Is it just me, or do most places that do them SUCK at it?
Memo to bars/restaurants--if the wings are breaded, don't use them. Frozen I get, but breaded means SOGGY.
Next, make them crispy on the outside. This ensures 1--they're done, 2--they actually hold sauce better.
Finally, what booger-eating mouth-breather came up with the idea of putting them with RANCH? Heresy!
And as far as the "perfect" wing sauce, the Anchor Bar is still the standard. Order it online if you have to.
Failing that, I've found that Texas Pete's Hot Sauce and margarine (or butter) in a 50/50 or 60/40 ratio is a simple yet good recipe.
Anyone else got any favorite sauces?