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January 26, 2014

Food Thread: A Super Bowl Must: Chicken Wings (CBD)
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photo courtesy of tommy:eats

There are innumerable recipes for Buffalo Hot Wings, and most of them are good. It's difficult to ruin a combination of chicken skin, hot oil, hot sauce and butter. But I think the best fried versions are executed in commercial kitchens, where the copious amounts of aerosolized and splattered fat gets cleaned up by someone else. For the home cook like most of us, an alternative to the horrendous mess of frying large batches of food is a simple roast. With proper preparation, the wings can get nice and crispy without the non-trivial chance of a kitchen fire.

Alton Brown's recipe is an excellent start, but it is a bit fussy. Parboiling is nice, although I'm not sure what the purpose is other than to open the pores of the skin (perhaps) and render a bit of fat. My alternative is to put the wings on a sheet pan in the refrigerator one day in advance. The skin dries out a bit and allows the wings to get crisp with less manipulation.

And let's face it, the point is the hot sauce and butter mix. I have tried a bunch of different sauces, and my personal favorite is Frank's Hot Sauce and butter, although -- horror of horrors -- margarine is a close second. I add lots of chopped garlic, and depending on my audience a dash or five of something hotter.

Blue cheese crumbled over the wings sure looks great, but a container of a blue cheese dip is more convenient, especially if you were generous with the additional hot sauce and your guests' mouths need some soothing.

As for the celery sticks? I have no idea. What's the point?

Posted by: Open Blogger at 02:10 PM | Comments (252)
Post contains 339 words, total size 2 kb.

1 Does the recipe work with hobo flesh?

Posted by: chemjeff at January 26, 2014 02:13 PM (Hvt9o)

2 At least you don't have to put the hobo in the fridge one day in advance.

Posted by: Anthony L. at January 26, 2014 02:15 PM (34n6F)

3 I always try and keep an extra hobo in the crisper.

Posted by: grammie winger at January 26, 2014 02:16 PM (P6QsQ)

4 Leftover teriyaki wings reborn with frank's red hot & buter.

Posted by: Burnt Toast at January 26, 2014 02:16 PM (80R0X)

5 Mmmmmmm, hot wings!

Posted by: PhilLaîcheaux at January 26, 2014 02:16 PM (zfYiQ)

6 >>> As for the celery sticks? I have no idea. What's the point? Cools the mouth.

Posted by: fluffy at January 26, 2014 02:16 PM (Ua6T/)

7 The celery sticks and the blue cheese is for countering the heat.

Posted by: Dr. Varno at January 26, 2014 02:17 PM (V4CBV)

8 Holy mackerel! I thought that I missed the food thread, but here it is... After I actually read the post, I hope it devolves into a discussion of cream of tartar, bisquick, and Crabby Patties.

Posted by: shredded chi - If the river was whiskey, I'd be a diving duck at January 26, 2014 02:18 PM (uC3K8)

9 I just grill the wings. Less mess, they get crispy, and it adds a bit of char flavor. Then I toss in homemade sauce thickened with a bit of roux I make by adding a bit of flour to the butter before I add the other ingredients. Makes the sauce stick to the wings like a charm.

Posted by: lindafell at January 26, 2014 02:18 PM (PGO8C)

10 I don't care for spicy food so I'm not big on buffalo wings. Bland. I like bland Scandi tasteless stuff. Blah is my specialty.

Posted by: grammie winger at January 26, 2014 02:18 PM (P6QsQ)

11 Best Buffalo wings are at the Peanut in KC. They're not drumettes, but actual chicken wings

Posted by: Bob at January 26, 2014 02:19 PM (s/Ukz)

12 According to the whole episode (if memory serves) the idea of the parboiling is to precook the wings so they don't dry out during the roast.

Posted by: tsrblke, PhD(c) No Really! at January 26, 2014 02:19 PM (GaqMa)

13 As far as I'm concerned, a good wing is worth the mess of frying.

My secret to super crispy fried wings is to cover them in a mixture of flour and spices (about a half-cup flour per ten full wings) toss them around and refrigerate for at least 90 minutes. The flour and time creates an extremely thin crust that bonds completely with the skin gets super crispy without seeming like a crust.

This technique may be useful in baking as well, as long as you bake on a rack over a sheet pan, but I cannot verify.

Posted by: DangerGirl at January 26, 2014 02:19 PM (GrtrJ)

14 Grilled jalapeÃ±o poppers wrapped in bacon is another great gameday food.

Posted by: Dr. Varno at January 26, 2014 02:20 PM (V4CBV)

15 Posted by: lindafell at January 26, 2014 06:18 PM (PGO8C)

This!

Posted by: CharlieBrown'sDildo at January 26, 2014 02:20 PM (QFxY5)

16 Southern Fried Kitten? That looks like fried kitten to me. Just make sure you get the hair offenit first. Nothing ruins fried kitten like fried kitten hair.

Posted by: Ima Starvin at January 26, 2014 02:21 PM (uL7bW)

17 BION I like the wings at Hooters

Posted by: Vic[/i] at January 26, 2014 02:21 PM (T2V/1)

18 I usually just buy them made. Every pizza joint around here has a special, like a large 2 topping pizza and 4lb of wings for about 25 bucks.

Posted by: Anthony L. at January 26, 2014 02:21 PM (34n6F)

19 If there are any low-carbers in the horde, I have a great recipe for wings.... Just dip the wings in melted butter and roll in grated Parmesan cheese mixed with oregano and paprika . Put on foil lined baking pan with sides coated with non-stick spray and bake for around 35-40 minutes. You could make it hotter if you put red pepper flakes instead of paprika.... dip in blue cheese dressing...

Posted by: hello, it's me also a creep-assed cracka.. at January 26, 2014 02:21 PM (9+ccr)

20 11 Best Buffalo wings are at the Peanut in KC. They're not drumettes, but actual chicken wings

Posted by: Bob at January 26, 2014 06:19 PM (s/Ukz)

huh I may have to go for the Super Bowl to check them out

Posted by: chemjeff at January 26, 2014 02:21 PM (Hvt9o)

best fried versions are executed in commercial kitchens, where the copious amounts of aerosolized and splattered fat gets cleaned up by someone else.

^^^ THIS

I always make my own blue cheese dressing and bake the wings on foil after sprinkling with garlic. Turn half way thru. Frank's Hot sauce with butter. Yumm.

Blue cheese, sour creme, garlic, salt, pepper, werstichire(?) mix and do this the day before.

Manna from Heaven.

Posted by: Infidel at January 26, 2014 02:22 PM (6bvBO)

22 I want to thank president Obama for working so hard to keep the federal government open during this global climate change cold spell caused by Bush. Thank Mr. President and once again a black man has to fix Bush's mess.

Posted by: Dorcus Blimline at January 26, 2014 02:23 PM (iB0Q2)

23 Grammie, can I interest you in this plain baked potato? With a side of white rice.

Posted by: shredded chi - If the river was whiskey, I'd be a diving duck at January 26, 2014 02:23 PM (uC3K8)

24 I never had too much of a problem with fry splatter. I have one of those thing you put over the pan that allows it to vent but stops the splatter.

Posted by: Vic[/i] at January 26, 2014 02:23 PM (T2V/1)

25 Hot wings are alright. For my super bowl, more crappie, dipped in egg and milk and covered in Harold Ensley's coating mix, than I can comfortably eat. Wash it down with ice cold tall necks.

Posted by: teej at January 26, 2014 02:24 PM (r60DJ)

26 Thor in the refrigerator. One of the things this does is dry them out. It get rid of that issue with the really fatty drippy wings. We've all run into that. Leave them there for about 2 days.. I quit frying wings a long time ago. Bake them. My sauce is none of your damn business, except it includes Franks red hot butter vinegar a little bit of honey and some barbecue sauce

Posted by: Herr Morgenholz at January 26, 2014 02:24 PM (soQVt)

27 Wasn't the celery sticks there because when wings were first invented, the only thing the cook had was chicken wings and celery sticks and just served them together.

Posted by: The Political Hat at January 26, 2014 02:24 PM (AymDN)

28 Easy to make SB snack: Soak whole water chestnuts in soy sauce for ~4-6 hours, wrap in bacon, spear with a tooth pick, and bake until the bacon is done.

Make lots of 'em, they go fast.

Posted by: Anthony L. at January 26, 2014 02:25 PM (34n6F)

29 @23 There you go again, with your fancy exotic dishes

Posted by: grammie winger at January 26, 2014 02:25 PM (P6QsQ)

30 27 Wasn't the celery sticks there because when wings were first invented, the only thing the cook had was chicken wings and celery sticks and just served them together. That's the story and we're sticking with it Everyone who claims to have invented chicken wings..

Posted by: hello, it's me also a creep-assed cracka.. at January 26, 2014 02:25 PM (9+ccr)

31 Breaded wings are an abomination before the Lord our God.

Posted by: Herr Morgenholz at January 26, 2014 02:25 PM (soQVt)

32 First!

Posted by: Tobacco Road at January 26, 2014 02:26 PM (4Mv1T)

33 I've grilled them, and they're pretty good. Homemade wings always seem to be much meatier than wings from most anywhere.

One of these days.. I got a deep fryer for Christmas.. so wings is one of the things I gotta try in it... and deep fried zucchini!

