A few problems with going with wangs:
First, if not fried it's almost impossible to get the skin to be bite through or crispy,
especially after sitting in a box with sauce on them for 20+- minutes. Rubbery skin
will get you killed ala. quick.
Second, how hot/warm are they 20 minutes later? They're thinner (than a thigh)
so my guess is they're colder (averages being averages).
Finally, less meat. Ultimately it comes down to the meat. In this case, less isn't
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook