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Old 06-20-2013, 06:55 PM   #11
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I LOVE hot wings. Period.

That being said, I've totally bastardized the hot wings thing. So, with apologies in advance... I use chicken thighs instead of wings. Yes, by doing so, I'm sure I've offended every hot wing aficionado on HBT; perhaps on Earth. I wish my Costco sold fresh wings; but, alas, they do not. Yet.

Moreover, I use Alton Brown's method of cooking wings. This process includes steaming the, um, er... "wings" for 10-15 minutes, letting them rest, and, finally, baking them at something like 400* for 20 minutes per side. I start with the skin side down. While resting, I will marinate them in Frank's.

Once cooked, I add as much garlic butter as my heart will tolerate to a stainless steel bowl and toss in the cooked thighs. Once coated, I add as much Frank's as the GF will tolerate. Then I'll add a little more. Then, when she's not looking, I'll add a few dashes of Tobasco. Finally, I'll add just a bit of Yoshida's sauce for a little sweetness.

Yum.
No worries here! It aint "wings" anymore but who cares.

I would go with legs if I was you. A good spicy leg to chew on is fantastic.....although now that you have ventured a bit, venture a little farther......a good dry rubbed thigh, something like what HB did, is a thing of beauty.
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Old 06-20-2013, 07:03 PM   #12
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Here's a really good recipe for thighs or legs.

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Old 06-25-2013, 11:34 AM   #13
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I have been using this technique to prepare my wings then we smoke bake them on the grill to crispy perfection... YUM
http://www.seriouseats.com/recipes/2...gs-recipe.html

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Old 06-25-2013, 02:14 PM   #14
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I have been using this technique to prepare my wings then we smoke bake them on the grill to crispy perfection... YUM
http://www.seriouseats.com/recipes/2...gs-recipe.html
I have had great success with that technique, but really......Stop taking credit for your cat's ideas.
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Old 06-25-2013, 02:22 PM   #15
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I have had great success with that technique, but really......Stop taking credit for your cat's ideas.
Doesn't matter where the ideas came from... if they are tasty it's all good!
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Old 06-28-2013, 12:31 AM   #16
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Just had a mild epihpany......corn starch. Ugly on fried food UNLESS you cover it in sauce....

I will be dredging my next batch of "wings" in corn starch.

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Old 06-28-2013, 11:45 AM   #17
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a touch of corn starch on the outside of a steak makes for damn fine grilled meat.

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Old 06-28-2013, 12:59 PM   #18
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Quote:
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a touch of corn starch on the outside of a steak makes for damn fine grilled meat.


I am thinking corn starch might need it's own thread.

I was shocked recently at how some buffalo chicken strips (from a local bar with AWESOME food) kept their crunch. Had to be corn starch.

I make bang bang shrimp (or whatever) and the little shrimps are fried in just corn starch. They look awful. The stuff doesn't brown. They look all white and wierd until you toss them in the fishy, spicy mayo. Then...MAGIC!
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Old 06-28-2013, 02:34 PM   #19
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Apparently modern versions of the kama sutra suggest massages with corn starch. Now that you have that picture in your head I'll return to the point at hand.

I have heard of rubbing a thick slurry of corn starch into poultry before sauteeing or deep frying in Vietnamese cooking...

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Old 06-28-2013, 02:53 PM   #20
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Not a lot of corn starch... just a little mixed with salt and seasonings. Just enough to dry the surface moisture.

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