As far as the sauce goes.. I do not like most bottled wing sauces I have tried. I think a dry rub and letting them sit overnight is a better way.. then providing dipping sauces.

Posted by: Chi-Town Jerry at January 26, 2014 02:26 PM (b/lt+)

34 I bake my hot wings, they turn out better than fried

Posted by: The Dude at January 26, 2014 02:27 PM (bStrg)

35 Trader Joe's hot sauce in particular is good for making buffalo wings sauce.

Posted by: Dr. Varno at January 26, 2014 02:27 PM (V4CBV)

36 Am I safe on this thread at least?

Posted by: the chicken at January 26, 2014 02:29 PM (NU/ou)

37 Jerry, fry okra. Its like sex but without the guilt later.

Posted by: Herr Morgenholz at January 26, 2014 02:29 PM (soQVt)

38 you know, I do have a gallon of franks red hot in my pantry, maybe I should make wings next week!

Posted by: tsrblke, PhD(c) No Really! at January 26, 2014 02:30 PM (GaqMa)

39 We Politely Request That All Off-Topic or Political Comments Be Directed to the Thread Directly Below This One

I'd better pay attention. This may be important.

Posted by: Prez'nit 404 at January 26, 2014 02:30 PM (Dwehj)

40 >>Bland. I like bland Scandi tasteless stuff. Blah is my specialty. Well, you are welcome to come over and cook for my kids any time.

Posted by: Mama AJ at January 26, 2014 02:30 PM (SUKHu)

41 @37 See, now that's what I'm talking about .... Yum.

Posted by: grammie winger at January 26, 2014 02:30 PM (P6QsQ)

42 >>>Am I safe on this thread at least? Posted by: the chicken Actually, I'm doing a white bean chicken chili as we speak.

Posted by: Herr Morgenholz at January 26, 2014 02:31 PM (soQVt)

43 O/T Darion Marcus Aguliar MD mall killer has no picture anywhere? Wonder why?

Posted by: Nip Sip at January 26, 2014 02:31 PM (0FSuD)

44 29 Sorry, ma'am. Please accept this complimentary slice of plain, dry Wonder Bread as an apology.

Posted by: shredded chi - If the river was whiskey, I'd be a diving duck at January 26, 2014 02:31 PM (uC3K8)

45 I won't eat anything with skin on it. Especially chicken wings. I do have to make myself go to one of the two malls here in Massachusetts that have a Chick Fil A. I haven't had chicken tenders or strips from them in years.

Posted by: Carol at January 26, 2014 02:32 PM (z4WKX)

46 For my super bowl, more crappie, dipped in egg and milk and covered in Harold Ensley's coating mix, than I can comfortably eat.
Wash it down with ice cold tall necks. Posted by: teej at January 26, 2014 06:24 PM

My favorite fish, but I'm more of a cornmeal, salt, pepper and cayenne person for the coating.

Also, chili, preferably red but if green is all you've got, that's good for me, too.

Posted by: huerfano at January 26, 2014 02:33 PM (bAGA/)

47 Frank's hot sauce, good and CHEAP. They make a lime version, I recommend.

Posted by: Nip Sip at January 26, 2014 02:33 PM (0FSuD)

48 Jerry, fry okra. Its like sex but without the guilt later. Posted by: Herr Morgenholz
.......
I'll have to try that! Thanks!

But my wife simply hates okra.. but it'll all be mine! She gives me all her okra whenever we have gumbo.

Posted by: Chi-Town Jerry at January 26, 2014 02:34 PM (b/lt+)

49 The best wings I have ever had were Jamaican Jerk wings at a bar in Miami.

Buffalo Wild Wings makes a pretty good version.

As someone said, deep frying is best left to restaurants.

Posted by: Kreplach at January 26, 2014 02:35 PM (Xkr8I)

50 My secret to super crispy fried wings is to cover them in a mixture of flour and spices (about a half-cup flour per ten full wings) toss them around and refrigerate for at least 90 minutes. The flour and time creates an extremely thin crust that bonds completely with the skin gets super crispy without seeming like a crust. This technique may be useful in baking as well, as long as you bake on a rack over a sheet pan, but I cannot verify. Posted by: DangerGirl at January 26, 2014 06:19 PM (GrtrJ) This is very similar to what I do. I also fry them in coconut oil. Better for you and no greasy (or coconut) taste at all. I've been using Sweet Baby Ray's buffalo wing sauce. It's very good and if someone went to all that trouble to bottle it....who am I to complain.

Posted by: [/i][/b][/u][/s] Tami at January 26, 2014 02:35 PM (bCEmE)

51 Wow, talk about good timing. I've been thinking about getting a Presto FryDaddy for wings like this, shrimp, fish, fries, pickles, the works.

Does anyone here at AoS have a FryDaddy or similar home deep-fry device? Was it worth it to you? Would appreciate hearing about your experiences.

Posted by: qdpsteve at January 26, 2014 02:36 PM (HVI5a)

52 But my wife simply hates okra.. but it'll all be mine! She gives me all her okra whenever we have gumbo. Posted by: Chi-Town Jerry ---------------------------- Totally different texture when fried. They are no longer slimey when cooked like this.

Posted by: Tobacco Road at January 26, 2014 02:37 PM (4Mv1T)

53 I made really bad chicken legs this week. It was super disappointing, although in retrospect I should have realized that the base didn't really make sense. It was supposed to be orange/sriracha chicken, but it has a weird basil marinade that just totally ruined it. Blech. At least the Austin's Pizza was good. Sorry Nom Nom Paleo. I usually love you, but that was just...bad.

Posted by: Lauren at January 26, 2014 02:37 PM (hFL/3)

54 I don't usually drink beer any more, but I had a really good one Friday: Saint Arnold ICON Gold - Biere de Saison Quite a name. Great Brewers dot com: >>"The malts used were focused on creating a complex malt backbone, with subtle floral characteristics from the Hersbrucker hops," explained Inkrott. "The yeast is an aromatic Belgian Saison strain that produces complex esters balanced with earthy and spicy notes." I say: Yummy.

Posted by: Mama AJ at January 26, 2014 02:38 PM (SUKHu)

55 My father is from Buffalo, NY. The only thing we ever fried in the house was buffalo wings, and that was usually only on Super Bowl Sunday. This'll be the first year I'm not around for that, and in fact, the first year all of us kids are not around. I'm gonna miss those this year.

Posted by: .87c at January 26, 2014 02:38 PM (qZPXs)

56 For my super bowl, more crappie, dipped in egg and milk and covered in Harold Ensley's coating mix, than I can comfortably eat.
Wash it down with ice cold tall necks. Posted by:teej
...........
There ain't nothing like fried crappie. One year my father and his buds caught 200 crappie in one trip (private lake in northern Wisconsin) and we had the biggest family get together with about 6 fryers going at once. Heaven..

Posted by: Chi-Town Jerry at January 26, 2014 02:38 PM (b/lt+)

57 As for the celery sticks? I have no idea. What's the point?>>

Those are the left over trimmings from the celery for the next mornings Bloody Marys.

Posted by: The Hickster at January 26, 2014 02:39 PM (TI3xG)

58 The Cook's Illustrated crowd have a good recipe in their Slow Cooker cookbook. Sprinkle the wings with a spice blend and braise them in a slow cooker. Finish them under the broiler with a sauce of butter and Frank's. First step cooks them and keeps them moist, second step renders the fat and makes them crispy.

Posted by: Abigail Adams at January 26, 2014 02:39 PM (RioYH)

59 man, it is really windy outside

Posted by: chemjeff at January 26, 2014 02:39 PM (Hvt9o)

Posted by: qdpsteve at January 26, 2014 06:36 PM (HVI5a)

yep, have had plenty of fryers over the years, opens up to plenty of meal options (though I typically just fry up some fish and chips in it). Current one I have is a Calphalon XL which I really like.

Posted by: The Dude at January 26, 2014 02:41 PM (bStrg)

61 Darion Marcus Aguliar MD mall killer has no picture anywhere?

There's one at Weasel Zippers.
That should answer your question.

Posted by: HR at January 26, 2014 02:42 PM (hO8IJ)

62 Does anyone know how to make Chick Fil S recipe for tenders, or something close to it? I don't like McDonalds, it's more coating than chicken.

Posted by: Carol at January 26, 2014 02:42 PM (z4WKX)

63 I don't care for spicy food so I'm not big on buffalo wings. Bland. I like bland Scandi tasteless stuff. Blah is my specialty. Posted by: grammie winger

Do you at least use the Skandi spice (flour) or is that just a bit too edgy?

Posted by: pep at January 26, 2014 02:43 PM (6TB1Z)

Deep fried wings tossed with a good teriyaki sauce washed down with several ice cold Crown Royal Black Label's is what I had after my doc told me that the second round of chemo had worked a few years ago.

Sure tasted good.

Posted by: Dick Nixon at January 26, 2014 02:43 PM (VrVBw)

65 Oh, shit, that was off-topic. Please don't ban me.

I haven't made wings in a long time. There's a B-dubs down the street.

