I bought these Foster Farms chicken wings:

http://www.fosterfarms.com/products/...roductcode=810

Someone told me that I can't just bake them in the oven -- I must add
bbq sauce.

Do I just add bbq sauce, leave them in the fridge overnight and then
bake these in the oven?

Also, what is the difference between those wings and these wings?

http://www.fosterfarms.com/products/...ductcode=90565

On Tue, 15 Jul 2008 17:52:34 -0700 (PDT), Ravi
> wrote:

>I bought these Foster Farms chicken wings:
>
>http://www.fosterfarms.com/products/...roductcode=810
>
>Someone told me that I can't just bake them in the oven -- I must add
>bbq sauce.
>
>Do I just add bbq sauce, leave them in the fridge overnight and then
>bake these in the oven?
>
>Also, what is the difference between those wings and these wings?
>
>http://www.fosterfarms.com/products/...ductcode=90565


Don't visit those links...

They are loaded with malicious programs...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Ravi wrote:
>
> http://www.fosterfarms.com/products/...roductcode=810
>
> Also, what is the difference between those wings and these wings?
>
> http://www.fosterfarms.com/products/...ductcode=90565

The first are available fresh, though some supermarkets
will freeze them for distribution or holding, then let
them thaw when put out for customers. The second are IQF,
individually quick frozen, at the factory. Also, the
second are much smaller, 5 have about the same calories
and fat as 2 of the fresh ones. I suspect the fresh ones
are full wings, and the frozen ones are just the section
used for Buffalo wings.

Ravi wrote:
> I bought these Foster Farms chicken wings:
>
> http://www.fosterfarms.com/products/...roductcode=810
>
> Someone told me that I can't just bake them in the oven -- I must add
> bbq sauce.
>
> Do I just add bbq sauce, leave them in the fridge overnight and then
> bake these in the oven?


NO! Don 't soak them in BBQ sauce overnight.

Sprinkle lightly with salt and bake them in the oven on a well-greased
rimmed pan at 400-450 degrees F for ~60 minutes, turning once or twice.
You will be amazed at the amount of fat that renders out of them. If
you want to make cleanup easier, line the pan with aluminum foil and
grease the foil.

If you want them BBQ sauced, brush on the sauce about 10 minutes before
they are done. Much longer and it will burn and you will get burnt flavor.

We don't usually add BBQ sauce, but toss them in a bowl with an equal
amount of melted butter and Frank's Hot Pepper Sauce.

gloria p

On Tue, 15 Jul 2008 17:52:34 -0700 (PDT), Ravi
> wrote:

>I bought these Foster Farms chicken wings:
>
>http://www.fosterfarms.com/products/...roductcode=810
>
>Someone told me that I can't just bake them in the oven -- I must add
>bbq sauce.
>
>Do I just add bbq sauce, leave them in the fridge overnight and then
>bake these in the oven?
>
>Also, what is the difference between those wings and these wings?
>
>http://www.fosterfarms.com/products/...ductcode=90565

The first looks like they're fresh and the other is individually flash
frozen. In the end they're wings. You certainly *can* "just" bake
them in the oven, but what are you trying to do?

I'm not big on wings, but I like "buffalo" wings. What I do is put
some oil with seasonings like s&p and granulated garlic, give it a
stir to combine then dump in the wings and stir to coat. Lay them out
flat on a cookie sheet and bake at 400-450° (depending on how brave
you are) and bake until crispy and brown.

http://www.franksredhot.com/recipe/rds/franks/?id=9556&cname=FRANK'S%AE%20RedHot%AE%20Original
use the "tip" and mix it with butter


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 15, 5:52*pm, Ravi > wrote:
> Someone told me that I can't just bake them in the oven -- I must add
> bbq sauce.
> Do I just add bbq sauce, leave them in the fridge overnight and then
> bake these in the oven?
On Sunday I baked wings to add BBQ sauce based on one of Alton Brown's
ideas. I steamed 2 dozen for 12 minutes, put them on a rack atop a
sheet pan with paper towels under the rack, then refrigerated them for
one hour. Exchanged the paper towels for parchment, and baked them at
350F for 20 minutes, turned all over and baked another 20 minutes.
During the last few minutes of baking second side, I put 2/3 to 3/4
cup of a favorite BBQ Sauce in a bowl large enough to tumble the wings
in, with also a fat-half-teaspoon Kosher salt and about a 1/4 cup of
honey. Tumble the wings around to coat and they came out very good.
Good enough to enjoy completely cold this week each day with the "sink
salad" I often feed my Marines with at work. Yes, baking slightly pre-
steamed wings works quite well, and nice not to have the extra bit of
fat frying leaves them with.
The after-tease recipe....

