ver (@verohna.bsky.social)

what i was talking about with the spice, is that when you mix them together and let the wings marinate in the sauce while you eat them (don’t marinate wings), it takes on a whole new beautiful flavor that is really like no other

so in conclusion, wings could be great at restaurants but it would take time, labor, and money they don’t want to give so we’re stuck with mediocre wings. this idea of “wings are amazing now and kids have it so good “ is bs

as someone who makes stellar wings, this is not true 🧵

lauren@lauren.rotatingsandwiches.com

next up is seasoning. another part of the process is tossing the wings in a seasoning blend. obv gate keeping mine but it not only makes the wing taste better, it rlly adds to the sauce which i’ll get to next

buffalo sauce is not thought of heavily in restaurants, and this just leads them to the pitfall of getting sauce off the shelf. big mistake. it’s super easy to follow the original recipe from ny w/franks, some stuff, and WHITE VINEGAR IS SO IMPORTANT. if you rlly know food think about vinegar iykyk

as someone who makes stellar wings, this is not true 🧵

lauren@lauren.rotatingsandwiches.com

now you may be saying “but i’ve had crispy wings at restaurants before” and you’re probably right, but that neglects the difference of baked vs fried. any crispy wing will be fried, which sucks bc it hurts the amount of wings you can have w/o feeling sick, and it softens an alr unhealthy food.

you want to enjoy them, and the true way to enjoy wings is to move fast and break things, take heaps and whittle each down to the bone. you can’t do that as well if they’re fried.

as someone who makes stellar wings, this is not true 🧵

lauren@lauren.rotatingsandwiches.com

first let me give you my credentials. this is my secret wing recipe— i call them my christmas wings. baked, from scratch, spectacular. people don’t make them like this in restaurants tho, and i’ll tell you why.