I agree that it’s only good when the skin is crispy enough to hold up to the sauce: maintaining a crisp texture with the surface area to cling to a bunch of sauce. Not every place does it right.
But with boneless stuff, the approximation through breading just isn’t the same.
Note that I’ve also taken bones out of the real wings, and those are about 50 times more delicious than nuggets or tenders. It’s not the bones, it’s the skin.
I do enjoy skin sometimes, but it has to be crispy. The method you do sounds good, but otherwise I am not a big fan fo skin, for some reason.
I agree that it’s only good when the skin is crispy enough to hold up to the sauce: maintaining a crisp texture with the surface area to cling to a bunch of sauce. Not every place does it right.
But with boneless stuff, the approximation through breading just isn’t the same.
Note that I’ve also taken bones out of the real wings, and those are about 50 times more delicious than nuggets or tenders. It’s not the bones, it’s the skin.