A few weeks ago I bought some frozen chicken wings on a BOGO at the
local supermarket. Two-thirds of one bag became tonight's supper. My
goal was to sort of approximate the wings we get at nearby Hooter's. It
didn't quite work out that way, but the wings were enjoyed nonetheless.
The commentary below relates to the pictures that are posted to
alt.binaries.food in three separate posts. I'm too lazy to rearrange
the words for r.f.cooking.

#1 - the wings, frozen and rinsed
#2 - my coating mixture, maybe half panko and half flour, "some" Penzeys
Old World Seasoning and "some" Penzeys Seasoned Salt, "some" being the
culinary measurement.
#3 - the wings in the 400° oven. I'd tossed them with the crumb and
flour mixture but the coating didn't stick - surprise, surprise.
Hmmmmm.

#1 - some ginger (there's that culinary measure again) and two cloves
garlic, both grated on a plane grater;
#2 - my teriyaki-wannabe sauce before the chicken broth was added to it;
#3 - the wings after being in the oven for 20 minutes, removed from the
rack, tossed again with the crumb/flour combination, returned to the
rack, the crumb/flour mixture spooned over, and the whole damn thing
spritzed with olive oil in the hope that the crumbs would stick and
become crispy. Hope springs eternal.
#4 - my fake teriyaki sauce for Rob's portion of the wings. I found one
site that said 1 tablespoon arrowroot would thicken a cup of liquid.
Bloody liars.

After another 35 minutes in the oven, I removed them for the grand
finishment (I made that up). I'd separated Rob's portion, mixed them
with some of my teriyaki-like sauce and returned them to the oven in the
hope that the sauce would thicken and glaze the wings. Fat chance.
There ain't no Santy. I used all the arrowroot I had (more than that
tablespoon) and it was still pretty thin. Phooey.

#1 - my portion of the wings, ready to be tossed with my mixture of
butter and hot sauce. The hot sauce is from my buddy George; it's
homemade and better than anything you've ever had, I garontee.
#2 - me wings, ready to go to my plate.
#3 - my plate. My blue cheese gunk isn't impressive but I don't much
care since I'm not overmuch fond of blue cheese dressing. I have this
jar in house because I'm damned if I'll pay extra for it at Hooter's.
Skroom. The tomatoes are there because I figured I should do something
to pretty the plate. If I'd had more ambition for it, I could have
jazzed it up lots more but then I decided I really don't give a rip
about what y'all might think of my "presentation." Phooey, hooey, and
ptooey.
#4 - Rob's plate, He do'n't do tomatoes. He liked my teriyaki-like
sauce on his wings and said it wasn't as sweet as the glop Hooter's
mixes with their Samurai (or whatever hokey name they call them) wings.
That was funny to me because I thought the stuff was pretty sweet.
It's not, though, as sweet nor as gloppy as what Hooter's serves up.

There you have it. The wings were meaty and tender. I didn't expect
that much from them. Then again, they *did* have a 10% "flavor
solution" in them. *******s.

I've eaten better; I've eaten worse.

Pictures (11 of them) are posted to alt.binaries.food.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
>
> A few weeks ago I bought some frozen chicken wings on a BOGO at the
> local supermarket. Two-thirds of one bag became tonight's supper. My
> goal was to sort of approximate the wings we get at nearby Hooter's. It
> didn't quite work out that way, but the wings were enjoyed nonetheless.
> The commentary below relates to the pictures that are posted to
> alt.binaries.food in three separate posts. I'm too lazy to rearrange
> the words for r.f.cooking.
>
> #1 - the wings, frozen and rinsed
> #2 - my coating mixture, maybe half panko and half flour, "some" Penzeys
> Old World Seasoning and "some" Penzeys Seasoned Salt, "some" being the
> culinary measurement.
> #3 - the wings in the 400° oven. I'd tossed them with the crumb and
> flour mixture but the coating didn't stick - surprise, surprise.
> Hmmmmm.
>
> #1 - some ginger (there's that culinary measure again) and two cloves
> garlic, both grated on a plane grater;
> #2 - my teriyaki-wannabe sauce before the chicken broth was added to it;
> #3 - the wings after being in the oven for 20 minutes, removed from the
> rack, tossed again with the crumb/flour combination, returned to the
> rack, the crumb/flour mixture spooned over, and the whole damn thing
> spritzed with olive oil in the hope that the crumbs would stick and
> become crispy. Hope springs eternal.
> #4 - my fake teriyaki sauce for Rob's portion of the wings. I found one
> site that said 1 tablespoon arrowroot would thicken a cup of liquid.
> Bloody liars.
>
> After another 35 minutes in the oven, I removed them for the grand
> finishment (I made that up). I'd separated Rob's portion, mixed them
> with some of my teriyaki-like sauce and returned them to the oven in the
> hope that the sauce would thicken and glaze the wings. Fat chance.
> There ain't no Santy. I used all the arrowroot I had (more than that
> tablespoon) and it was still pretty thin. Phooey.
>
> #1 - my portion of the wings, ready to be tossed with my mixture of
> butter and hot sauce. The hot sauce is from my buddy George; it's
> homemade and better than anything you've ever had, I garontee.
> #2 - me wings, ready to go to my plate.
> #3 - my plate. My blue cheese gunk isn't impressive but I don't much
> care since I'm not overmuch fond of blue cheese dressing. I have this
> jar in house because I'm damned if I'll pay extra for it at Hooter's.
> Skroom. The tomatoes are there because I figured I should do something
> to pretty the plate. If I'd had more ambition for it, I could have
> jazzed it up lots more but then I decided I really don't give a rip
> about what y'all might think of my "presentation." Phooey, hooey, and
> ptooey.
> #4 - Rob's plate, He do'n't do tomatoes. He liked my teriyaki-like
> sauce on his wings and said it wasn't as sweet as the glop Hooter's
> mixes with their Samurai (or whatever hokey name they call them) wings.
> That was funny to me because I thought the stuff was pretty sweet.
> It's not, though, as sweet nor as gloppy as what Hooter's serves up.
>
> There you have it. The wings were meaty and tender. I didn't expect
> that much from them. Then again, they *did* have a 10% "flavor
> solution" in them. *******s.
>
> I've eaten better; I've eaten worse.


