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(Live Science)   The Super Bowl is coming up and there is a chicken wing shortage. EVERYBODY PANIC   (livescience.com) divider line 142
    More: Scary, Super Bowl, National Chicken Council, Super Bowl XLVII, blue cheeses, BusinessNewsDaily, hot sauces, poultry  
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4769 clicks; posted to Main » on 24 Jan 2013 at 9:40 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-01-24 12:59:20 PM  

odinsposse: dr.zaeus: Demetrius: sno man: Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.

Ewww. Really?

They're starting with 500 locations and looking to expand, IIRC.  We'll see if the wings fly with their customers.

They have them here in Atlanta, and hey're OK... a little expensive, but edible.

If I'm going to pay around a $1 for each wing (3 for $3), they had better be a little more impressive than what I ate.

Really? My local bar is still doing 25 cent wings. They aren't great but they serve beer there.


Find out how long it take to fry them the way you like then always ask for them that way. Make sure you always tip well. It's not rocket science.
 
2013-01-24 01:03:10 PM  

El Brujo: This is done annually on superb owl sunday.


Now I'm gonna have to photoshop something for "Superb Owl Sunday".
 
2013-01-24 01:06:27 PM  
My local BW3 still has plenty, and has 60 cent wing Tuesdays, local grocery stores have plenty of fresh and frozen wings, and you can always use drumsticks and it'll be the same.
 
2013-01-24 01:12:20 PM  

Broktun: A little garlic powder in the sauce is nice, too.

Let the wings sit in the fridge for 60 minutes after dredging. the dredge will stick better.


The sauce is open to lots of variations. A splash or two of Worcestershire adds an interesting note.

I agree with resting the dredged wings, especially if you plan to deepfry rather than bake. (Although baking allows the grated Parmesan to make a nice crunchy exterior which holds on to sauce very nicely.)
 
2013-01-24 01:16:37 PM  
A bonus, for folks who actually like that moldy curdled milk:

2 cups Mayonnaise
4 ounces blue cheese, crumbled
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 cup buttermilk

Mix all ingredients well and store refrigerated in a glass container. Best made about a week before you plan to eat it. No chemical stabilizers or preservatives, so it won't last as long and might separate after a couple weeks. Just stir it all back up and enjoy.
 
2013-01-24 01:31:16 PM  

david_gaithersburg: praxcelis: Dredge:

1/2 C. flour
1/2 C. cheap-ass green-can grated Parmesan cheese
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. onion powder

Sauce:

1 C. Franks Red Hot sauce
1/2 C. white vinegar
4 Tbsp (1/2 stick) butter
1/2 Tbsp paprika
1/2 Tbsp dry mustard powder
1 tsp black pepper
1/4 tsp cayenne powder

Dredge wings in flour mixture, bake at 450 for 40 minutes, turning once halfway through
Toss in warmed sauce

For hotter wings a few drops of pure cap oil will do you.

.
Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.


It's like "chicken-fried" as you move south.

/chicken-fried
//NYr
 
2013-01-24 01:32:04 PM  
Is this where I biatch about people wanting quiet during the commercials?
 
2013-01-24 01:43:08 PM  
Already have 12 pounds of jumbo wings in the freezer for this momentous occasion, need to go buy 12 more and all will be well.

/other than my Falcons not being in the game
 
2013-01-24 01:47:31 PM  

StoPPeRmobile: now, this is a normal baked chicken, with rosemary, thyme, and garlic. when it comes to just wings, i think a little buttery hot sauce can make the whole operation fun. it is never better than the wings cooked with the chicken, but you can't go cooking a whole chicken everytime you want some wings.

Plus they burn too easily. Used to have to fight with family members over the wings on a baked bird.

/potted up chicken


well, i truss the bird up before baking. it helps a lot.

/ actually, i don't use string, i use excess fat parts of the bird to basically truss itself. it's hard to explain and really a product of being too lazy to buy string.
 
2013-01-24 01:51:58 PM  
If no chicken wings, then how about turkey wings.
images2.thedailymeal.net
 
2013-01-24 01:53:16 PM  

justanotherfarkinfarker: Bars use to give the things away if you bought beer. Now it's .20 cent wings and such as a good deal.


I'm glad my neighborhood bar still gives away a TON of food for every NFL Sunday.  All home cooked (or cooked at the bar.)
 
