and the last day for me to test out the Wing-It deep fryer before I hid it away for several months. I had a few wings left over, plus I loved the wings so much the night before, I went

out and got more.

But I didn't want just chicken wings - I needed something else to test its capabilities. After testing out the DF Ravioli, it was a success, so I decided to go for a DF Pizza ball.

DEEP FRIED PIZZA BALL

Ingredients:

• raw pizza dough
• pizza sauce
• mozzarella cheese (shredded)
• cornmeal
• garlic powder

1) I ripped small chunks of dough into golf-ball sized clumps, then needed them flat into a pizza shape. Sprinkle cheese in the middle, then a bit of sauce, then more cheese

2) the tricky part: folding the edges and making a ball without the sauce spilling out. Then rolling it to make a ball.

3) On cutting board, I spread out cornmeal and garlic powder. With Clin-Ton's help, we rolled the balls in the cornmeal and garlic creating a slight crust.

We also made 2 Pizza Logs to go in the oven to see if there was a difference between DF ball and Baked Roll

That damn Flying Monkey was watching, getting ready to cause trouble.

4) Once the deep fryer reached the hottest temperature, I tossed in about 4-5 at a time and cooked until they a) floated & b) had a nice golden colour.

These DF Pizza Balls turned out great. Cheesy on the inside, crunchy on the outside. I used a cheap brand of mozzarella cheese, so it wasn't restaurant grade, but it worked. I even liked them cold the next day. Julianna L came over and tested a Log and a Ball, and while liking both, the DFPB was the winner.

The biggest problem I had with the DFPB's was the deep fryer itself. Apparently (as can be seen from the picture above) I did not get the ball completely covered, causing sauce and cheese to leak out. This made a TERRIBLE mess in the deep fryer and when trying to clean the basket a day later, it was covered in black nastiness.

The wings on the other hand turned out wonderful. I had more than enough sauce left over from yesterdays wings, most of which I bottled. The rest, warmed in a pot and poured back over this fresh batch of wings. Magnifique!

FINAL THOUGHTS:

1) The Wing-It Deep Fryer is a wonderful, easy to use tool. Highly recommend it

2) Other things it can make very well include fries, chicken nuggets, DF Ravioli & DF Pizza Balls

3) It is clear, despite other's claims, that there is no real substitute when making chicken wings to deep frying. Yes baking & grilling is a healthier way of making them. However, the flavour, texture and overall wing is not up to par to a deep fried wing.

I AM MAN!!

I love this commercial.

Its wrong on many levels, but it totally speaks to me.

I'm willing it will speak to the Wing Nation as well.

Deep Fry-Day: Wing-It Deep Fryer Test

Well, over the hiatus, I was given the red, fiery beauty: the Rival Wing-It Chicken Wing Deep Fryer. My first thought when I saw it was "Oh YES!!!". My second thought was "this could be dangerous" - not in a burn yourself or the place kind of way, but how I might be deep-frying everything. So far as it stands, I will be starting back on my meal plan this Sunday and won't need to cook until the summer. But I have 2 days where I a) do need to cook, and b) can test out this baby.

The Wing-It deep fryer comes with a basket, tongs, a plastic shaking container and the ability to make my dreams come true. The directions are very simple to follow and in no time I was making dinner. I had company over, Nee, who brought some goodies with her to try and deep fry - which you can find HERE.

I decided that to break in the machine, I needed to have Buffalo wings. Nothing fancy so that I could see what this flaming red fryer could do.

CLASSIC BUFFALO WINGS:

STEP 1:

First, I cut the chicken wings, separating the drumette from the
wing, and then the tip from the wing.

STEP 2:

Drain wings in cold water - pat dry with paper towel

STEP 3:

Turn on deep fryer to max heat - wait until machine says it is ready

STEP 4:

In a sauce pan, melt 1 stick of butter and a bottle of Frank's Red Hot Sauce

STEP 5:

Place wings in fryer basket and cook wings until they are crispy - they will float to the top. This takes approx 15-20 minutes

STEP 6:

Remove wings into bowl with paper towel to drain excess oil. Remove paper towel and pour Buffalo sauce over wings and toss in bowl

STEP 7:

ENJOY!

These wings turned out perfectly!!! They ended up being a bit small, and I didn't have my Hot Sauce to butter mixture correct. But this was the first time I used real butter, and boy did it make a difference. The chicken had a great crispy skin. For a long time I have made wings in the oven, I have made them in a wok, but really, deep frying is the only way to make them right.

I was in heaven with these just plain. I can't wait to try them breaded!

This machine may just kill me.
But I will go with a smile on my face.