My wings were a little simpler. I picked up some chicken wing drumlets and
popped them in the deep fryer for 7 minutes. While they were cooking I
melted a bit of margarine in a pan and added some Franks sauce to it. Then
I sliced up some carrots and celery, put some store bought blue cheese in
a bowl and grated some more blue cheese into it and stirred it around,
tossed the wings in the sauce, cracked open a beer and sat down to a nice
Buffalo wing dinner.

On Dec 30, 8:17*pm, Melba's Jammin' >
wrote:
> A few weeks ago I bought some frozen chicken wings on a BOGO at the
> local supermarket. Two-thirds of one bag became tonight's supper. *My
> goal was to sort of approximate the wings we get at nearby Hooter's. *It
> didn't quite work out that way, but the wings were enjoyed nonetheless.
> The commentary below relates to the pictures that are posted to
> alt.binaries.food in three separate posts. *I'm too lazy to rearrange
> the words for r.f.cooking.

chicken wings are so much fun, especially when you eat them with
people who don't care what you look like when you eat them. Hope you
know what I mean.

Remember Charliam's recipe on wings? That was a good one.

It was a baking method, simulating a frying method, iirc.

Karen

On Sun, 30 Dec 2007 22:17:12 -0600, Melba's Jammin'
> wrote:

>Rob's plate, He do'n't do tomatoes.

HEH! My husband too. I figured it was because he's a ferriner, guess
not.

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On Sun, 30 Dec 2007 22:52:43 -0800 (PST), Karen >
wrote:

>Remember Charliam's recipe on wings?
No.

> That was a good one.
>
>It was a baking method, simulating a frying method, iirc.

I roll my wings in oil and bake... that's no biggie and there's no
reason to think he invented it, if that method is what you're talking
about.


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Karen wrote:

> chicken wings are so much fun, especially when you eat them with
> people who don't care what you look like when you eat them. Hope you
> know what I mean.


That is soooooooo not true! A couple of years ago while deployed with a
group of fellow disaster workers we were at a bar eating wings. One
chick with us made such a mess of herself (I'm talking sauce all over
her cheeks, not just her lips and fingers!) that one of the guys took
pictures of her. She was proud to have her picture taken. The girl has
no idea that they're shown around like a joke and her eating style is
still laughed about by all these men who probably never saw a girl eat
so badly.
This woman is very sweet and kind yet to watch her eat is very
distasteful. She chews with her mouth open and talks with a mouthful.
She smacks her lips and fingers then finishes the meal by throwing her
napkin (cloth or paper, it doesn't matter!) onto her plate. Even while
others are still eating.
I avoid sitting across from her anymore. It puts me off my meal. ugh.
Somehow during this chicken wing adventure the rest of us managed to not
smear sauce over anything more than our lips...maybe not that even?

On Mon, 31 Dec 2007 02:43:33 -0500, Goomba38 >
wrote:

>This woman is very sweet and kind yet to watch her eat is very
>distasteful. She chews with her mouth open and talks with a mouthful.

How do you get people like that to understand how disgusting it is
without totally insulting them? I could do it if I didn't like the
person (wouldn't care if I insulted him/her). But a coworker eats
with her mouth full and doesn't even try to hide the food in her cheek
when she talks. It's sooo disgusting! She's not American, she's
really sweet, and has been told gently that it's offputting - but
still hasn't gotten the clue. Sigh

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In article >,
Goomba38 > wrote:

> Karen wrote:
>
> > chicken wings are so much fun, especially when you eat them with
> > people who don't care what you look like when you eat them. Hope you
> > know what I mean.
>
>
> That is soooooooo not true! A couple of years ago while deployed with a
> group of fellow disaster workers we were at a bar eating wings. One
(snipped)
> I avoid sitting across from her anymore. It puts me off my meal. ugh.
> Somehow during this chicken wing adventure the rest of us managed to not
> smear sauce over anything more than our lips...maybe not that even?

Waal, haaal, Goomba, ya big poop!! We jest got ourse'fs nekkid and
smeared the sauce on us and licked it off'n each other. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

sf wrote:
> On Sun, 30 Dec 2007 22:52:43 -0800 (PST), Karen >
> wrote:
>
> >Remember Charliam's recipe on wings?
> No.
>
> > That was a good one.
> >
> >It was a baking method, simulating a frying method, iirc.
>
> I roll my wings in oil and bake... that's no biggie and there's no
> reason to think he invented it, if that method is what you're talking
> about.
>
>
> --
That method doesn't have oil. They're just rolled in flour mixed with
whatever herbs/seasonings you like. They're baked quite a long time
until they're rather crispy and dry, then doused in a mixture of
Frank's hot sauce, butter, lime juice, and vinegar.

