Who makes the best wings?

[Jim]

I have never found wings I really like at any of the larger chains.  The local places win for me.

Albany, NY, area: Pizza Mare, Scubbers, Mild Wally's.
Amsterdam, NY: Rockton House
Western Mass: Old Forge in Lanesboro
Western NY: I really liked both Anchor Bar and Duff's.

Probably the best I ever had were from some random pizza place in Niagara Falls, NY, back in the 90's.  I don't remember the name, unfortunately.

[Scott5114]

Chickens

There was me trying to work out which part is the wing:
.

Just in case you're still stuck, "Buffalo wings" refers to Buffalo, NY, not the animal.

[Pete from Boston]

Chickens

There was me trying to work out which part is the wing:
.

Just in case you're still stuck, "Buffalo wings" refers to Buffalo, NY, not the animal.

I though we were talking about Evander Kane and Brian Gionta.

[empirestate]

I have never found wings I really like at any of the larger chains.  The local places win for me.

Albany, NY, area: Pizza Mare, Scubbers, Mild Wally's.
Amsterdam, NY: Rockton House
Western Mass: Old Forge in Lanesboro
Western NY: I really liked both Anchor Bar and Duff's.

Probably the best I ever had were from some random pizza place in Niagara Falls, NY, back in the 90's.  I don't remember the name, unfortunately.

This is less true than it used to be, but national chains have always tended to greatly miss the mark on Buffalo wings, which were always best done by local establishments in and around Buffalo itself. I've actually never had the Anchor's wings, but I've heard that while they're the original, they're far from the best (though still certainly better than the typical chain offerings). Places like Pizza Hut and Dominos always have pretty dry, rubbery wings with just a hint of some kind of seasoning, not the bath of orange buttery sauce a proper Buffalo wing should have.

Some places even sold fried wings with barbecue sauce and called them "Buffalo", which is just plain wrong. Key ingredients for authentic Buffalo wings are Frank's Red Hot cayenne pepper sauce, and margarine (though many would argue it has to be butter). But as chains have started to specialize in creating regional cuisines more authentically, a lot of them have come up with a much better version of a proper Buffalo wing.

In Rochester specifically, you have divided loyalties between Buffalo wings and Country Sweet style, which is a tangy sweet & sour sort of flavor. But I can't resist great Buffalo sauce!

[Jim]

I'll throw in that I think the wings I make at home are as good as or better than what you'll get in any restaurant.  Start with fresh wings if possible, brine them for at least a few hours, rinse then dry.  My sauce is about equal parts butter and Frank's red hot, with some garlic powder, white pepper, and sometimes a bit of whatever other seasoning I feel like trying.  Deep fry wings to desired crispiness.  Place 4-6 at a time in a shakeable container, put in some sauce and shake to coat.  Serve and eat immediately.