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Started By
Message
These hot wings suck
Posted on 1/21/14 at 11:50 am
Posted on 1/21/14 at 11:50 am
Ok guys. Ive always been a hot wing fan. I like them any way i can get them. I usually make them at home and i have several methods depending on how much time and energy i have.
But i have a problem. I bought some of the tyson individually frozen wing sections and i cannot make them taste good.
Has anybody had success making good hotwings with these? Ive grilled them. Ive smoked them. Ive boiled and broiled them. I think it is just inferior meat.
But i have a problem. I bought some of the tyson individually frozen wing sections and i cannot make them taste good.
Has anybody had success making good hotwings with these? Ive grilled them. Ive smoked them. Ive boiled and broiled them. I think it is just inferior meat.
10
Posted on 1/21/14 at 11:55 am to Jibbajabba
quote:
it is just inferior meat
It's a little extra effort of course, but I get best results with whole wings and break them down myself. They're always meatier. That's probably even cheaper than buying the pre-cut frozen stuff.
edit to add: you could try soaking them in a brine for 24 hours. that should help with the flavor.
This post was edited on 1/21/14 at 11:58 am
Posted on 1/21/14 at 11:56 am to Jibbajabba
Posted on 1/21/14 at 11:56 am to Jibbajabba
Just spend the money getting chicken wings from a meat department...Make your own sauce, cook wings in your preferred method, toss wings in sauce
Posted on 1/21/14 at 11:58 am to HungryTiger
quote:
It's a little extra effort of course, but I get best results with whole wings and break them down myself.
how to further break down a chicken wing?
Posted on 1/21/14 at 11:59 am to HungryTiger
quote:
edit to add: you could try soaking them in a brine for 24 hours. that should help with the flavor.
brine frozen chicken drumettes for an entire day then season, cook and mix them with buffalo sauce? sounds like recipe for some extremely salty food.
Posted on 1/21/14 at 12:02 pm to Rohan2Reed
quote:
how to further break down a chicken wing?
Wing, wingtip and drumlet.
Posted on 1/21/14 at 12:04 pm to Rohan2Reed
quote:
how to further break down a chicken wing?
I assume he means the FULL wing which would require snipping the wingtip...then separating the drummette from the wing.
Posted on 1/21/14 at 12:05 pm to LSUballs
quote:
Wing, wingtip and drumlet.
you just defined a "chicken wing" by defining it as a "chicken wing."
quote:
I assume he means the FULL wing which would require snipping the wingtip...then separating the drummette from the wing.
yeah probably. didn't know they sold just that part of the chicken at grocery stores. plus I always thought the term "chicken wing" when regarding to the buffalo / party food style referred to any one of the pieces.
just a stupid semantical difference, either way
This post was edited on 1/21/14 at 12:11 pm
Posted on 1/21/14 at 12:12 pm to Jibbajabba
I prefer the whole wing, myself. I love that crispy wingtip. If I cook wings, I cook the whole thing and not the wing sections.
If the Tyson wings aren't working, buy the whole fresh wings from the meat dept and break down the pieces at the joints if you must. See if that makes a difference in your flavor.
If the Tyson wings aren't working, buy the whole fresh wings from the meat dept and break down the pieces at the joints if you must. See if that makes a difference in your flavor.
Posted on 1/21/14 at 12:30 pm to Jibbajabba
to make great wings you need a deep fryer.
Lightly dredge them in flour, but you aren't looking for a batter.
While they are frying. Put a half a stick of butter and a half of bottle of your favorite hotsauce in a pot and let it melt together. To spice it up more are some sirachi.
Put hot from the frier wings in a large SS bowl and add sauce. Toss and serve.
Lightly dredge them in flour, but you aren't looking for a batter.
While they are frying. Put a half a stick of butter and a half of bottle of your favorite hotsauce in a pot and let it melt together. To spice it up more are some sirachi.
Put hot from the frier wings in a large SS bowl and add sauce. Toss and serve.
Posted on 1/21/14 at 12:54 pm to Rohan2Reed
quote:
you just defined a "chicken wing" by defining it as a "chicken wing."
What the frick are you talking about? Didn't you ask how to breakdown a chicken wing? I gave you the components of a broken down chicken wing. I'll go one further and link you to the process of breaking down a chicken wing.. That way next time you ask someone how to break down a chicken you won't get so confused. This post was edited on 1/21/14 at 12:56 pm
Posted on 1/21/14 at 12:57 pm to LSUballs
I always called the middle section the actual wing, too. 
Posted on 1/21/14 at 12:58 pm to Gris Gris
quote:
I always called the middle section the actual wing, too
Me too Gris. And I don't think we are an anomaly in doing this.
Posted on 1/21/14 at 1:00 pm to LSUballs
quote:
how to further break down a chicken wing?
quote:
Wing, wingtip and drumlet.
this is like the fallacy of the following exchange:
Q: What are three parts of a carburetor?
A: The carburetor, the choke valve and the throttle valve.
You can't use term X to define X.
Posted on 1/21/14 at 1:04 pm to Rohan2Reed
You don't know what the frick you're talking about. Just admit it, save some face, and mosey on along.
quote:
Chicken wings are made of three parts. Moving from the tip, which I think everyone can identify inward, there's the wingtip, then the wing or wingette itself, and then the drumette.
This post was edited on 1/21/14 at 1:05 pm
Posted on 1/21/14 at 1:04 pm to LSUballs
quote:
Me too Gris. And I don't think we are an anomaly in doing this.
Yeah, stupid argument. I'm sure people understand what you mean.
Posted on 1/21/14 at 1:05 pm to LSUballs
quote:
You don't know what the frick you're talking about. Just admit, save some face, and mosey on along.
Wow. Okay, you got it pal.
Posted on 1/21/14 at 1:06 pm to Rohan2Reed
Here you go in case you missed my edit from the article on how you break down a chicken wing.
quote:
Chicken wings are made of three parts. Moving from the tip, which I think everyone can identify inward, there's the wingtip, then the wing or wingette itself, and then the drumette.
Posted on 1/21/14 at 1:12 pm to LSUballs
You can call it the wingette or the wing flat or the mid wing, but it's the wing any way you look at it.
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