Picky's Sink Salad (So called because only my kitchen sink is a big
enough "bowl" within which to toss it.)

1 large head of Napa Cabbage, washed well, core-trimmed and sliced
across into 1" strips
1 small to medium Fennel, bulb only, cored and sliced across 1/8" into
pieces no longer than 1"
2 wee boxes of Grape Tomatoes (3 cups?), larger ones halved
3-4 Celery Stalks, sliced into 1/8-1/4" pieces
1/2 cup Fresh Parsley, chopped
1 Cucumber (the wrapped, no-wax one), quartered and sliced 3/8"
1 Bag Baby Spinach, stem-trimmed and larger leaves torn
Toasted Pine Nuts, up to 1 cup

Add to individual servings:
1 bag Frozen Petite Baby Peas, micro-steamed 5 minutes at 50% power,
chilled
GirRard's Ceasar Dressing

On Tue 15 Jul 2008 08:07:46p, PickyJaz told us...

> On Sunday I baked wings to add BBQ sauce based on one of Alton Brown's
> ideas. I steamed 2 dozen for 12 minutes, put them on a rack atop a
> sheet pan with paper towels under the rack, then refrigerated them for
> one hour. Exchanged the paper towels for parchment, and baked them at
> 350F for 20 minutes, turned all over and baked another 20 minutes.
>

When you steam them first, then bake them at at temp of 350°, are the wings
crispy?

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/15(XV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
We take drugs very seriously at my house...
-------------------------------------------

In article
>,
Ravi > wrote:

> I bought these Foster Farms chicken wings:
>
> http://www.fosterfarms.com/products/...roductcode=810
>
> Someone told me that I can't just bake them in the oven -- I must add
> bbq sauce.
>
> Do I just add bbq sauce, leave them in the fridge overnight and then
> bake these in the oven?
>
> Also, what is the difference between those wings and these wings?
>
> http://www.fosterfarms.com/products/...ductcode=90565

I have baked chicken wings many times; I prefer them that way much more
then fried. Its entirely up to you, but baking plain chicken wings
sounds bland to me. I usually marinate them in a mixture of soy sauce,
ground ginger, and garlic pounder or I coat them in barbecue sauce.

I can't tell from the package for sure, but the second package looks
frozen. Why don't you just email or call Foster Farms and ask them what
the difference is in order to get a definitive answer.

Stan Horwitz wrote:
>
> I can't tell from the package for sure,
> but the second package looks frozen.

The banner above the picture says
"All Natural Individually Froze",
so I think that's a safe assumption.

What I wonder is what is the relation
between the cut used for Buffalo wings
and the wing? Buffalo wings look like
mini-drumsticks. Regular wings are
a sinewy section similar to a thigh,
attached to the wingtip section which
is basically inedible. I'd assume that
Buffalo wings (if made from a wing part
at all) are made from the former, but
they don't look like that.

If you remove the wingtip section from
a wing, you don't end up with a piece
that looks like a Buffalo wing.
What's up with that? Are Buffalo
wings made from some other cut? Or
perhaps they are made from the in-board
wing section, but from smaller birds?

Mark Thorson > wrote:

>If you remove the wingtip section from
>a wing, you don't end up with a piece
>that looks like a Buffalo wing.
>What's up with that? Are Buffalo
>wings made from some other cut?

(They are from birds grown in a Buffalo suburb
called Love Canal, and they are an odd shape.)

Actually ... your question has been answered here
before, but damned if I can remember the exact answer.
I think the "wing" is not the piece next to the
wingtip, but the next closer piece to the body
than that.

Steve

Steve Pope wrote:
>
> Actually ... your question has been answered here
> before, but damned if I can remember the exact answer.
> I think the "wing" is not the piece next to the
> wingtip, but the next closer piece to the body
> than that.

