Shortly

I decided to try my hand at Buffalo wings today.

According to the recipe on the Frank's Red-Hot Sauce bottle, the classic wing is deep-fried with no breading and sluiced with...drum roll...Frank's Red-Hot Sauce. Now, I like Frank's as much as anyone, but let's be honest. It's not that great. And breading is good. Anywhere. Any time.

So I breaded the wings, and I'm deep-frying them in corn oil, and I'm going to drown them in a mixture of Matouk's Calypso Sauce (made from Scotch Bonnets), orange blossom honey, and fresh garlic.

Let's see how that comes out.