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eG Cook-Off #88: Wings


Duvel
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My resolution to that was to throw frozen wings in a bowl, add marinade, and go away for two hours. Then re-stir and air-fry.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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41 minutes ago, kayb said:

My resolution to that was to throw frozen wings in a bowl, add marinade, and go away for two hours. Then re-stir and air-fry.


From my point of view there is in principle nothing wrong with that. But if they are individually covered with an ice film to keep them separated, that will melt and dilute your marinade significantly. So maybe you‘ll need to amp up the amounts …

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On 1/22/2022 at 12:21 PM, Shelby said:

Had to get out yesterday and run some errands.  Dropped in to the Asian Market.  It was PACKED with people.  While there were a lot of shortages, their meat section was full.

 

These landed in my cart.

 

thumbnail_IMG_1819.jpg.ea18ba90fc4c0c71232c9c2c39aa9ae8.jpg

 

thumbnail_IMG_1820.jpg.0d633c6cba501224a6ff143e973c0c25.jpg

 

We will see what trouble I can get into.

 

Just cuirous what's the diference between just duck wings and canh vit wings.

All i can see is linked to thai recipes towards the duck blood :)

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6 minutes ago, farcego said:

 

Just cuirous what's the diference between just duck wings and canh vit wings.

All i can see is linked to thai recipes towards the duck blood :)

Good question!  I have no idea.  I figured canh vit meant duck wings lol

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3 minutes ago, Shelby said:

Good question!  I have no idea.  I figured canh vit meant duck wings lol


Our @Shelby: mistress of all things game, perfectionist in fried food and now also juggling SE Asian languages like a pro 🥳

 

EF072A05-11AF-4F61-B713-B6EE6AD7D07B.thumb.jpeg.5d2ae7df3a12e51ab7019e2d81fda072.jpeg

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Due to Ronnie's team (the Chiefs) playing last night I decided that would be the perfect time to make some of the duck wings (I don't have to worry about the playoffs...I'm a Broncos fan sigh).

 

I was trying to think if I've ever made a domestic duck.....Ronnie thinks I have once, but I can't remember.  Anyway, yesterday early afternoon I got the wings out and cut them up separating the flats from the drums.  I made a bit of broth with the tips.

 

thumbnail_IMG_1832.jpg.5b3cdbc4d9d78343fa0d8e3b1bf3dd6e.jpg

 

These are by far MUCH meatier than wild duck wings.  I asked Ronnie if he would ever want to try making wild ones sometime...he responded "I'll let you know if I'm ever hungry for something similar to rubber bands."

 

So, I took that as a no......

 

I went to my go-to guy Hank Shaw to see what he had to say about duck wings and found this recipe

 

I subconsciously must have planned this because I certainly didn't think it out consciously lol.  I had made a big batch of broth using chicken feet and the above recipe calls for broth so it was meant to be!

 

You submerge the wings in broth and add a couple of bay leaves.  Cook for at least 90 minutes at 325F --now this recipe is for wild duck so I checked a bit earlier and found them to be really tender already.

 

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Then you remove the wings from the broth and marinate it in your sauce--he uses Frank's Hot Sauce mixed with melted butter.  I was digging around in cabinets looking for Frank's when I ran across this

 

thumbnail_IMG_1838.jpg.af639e45f7fac39bbdc74e9dc5061113.jpg

 

I've had it forever but I opened it and it tasted exactly like what I wanted so I mixed it with butter and the wings and rested them in the fridge for  several hours.  When we were ready to eat I took them out and baked them in the CSO at 375F for about 15-20 mins.  OH these were good.

 

thumbnail_IMG_1837.jpg.91329330335499aa9cf9767148c23ac3.jpg

 

I have the same amount of wings left to do something fun with so more duck wings to come!

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So this is my first attempt on „Buffalo wings“ (in parentheses because I‘m not sure if I follow the protocol) in it’s deboned form*

 

First step: precook the wings as per MCAH: SV for 12h at 62 oC. Try to remove the bone while still warm. Yeah, well. The bones didn’t really „slip out“ …

 

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Those who have followed my rabbit massacre in Cook-Off #86 know that successfully separating flesh from bones is not my core skill. In this case I managed 4 flats and 3 drums and decided to return back to an ever so exciting telcon instead. It’s just not my cup

of tea. Deboned wings (left, with their complete cousins, right hand side) were dried in the fridge.

