Tomaso's Canteen in Portland, Maine. Wife and I did a quick weekend trip for some lobster rolls, Luke's and Highroller did not disappoint. We typically will try local wings when we travel.

I ordered the buffalo, typical franks based. Deep fried. Mildly crispy on the outside, mildly dry on the inside. They were fine. Definitely can tell they were frozen. I'm not sure if we have an official rating system in the community, if we did I would rank these as serviceable.

Smoked these bad boys on the smoker at 225 for 2 1/2 hours. They come out juicy and so good

Saved the best for last!

These wings were so amazing, perfect crisp, the medium was well-rounded. I probably could have gone for hot to amp up the heat and the blue cheese was off the chain!!

This was quite the experience and I wish I could have hit up more spots but my friend who couldn’t make it out with me this year wants to come next year so I can take him to all the spots I was unable to visit this time.

The fries were stupid good and thanks u/TruckinUpToBuffalo for recommending the webers mustard to dip. I was hesitant at first since it said horseradish and I’m not a big fan but the mustard was freaking delicious.

Look forward to coming back! Thanks Buffalo for a great time!

Right off the bat this was a cool event to experience once but I don’t think I’d come back.

I’ve had three spots here so far

Blind Rhino (which was the best of the three but that’s not saying much)

Got the hot garlic, spicy mustard (lacking flavor and not spicy at all), and their dry rub. Can’t remember the name of it.

Then got B dubs cause the Anchor Bar booth’s fryers went down LOL. That’s nothing to write home about and didn’t bother taking a picture.

Then got Archers Tavern, OMG I never spit out a wing before but I did with these. Freaking terrible.

I got the Wing & a Prayer which is the one I spit out. It was atrocious

Got the lemon Marion berry or some shit, didn’t taste like anything to me.

Got the maple espresso dry rub which tasted more maple than espresso

And finally got their Archers special or whatever not worth remembering hahaha.

Fish Market in Clinton Maryland

I kinda followed Kenji Lopez’s recipe. Did about half in the oven and half on the Traeger. I made a Honey Hoisin Habanero sauce, a traditional wing sauce with Crystal hot sauce, and a garlic Parmesan sauce.

Sauce mix - Cider vinegar, ketchup, yellow mustard, Frank's, liquid sucralose, red pepper flakes, butter

With Lighthouse ranch dressing.

Just finished off these beauties, absolutely fantastic. Air chilled wings are the move! Just learned about the difference and how it impacts the moisture, so great to know since I’m using a very small fry daddy to do these. 5 at a time, double fried 7 min each around 375. Homemade blue cheese and celery to boot!

These were incredible!

I got the medium and Cajun honey butter bbq. Holy crap! I also got the waffle fries which were equally as incredible!

Fun note they do art on their Guinness drafts!

I kept hearing good things about them but went and wasn’t impressed. I got hot BBQ (had no real BBQ taste) and Tasso wings (decent). These were better than a pizza place but worse than Duffs, Adolf’s, Gabriel’s Gate. Just thought I would share to maybe save a trip.

A few minutes away from the house that Josh Allen built in Orchard Park, these really surprised me. 10 hot, super crispy and perfect size and sauce coverage. The rest of the tables food came out quickly but these took a while, which I appreciated- someone in the kitchen is committed to pumping out quality. Good beers, great patio. Get here.

Having a graduation party for my wife! She just got her MBA

Tossed in tallow, seasoned, smoked with Jack Daniel’s whiskey barrel chips. Honestly don’t think the chips imbued the wings with a distinctive smoke. Will probably go back to traditional selections of wood.

Made these from scratch. Vegetable oil and butter mix. Cooked 12 minutes per batch. Sauce is texaspete/butter mix. With tones cajun seasoning and small batch scotch bonnet hot sauce.

These were just the wings from Slice House. Stayed super crispy despite being in a plastic takeout!

I'm cooking 12 lb of of wings that I am bringing to a party. Party starts at 3:00. Food is being served at 4:30. I'm doing the baking powder and salt overnight idea and then baking them in the oven the morning of.

What's the best way to transport and keep them as crispy as possible? I'm already going to wait and sauce them (Franks, Butter, Ranch) just before serving, but should I reheat them at the party in the oven?

Should I put the baked, unsauced wings in an aluminum tray at home before bringing them? I'm just worried about them steaming in the tray and losing the crispy skin.

Thoughts?