I first posted the recipe as "Liam's Favorite Chicken Wings," as my
husband (of that name) really liked them prepared that way. It's like
a variant of shake and bake applied to wings, I guess, nothing
terribly innovative. I had wanted to cut calories by not frying prior
to putting a buttery sauce on them. I love hot wing sauce and didn't
want to give that up. The sauce rehydrates the wings from the baking
and the overall effect is not too dry but not too greasy and goopy.

Charliam subsequently posted something about the recipe, saying he
liked it and people (naturally, in retrospect) thought he was the Liam
in the name of the recipe. Damsel liked them too but made them with
more seasonings in the flour and (I believe) without the sauce. She
called them "Crackling Wings."

pat

Melba's Jammin' wrote:
> In article >,
> Goomba38 > wrote:
>
>> Karen wrote:
>>
>>> chicken wings are so much fun, especially when you eat them with
>>> people who don't care what you look like when you eat them. Hope you
>>> know what I mean.
>>
>>
>> That is soooooooo not true! A couple of years ago while deployed
>> with a group of fellow disaster workers we were at a bar eating
>> wings. One (snipped) I avoid sitting across from her anymore. It
>> puts me off my meal. ugh. Somehow during this chicken wing adventure
>> the rest of us managed to not smear sauce over anything more than
>> our lips...maybe not that even?
>
> Waal, haaal, Goomba, ya big poop!! We jest got ourse'fs nekkid and
> smeared the sauce on us and licked it off'n each other. "-)

You do have a jolly life Barb

Karen wrote:

> Remember Charliam's recipe on wings? That was a good one.

Where is he? The last time I heard from him, he was a vegetarian. I think.

Becca

On Mon, 31 Dec 2007 06:13:50 -0800 (PST), Cryambers
> wrote:

>sf wrote:
>> On Sun, 30 Dec 2007 22:52:43 -0800 (PST), Karen >
>> wrote:
>>
>> >Remember Charliam's recipe on wings?
>> No.
>>
>> > That was a good one.
>> >
>> >It was a baking method, simulating a frying method, iirc.
>>
>> I roll my wings in oil and bake... that's no biggie and there's no
>> reason to think he invented it, if that method is what you're talking
>> about.
>>
>>
>> --
>That method doesn't have oil. They're just rolled in flour mixed with
>whatever herbs/seasonings you like. They're baked quite a long time
>until they're rather crispy and dry, then doused in a mixture of
>Frank's hot sauce, butter, lime juice, and vinegar.

Flour? Forget it.
>
>I first posted the recipe as "Liam's Favorite Chicken Wings," as my
>husband (of that name) really liked them prepared that way. It's like
>a variant of shake and bake applied to wings, I guess, nothing
>terribly innovative. I had wanted to cut calories by not frying prior
>to putting a buttery sauce on them.

How are you cutting calories if you're flouring them? Flour is the
last thing I'd want on Buffalo Wings.

>I love hot wing sauce and didn't
>want to give that up. The sauce rehydrates the wings from the baking
>and the overall effect is not too dry but not too greasy and goopy.

Oven fried wings are far from greasy. They are crispy... and goopy
from all that sauce. Yummers.



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sf wrote in :

> How are you cutting calories if you're flouring them? Flour is the
> last thing I'd want on Buffalo Wings.
>
>>I love hot wing sauce and didn't
>>want to give that up. The sauce rehydrates the wings from the baking
>>and the overall effect is not too dry but not too greasy and goopy.
>
> Oven fried wings are far from greasy. They are crispy... and goopy
> from all that sauce. Yummers.
>

This is a low carb version

@@@@@ Now You're Cooking! Export Format

Cracklin' Wings


24 whole chicken wings
1 cup pork skins; crushed
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon chipotle pepper; ground
1/2 teaspoon salt
1/2 teaspoon pepper
Optional:
1/2 cup butter
4 1/2 ounces hot sauce; Frank's
1 tablespoon white vinegar
1 lime; juiced

1. Wash chicken wings and pat dry. Separate drummies from paddles, and
cut off wing tips -reserve for another use (making chicken broth).

2. Line 2 cookie sheets with foil and spray with nonstick cooking spray.
Put pork skins, pepper, garlic powder and salt in ziplock bag; shake to
mix. Add wing pieces, a few at a time, and shake to coat. Put coated
wings on foil-covered cookie sheets. Bake in preheated 375F oven for 1
1/2 hours, moving wing pieces around after 45 minutes so they won't stick
to the foil.

3. When wings are done, melt butter in medium saucepan. Add hot sauce,
vinegar, and lime juice. Turn off heat. Toss wings with sauce and serve.

Cuisine: "Low Carb" Source: "adapted by Damsel in dis Dress" Yield: "48
pieces" - - - - - - - - - - - - - - - - - - -



Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing

NOTES : Use Reynold's Release foil and omit the non-stick spray.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Pat (Cryambers) rec.food.cooking

Yield: 12 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.83 **


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 31 Dec 2007 07:26:58 -0600, Melba's Jammin'
> wrote:

>In article >,
> Goomba38 > wrote:
>
>> Karen wrote:
>>
>> > chicken wings are so much fun, especially when you eat them with
>> > people who don't care what you look like when you eat them. Hope you
>> > know what I mean.
>>
>>
>> That is soooooooo not true! A couple of years ago while deployed with a
>> group of fellow disaster workers we were at a bar eating wings. One
>(snipped)
>> I avoid sitting across from her anymore. It puts me off my meal. ugh.
>> Somehow during this chicken wing adventure the rest of us managed to not
>> smear sauce over anything more than our lips...maybe not that even?
>
>Waal, haaal, Goomba, ya big poop!! We jest got ourse'fs nekkid and
>smeared the sauce on us and licked it off'n each other. "-)

you church people in minnesota do carry on.

