Since no Greater Boston restaurant’s wings came close to a perfect score by Buffalo standards, the group offers up eight tips for locals trying to cook an authentic Buffalo wing.
“Any chicken wing that comes breaded isn’t a Buffalo wing. Also, bone-in only.’’ (John Ryan)
“In Boston, everything seems waterlogged. You need them crispy.’’ (Danielle Miano)
“Cook [the wings] for 19 minutes, not 15 minutes!’’ (Dan Hacker)
Wings “need to be tossed in enough sauce to be covered, but not pooling.’’ (Dave Blum)
