We're out to see if we can replicate a game-day classic without busting out the deep fryer.
Cook’s Country test cook Nick Iverson tosses a newly-trimmed chicken wing drummette into a bowl while preparing for a taste test of Buffalo wings. The recipe should be simple in the end, right? Fry your wings, toss with sauce, serve to a hungry game-day crowd? Not so: we’re out to replicate the classic bar snack using only the oven as a heat source. Stay tuned for results!
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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