your pal,
blake

In article >,
"Ophelia" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Goomba38 > wrote:

> >> That is soooooooo not true! A couple of years ago while deployed
> >> with a group of fellow disaster workers we were at a bar eating
> >> wings. One (snipped) I avoid sitting across from her anymore. It
> >> puts me off my meal. ugh. Somehow during this chicken wing adventure
> >> the rest of us managed to not smear sauce over anything more than
> >> our lips...maybe not that even?
> >
> > Waal, haaal, Goomba, ya big poop!! We jest got ourse'fs nekkid and
> > smeared the sauce on us and licked it off'n each other. "-)
>
> You do have a jolly life Barb

More like I have an active imagination, O. "-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Mon, 31 Dec 2007 16:48:15 GMT, hahabogus > wrote:

>sf wrote in :
>
>> How are you cutting calories if you're flouring them? Flour is the
>> last thing I'd want on Buffalo Wings.
>>
>>>I love hot wing sauce and didn't
>>>want to give that up. The sauce rehydrates the wings from the baking
>>>and the overall effect is not too dry but not too greasy and goopy.
>>
>> Oven fried wings are far from greasy. They are crispy... and goopy
>> from all that sauce. Yummers.
>>
>
>This is a low carb version
>
>@@@@@ Now You're Cooking! Export Format
>
>Cracklin' Wings
>

I saw that the first time it was posted. Doesn't appeal, thanks.

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Van wrote:
> "Dave Smith" > wrote in message
> ...
>>> My wings were a little simpler. I picked up some chicken wing drumlets
>>> and
>> popped them in the deep fryer for 7 minutes. While they were cooking I
>> melted a bit of margarine in a pan and added some Franks sauce to it.
>> Then
>> I sliced up some carrots and celery, put some store bought blue cheese in
>> a bowl and grated some more blue cheese into it and stirred it around,
>> tossed the wings in the sauce, cracked open a beer and sat down to a nice
>> Buffalo wing dinner.
>
> Now, THAT'S the authentic, original Buffalo wing recipe, as originated by
> the Anchor Bar in Buffalo.
>
> And the same way I make 'em as well. I believe originally it WAS Franks hot
> sauce, but now it';s Durkee's Frank's hot sauce.
>
> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
>
> Van
>
>


We had Buffalo chicken *legs* for supper a couple of days ago.

Chicken wings cost more than boneless chicken breasts (I was shocked at
the price) so I bought a huge bag of leg quarters and cut them up. I
made stock with the back trimmings, froze the thighs, and baked the
legs. Made a sauce out of margarine and Frank's hot sauce. (I think
Texas Pete or Louisiana brand hot sauce would also work.) We had celery
and bleu cheese dressing in the fridge already.

Bob

On Jan 1, 1:07 pm, zxcvbob > wrote:
> Van wrote:
> > "Dave Smith" > wrote in message
> ...
> >>> My wings were a little simpler. I picked up some chicken wing drumlets
> >>> and
> >> popped them in the deep fryer for 7 minutes. While they were cooking I
> >> melted a bit of margarine in a pan and added some Franks sauce to it.
> >> Then
> >> I sliced up some carrots and celery, put some store bought blue cheese in
> >> a bowl and grated some more blue cheese into it and stirred it around,
> >> tossed the wings in the sauce, cracked open a beer and sat down to a nice
> >> Buffalo wing dinner.
>
> > Now, THAT'S the authentic, original Buffalo wing recipe, as originated by
> > the Anchor Bar in Buffalo.
>
> > And the same way I make 'em as well. I believe originally it WAS Franks hot
> > sauce, but now it';s Durkee's Frank's hot sauce.
>
> > Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
>
> > Van
>
> We had Buffalo chicken *legs* for supper a couple of days ago.
>
> Chicken wings cost more than boneless chicken breasts (I was shocked at
> the price) so I bought a huge bag of leg quarters and cut them up. I
> made stock with the back trimmings, froze the thighs, and baked the
> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> and bleu cheese dressing in the fridge already.

Margarine instead of butter? Poverty or stupidity?
>
> Bob

--Bryan

Bobo Bonobo® wrote:
> On Jan 1, 1:07 pm, zxcvbob > wrote:
>> Van wrote:
>>> "Dave Smith" > wrote in message
>>> ...
>>>>> My wings were a little simpler. I picked up some chicken wing drumlets
>>>>> and
>>>> popped them in the deep fryer for 7 minutes. While they were cooking I
>>>> melted a bit of margarine in a pan and added some Franks sauce to it.
>>>> Then
>>>> I sliced up some carrots and celery, put some store bought blue cheese in
>>>> a bowl and grated some more blue cheese into it and stirred it around,
>>>> tossed the wings in the sauce, cracked open a beer and sat down to a nice
>>>> Buffalo wing dinner.
>>> Now, THAT'S the authentic, original Buffalo wing recipe, as originated by
>>> the Anchor Bar in Buffalo.
>>> And the same way I make 'em as well. I believe originally it WAS Franks hot
>>> sauce, but now it';s Durkee's Frank's hot sauce.
>>> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
>>> Van
>> We had Buffalo chicken *legs* for supper a couple of days ago.
>>
>> Chicken wings cost more than boneless chicken breasts (I was shocked at
>> the price) so I bought a huge bag of leg quarters and cut them up. I
>> made stock with the back trimmings, froze the thighs, and baked the
>> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
>> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
>> and bleu cheese dressing in the fridge already.
>
> Margarine instead of butter? Poverty or stupidity?
>> Bob
>
> --Bryan


Authenticity.

