did the baked version which comes pretty darn close to to the median
of my 1,000 wing-years of real life experience with this particular
culinary phenomenon ... funny that it took me this long to try it
myself, and a bit surprised that at my sadder but wiser age I'm still
capable of not an insignificant amount of disillusionment when facing
the cold hard fact that the peculiarly orange color of the wings and
that certain intoxicating something that makes them so appealing
comes from ... the massively high and potentially fatal butter
content?!?!? --- anyhow, if anyone has something better to suggest for
me to do with my next 15 wings I'm all ears and no I don't mean that !

http://allrecipes.com/recipe/baked-buffalo-wings/

I reduced the butter content by approx 67% and it still seemed like too much


p.s. I'm also all ears for something crispy and "barbe cue" (leaning
toward sweet -- this is for the kids) which doesn't involve deep frying

"tert in seattle" > wrote in message
...
> did the baked version which comes pretty darn close to to the median
> of my 1,000 wing-years of real life experience with this particular
> culinary phenomenon ... funny that it took me this long to try it
> myself, and a bit surprised that at my sadder but wiser age I'm still
> capable of not an insignificant amount of disillusionment when facing
> the cold hard fact that the peculiarly orange color of the wings and
> that certain intoxicating something that makes them so appealing
> comes from ... the massively high and potentially fatal butter
> content?!?!? --- anyhow, if anyone has something better to suggest for
> me to do with my next 15 wings I'm all ears and no I don't mean that !
>
> http://allrecipes.com/recipe/baked-buffalo-wings/


I always loved this recipe that Laurie posted years ago in the low carb
group. Really good and really easy.

1 cup grated Parmesan Cheese
2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
2 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) melted butter
1 pound chicken wings, disjointed and tips removed

Preheat oven to 350º. In a big ziplock bag, combine parmesan cheese and
spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings
(a few at a time) into the butter, then put into the bag and shake to coat.
Place the chicken on a foil lined baking sheet and bake for 45 minutes. If
you don't use foil, you have a really nasty pan to clean up.

Sqwertz wrote:
> On Sat, 3 Nov 2012 03:53:09 +0000 (UTC), tert in seattle wrote:
>
>> did the baked version which comes pretty darn close to to the median
>> of my 1,000 wing-years of real life experience with this particular
>> culinary phenomenon ... funny that it took me this long to try it
>> myself, and a bit surprised that at my sadder but wiser age I'm still
>> capable of not an insignificant amount of disillusionment when facing
>> the cold hard fact that the peculiarly orange color of the wings and
>> that certain intoxicating something that makes them so appealing
>> comes from ... the massively high and potentially fatal butter
>> content?!?!? --- anyhow, if anyone has something better to suggest for
>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>
>> http://allrecipes.com/recipe/baked-buffalo-wings/
>>
>> I reduced the butter content by approx 67% and it still seemed like too much
>
> You have fallen for the great-baked chicken wing hoax. Chicken wings
> coated with flour or battered and deep fried only contains 22 grams of
> fat per 100grams (about 4 wing sections). While unadorned, roasted
> chicken wings contain only a slight reduction of 2.5 grams of fat -
> weighing in at 19.5 grams of fat (per 100 grams).
>
> You be the judge - is an 11% reduction in fat worth the price of
> eating slimy, roasted wings over the crispy crunchy fried wings?
> You're looking at about 5 grams of fat for each wing section, either
> way. They're deadly any way you look at it.
>
> But more importantly...
>
> Compare those numbers to floured, fried chicken LEGS which have twice
> the meat and costs half as much. They only have 14 grams of fat per
> 100 grams (about 2 legs). Compare that to a chicken legs that have
> been roasted - they have 22 grams of fat.
>
> Yes, a baked chicken leg contains _35% more fat_ than the same chicken
> leg floured (or battered) and fried. So why fry chicken wings when
> you can fry chicken LEGS! Easier to eat, costs less, and has 25% less
> fat than chicken wings. Plus all the crunchyness of a chicken wing
> with less waste.
>
> Then coat them in a sweet, sour, spicy hot sauce and skip the butter:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> -sw

