drinkTHEkoolaid Posted December 11, 2008 Share Posted December 11, 2008 DUFFS or BSG. no discussion Link to comment Share on other sites More sharing options...
Chalkie Gerzowski Posted December 11, 2008 Share Posted December 11, 2008 buy a bag of raw, frozen wings at a grocery store or Walmart...Tyson or Townshend, 5 lb. bag. Fry Daddy...put 8-10 in for about 12 minutes...mix Franks hot sauce, a bit of margerine and some Jack Daniel's BBQ sauce...mix till there's a good tang with a hint of the Jack Daniel's to take a slight edge off the Franks...Marie's Blue Cheese..............heaven. Link to comment Share on other sites More sharing options...
olivier in france Posted December 11, 2008 Share Posted December 11, 2008 Most of what he says about wings, is true...crispy, not greasy or "overly" sauced (but fully sauced) is important. The confusion here (in the article itself), is that the blue cheese is for the wing. IMO, it is only for the celery. The wing, should be eaten, slightly hotter than you can stand, without blue cheese. So, no Grady's for me. Even for wings you're the one Dean!! Blue cheese is for the Celery!! Link to comment Share on other sites More sharing options...
TheChimp Posted December 11, 2008 Share Posted December 11, 2008 Best wings ever. Go to Wegmans and buy the frozen wings. Put them in the microwave for like four minutes. Take them out, shake them up and back in for 3 minutes, take them out and pour Frank's hot sauce all over them and put them back in for another 3 to 4 minutes. Take out, let cool and then pour blue cheese dressing all over them. It's like a chicken wing soup, and absolutley fabulous! You were TRYING to make us puke, right? Link to comment Share on other sites More sharing options...
molson_golden2002 Posted December 11, 2008 Share Posted December 11, 2008 You were TRYING to make us puke, right? Not at all. These things are awesomo! https://www.wegmans.com/webapp/wcs/stores/s...:ProductDisplay Link to comment Share on other sites More sharing options...
The Dean Posted December 11, 2008 Share Posted December 11, 2008 buy a bag of raw, frozen wings at a grocery store or Walmart...Tyson or Townshend, 5 lb. bag. Fry Daddy...put 8-10 in for about 12 minutes...mix Franks hot sauce, a bit of margerine and some Jack Daniel's BBQ sauce...mix till there's a good tang with a hint of the Jack Daniel's to take a slight edge off the Franks...Marie's Blue Cheese..............heaven. Better than Molson's recipe, that's for sure. But, these wouldn't be hot enough for my niece's 10-year old boys. You are taking edge OFF of Franks? You need to add hot TO Franks, to have any real impact, IMO...but. that's me. I like em hot. I may be the only person that isn't crazy about Marie's, too. But, as they are only for the garnish, I can deal with it. Link to comment Share on other sites More sharing options...
stuckincincy Posted December 11, 2008 Share Posted December 11, 2008 buy a bag of raw, frozen wings at a grocery store or Walmart...Tyson or Townshend, 5 lb. bag. Fry Daddy...put 8-10 in for about 12 minutes...mix Franks hot sauce, a bit of margerine and some Jack Daniel's BBQ sauce...mix till there's a good tang with a hint of the Jack Daniel's to take a slight edge off the Franks...Marie's Blue Cheese..............heaven. If you want to avoid the smell of hot oil and the mess, that baked wing recipe on the side of the Frank's bottle makes acceptable wings. No flamethrowing please, folks - I know fried is better. Cut 'em up, pat them dry. Put them on a raised wire rack above a lipped baking sheet. Tips: - do not brush them with oil, thinking that they will crisp up. Added oil insures sogginess. - do not move them up to the broiler at the end of the bake time, thinking you will get extra crispness. They will char in an instant. - when they are turned over midway during the bake, I like to give 'em a very light brushing with Frank's. - feel free to extend bake time if you like. I put some Frank's, tobasco, paprika, ground pepper, dried parsley flake, a touch of salt, and some margarine in a stainless steel bowl I have, with a plastic snap-on lid. I set it on the oven top 15 minutes or so, to heat it and melt the margarine. You can make them as hot as you like...items like these are available most everywhere. http://www.junglejims.com/attractions/jung...s_hot_sauce.asp Link to comment Share on other sites More sharing options...
Wooderson Posted December 11, 2008 Share Posted December 11, 2008 Is this wings for gays? Does the cup of bleu cheese come with a pink umbrella? As a matter of fact yes, it's a gay bar. DaGimp has been seen riding the "mechanical bull" behind the bar. Link to comment Share on other sites More sharing options...
DaGimp Posted December 11, 2008 Share Posted December 11, 2008 As a matter of fact yes, it's a gay bar. DaGimp has been seen riding the "mechanical bull" behind the bar. How did u know? Yes, I lather myself with butter and Raspberry Barbecue sauce and then saddle up. It's Brokeback night out Link to comment Share on other sites More sharing options...
Wooderson Posted December 11, 2008 Share Posted December 11, 2008 How did u know? Yes, I lather myself with butter and Raspberry Barbecue sauce and then saddle up. It's Brokeback night out Haha that's great. So Heath Ledger really died from sucking up too much "butter" off the bathroom floor? Link to comment Share on other sites More sharing options...
