Buffalo Wing Stock

Stocks are traditionally building blocks. If we are in search of focusing flavors we should create stocks from "bones" with taste already infused in them. In practice, stocks are the backbone which many sauces and preparations may be built upon. However, if we look at the final product, the flavors we are looking for we may save time and increase flavor by narrowing our focus. Today we started with buffalo wings. The flavors of wings come together and their popularity is not do to randomness. Wings are tasty. Why would we not try making a stock with finished wings? This idea has been executed in some of our other explorations in sauces and what they are. The use of this iconic barroom staple as a stock begins to open doors to how we develop and define dishes.