On Mon 12 Jan 2009 10:11:38a, David Harmon told us...

> On Mon, 12 Jan 2009 00:12:49 GMT in rec.food.cooking, Wayne Boatwright
> > wrote,
>>My point would be that I prefer the higher ratio of crispy skin to meat.
>> I like drumsticks and thighs as well as I like wings, but they don't
>>represent the same thing at all.
>
> That is a point of view that simply would never have occurred to me.
> I figured all the wings fans were people looking for something to carry
> the sauce on, who hadn't discovered spoons. I like the meaty pieces.

I tend to like my wings a bit on the dryer side, but I enjoy the texture of
the crisp skin with the meat. Since I eat all of it except the bones
themselves, a nice helping of wings is very satisfying.

OTOH, if I'm having fried chicken, I prefer that the pieces are meaty and
that the meat is very moist with a crisp crust.

> I wonder what happens to all the skin from all the packages of skinless
> chicken that gets sold (actually, I probably don't want to know.) Maybe
> somebody could fry it and sell "Chicken Chicarones" for sauce dipping.

No, I'm sure you don't want to know. Actually, if you slowly render
chicken skin to accumulate the fat, the remaining crisp skin is rather
good.

> My main complaint with wings is the high ratio of bones to edible bits.
>

Well, there is that. The thing is, you just need *lots* of wings. <g>


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Monday, 01(I)/12(XII)/09(MMIX)
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