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Eating Wings Part II

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sarahweiss May 17, 2013 09:38 AM

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?

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  1. Candy RE: sarahweiss May 17, 2013 10:20 AM

    I make my own. I started making them in the 80's. I have wings in my fridge right now and will probably make them for dinner tonight. I have never gone out for them.

    1 Reply
    1. re: Candy
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      sueatmo RE: Candy May 17, 2013 12:07 PM

      Me too! I used to make wings every so often for the family. We don't eat them now because of the fat though.

      Although, I wouldn't mind making some soon for old times' sake.

    2. pinehurst RE: sarahweiss May 17, 2013 10:58 AM

      Belated welcome to Chowhound!

      Just out of curiosity, are you writing a feature on wings?

      3 Replies
      1. re: pinehurst
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        sarahweiss RE: pinehurst May 17, 2013 11:02 AM

        Why thank you! I'm doing a research project on wings (:

        1. re: sarahweiss
          pinehurst RE: sarahweiss May 17, 2013 11:08 AM

          Very cool!

          1. re: pinehurst
            Perilagu Khan RE: pinehurst May 17, 2013 11:53 AM

            Heh heh. Very astute of you to bowl her out, Mrs. Pines. :)

      2. MGZ RE: sarahweiss May 17, 2013 11:12 AM

        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.

        4) Absolutely.

        8 Replies
        1. re: MGZ
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          sarahweiss RE: MGZ May 17, 2013 11:28 AM

          Thanks! What's your secret to making wings?

          1. re: sarahweiss
            MGZ RE: sarahweiss May 17, 2013 11:38 AM

            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.

            1. re: MGZ
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              sarahweiss RE: MGZ May 17, 2013 11:51 AM

              YUM. Will have to try!

              1. re: MGZ
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                sarahweiss RE: MGZ May 17, 2013 11:51 AM

                LOL!

            2. re: MGZ
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              sarahweiss RE: MGZ May 17, 2013 11:31 AM

              If there's one thing I've learned, boneless wings are NOT wings. Thanks for sharing!

              1. re: sarahweiss
                MGZ RE: sarahweiss May 17, 2013 11:45 AM

                Hell, I can wax wings all day . . . .

                1. re: MGZ
                  Perilagu Khan RE: MGZ May 17, 2013 11:56 AM

                  O, MGZ! May I call you Icarus?

                  Don't fly too close to the BBQ pit.

                  1. re: Perilagu Khan
                    MGZ RE: Perilagu Khan May 17, 2013 12:05 PM

                    I always get a kick when somebody gets the posts I try to make on more than one level. Hat's off, my friend. (There was three to that one, you know).

                    By the way, since I respect you so much as a 'hound, you may call me what you like, but I do usually prefer "My Lord".

            3. pinehurst RE: sarahweiss May 17, 2013 11:17 AM

              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. Perilagu Khan RE: sarahweiss May 17, 2013 11:51 AM

                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 Reply
                1. re: Perilagu Khan
                  pinehurst RE: Perilagu Khan May 17, 2013 11:55 AM

                  <For me, the key to a great wing is crispness. I cannot abide a rubbery, underdone wing. It must be totally crisp.>

                  Yes!!!

                  <Third, the exception to rule number two is teriyaki sauce. Great teriyaki wings are just about as good as great hot wings>

                  HECKKKKKKKKKKKK YEAH!!!

                2. Atomic76 RE: sarahweiss May 17, 2013 10:17 PM

                  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.

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