 

BD6116CD-4BA1-47A5-A579-9393CEC59EEB.thumb.jpeg.616523796af3c26fd4eeea6d68b0c8cb.jpeg

 

Meanwhile I winged the hot sauce. Frank‘s is nearly impossible to find here, so I used Tabasco family reserve (which I like a lot), augmented by Tabasco Chipotle (that I like even more), a dash of Worcestershire sauce and some garlic powder plus a healthy** dose of butter. Pretty good mixture, I have to say …


9936F282-60FA-44E9-ABD0-29D9C1BEDB7A.thumb.jpeg.c613a6561ba6dbaea6d6fd7a7380a098.jpeg

 

Lastly, predried wings were fried, tossed in the sauce and served with celery/carrot sticks and a mixture of creme fraiche & Roquefort. Yeah …

 

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Some tater tots on the side (thanks, @btbyrd)

 

03D7FB85-7285-4FE5-979F-742446DFD2C9.thumb.jpeg.e147e8e8c82f1b053e83ff50f54833bf.jpeg

 

Yummy ! I enjoyed a Bourbon while preparing and after as a digestive aid …


Never ever will I try to debone a chicken wing again. Just not worth it !

 

 

*at least that was the intention …

** from my point of view. My cardiologist disagrees.

Edited by Duvel (log)
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2 hours ago, Duvel said:

So this is my first attempt on „Buffalo wings“ (in parentheses because I‘m not sure if I follow the protocol) in it’s deboned form*

 

First step: precook the wings as per MCAH: SV for 12h at 62 oC. Try to remove the bone while still warm. Yeah, well. The bones didn’t really „slip out“ …

 

DFD3B380-89AA-408E-BD81-642AEFE21441.thumb.jpeg.b71ca7a1286b747c6d2f322e42f15958.jpeg

 

Those who have followed my rabbit massacre in Cook-Off #86 know that successfully separating flesh from bones is not my core skill. In this case I managed 4 flats and 3 drums and decided to return back to an ever so exciting telcon instead. It’s just not my cup

of tea. Deboned wings (left, with their complete cousins, right hand side) were dried in the fridge.

 

BD6116CD-4BA1-47A5-A579-9393CEC59EEB.thumb.jpeg.616523796af3c26fd4eeea6d68b0c8cb.jpeg

 

Meanwhile I winged the hot sauce. Frank‘s is nearly impossible to find here, so I used Tabasco family reserve (which I like a lot), augmented by Tabasco Chipotle (that I like even more), a dash of Worcestershire sauce and some garlic powder plus a healthy** dose of butter. Pretty good mixture, I have to say …


9936F282-60FA-44E9-ABD0-29D9C1BEDB7A.thumb.jpeg.c613a6561ba6dbaea6d6fd7a7380a098.jpeg

 

Lastly, predried wings were fried, tossed in the sauce and served with celery/carrot sticks and a mixture of creme fraiche & Roquefort. Yeah …

 

9F30E2BB-301A-4694-8CEC-73660271C265.thumb.jpeg.cca14219348798e8865afc5c8d663aaf.jpeg

 

32808485-072B-4432-9C62-209E078749EF.thumb.jpeg.8875f26246f17ad27770ce2bb2a5bbcf.jpeg

 

Some tater tots on the side (thanks, @btbyrd)

 

03D7FB85-7285-4FE5-979F-742446DFD2C9.thumb.jpeg.e147e8e8c82f1b053e83ff50f54833bf.jpeg

 

Yummy ! I enjoyed a Bourbon while preparing and after as a digestive aid …


Never ever will I try to debone a chicken wing again. Just not worth it !

 

 

*at least that was the intention …

** from my point of view. My cardiologist disagrees.

That was my experience with deboning wings. Much easier to tear the meat off with your teeth!

 

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ive never thought boning out CkWgs 

 

worth the effort .

 

what Ive done in the distant past is :

 

for both the flats and dummies 

 

it to precisely chop off one end :

 

for the flat it doesnt seem to matter

 

and for the dummies , the larger end

 

with a cleaver and mallet.

 

you just want to take out the joint at the end , and

 

as little meat as possible.

 

to enjoy , you grab the joint end that's left

 

and all the meat and goodness slide right into your mouth.

 

the chopped end being the guide into your mouth

 

one bone or two for the flats are all that's left

 

in your finger tips.

 

 

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49 minutes ago, MaryIsobel said:

That was my experience with deboning wings. Much easier to tear the meat off with your teeth!

 

On well prepped ones I find the meat does in fact slide off the bones and a little suck of the remaining bits  adds flavor bonus. 

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3 hours ago, Duvel said:

Deboned wings

I am completely incapable of wrapping my head around such a concept.

 

Wings without bones bring to mind white tablecloths, knives and forks, (and little blue pills). Wings are meant to be enjoyed with family and close friends who will  not tsk at gnawing and sucking sounds not usually tolerated at thea table. Where greasy, sticky, discoloured fingers offend no one and the growing mountain of wet-wipes becomes part of the table decor. 
 