That's what I was thinking, but removing the
wingtip from it does not result in something
that looks like a Buffalo wing. On the other
hand, the frozen pieces in the bag do look
like Buffalo wings. 5 of those are about
equal to 2 fresh wings, in terms of calories
and fat calories. Even if the wingtip section
was equal to the in-board section in size
(which it's not -- it's smaller), how can
you divide 2 wings into 4 pieces which have
total calories and fat calories about equal
to the five pieces in the bag? Those 5
pieces are either a different cut, or from
smaller birds.

On Wed, 16 Jul 2008 03:18:23 GMT, Wayne Boatwright
> wrote:

>When you steam them first, then bake them at at temp of 350°, are the wings
>crispy?

I doubt it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue 15 Jul 2008 11:40:58p, told us...

> On Wed, 16 Jul 2008 03:18:23 GMT, Wayne Boatwright
> > wrote:
>
>>When you steam them first, then bake them at at temp of 350°, are the
>>wings crispy?
>
> I doubt it.

UGH!


--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cyberspace is where you are when
you're on the telephone.
-------------------------------------------

On Jul 15, 7:31 pm, sf wrote:
> On Tue, 15 Jul 2008 17:52:34 -0700 (PDT), Ravi
>
> > wrote:
> >I bought these Foster Farms chicken wings:
>
> >http://www.fosterfarms.com/products/...=ca&productcod....
>
> >Someone told me that I can't just bake them in the oven -- I must add
> >bbq sauce.
>
> >Do I just add bbq sauce, leave them in the fridge overnight and then
> >bake these in the oven?
>
> >Also, what is the difference between those wings and these wings?
>
> >http://www.fosterfarms.com/products/...ductcode=90565
>
> The first looks like they're fresh and the other is individually flash
> frozen. In the end they're wings. You certainly *can* "just" bake
> them in the oven, but what are you trying to do?

I don't know anything about cooking...

I usually buy these Tyson buffalo style hot chicken wings and simply
bake in the oven. It comes out OK:

http://www.tyson.com/Recipes/Product...ct.aspx?id=106

Now, I was wondering how to bake the equivalent with the Foster Farm.

I will try to follow your instructions.

>
> I'm not big on wings, but I like "buffalo" wings. What I do is put
> some oil with seasonings like s&p and granulated garlic, give it a
> stir to combine then dump in the wings and stir to coat. Lay them out
> flat on a cookie sheet and bake at 400-450° (depending on how brave
> you are) and bake until crispy and brown.
>
> http://www.franksredhot.com/recipe/rds/franks/?id=9556&cname=FRANK'S%....
> use the "tip" and mix it with butter
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

In article >,
Stan Horwitz > wrote:

> I can't tell from the package for sure, but the second package looks
> frozen.

Stanley!! The big print on the page says
All Natural Individually Froze, (shouldn't that be 'frozen'?) followed
by "These delicious party wings are ready to sizzle, right out of the
freezer. They're all natural and individually frozen to prevent freezer
burn."

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

In article
>,
Ravi > wrote:

> I bought these Foster Farms chicken wings:
>
> http://www.fosterfarms.com/products/...roductcode=810
>
> Someone told me that I can't just bake them in the oven -- I must add
> bbq sauce.

You can bake them in the oven as you'd bake any other piece of chicken
if that's your pleasure. The flat section doesn't have an awful lot of
meat on it (though it's my favorite part of the wing) and *if you
separated it from the 'mini drumstick' piece* it might dry out a bit (or
at least get crispier than the drummie piece). If you don't cut it,
leave the wing tip on and fold the wing into a roughly triangular shape
to keep it compact while baking.
>
> Do I just add bbq sauce, leave them in the fridge overnight and then
> bake these in the oven?

Sure. Personally, I like to grill wings after sprinkling them with salt
‹ maybe some Lawry's seasoned salt ‹ or other seasoning blend; e.g.,
lemon pepper, seasoned pepper. This is when my Penzeys seasonings often
get used. I'm not crazy about barbecue sauce on chicken and prefer to
have that available for individuals' use.
>
> Also, what is the difference between those wings and these wings?
>
> http://www.fosterfarms.com/products/...ductcode=90565

The latter are IQF ‹ and have a sodium content that's almost 3-1/2 times
higher than the former!!

My guess is that they *may* have been dunked in salt water before the
quick freezing. Chicken parts are often treated that way to give them a
light ice coating to help prevent freezer burn.