Bob

Bobo Bonobo® wrote:
>
> > We had Buffalo chicken *legs* for supper a couple of days ago.
> >
> > Chicken wings cost more than boneless chicken breasts (I was shocked at
> > the price) so I bought a huge bag of leg quarters and cut them up. I
> > made stock with the back trimmings, froze the thighs, and baked the
> > legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> > Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> > and bleu cheese dressing in the fridge already.
>
> Margarine instead of butter? Poverty or stupidity?


Buffalo wings are better with margarine than with butter.

On Jan 1, 1:18 pm, zxcvbob > wrote:
> Bobo Bonobo® wrote:
> > On Jan 1, 1:07 pm, zxcvbob > wrote:
> >> Van wrote:
> >>> "Dave Smith" > wrote in message
> ...
> >>>>> My wings were a little simpler. I picked up some chicken wing drumlets
> >>>>> and
> >>>> popped them in the deep fryer for 7 minutes. While they were cooking I
> >>>> melted a bit of margarine in a pan and added some Franks sauce to it.
> >>>> Then
> >>>> I sliced up some carrots and celery, put some store bought blue cheese in
> >>>> a bowl and grated some more blue cheese into it and stirred it around,
> >>>> tossed the wings in the sauce, cracked open a beer and sat down to a nice
> >>>> Buffalo wing dinner.
> >>> Now, THAT'S the authentic, original Buffalo wing recipe, as originated by
> >>> the Anchor Bar in Buffalo.
> >>> And the same way I make 'em as well. I believe originally it WAS Franks hot
> >>> sauce, but now it';s Durkee's Frank's hot sauce.
> >>> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
> >>> Van
> >> We had Buffalo chicken *legs* for supper a couple of days ago.
>
> >> Chicken wings cost more than boneless chicken breasts (I was shocked at
> >> the price) so I bought a huge bag of leg quarters and cut them up. I
> >> made stock with the back trimmings, froze the thighs, and baked the
> >> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> >> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> >> and bleu cheese dressing in the fridge already.
>
> > Margarine instead of butter? Poverty or stupidity?
> >> Bob
>
> > --Bryan
>
> Authenticity.

So, if I repaint my old house, and want to keep it vintage, I should
try to get my hands on some lead based paint?
>
> Bob

--Bryan

On Jan 1, 1:21 pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
>
> > > We had Buffalo chicken *legs* for supper a couple of days ago.
>
> > > Chicken wings cost more than boneless chicken breasts (I was shocked at
> > > the price) so I bought a huge bag of leg quarters and cut them up. I
> > > made stock with the back trimmings, froze the thighs, and baked the
> > > legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> > > Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> > > and bleu cheese dressing in the fridge already.
>
> > Margarine instead of butter? Poverty or stupidity?
>
> Buffalo wings are better with margarine than with butter.

Nothing is "better with margarine than with butter."

The idea that artificially flavored/colored Crisco is a decent thing
to put in your mouth at all is absurd.

--Bryan

Bobo Bonobo® wrote:
>
> >
> > > Margarine instead of butter? Poverty or stupidity?
> >
> > Buffalo wings are better with margarine than with butter.
>
> Nothing is "better with margarine than with butter."
>
> The idea that artificially flavored/colored Crisco is a decent thing
> to put in your mouth at all is absurd.

In just about anything else I would agree. I use margarine for greasing
baking pans for with Frank's hot sauce for wings. It is one of very few
things where margarine is better than butter.

"zxcvbob" > wrote in message
...
> Bobo Bonobo® wrote:
>> On Jan 1, 1:07 pm, zxcvbob > wrote:
>>> Van wrote:
>>>> "Dave Smith" > wrote in message
>>>> ...
>>>>>> My wings were a little simpler. I picked up some chicken wing
>>>>>> drumlets
>>>>>> and
>>>>> popped them in the deep fryer for 7 minutes. While they were cooking I
>>>>> melted a bit of margarine in a pan and added some Franks sauce to it.
>>>>> Then
>>>>> I sliced up some carrots and celery, put some store bought blue
>>>>> cheese in
>>>>> a bowl and grated some more blue cheese into it and stirred it around,
>>>>> tossed the wings in the sauce, cracked open a beer and sat down to a
>>>>> nice
>>>>> Buffalo wing dinner.
>>>> Now, THAT'S the authentic, original Buffalo wing recipe, as originated
>>>> by
>>>> the Anchor Bar in Buffalo.
>>>> And the same way I make 'em as well. I believe originally it WAS
>>>> Franks hot
>>>> sauce, but now it';s Durkee's Frank's hot sauce.
>>>> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
>>>> Van
>>> We had Buffalo chicken *legs* for supper a couple of days ago.
>>>
>>> Chicken wings cost more than boneless chicken breasts (I was shocked at
>>> the price) so I bought a huge bag of leg quarters and cut them up. I
>>> made stock with the back trimmings, froze the thighs, and baked the
>>> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
>>> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
>>> and bleu cheese dressing in the fridge already.
>>
>> Margarine instead of butter? Poverty or stupidity?
>>> Bob
>>
>> --Bryan
>
>
> Authenticity.
>

Franks Is Authentic. but IMO is awfull It tastes like a spicy Vinegar
Soup.
If you love the taste of Vinegar Franks is it



> Bob

On Jan 1, 2:58 pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
>
> > > > Margarine instead of butter? Poverty or stupidity?
>
> > > Buffalo wings are better with margarine than with butter.
>
> > Nothing is "better with margarine than with butter."
>
> > The idea that artificially flavored/colored Crisco is a decent thing
> > to put in your mouth at all is absurd.
>
> In just about anything else I would agree. I use margarine for greasing
> baking pans for with Frank's hot sauce for wings. It is one of very few
> things where margarine is better than butter.

