Buffalo wings. A staple at any American sports bar, or any restaurant, pub or eatery of any kind. Easy to make. Dump them in a fryer of hot oil. Fry until crispy. Dump into hopefully tangy, delicious sauce. Toss until coated. Pour onto a hopefully clean plate. Garnish with celery and blue cheese. Serve while still hot. Easy.

Please, someone explain to me, why there are so many bad wings out there? Just look at that basket of wings that was served to me at an unnamed bar in, cough, Fairmount, this weekend. Just biting into this glutinous, thick layer of muculent skin makes my skin crawl. Crispy. That is not too much to ask for when eating chicken wings. I do not need to be reminded that this is actual skin.

Philadelphia Weekly just did an article on the area’s most creative wings. I am not even asking that much. If you are going to serve them, just take the extra few minutes and cook them!

P.S. Refer to our post on corner bars – there were 6 people in the whole place!