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~Slow Cooker Japanese Teriyaki-Style Chicken Wings~

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When it comes to Buffalo-style wings, my mindset is, everybody into the pot.  Nothing beats the 14-minute deep-fry.  Sure, wings can be oven-roasted or grilled, but, it's my opinion those two methods compromise the end result -- the first doesn't render them crispy enough, the latter dries them out.  Oh gosh yes, for chicken-wing lovers who are fearful of frying, they are seemingly wonderful.  That said, nothing can compete with a deep-fried chicken wing straight out of the fryer basket -- crispy outer skin, fall-off-the-bone tender inner meat.  That's my opinion.  Period.   As odd as this is going to...

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