Quote (ShogunExplosion @ Jan 3 2018 02:22pm)
Keep the whole wing together.. don’t cut them, cool them as is and cool them, spin them in Buffalo and then while you eat them you can tear them apart with your hands, more fun that way. I have a bar we go to all the time that cooks the wing full and they consider that one wing instead of breaking them in two and it’s great. I’m just saying you could save a lot of prep time doing it that way and your hands only get a little bit messier.
I've tried that method, but I feel like the wings always get a little less saturated with sauce/rub and unevenly cooked when you keep them together. They're still dank, but the extra prep time is worth the slight increase in overall quality of the wing.