On 1/16/2013 5:52 AM, Bryan wrote:
> On Tuesday, January 15, 2013 6:51:41 PM UTC-6, jmcquown wrote:
>> On 1/15/2013 2:56 PM, wrote:
>>
>>> On Jan 15, 5:40 am, cant cook > wrote:
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>>>>
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>>>> Hi,
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>>>> Years ago when my mother was still alive she used to make these crispy orange flavoured chicken wings breaded with corn flakes and orange juice.
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>>>> I do not know how to cook. I generally eat some form of pasta with bought sauces. My "guyet" also includes frozen vegetables with shrimps and dinners of frozen meals available, just about everyday. I might add I have high blood pressure now.
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>>>>
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>>>> I would appreciate a step by step instruction how to make those chicken wings retaining the crisp and juicy texture, she captured. She served it with cream celery. That recipe would also be appreciated.
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>>>> rogie
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>>>>
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>>> Google is your friend.
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>>>
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>> Even google won't help with cornflakes and orange juice.
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>> This looks interesting:
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>> http://www.justataste.com/2012/08/cr...-wings-recipe/
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>> No, I've not tried this recipe. I'm not sure how "crispy" it would be.
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>> It looks more glazed than anything. When I eat chicken wings and
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>> "drummies" I want the skin and coating to be crisp because there's
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>> really not much else to them. I don't make a meal out of chicken wings.
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>> They are occasional snack food.
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> They're so expensive. Thighs and breasts go on sale as cheap as 99 cents a pound, drumsticks as low as $1.0, but I haven't seen wings for less than $2,29 in years, and usually they're closer to 3 bucks.
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>
> --Bryan
>
I've not seen chicken thighs or breasts on sale for that price in at
least 5 years. "Chicken legs quarters" (thighs & drums) sometimes go on
sale for 99 cents/lb. Chicken wings simply aren't worth the price,
IMHO. This is one of those things I don't make at home anymore. Let
someone else cook the wings in a restaurant.

Years ago I used to do "Buffalo" wings in the oven rather than deep fry.
Mine weren't battered. The wings and drummies were well brushed with
seasoned butter and hot sauce combo and placed on a cast iron griddle in
a hot oven. I'd occasionally baste them with more butter/hot sauce and
turn them using tongs. They came out nicely crisp and nicely spicy. No
deep fry splatter to clean up.

I haven't made them in a long time. Wings are tasty but a lot of work
for such a small yield in terms of actual food.

Jill