tag:blogger.com,1999:blog-7948729374952038706.post3711905968106069877..comments2023-05-04T09:42:38.997-04:00Comments on The Land of Peapodriot: Traditional Buffalo Chicken WingsAnnie Levay-Krausehttp://www.blogger.com/profile/15528807977409467351noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7948729374952038706.post-50221121541057075932012-04-29T11:32:25.603-04:002012-04-29T11:32:25.603-04:00Thanks Hank! At first I was worried I was undercoo...Thanks Hank! At first I was worried I was undercooking them, kept checking the temps. But then I got into the rhythm of frying them in small batches and I got consistent temps and had just the right amount of crunchiness to meat juiciness. They were so delicious! Next time it'll be Parmesan Garlic, like the ones I used to order from Bailey Seafood.Annie Levay-Krausehttps://www.blogger.com/profile/15528807977409467351noreply@blogger.comtag:blogger.com,1999:blog-7948729374952038706.post-65175317612881308812012-04-29T00:59:10.192-04:002012-04-29T00:59:10.192-04:00Nicely done. So simple, yet people can't help ...Nicely done. So simple, yet people can't help over-doing it to the detriment of the dish. I have to add that those are mild wings. Medium have about half of that butter, and hot wings are straight Frank's. And the fry time is spot on--it's actually 11 minutes on the nose (and if you work in a high-speed pizza kitchen with electronic timers, the fry time is 11:11, because it's the quickest time to input with greasy fingers).Hanknoreply@blogger.com