Eating Wings Part II
Let's face it, wing eaters are their own breed. Knowing good wings from bad wings is a skill. You either have it or you don't. With that said, how far
would you go to satisfy a wing craving?
Here are some more questions for you guys:
1) Where's the most unusual place you've ever eaten wings?
2) Has wing eating ever caused a conflict about where to eat with other people?
3) How far have you traveled to get wings? How far would you travel for the ultimate wing?
4) How does a hardcore wing eater understand wings more than the average guy?
1.) Happy hour at a gay bar. Of course, there were some vain, snotty bulimic coke-head patrons giving me dirty looks the whole time.
2.) See my first reply
3.) About 40 min, but there was never really a need to go far because there have always been some good wing joints nearby.
4.) Perhaps. I don't ever "split" an order of wings with anyone, since I will usually inhale the whole order myself. I hate trying to pace myself with the person I am splitting the order with so I don't eat them all before they get any.
I'll tackle #4. Sort of.
For me, the key to a great wing is crispness. I cannot abide a rubbery, underdone wing. It must be totally crisp.
Second, the sauce must be at least hot enough to be interesting. I don't want BBQ sauce or tomato sauce on a wing; I want something that will cause smoke to pour from my ears and steam to billow from my eyes.
Third, the exception to rule number two is teriyaki sauce. Great teriyaki wings are just about as good as great hot wings.
Whether that is the superior wing knowledge of a hardcore junkie, I do not know.
1) In the front seat of my car with my dog (who was eating some of the meat only, no cooked bones--safety first).
2) Yes, because my H will NOT eat chicken on the bone, only recognizing "Chicken strips" or "Chicken tenders" as an app.
3) With MGZ on this one....learned from my mom how to make really good wings, so I don't need to travel. I can do them on the cheap and delish at home.
4) Yes. But on the flip of this, I think that a lot of people who like humble foods that can sometimes be pricey if prepared for you (wings and calamari spring to mind), true hardcore fans deconstruct/learn their favorite recipes, and make them on their own whenever possible.
1) A parking lot outside Giants Stadium in '90 - it was pourin' rain and hard to keep the kettle lit.
2) Never. I don't usually have conflicts about food. I do admit to havin' a few conflicts in my life, though. They usually involved sometin' more substantial than wings.
3) In '87, I hitched a ride to St Bonaventure, NY from the Jersey Shore to meet up with a buddy for five cent wings and ten cent beers. In part, I went for the company, but I had never tasted Buffalo wings before. Had to hitch a coupla rides to Pittsburgh to get back to college after.
I don't travel for wings much anymore, I make 'em as good as anyone else.
The basic one is to fry at 375 for somewhere around ten to fifteen minutes (I just watch the bubbles) and toss in Frank's, butter, (50/50) and ground chiles. Sometimes, I'll add some Dave's Ghost Pepper or Insanity sauce to the mix.
Better one is to simply cook 'em with indirect heat on the offset for thirty minutes or so, toss in the same mix with some turbinado sugar added in, and finish for a minute or two over the coals. This version also is good with a combination of Insanity sauce and rasberry Allfruit (10/90).
Best one is to smoke 'em on the offset for twenty - thirty minutes or so, fry for five minutes or so at 350-375, and toss in the first sauce I mentioned.
Also, very important, I like to have 'em whole, with the tips - they're my favorite part.