Buffalo Wings

[jpevear]

Anyone ever have Rickey's (Hollywood, Fl)? Owned by Billy Mitchell, the dude from King of Kong: Fistfull of Quarters.

[Noles20]

Anyone make their own wings at home? Can you leave the oil in the fryer for a few days or does it need to be refrigerated in between?

[mandy18]

Originally Posted by Noles20

Anyone make their own wings at home? Can you leave the oil in the fryer for a few days or does it need to be refrigerated in between?

We make our own, but I've never kept the oil.
But, according to google, after you run it through a strainer, just store it in an airtight container in a cool, dark place.
Don't leave it in the fryer and don't refrigerate it.

[recentlyJTR41]

Hut Wyngyz ftw

[jcc522]

Originally Posted by Noles20

Anyone make their own wings at home? Can you leave the oil in the fryer for a few days or does it need to be refrigerated in between?

You can leave it if you are using it the next day. Anything more than that, filter it and make sure the cap is tight on whatever you keep it in. We use the same oil from frying turkeys on thanksgiving again for christmas so I know it'll keep in gallon jugs for at least a month.

[ExistenceNow]

Never heard of refrigerating oil.


It'll be fine for days. Restaurants don't put the oil in their fryers away at night. It just sits there.

[dobyblue]

I change the oil in my fryer every six months. I use peanut oil and mainly do potatoes but I'll do chicken wings maybe once a month. If it had heavy use I'd change it more often. Obviously restaurants with fryers will change them once a week if they're doing varied items like fish, chicken, appetizers, etc.

[Noles20]

Thanks for the help.

[unccrombie]

made my own wings for the first time a couple weeks ago.
home made spicy BBQ and buffalo sauce.
grilled the wings
came out pretty solid.

[Noles20]

Originally Posted by jcc522

You can leave it if you are using it the next day. Anything more than that, filter it and make sure the cap is tight on whatever you keep it in. We use the same oil from frying turkeys on thanksgiving again for christmas so I know it'll keep in gallon jugs for at least a month.

Can new oil be added to older oil?

[Noles20]

Originally Posted by dobyblue

I change the oil in my fryer every six months. I use peanut oil and mainly do potatoes but I'll do chicken wings maybe once a month. If it had heavy use I'd change it more often. Obviously restaurants with fryers will change them once a week if they're doing varied items like fish, chicken, appetizers, etc.

Do you store it in between or leave it in the fryer? I've been using mine for a year. Each time I use it, I empty the oil into the plastic bottles that it came in. It is such a hassle that I use it less often then I would like too.

[rconverse]

Originally Posted by ExistenceNow

Never heard of refrigerating oil.


It'll be fine for days. Restaurants don't put the oil in their fryers away at night. It just sits there.

I worked at a restaurant and we put it in the fridge and cleaned the fryer every night. Torture.

[rconverse]

Also, I bake my chicken wings. They're just as crispy and a little healthier. Just made a batch last night as a matter of fact.

[Climb2safety]

Originally Posted by rconverse

Also, I bake my chicken wings. They're just as crispy and a little healthier. Just made a batch last night as a matter of fact.

I bake, then I cook my wings in the oven too.

Anyone else enjoy the turkey wings this year? I'm a fan.

[scrock25]

What do you mean you bake then cook your wings in the oven?

[jcc522]

Originally Posted by scrock25

What do you mean you bake then cook your wings in the oven?

marijuana

[scrock25]

Only logical explanation, otherwise

[Climb2safety]

Originally Posted by jcc522

marijuana

Originally Posted by scrock25

Only logical explanation, otherwise

I'm a big dumb animal, apologies for wasting your times.

I do bake them though, mainly for the easy cleanup.

[scrock25]

Nice C2S, baked wings are dank as fuck.

[420th jimi]

Eating fried wings while baked is dank as fuck!

[daveshookme]

Have you ever eaten wings, on pot?

[daveshookme]

Originally Posted by jpevear

Anyone ever have Rickey's (Hollywood, Fl)? Owned by Billy Mitchell, the dude from King of Kong: Fistfull of Quarters.

I have not. I really want to though.




And then puke all over the floor because fuck Billy Mitchell.

[Climb2safety]

Originally Posted by daveshookme

Have you ever eaten wings, on pot?

Putting hash butter in the wing sauce is totally a thing.

http://www.hightimes.com/read/psyche...tyle-hot-wings

[DIDriveOut2SPAC]

If you ever want great tasting wings, tavern style, you can do them in the oven with great results:

Take a large stock pot full of salted water and bring it to a boil, add your wings and par boil them, meaning, render the fat out. Keep them in the pot for about 20 minutes.

Remove and allow them to cool in the refrigerator.

Remove, then toss in baking POWDER, not soda.

Allow them to sit, fully coated in the refrigerator for atleast 4 hours, but overnight will be the best.

Preheat oven to 375 and bake for 30 minutes, flip, then 25-30 minutes more, on a pan with rack above.

Toss in your go to sauce, and enjoy just like they came from the fryer.

[Climb2safety]

Originally Posted by DIDriveOut2SPAC

If you ever want great tasting wings, tavern style, you can do them in the oven with great results:

Take a large stock pot full of salted water and bring it to a boil, add your wings and par boil them, meaning, render the fat out. Keep them in the pot for about 20 minutes.

Remove and allow them to cool in the refrigerator.

Remove, then toss in baking POWDER, not soda.

Allow them to sit, fully coated in the refrigerator for atleast 4 hours, but overnight will be the best.

Preheat oven to 375 and bake for 30 minutes, flip, then 25-30 minutes more, on a pan with rack above.

Toss in your go to sauce, and enjoy just like they came from the fryer.

Toss only in baking powder, nothing else huh?

I never considered par boiling them, definitely will try this! Thanks.

[420th jimi]

Originally Posted by DIDriveOut2SPAC

If you ever want great tasting wings, tavern style, you can do them in the oven with great results:

Take a large stock pot full of salted water and bring it to a boil, add your wings and par boil them, meaning, render the fat out. Keep them in the pot for about 20 minutes.

Remove and allow them to cool in the refrigerator.

Remove, then toss in baking POWDER, not soda.

Allow them to sit, fully coated in the refrigerator for atleast 4 hours, but overnight will be the best.

Preheat oven to 375 and bake for 30 minutes, flip, then 25-30 minutes more, on a pan with rack above.

Toss in your go to sauce, and enjoy just like they came from the fryer.

One thing I've learned is par-boiling anything takes out a lot of the flavor. But I'll still give this a try, why not.

[DIDriveOut2SPAC]

A quick par boil should take now flavor from them, if you're weary you can brine them a night before

Take care, Dan

[scrock25]

Yeah, par-boiling does nothing to the flavor of the wing.

I usually do two large pans for the SB both baked in Boss Sauce, sofa king good.

[CrashTheStone41]

The best wings I've ever had are from a place in Edwardsville, Illinois called Peel. They are brick oven baked and completely delicious. I always got the Alfredo but each flavor I've tried has been tremendous.

Baked > Grilled > Fried when it comes to wings.

[recentlyJTR41]

Got damn this random back read got me wanting some wings

I'm a big fan of teriyaki wings. I hate spicy flavors.