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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)

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

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

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)

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