ahh, **** you

Cheri wrote:
> "tert in seattle" > wrote in message
> ...
>> did the baked version which comes pretty darn close to to the median
>> of my 1,000 wing-years of real life experience with this particular
>> culinary phenomenon ... funny that it took me this long to try it
>> myself, and a bit surprised that at my sadder but wiser age I'm still
>> capable of not an insignificant amount of disillusionment when facing
>> the cold hard fact that the peculiarly orange color of the wings and
>> that certain intoxicating something that makes them so appealing
>> comes from ... the massively high and potentially fatal butter
>> content?!?!? --- anyhow, if anyone has something better to suggest for
>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>
>> http://allrecipes.com/recipe/baked-buffalo-wings/
>
>
> I always loved this recipe that Laurie posted years ago in the low carb
> group. Really good and really easy.
>
> 1 cup grated Parmesan Cheese
> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
> 2 tsp. paprika
> 1 tsp. dried oregano
> 1/2 tsp. dried basil
> 1/4 tsp. salt
> 1/4 tsp. pepper
> 1/2 cup (1 stick) melted butter
> 1 pound chicken wings, disjointed and tips removed
>
> Preheat oven to 350?. In a big ziplock bag, combine parmesan cheese and
> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings
> (a few at a time) into the butter, then put into the bag and shake to coat.
> Place the chicken on a foil lined baking sheet and bake for 45 minutes. If
> you don't use foil, you have a really nasty pan to clean up.

hmmm...not what I was really looking for (bbq wings) but at least you've
got a wings idea, and I've got lots of wings to cook!

"Sqwertz" > wrote in message
...
> On Sat, 3 Nov 2012 03:53:09 +0000 (UTC), tert in seattle wrote:
>
>> did the baked version which comes pretty darn close to to the median
>> of my 1,000 wing-years of real life experience with this particular
>> culinary phenomenon ... funny that it took me this long to try it
>> myself, and a bit surprised that at my sadder but wiser age I'm still
>> capable of not an insignificant amount of disillusionment when facing
>> the cold hard fact that the peculiarly orange color of the wings and
>> that certain intoxicating something that makes them so appealing
>> comes from ... the massively high and potentially fatal butter
>> content?!?!? --- anyhow, if anyone has something better to suggest for
>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>
>> http://allrecipes.com/recipe/baked-buffalo-wings/
>>
>> I reduced the butter content by approx 67% and it still seemed like too
>> much
>
> You have fallen for the great-baked chicken wing hoax. Chicken wings
> coated with flour or battered and deep fried only contains 22 grams of
> fat per 100grams (about 4 wing sections). While unadorned, roasted
> chicken wings contain only a slight reduction of 2.5 grams of fat -
> weighing in at 19.5 grams of fat (per 100 grams).
>
> You be the judge - is an 11% reduction in fat worth the price of
> eating slimy, roasted wings over the crispy crunchy fried wings?
> You're looking at about 5 grams of fat for each wing section, either
> way. They're deadly any way you look at it.
>
> But more importantly...
>
> Compare those numbers to floured, fried chicken LEGS which have twice
> the meat and costs half as much. They only have 14 grams of fat per
> 100 grams (about 2 legs). Compare that to a chicken legs that have
> been roasted - they have 22 grams of fat.
>
> Yes, a baked chicken leg contains _35% more fat_ than the same chicken
> leg floured (or battered) and fried. So why fry chicken wings when
> you can fry chicken LEGS! Easier to eat, costs less, and has 25% less
> fat than chicken wings. Plus all the crunchyness of a chicken wing
> with less waste.
>
> Then coat them in a sweet, sour, spicy hot sauce and skip the butter:
>
> http://www.flickr.com/photos/sqwertz...ream/lightbox/
>
> -sw

I have never understood that either. I can see how the originals probably
came about though. The restaurant must have had a lot of wings and nothing
to do with them. But to make them at home? I don't get it.

On 11/2/2012 5:53 PM, tert in seattle wrote:
> did the baked version which comes pretty darn close to to the median
> of my 1,000 wing-years of real life experience with this particular
> culinary phenomenon ... funny that it took me this long to try it
> myself, and a bit surprised that at my sadder but wiser age I'm still
> capable of not an insignificant amount of disillusionment when facing
> the cold hard fact that the peculiarly orange color of the wings and
> that certain intoxicating something that makes them so appealing
> comes from ... the massively high and potentially fatal butter
> content?!?!? --- anyhow, if anyone has something better to suggest for
> me to do with my next 15 wings I'm all ears and no I don't mean that !
>
> http://allrecipes.com/recipe/baked-buffalo-wings/
>
> I reduced the butter content by approx 67% and it still seemed like too much
>
>
> p.s. I'm also all ears for something crispy and "barbe cue" (leaning
> toward sweet -- this is for the kids) which doesn't involve deep frying
>

I used to just dump some frozen wings in a baking sheet and stick it in
a hot oven. Sometimes you have to dump out the melted water part ways
through the roasting. It was shoot first and then figure out what was
going to go on it. Usually, I'd mix up a teriyaki sauce while it was in
the oven.