2013-01-24 01:58:24 PM  

praxcelis: david_gaithersburg: Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.

Let me guess. You're an Anchor Bar purist?

I've been to the Anchor Bar. They may have been awesome when the sauce was "original recipe", but the economy and hype have caught up with them. The chemical-laden crap they use now to save money was a sad disappointment. Duff's wasn't bad, though. My recipe was developed after trying something called "Cajun Funeral" wings at pub somewhere deep in Amish corn country.


/Try it before knocking it
//And yes, we'll go through a couple platters of them next weekend

.
Nope. Its the use of flour and cheese that has my head scratching. I'm sure it's tasty, but what you have there is isn't "wings".
 
2013-01-24 02:09:57 PM  
Maybe snip all the wings from the laying hens and use stem cell replacement for an endless supply.. // parts is parts.
 
2013-01-24 02:21:48 PM  

Two bit, four bits, three bits a dollar, all bitter Bronco fans stand up and holler!

img.photobucket.com img.photobucket.com
 
2013-01-24 02:24:03 PM  

Deep Contact: If no chicken wings, then how about turkey wings.
[images2.thedailymeal.net image 618x412]


Tasty but a pain in the ass to eat.
 
2013-01-24 02:24:19 PM  

Altitude5280: Two bit, four bits, three bits a dollar, all bitter Bronco fans stand up and holler![img.photobucket.com image 200x138] [img.photobucket.com image 200x297]


Those wings gave me a boner.
 
2013-01-24 02:37:02 PM  
so does anybody have a recipe to replicate the lemon pepper wing recipe from hooter's? I would love to be able to cook those.................

soooooo good.........
 
2013-01-24 02:38:16 PM  

blatz514: durbnpoisn: There was a time (like 15 years ago), when the whole wings fad was in full swing - they were actually really good.

Nowadays, even the best places... Even places that are KNOWN for their wings, are terrible.

It's a shame.

Prime example

[www.epicportions.com image 342x238]


Agreed, in general. Only two good points about BW3:

1. They offer "naked" (grilled vice fried) tenders. True, they suck just as bad as their regular wings, but there's something for those few of us who hate fried chicken, and no other joint I know offers grilled wings/tenders.

2. They have NTN/Buzztime Trivia. I would gladly sit there for days playing and starving with food all around me, if they'd let me.

/i can give it up any time, really
 
2013-01-24 02:38:30 PM  

david_gaithersburg: praxcelis: david_gaithersburg: Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.

Let me guess. You're an Anchor Bar purist?

I've been to the Anchor Bar. They may have been awesome when the sauce was "original recipe", but the economy and hype have caught up with them. The chemical-laden crap they use now to save money was a sad disappointment. Duff's wasn't bad, though. My recipe was developed after trying something called "Cajun Funeral" wings at pub somewhere deep in Amish corn country.


/Try it before knocking it
//And yes, we'll go through a couple platters of them next weekend
.
Nope. Its the use of flour and cheese that has my head scratching. I'm sure it's tasty, but what you have there is isn't "wings".


I think we need a ruling here. What is the official recipe for wings?
 
2013-01-24 02:41:07 PM  

billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)


lol wut?

farm6.staticflickr.com

Source
 
2013-01-24 02:50:36 PM  

El Brujo: The only reason I'm going to a SB party is to relinquish my trophy for the fantasy football league that I'm in. This is done annually on superb owl sunday. I've embittered about our culture so much that, what really sounds good to me is staying home and recording it so that I can fast forward through all the bullshiat, the commercials, the pomp and circumstance, "patriotism", american idol awfulness. I don't want to see anything that isn't the game itself. And even that, I don't care so much about. I hope Ray Lewis goes out a loser, but I also don't necessarily want to see Kapernick as the next hero. What's wrong with me?


thumbs.myopera.com
 
2013-01-24 03:40:50 PM  
i1182.photobucket.com
 
2013-01-24 04:11:05 PM  
I hate seeing overcomplicated wing recipes.

12 wings, no breading, so flour, no green can parmesan cheese, no onion powder, etc.

Deep fry until internal temperature reaches 165F.

Place into a large bowl, season with salt and pepper, pour a generous amount of hot sauce into the bowl. No butter, unless you are a complete wuss. Toss. The wings should not be dripping, just coated and still crispy.

