I just invented

[jehler]

A new way to cook chicken wings, twice fried, amazing, gonna sell it to New York where they could use the help!

[assateague]

Is it what it sounds like?

[waterfowlman]

Knowing you.......Thought it was going to be something like this.

[Flightstopper]

Knowing you.......Thought it was going to be something like this.

The sick fuck strikes again!

[Mornin Beef]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

[jehler]

Knowing you.......Thought it was going to be something like this.

ill eat trout, antibiotics are cheap

[assateague]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

Same here. I despise the "wasters" who leave at least one full bite of meat on a wing, but yet they are "done" with it.

[jehler]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

[assateague]

I'm so bored that I will happily read about your invented wing technique. It's been raining all day, and I haven't got a chance to tinker with the garden, the chicken coop, the shop, nothing. Bored, bored, boredy, bored, bored.

[Bulldog0156]

A new way to cook chicken wings, twice fried, amazing, gonna sell it to New York where they could use the help!

Give us a rundown

[assateague]

12 minutes seems like a long time to fry a chicken wing, at any temperature.

[jehler]

12 minutes seems like a long time to fry a chicken wing, at any temperature.

gots to have faith in me

[goodkarmarising]

I'm wanting some fried chicken wings and shrimp now....

[Mornin Beef]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Welcome to Buffalo in your mind.

[rebelp74]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Do the same with fries and they won't come out soggy. It's called blanching them then frying them.

[DeadEye_Dan]

I hate drumsticks.

I patented a method of eating wings.

[jehler]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Do the same with fries and they won't come out soggy. It's called blanching them then frying them.

been doing this with fries forever, was thinking about doing a duck confit and then thought of fries and then the light went off and wings ala jehler was invented

[rebelp74]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Do the same with fries and they won't come out soggy. It's called blanching them then frying them.

been doing this with fries forever, was thinking about doing a duck confit and then thought of fries and then the light went off and wings ala jehler was invented

Nice. Duck confit is the shit. Makes the best fajitas and samiches in the world. It takes a while but is totally worth it. Try frying some wings up in duck fat, never tried it but it sounds great.

[jehler]

First fry, 12 minutes at 200

ImageUploadedByTapatalk1371599906.188839.jpg

[Mornin Beef]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Do the same with fries and they won't come out soggy. It's called blanching them then frying them.

been doing this with fries forever, was thinking about doing a duck confit and then thought of fries and then the light went off and wings ala jehler was invented

Your so full of shit your eyes are brown.

[jehler]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

no see, I just invented this. I fry at 200 for 12ish minutes then pull, cool and second fry at 375ish until crisp. It's amazing

Do the same with fries and they won't come out soggy. It's called blanching them then frying them.

been doing this with fries forever, was thinking about doing a duck confit and then thought of fries and then the light went off and wings ala jehler was invented

Your so full of shit your eyes are brown.

settle down, I'll PM you the specifics

[rebelp74]

Thats one of the secrets to NY wings. Twice fried for crispiness and the crispier they are the better they hold the sauce. Also the better the tendons and cartilage caps taste. After I get done with a wing it looks like an artifact.

Same here. I despise the "wasters" who leave at least one full bite of meat on a wing, but yet they are "done" with it.

Fuck the cartlidge caps! The texture is just eww.

[Mornin Beef]

Im gunna PM you ricin.

[rebelp74]

[jehler]

Second fry

ImageUploadedByTapatalk1371603715.203732.jpg

[DeadEye_Dan]

Looks like botulism to me.

[rebelp74]

You over cooked it.

[jehler]

You over cooked it.

you think so, but no, it's heaven on plate

ImageUploadedByTapatalk1371604407.619587.jpg

[rebelp74]

That was easier than I tohught! What's the sauce?

[jehler]

That was easier than I tohught! What's the sauce?

home made hot sauce (prudhome recipe) 3/2 with butter