"This is a marathon, not a sprint," I reminded myself as I gazed upon the trays that held wings coated in the 4th, 5th, and 6th wing sauces of the day at Buffalo Wild Wings. I had shown up to a local ...
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Chef Sam Braverman of Brooklyn’s Lori Jayne shows how to make ultra-crispy buffalo wings using a dry brine, double-fry method, and a bold Buffalo 2.0 sauce with blue cheese built right in. It’s no ...
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