This evening I cooked frozen, boneless, skinless, chicken thighs on the
contact grill. It's stupidly simple. Just lay the frozen thighs on the
grill and leave it for about 10 minutes. I like to flip it part way to
get checkered grill marks. This was dipped in Korean BBQ sauce. Boy,
that was tasty. You could do the same thing with the wings.

OTOH, next time, I'm going to dip the grilled thighs in butter and hot
sauce. That's going to be tasty. Heck, I might even grill chicken wings
in the contact grill. It would probably only work with the second wing
section though, not drummetts.

dsi1 wrote:
>
> OTOH, next time, I'm going to dip the grilled thighs in butter and hot
> sauce. That's going to be tasty.

You'll love it. As I've mentioned, I do "buffalo whole chicken" now instead
of just wings. Rather than gnaw a little meat and skin, it's so nice to
bite into big chunks of meat with the same taste.

G.

On Sat, 3 Nov 2012 03:53:09 +0000 (UTC), tert in seattle
> wrote:

> did the baked version which comes pretty darn close to to the median
> of my 1,000 wing-years of real life experience with this particular
> culinary phenomenon ... funny that it took me this long to try it
> myself, and a bit surprised that at my sadder but wiser age I'm still
> capable of not an insignificant amount of disillusionment when facing
> the cold hard fact that the peculiarly orange color of the wings and
> that certain intoxicating something that makes them so appealing
> comes from ... the massively high and potentially fatal butter
> content?!?!? --- anyhow, if anyone has something better to suggest for
> me to do with my next 15 wings I'm all ears and no I don't mean that !
>
> http://allrecipes.com/recipe/baked-buffalo-wings/
>
> I reduced the butter content by approx 67% and it still seemed like too much
>
The orange color comes from Frank's Hot Sauce. The butter is there to
tame the hot sauce, AFAIC - so how much you use depends on how hot you
want them. I oven fry the chicken too but kinda sorta follow the
proportions in the original recipe for the sauce, which is on my
bottle of Frank's: 1/2 cup Frank's Hot Sauce and 1/3 cup butter.
>
> p.s. I'm also all ears for something crispy and "barbe cue" (leaning
> toward sweet -- this is for the kids) which doesn't involve deep frying

Have you ever tried mahogany chicken wings? They're addictive!
Here's an example recipe (the simpler, the better)
http://allrecipes.com/recipe/mahogany-chicken-wings/ I'd use grated
fresh ginger instead of powdered and eliminate the chili sauce
entirely, but if you're making it for adults you could substitute an
Asian chili with garlic sauce for a little heat. If you want to oven
fry the chicken first and coat them with sauce later, there's no
reason why you couldn't do it that way.

--
Food is an important part of a balanced diet.

"tert in seattle" > wrote in message
...
> Cheri wrote:
>> "tert in seattle" > wrote in message
>> ...
>>> did the baked version which comes pretty darn close to to the median
>>> of my 1,000 wing-years of real life experience with this particular
>>> culinary phenomenon ... funny that it took me this long to try it
>>> myself, and a bit surprised that at my sadder but wiser age I'm still
>>> capable of not an insignificant amount of disillusionment when facing
>>> the cold hard fact that the peculiarly orange color of the wings and
>>> that certain intoxicating something that makes them so appealing
>>> comes from ... the massively high and potentially fatal butter
>>> content?!?!? --- anyhow, if anyone has something better to suggest for
>>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>>
>>> http://allrecipes.com/recipe/baked-buffalo-wings/
>>
>>
>> I always loved this recipe that Laurie posted years ago in the low carb
>> group. Really good and really easy.
>>
>> 1 cup grated Parmesan Cheese
>> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>> 2 tsp. paprika
>> 1 tsp. dried oregano
>> 1/2 tsp. dried basil
>> 1/4 tsp. salt
>> 1/4 tsp. pepper
>> 1/2 cup (1 stick) melted butter
>> 1 pound chicken wings, disjointed and tips removed
>>
>> Preheat oven to 350?. In a big ziplock bag, combine parmesan cheese and
>> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
>> wings
>> (a few at a time) into the butter, then put into the bag and shake to
>> coat.
>> Place the chicken on a foil lined baking sheet and bake for 45 minutes.
>> If
>> you don't use foil, you have a really nasty pan to clean up.
>
> hmmm...not what I was really looking for (bbq wings) but at least you've
> got a wings idea, and I've got lots of wings to cook!

Sorry, I didn't register the BBQ part. LOL


Cheri

"sf" > wrote in message
...