Posted by: HR at January 26, 2014 02:44 PM (hO8IJ)

66
Wait....Alton Brown's recipes are fussy? Shocker.

Posted by: Guy Mohawk at January 26, 2014 02:44 PM (n0DEs)

67 Carol, the rumor is that Chick-fil-a brines their chicken in pickle juice before doing a double breading. I can't seem to confirm this online, but it may be worth a try.

Posted by: Lauren at January 26, 2014 02:47 PM (hFL/3)

68 And T1 diabetic-friendly!

Posted by: Just Some Guy at January 26, 2014 02:49 PM (Q8Wa9)

69 Chicken. Fried Chicken? This post is racist.

Posted by: garrett at January 26, 2014 02:49 PM (uuPMb)

70 Chicken. Fried Chicken? This post is racist. Posted by: garrett ------------------------- No watermelon for you.

Posted by: Tobacco Road at January 26, 2014 02:50 PM (4Mv1T)

71 63 Does anyone know how to make Chick Fil S recipe for tenders, or something close to it? I don't like McDonalds, it's more coating than chicken. Posted by: Carol at January 26, 2014 06:42 PM (z4WKX) This is from the site 'Top Secret Recipes'. No idea if it true to Chick Fil A chicken sandwich: http://tinyurl.com/7yqvw9k

Posted by: [/i][/b][/u][/s] Tami at January 26, 2014 02:50 PM (bCEmE)

72 Does anyone know how to make Chick Fil S recipe for tenders, or something close to it? [/I\ Cutlets dredged in flour, egg, then crushed panko flakes (seasoned with salt and pepper as soon as the escape the fryer).

Posted by: garrett at January 26, 2014 02:51 PM (uuPMb)

73 Heat the oven to 400. Place frozen wings on a broiling pan. Put the pan (with the wings) in the oven; in 30 minutes turn the wings and bake another 30 minutes. Toss the wings with Frank's Red Hot Wing Sauce. The length of the cooking "dries" the wings out; when they hit the sauce they'll soak it up like sponges. I've gotten raves for these wings, and this is all it took.

Posted by: Rob Crawford at January 26, 2014 02:52 PM (ECR4N)

74 Easiest dips ever: Dip 1: Softened cream cheese blended with salsa. Eat with tortilla chips. Dip 2: Place brick of cream cheese in middle of plate. Dump a can of drained crab meat on top. Top that with cocktail sauce. Eat with Triscuits.

Posted by: Niedermeyer's Dead Horse at January 26, 2014 02:53 PM (DmNpO)

75 IMHO the best-ever chicken nuggets were the ones they used to have at KFC, which they called Kentucky Nuggets. They also used to offer a horseradish sauce with them, which was de-lish.

They supposedly have new nuggets now, but they're more like tiny lumps of chicken than nuggets. And the coating isn't half as good.

Posted by: qdpsteve at January 26, 2014 02:53 PM (HVI5a)

76 Dammit. Looks like a dredging in the old barrel for me...

Posted by: garrett at January 26, 2014 02:53 PM (uuPMb)

77 Some of the best wings are at Razzo's "Everything that grows in the swamp" in the Dallas Ft. worth Area. Also Jefferson's in AL, TN and possibly a few other states in the South. Ask for the Double dip, light on the second dip. F'en Fantastic.

Posted by: Paladin at January 26, 2014 02:55 PM (LQUXn)

78 You were saved from an invasion of Italians by the 1987 software updates Pixy installed last year.

Posted by: Tobacco Road at January 26, 2014 02:55 PM (4Mv1T)

79 Long as we're talkin' chicken, has anyone here ever been able to crack the Colonel's code of "11 secret herbs and spices"??

I've figured out that four of them are salt, pepper, garlic, and MSG.

Posted by: qdpsteve at January 26, 2014 02:55 PM (HVI5a)

80 Dip 2:

Place brick of cream cheese in middle of plate. Dump a can of drained crab meat on top. Top that with cocktail sauce. Eat with Triscuits.

Posted by: Niedermeyer's Dead Horse at January 26, 2014 06:53 PM (DmNpO)

Wow, my mom made that forever. And yes, she had to have Triscuits. Sure do miss that lady, maybe I'll get a box of Triscuits....

Posted by: Passerby at January 26, 2014 02:56 PM (sOlwy)

81 Posted by: Tobacco Road at January 26, 2014 06:55 PM (4Mv1T) Top. Hamsters.

Posted by: garrett at January 26, 2014 02:56 PM (uuPMb)

82 You were saved from an invasion of Italians by the 1987 software updates Pixy installed last year.

Too-a late-a. We're-a already here!!

Posted by: qdpsteve with the last name that ends with an I at January 26, 2014 02:57 PM (HVI5a)

83 Best wing joint I've been to is Ching's Hot Wings on the Memphis campus

Posted by: The Dude at January 26, 2014 02:58 PM (bStrg)

84 You going to do fish fry? This is what you need. All their stuff is GREAT. http://tinyurl.com/q9jx9ol

Posted by: Nip Sip at January 26, 2014 02:58 PM (0FSuD)

85 Thanks for the tips on baking wings. I like to make the buffalo chicken dip. Melt a block of cream cheese, a little milk, Frank's Red Hot, and good blue cheese dressing. Mix in chicken, top with shredded cheese, voila. Fritos Scoops ( Tostitos too delicate) For the chicken you can use canned, shred a rotisserie, or last time I pounded breasts and diced, then sautÃ©ed in hot sauce with a little butter.

Posted by: Justamom at January 26, 2014 02:58 PM (Sptt8)

86 Crushed Rice Crispies are my go to coating for frying perch / walleye.

Posted by: garrett at January 26, 2014 02:59 PM (uuPMb)

Posted by: Nip Sip at January 26, 2014 06:58 PM (0FSuD)

unless it's catfish, it's always beer batter

Posted by: The Dude at January 26, 2014 02:59 PM (bStrg)

88 Crushed rice krispies?

garrett: I think that's what panko is.

Posted by: qdpsteve at January 26, 2014 03:00 PM (HVI5a)

89 I am having a Super Bowl party, and am making the queso cheese volcano on Pinterest.

Posted by: Justamom at January 26, 2014 03:01 PM (Sptt8)

90 You can also use pork rinds as breading if you're watching your carbs/ want a gluten free breading. Just toss them in the food processor and use 'em like panko.

Posted by: Lauren at January 26, 2014 03:01 PM (hFL/3)

91 Margarita's Favorite Buffalo Wings Recipe: 1 male, aged well enough to drive 1 credit card 1/2 gal.+ gasoline Take the male, wrap in seasonal outerwear, and place in an automobile that has at least 1/2 gal. gasoline in tank. Place credit card in male hand and stir male's hunger with directions to get as many kinds of wings and sauces as he likes. Wait 15-20 minutes until done.

Posted by: Margarita DeVille at January 26, 2014 03:01 PM (dfYL9)

92 unless it's catfish, it's always beer batter Posted by: The Dude at January 26, 2014 06:59 PM (bStrg) Agreed, then coat with Autry's spicy!

Posted by: Nip Sip at January 26, 2014 03:02 PM (0FSuD)

93 The all-time BEST wings I ever had were some of the first, circa 1987. Tommy Lasorda actually used to have a chain of casual-dining Italian restaurants in SoCal, including in my home town of Lakewood.

Not only were the wings HUGE, they had an incredible sauce on them whose code I've still never been able to crack. My best recollection is that the coating was 1/3 hot buffalo sauce, 1/3 barbeque sauce, and 1/3 marinara sauce.

I will have to try that combination sometime and see if it approximates the flavor.

Posted by: qdpsteve at January 26, 2014 03:02 PM (HVI5a)

94 A local chili place (whose chili sucks) makes trays of decent wings for carryout. Much better then most and you don't have to talk your wife into letting you get a fry daddy.

Posted by: Jean at January 26, 2014 03:03 PM (4JkHl)

95 This thread is useless without pics! http://tinyurl.com/lkjcybo

Posted by: EC at January 26, 2014 03:03 PM (doBIb)

96 Crushed rice krispies? garrett: I think that's what panko is. You don't have to explain them to your fishing buddies. You say Panko and they start gettin' squirrely.

Posted by: garrett at January 26, 2014 03:03 PM (uuPMb)

97 You can also use pork rinds as breading if you're watching your carbs/ want a gluten free breading. Just toss them in the food processor and use 'em like panko. Posted by: Lauren

That's awesome

Posted by: Jean at January 26, 2014 03:04 PM (4JkHl)

98 Margarita: but what place to you steer your well-dressed husband to??

Apologies to the Horde in advance, but I *still* like Buffalo Wild Wings.

Posted by: qdpsteve at January 26, 2014 03:04 PM (HVI5a)

99 96 This thread is useless without pics! Wait, EC's wife is working? Holy shit!

Posted by: Nip Sip at January 26, 2014 03:04 PM (0FSuD)

100 Panko, is that a brand of banjo?

Posted by: Jean at January 26, 2014 03:04 PM (4JkHl)

101 Jets V Blackhawks about to start. Anthems up, now. Go Blackhawks!

Posted by: garrett at January 26, 2014 03:05 PM (uuPMb)

102 Dang. I never thought of using crushed rice krispies for panko. Great idea! Another great coating is crushed Cheez-its.

