Soda Popinski Posted September 4, 2018 Share Posted September 4, 2018 I've got some left over st louis style pork ribs from Saturday that tonight are going to be cut up, fried, and doused in wing sauce. I don't know why more people are not eating ribs with wing sauce seems like a no brainer 1 Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted September 4, 2018 Share Posted September 4, 2018 The only way a wing should be prepared: 1) no breading or dry rubs 2) deep fried to crisped perfection 3) quickly tossed in sauce 4) served immediately with celery and bleu cheese 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted September 4, 2018 Share Posted September 4, 2018 On 9/1/2018 at 9:28 PM, Jrb1979 said: I was listening to WGR yesterday morning and they were talking about the chicken wing festival. Howard Simon came on and said how he only eats chicken wings in Buffalo. Are a lot of people from Buffalo like that? I have wings from many different cities and a lot are just as good if not better. The farther you get from WNY the probability of garbage wings increases. There are two places in the city of Houston that I think serve a halfway decent wing. I was home in Rochester not long ago and I went to three places in one night that were each better than what I get at even my favorite place in Houston. 1 Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted September 4, 2018 Share Posted September 4, 2018 1 minute ago, Jauronimo said: The farther you get from WNY the probability of garbage wings increases. There are two places in the city of Houston that I think serve a halfway decent wing. I was home in Rochester not long ago and I went to three places in one night that were each better than what I get at even my favorite place in Houston. I will tell you, I found a decent Weck in central PA about a month ago. Link to comment Share on other sites More sharing options...
Jauronimo Posted September 4, 2018 Share Posted September 4, 2018 18 minutes ago, joesixpack said: The only way a wing should be prepared: 1) no breading or dry rubs 2) deep fried to crisped perfection 3) quickly tossed in sauce 4) served immediately with celery and bleu cheese Outside of WNY most people's benchmark for wings is Buffalo Wild Wings. When I hear people from outside the WNY area talk wings, they focus more on sauces and flavor. There is less emphasis on how the wing is cooked and it shows. Coincidentally, I made some wings yesterday. 3 batches each with a twist: 8 wings with baking powder dry brine fried for 12 minutes; 8 steamed then fried; 8 Korean style with seasoned corn starch breading and a double fry. The combo cook/double fry were the best. I'm thinking a 12 min fry, a 20 minute rest, and a 5 minute fry is pretty ideal. Link to comment Share on other sites More sharing options...
BillsFanNC Posted September 4, 2018 Share Posted September 4, 2018 43 minutes ago, Jauronimo said: Outside of WNY most people's benchmark for wings is Buffalo Wild Wings. When I hear people from outside the WNY area talk wings, they focus more on sauces and flavor. There is less emphasis on how the wing is cooked and it shows. Coincidentally, I made some wings yesterday. 3 batches each with a twist: 8 wings with baking powder dry brine fried for 12 minutes; 8 steamed then fried; 8 Korean style with seasoned corn starch breading and a double fry. The combo cook/double fry were the best. I'm thinking a 12 min fry, a 20 minute rest, and a 5 minute fry is pretty ideal. Exactly. In my experience undercooked wings with rubbery skin are the norm outside WNY. Link to comment Share on other sites More sharing options...
GoBills808 Posted September 4, 2018 Share Posted September 4, 2018 So not a wing snob but a beer snob, eh OP. Link to comment Share on other sites More sharing options...
Jrb1979 Posted September 4, 2018 Author Share Posted September 4, 2018 I love wings and they have to be cooked a certain way. They can't be rubbery or baked. As far as the flavour I love honey hot or cajun. I am not snobby in thinking that only buffalo is the only way to have wings. Link to comment Share on other sites More sharing options...
Talley56 Posted September 5, 2018 Share Posted September 5, 2018 7 hours ago, Buffalo716 said: Those are more tourist traps you need to go to mom and pop pizzerias or bar bills Good to know Link to comment Share on other sites More sharing options...
Chef Jim Posted September 5, 2018 Share Posted September 5, 2018 7 hours ago, Buffalo716 said: My father owned and operated a pizzeria in Buffalo for 30 years and I can assure you if you fry them long enough no chicken wing should be soggy... if its that much a pet peeve you ask them for extra crispy and they will leave them in the fryer longer and actually throwing them on the grill makes them a little soggier, than straight out the fryer, but not as messy My dad owned a restaurant and had the best wings ever. We fried them in very hot clean grease while they were partially frozen. 1 Link to comment Share on other sites More sharing options...
mead107 Posted September 5, 2018 Share Posted September 5, 2018 10 hours ago, Chef Jim said: My dad owned a restaurant and had the best wings ever. We fried them in very hot clean grease while they were partially frozen. If you didn’t chicken out coming to the opener, you could have showed off your chicken wing cooking skills. ? Link to comment Share on other sites More sharing options...
