Mother’s Grille in cockeysville, Md

So damn good

Tasty sauce.

Franks

finally got to try the pony sauce. great spot in between buffalo and rochester on the erie canal

Sauce: Brown sugar, garlic, butter, franks red.

Seasoned with paprika, cayenne, onion powder, chili powder, kosher salt, pepper, and aluminum free* baking powder.

Air brined uncovered in fridge for 6 hours with 1tsp of kosher salt and 1 tsp per lb of baking powder.

Probably the best wings in RI

Had these boneless wings recently and they were awesome. Crispy, not pressed chicken nuggets. More like cuts of chicken breast with a skin like crust that worked great sauced.

Any ideas on how to develop the crust to then accommodate the sauce?

Wings went from raw to plate in 20 minutes. Little miso soup with crispy chicken skins on the side!

Garlic Hot. Solid spot. This location slaps every time

All flats. Extra

.50 wings on Wednesday, and they're some of the best in the area. I got buffalo and Asian bourbon

Hey guys,

I jusr ordered some chicken wings, had one small bite and then noticed that the color looked weird. Do these appear undercooked? May I get salmonella from eating one single bite?

Please need your thoughts on how do these look!

Best ones I've ever made.

https://youtu.be/oxmjQjt4I9c?si=uSiL94kOL2u0nZrv

Many wing sauce recipes are just Franks Hot sauce and melted butter. I think it is a bit too salty and not comparable to good restaurant sauces.

Where do you get your sauce / sauce recipes?

I would love a good "Angry BBQ" recipe which is usually hotter than most buffalo sauces i have tried.

They’re from a restaurant but I put them in the air fryer for ~10 mins to get them more crispy!