You've given me an idea for tonight's dinner -- grilled wings! I have
fresh green beans and new red potatoes for sides. Yeah, that's the
ticket!!

Are you open to seasoning the wings with other than barbecue sauce or
other sauce? When I bake chicken parts, I almost always shake them in a
seasoned flour mixture first. Flour, some salt, some pepper, a fair
amount of sweet paprika, maybe another flavor, dumped in a paper bag (if
you're fixing wings for one person only, I don't think you'll need more
than about 1/2 to 3/4 cup of flour) and shaken up to mix. Put the wings
in, two or three at a time, shake well, and lay them in a greased baking
pan and bake at 350 deg for about 40 minutes, flipping them after 20.

Let us know how they turn out, Ravi. And good luck to you!

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On Wed, 16 Jul 2008 05:24:15 -0700 (PDT), Ravi
> wrote:

>On Jul 15, 7:31 pm, sf wrote:
>> On Tue, 15 Jul 2008 17:52:34 -0700 (PDT), Ravi
>>
>> > wrote:
>> >I bought these Foster Farms chicken wings:
>>
>> >http://www.fosterfarms.com/products/...=ca&productcod...
>>
>> >Someone told me that I can't just bake them in the oven -- I must add
>> >bbq sauce.
>>
>> >Do I just add bbq sauce, leave them in the fridge overnight and then
>> >bake these in the oven?
>>
>> >Also, what is the difference between those wings and these wings?
>>
>> >http://www.fosterfarms.com/products/...ductcode=90565
>>
>> The first looks like they're fresh and the other is individually flash
>> frozen. In the end they're wings. You certainly *can* "just" bake
>> them in the oven, but what are you trying to do?
>
>I don't know anything about cooking...
>
>I usually buy these Tyson buffalo style hot chicken wings and simply
>bake in the oven. It comes out OK:
>
>http://www.tyson.com/Recipes/Product...ct.aspx?id=106
>
>Now, I was wondering how to bake the equivalent with the Foster Farm.

In that case, what you want to buy is called chicken "drummettes".
>
>I will try to follow your instructions.
>
Check prices carefully. If the drummettes are appreciably more
expensive, buy whole wings and separate them yourself. It's not hard
to do, once you figure out where the joint is.

http://askville.amazon.com/Cooking-b...uestId=8785863
or
http://tinyurl.com/6jsx5o (get into the habit of saving things like
wingtips in the freezer for a future stock)

http://www.austin360.com/food_drink/...0130savor.html

Good luck!




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Ravi" > wrote in message
...
>I bought these Foster Farms chicken wings:
>
> http://www.fosterfarms.com/products/...roductcode=810
>
> Someone told me that I can't just bake them in the oven -- I must add
> bbq sauce.
>
> Do I just add bbq sauce, leave them in the fridge overnight and then
> bake these in the oven?
>
> Also, what is the difference between those wings and these wings?
>
> http://www.fosterfarms.com/products/...ductcode=90565

What are you trying to accomplish?

Buffalo wings?
An appetizer?

What?


--
Old Scoundrel

(AKA Dimitri)

On Wed, 16 Jul 2008 08:19:54 -0500, Melba's Jammin'
> wrote:

>In article
>,
> Ravi > wrote:
>
>> I bought these Foster Farms chicken wings:
>>
>> http://www.fosterfarms.com/products/...roductcode=810
>>
>> Someone told me that I can't just bake them in the oven -- I must add
>> bbq sauce.
>
>You can bake them in the oven as you'd bake any other piece of chicken
>if that's your pleasure. The flat section doesn't have an awful lot of
>meat on it (though it's my favorite part of the wing) and *if you
>separated it from the 'mini drumstick' piece* it might dry out a bit (or
>at least get crispier than the drummie piece). If you don't cut it,
>leave the wing tip on and fold the wing into a roughly triangular shape
>to keep it compact while baking.
>>
>> Do I just add bbq sauce, leave them in the fridge overnight and then
>> bake these in the oven?
>
>Sure. Personally, I like to grill wings after sprinkling them with salt
>‹ maybe some Lawry's seasoned salt ‹ or other seasoning blend; e.g.,
>lemon pepper, seasoned pepper. This is when my Penzeys seasonings often
>get used. I'm not crazy about barbecue sauce on chicken and prefer to
>have that available for individuals' use.
>>
>> Also, what is the difference between those wings and these wings?
>>
>> http://www.fosterfarms.com/products/...ductcode=90565
>
>The latter are IQF ‹ and have a sodium content that's almost 3-1/2 times
>higher than the former!!
>
>My guess is that they *may* have been dunked in salt water before the
>quick freezing. Chicken parts are often treated that way to give them a
>light ice coating to help prevent freezer burn.
>
>You've given me an idea for tonight's dinner -- grilled wings! I have
>fresh green beans and new red potatoes for sides. Yeah, that's the
>ticket!!
>
>Are you open to seasoning the wings with other than barbecue sauce or
>other sauce? When I bake chicken parts, I almost always shake them in a
>seasoned flour mixture first. Flour, some salt, some pepper, a fair
>amount of sweet paprika, maybe another flavor, dumped in a paper bag (if
>you're fixing wings for one person only, I don't think you'll need more
>than about 1/2 to 3/4 cup of flour) and shaken up to mix. Put the wings
>in, two or three at a time, shake well, and lay them in a greased baking
>pan and bake at 350 deg for about 40 minutes, flipping them after 20.
>
>Let us know how they turn out, Ravi. And good luck to you!

Hi Barb,

You sent me an email, and I responded...

Moments later, I received a response with instructions
telling me how I can circumvent your anti-spam efforts.

I spent several minutes responding to your question,
(because I included a screenshot to allow you to see the
warning I saw).

Please check your Inbox if you would like to see my
response.

Also, you might want to look into a (free) product called
SpamBayes. It solved my spam problem years ago, and could
not be easier to use.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

I like browning them a few minutes in oil in a cast-iron
pan, and then baking them.

It is however an extra step and more hassle.

Sauce is added at the end, or close to it.

Steve

On Wed, 16 Jul 2008 12:14:25 -0400, Kenneth
> wrote:

>On Wed, 16 Jul 2008 08:19:54 -0500, Melba's Jammin'
> wrote:
>
>>In article
>,
>> Ravi > wrote:
>>
>>> I bought these Foster Farms chicken wings:
>>>
>>> http://www.fosterfarms.com/products/...roductcode=810
>>>
>>> Someone told me that I can't just bake them in the oven -- I must add
>>> bbq sauce.
>>
>>You can bake them in the oven as you'd bake any other piece of chicken
>>if that's your pleasure. The flat section doesn't have an awful lot of
>>meat on it (though it's my favorite part of the wing) and *if you
>>separated it from the 'mini drumstick' piece* it might dry out a bit (or
>>at least get crispier than the drummie piece). If you don't cut it,
>>leave the wing tip on and fold the wing into a roughly triangular shape
>>to keep it compact while baking.
>>>
>>> Do I just add bbq sauce, leave them in the fridge overnight and then
>>> bake these in the oven?
>>
>>Sure. Personally, I like to grill wings after sprinkling them with salt
>>‹ maybe some Lawry's seasoned salt ‹ or other seasoning blend; e.g.,
>>lemon pepper, seasoned pepper. This is when my Penzeys seasonings often
>>get used. I'm not crazy about barbecue sauce on chicken and prefer to
>>have that available for individuals' use.
>>>
>>> Also, what is the difference between those wings and these wings?
>>>
>>> http://www.fosterfarms.com/products/...ductcode=90565
>>
>>The latter are IQF ‹ and have a sodium content that's almost 3-1/2 times
>>higher than the former!!
>>
>>My guess is that they *may* have been dunked in salt water before the
>>quick freezing. Chicken parts are often treated that way to give them a
>>light ice coating to help prevent freezer burn.
>>
>>You've given me an idea for tonight's dinner -- grilled wings! I have
>>fresh green beans and new red potatoes for sides. Yeah, that's the
>>ticket!!
>>
>>Are you open to seasoning the wings with other than barbecue sauce or
>>other sauce? When I bake chicken parts, I almost always shake them in a
>>seasoned flour mixture first. Flour, some salt, some pepper, a fair
>>amount of sweet paprika, maybe another flavor, dumped in a paper bag (if
>>you're fixing wings for one person only, I don't think you'll need more
>>than about 1/2 to 3/4 cup of flour) and shaken up to mix. Put the wings
>>in, two or three at a time, shake well, and lay them in a greased baking
>>pan and bake at 350 deg for about 40 minutes, flipping them after 20.
>>
>>Let us know how they turn out, Ravi. And good luck to you!
>
>Hi Barb,
>
>You sent me an email, and I responded...
>
>Moments later, I received a response with instructions
>telling me how I can circumvent your anti-spam efforts.
>
>I spent several minutes responding to your question,
>(because I included a screenshot to allow you to see the
>warning I saw).
>
>Please check your Inbox if you would like to see my
>response.
>
>Also, you might want to look into a (free) product called
>SpamBayes. It solved my spam problem years ago, and could
>not be easier to use.
>
>All the best,

