Sunday, May 31, 2009
Wing Stop
I'm getting wingstop today I think or maybe this other place called wing shack. I'll take pictures and eat them.
Wednesday, April 22, 2009
Bling Bling pre-planning
I'm compiling a list of possible wing flavors for BBCW to sample for when it opens (in the next 4 years). Here are some wing flavors/sauces I'm going to experiment making over the next couple of months to perfect our base wing sauce. I'd like some ideas of ingredients/flavors for wings that would be unique to BBCW. Note I've already included a bacon flavored wing.
First, any recommendations on the pepper to be used? Moss wing sauces contain cayenne pepper, which is a very solid choice, however my brother suggested some crazy pepper he has growing in his man-garden right now called piquin.
These will be our base wing sauces that will only change spiciness with the addition of more chili peppers.
Mild
Medium (original)
Hot
Blood Wings (hottest of the hot, comparable to nuclear at wingzone, fire in the hole at pluckers, and atomic at wingstop, but better)
Lemon Pepper
Bacon Flavor (wrapped in bacon or covered in bacon salt & pepper)
Louisiana/Cajun (with a Louisiana hot sauce obviously, it must differentiate from the mild, medium and hot flavors)
Garlic
Teryiaki
Spicy asian (wasabi perhaps?)
The Cheddar Wing
First, any recommendations on the pepper to be used? Moss wing sauces contain cayenne pepper, which is a very solid choice, however my brother suggested some crazy pepper he has growing in his man-garden right now called piquin.
These will be our base wing sauces that will only change spiciness with the addition of more chili peppers.
Mild
Medium (original)
Hot
Blood Wings (hottest of the hot, comparable to nuclear at wingzone, fire in the hole at pluckers, and atomic at wingstop, but better)
Lemon Pepper
Bacon Flavor (wrapped in bacon or covered in bacon salt & pepper)
Louisiana/Cajun (with a Louisiana hot sauce obviously, it must differentiate from the mild, medium and hot flavors)
Garlic
Teryiaki
Spicy asian (wasabi perhaps?)
The Cheddar Wing
Thursday, April 9, 2009
Ribs
I bought a new smoker, it's pretty sweet. I'm breaking it in this Friday with some racks of ribs. I'm also going to throw some chicken wings in there and have smoked chicken wings. Pictures and video's will soon follow.
Wednesday, March 11, 2009
Massey's Chicken Fried Steak
I went to Massey's yesterday because I've heard claims they have the best CFS in Texas. I was supremely disappointed in what I had for lunch yesterday. The sign outside of the restaurant says "Massey's: Chicken Fried Steak"
There should be some sort of governing body that regulates outrageous claims of chicken fried steak. The meat was stretchy and the breading didn't hold on to the steak. The gravy tasted like instant gravy out of the grocery store.
Maybe my expectations were set too high, or maybe I know a good CFS from a bad CFS. Massey's CFS wasn't even the best on the street.
They didn't even have chicken wings.
It was a sad lunch day for me.
Tuesday, March 10, 2009
Best Chicken Fried Steak - Fort Worth
I'm heading to Massey's today for lunch in Fort Worth. Some claim it has the best chicken fried steak in Texas. I'm skeptical, but I can't pass up a good CFS. While this is a chicken wing site, CFS is very much a brother in arms with the chicken wing.
I will provide pictures/details and some impressions of Massey's later today, and if they have chicken wings, bet that I will order them as well.
I will provide pictures/details and some impressions of Massey's later today, and if they have chicken wings, bet that I will order them as well.
Thursday, February 5, 2009
Superbowl Chicken Wing Extravaganza
I said I was going to wait until Sunday to post this but I lied.
Superbowl XLIII was a great day for me and the chicken wing. I'll give you all a brief description of how my day went with pictures.
I woke up around 9 a.m. on a park bench in the middle of no where, I had no recollection of the night before. My head hurt and I felt like death. I looked around for a while and found a jetpack behind a tree.
I slipped on the jetpack and flew over the country side until the Dallas skyline started creeping up over the horizon. Now in familiar territory, I landed at my house and got ready for the big game. On the way to my buddy’s house I picked up a case of beer. At around noon I arrived to my friend’s house and the preparation began. I’ve been dreaming about Superbowl wings for months. Here’s how we did them.
Batch 1 Sticky Guinness Chicken Wings: My friend Adam wanted to make sticky Guinness wings, using this recipe from Recipezaar.com.
• 1 kg chicken wings, trim off tip and cut through each wing at the joint
• 10 shallots, peeled and pounded to a fine paste in a pestle and mortar
• 2 tablespoons black peppercorns, finely crushed
• 4 tablespoons dark soy sauce (not the sweet variety)
• 1 tablespoon light soy sauce
• 4 teaspoons sugar
• 320 ml Guinness stout
Combine everything except for Guinness in a large bowl and mix well. Leave to
marinate about 15 minutes. Drain off marinade and reserve.
Heat 4 tbs oil in a wok or deep pan till smoking hot. Add chicken and stir over high heat till browned. Pour in reserved marinade and continue stirring till sticky. Keep heat high.
Pour in Guinness and bring to the boil. Lower heat and simmer till liquid evaporates and chicken is cooked through and coated with thick and sticky gravy, but not falling off bones. Stir, scraping bottom and sides often to prevent sticking and scorching.
Results: These wings were tasty, and very sticky. I am more of a fan of spicy wings rather than flavorful wings however I recommend these wings as a unique alternative standard wings.
