Snobby about chicken wings

[Soda Popinski]

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 

[Pine Barrens Mafia]

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

 

[Jauronimo]

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.

[Pine Barrens Mafia]

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.

 

[Jauronimo]

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.

[BillsFanNC]

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.

[GoBills808]

So not a wing snob but a beer snob, eh OP.

[Jrb1979]

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. 

[Talley56]

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

[Chef Jim]

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. 

[mead107]

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. ?

[Wayne Cubed]

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.

[Jauronimo]

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?

[Chef Jim]

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! 

[Canadian Bills Fan]

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

[Soda Popinski]

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. 

[Tierlifer]

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/

 

 

 

 

 

 

[Best Player Available]

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...

[Gugny]

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.

[teef]

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.  

[Soda Popinski]

3 minutes ago, teef said:

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.

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.  

Best wings I've ever had were at a place in the bad part of town called Flyers.   Awesome wings perfectly fried, not too much sauce but not dry, didn't need BC but it was there.   

 

2nd best were at a place down by Universal studios called The Whiskey, neat place, good atmosphere and their wings were fantastic too.  And they had a $20 elk burger on the menu that was outstanding too.   

 

My house made wings are always good, but without a big enough fryer you can only fry 3-5 at a time, it just takes too long.  I've tried using the turkey fryer but again, it's not insulated and you lose too much heat and end up boiling them.  

[teef]

Just now, Soda Popinski said:

Best wings I've ever had were at a place in the bad part of town called Flyers.   Awesome wings perfectly fried, not too much sauce but not dry, didn't need BC but it was there.   

 

2nd best were at a place down by Universal studios called The Whiskey, neat place, good atmosphere and their wings were fantastic too.  And they had a $20 elk burger on the menu that was outstanding too.   

 

My house made wings are always good, but without a big enough fryer you can only fry 3-5 at a time, it just takes too long.  I've tried using the turkey fryer but again, it's not insulated and you lose too much heat and end up boiling them.  

oh is that true?  i've actually only used our turkey fryer to steam clams in bulk.  how do you typically fry wings then?

[Soda Popinski]

Just now, teef said:

oh is that true?  i've actually only used our turkey fryer to steam clams in bulk.  how do you typically fry wings then?

I fry them with the turkey fryer and a cast iron dutch oven I put on top of it.   the cast iron stays hotter but it's still not enough volume of grease to maintain 350 when you put wings in it.   I don't use the aluminum stock pot they give you. 

[teef]

8 minutes ago, Soda Popinski said:

I fry them with the turkey fryer and a cast iron dutch oven I put on top of it.   the cast iron stays hotter but it's still not enough volume of grease to maintain 350 when you put wings in it.   I don't use the aluminum stock pot they give you. 

got ya.  that's a good tip.

[Soda Popinski]

11 minutes ago, teef said:

got ya.  that's a good tip.

I have used a wok on the stove top as well, it works but it splashes like crazy and when the wings start popping it's a mess.

[Chef Jim]

5 hours ago, Gugny said:

 

I would like to try this, except doing it when they are partially unthawed.

 

Never ever question a professional.  

[Pine Barrens Mafia]

2 minutes ago, Chef Jim said:

 

Never ever question a professional.  

 

Wager a number of interesting grease explosions happened.

 

 

[Chef Jim]

25 minutes ago, joesixpack said:

 

Wager a number of interesting grease explosions happened.

 

 

 

What the !@#$ is grease explosion?

[Pine Barrens Mafia]

2 minutes ago, Chef Jim said:

 

What the !@#$ is grease explosion?

 

usually water and grease don't mix well.

 

if something is FROZEN, even partially, it's probably got a good deal of moisture still.

 

ergo

 

poof

 

[Gugny]

1 hour ago, Chef Jim said:

 

What the !@#$ is grease explosion?

 

It's when everyone dresses up in black leather and sings "we go together like rama lama lama ka dinga da dinga dong."

 

[Chef Jim]

2 hours ago, joesixpack said:

 

usually water and grease don't mix well.

 

if something is FROZEN, even partially, it's probably got a good deal of moisture still.

 

ergo

 

poof

 

 

Bubble and spatter?  Yes.  Explosion?  No. So you got a few grease splatter burns.  A price to pay for crispy juicy wings. 

[Beast]

The Union Hotel in Binghamton.

 

Amazing wings.

[WhitewalkerInPhilly]

What I will say is that I don't think that Buffalo has a monopoly on good wings. I *have* found that within the WNY area, pretty much every random pizza shack can make pretty decent wings. The same cannot be said for outside the area in my experience.