Hi again Barb,

A fem minutes after sending the note above, I thought better
of it, and decided to jump through the Earthlink hoops after
all.

I tried three times, but kept being rejected.

With sincere respect, I don't wish to commit further time to
finding ways to jump over barriers to email that you
requested.

If you would like to receive my note, I would be happy to
send it again, but please let me know a way to do that (with
no hoops.)

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Wayne Boatwright" > wrote in message
5.250...
> On Tue 15 Jul 2008 11:40:58p, told us...
>
>> On Wed, 16 Jul 2008 03:18:23 GMT, Wayne Boatwright
>> > wrote:
>>
>>>When you steam them first, then bake them at at temp of 350°, are the
>>>wings crispy?
>>
>> I doubt it.
>
> UGH!
>

The last time I made wings I baked them. A little S & P and dusted them with
a little 'Wonda' then baked them at 450° for 45 minutes.

The Wonda gave them a nice crispy light crust.
Jon

Mark Thorson wrote:

> If you remove the wingtip section from
> a wing, you don't end up with a piece
> that looks like a Buffalo wing.
> What's up with that? Are Buffalo
> wings made from some other cut? Or
> perhaps they are made from the in-board
> wing section, but from smaller birds?


Chicken wings are made up of three parts.

The end or pointed part, the middle or two-boned part
(like a person's forearm with radius and ulna) and the
part that attaches to the body and looks like a mini drumstick.
The latter are often sold separately and called "drummettes."

gloria p

On Jul 15, 6:29 pm, Kenneth > wrote:

>
> >http://www.fosterfarms.com/products/...=ca&productcod...
>
> >Someone told me that I can't just bake them in the oven -- I must add
> >bbq sauce.
>
> >Do I just add bbq sauce, leave them in the fridge overnight and then
> >bake these in the oven?
>
> >Also, what is the difference between those wings and these wings?
>
> >http://www.fosterfarms.com/products/...ductcode=90565
>
> Don't visit those links...
>
> They are loaded with malicious programs...
>

Well, I don't know about that... It is the official Foster Farms web
site and works OK for me.

What evidence do you have to support your assertion that the site
contains malicious programs?

Gloria P wrote:
>
> Chicken wings are made up of three parts.
>
> The end or pointed part, the middle or two-boned part
> (like a person's forearm with radius and ulna) and the
> part that attaches to the body and looks like a mini drumstick.
> The latter are often sold separately and called "drummettes."

Is the middle part used for Buffalo wings?

On Wed, 16 Jul 2008 17:02:08 -0700 (PDT), Ravi
> wrote:

>On Jul 15, 6:29 pm, Kenneth > wrote:
>
>>
>> >http://www.fosterfarms.com/products/...=ca&productcod...
>>
>> >Someone told me that I can't just bake them in the oven -- I must add
>> >bbq sauce.
>>
>> >Do I just add bbq sauce, leave them in the fridge overnight and then
>> >bake these in the oven?
>>
>> >Also, what is the difference between those wings and these wings?
>>
>> >http://www.fosterfarms.com/products/...ductcode=90565
>>
>> Don't visit those links...
>>
>> They are loaded with malicious programs...
>>
>
>Well, I don't know about that... It is the official Foster Farms web
>site and works OK for me.
>
>What evidence do you have to support your assertion that the site
>contains malicious programs?

Hi Ravi,

I visited the site, and as it opened, my anti-virus software
(Kaspersky) notified me that the site was trying to download
a worm (Net-worm.JS.aspxor.a) to my system.

I have emailed you a screenshot...

Of course, I have no direct way to know if the warning I
received was spurious, but KAV has not let me down yet.

Also, I went back to the site moments ago, and I still get
the warning.