Batch 2 Bling Bling Chicken Wings.
For my batch of wings I split them up between Stubb’s Inferno Wing Sauce and good old Frank’s Red Hot Sauce. I opted not to fry them, but to bake them. I really only like frying homemade wings if a deep fryer is readily available. Stir frying wings in a pan can be troublesome and annoying. Most likely you will not pay attention to them and burn them, or cook them unevenly. If you pay enough attention then it is perfectly fine to stir fry them, but remember, your not in a Chinese restaurant, your cooking chicken wings.
This recipe is simple, delicious, and has been passed down by wing enthusiasts for thousands of years.
1. Sprinkle salt and pepper on thawed chicken wings (you may put a small amount of olive oil to cover them if you please)
2. Preheat oven to 375 to 415.
3. Put the wings on a cookie sheet without the sauce and bake them till they start turning gold.
4. The Stubb's Inferno Wing Sauce is good to go, just pour in a bowl. For the Frank’s sauce, you need to melt some butter then mix in a bowl to get the right consistency.
5. Take the wings out after they begin turning gold and a little crispy.
6. Toss half the wings in Stubb’s Inferno sauce, the other in Frank's Red Hot Sauce.
7. Put the wings back on the cookie sheet and leave them in there for just a little longer. Until they are baked crispy.
8. Take them out and sauce those bad boys up and you’ve got some kickin’ chicken wings.
Mmmmmm, Tasty
Superbowl XLIII was a great day for me and the chicken wing. I'll give you all a brief description of how my day went with pictures.
I woke up around 9 a.m. on a park bench in the middle of no where, I had no recollection of the night before. My head hurt and I felt like death. I looked around for a while and found a jetpack behind a tree.
I slipped on the jetpack and flew over the country side until the Dallas skyline started creeping up over the horizon. Now in familiar territory, I landed at my house and got ready for the big game. On the way to my buddy’s house I picked up a case of beer. At around noon I arrived to my friend’s house and the preparation began. I’ve been dreaming about Superbowl wings for months. Here’s how we did them.
Batch 1 Sticky Guinness Chicken Wings: My friend Adam wanted to make sticky Guinness wings, using this recipe from Recipezaar.com.
• 1 kg chicken wings, trim off tip and cut through each wing at the joint
• 10 shallots, peeled and pounded to a fine paste in a pestle and mortar
• 2 tablespoons black peppercorns, finely crushed
• 4 tablespoons dark soy sauce (not the sweet variety)
• 1 tablespoon light soy sauce
• 4 teaspoons sugar
• 320 ml Guinness stout
Combine everything except for Guinness in a large bowl and mix well. Leave to
marinate about 15 minutes. Drain off marinade and reserve. Heat 4 tbs oil in a wok or deep pan till smoking hot. Add chicken and stir over high heat till browned. Pour in reserved marinade and continue stirring till sticky. Keep heat high.
Pour in Guinness and bring to the boil. Lower heat and simmer till liquid evaporates and chicken is cooked through and coated with thick and sticky gravy, but not falling off bones. Stir, scraping bottom and sides often to prevent sticking and scorching.
Results: These wings were tasty, and very sticky. I am more of a fan of spicy wings rather than flavorful wings however I recommend these wings as a unique alternative standard wings.
Batch 2 Bling Bling Chicken Wings.
For my batch of wings I split them up between Stubb’s Inferno Wing Sauce and good old Frank’s Red Hot Sauce. I opted not to fry them, but to bake them. I really only like frying homemade wings if a deep fryer is readily available. Stir frying wings in a pan can be troublesome and annoying. Most likely you will not pay attention to them and burn them, or cook them unevenly. If you pay enough attention then it is perfectly fine to stir fry them, but remember, your not in a Chinese restaurant, your cooking chicken wings.
This recipe is simple, delicious, and has been passed down by wing enthusiasts for thousands of years.
1. Sprinkle salt and pepper on thawed chicken wings (you may put a small amount of olive oil to cover them if you please)
2. Preheat oven to 375 to 415.
3. Put the wings on a cookie sheet without the sauce and bake them till they start turning gold.
4. The Stubb's Inferno Wing Sauce is good to go, just pour in a bowl. For the Frank’s sauce, you need to melt some butter then mix in a bowl to get the right consistency.
5. Take the wings out after they begin turning gold and a little crispy.
6. Toss half the wings in Stubb’s Inferno sauce, the other in Frank's Red Hot Sauce.
7. Put the wings back on the cookie sheet and leave them in there for just a little longer. Until they are baked crispy.
8. Take them out and sauce those bad boys up and you’ve got some kickin’ chicken wings.
Mmmmmm, Tasty
Wing Update
I've added an updating google news search of all things chicken wing related on the sidebar to the right.
Superbowl wings recap will be posted on Sunday.
Until then enjoy these articles on chicken wings and bacon.
Chicken Wing Black Friday
Bacon Stupidity Month
In the likes of Super Size Me. This guy is eating only bacon for one month. I can only imagine he'll gain some sort of superpower from accomplishing this.
Superbowl wings recap will be posted on Sunday.
Until then enjoy these articles on chicken wings and bacon.
Chicken Wing Black Friday
Bacon Stupidity Month
In the likes of Super Size Me. This guy is eating only bacon for one month. I can only imagine he'll gain some sort of superpower from accomplishing this.
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