Serve with blue cheese and celery to help cool the heat. If you like Ranch, you are a redneck.

I won't argue about hot sauces, everyone has their favorite.
 
2013-01-24 05:01:00 PM  
i bet more wives get beaten than any other day of the year too
 
2013-01-24 05:02:15 PM  
The best hot wings I've ever had were at the brewery in Royal Oak, Michigan.

They had a hot sauce that they would make when they could get enough habaneros to cook down in a big batch with the other ingredients. It was very hot, but also had delicious flavors, both sweet and savory (very low in vinegar, unlike the crappy atomic wings at Buffalo Wild Wings). I used to get wings smothered in that sauce and some on the side; the cooks knew me by my order. People sitting next to me would complain about how hot they were, just from the vapors.

They were exquisite. Once the heat hit, it activated all of the other flavors. I'm pretty sure I saw God at least once; he usually advised me towards the wisdom of another beer.

Although I don't like their atomic wings at all, I hope Buffalo Wild Wings hasn't changed their mango-habanero recipe. Those were pretty good.
 
2013-01-24 08:33:23 PM  
You're telling me this isn't a repeat from 2012, 2011, 2010, 2009...?

/wings are the ass of the chicken anyway
//srsly, why u no dark meat?
 
2013-01-24 08:38:36 PM  

clevernamehere: //srsly, why u no dark meat?


Mmmmmmm, duck.
 
2013-01-24 09:00:16 PM  

david_gaithersburg: StoPPeRmobile: david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!

At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.

Seriously. Before wings became popular I would buy sauce from Bill Bateman's and make my own wings for pennies per/lb, This was back in the early nineties, before the foodies ran up supplies and Al Gore ran up food prices. I miss Bill Bateman's!!!


The sauce is the easy part, I find the frying to be the pain in the arse. I mean you've got to use a bunch of oil, and even in 350deg oil it takes like 12-15 minutes to cook, while it's splattering all over the stove-top. And when you're done, you've got to get rid of the oil.  I guess I could just roast the wings on a tray in the oven. That would be a lot easier.
I think I might try drumsticks though as they are on sale this week for $1.29/lb and I like them better anyway.  This recipe has very good reviews Link
I'd substitute a regular Buffalo sauce recipe (no bbq sauce, add vinegar, worchestershire, garlic powder, cayenne, like this Link
img.foodnetwork.com
 
2013-01-24 09:03:54 PM  

ski9600: david_gaithersburg: StoPPeRmobile: david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!

At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.

Seriously. Before wings became popular I would buy sauce from Bill Bateman's and make my own wings for pennies per/lb, This was back in the early nineties, before the foodies ran up supplies and Al Gore ran up food prices. I miss Bill Bateman's!!!

The sauce is the easy part, I find the frying to be the pain in the arse. I mean you've got to use a bunch of oil, and even in 350deg oil it takes like 12-15 minutes to cook, while it's splattering all over the stove-top. And when you're done, you've got to get rid of the oil.  I guess I could just roast the wings on a tray in the oven. That would be a lot easier.
I think I might try drumsticks though as they are on sale this week for $1.29/lb and I like them better anyway.  This recipe has very good reviews Link
I'd substitute a regular Buffalo sauce recipe (no bbq sauce, add vinegar, worchestershire, garlic powder, cayenne, like this Link
[img.foodnetwork.com image 616x462]


They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.
 
2013-01-24 09:21:31 PM  

StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.


Hmm, what type of oil do you use?
 
2013-01-24 09:23:33 PM  
StoPPeRmobile:
now bacon wrapped wings that marinated in hot sauce over night are good if they are baked off just so.

You have to marinate the wings and li'l drums in hot sauce so they leech it in good, then take them out and wrap in bacon and sprinkle some granulated brown sugar on them before you bake them off.
When the bacon is just right, Turn the oven off and let them sit in there, still cooking, but not over cooking the bacon. The pork shrinks around the hot wings and seals the deal, so to speak. You won't need to dip them in Bleu to know what's good for you.

Take them out when they are ready and serve on a crisp bed of shocked iceberg lettuce leaves, or tops of romaine,

Garnish with some Orange slices, cut and twisted, and some cheery, cherry tomatoes.
 
2013-01-24 09:25:30 PM  

ski9600: StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.

Hmm, what type of oil do you use?


peanut
500oF
 
2013-01-24 09:40:21 PM  

vudukungfu: ski9600: StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.