Posted by: Margarita DeVille at January 26, 2014 03:05 PM (dfYL9)

103 This thread is useless without pics! http://tinyurl.com/lkjcybo Posted by: EC at January ------------------------------ I believe that's a Royal Stewart tartan that lassie's wings are clad in. I didn't see any chicken though.

Posted by: Tobacco Road at January 26, 2014 03:05 PM (4Mv1T)

104 At Razzo's back in the 90's I was just finishing up an order of wings and red beans and rice. Was about to down the last of my ZiggenBock, when a crew of constructions sitting next to me got their order. The guy sitting next to me looks at the wings with disgust. (they look like harmless buttermilk wings, no sauce dripping off them. ... He asks for the hot sauce. I look at him and say your a better man than me. The bartender shows up with the hot sauce, and says "Yep, their pretty hot." He gives a look of disbelief and nibbles at one of the wings. Gives us a "meh" and procedes to slather the hot sauce all over the wings. I order another beer, and wait. See it takes about three wings for the burn to start...after a while he's trying to flag down the bartender, and she is butterflying all over the bar ignoring him. Finally she backs up to him and turns around with a big timber of ice water. "Is this what yo want?" LMAO while he using a napkin trying to get the hot sauce off the rest of his wings.

Good Times...good times.

Posted by: Paladin at January 26, 2014 03:06 PM (LQUXn)

105 I like to dress my wings in pint hot sauce.

Posted by: The Grammys at January 26, 2014 03:06 PM (2ArJQ)

106 True story from visiting the Anchor Bar in Buffalo: Ate nummy wings. Before leaving, went to bar to break a $20. Told bartender I needed change to tip the old man on the parking lot who said he would watch our car, cuz he looked like he could use it. Bartender hooted it up and told us the old man was the owner.

Posted by: Justamom at January 26, 2014 03:06 PM (Sptt8)

107 I believe that's a Royal Stewart tartan that lassie's wings are clad in. I didn't see any chicken though. There can be only one!

Posted by: EC at January 26, 2014 03:06 PM (doBIb)

108 Red Lobster used to sell some fantastic buffalo wings. Of course, they went out the door with one of their new menus about 10 years ago.

Other places in SoCal besides BWW that IMHO have pretty good wings:
- Applebee's
- BJ's
- Chili's
- Islands Fine Burgers & Drinks
- Pizza Hut (WingStreet)
- Round Table Pizza

Posted by: qdpsteve at January 26, 2014 03:06 PM (HVI5a)

109 Oh and of course I forgot Wing Stop. I just wish they had more flavors.

Posted by: qdpsteve at January 26, 2014 03:07 PM (HVI5a)

110 For those of us in warmer climates, deep fry outside on patio table to ease cleanup & avoid having house smell like fast food joint. Another option is garage with garage door open slightly.

Posted by: Oscar Meyer at January 26, 2014 03:07 PM (clcLS)

111 There can be only one! Posted by: EC ----------------------- Pretty sure she had two.

Posted by: Tobacco Road at January 26, 2014 03:07 PM (4Mv1T)

112

Posted by: EC at January 26, 2014 03:08 PM (doBIb)

113 99 Margarita: but what place to you steer your well-dressed husband to?? Apologies to the Horde in advance, but I *still* like Buffalo Wild Wings. Posted by: qdpsteve at January 26, 2014 07:04 PM (HVI5a) ---------------------------- That's the one! We all like BWW.

Posted by: Margarita DeVille at January 26, 2014 03:08 PM (dfYL9)

114 So wassup EC- Exercise any of the iron this weekend? While eating wings . (Gotta stay on topic or CBD might kick us out.

Posted by: Tobacco Road at January 26, 2014 03:08 PM (4Mv1T)

115 #26, if Thor is in my refrigerator, to hell with the wings and the game!

Posted by: Zombie Dachshund at January 26, 2014 03:08 PM (Na7G9)

116 I always ask for wings to be cooked extra crispy.

Posted by: Justamom at January 26, 2014 03:09 PM (Sptt8)

117 111 For those of us in warmer climates, deep fry outside on patio table to ease cleanup & avoid having house smell like fast food joint. Another option is garage with garage door open slightly. I usually fry a turkey for Thanksgiving. One year I told the wife we were going to have a gigantic fry-fest with the turkey. Fried veggies, fried appetizers, fried seafood, fried desserts, fried everything. Best thanksgiving ever!

Posted by: EC at January 26, 2014 03:10 PM (doBIb)

118 BOLLIG!

Posted by: garrett at January 26, 2014 03:10 PM (uuPMb)

119 Oscar Meyer: good advice re the deep fryer. The last thing I want is a big greasy mess in the kitchen.

Margarita: right on re BWW!! At least, they're one place that finally has a *lot* of flavors. :-)

Anybody trie BWW's Sriracha wings yet? They're supposedly limited-time-only.

Posted by: qdpsteve at January 26, 2014 03:10 PM (HVI5a)

120 Posted by: Tami at January 26, 2014 06:50 PM (bCEmE) Cutlets dredged in flour, egg, then crushed panko flakes (seasoned with salt and pepper as soon as the escape the fryer). Posted by: garrett at January 26, 2014 06:51 PM (uuPMb) Thank you Tami & Garrett. I tried to cut & paste recipe from website, but I couldnÂ’t. I am printing instead. Garrett, I cut & pasted in same word file as baked bacon.

Posted by: Carol at January 26, 2014 03:11 PM (z4WKX)

121 Anthems up, now. Go Blackhawks! Posted by: garrett at January 26, 2014 07:05 PM (uuPMb) Wait, baseball has started already? Or is this some sort of Soccer match? Cricket?

Posted by: Nip Sip at January 26, 2014 03:11 PM (0FSuD)

122 EC: mmm...

Posted by: qdpsteve at January 26, 2014 03:11 PM (HVI5a)

123 Subway has a Sriracha sauce right now too, must have hired a new marketing team.

Posted by: Jean at January 26, 2014 03:12 PM (4JkHl)

124 115 So wassup EC- Exercise any of the iron this weekend? While eating wings . (Gotta stay on topic or CBD might kick us out. Still not had a chance to tell them to come and get them. Was thinking about it, but the wife said I had to do stuff around the house. We need to head to Frontline next time we go.

Posted by: EC at January 26, 2014 03:12 PM (doBIb)

125 No butter. I worked in a wing place in Rochester NY, just an hour west of the home of the wing and the only version of wings that have butter in the sauce are the MILD ones. For pussies and kindergartners. Your sauce should effectively consist of Cayenne Pepper Sauce and cayenne pepper. Period. (tho many places have a secret ingredient or two, such as myself).

Posted by: deadrody at January 26, 2014 03:12 PM (+Dpo7)

126 Wait, baseball has started already?

Or is this some sort of Soccer match?

Cricket?

Posted by: Nip Sip at January 26, 2014 07:11 PM (0FSuD)

I think it's some form of weird rugby with a flattened ball

Posted by: chemjeff at January 26, 2014 03:12 PM (Hvt9o)

127 I think it's some form of weird rugby with a flattened ball Posted by: chemjeff at January 26, 2014 07:12 PM (Hvt9o) They look sort of cold? What's with that shit?

Posted by: Nip Sip at January 26, 2014 03:14 PM (0FSuD)

128 We need to head to Frontline next time we go. Posted by: EC ----------------------- That's in Warrenton, right?

Posted by: Tobacco Road at January 26, 2014 03:15 PM (4Mv1T)

129 Yes.

Posted by: EC at January 26, 2014 03:15 PM (doBIb)

130 chemjeff: if they're wearing skates and playing on ice, that's called "hockey."
;-)

Posted by: qdpsteve at January 26, 2014 03:15 PM (HVI5a)

131 Easier to do stuff there than Drakes.

Posted by: EC at January 26, 2014 03:16 PM (doBIb)

132 I made meatloaf and loaded, rustic smashed taters for dinner tonight. I am so stuffed.

Posted by: Niedermeyer's Dead Horse at January 26, 2014 03:16 PM (DmNpO)

133 Speaking of hockey... anybody been reading about the security in Sochi?? As well as all of the supposedly super-heightened terror alerts.

It wouldn't surprise me of some of the athletes are actually rethinking even going to compete at this stage.

Posted by: qdpsteve at January 26, 2014 03:16 PM (HVI5a)

134 80 Long as we're talkin' chicken, has anyone here ever been able to crack the Colonel's code of "11 secret herbs and spices"??

I've figured out that four of them are salt, pepper, garlic, and MSG.

Posted by: qdpsteve at January 26, 2014 06:55 PM (HVI5a)

You don't want to know ingredient #11.

Posted by: the chicken at January 26, 2014 03:16 PM (AeoJf)

135 There's a wings place near here. Hubby got take out from them a few times, but then we went there once. It. Was. Filthy. The worst I've ever seen. We've never gone back, not even for take out. What amuses me, though, is that on Urban Spoon, there are a few reviews that talk about how dirty it is...from people who still go there. Why???

Posted by: Mama AJ at January 26, 2014 03:16 PM (SUKHu)

136 At what age do your children start to eat your cooking? I'm not saying I'm the world greatest chef but people have and do pay me to cook meals and bake for them. But my own children, nah, they won't eat 9/10 things I cook. WTF???