> Have you ever tried mahogany chicken wings? They're addictive!
> Here's an example recipe (the simpler, the better)
> http://allrecipes.com/recipe/mahogany-chicken-wings/ I'd use grated
> fresh ginger instead of powdered and eliminate the chili sauce
> entirely, but if you're making it for adults you could substitute an
> Asian chili with garlic sauce for a little heat. If you want to oven
> fry the chicken first and coat them with sauce later, there's no
> reason why you couldn't do it that way.

That sounds really good.

Cheri

On Fri, 02 Nov 2012 23:02:56 -1000, dsi1
> wrote:

> This was dipped in Korean BBQ sauce. Boy,
> that was tasty. You could do the same thing with the wings.

Sauce like this?
http://www.examiner.com/article/kore...lling-marinade

--
Food is an important part of a balanced diet.

On Sat, 3 Nov 2012 08:35:27 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
>
> > Have you ever tried mahogany chicken wings? They're addictive!
> > Here's an example recipe (the simpler, the better)
> > http://allrecipes.com/recipe/mahogany-chicken-wings/ I'd use grated
> > fresh ginger instead of powdered and eliminate the chili sauce
> > entirely, but if you're making it for adults you could substitute an
> > Asian chili with garlic sauce for a little heat. If you want to oven
> > fry the chicken first and coat them with sauce later, there's no
> > reason why you couldn't do it that way.
>
> That sounds really good.
>
Believe me, it is! After reading dsi1's post about Korean BBQ sauce,
I realized it's probably a variation on that.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 3 Nov 2012 08:35:27 -0700, "Cheri" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>>
>> > Have you ever tried mahogany chicken wings? They're addictive!
>> > Here's an example recipe (the simpler, the better)
>> > http://allrecipes.com/recipe/mahogany-chicken-wings/ I'd use grated
>> > fresh ginger instead of powdered and eliminate the chili sauce
>> > entirely, but if you're making it for adults you could substitute an
>> > Asian chili with garlic sauce for a little heat. If you want to oven
>> > fry the chicken first and coat them with sauce later, there's no
>> > reason why you couldn't do it that way.
>>
>> That sounds really good.
>>
> Believe me, it is! After reading dsi1's post about Korean BBQ sauce,
> I realized it's probably a variation on that.

I have to make these...soon.

Cheri

Cheri wrote:
> "tert in seattle" > wrote in message
> ...
>> Cheri wrote:
>>> "tert in seattle" > wrote in message
>>> ...
>>>> did the baked version which comes pretty darn close to to the median
>>>> of my 1,000 wing-years of real life experience with this particular
>>>> culinary phenomenon ... funny that it took me this long to try it
>>>> myself, and a bit surprised that at my sadder but wiser age I'm still
>>>> capable of not an insignificant amount of disillusionment when facing
>>>> the cold hard fact that the peculiarly orange color of the wings and
>>>> that certain intoxicating something that makes them so appealing
>>>> comes from ... the massively high and potentially fatal butter
>>>> content?!?!? --- anyhow, if anyone has something better to suggest for
>>>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>>>
>>>> http://allrecipes.com/recipe/baked-buffalo-wings/
>>>
>>>
>>> I always loved this recipe that Laurie posted years ago in the low carb
>>> group. Really good and really easy.
>>>
>>> 1 cup grated Parmesan Cheese
>>> 2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
>>> 2 tsp. paprika
>>> 1 tsp. dried oregano
>>> 1/2 tsp. dried basil
>>> 1/4 tsp. salt
>>> 1/4 tsp. pepper
>>> 1/2 cup (1 stick) melted butter
>>> 1 pound chicken wings, disjointed and tips removed
>>>
>>> Preheat oven to 350?. In a big ziplock bag, combine parmesan cheese and
>>> spices, and shake to mix. Pour melted butter into a shallow bowl. Dip
>>> wings
>>> (a few at a time) into the butter, then put into the bag and shake to
>>> coat.
>>> Place the chicken on a foil lined baking sheet and bake for 45 minutes.
>>> If
>>> you don't use foil, you have a really nasty pan to clean up.
>>
>> hmmm...not what I was really looking for (bbq wings) but at least you've
>> got a wings idea, and I've got lots of wings to cook!
>
> Sorry, I didn't register the BBQ part. LOL
>
>
> Cheri

no I didn't emphasize it that much but I'm getting fixated on the baked
bbq wings thing now

On 11/3/2012 4:41 AM, Gary wrote:
> dsi1 wrote:
>>
>> OTOH, next time, I'm going to dip the grilled thighs in butter and hot
>> sauce. That's going to be tasty.
>
> You'll love it. As I've mentioned, I do "buffalo whole chicken" now instead
> of just wings. Rather than gnaw a little meat and skin, it's so nice to
> bite into big chunks of meat with the same taste.
>
> G.
>

A whole chicken done this way would be a good thing. OTOH, I'm on a
contact grill kick and fitting a whole bird in there would be tough. The
next time I buy a whole roasted chicken, I'll have a bowl of hot sauce
and butter to dip. Yeah, that's the ticket.

