Mark bittman’s minimalist buffalo wings
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People have done some truly obsessive things—unnecessarily, as it turns out—in the name of creating the perfect Buffalo wing. But in his classic Minimalist way, Mark Bittman waves his hand dismissively at all of it. He doesn’t pamper his wings at all, just sticks them directly under the broiler to frizzle. The skin is still fantastically crispy and the insides juicy, in exactly the way that a high-heat blasted roast chicken is. Recipe adapted from <strong><a href="http://www.nytimes.com/2013/09/01/magazine/the-key-to-a-truly-great-chicken-wing.html">The New York Times</a></strong> (August 28, 2013). To read the full story, head <a href="https://food52.com/blog/20764-genius-broiled-buffalo-wings"><strong>here</strong></a>.
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