Posted by: lindafell at January 26, 2014 03:17 PM (PGO8C)

137 Wow, talk about good timing. I've been thinking about getting a Presto FryDaddy for wings like this, shrimp, fish, fries, pickles, the works. Does anyone here at AoS have a FryDaddy or similar home deep-fry device? Was it worth it to you? Would appreciate hearing about your experiences. Posted by: qdpsteve at January 26, 2014 06:36 PM Check out the Fryin Saucer. They are great. Plus you place cooked items on the ledge to stay warm and drain. They run on a 5lbs. disposable propane tank or bigger if you want. That way the mess and stink is outside. They are portable so great for ice fishing, tailgating etc. But don't ever deep fry on a wooden deck! Or too close to the house.

Posted by: Minnfidel at January 26, 2014 03:17 PM (bXdYS)

138 ever done these with turkey wings?

Posted by: Bigby's Knuckle Sandwich at January 26, 2014 03:18 PM (KgN8K)

139 Grilling fried wings is always a winner. Adds some crisp to them and dries/ grills out the grease.

Posted by: Nip Sip at January 26, 2014 03:19 PM (0FSuD)

140 the chicken: yeah, I'd bet a few of those "secret herbs and spices" haven't been readily available at all since the Colonel kicked his last bucket in 1980. Still, you'd think somebody would have cracked most of the code by now.

OTOH of course it could all be a giant marketing hoax. I know someone once actually got a hold of a packet of the coating mix from a KFC, and *analyzed it under a microscope.* All they could identify was salt, pepper and MSG.

Posted by: qdpsteve at January 26, 2014 03:20 PM (HVI5a)

141 my meringue on my chocolate and lemon pies has deflated

Posted by: The Dude at January 26, 2014 03:20 PM (bStrg)

142 Minnfidel: will do thanks!!

Posted by: qdpsteve at January 26, 2014 03:20 PM (HVI5a)

143 But my own children, nah, they won't eat 9/10 things I cook. WTF??? Posted by: lindafell at January 26, 2014 07:17 PM (PGO8C) Cook it, bag it up, present it as take out. Let them eat it and rave. After two or three times. Let them watch you bag the shit up and see their faces. Enough.

Posted by: Nip Sip at January 26, 2014 03:21 PM (0FSuD)

144 131 chemjeff: if they're wearing skates and playing on ice, that's called "hockey."
;-)

Posted by: qdpsteve at January 26, 2014 07:15 PM (HVI5a)

no it's gotta be rugby. just look at how often they fight.

Posted by: chemjeff at January 26, 2014 03:23 PM (Hvt9o)

145 Posted by: qdpsteve at January 26, 2014 07:20 PM.....No problem. www.fryinsaucerguys.com They are cool too because they don't use allot of oil. You can't cook a turkey in them but they are great for fish, wings, apps etc.

Posted by: Minnfidel at January 26, 2014 03:23 PM (bXdYS)

146 Easier to do stuff there than Drakes. Posted by: EC ------------------------ I understand they have a 300 yd, and clearing for 1000 this year. Now I just need to get something with a bolt on it and visit. Hard to do when one gets drunk on Saturday night and buys $250 holsters. *sheepishly slinks off in the corner*

Posted by: Tobacco Road at January 26, 2014 03:23 PM (4Mv1T)

147 Minnfidel: I do like the idea of being able to take it places, and using it outdoors. I *don't* want to smell up the house. Thanks again.

Posted by: qdpsteve at January 26, 2014 03:26 PM (HVI5a)

148 Linda, my kids eat most of what I cook, but they don't always do it without complaint. However their very favorite thing in the world? When I make "bbq" chicken by dumping a bunch of bbq sauce and some whiskey in a dutch oven and toss it in the oven. Real discerning palates there...

Posted by: Lauren at January 26, 2014 03:26 PM (hFL/3)

149 There can be only one!
Posted by: EC
-----------------------

Pretty sure she had two.

Looks like "Tilted Kilt" to me.

Posted by: Paladin at January 26, 2014 03:27 PM (LQUXn)

150 Now I just need to get something with a bolt on it and visit. Hard to do when one gets drunk on Saturday night and buys $250 holsters. Wow! Does it fit perfectly?

Posted by: EC at January 26, 2014 03:28 PM (doBIb)

151 Lauren: your kids probably like it for the whiskey, even though they can't even taste it. It gives them the illusion that they're doing something illicit/illegal, i.e. "drinking underage."

Posted by: qdpsteve at January 26, 2014 03:28 PM (HVI5a)

152 Isn't there a NFL sanctioned pass and catch contest tonight?

Posted by: lowandslow at January 26, 2014 03:28 PM (IV4od)

153 Nip sip, not that easy. They are 4, 5, &7. They want chicken nuggets (costco), chicken tenders (homemade), hamburgers, hotdogs, peanut butter & cracker/bread, cereal(not kaboom), pizza (homemade),fajitas (homemade), will eat my lasagna and green chili chicken casserole. Won't eat pot roast, stew, chicken & dumplings, spaghetti & meatballs, quiche, chicken pot pie, stuffed bell peppers, any soups, steaks, roast, etc. all from scratch.

Posted by: lindafell at January 26, 2014 03:28 PM (PGO8C)

154 Looks like "Tilted Kilt" to me. It it.

Posted by: EC at January 26, 2014 03:29 PM (doBIb)

155 Is.

Posted by: EC at January 26, 2014 03:29 PM (doBIb)

156 Which reminds me: anybody ever tried that Krusteaz (or whichever brand it is) "Beer Bread"??

Looks to me like it could be either absolutely delicious... or horrible.

Posted by: qdpsteve at January 26, 2014 03:30 PM (HVI5a)

157 Minnfidel: I do like the idea of being able to take it places, and using it outdoors. I *don't* want to smell up the house. Thanks again. Posted by: qdpsteve at January 26, 2014 07:26 PM ( ....Yep, Mrs. Minnfidel would get mad at me for stinking up the place. I didn't like it either and it's great for camping or ice fishing and cooking them on the spot. I love doing wings in it too.

Posted by: Minnfidel at January 26, 2014 03:31 PM (bXdYS)

158 Wow! Does it fit perfectly? Posted by: EC ------------------------- Shoulder rig for 1911 from a guy in Monroe that does beautiful work. It snaps in, and then cants down from vertical to about 45 degrees for easy draw when unsnapped. While eating wings.

Posted by: Tobacco Road at January 26, 2014 03:31 PM (4Mv1T)

159 When I was in the Navy in Orlando in the mid-80's there was a wing place in the area, don't recollect zackly where (alcohol was involved), that had free beer. Something about not having a license. Teh tea was 1.50 a glass. Real reason was wings so hot they were torture to eat. They sure were good.

Posted by: Erowmero at January 26, 2014 03:32 PM (OONaw)

160 Lindafell, Sounds like you got three junior food critics just like my wife had when I met her and her boys.

Posted by: EC at January 26, 2014 03:32 PM (doBIb)

161 Did y'all hear Peaches busted Fluffy's cherry today at the range..... while eating wings!!!! Wooohooooo, you go Peaches!!!

Posted by: lindafell at January 26, 2014 03:33 PM (PGO8C)

162 Erowmero: yowza.

I think the *hottest* wings I've ever had were the "Atomic" wings at Wing Stop of all places. OTOH, I've never tried BWW's "Blazin'" flavor, which is supposedly even hotter.

Posted by: qdpsteve at January 26, 2014 03:33 PM (HVI5a)

163 The celery sticks (as a form of roughage) are to help on Super Bowl Monday, especially is the hot sauce gets doctored up especially hot. You do not want that stuff lingering on the way out.

Posted by: Evil Blogger Lady at January 26, 2014 03:33 PM (UYjru)

164 BWW also supposedly holds hot wing eating contests. Never seen one actually being held though.

Posted by: qdpsteve at January 26, 2014 03:34 PM (HVI5a)

165 My mom says one day they'll all be coming home begging me to cook for them and give them my recipes, so there's that 😜

Posted by: lindafell at January 26, 2014 03:34 PM (PGO8C)

166 Shoulder rig for 1911 from a guy in Monroe that does beautiful work. It snaps in, and then cants down from vertical to about 45 degrees for easy draw when unsnapped. While eating wings. You'll have to show me. I may be interested.

Posted by: EC at January 26, 2014 03:35 PM (doBIb)

167 76 Yep. Kentucky Nuggets were the best. I used to pick up an order regularly in the off crew period when I was stationed on a Trident out of Bangor living in Suquamish. You had to go through Poulsbo and there was a KFC right there. I'd go through the drive-thru on my motorcycle and they gave me funny looks the first few times.

Posted by: Dave in St. Louis at January 26, 2014 03:35 PM (lG61b)

168 Posted by: qdpsteve at January 26, 2014 07:30 PM (HVI5a) It's okay but your better off making it from scratch

Posted by: The Dude at January 26, 2014 03:37 PM (bStrg)

169 166 My mom says one day they'll all be coming home begging me to cook for them and give them my recipes, so there's that 😜 They will. The oldest step kid ALWAYS shows up Friday night and stays till Sunday, wondering what we're having for dinner.

Posted by: EC at January 26, 2014 03:37 PM (doBIb)

170 Alton didn't par boil, he steamed. The purpose is to render the fat away so that your house doesn't fill with smoke while you bake them.