On 11/3/2012 5:38 AM, sf wrote:
> On Fri, 02 Nov 2012 23:02:56 -1000, dsi1
> > wrote:
>
>> This was dipped in Korean BBQ sauce. Boy,
>> that was tasty. You could do the same thing with the wings.
>
> Sauce like this?
> http://www.examiner.com/article/kore...lling-marinade
>

It was in a bottle and I'm gonna get more the first chance I get. The
recipe you cite sounds fine although the sauce I used had kochijung or
miso paste in it. Adding some to the recipe would move it to another
plane of tastiness.

On 02/11/2012 11:53 PM, tert in seattle wrote:
> did the baked version which comes pretty darn close to to the median
> of my 1,000 wing-years of real life experience with this particular
> culinary phenomenon ... funny that it took me this long to try it
> myself, and a bit surprised that at my sadder but wiser age I'm still
> capable of not an insignificant amount of disillusionment when facing
> the cold hard fact that the peculiarly orange color of the wings and
> that certain intoxicating something that makes them so appealing
> comes from ... the massively high and potentially fatal butter
> content?!?!? --- anyhow, if anyone has something better to suggest for
> me to do with my next 15 wings I'm all ears and no I don't mean that !
>
> http://allrecipes.com/recipe/baked-buffalo-wings/
>
> I reduced the butter content by approx 67% and it still seemed like too much
>
>

I always preferred them deep fried. Given a choice... plain not
"dusted", but I did try making them dusted once, as per the method used
in a local bar. Add an envelope of chicken soup mix to the flour, toss
and deep fry. I don't know why he would add cayenne to the flour when
it is going to be tossed in hot sauce.


Another thing... I always preferred them made with margarine, but if
using butter, use unsalted.



I miss wings. It has been two years since I had an order of what used to
be a weekly treat. According to the cardiac dietitian, hot wings are
darned near poison, and even more so when deep fried. It is the one food
she recommended that one should NEVER eat.

Dave Smith wrote:
> On 02/11/2012 11:53 PM, tert in seattle wrote:
>> did the baked version which comes pretty darn close to to the median
>> of my 1,000 wing-years of real life experience with this particular
>> culinary phenomenon ... funny that it took me this long to try it
>> myself, and a bit surprised that at my sadder but wiser age I'm still
>> capable of not an insignificant amount of disillusionment when facing
>> the cold hard fact that the peculiarly orange color of the wings and
>> that certain intoxicating something that makes them so appealing
>> comes from ... the massively high and potentially fatal butter
>> content?!?!? --- anyhow, if anyone has something better to suggest for
>> me to do with my next 15 wings I'm all ears and no I don't mean that !
>>
>> http://allrecipes.com/recipe/baked-buffalo-wings/
>>
>> I reduced the butter content by approx 67% and it still seemed like too much
>>
>>
>
> I always preferred them deep fried. Given a choice... plain not
> "dusted", but I did try making them dusted once, as per the method used
> in a local bar. Add an envelope of chicken soup mix to the flour, toss
> and deep fry. I don't know why he would add cayenne to the flour when
> it is going to be tossed in hot sauce.
>
>
> Another thing... I always preferred them made with margarine, but if
> using butter, use unsalted.
>
>
>
> I miss wings. It has been two years since I had an order of what used to
> be a weekly treat. According to the cardiac dietitian, hot wings are
> darned near poison, and even more so when deep fried. It is the one food
> she recommended that one should NEVER eat.

how does it stack up against the bacon & cheese omelette I made for
breakfast? topped with Frank's hot sauce for good measure

sf wrote:
> On Sat, 03 Nov 2012 19:08:30 -0400, Dave Smith
> wrote:
>
>> Over cooked scrambled eggs, IMO, have that same
>> overcooked nasty taste that you get in an omelette.
>
> I cook my scrambled eggs until they are just set too, same with
> omelets... maybe that's why I don't like to order omelets "out".

yah if they're overcooked you're doing it wrong - duh!

I used to get a bacon & cheese omelette with a side of fried potatoes all
drenched in louisiana hot sauce about once a week from Valois ("see your
food") in Chicago...and I just needed to re-live that although I didn't
have any potatoes- but that's ok because the omelette is the transcendental
part of that particular breakfast anyway