How hard is it to make a chicken wing? You just toss it in the deep fryer for a few minutes and voilà! Well, try it. You'd be surprised. Some wings don't get fried long enough and wind up with soggy skin and frozen centers. Some get fried too much and are so tough that the mere act of chewing gives your jaw a good workout. The wings at Weber's Front Row strike that precarious balance between crisp and tender, maybe because they're cooked up when you order them, instead of getting plucked (so to speak) from a warming tray. Weber's coats its wings with Buffalo sauce that's hot enough to leave your lips a little tingly, but not so hot to burn your tongue. Yes, it is all about balance. Why should the ideals of balance and harmony be applied to things like art and the human soul but not to chicken wings? All are equally hard to perfect.
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