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Anonymous Sun 24 Apr 2011 12:03:00 No.2763540 View View Reply Original Report

Quoted By:

ITT we talk about the greatest food stuff known to mankind The Hot Wing
It's the fattiest bits of the chicken, deep fat fried and dipped in ranch, doesn't get any better than that.
First item up for discussion: How do you make your sauce thicky-sticky like at the restaurants?
Also post your sauce recipes.

Anonymous

Anonymous Mon 25 Apr 2011 13:02:00 No.2765818 Report

Quoted By: >>2768695

http://en.wikipedia.org/wiki/Blue_cheese
>blue not bleu
hipsters just trying to be different

Anonymous

Anonymous Mon 25 Apr 2011 13:36:00 No.2765874 Report

Quoted By:

protip: steam the wings prior to frying. Eliminates most of the fat and allows for crispier skin

Anonymous

Anonymous Mon 25 Apr 2011 13:47:00 No.2765901 Report

Quoted By:

I only made wings once.
I had to make them in batches, so I dunked the first batch in the sauce and put it in the oven to stay warm while working on the next batch. This turned out to be win because the sauce cooked onto the wings. I did half butter, half Frank's but it was no way hot enough. I had a 7 year old girl scarfing them down, just to drive the "NOT HOT ENOUGH" point home.

Anonymous

Anonymous Mon 25 Apr 2011 17:23:00 No.2766238 Report

Quoted By:

bump

Anonymous

Anonymous Tue 26 Apr 2011 09:19:00 No.2767540 Report

Quoted By:

bump

Anonymous

Anonymous Wed 27 Apr 2011 00:00:00 No.2768695 Report

Quoted By:

>>2765818

>French bleu
>English blue

Anonymous

Anonymous Wed 27 Apr 2011 00:12:00 No.2768729 Report

Quoted By:

I can't eat wings with ranch. Ranch is one of the few things I just don't like to eat at all. If I'm at a friend's house and the only dressing they have is ranch (only happened once), I'll enjoy my salad as it comes.

>all my friends like ranch
>my entire family likes ranch
>roommate puts ranch on just about EVERYTHING, completely drowns his pizza in it.

Anonymous

Anonymous Wed 27 Apr 2011 00:23:00 No.2768753 Report

Quoted By: >>2768798

wings are a garbage part of the chicken
I only use them for making stock
Frank's hot sauce is fucking disgusting
cook some breast or thigh meat and eat it with a good hot sauce and it's a thousand times better

Anonymous

Anonymous Wed 27 Apr 2011 00:25:00 No.2768758 Report

Quoted By: >>2768857

The hot wing is like an incurable cancer on the prostate of the culinary world.
Fucking animals.

Anonymous

Anonymous Wed 27 Apr 2011 00:33:00 No.2768785 Report

Quoted By: >>2768861

Oh hell, I'm sure I'll start a shitstorm with this, but fuck it.

Ketchup, Frank's Redhot, garlic powder, honey and sriacha. That's my standby sauce. The ketchup adds depth, sweetness and thickening. I simmer it for a few minutes while my wings cook, toss all while hot.

I make an "Asian" sauce by simmering 1 can of pepsi, 2 crushed garlic cloves, ginger, salt and red pepper flakes until reduced by half or so. This is more of a light glaze, I toss the wings in this sauce and then put in the oven to coat the wings and they get sticky. finish with green onions and sesame seeds.

Anonymous

Anonymous Wed 27 Apr 2011 00:41:00 No.2768798 Report

Quoted By: >>2768831

>>2768753
Wings are on the low end of the spectrum of chicken cuts because of their low meat:stuff ratio, but are far from being "garbage". Applications that use them correctly feature the flavor and texture of the skin and fat, which is why they are best fried, and a much better conduit for heavy sauces that the rest of the bird. Hot sauce on breasts/thighs is not nearly as good as with wings, simply because your hot sauce ratio is so low with the "good cuts" (you have to keep adding it throughout the meal to get sauce in every bite).
Further they aren't really that good for stock because their amount of bones, while large in comparison to other cuts, is just way too small for proper stock-fuel like deboned carcasses. That, coupled with the relatively high amount of meat and fat, will result in your stock being to fat (slimy and greasy), lacking any substatial body (not enough collagen to gelatinize), and having so much chicken flavor (from the meat) as to limit its uses pretty severly.

Your manufactured elitism is keeping you half-informed, and you should learn to make better use your chickens.

Anonymous

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Anonymous Wed 27 Apr 2011 01:01:00 No.2768831 Report

Quoted By: >>2768991

>>2768798
>implying I can't use a knife to get pieces of meat with the same surface area
>implying I make stock using only wings
>implying fat isn't an easily separated byproduct of making stock
>implying "elitists" aren't the douchebags eating garbage parts of chickens like combs and feet these days

Anonymous

Anonymous Wed 27 Apr 2011 01:20:00 No.2768857 Report

Quoted By: >>2768869

>>2768758
>The hot wing is like an incurable cancer on the prostate of the culinary world.

Prostate cancer is "in" the prostate, buddy. Maybe you should get your own checked. You seem cranky.