I hope that you buy one of the modern ones. The old fashioned stuff
is really bad news.

--Bryan

On Jan 1, 4:36 pm, "Mike" > wrote:
> "zxcvbob" > wrote in message
>
> ...
>
>
>
> > Bobo Bonobo® wrote:
> >> On Jan 1, 1:07 pm, zxcvbob > wrote:
> >>> Van wrote:
> >>>> "Dave Smith" > wrote in message
> ...
> >>>>>> My wings were a little simpler. I picked up some chicken wing
> >>>>>> drumlets
> >>>>>> and
> >>>>> popped them in the deep fryer for 7 minutes. While they were cooking I
> >>>>> melted a bit of margarine in a pan and added some Franks sauce to it..
> >>>>> Then
> >>>>> I sliced up some carrots and celery, put some store bought blue
> >>>>> cheese in
> >>>>> a bowl and grated some more blue cheese into it and stirred it around,
> >>>>> tossed the wings in the sauce, cracked open a beer and sat down to a
> >>>>> nice
> >>>>> Buffalo wing dinner.
> >>>> Now, THAT'S the authentic, original Buffalo wing recipe, as originated
> >>>> by
> >>>> the Anchor Bar in Buffalo.
> >>>> And the same way I make 'em as well. I believe originally it WAS
> >>>> Franks hot
> >>>> sauce, but now it';s Durkee's Frank's hot sauce.
> >>>> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
> >>>> Van
> >>> We had Buffalo chicken *legs* for supper a couple of days ago.
>
> >>> Chicken wings cost more than boneless chicken breasts (I was shocked at
> >>> the price) so I bought a huge bag of leg quarters and cut them up. I
> >>> made stock with the back trimmings, froze the thighs, and baked the
> >>> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> >>> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> >>> and bleu cheese dressing in the fridge already.
>
> >> Margarine instead of butter? Poverty or stupidity?
> >>> Bob
>
> >> --Bryan
>
> > Authenticity.
>
> Franks Is Authentic. but IMO is awfull It tastes like a spicy Vinegar
> Soup.
> If you love the taste of Vinegar Franks is it

Frank's, Tabasco, Texas Pete and all their knockoffs are all way too
vinegary.
Even Cholula is too vinegary, but it'd be a lot better than Frank's.
Screw "authentic." I'd take Cholula and butter over Frank's and
margarine any day.
>
> > Bob

--Bryan

Bobo Bonobo® wrote:
>
>
> I hope that you buy one of the modern ones. The old fashioned stuff
> is really bad news.


I get a good brand of margarine. Trust me. I have tried wings with butter
and with margarine. Unsalted butter is better than salted but margarine
really is the best, and this is coming from someone who is not a big fan of
margarine.

Dave Smith > wrote:

>Bobo Bonobo® wrote:

>> [attribution lost] wrote:

>>> Buffalo wings are better with margarine than with butter.

>> Nothing is "better with margarine than with butter."

>> The idea that artificially flavored/colored Crisco is a decent thing
>> to put in your mouth at all is absurd.

>In just about anything else I would agree. I use margarine for greasing
>baking pans for with Frank's hot sauce for wings. It is one of very few
>things where margarine is better than butter.

Just as a datapoint, I almost never use butter for anything,
and usually don't even keep it in the house. However, when
I make wings I find a small fraction of butter (far less than
most recipes suggest) is necessary for them to taste right.

Since I absolutely never use margarine, I really can't say
I wouldn't prefer it; I haven't tried it.

Steve

Steve Pope wrote:

> >In just about anything else I would agree. I use margarine for greasing
> >baking pans for with Frank's hot sauce for wings. It is one of very few
> >things where margarine is better than butter.
>
> Just as a datapoint, I almost never use butter for anything,
> and usually don't even keep it in the house. However, when
> I make wings I find a small fraction of butter (far less than
> most recipes suggest) is necessary for them to taste right.
>
> Since I absolutely never use margarine, I really can't say
> I wouldn't prefer it; I haven't tried it.

Other than greasing baking pans, it is the only thing that I use margarine
for. I have tried both and IMO margarine is better.

sf wrote:
> On Mon, 31 Dec 2007 06:13:50 -0800 (PST), Cryambers
> > wrote:
>
> >sf wrote:
> >> On Sun, 30 Dec 2007 22:52:43 -0800 (PST), Karen >
> >> wrote:
> >>
> >> >Remember Charliam's recipe on wings?
> >> No.
> >>
> >> > That was a good one.
> >> >
> >> >It was a baking method, simulating a frying method, iirc.
> >>
> >> I roll my wings in oil and bake... that's no biggie and there's no
> >> reason to think he invented it, if that method is what you're talking
> >> about.
> >>
> >>
> >> --
> >That method doesn't have oil. They're just rolled in flour mixed with
> >whatever herbs/seasonings you like. They're baked quite a long time
> >until they're rather crispy and dry, then doused in a mixture of
> >Frank's hot sauce, butter, lime juice, and vinegar.
>
> Flour? Forget it.
> >
> >I first posted the recipe as "Liam's Favorite Chicken Wings," as my
> >husband (of that name) really liked them prepared that way. It's like
> >a variant of shake and bake applied to wings, I guess, nothing
> >terribly innovative. I had wanted to cut calories by not frying prior
> >to putting a buttery sauce on them.
>
> How are you cutting calories if you're flouring them? Flour is the
> last thing I'd want on Buffalo Wings.
>
I didn't compare the caloric information before I first decided to
bake the wings, but it seemed that the small amount of flour coating
the wings has fewer calories than the amount of oil absorbed in deep
frying, which was the preparation method I was looking to avoid.
There are roughly the same amount of calories in 1/4 cup of flour as
in 1 tablespoon of oil. I haven't tried rolling them in oil before
putting them in the oven. I don't how much oil that takes, but they
probably absorb less oil than in deep frying. Broiling is another
possibility I haven't tried.