Posted by: Malcolm Tent at January 26, 2014 03:37 PM (z6rTy)

171 Lindafell when I was little I was very skinny and would not eat anything except hot dogs (peeled), pickles, tuna fish, and watermelon. My mother despaired over feeding me. I was her 5th kid and she thought she had feeding picky kids down. As an adult I am much more adventurous with my food choices so, yes no matter what they say picky kids can grow up to be gourmet eaters.

Posted by: Paranoidgirlinseattle at January 26, 2014 03:38 PM (RZ8pf)

172 TR, you should post some pics of the rig at CSC.

Posted by: EC at January 26, 2014 03:38 PM (doBIb)

173 The way to cook wings properly is to bake them until they are edible/done and then finish them off in the fryer.

Posted by: Dave in St. Louis at January 26, 2014 03:41 PM (lG61b)

174 So here we are with a football-related thread, and there are no cheerleader pics.... It's like I don't even know you people anymore. (EC excepted....those were some fine-looking wings....and breasts....and legs) BRB!

Posted by: Lurking Canuck at January 26, 2014 03:41 PM (HgfyP)

175 Oops. Remember my post earlier about the BWW Blazin' Wing eating contest? Turns out they do 'em per person on request. Prize is a T-shirt and your pic on their Blazin' Challenge Wall of Fame. Found a story about a guy who tried it (and won) below:

http://tinyurl.com/3sukfba

Here's the money however:

"Buffalo Wild WingsÂ’ Â“BlazinÂ’Â” sauce weighs in at around 300,000 Scoville units, making it about 60 times hotter than a jalapeno pepper, or about in line with some of the hottest liquefied habanero peppers available. Buffalo Wild Wings treats this sauce with respect, with numerous warning labels (Â“Keep away from eyes, pets, children,Â” one sticker exclaims), and cautionary advice from the waitstaff.

But thereÂ’s more. After you sign a waiver, absolving the restaurant of responsibility in the event you should begin vomiting uncontrollably, or go blind, there are a few more details to consider. During the six minute challenge, you canÂ’t have anything to drink. You canÂ’t use any dipping sauces, like blue cheese, that would dampen the heat. You canÂ’t use a napkin. You canÂ’t use anything but your mouth to strip meat from the bone. And you canÂ’t touch your face.

With the manager and several staff members watching (not to mention a funny little fellow in a blue tracksuit who, as you can see in the photos above, was very, very interested in the goings-on), I had a bracing shot of Jameson, and began. Things went smoothly until about my sixth wing; the sauce is spicy, for sure, but it doesnÂ’t shut down all of your systems, one at a time, the way I expected. I hit a wall at around my eighth wing; my face turned red, my lips began to swell, and my eyes opened up and began spilling down my cheeks.

With the cheers of the people watching, I pushed on, completing the challenge in 4:06, almost a full two minutes shy of the time limit. Our waitress snapped a photo for the Wall of Fame (encouraging me to make the dreaded mid-thirties Â“thumbs-upÂ” sign) through a swollen faceful of tears, and gave me a few pints of milk to cool the heat, as the few other patrons who had taken a minute away from their hockey game to watch, wandered back to their respective tables."

Posted by: qdpsteve at January 26, 2014 03:41 PM (HVI5a)

176 The best chicken wings I remember came from Art Song's in SW Minneapolis. Now part of that may be that we always ate them after bar close. But since I haven't been there in 30 years I searched to see if it was still open. What I found, was that I have always been a racist.

http://tinyurl.com/kajvanr

Posted by: The Hickster at January 26, 2014 03:41 PM (TI3xG)

177 154 Nip sip, not that easy. They are 4, 5, &7. They want chicken nuggets (costco), chicken tenders (homemade), hamburgers, hotdogs, peanut butter & cracker/bread, cereal(not kaboom), pizza (homemade),fajitas (homemade), will eat my lasagna and green chili chicken casserole. Won't eat pot roast, stew, chicken & dumplings, spaghetti & meatballs, quiche, chicken pot pie, stuffed bell peppers, any soups, steaks, roast, etc. all from scratch. Posted by: lindafell at January 26, 2014 07:28 PM (PGO8C) Sound like most 4, 5 & 7 year olds. Their tastes seem to charge yearly. Hang in there.

Posted by: [/i][/b][/u][/s] Tami at January 26, 2014 03:41 PM (bCEmE)

178 Getting the kids to eat? Put it in pastry dough. I could serve dirty socks for dinner if I called it "pot pie ala stinky"

Posted by: shredded chi - If the river was whiskey, I'd be a diving duck at January 26, 2014 03:42 PM (uC3K8)

179 175 So here we are with a football-related thread, and there are no cheerleader pics....

It's like I don't even know you people anymore.

(EC excepted....those were some fine-looking wings....and breasts....and legs)

BRB!

Posted by: Lurking Canuck at January 26, 2014 07:41 PM (HgfyP)

Chicken wings have elbows.

Posted by: the chicken at January 26, 2014 03:43 PM (AeoJf)

180 I suppose this will be heresy, wings re over rated. Drumsticks on the grill are my fav.

Posted by: Misanthropic Humanitarian at January 26, 2014 03:43 PM (HVff2)

181 174 heck no you have to coat them in ice then drop em in hot oil while looking at em close

Posted by: Bigby's Knuckle Sandwich at January 26, 2014 03:44 PM (vQama)

182 The kids don't even know the whiskey is in there! Although I do cook with the good stuff so maybe they're just picking up on the quality booze.

Posted by: Lauren at January 26, 2014 03:45 PM (hFL/3)

183 154 Nip sip, not that easy. They are 4, 5, &7. They want chicken nuggets (costco), chicken tenders (homemade), hamburgers, hotdogs, peanut butter & cracker/bread, cereal(not kaboom), pizza (homemade),fajitas (homemade), will eat my lasagna and green chili chicken casserole. Won't eat pot roast, stew, chicken & dumplings, spaghetti & meatballs, quiche, chicken pot pie, stuffed bell peppers, any soups, steaks, roast, etc. all from scratch. Well, that sucks. I'd get some of those frozen bourbon chicken tenders from costco, and all those other frozen meals, sliders, popcorn chicken, etc. let them eat that till they get sick of it. Costco makes a real yummy mac and cheese too! After a few weeks of chicken tenders, they might beg for something new. If not, so be it.

Posted by: Nip Sip at January 26, 2014 03:45 PM (0FSuD)

184 Chicken wings have elbows. Posted by: the chicken Too pointy! But how you doin'?

Posted by: Lurking Canuck at January 26, 2014 03:47 PM (HgfyP)

185 Plan on sous-vide-ing the wings for 4-6 hours, then deep fry. Here's recipe. Can't wait. http://thezenkitchen.com/2012/02/sous-vide-chicken-wings/

Posted by: chrisnotrock at January 26, 2014 03:49 PM (LLCPP)

186 well if you ever go to Lincoln Nebraska, the place that has the best wings is The Watering Hole on O street. it is a bit of a dive bar but the wings really do make up for the lack of ambiance.

Posted by: chemjeff at January 26, 2014 03:50 PM (Hvt9o)

187 other big buffalo thing is beef on weck, loaded with horseradish caraway and kosher salt. buffalo guilty pleasure they won't admit to is fried bologna and onion sammiches

Posted by: Bigby's Knuckle Sandwich at January 26, 2014 03:51 PM (1t6xV)

188 Things went smoothly until about my sixth wing; the sauce is spicy, for sure, but it doesnÂ’t shut down all of your systems, one at a time, the way I expected. I hit a wall at around my eighth wing; my face turned red, my lips began to swell, and my eyes opened up and began spilling down my cheeks.

The next morning on the crapper must have been a real adventure.

Posted by: Prez'nit 404 at January 26, 2014 03:54 PM (Dwehj)

189 The next morning on the crapper must have been a real adventure.

No worries Prez'nit 404. Obamacare covers it! ;-)

Posted by: qdpsteve at January 26, 2014 03:56 PM (HVI5a)

190 Twitchy collected Tweets by people who thought the SuperBowl was tonight.

Posted by: steevy at January 26, 2014 03:57 PM (zqvg6)

191 There's a place in Columbus, OH called Barley's - one of the original craft brew places that opened up here about 20 + years ago. Their food is OK, but what they're known for food-wise is their wings. They smoke and then char-grill their wings and they are soooo good. It's like a true testament to what the wing should taste like. I like and enjoy plently of other wings----fried, baked, etc. But I've never had anything better than Barley's Smoked Char-Grilled wings - always get sauce on the side cuz they are so tasty w/o sauce even.

Posted by: ghost of hallelujah at January 26, 2014 03:59 PM (XvrTA)

192 As a former prep cook and after-hours clean-up person, I cannot but wholeheartedly agree. On Friday nights (i.e. Early Saturday morning) the oil in the deep fryer would be changed (the fryer would be cleaned between the time the old oil was dumped and the new oil was added). We would fire it up and cook fresh fries and chicken tenders. No real comment here. Just remenincing.

Posted by: Grampa Jimbo at January 26, 2014 04:01 PM (V70Uh)

193 Weird thing is my kids won't eat Mac and cheese homemade or store bought. That's usually the one thing all kids will eat, but no, not mine. They do like cheese though, Tillamook extra sharp cheddar, Parmesan, Boursin, etc.