 

There is a chain franchise around the Philly area called PJ Whelihan's, and they boast that they are the official wing of Wingbowl, the local wing eating competition. They are the local go to place for people on wing night. They are terrible. Soggy skin, small wings, flavorless sauces, and somehow they get the nod.

 

In the meanwhile, there is a fantastic place called the Jug Handle Inn that is well off the beaten path. They are a bit unconventional: they bread their wings and keep the wing tips on. This turned me off, but their sauces are fantastic, the breading is light enough that you barely notice, and the wing tips give you an extra crunchy bite at the end.

[Soda Popinski]

10 minutes ago, WhitewalkerInPhilly said:

What I will say is that I don't think that Buffalo has a monopoly on good wings. I *have* found that within the WNY area, pretty much every random pizza shack can make pretty decent wings. The same cannot be said for outside the area in my experience.

 

There is a chain franchise around the Philly area called PJ Whelihan's, and they boast that they are the official wing of Wingbowl, the local wing eating competition. They are the local go to place for people on wing night. They are terrible. Soggy skin, small wings, flavorless sauces, and somehow they get the nod.

 

In the meanwhile, there is a fantastic place called the Jug Handle Inn that is well off the beaten path. They are a bit unconventional: they bread their wings and keep the wing tips on. This turned me off, but their sauces are fantastic, the breading is light enough that you barely notice, and the wing tips give you an extra crunchy bite at the end.

About the wing size I always felt that the smaller wings fried up better, and tasted better.  The larger wings IMO were never as good.   

[Gray Beard]

[707BillsFan]

On 9/5/2018 at 9:34 AM, 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. 

 

I'm curious about this as well. Apparently, I've lived in a cave for some time. I just opened a Kohl's ad and saw an air-fryer. I went to Youtube and checked out some videos. It seems legit, but I want some actual first hand opinions from experts. I used to love cooking wings at home, but I hated the mess afterwards. I figured I'm come here and find out. Unfortunately, I missed this by a month. Anyone? 

[Augie]

10 minutes ago, 707BillsFan said:

 

I'm curious about this as well. Apparently, I've lived in a cave for some time. I just opened a Kohl's ad and saw an air-fryer. I went to Youtube and checked out some videos. It seems legit, but I want some actual first hand opinions from experts. I used to love cooking wings at home, but I hated the mess afterwards. I figured I'm come here and find out. Unfortunately, I missed this by a month. Anyone? 

 

My wife got an air fryer and insists on using it for sweet potato fries and the like. They suck. It’s as useful as her bread maker, seeing as she’s “gluten free” (selectively). I’m allowed, encouraged even, to make trips to Goodwill to drop crap off, but these two are off limits. 

 

Maybe someone else has had better success? 

 

 

. 

Edited October 9, 2018 by Augie

[plenzmd1]

Best wings are in Hammer's, after a victory..watching the 4 o'clock games...no matter what we forget to bring for the sauce or lack of a spider etc! They just taste great!!!!

 

To someone who mentioned can't keep the temp on turkey fryer up..we use a heater modified for home brewing, a poop ton of oil, and a pretty think gauge aluminum stock pot. No probs keeping the temp up.

[PromoTheRobot]

On 9/1/2018 at 10:37 PM, ExiledInIllinois said:

Just as good in other places and I was born in BFLo... Don't get it.  Wings are highly subjective BAR food.  

 

The only flaws in non-Buffalo wings is a) ranch dressing and b) they cook them too fast. A proper Buffalo wing is fried at a lower temperature so the wing tenderizes. When you get rubbery wings, it's because they cooked them on high as fast as possible.

On 9/7/2018 at 8:14 AM, Soda Popinski said:

About the wing size I always felt that the smaller wings fried up better, and tasted better.  The larger wings IMO were never as good.   

 

Back in my day (late 70's) all wings were small. You could eat 20 or 30 no problem and they were tender. Now it seems they use ostrich wings. If you don't cook them right they are rubbery.

[teef]

15 hours ago, Augie said:

 

My wife got an air fryer and insists on using it for sweet potato fries and the like. They suck. It’s as useful as her bread maker, seeing as she’s “gluten free” (selectively). I’m allowed, encouraged even, to make trips to Goodwill to drop crap off, but these two are off limits. 

 

Maybe someone else has had better success? 

 

 

. 

we use ours on the regular, and it comes out great.  the only thing we don't make with it are wings.  it's good for finger food like chicken fingers, fries/tater tots, mozzarella sticks, etc.  they come out far better than they would in the oven, and it's much faster.  ultimately it's just a small convection oven.  we have a double convection oven in our kitchen, and don't use them much because of the air fryer.