Sunday, April 5, 2009

Chicken Wings: Three Ways

Every so often, F. and I like to fry. We'll do fresh fries every other week or so. For the final four though, we did a wing night. I put together a variety of sauces and F. trimmed all the wings.

The best way to cut the wings is to:

-Separate the drumette from the wing portion by cutting down to the bone, paralel to the drumette, and then twist the bones out from each other.

-Cut away the wing tip and discard those bits (the only purpose I can see for them would be to save them to make stock with).

The sauces we used:
L to R: North Carolina's Bone Suckin' BBQ sauce, Asian, then the classic Buffalo

First, we fried the wings in some paprika & garlic seasoned flour

We had to fry the wings in three batches, which worked out well with our three sauces. After frying and draining them on a paper bag, we then just tossed them in the bowl with the sauces until they were covered.

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