After resolving to eat more butter in 2011 and more grilled red onions in 2012, it's time for me to unveil my 2013 New Year's Food Resolution. What's yours?
chicken
Robert Smith from NPR's Planet Money discusses "The Golden Mean of Fried Foods," travels with Dan to Queens for Korean fried chicken, and teaches him the art of eating on mic without grossing people out.
This week we continue our examination of chicken wings, looking at the important topics of dips, side vegetables and alternative preparations.
By popular demand, we present part one of our two-part series on chicken wings. We cover wing eating technique, Buffalo sauce, and Dan's controversial approach of ordering wings dry, with sauce on the side.
We explore chicken piece size, dipping techniques, and even using chicken soup as a topping. Bonus: the deceptive danger of shrimp. Photo: Flickr CC / travelust
Dan and Mark reach into the Sporkful inbox (hit us upanytime - we read 'em all) to respond to Eater e-mail, including an attempt to convert a Sporkful hater into a lover. Also, we explore wisdom and opinion from Eaters on Buffalo/chicken wing nomenclature and tuna salad crunch enhancement. Photo: Flickr CC / corsinet