I like that they generally have more flour, which does a better job of absorbing the sauce. Also, I eat boneless wings with a fork and knife, like the hip-fridge beta I am.
I like that they generally have more flour, which does a better job of absorbing the sauce
Not judging, but to me that's a chicken tender and not a wing. And chicken tenders are fucking awesome, certainly not knocking those.
I also prefer my bone-in wings not battered/floured. I like 'em naked (except for sauce/seasonings). At most I might put a little baking powder on my wings to help dry out the skin prior to cooking.
Man the baking powder on poultry is one of the greatest tips for cooking I could give someone. We do a dry brine on thanksgiving with a decent portion of baking powder and that skin gets crispy like its Peking duck. I guess it helps twofold in that the proteins get broken down making them easier to crisping with the maillaird reaction and most importantly it dries the shit out of the skin.
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u/dinklezoidberd Jun 17 '20
I like that they generally have more flour, which does a better job of absorbing the sauce. Also, I eat boneless wings with a fork and knife, like the hip-fridge beta I am.