Food & Drink Jan 22, 2014 at 4:00 am

The Best Thing About Sports Is Buffalo Wings


Hattie's Hat has the best buffalo wings in Seattle, hands down.
Paul Constant - kick ass food writer. Who knew?
I like to give my wings a turn in the deep fryer (the Presto Fry Daddy rocks)
after the steam and refrigeration and then shake them in a hot saute pan of the butter sauce mixture and let them fry in it for awhile.
@2: you are correct. Buffalo-style wings are always deep fried, never baked.
Steaming gives them a nice gentle cook through and makes the skin crisp up nicely. it's more of a textural than flavor thing.
Sorry, I still don't get wings. WTF?
My husband has had buffalo wings at alleged birthplace of the buffalo wing, the Anchor Bar, and he says, hands down, the most authentic wings in Seattle are at Norm's Eatery & Ale House in Fremont. They are mighty delicious.

But, in a pinch, our second favorite wings in the city, are at King's Hardware on Monday night, Wing night. Happy hour wings for .25. Rest of the night they're .28. And they're very good.

That being said, I'm trying your hot wing recipe; happy that it will not make my apartment smell like a McDonald's for a week.
I assume that baking a chicken wing for forty minutes at 425 is a typo. There would be nothing left but charred bone.
You should try them at Cockatoo Chicken in Federal Way. Korean style. Crispy, chewy, sweet and spicy. Served with a side of pickled daikon.
The aforementioned BaBar wings are quite good, and they've started a wing-focused happy hour on Tuesdays with a rotating flavor.

It's a bit of a drive, but the lemon pepper wings at Wingstop in Bellevue are pretty good.

I've been at Anchor bar as well and authenticity often disappoints. I think wings are one of the things that get better with recipe diaspora.

In terms of homemade, best I've done is Japanese style tebasaki:…

As for my number 1 wing house, I present one of the few redeeming things about Dallas:
Not buffalo style, but the salt and pepper wings at Regent on Cap Hill have been consistently good.

And ya, the sauce is the easy part, the texture is the make or break for a good hot wing. Crispy skin, and little resistance to the tooth, that's the business!
@9 Nope no typo; it's forty minutes at 425, with a turn in the middle. I did twenty pounds of Alton's wings two weeks ago. It's an excellent recipe and they come out crispy.
Ugh, Wingdome wings are terrible: tiny, anemic little wings (seriously, where do they source such itty bitty wings?) drenched in mediocre sauce. They're the wing equivalent of the Old Spaghetti House: all sauce, no substance.

My favorite wings in Seattle are at the Wedgewood Ale House. I've never tried the offerings at Norm's or King's Hardware, though ... I'll have to check 'em out.
Look up the Anchor Bar website. The Anchor Bar is in Buffalo, the whole story, and it doesn't vary, is there. BTW - You can buy the REAL sauce directly from the website, great stuff
@15 What do you mean "real sauce"

I thought everyone used Franks hot sauce.
It really is the only acceptable authentic ingredient and you can get it at Safeway.
@9, I did seven pounds in four batches yesterday, 400 for 45 minutes, 25/20 with a turn in the middle. They turned out beautifully. The baked buffalo wings from Allrecipes is basic but turns out beautifully-- I did half with flour and the other half with gluten-free baking mix and they were indistinguishable and devoured.
Who talks about Wingdome being Seattle's chicken wing experts anymore? With BWW coming moving in, we should soon see the demise of Wingdome.
Just to put my two cents in: Coopers Alehouse has been my favorite wing in Seattle. They have some yummy sauces to go with it (my fave: garlic wing sauce). I'll vouch for Wedgewood Alehouse, Norm's, and King's Hardware...I think those are good, too.

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