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re: OT: take me to chicken wing school
Posted on 1/17/18 at 3:55 pm to Captain Crackysack
Posted on 1/17/18 at 3:55 pm to Captain Crackysack
Use grill and toss 2-3 separate times in sauce
0
Posted on 1/17/18 at 3:59 pm to Treacherous Cretin
quote:
Stay away from genetically engineered Frankenwings.
How? How do I avoid these things? I love frying the drumettes, but grocery store wings/drumettes are just so damn tiny!
And the "wing joints" wings aren't much bigger. It seems like only Twin Peaks, TJ Ribs, and Copelands get decent sized wings. I would love to find some.
This post was edited on 1/17/18 at 4:00 pm
Posted on 1/17/18 at 6:58 pm to Captain Crackysack
I feel dumber having read this thread
Posted on 1/17/18 at 7:12 pm to Captain Crackysack
I use premade breading, any old chicken breading will do. Gives wings a crispy crunch. Then deep fry in vegetable oil at 370-375 for 12-15 minutes. Then toss in a bowl of sauce.
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Posted on 1/17/18 at 7:18 pm to Winston Cup
Those look good.
Posted on 1/17/18 at 7:19 pm to Winston Cup
Nice job cup
Posted on 1/17/18 at 7:21 pm to 4LSU2
Everyone knows wings come from the Buffalo herds in Cool Ranch Tx.
Posted on 1/18/18 at 9:45 am to 4LSU2
I just remembered a funny!
Da wife and I were road tripping and pulled up in a convenience store parking lot there on the building in front of us was a sign advertising chicken rings complete with a picture of a deep fried ring looking like a thick onion ring. We took one look at it and both burst out laughing and joked about it for hell... we still joke about it. Needless to say we did NOT get any.
Da wife and I were road tripping and pulled up in a convenience store parking lot there on the building in front of us was a sign advertising chicken rings complete with a picture of a deep fried ring looking like a thick onion ring. We took one look at it and both burst out laughing and joked about it for hell... we still joke about it. Needless to say we did NOT get any.
Posted on 1/18/18 at 9:48 am to Captain Ray
Wings have gotten so dang expensive for scrony lil ones that we have moved to legs. Season em up fry em crunchy and toss in chrystal hot sauce and butter.
Posted on 1/18/18 at 9:52 am to Captain Ray
Rule #1 of Chicken Wing School
Flats > Drumettes
Flats > Drumettes
Posted on 1/18/18 at 10:02 am to Saskwatch
Air frying wings yield great results. Just a dry rub.
Posted on 1/18/18 at 2:18 pm to Captain Crackysack
I don't like breaded and fried wings. Buy entire wings, remove the tip, cook indirect on Primo @ 400° for 75 - 90 minutes depending on wing weight and temp. Skin is very crispy, toss in homemade wing source.
Posted on 1/18/18 at 3:30 pm to 50_Tiger
Have you ever put frozen wings in the air fryer?
Posted on 1/22/18 at 9:49 am to Clyde Tipton
quote:
Deep fry with skin on. In a sauce pan mix 1/2 butter and 1/2 Louisiana hot sauce. Bring to a simmer.
Once cooked, remove wings from oil and roll in butter hot sauce pan until covered.
Drink beer and repeat process as necessary.
Stick with this. It's so close it hurts.
Posted on 1/22/18 at 10:05 am to Clyde Tipton
quote:
Deep fry with skin on. In a sauce pan mix 1/2 butter and 1/2 Louisiana hot sauce. Bring to a simmer.
Once cooked, remove wings from oil and roll in butter hot sauce pan until covered.
This is definitely the answer, and was my dinner last night actually. I made a rub of equal parts salt, cayenne and garlic powder to coat the wings before frying. Came out perfect.
Posted on 1/22/18 at 10:29 am to LNCHBOX
No batter... fry 375F for 12 minutes. Toss in Franks and melted butter.
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[/img] [/img] Posted on 1/22/18 at 10:44 am to Captain Crackysack
quote:
Why are the little wings from Hooters or pluckers smaller than the wings from Popeyes or something?
I've never had an issue with the wing size at Pluckers.
quote:
And what's the drummette if it isn't a leg? Are they just little bitty baby chickens or what? I'm sure I should already know this, but I don't. Please enlighten me.
You might be beyond help.
This post was edited on 1/22/18 at 10:46 am
Posted on 1/22/18 at 10:55 am to Captain Crackysack
Best wing recipe I've made is using a steam and bake method.
Steam wings for 10 minutes.
Pat dry and lay on cooling rack. Refrigerate for 1 hour.
Put cooling rack on baking sheet with parchment paper underneath. Roast for 20 minutes at 425. Turn wings. Roast for 20 more minutes.
Sauce as you'd like.
Perfectly crispy and delicious without a smokey smell in the house.
It does take way too long, but I liked these way better than frying in oil.
Steam wings for 10 minutes.
Pat dry and lay on cooling rack. Refrigerate for 1 hour.
Put cooling rack on baking sheet with parchment paper underneath. Roast for 20 minutes at 425. Turn wings. Roast for 20 more minutes.
Sauce as you'd like.
Perfectly crispy and delicious without a smokey smell in the house.
It does take way too long, but I liked these way better than frying in oil.
Posted on 1/22/18 at 4:23 pm to Degas
quote:
I see chicken fingers on menus too. I had no idea that chickens had fingers.
What about nuggets? If there's any part of a chicken's anatomy that you could legitimately call a nugget, is that something you want to eat?
Posted on 1/22/18 at 8:03 pm to Captain Crackysack
quote:
Why are the little wings from Hooters or pluckers smaller than the wings from Popeyes or something? And what's the drummette if it isn't a leg? Are they just little bitty baby chickens or what? I'm sure I should already know this, but I don't. Please enlighten me.
We purchase a different type of chicken with a shorter growth cycle. You are currently getting a much larger wing from us now because the Mayweather vs McGregor fight sold an extra million wings that wasn't accounted for in the supply chain. Stop gap measures are being used until the supply can catch up
This post was edited on 1/22/18 at 8:05 pm
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