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On The Wing

Tony Gemignani, executive chef/owner, Slice House, San Francisco, prefers to use only the drumette, because “it delivers on flavor and provides more meat,” he says. Drumettes are brined in sugar water for two days. Then, they’re seasoned with salt and pepper, baked in a 350ºF oven, drizzled with olive oil and put in the cooler. They’re fried to order and tossed with housemade sweet/hot barbecue sauce flavored with St. Germain, which imparts a subtle floral note that elevates the dish in taste and aroma…
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