Chicken wings had limited value commercially because of low meat to bone weight ratio, before the invention of the buffalo wing. But, people have been consuming chicken feet, gizzards, chitlins, liver and offal for the desired cut since the beginning of time. If you don't understand that each part of an animal is different from other parts in flavor and texture, you simply are a picky eater.

I know people who eat the skin on wings partially, completely, or not at all, and all enjoy the white meat with the juiciness of dark meat. Cooking meat on the bone is flavorful, and the high bone content is supreme! Get off on your trolling, and yea, get that prostate checked. You'll probably enjoy it.

Anonymous

Anonymous Wed 27 Apr 2011 01:21:00 No.2768861 Report

Quoted By:

>>2768785
Very interesting two recipes. You know, some of the original sweet&sour pork recipes had a base of ketchup with the pineapple juice and vinegar. You just created a fusion of that.

Anonymous

Anonymous Wed 27 Apr 2011 01:24:00 No.2768869 Report

Quoted By: >>2768885

>>2768857
>more flavorful
>drown in shitty franks hot sauce

makes sense to me

Anonymous

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Anonymous Wed 27 Apr 2011 01:34:00 No.2768885 Report

Quoted By:

>>2768869
>thinks franks tastes shitty
>thinks his opinion matters

Anonymous

Anonymous Wed 27 Apr 2011 02:19:00 No.2768972 Report

Quoted By:

I've never had ranch on my wings. All the places out here on long island (that I have been to) only offer blue cheese with their wings. What area uses ranch instead?

Anonymous

Anonymous Wed 27 Apr 2011 02:26:00 No.2768991 Report

Quoted By: >>2769061

>>2768831
If you do use a knife to manfacture pieces of meat with larger surface areas, it doesn't add skin (nor reduce meat). That high skin:meat ratio is what makes wings better for certain applications (deepfrying & heavy saucing), and appoximating them with other cuts will inevitably result in lesser quality. Ground up some tenderloin for burgers, and your burgers will suck. Get it?

All fat does not separate from stock while cooling, and fattier input will absolutely result in greasier stock. Perhaps you are unaware of how greasy and thin your stock is because you lack the context of good stock.

It could ceratinly be argued that offal has gotten more popular these days, but if you think that makes it inherently bad to eat it, then you are far too concerned about the cause and effects of cultural popularity. That makes you the worst version of what you so clearly despise: the wilfully uninformed elitist hipster douchebag.

tl;dr: You're an ignorant douchebag.

Anonymous

Anonymous Wed 27 Apr 2011 02:55:00 No.2769060 Report

Quoted By:

bump for wingy goodness

Anonymous

Anonymous Wed 27 Apr 2011 02:56:00 No.2769061 Report

Quoted By: >>2769233

>>2768991
my stock is fine, thank you I doubt that a few wings makes that much difference in a stock pot filled with carcasses but if you want to pretend that makes my stock awful and fatty, whatever

I love how preferring chicken breasts and thighs to wings makes me a hipster and a grease monger.

Enjoy pretending that shitty meat covered with awful imitation hot sauce is good food.

Anonymous

Anonymous Wed 27 Apr 2011 04:29:00 No.2769233 Report

Quoted By: >>2769269

>>2769061
Preferring chicken breasts and thighs to wings doesn't make you a hipster.

Not understanding that the material apsects of different cuts off a bird reflects differing applications in specific dishes, and globally categorizing one as always "better" than another, and therefor entirely swearing off their uses, and substituting "better" cuts that aren't as appropriate, makes you ignorant (and a bad cook).

Calling one cut "garbage" because you think that it's become too popular makes you a hipster (and a fucking douchbag.

Using wings in your stock, makes you wasteful (and your stock more greasy, less thick, and too distincly tasting of chicken to be used in more more than greasy chicken soup).

Anonymous

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Anonymous Wed 27 Apr 2011 04:51:00 No.2769269 Report

Quoted By:

>>2769233
>You're not allowed to dislike wings because I hate greasy food

wat
holy fuck you're dumb
just keep repeating the same bullshit to yourself

Anonymous

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Anonymous Wed 27 Apr 2011 08:42:00 No.2769406 Report

Quoted By: >>2769413

>How do you make your sauce thicky-sticky
>thicky-sticky

oh my god I laughed so hard at that. Is that a normal saying? oh god haha.

Anonymous

Anonymous Wed 27 Apr 2011 08:47:00 No.2769413 Report

Quoted By: >>2769415 >>2769420

>>2769406
It probably is in Minnesota.

Anonymous

Anonymous Wed 27 Apr 2011 08:48:00 No.2769415 Report

Quoted By:

>>2769413
I spent the first 24 years of my life in Minnesota and I never heard that.

Anonymous

Anonymous Wed 27 Apr 2011 08:49:00 No.2769420 Report

Quoted By:

>>2769413
Minnesotans talk oddly and have many sayings, but I don;t really think that is one of them

Anonymous

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Anonymous Wed 27 Apr 2011 08:57:00 No.2769448 Report

Quoted By:

Franks with Thai chili sauce.

Tasted like azn zing sauce from bw3, but good.

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