There's really no point to any of this but to ask, why the F___ are these wings so yuge?
Pigs only had small packages of 5 pieces each, for $5/lb. Even at 5 packages for $20 ... yeah no. On to Wal-Mart(s) [inside joke for
@chuck s ] and the "best deal" (price/pound) was a 4lb frozen bag, like such:
The setup was heat in the middle and meat surrounding it, and "let's hope they all fit." The chunk in the middle is apple from the "back yard" providing the mild smoke.
Only 16 pieces from that 4lb bag; they were YUGE, I tells ya! I thought they were normal wings that had stuck together and would fall apart during the cook and cause problems, uneven cooking, fall into the void and so on. But no. They were just yuge. I would NOT want to meet those chickens in a dark alley at night if you know what I mean.
While the frozen bird pieces transformed, Girl Griller inspected a box turtle.
I suppose they're done. Nope, just glazed* and ready for the final sear.
No glorious plated pix here ... A 10" deep-dish Griswold** became the serving tray. The rest is just the usual carrots/celery/ranch/blue cheese
* Cribbed from an Alton Brown wings recipe I didn't follow, consisting of sweet chili sauce, apple cider vinegar or red wine vinegar, and Dr. Pepper. His called for:
1/4 cup sweet chili sauce
1/4 cup flavored vinegar ...
1/3 cup Dr. Pepper
My amounts were more like double that for this 4lb bag and it was just right. Bring to a boil, reduce it. Resulting liquid is about half of the original amount?
I'm not much for mixed drinks, but use the leftover Dr. Pepper from the can you opened to use with your favorite brown liquor for after dinner.
Frank's Sweet Chili Sauce, available pretty much everywhere, right? ... I was tempted by the little jar of
Roland Garlic Chili Sauce because it was the only thing I saw from Malaysia, however, I wasn't wanting garlic-y stuff. So I went with Frank's since it was "sweet."
Somebody (probably an erstwhile Ambassador such as
@Travis ...) will ask the inevitable: "SHUT UP ... HOW'D IT TASTE??"
First of all, please don't shout, you know how sensitive and tender I am.
Second of all, what was the question? OH, it was alright ... I guess ... chicken tasted just like
chicken. Shazaam. Sauce was mild and OK, not my fav however. No kick to it. Mebbe I got the ratios wrong, or didn't "reduce" it enough? Alton Brown suggested table-salting them after the fact, but I haven't used table salt since about 1992 and don't intend to re-start NOW. Some people, like
@chuck s '
missus are sauce-whisperers if you know what I mean.
I still like my tartar sauce (or mayonnaise) + mystery goop semi-glaze sauce better. Wings ... always a work-in-progress (for me.)
Topic: Steroidal wings (Read 1235 times)
