First, no true Pittsburgher would ever coat their wings before cooking. This is a direct statement from a born-and-raised Pittsburgher and a connoisseur of both wings and Cap'n Crunch! Second, no true Pittsburgher would do anything but fry their wings. Dedicated wing aficionados would load up their turkey fryer with three gallons of peanut oil (doesn't easily burn or break down in high heat) and cook (425 degrees), then eat (using all available digits) their wings two dozen--full wings, tipped = 4 dozen sections--at a time.
So...on to the sauce: It can be poured directly onto the wings and tossed, but then eaten immediately. Preferably, a wing should be eaten within 30-45 seconds of being dipped into the sauce. That preserves the crispiness of the skin--essential to a good wing. Sauce can not be poured over the wings, then neglected; it would soak into the skin, leaving it soggy, gummy, or loose like foreskin. One might as well go to TGIFs or Applebee's and purchase their pseudo-wings or buy a bag of Foster Farms frozen, prepared wings and heat them in the oven--same results.
As for the taste: thankfully, this sauce was worthy of an extra star; it was a novel, but tasty change from traditional wing sauce (as originated in Buffalo). I've had similar sauces on ribs, so I thought I'd give it a try. If it was original, I might have even given this a three-star rating.
P.S.--if the sauce isn't all over your face, you aren't eating them correctly or in the right proportions.
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First, no true Pittsburgher would ever coat their wings before cooking. This is a direct...