Food & dining

Guide to the perfect Buffalo wing

Since no Greater Boston restaurant’s wings came close to a perfect score by Buffalo standards, the group offers up eight tips for locals trying to cook an authentic Buffalo wing.

“Any chicken wing that comes breaded isn’t a Buffalo wing. Also, bone-in only.’’ (John Ryan)


“In Boston, everything seems waterlogged. You need them crispy.’’ (Danielle Miano)

“Cook [the wings] for 19 minutes, not 15 minutes!’’ (Dan Hacker)

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

Wings “need to be tossed in enough sauce to be covered, but not pooling.’’ (Dave Blum)

“Sauce should stick to wings. Not too buttery.’’ (Miano)

“Classic Buffalo taste makes your eyes water a little. Wing is about half the size of your fist.’’ (Mary Pitek)


“Where’s the carrots and celery?’’ (Miano)

“Good blue cheese is a must, but I have no animosity toward ranch dippers.’’ (Daniel Britton)

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of