There are various approaches to this, and the recipe can be modified
in different ways. Damsel found a number of ways to alter it and get
a result she liked. I don't think I'd seen the pork skin version
before it got posted in this thread, but it sounds like that might
work for people on a low-carb diet.

The flour has worked fine for my purposes, but I'm not trying to make
authentic Buffalo Wings either. I haven't even made them in a while,
as we're cutting back on animal fats. I haven't tried soy spread, but
I might make a small batch that way at some point, since some people
think margarine works better than butter.

pat

Dave Smith > wrote:

>Steve Pope wrote:

[wings]

>> Just as a datapoint, I almost never use butter for anything,
>> and usually don't even keep it in the house. However, when
>> I make wings I find a small fraction of butter (far less than
>> most recipes suggest) is necessary for them to taste right.

>> Since I absolutely never use margarine, I really can't say
>> I wouldn't prefer it; I haven't tried it.

> Other than greasing baking pans, it is the only thing that I use
> margarine for. I have tried both and IMO margarine is better.

Two questions:

(1) Exactly what type of margarine do you use in wings, for best
results?

(2) Is there any reason not to grease baking pans with normal
vegetable oil? (This is how I've been doing it.)

Steve

Steve Pope wrote:
>
> >> Since I absolutely never use margarine, I really can't say
> >> I wouldn't prefer it; I haven't tried it.
>
> > Other than greasing baking pans, it is the only thing that I use
> > margarine for. I have tried both and IMO margarine is better.
>
> Two questions:
>
> (1) Exactly what type of margarine do you use in wings, for best
> results?

I usually use Imperial. A small tub lasts me a long, long time.


> (2) Is there any reason not to grease baking pans with normal
> vegetable oil? (This is how I've been doing it.)

Probably not. My mother taught me how to bake cookies when I was a kid and
that is the way I learned. I have used oil.

On Mon, 31 Dec 2007 02:43:33 -0500, Goomba38 >
wrote:

>Karen wrote:
>
>> chicken wings are so much fun, especially when you eat them with
>> people who don't care what you look like when you eat them. Hope you
>> know what I mean.
>
>
>That is soooooooo not true! A couple of years ago while deployed with a
>group of fellow disaster workers we were at a bar eating wings. One
>chick with us made such a mess of herself (I'm talking sauce all over
>her cheeks, not just her lips and fingers!) that one of the guys took
>pictures of her. She was proud to have her picture taken. The girl has
>no idea that they're shown around like a joke and her eating style is
>still laughed about by all these men who probably never saw a girl eat
>so badly.
>This woman is very sweet and kind yet to watch her eat is very
>distasteful. She chews with her mouth open and talks with a mouthful.
>She smacks her lips and fingers then finishes the meal by throwing her
>napkin (cloth or paper, it doesn't matter!) onto her plate. Even while
>others are still eating.
>I avoid sitting across from her anymore. It puts me off my meal. ugh.
>Somehow during this chicken wing adventure the rest of us managed to not
>smear sauce over anything more than our lips...maybe not that even?

I've seen people stick a wing in their mouth, grip it with their
teeth, and pull it out. Those are the same pigs that do the same with
ribs. I've worked with people who eat just as you've described and I
try very hard not to eat with them. Don't get me going about men with
beards and mustaches. I want to hurl just thinking about it. I had
to change tables at a restaurant because I was facing some slob who
had mayo all over his beard and mustache.

Lou

On Mon, 31 Dec 2007 00:10:36 -0800, sf wrote:

>On Mon, 31 Dec 2007 02:43:33 -0500, Goomba38 >
>wrote:
>
>>This woman is very sweet and kind yet to watch her eat is very
>>distasteful. She chews with her mouth open and talks with a mouthful.
>
>How do you get people like that to understand how disgusting it is
>without totally insulting them?

I don't think you can insult them. They've been doing it since
childhood and they're most likely the 10th generation who've done the
same thing. They think it's normal and OK. One of my childhood
friends was banned from eating dinner at our house because he was so
loud. I had lunch with him a few years ago and after 40 years he
still eats like an animal. Years ago I went on a few dates with a
very sweet lady. I had never dined with her, and she asked me to join
her at her parents house for a Sunday dinner, along with her siblings
and her son. I witnessed 3 generations of very nice people eating
like dogs. We didn't date after that.

Lou

Lou Decruss wrote:

> I've seen people stick a wing in their mouth, grip it with their
> teeth, and pull it out. Those are the same pigs that do the same with
> ribs. I've worked with people who eat just as you've described and I
> try very hard not to eat with them. Don't get me going about men with
> beards and mustaches. I want to hurl just thinking about it. I had
> to change tables at a restaurant because I was facing some slob who
> had mayo all over his beard and mustache.

Let me guess..... you didn't appreciate the dinner scene with the floozy in
Tom Jones.

