I understand chicken wings, and I especially understand the part about the skin: but I just plain don't like 'em -- or drumsticks, or thighs. The sad fact is, I don't care for dark meat from any bird I have ever tasted.
I say "sad" because I realize that there is more actual flavor in dark meat, and because the dark meat parts do, indeed, have the desirable higher-skin-to-meat ratio. But the relative lack of flavor in the breast is actually (to me) a huge advantage when cooking, in that it gives a blank canvas on which you can paint just about any flavor palette you like.
(Except rootbeer. Do not try making rootbeer chicken breast. I speak from sad experience. In my very limited defense, it seemed like a good idea at the time.)
So I have never set foot in a Buffalo Wings store, and never shall. To me, chicken nirvana is a Kentucky Fried extra-crispy breast.
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I say "sad" because I realize that there is more actual flavor in dark meat, and because the dark meat parts do, indeed, have the desirable higher-skin-to-meat ratio. But the relative lack of flavor in the breast is actually (to me) a huge advantage when cooking, in that it gives a blank canvas on which you can paint just about any flavor palette you like.
(Except rootbeer. Do not try making rootbeer chicken breast. I speak from sad experience. In my very limited defense, it seemed like a good idea at the time.)
So I have never set foot in a Buffalo Wings store, and never shall. To me, chicken nirvana is a Kentucky Fried extra-crispy breast.
Your mileage, obviously varies, as it should.