And, with respect, the fact that it is the "official" Foster
Farms site is simply not relevant.

As I am sure you know, hackers have compromised many sites
we would expect to be far more secure than those of a food
processor.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

In article >,
Kenneth > wrote:

> On Wed, 16 Jul 2008 08:19:54 -0500, Melba's Jammin'
> > wrote:
>
> >In article
> >,
> > Ravi > wrote:

> >You've given me an idea for tonight's dinner -- grilled wings! I have
> >fresh green beans and new red potatoes for sides. Yeah, that's the
> >ticket!!

> Hi Barb,
>
> You sent me an email, and I responded...
>
> Moments later, I received a response with instructions
> telling me how I can circumvent your anti-spam efforts.
>
> I spent several minutes responding to your question,
> (because I included a screenshot to allow you to see the
> warning I saw).
>
> Please check your Inbox if you would like to see my
> response.
>
> Also, you might want to look into a (free) product called
> SpamBayes. It solved my spam problem years ago, and could
> not be easier to use.
>
> All the best,

Thanks, Kenneth. I did receive the message. I run a Macintosh and am
not affected by the malicious stuff that affects Windows boxes.
My ISP does a great job with junk mail as do all my active mail
accounts (web-based).

And my chicken wings for supper were wonderful!!

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Melba's Jammin' wrote:

> In article >,
> Stan Horwitz > wrote:
>
> > I can't tell from the package for sure, but the second package looks
> > frozen.
>
> Stanley!! The big print on the page says
> All Natural Individually Froze, (shouldn't that be 'frozen'?) followed
> by "These delicious party wings are ready to sizzle, right out of the
> freezer. They're all natural and individually frozen to prevent freezer
> burn."


<chuckle>

Stan is prolly thinkin' how some Heinz ketchup would go on these "froze"
wings...


--
Best
Greg

On Wed, 16 Jul 2008 20:03:55 -0500, Melba's Jammin'
> wrote:

> My ISP does a great job with junk mail as do all my active mail
>accounts (web-based).

Hi Barb,

I don't deny that, but it uses a method that is certainly
inconvenient for those folks who wish to communicate with
you via email.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Mark Thorson wrote:
> Gloria P wrote:
>> Chicken wings are made up of three parts.
>>
>> The end or pointed part, the middle or two-boned part
>> (like a person's forearm with radius and ulna) and the
>> part that attaches to the body and looks like a mini drumstick.
>> The latter are often sold separately and called "drummettes."
>
> Is the middle part used for Buffalo wings?


It depends on who's making them. Most restaurants where I've had them
use the little drumstick-shaped parts. I've had them at parties where
both the drums and middle, two-boned pieces have been used.

gloria p

Gloria P > wrote in news:ZridnWQCZ_
:

> Mark Thorson wrote:
>> Gloria P wrote:
>>> Chicken wings are made up of three parts.
>>>
>>> The end or pointed part, the middle or two-boned part
>>> (like a person's forearm with radius and ulna) and the
>>> part that attaches to the body and looks like a mini drumstick.
>>> The latter are often sold separately and called "drummettes."
>>
>> Is the middle part used for Buffalo wings?
>
>
> It depends on who's making them. Most restaurants where I've had them
> use the little drumstick-shaped parts. I've had them at parties where
> both the drums and middle, two-boned pieces have been used.
>
> gloria p
>

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

Charliam's Favorite Chicken Wings

none

24 whole chicken wings
1 cup flour
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

* Seasonings are just a suggestion

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

2. Line 2 cookie sheets with foil and spray with nonstick cooking
spray. Put flour, pepper, garlic powder and salt in ziplock bag;
shake to mix. Add wing pieces, a few at a time, and shake to coat.
Put flour-coated wings on foil-covered cookie sheets. Bake in
preheated 375°F 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.

Yield: 48 pieces


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

Cracklin' Wings

none

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.