De-boned wings? Oh please no. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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11 minutes ago, Anna N said:

 

Wings without bones bring to mind white tablecloths, knives and forks, (and little blue pills). 

little blue pills?!? In todays world that is Viagra ;)

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21 minutes ago, Anna N said:

I am completely incapable of wrapping my head around such a concept.

 

Wings without bones bring to mind white tablecloths, knives and forks, (and little blue pills). Wings are meant to be enjoyed with family and close friends who will  not tsk at gnawing and sucking sounds not usually tolerated at thea table. Where greasy, sticky, discoloured fingers offend no one and the growing mountain of wet-wipes becomes part of the table decor. 
 

De-boned wings? Oh please no. 

I feel the same way about roast chicken.    I can dispatch the last two wing joints, tail, lower back and neck, tuck in the edges and present what looks like an intact bird at table.       

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27 minutes ago, Anna N said:

I am completely incapable of wrapping my head around such a concept.

 

Wings without bones bring to mind white tablecloths, knives and forks, (and little blue pills). Wings are meant to be enjoyed with family and close friends who will  not tsk at gnawing and sucking sounds not usually tolerated at thea table. Where greasy, sticky, discoloured fingers offend no one and the growing mountain of wet-wipes becomes part of the table decor. 
 

De-boned wings? Oh please no. 

I'm in your camp, but I also reaaaaaaaalllllly admire the folks like @Steve Irbyand @Duvel who have the patience to do it.   I don't have that trait lol.  And they look SO dang good.  And I loved the stuffed ones.

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25 minutes ago, weinoo said:

De-boned wings are great...if I see them on a menu at a good restaurant, it's a guarantee I'll order them. 

So do you generally fond them with crisp skin and tender flesh? That would work for me.

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12 hours ago, Anna N said:
15 hours ago, Duvel said:

Deboned wings

I am completely incapable of wrapping my head around such a concept.


I liked the idea somehow - before I tried to make it. Besides the laborious deboning process I have to say that the resulting wing “nuggets” were to dry, especially compared to their conventional counterparts. That might be due to my lack of deboning skills.


But I figured that probably the texture and juiciness of the idealized deboned chicken wing that resides in my head could be far easier achieved by taking a (deboned; commercially available) chicken thigh, chopped into chunks, marinated and fried.

 

At the end this is the beauty of the Cook-Off: feeling inspired (or gently pushed by peer pressure) to try something that usually would not make the cut, and find out whether you like it or not. And exchange with others about the results and come to their conclusion as well 🤗

 

12 hours ago, Anna N said:

De-boned wings? Oh please no. 


Amen !

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2 hours ago, Duvel said:


I liked the idea somehow - before I tried to make it. Besides the laborious deboning process I have to say that the resulting wing “nuggets” were to dry, especially compared to their conventional counterparts. That might be due to my lack of deboning skills.


But I figured that probably the texture and juiciness of the idealized deboned chicken wing that resides in my head could be far easier achieved by taking a (deboned; commercially available) chicken thigh, chopped into chunks, marinated and fried.

 

At the end this is the beauty of the Cook-Off: feeling inspired (or gently pushed by peer pressure) to try something that usually would not make the cut, and find out whether you like it or not. And exchange with others about the results and come to their conclusion as well 🤗

 


Amen !

Years ago when I did the MC deboned wings, I also found them to be a bit dry - I think it's from the extended SV...

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2 hours ago, Duvel said:

Amen !

I guess what I am trying to point out is that chicken wings are not just a food item but part of a custom.  That custom depends on ambience, casualness, appropriate accompaniments, shared values and so much more. It requires a certain mindset. Consuming boneless (floppy) meat appeals to a different mindset. But enough. 
Those who have the patience and inclination to remove the bones from chicken wings show an admirable level of skill and patience. But in doing so they have ripped the heart out of the whole experience. :laugh::laugh::laugh:

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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buffalo style wings made in the air fryer at 390F degrees for 30 min turning at 12min /15 min /3 minutes. Then sauced with 50% franks hot sauce and 50% kerry gold unsalted butter melted.

the cole slaw was homemade

IMG_6826.JPG

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Bump - and just as a friendly reminder: Superbowl is coming …

 

Even Aldi Germany has jumped on the bandwagon and - befitting this topic - is offering American Chicken Wings (in two flavors, authenticity check pending) 😉

 

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Should I take a one for the team ?

 

And just because you might be interested what Germanys largest discounter offers for Superbowl, here the complete portfolio:

 

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