WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
There's some great advice and some great looking wings here. The best contribution I have is to ditch the party wings in favor of whole wings - nib included. The nib serves two purposes:
1) Saucing / moving handle
2) Doneness gauge. When that nib tears away from the flat, you're done. Don't bother with time or temp - look for nib tear.
While good cooking advice im sure, whole wings just doesn't give me that "grab at both ends and dig in" feel. Its for this same reason i prefer to go to a Chinese buffet and eat the wings, rather then order chicken wings on the takeout menu. For some reason they give you whole wings at takeout, but not buffet.