Posted by: lindafell at January 26, 2014 04:03 PM (PGO8C)

194 Weird thing is my kids won't eat Mac and cheese homemade or store bought. That's usually the one thing all kids will eat, but no, not mine. They do like cheese though, Tillamook extra sharp cheddar, Parmesan, Boursin, etc. Posted by: lindafell at January 26, 2014 08:03 PM (PGO8C) I'm in the same boat.

Posted by: Vendette at January 26, 2014 04:05 PM (MpP9p)

195 It's probably just me, but this hot wing thing just seems like a way to tart up a piece of chicken that should have been thrown away.

Posted by: Ronster at January 26, 2014 04:06 PM (puNd6)

196 68 Carol, the rumor is that Chick-fil-a brines their chicken in pickle juice before doing a double breading. I can't seem to confirm this online, but it may be worth a try.

Posted by: Lauren at January 26, 2014 06:47 PM (hFL/3)

I just made a large vat of pork 'n beans today--enough to last a couple of weeks. I use pickle juice for both the overnight pre-soak of the pinto beans as well as for the slow-cooking (5 hours). One of those 1 gallon jars of Mt. Olive pickles contains enough brine for both the soak and the cooking.

Posted by: Sandra Fluke's solid gold diaphragm at January 26, 2014 04:06 PM (M5T54)

197 44 O/T Darion Marcus Aguliar MD mall killer has no picture anywhere? Wonder why? Posted by: Nip Sip at January 26, 2014 06:31 PM (0FSuD) I'm guessing he can't be linked to the Tea Party.

Posted by: rickl at January 26, 2014 04:06 PM (sdi6R)

198 What kind of stupid football game is this? Rice vs Sanders?.

Posted by: grammie winger at January 26, 2014 04:07 PM (P6QsQ)

199 My sister yesterday was passing through. She made "Adult mac and cheese." Sharp cheddar, fontina, romano and lobster. It was fabulous. If the kids don't any, fine. More for me.

Posted by: Grampa Jimbo at January 26, 2014 04:08 PM (V70Uh)

200 If the kids don't want any, fine...

Posted by: Grampa Jimbo at January 26, 2014 04:09 PM (V70Uh)

201 Yummmmmm, Mac and cheese with lobster??? I've got me spoon, where's the leftovers???

Posted by: lindafell at January 26, 2014 04:09 PM (PGO8C)

202 @194 & 195 So 'ettes have snobby kids? Say it's not so. Starve them till they submit!

Posted by: Nip Sip at January 26, 2014 04:10 PM (0FSuD)

203 "Darion Marcus Aguliar MD mall killer has no picture anywhere? " Daily mail has his picture.

Posted by: Lauren at January 26, 2014 04:10 PM (hFL/3)

204 197 that's interesting. i usually don't like an overly sweet baked beans ang go for a more savory taste, hence i use corned beef rather than bacon or salt pork then cook them in a slack oven for 6 hours or so. pickle juice seems a nice switch.are we talking dill, butter, what kind of pickle?

Posted by: Bigby's Knuckle Sandwich at January 26, 2014 04:11 PM (1Lfo9)

205 Sharp cheddar, fontina, romano and lobster. It was fabulous. If the kids don't any, fine. More for me. Posted by: Grampa Jimbo at January 26, 2014 08:08 PM (V70Uh) Lobster Mac is to die for. A place in Vail had it last year, this year nope. Guess lobster got too expensive.

Posted by: Nip Sip at January 26, 2014 04:12 PM (0FSuD)

206 I use French's Hot Wings seasoning and a roasting bag. 350 degrees for an hour. Remove from bag, place on non-stick aluminum foil lined baking sheet, under the broiler to crisp them up for 5-8 minutes, turn them once, 5 more minutes. Then I toss them in a large stainless steel bowl with Buffalo Wild Wings Caribbean Jerk sauce I buy from them in bottles.

Gonna do 9 pounds of them next Sunday, plus pulled pork sandwiches, mini-Crescent roll Lil' Smokies in a blanket, spicy artichoke/spinach dip, plus some Tyson Anytizers of a non-spicy variety for the faint of heart. Along with fresh made guacamole, miscellaneous cheeses, summer sausage and chips/crackers. Almost forgot. Velveeta and Rotel queso dip.

Fire up the 50" plasma and let the sweating begin.

Posted by: zipity at January 26, 2014 04:12 PM (kwgTF)

207 The Left will never stop using the Mentally Ill as an argument against the 2nd Amendment.

Posted by: Grampa Jimbo at January 26, 2014 04:13 PM (V70Uh)

208 So 'ettes have snobby kids? Say it's not so. Starve them till they submit! Posted by: Nip Sip at January 26, 2014 08:10 PM (0FSuD) I'm #195. I personally have the mac and cheese problem. Sorry for the confusion.

Posted by: Vendette at January 26, 2014 04:13 PM (MpP9p)

209 CBC still here?

Posted by: Sean Bannion[/i][/s][/u][/b] at January 26, 2014 04:14 PM (yz6yg)

210 I can make that lobster Mac and I will, for myself since my husband doesn't eat seafood and the kids don't eat Mac and cheese. Sigh....

Posted by: lindafell at January 26, 2014 04:14 PM (PGO8C)

211 @204 Isn't that funny. Just as I suspected. They just posted that picture. I am sure the picture will be included in the NY Times story, ha ha. No pic? Means not PC.

Posted by: Nip Sip at January 26, 2014 04:14 PM (0FSuD)

212 Clearly democrats should not be allowed to buy guns. http://tinyurl.com/kuklc9s

Posted by: Nip Sip at January 26, 2014 04:16 PM (0FSuD)

213 I saw the price tag on the four tiny lobster tails. OMG. It's not likely that I will be buying that soon.

Posted by: Grampa Jimbo at January 26, 2014 04:16 PM (V70Uh)

214 CBC still here? Posted by: Sean Bannion at January 26, 2014 08:14 PM (yz6yg) Do you mean CBD?

Posted by: Vendette at January 26, 2014 04:17 PM (MpP9p)

215 214 get some crawdads maybe

Posted by: Bigby's Knuckle Sandwich at January 26, 2014 04:18 PM (A3xjH)

216 194 Weird thing is my kids won't eat Mac and cheese homemade or store bought. That's usually the one thing all kids will eat, but no, not mine. They do like cheese though, Tillamook extra sharp cheddar, Parmesan, Boursin, etc. Posted by: lindafell at January 26, 2014 08:03 PM (PGO8C) ----------------------------- One of my kids was like that. Loved cheese. LOVED macaroni with butter. Hated mac and cheese. Weird! Well, I had mac and cheese sometimes anyway. I'd just give him a tiny portion....and a double portion of veggie, fruit, whatever. In time he learned to tolerate it....then like it.

Posted by: Margarita DeVille at January 26, 2014 04:18 PM (dfYL9)

217 Do you mean CBD? Yeah. Typo.

Posted by: Sean Bannion[/i][/s][/u][/b] at January 26, 2014 04:18 PM (yz6yg)

218 CBC probably monitors this site, to make sure we don't spit on them.

Posted by: Grampa Jimbo at January 26, 2014 04:18 PM (V70Uh)

219 219 CBC probably monitors this site, to make sure we don't spit on them. Fuck the frogs and their socialist TV.

Posted by: Nip Sip at January 26, 2014 04:19 PM (0FSuD)

220 Vendette, PLEASE tell me you're not looking fro karaoke for NoVaMoMee II: The Embiggening. Please.

Posted by: Sean Bannion[/i][/s][/u][/b] at January 26, 2014 04:20 PM (yz6yg)

221 CBC probably monitors this site, to make sure we don't spit on them. Posted by: Grampa Jimbo at January 26, 2014 08:18 PM (V70Uh) Defund the Canadian Broadcasting Corporation!

Posted by: Vendette is seriously for this at January 26, 2014 04:20 PM (MpP9p)

222 Vendette, PLEASE tell me you're not looking fro karaoke for NoVaMoMee II: The Embiggening. Please. Posted by: Sean Bannion at January 26, 2014 08:20 PM (yz6yg) I am not. I can live a happy and satisfied life without hearing you or others sing.

Posted by: Vendette at January 26, 2014 04:21 PM (MpP9p)

223 At the risk of being obvious, CBC = Congressional Black Caucus. Is there a French Socialist TV channel with those initials?

Posted by: Grampa Jimbo at January 26, 2014 04:22 PM (V70Uh)

224 I am not. I can live a happy and satisfied life without hearing you or others sing. Good. Because Cochran is under the mistaken impression that would be fun.

Posted by: Sean Bannion[/i][/s][/u][/b] at January 26, 2014 04:23 PM (yz6yg)

225 Does anyone here at AoS have a FryDaddy or similar home deep-fry device? Was it worth it to you? Would appreciate hearing about your experiences. Posted by: qdpsteve at January 26, 2014 06:36 PM (HVI5a) I haven't tried the Fy Daddy family, but I've gotten a crapload of use of our Cuisinart compact 1.1 liter deep fryer. It's great for two or three people. you may have to do several batches, but the upside is that you have less oil to have to buy and discard. I love the little thing, but right now I am also experimenting with the Philips Air fryer. It does a pretty good job on frozen fries so far, but I need to try it on more things. I think it could be good on wings. I'm not worried about the health crap--I just don't like dealing with large quantities of oil.

