KFC Hot Wings: A Review

Try dipping them in the mashed potatoes and gravy.

On paper, it sounds like a good idea: Do a culinary mash-up of Buffalo wings and fried chicken, two poultry-bearing American classics. And that's what the Colonel did, just in time for the Super Bowl.

A box of 10 is only $5, in NYC at least.

Bargain-priced at 50 cents apiece, the wings have been butchered into three parts the same way Buffalo wings are: "drumstick," two-bone thing you have to use your tongue to get the string of flesh out of, and tip -- which is discarded, or maybe put to some other nefarious use we're not told about.

These parts are then breaded with a coating that feels like the crunchy variation of KFC's fried chicken and deep-fried. The wings come out nicely browned and crunchy, and are a pleasure to pick up and eat from the box. At first I was afraid that it would be a boneless wing, but my fears were misplaced. Nibbling around the bones is one of the things that makes Buffalo wings fun.

I was also fearful that the skin might be removed. The skin, of course, is the best part of the chicken. After some careful anatomizing, I discovered that the skin in indeed intact; however, it doesn't really seem like skin anymore, but like a thin layer of rubbery plastic. No matter, it contributes virtually nothing to overall taste or texture.

Bones and skin intact!

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