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Started By
Message
Is there a better tasting chicken wing?
Posted on 6/7/15 at 8:09 am
Posted on 6/7/15 at 8:09 am
Previous favorite, TJ Ribs. Sauce on the side. Hard to beat a whole wing with a smokiness flavor.
My new favorite, albeit much smaller and different, however just as tasty are the wings at Table Kitchen & Bar Baton Rouge.
While I limited myself to 5 last night (sharing), I would have been just as happy ordering another plate for my main meal. These things are absolutely delicious. Would love to try and replicate these at home one day.
Sharing is caring, so please contribute.
My new favorite, albeit much smaller and different, however just as tasty are the wings at Table Kitchen & Bar Baton Rouge.
While I limited myself to 5 last night (sharing), I would have been just as happy ordering another plate for my main meal. These things are absolutely delicious. Would love to try and replicate these at home one day.
Sharing is caring, so please contribute.
This post was edited on 6/7/15 at 8:10 am
8
Posted on 6/7/15 at 8:26 am to Will Cover
Can you explain what they did?
Posted on 6/7/15 at 8:29 am to Will Cover
I'll just say, I made some of the best wings I've ever had the other night at home.
I grilled them fatty skin side down for 20, removed and tossed in Crystal, put back on the top rack fatty skin side up for 25, removed and tossed again, then served with blue cheese.
Easy, delicious, didn't have to fry anything.
I grilled them fatty skin side down for 20, removed and tossed in Crystal, put back on the top rack fatty skin side up for 25, removed and tossed again, then served with blue cheese.
Easy, delicious, didn't have to fry anything.
Posted on 6/7/15 at 8:31 am to BRgetthenet
Grilled > fried
Posted on 6/7/15 at 8:36 am to BRgetthenet
quote:
Can you explain what they did?
According to the menu, the wings are battered in rice flour.
All drumsticks (small, only minor gripe). The drumsticks are "frenched," similar to a french cut pork chop at the bottom - almost looks like a lollipop?
Not sure of the sauce that is glazed over it, but it was delicious.
Posted on 6/7/15 at 8:50 am to Will Cover
I know what Frenched means. 
I wonder what they do with the rest of the wing? Unless they are buying only drums.
What does the sauce remind you of? What kind of flav?
I wonder what they do with the rest of the wing? Unless they are buying only drums.
What does the sauce remind you of? What kind of flav?
Posted on 6/7/15 at 8:50 am to Will Cover
The wings at Root in new orleans are probably the world's best chicken wings.
Had been pumping them up to friends the last time we went there, table thought they were so good we ended up just getting a few more orders and a charcuterie board for ours entrees as well.
Had been pumping them up to friends the last time we went there, table thought they were so good we ended up just getting a few more orders and a charcuterie board for ours entrees as well.
Posted on 6/7/15 at 8:54 am to BRgetthenet
quote:
What does the sauce remind you of? What kind of flav?
Unlike anything I have tasted before, but it must be known that I am not one that adventures out for Asian food. My extreme Asian is Kung Pao Chicken at a PF Chang's.
This post was edited on 6/7/15 at 8:55 am
Posted on 6/7/15 at 9:17 am to BRgetthenet
What kind of grill? Lid on? How much heat?
This post was edited on 6/7/15 at 9:18 am
Posted on 6/7/15 at 9:22 am to bigberg2000
Charbroil infrared
I did skin down with the lid up so I can watch/make sure nothing burns.
Low heat. 300-320°ish
Don't move unless ya have to.
Toss after 20 min
Put on the top rack, lower the heat all the way
Close/let the heat radiate around the wing after being sauced
It crisps and gives a fried texture
Toss one more time
I did skin down with the lid up so I can watch/make sure nothing burns.
Low heat. 300-320°ish
Don't move unless ya have to.
Toss after 20 min
Put on the top rack, lower the heat all the way
Close/let the heat radiate around the wing after being sauced
It crisps and gives a fried texture
Toss one more time
Posted on 6/7/15 at 9:43 am to BRgetthenet
quote:
BRgetthenet
Stays tossing
Posted on 6/7/15 at 10:44 am to MNCscripper
Toss twice, eat once....is what muh daddy always say
Posted on 6/7/15 at 10:55 am to Will Cover
Best wings IMO
If you like theirs, try Pimanyoli's on Airline and barringer Foreman (sp)
If you like theirs, try Pimanyoli's on Airline and barringer Foreman (sp)
Posted on 6/7/15 at 11:29 am to GregMaddux
quote:Lightly floured then baked on parchment is better than both for me.
Grilled > fried
Posted on 6/7/15 at 11:20 pm to Will Cover
quote:
TJ Ribs. Sauce on the side. Hard to beat a whole wing with a smokiness flavor.
This is my favorite. I was thinking of those things today.
Posted on 6/8/15 at 7:35 am to Will Cover
Hooters in hot buffalo sauce. The way a wing is supposed to be.
Posted on 6/8/15 at 9:47 am to Will Cover
Do any of these taste better than Blue Oak? Never had wings at TJ Ribs.
Posted on 6/8/15 at 11:11 am to Will Cover
My favorite way to do wings:
Marinate in whatever I feel like for a few hours. Throw them on the smoker for about an hour. Then fry for about 30 seconds just to crisp the skin. Toss in whatever sauce you like. Sometimes I'll throw them in the oven for a little while after tossing just to make them a little sticky. My favorite sauce is a spicy honey mustard I saw in a thread a while back. A good store bought sauce is Yeungling buffalo sauce.
Marinate in whatever I feel like for a few hours. Throw them on the smoker for about an hour. Then fry for about 30 seconds just to crisp the skin. Toss in whatever sauce you like. Sometimes I'll throw them in the oven for a little while after tossing just to make them a little sticky. My favorite sauce is a spicy honey mustard I saw in a thread a while back. A good store bought sauce is Yeungling buffalo sauce.
Posted on 6/8/15 at 11:56 am to malvin
quote:
Marinate in whatever I feel like for a few hours. Throw them on the smoker for about an hour. Then fry for about 30 seconds just to crisp the skin. Toss in whatever sauce you like. Sometimes I'll throw them in the oven for a little while after tossing just to make them a little sticky. My favorite sauce is a spicy honey mustard I saw in a thread a while back. A good store bought sauce is Yeungling buffalo sauce.
Bold that you would smoke them, fry them, and maybe even put them in the oven. That's quite a journey for a wing.
If you want to carmelize your sauce without firing up every cooking device in your house, I recommend a cooking torch, or the more useful mapp torch.This post was edited on 6/8/15 at 11:59 am
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