Hmm, what type of oil do you use?

peanut
500oF


Yeah, I guess peanut oil is the best. Kind of pricey though. What do you think about lesser oils like canola? I have a POS counter top fryer by GE. I guess I could try that, but Alton said they don't hold heat well. And ATK says they can't come to temperature. Oh well, worth a try at least. I guess if I want to fry at 375deg, set it to 400deg and monitor or something. I'd almost rather use the cast iron dutch oven if I have to monitor anyway.

/I got macadamia nut oil and popcorn kernels for christmas and am told it's fabulous. Maybe I should just make that.
 
2013-01-24 09:42:31 PM  

brantgoose: Waves a perfumed lace hankerchief foppishly:  Let them eat steak.

But seriously, am I the only one who thinks it ironic that the worst part of the chicken apart from the gizzards has become so popular that it costs as much or more than chicken breasts and is in short supply?

When I was a kid they couldn't give chicken wings away.And I can remember when chicken livers and hearts were cheap enough for impecunious students to eat. Mmmm ... fried chicken livers.

It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays. Macquerel, for example. I still don't know anybody who would want to eat one, but it costs as much or more than farmed salmon if anybody ever bought it.

If we don't smarten up we will be eating krill and plankton and liking it.


This! When I was a kid, my mother bought all the chicken wings from the butcher every week (this was in Germany). No one bought the damn wings except when they bought whole chickens, so at the end of the week, there's a huge bag in the freezer for my mom. Everyone, including the butchers, considered her insane, but we loved the wings she fried up or turned into incredible soup, and they cost next to nothing. Of course, we were also the crazy Americans who ate CORN, which was only fit for animal food, so what do you expect?

Now chicken wings cost as much as breasts, which is farking ridiculous. I haven't eaten chicken wings in a couple of years (except the two on each whole chicken I buy) because I simply can't afford them :(
and I love them so much.
 
2013-01-24 10:38:05 PM  
It's OK! We have a strategic chicken reserve! Doesn't anyone remember when Richard Lobb went on the Colbert Report back in 2009?

Link

/greatest Colbert interview ever
 
2013-01-24 11:28:45 PM  

codemastaflex: It's OK! We have a strategic chicken reserve! Doesn't anyone remember when Richard Lobb went on the Colbert Report back in 2009?

Link

/greatest Colbert interview ever


"Well, they'd probably have nachos instead" meh, I want to keep it simple, so how about a 7 layer dip?

/great vide0!
 
2013-01-25 04:03:49 AM  
A chicken wing shortage is fine, a buffalo wing shortage would be a problem.
 
2013-01-25 07:51:44 AM  

ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.


Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.
 
2013-01-25 10:13:02 AM  

vudukungfu: ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.

Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.


And you could deep fry a whole cake with a turkey fryer.
 
2013-01-25 11:05:03 AM  

vudukungfu: Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.


I'm actually happy with baking them--no oil mess to clean up and you don't have to worry about fussing with temperature control. That said, when I just gotta fry, a cast iron dutch oven that's been preheated in a hot oven works amazingly well. And yes, peanut oil is the best choice, unless you have friends or family that will swell up and die at the touch of a single peanut molecule. In that case, go to a good restaurant supply store near you and get rice bran oil. Flavor neutral and has an absurdly high smoke point. The only problem is that it's been "discovered" by foodies and now the price is ridiculous.
 
2013-01-25 12:15:01 PM  
i like wings, they're nice. but, i don't have a frier or the inclination to deal with the mess of deep frying. will probably bake.

hmm... anybody got any other good ideas for superbowl food?

I'm thinking of buying a sack of oysters and serving raw and charbroiled. maybe just charbroiled. could be a mess, but it's not that much work.

you could almost make a whole batch during a commercial break.
 
2013-01-25 06:28:19 PM  

vudukungfu: ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.

Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.


Mostly with you, but just a point for those trying to fry at the lower temp or use a lesser oil.  It's the lower temp, not what oil it is that adds oil to whatever you're deep frying.  Even peanut oil will get into your food if you cook at too low a temp.
And in the grand scheme of oils canola is actually pretty good (for you, maybe better than peanut, definitely better if you have someone with a ground nut allergy) , and with good quality refined canola the smoke point can be as high as 450F. The same as a refined peanut oil.
 
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