WINGS and THINGS


WING IT LEFTOVERS

COMMON SENSE
Poultry requires very careful handling to avoid foodborne illness and in the culinary field the dreaded cross- contamination.

Poultry should be used with within two days of purchase or frozen immediately as I do when I purchase large amounts of cut poultry like bulk packaged chicken breasts or thighs, legs and wings from SAM’s or COSTCO.

The next step is critical and time sensitive to prevent contamination.   I wash either the breasts, boneless and skinless thighs in cold water, portion them, pat dry and double seal them in food wrap till I’m ready to use them.

Hint: I use a baster to get (Suck mode) the last of the air out if all I have is Zip-Locks I then constantly wash my hands and any surfaces they may have touched with either soap, vinegar and water or Clorox Clean-up.

Preferably you should thaw poultry in the refrigerator,  the microwave makes rubber chicken, and never leave it on the counter. Do not bring it down to room temperature, a little colder than room temperature till it hits the hot pan or oil is preferred.  Well-cooked poultry is safe. Rewash it, before using and pat dry with paper towels.  It is the skin that carries most of the dangerous microbes. 


BUFFALO WINGS and THIGHS

TYPE ONE
Most Buffalo-style wings are deep fried, 7-9 minutes in restaurant circles in a 350-375 control temperature fryer.  I do not care for the eBay, HSN,  Amazon cheap home deep fryers, I have seen and been witness to a runaway fryer and oil burns.  They are just too dangerous in a non-professional environment with uncontrolled kids in the kitchen. 

During the holidays, it’s a good time to teach kids to cook if they are old enough, mature enough, interested and if you can get their attention away from toys and gifts.  Here is a trick I use, I put caution tape up to keep the little ones out.  I do not fry foods in the house, the restaurant is a controlled environment and thats OK, different story. Holidays gatherings are not a good time with extra people and kids running in and out of the kitchen.

TRY THIS
I pan fried some wings after dredging in egg-wash and flour in olive and canola oil mixed 50/50, then egg-wash again and dip into Doritos Barbecue flavored chips smashed to death in a gallon size Ziplock bag, or your blender, and then the WINGS and THIGHS were shaken together.  The Doritos (or Lays) have many flavors you can play with and the results usually work out well.  

Prior to pan frying the chicken,I had softened celery, onions, green pepper, scallions and a small shredded carrot, then combined the two for final assembly. Actually I cheated I used two pans and cut the time in half.  I then poured over a mixture of melted butter and Franks liquid hot sauce, some with Teriyaki Sauce.

TYPE TWO
For bigger portions, the Doritos wings worked great in the oven foil trays from GFS [Gordon Food Service]  with the prepped veggies and no muss no fuss and came out ready for ten hungry people. Nothing survived, they ate the whole enchilada.

The GREAT WING SAUCE WARS

Frank's Louisiana Hot Sauce Regular. I used regular which is hot enough, because the hot is really hot.  Others preferred Crystal. This is an on-going battle here in the South, Franks and Crystal have been going at it for decades. It’s a cult thing but they do have two distinct flavors.  

Both of these hot sauces are readily available in most grocery stores and don't be surprised to find fifteen other sauces plus another fifteen other than Buffalo.  Place sauce and melted butter in a deep Tupperware  bowl, add the cooked wings, cover and shake well.  I pull them out with tongs or dump them on a strainer with the same bowl size on the bottom and let them drain.

Lately with age, I now use, endorse, love, damn thats good, give me more, incredible sauces by Sweet Baby Ray. literally tossed or used up everything else I have in my pantry for Sweet Baby Ray’s sauces.

Wings, an American favorite started as the trash part of the chicken and mainly considered useless.  Culinary entrepreneurs embraced them. The four or five salient popularity points for a restaurant to sell wings are:

They are easy to count, portion and inventory and you can make them a zillion different ways.  Wings can stay frozen and don’t spoil, but most importantly they are profitable and they are very popular.


PROFITABLE
The last, being the most important point obviously.  Profitable is also involved in training help, with fast no prep work, as they come in bulk, frozen, right to the fryer, dip in a toss bowl and serve.

To be authentic, and if you just made them conventionally, you'll need to accompany your hot wings with fresh, crisp celery and blue cheese dressing, both of which are said to help ease the heat of the hot wings and thighs. 

I just don’t make it too hot, folks can add all the Aqua Regia or Molten Lava (an actual brand of hot-sauce)  they want, so the rest of us can watch their innards drip onto the floor in the TV show, ER TRAUMA TODAY… 

As you get older (and wiser) you adjust. Too many of the hot dishes today seem to be going ballistic with TV cooks dare-eating shows with hosts that have alimentary canals made of cast iron.  Later in life they will get to meet PBTN, the trifecta, Pepto Bismol, Tums and Nupercainal.   

I do however prefer a liberal amount of Coors, Miller Lite or Shock Top with a slice of orange added to kill the heat pain.  A six-pack for two is appropriate. The leftover sauce, I served it over rice for the veggies content that cooked with the wings. The sauce made a nice combo, I put it in a gravy bowl,  so remember to put out spoons and forks. The plates came back clean except for bones so I know they liked the veggies. 

Note: you can also bake the chicken in a 350-375  degree oven for about a half to 3/4 hour if you are not a pan frier and trying to save your arteries and veins.

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