Wayne Cubed Posted September 5, 2018 Share Posted September 5, 2018 19 hours ago, Jauronimo said: Outside of WNY most people's benchmark for wings is Buffalo Wild Wings. When I hear people from outside the WNY area talk wings, they focus more on sauces and flavor. There is less emphasis on how the wing is cooked and it shows. Coincidentally, I made some wings yesterday. 3 batches each with a twist: 8 wings with baking powder dry brine fried for 12 minutes; 8 steamed then fried; 8 Korean style with seasoned corn starch breading and a double fry. The combo cook/double fry were the best. I'm thinking a 12 min fry, a 20 minute rest, and a 5 minute fry is pretty ideal. For me, the double fry aka confit is the way to go. I fry on a low temp, then let them rest and cool. Put them in the fridge overnight and then next day quick fry them at a higher temp. 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted September 5, 2018 Share Posted September 5, 2018 Just now, Wayne Cubed said: For me, the double fry aka confit is the way to go. I fry on a low temp, then let them rest and cool. Put them in the fridge overnight and then next day quick fry them at a higher temp. I've done that as well and the results were great. I am curious as to how the big wing places manage to pump them out consistently awesome. Are they employing a double cook or do they just leave them in the fryer for 15+ mins? Link to comment Share on other sites More sharing options...
Chef Jim Posted September 5, 2018 Share Posted September 5, 2018 1 hour ago, mead107 said: If you didn’t chicken out coming to the opener, you could have showed off your chicken wing cooking skills. ? You got my homemade sausages last year and that was enough. Traveling across the country with 20# of stuffed pigs intestines was a ton of fun.....NOT! Link to comment Share on other sites More sharing options...
Canadian Bills Fan Posted September 5, 2018 Share Posted September 5, 2018 On 9/1/2018 at 10:28 PM, Jrb1979 said: I was listening to WGR yesterday morning and they were talking about the chicken wing festival. Howard Simon came on and said how he only eats chicken wings in Buffalo. Are a lot of people from Buffalo like that? I have wings from many different cities and a lot are just as good if not better. Most of them suck here in Canada None compare to Buffalo. Having said that, we do have a few Duff's so I can always go there but the rest are pretty crappy so I just end up making my own which my wife says are just as good Link to comment Share on other sites More sharing options...
Soda Popinski Posted September 5, 2018 Share Posted September 5, 2018 I saw someone mentioned the air fryer, essentially a convection oven and I need to know from someone with experience, is it even close to oil frying? I can't believe that it is, especially if you are used to frying in peanut oil. Link to comment Share on other sites More sharing options...
Tierlifer Posted September 5, 2018 Share Posted September 5, 2018 I’m proud to say one of my watering holes here in Binghamton took 1st place in “Hot sauce” and 2nd place in another category last weekend at the Wing Fest up there for their Honey Sirscha sauce. Not bad for a corner bar in the 1st Ward of Binghamton. I’ve been playing softball out of there for years. Great owners who are brothers in their late 30s who have really done an awesome job with this place since they bought it about 6 or so years ago. I’m not saying because they won these awards that they are the best there is but my point is there definitely are some good wings outside the Buffalo area. Like you guys I’m partial to my hangouts here for wings like you guys are up there. http://oldunionhotel.com/ 1 Link to comment Share on other sites More sharing options...
Best Player Available Posted September 5, 2018 Share Posted September 5, 2018 On 9/4/2018 at 3:47 PM, Buffalo716 said: I agree a super saucy soggy wing is my least favorite Unless it's chicken wing soup from Danny's. I can handle that twice a year tops... Link to comment Share on other sites More sharing options...
Gugny Posted September 6, 2018 Share Posted September 6, 2018 On 9/4/2018 at 11:25 PM, Chef Jim said: My dad owned a restaurant and had the best wings ever. We fried them in very hot clean grease while they were partially frozen. I would like to try this, except doing it when they are partially unthawed. Link to comment Share on other sites More sharing options...
teef Posted September 6, 2018 Share Posted September 6, 2018 i honestly still think the best wings i've had were at an airport in st. louis. they were fantastic. as long as the wings aren't chewy, i'm a fan. 21 hours ago, Soda Popinski said: I saw someone mentioned the air fryer, essentially a convection oven and I need to know from someone with experience, is it even close to oil frying? I can't believe that it is, especially if you are used to frying in peanut oil. we only use ours as a mini convection oven, and almost never add any extra oil. we make things like tater tots and chicken fingers in it. it is easier, faster, and better than a traditional convection oven, but i have zero interest in doing wings in them. that being said, there was a thread where a number of members on here nailed an air fryer wing recipe. Link to comment Share on other sites More sharing options...
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