KD in CA Posted December 11, 2008 Share Posted December 11, 2008 If you want to avoid the smell of hot oil and the mess, that baked wing recipe on the side of the Frank's bottle makes acceptable wings. No flamethrowing please, folks - I know fried is better. Frankly (pun intended), I think baked come out just fine. I do them similar to you, though I do baste with a little butter at the start. I cook them at least an hour. My little hitch is to throw them back in the oven for ten minutes after I've done the full coating of Franks. They come out great; people were impressed last years during the SB. Link to comment Share on other sites More sharing options...
stuckincincy Posted December 11, 2008 Share Posted December 11, 2008 Frankly (pun intended), I think baked come out just fine. I do them similar to you, though I do baste with a little butter at the start. I cook them at least an hour. My little hitch is to throw them back in the oven for ten minutes after I've done the full coating of Franks. They come out great; people were impressed last years during the SB. Good to hear you've tried the baked method. Wings shouldn't be thought of as snobby cuisine - a bit of crispness, a slather of lip-buzzing sauce - that's it. I think many wings are consumed by folks in fine form, at least half in the bag, or heading that way. Forget eclectic cheeses, fancy wines or beers or liquor...when one hankers for wings, one is on the hunt for heat, salt, and grease, and when out with one's pals, or them at one's home...camaraderie. Link to comment Share on other sites More sharing options...
ConradDobler Posted December 11, 2008 Share Posted December 11, 2008 I may be the only person that isn't crazy about Marie's, too. But, as they are only for the garnish, I can deal with it. Count me in on not liking Marie's either (too rich). Anyone in WNY should be buying Rootie's (sold right next to Marie's at Tops, Wegmans, etc.) It's the closest to the real deal for those that don't want to buy a gallon of Ken's at Sysco or Latinas. And WTF is it with local joints serving their wings with prepackaged bleu cheese? That stuff sucks! Just as bad is places that take decent BC and cut it with milk or mayo or some such to save a few pennies. Link to comment Share on other sites More sharing options...
The Dean Posted December 11, 2008 Share Posted December 11, 2008 Count me in on not liking Marie's either (too rich). Anyone in WNY should be buying Rootie's (sold right next to Marie's at Tops, Wegmans, etc.) It's the closest to the real deal for those that don't want to buy a gallon of Ken's at Sysco or Latinas. And WTF is it with local joints serving their wings with prepackaged bleu cheese? That stuff sucks! Just as bad is places that take decent BC and cut it with milk or mayo or some such to save a few pennies. Back in the day (when Rootie owned and ran the place), Rooties always was in contention for best wings in WNY. When I make wings, I find a decent blue cheese dressing, and add crumbled blue cheese to it. What I don't like about Maries is, the dressing itself is rather tasteless. If I made wings more often, I would get that big bottle of Ken's. Link to comment Share on other sites More sharing options...
erynthered Posted December 11, 2008 Share Posted December 11, 2008 Mammoser's Tavern & Restaurant in Hamburg has the best wings. Man, I wish I had some right now!! Link to comment Share on other sites More sharing options...
The Dean Posted December 11, 2008 Share Posted December 11, 2008 Mammoser's Tavern & Restaurant in Hamburg has the best wings. Man, I wish I had some right now!! Mammosers and BarBil are two places that have great reps, that I have never tried. Link to comment Share on other sites More sharing options...
ConradDobler Posted December 11, 2008 Share Posted December 11, 2008 Back in the day (when Rootie owned and ran the place), Rooties always was in contention for best wings in WNY. When I make wings, I find a decent blue cheese dressing, and add crumbled blue cheese to it. What I don't like about Maries is, the dressing itself is rather tasteless. If I made wings more often, I would get that big bottle of Ken's. Did someone else own it after Rootie? I was there a few times, and right before they closed the guy behind the bar seemed nervous and had a post-nasal drip problem. Another great one for wings (long gone) was the Woodshed in NT. Sunday night special - pitcher of Molson + 20 wings for $4.28. Too bad you don't live up here, I'd split that gallon of Kens with you! Link to comment Share on other sites More sharing options...
erynthered Posted December 11, 2008 Share Posted December 11, 2008 Mammosers and BarBil are two places that have great reps, that I have never tried. Never heard of BarBil. When I get back up north, I'll look them up. Though, seems like any time I get to go back its for a funeral. Link to comment Share on other sites More sharing options...
The Dean Posted December 11, 2008 Share Posted December 11, 2008 Did someone else own it after Rootie? I was there a few times, and right before they closed the guy behind the bar seemed nervous and had a post-nasal drip problem. Another great one for wings (long gone) was the Woodshed in NT. Sunday night special - pitcher of Molson + 20 wings for $4.28. Too bad you don't live up here, I'd split that gallon of Kens with you! When I temporarily relocated back to WNY several years ago, Rooties was still open, but Rootie was nowhere in sight. I was told he lived in Florida, or something, The wings were OK...but nowhere near what they were back in the 70's/80's. Then, one day I was in the neighborhood, and stopped in mid-day, and they were out of business. Link to comment Share on other sites More sharing options...
DaGimp Posted December 11, 2008 Share Posted December 11, 2008 Never heard of BarBil. When I get back up north, I'll look them up. Though, seems like any time I get to go back its for a funeral. Check it here Link to comment Share on other sites More sharing options...
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