Notes: Pat (Cryambers) rec.food.cooking

Yield: 12 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.84 **




** Exported from Now You're Cooking! v5.84 **



--

The house of the burning beet-Alan

On Wed, 16 Jul 2008 21:18:42 -0400, Kenneth
> wrote:

>Hi Barb,
>
>I don't deny that, but it uses a method that is certainly
>inconvenient for those folks who wish to communicate with
>you via email.
>
Earthlink is not for the faint of heart, but I like their aggressive
antispam program. To me it's an analogy of when you visit my home.
First you knock on the door, *then* I let you in. When I was an
active EL user, I found time after time that the only legitimate
people who had "trouble" with the process were the ones who didn't
follow the *explicit* directions given in their message. Frankly, I
don't think it's due to lack of reading comprehension, it's arrogance.
I will *not* preapprove anyone. They/you need to go through the
proper motions the first time.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Wed, 16 Jul 2008 17:02:08 -0700 (PDT), Ravi
> wrote:

>On Jul 15, 6:29 pm, Kenneth > wrote:
>
>>
>> >http://www.fosterfarms.com/products/...=ca&productcod...
>>
>> >Someone told me that I can't just bake them in the oven -- I must add
>> >bbq sauce.
>>
>> >Do I just add bbq sauce, leave them in the fridge overnight and then
>> >bake these in the oven?
>>
>> >Also, what is the difference between those wings and these wings?
>>
>> >http://www.fosterfarms.com/products/...ductcode=90565
>>
>> Don't visit those links...
>>
>> They are loaded with malicious programs...
>>
>
>Well, I don't know about that... It is the official Foster Farms web
>site and works OK for me.
>
>What evidence do you have to support your assertion that the site
>contains malicious programs?

None. Many chose sites have script, which isn't malicious although
it's often annoying. If he had a program (like noscript( installed on
his browser, he could reject at will and have a really boring time
surfing the net.... or he could just accept cookies, and everything
else, for the session.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Gloria P wrote:
> Mark Thorson wrote:
>> Gloria P wrote:
>>> Chicken wings are made up of three parts.
>>>
>>> The end or pointed part, the middle or two-boned part
>>> (like a person's forearm with radius and ulna) and the
>>> part that attaches to the body and looks like a mini drumstick.
>>> The latter are often sold separately and called "drummettes."
>>
>> Is the middle part used for Buffalo wings?
>
>
> It depends on who's making them. Most restaurants where I've had them
> use the little drumstick-shaped parts. I've had them at parties where
> both the drums and middle, two-boned pieces have been used.
>
> gloria p

My husband grills wings or fries them every now and then. He cuts the wing
tips off and I use them for stock. His look like the restaurant kind.

kili

On Jul 15, 8:18*pm, Wayne Boatwright > wrote:
> On Tue 15 Jul 2008 08:07:46p, PickyJaz told us...
> When you steam them first, then bake them at at temp of 350°, are the wings
> crispy?
Wayne, they don't much crisp up, and the skins adhered to the meat so
well it seemed not to even be there. The steaming first does help
render out a good deal of the unwanted fat drippings. One error in my
post, the oven temp is actually 425F for the 20 and 20 minutes, not
350.
...Picks

On Thu 17 Jul 2008 08:17:11p, PickyJaz told us...

> On Jul 15, 8:18*pm, Wayne Boatwright > wrote:
>> On Tue 15 Jul 2008 08:07:46p, PickyJaz told us...
>> When you steam them first, then bake them at at temp of 350°, are the w
>> ings crispy?
> Wayne, they don't much crisp up, and the skins adhered to the meat so
> well it seemed not to even be there. The steaming first does help
> render out a good deal of the unwanted fat drippings. One error in my
> post, the oven temp is actually 425F for the 20 and 20 minutes, not
> 350.
> ...Picks
>

Thanks! The higher temperature would really make a difference, and I'm
sure the steaming does greatly reduce the fat. Still, I really like to
have very crispy wings. I might still give it a try.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Tact is for weenies.
-------------------------------------------

In article > ,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > Stan Horwitz > wrote:
> >
> > > I can't tell from the package for sure, but the second package looks
> > > frozen.
> >
> > Stanley!! The big print on the page says
> > All Natural Individually Froze, (shouldn't that be 'frozen'?) followed
> > by "These delicious party wings are ready to sizzle, right out of the
> > freezer. They're all natural and individually frozen to prevent freezer
> > burn."
>
>
> <chuckle>
>
> Stan is prolly thinkin' how some Heinz ketchup would go on these "froze"
> wings...

The photo appeared fuzzy on my screen, but chicken wings without ketchup
is like orange juice without the orange. Of course, the ketchup can be
in the form of an ingredient in a sauce for the wings.