WaterfowlForum.Net

Posted: **Tue Jun 18, 2013 6:19 pm**

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

Posted: **Tue Jun 18, 2013 6:20 pm**

Is it what it sounds like?

Posted: **Tue Jun 18, 2013 6:21 pm**

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

Posted: **Tue Jun 18, 2013 6:24 pm**

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

The sick fuck strikes again! :lol:

Posted: **Tue Jun 18, 2013 6:30 pm**

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.

Posted: **Tue Jun 18, 2013 6:31 pm**

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

ill eat trout, antibiotics are cheap

Posted: **Tue Jun 18, 2013 6:32 pm**

Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 6:33 pm**

Mornin Beef wrote: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

Posted: **Tue Jun 18, 2013 6:34 pm**

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.

Posted: **Tue Jun 18, 2013 6:36 pm**

jehler wrote: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

Posted: **Tue Jun 18, 2013 6:36 pm**

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

Posted: **Tue Jun 18, 2013 6:38 pm**

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

gots to have faith in me

Posted: **Tue Jun 18, 2013 6:39 pm**

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

Posted: **Tue Jun 18, 2013 6:41 pm**

jehler wrote:
Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 6:47 pm**

jehler wrote:
Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 6:47 pm**

I hate drumsticks.

I patented a method of eating wings.

Posted: **Tue Jun 18, 2013 6:51 pm**

rebelp74 wrote:
jehler wrote:
Mornin Beef wrote: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

Posted: **Tue Jun 18, 2013 6:55 pm**

jehler wrote:
rebelp74 wrote:
jehler wrote:
Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 6:58 pm**

First fry, 12 minutes at 200

ImageUploadedByTapatalk1371599906.188839.jpg

Posted: **Tue Jun 18, 2013 6:58 pm**

jehler wrote:
rebelp74 wrote:
jehler wrote:
Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 7:00 pm**

Mornin Beef wrote:
jehler wrote:
rebelp74 wrote:
jehler wrote:
Mornin Beef wrote: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

Posted: **Tue Jun 18, 2013 7:00 pm**

assateague wrote:
Mornin Beef wrote: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.

Posted: **Tue Jun 18, 2013 7:04 pm**

Im gunna PM you ricin.

Posted: **Tue Jun 18, 2013 7:04 pm**

Posted: **Tue Jun 18, 2013 8:01 pm**

Second fry

ImageUploadedByTapatalk1371603715.203732.jpg

Posted: **Tue Jun 18, 2013 8:05 pm**

Looks like botulism to me.

Posted: **Tue Jun 18, 2013 8:06 pm**

You over cooked it.

Posted: **Tue Jun 18, 2013 8:13 pm**

rebelp74 wrote:You over cooked it.

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

ImageUploadedByTapatalk1371604407.619587.jpg

Posted: **Tue Jun 18, 2013 8:15 pm**

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

Posted: **Tue Jun 18, 2013 8:34 pm**

rebelp74 wrote:That was easier than I tohught! What's the sauce?

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

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