Posted by: stace at January 26, 2014 04:23 PM (9PXzx)

226 CBC = Congressional Black Caucus. Is there a French Socialist TV channel with those initials? Posted by: Grampa Jimbo at January 26, 2014 08:22 PM (V70Uh) CBC also = Canadian Broadcasting Corporation = Mothercorp. It is the equivalent of PBS, but with even more influence.

Posted by: Vendette at January 26, 2014 04:25 PM (MpP9p)

227 We used to have a "Betty G" deep fryer. I deeply regret that we sold it. I would love to have it now.

Posted by: Grampa Jimbo at January 26, 2014 04:25 PM (V70Uh)

228

Not Buffalo, but I've had tremendous success at football gatherings for the past 3 or 4 years with some other wing recipes. Especially the combo of the buttermilk/cumin wings and the tangy wings.

Buttermilk: just marinate a bunch of wings overnight in the fridge in a large freezer bag or container; buttermilk, lots of ground cumin, some salt, some lemon juice, some minced garlic. Next day, roast them skin-side up on a foil-covered baking pan for 30 min. @ 425, then brush them with a mixture of lemon juice, salt, and ground cumin, then another 15 min. in the oven. Unique, mellow, slightly sour herbal flavor, they brown up nicely on the edges.

Tangy: wings tossed in olive oil, salt, pepper, garlic powder, then roasted on a foil-covered baking pan for 45 min. @ 450 - 500. Meanwhile, reduce a mix of soy sauce, balsamic vinegar, and some sugar on the stove until it's starting to get thicker. Take the wings out, let them "rest" for a few minutes, then toss them with the reduced/thickened soy/balsamic glaze. Let stand 10 min., toss again. Tangy and delicious.

Together, side by side, these make an excellent wing combo.

Posted by: non-purist at January 26, 2014 04:27 PM (afQnV)

229 Frank's + butter + garlic = Buffalo Wild Wings' spicy garlic sauce.

Posted by: Buddy at January 26, 2014 04:28 PM (yTN46)

230 At least you don't have to put the hobo in the fridge one day in advance. Posted by: Anthony L. But isn't that advised for the best results? We'd better ask Ace. Does he use salt, pepper and garlic powder?

Posted by: The Farmer at January 26, 2014 04:29 PM (eBupg)

231 It's probably just me, but this hot wing thing just seems like a way to tart up a piece of chicken that should have been thrown away. Posted by: Ronster at January 26, 2014 08:06 PM (puNd6) I wouldnÂ’t eat them, but I was one of those difficult to feed kids and grew up to be a difficult to feed adult. Even when I feed myself!

Posted by: Carol at January 26, 2014 04:38 PM (z4WKX)

232 But isn't that advised for the best results? We'd better ask Ace. Does he use salt, pepper and garlic powder?>>

I think a marinade/disinfade in Listerine or Purell with some spices is the way to go with hobo meat.

Posted by: The Hickster at January 26, 2014 04:41 PM (TI3xG)

233 One of those wings restaurant chains is no guns. I forget which one. It may depend on the individual franchise, but something to watch out for.

Posted by: stace at January 26, 2014 04:42 PM (9PXzx)

234 228 We used to have a "Betty G" deep fryer. I deeply regret that we sold it. I would love to have it now. Posted by: Grampa Jimbo at January 26, 2014 08:25 PM (V70Uh) Lol. I had one of those. My mom used to borrow it and one of my tables every year for the big Christmas party to serve some kind of hot dish on the buffet. One of the legs fell off, but I think it was still kind of working when I finally gave it away. My Betty G was a Christmas tradition.

Posted by: stace at January 26, 2014 04:47 PM (9PXzx)

235 We have made chipotle wings for years. Mix a small can of chipotle peppers, a dash of lemon juice, dash of soy sauce,crushed garlic, tblsp of brown suger to stick the stuff to the wings. Marinate for a bit if you wish, put in a big flat pan at 350 and turn after 25 min, then give it another 25 or so in the oven. test, should fall off bone. Chipotle cans vary in heat , or use dried chipotles which are generally hotter. Very little mess, pour some boiling water in the pan with detergent to clean and soak for a bit and loosen stuff with a wisk. Same mixture is great on pork ribs or almost anything. Cut up whole chicken absorbs more sauce. No deep fry mess.

Posted by: bill sometimes bill from canada at January 26, 2014 04:47 PM (anB09)

236 There's a Canadian Socialist tv radio network with those initials, you think NPR is bad ?

Posted by: bill sometimes bill from canada at January 26, 2014 04:53 PM (anB09)

237 yeah, I have chicken wings, Michelle has cannons.

Posted by: Barack Obama at January 26, 2014 05:00 PM (zjcTL)

238 Not sure this has been mentioned before, but I imagine most Game of Thrones fans bought A Feast of Ice and Fire as a collectible and let it just sit on their swag shelf.

This is a mistake. You'll want to use it, especially if you like food with a slightly medieval flair. Hell, even if you don't read the books or watch the TV adaptation I'd recommend getting it anyway.

Posted by: Saber Alter at January 26, 2014 05:02 PM (DNu5Y)

239 Tequila lime done on the grill is my all time favorite. I always double the Tequila called for.

Posted by: Ben Had at January 26, 2014 05:04 PM (s0eyd)

240 198 44 O/T

Darion Marcus Aguliar MD mall killer has no picture anywhere?

Wonder why?

Posted by: Nip Sip at January 26, 2014 06:31 PM (0FSuD)

I'm guessing he can't be linked to the Tea Party. Posted by: rickl

Racist

Posted by: Jean at January 26, 2014 05:09 PM (4JkHl)

241

hate to be the out of the loop dope again, but what is BWW?

also Steve at 80 wondered about KFC. Here's one link I found via google

of course, pixy mxsplx complained abotu long strings...

http://aneveningmeal .blogspot.com/2011/02/ kfc-secret-recipe-revealed.
html

Posted by: mallfly at January 26, 2014 05:11 PM (zjcTL)

242 mallfly: BWW = Buffalo Wild Wings.
And thanks for the KFC link!

Posted by: qdpsteve at January 26, 2014 05:39 PM (HVI5a)

243 Then I toss them in a large stainless steel bowl with Buffalo Wild Wings Caribbean Jerk sauce I buy from them in bottles.

Oh and I forgot to mention: yep, BWW's jerk sauce is da bomb.

Posted by: qdpsteve at January 26, 2014 05:40 PM (HVI5a)

244 I always double the Tequila called for.

Posted by: Ben Had at January 26, 2014 09:04 PM (s0eyd)

Well duh....

Posted by: CharlieBrown'sDildo at January 26, 2014 05:52 PM (QFxY5)

245 Posted by: Malcolm Tent at January 26, 2014 07:37 PM (z6rTy)

Well....it's a dead thread, so I am writing to nobody, but you are 100% correct.

I misspoke. I made the dish once, then decided it was too much work and just dried the wings in the refrigerator.

Thanks for the correction.

Posted by: CharlieBrown'sDildo at January 26, 2014 06:01 PM (QFxY5)

246 Just wings, no shoulder shit. That's for corn bread losers.

Posted by: Corona at January 26, 2014 06:26 PM (fh2Y7)

247 17 BION I like the wings at Hooters Posted by: Vic at January 26, 2014 06:21 PM (T2V/1) they have wings?

Posted by: Cicero Kid at January 26, 2014 06:30 PM (tcK++)

248 I do them in the oven. tenderonee!

Posted by: Cicero Kid at January 26, 2014 06:31 PM (tcK++)

249 oh, and brine them first for one hour in 1/4 salt to the quart of water. rinse if u want to . do not add salt to the sauce recipe. TENDERRONEEE!

Posted by: Cicero Kid at January 26, 2014 06:32 PM (tcK++)

250 Blue cheese tastes like my crotch smells after working outside under a hot summer sun and not showering for a week.

imo

Posted by: Kevin at January 27, 2014 09:05 AM (guvk8)

251 This is a taste test. Taste testing...3...2...1...

Umm, Umm, Umm.

Posted by: Hammersmith Police at January 27, 2014 10:20 AM (yDWX4)

252 I usually just stick to deep frying them. During the summer I'll move the fryer outside on the patio to mitigate splatter messes and smells. But by far the best wings I've ever made were when I deep fry them in lard for 10-12 minutes and then toss them in Frank's wing sauce. Not to mention the lard is far cheaper than peanut oil which is IMHO the next best possible fat to deep fry them in. There is a reason Chic-Fil-A uses peanut oil to deep fry their tenders because it just brings an awesome flavor to chicken; but good lord, it is expensive. Also, I prefer to butcher my own wing drumsticks and winglets down from the whole wing and save the tips for stock. You usually end up getting meater and more tender pieces when you cut them down yourself. Though it helps to have a good sharp filet knife to get down between the joints and make a clean cut. I like my soft grip Wusthof fish filet knife. The rubber grip helps you keep a good hold of the knife while dealing with slimy pieces of raw meat.

Posted by: Heftyjo at January 27, 2014 01:23 PM (0/c8m)

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