Posted: 11/29/2008 8:33:45 AM EDT
ETA: I happen to be married to a woman that likes the opposite part that I do, so things work out well. 
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Quoted:
ETA: I happen to be married to a woman that likes the opposite part that I do, so things work out well.  Same here. There always seem to be more 2 bone part (what I like) than drums (1bone- what the wife likes). I wonder why that is, if each chicken has 2 of each? |
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Quoted:
I love to deep fry them by the dozen and feast on them with french fries! 
And you forgot the little wing tip part! My mom used to love to nibble on them even though they are mostly cartilage, bone, and skin... Your mom was a "giver". She sacrificed for the good of her family. |
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I prefer the drumettes, but I like all things wing.
My sort of famous hot wings: 1 stick of butter 16 oz Crystal Hot Sauce 1 cup apple cider vinegar 10 oz jar heinz chili sauce 2 Tbs chopped garlic Melt the butter, add the garlic. Simmer for 1 min then add everything else. Use the vinegar to rinse out the Chili sauce jar so you get all of it. Bring to a simmer again and continue cooking for 5-10 min. Par boil 4-5lbs wings for 10-15 min. Drain and let cool slightly Cover with 1/2 the sauce, let sit for 2-3 hours so the sauce really gets into the meat. Stir to recoat half way if you feel like it. Grill wings until browned and most of the fat is melted off, turning them constantly. Tomato based sauces will burn esily. Coat with remaining re-heated sauce. |
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I like the 2 bone part most. The drumlet is good, too, but I just prefer the mid-wing. And YES, they're worth the MINIMAL effort it takes to strip them to the bone. Unless you're one
of those pansies who eats wings with a knife and fork. 
I like them naked (no breading), well done and I DO mean WELL done, not burned but maybe not far from it, definitely long past the rubbery, greasy, half-cooked stage that some people seem to like, in medium heat hot sauce, with more of that same sauce for dipping. I don't do celery or bleu cheese or anything else. Just me, the wings, and the bowl of medium hot sauce for dipping...and a handful of napkins. CJ |
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The breast it's hooked to. Chicken wings. leftover chicken parts idiots buy when they want to lick sauce off bone and skin. Bleh. I can't believe that there are 'restaurants' that make money by selling fucking CHICKEN WINGS?!?!?!?!?! Combine it with drive thru check cashing and you'd be printing money. |
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Crispy skin and sauce, if the rest of the chicken tasted like the little 1-bone "drumette" (or whatever it's called), I'd eat the critters occasionally. Meat to skin ratio is totally wrong on the rest of the chicken.
Even with un-buffaloed fried chicken, I go after the wings first. Mmm, wings. |