"Lou Decruss" > wrote
> I've seen people stick a wing in their mouth, grip it with their
> teeth, and pull it out. Those are the same pigs that do the same with
> ribs. I've worked with people who eat just as you've described and I
> try very hard not to eat with them.

You're just alllll about people, aren't you?

On Wed, 02 Jan 2008 19:11:26 -0500, Dave Smith
> wrote:

>Lou Decruss wrote:
>
>> I've seen people stick a wing in their mouth, grip it with their
>> teeth, and pull it out. Those are the same pigs that do the same with
>> ribs. I've worked with people who eat just as you've described and I
>> try very hard not to eat with them. Don't get me going about men with
>> beards and mustaches. I want to hurl just thinking about it. I had
>> to change tables at a restaurant because I was facing some slob who
>> had mayo all over his beard and mustache.
>
>Let me guess..... you didn't appreciate the dinner scene with the floozy in
>Tom Jones.

I didn't see it. Sorry I can't comment.

Lou

On Jan 2, 5:40 pm, Lou Decruss > wrote:
> On Mon, 31 Dec 2007 02:43:33 -0500, Goomba38 >
> wrote:
>
>
>
> >Karen wrote:
>
> >> chicken wings are so much fun, especially when you eat them with
> >> people who don't care what you look like when you eat them. Hope you
> >> know what I mean.
>
> >That is soooooooo not true! A couple of years ago while deployed with a
> >group of fellow disaster workers we were at a bar eating wings. One
> >chick with us made such a mess of herself (I'm talking sauce all over
> >her cheeks, not just her lips and fingers!) that one of the guys took
> >pictures of her. She was proud to have her picture taken. The girl has
> >no idea that they're shown around like a joke and her eating style is
> >still laughed about by all these men who probably never saw a girl eat
> >so badly.
> >This woman is very sweet and kind yet to watch her eat is very
> >distasteful. She chews with her mouth open and talks with a mouthful.
> >She smacks her lips and fingers then finishes the meal by throwing her
> >napkin (cloth or paper, it doesn't matter!) onto her plate. Even while
> >others are still eating.
> >I avoid sitting across from her anymore. It puts me off my meal. ugh.
> >Somehow during this chicken wing adventure the rest of us managed to not
> >smear sauce over anything more than our lips...maybe not that even?
>
> I've seen people stick a wing in their mouth, grip it with their
> teeth, and pull it out. Those are the same pigs that do the same with
> ribs. I've worked with people who eat just as you've described and I
> try very hard not to eat with them. Don't get me going about men with
> beards and mustaches. I want to hurl just thinking about it. I had
> to change tables at a restaurant because I was facing some slob who
> had mayo all over his beard and mustache.

For years, I have referred to mayo as "that jizzy white stuff."

Makes you think...

Sorry, I couldn't help myself.
>
> Lou

Bryan

On Wed 02 Jan 2008 04:40:30p, Lou Decruss told us...

> On Mon, 31 Dec 2007 02:43:33 -0500, Goomba38 >
> wrote:
>
>>Karen wrote:
>>
>>> chicken wings are so much fun, especially when you eat them with
>>> people who don't care what you look like when you eat them. Hope you
>>> know what I mean.
>>
>>
>>That is soooooooo not true! A couple of years ago while deployed with a
>>group of fellow disaster workers we were at a bar eating wings. One
>>chick with us made such a mess of herself (I'm talking sauce all over
>>her cheeks, not just her lips and fingers!) that one of the guys took
>>pictures of her. She was proud to have her picture taken. The girl has
>>no idea that they're shown around like a joke and her eating style is
>>still laughed about by all these men who probably never saw a girl eat
>>so badly.
>>This woman is very sweet and kind yet to watch her eat is very
>>distasteful. She chews with her mouth open and talks with a mouthful.
>>She smacks her lips and fingers then finishes the meal by throwing her
>>napkin (cloth or paper, it doesn't matter!) onto her plate. Even while
>>others are still eating.
>>I avoid sitting across from her anymore. It puts me off my meal. ugh.
>>Somehow during this chicken wing adventure the rest of us managed to not
>>smear sauce over anything more than our lips...maybe not that even?
>
> I've seen people stick a wing in their mouth, grip it with their
> teeth, and pull it out. Those are the same pigs that do the same with
> ribs.

How do eat them, Lou, with a knife and fork? :-) For gosh sakes, their
finger food.

I've worked with people who eat just as you've described and I
> try very hard not to eat with them. Don't get me going about men with
> beards and mustaches. I want to hurl just thinking about it. I had
> to change tables at a restaurant because I was facing some slob who
> had mayo all over his beard and mustache.

Well, that is an ugly sight.



--
Wayne Boatwright

*******************************************
Date: Wednesday, 01(I)/02(II)/08(MMVIII)
*******************************************
Don't give me what I ask for; give me
what I need.
*******************************************

On Wed, 2 Jan 2008 20:05:34 -0500, "cybercat" >
wrote:

>
>"Lou Decruss" > wrote
>> I've seen people stick a wing in their mouth, grip it with their
>> teeth, and pull it out. Those are the same pigs that do the same with
>> ribs. I've worked with people who eat just as you've described and I
>> try very hard not to eat with them.
>
>You're just alllll about people, aren't you?

So I guess I've described your dinner table? Or are you fed from a
trough? Maybe a feedbag? I never understood why Sheldon and Greg
picked on you so much, but it's clear now. I tried to be civil to you
but you still choose to be a bitch. I'm thinking you don't know any
other way.

Lou