Chicken Wing question

[Admin]

I have a question for you hot wing lovers.

Traditional "Buffalo Wings" have a vinegary undertone which is much like the flavor of most hot sauces with a vinegar base. Some hot wings don't have the vinegar flavor while some have a dominating vinegar flavor.

Which do you prefer?

Vinegar flavor with the heat? - or NO vinegar flavor?

We are tweaking one of our wing recipes and would appreciate your responce.

Thanks

[TrappinTommer]

Can't say as I've ever given it any thought. Make a batch of each and I'll come over and test them and let ya know ;D

[trapperandhunter]

Apr 12, 2011 18:49:59 GMT -5 TrappinTommer said:

Can't say as I've ever given it any thought. Make a batch of each and I'll come over and test them and let ya know ;D

hahahahaha,

i prefer honey garlic to be honest !

[maritimer]

If I ABSOLUTELY have to eat spicy wings, I prefer the tangyness of the vinegar taste.

[watershedman25]

Tangy here, "Frank's Red Hot" we just deep fry the wings and put them in a pan of "Frank's" swish them around and enjoy.....till the next day

[Canadian trapper]

I prefer hot wings without the vinegar taste. But I wouldn't say no to either.
The Canadian Trapper

Thanks JC Now I have the craving for wings.

[patricimo54]

JC I am a big fan of sweet, buttery heat. "Franks has a wing sauce that is hard to beat. It is a good base to build from.

Don't get me wrong I like the wang that vinegar offers as well.

I have been known to do mini shots of good hot sauce. I am thinking a balance between the two would be awesome! ;D

[cowdawg]

HOT without the vinegar.
or
Cajun

[TRAPnHUNT]

I do a lot of cooking for masses and its not even close to mac & cheese that I serve. I do have somewhat of an extensive background in commercial style kitchens so here is my view on hot sauces...

It's very rare to see commercial brand hot sauces made without vinegar. When I've made my own, I also did add vinegar but very little. I add just enough to put that twang into it. That's the way I do prefer it as well. I feel that heavy amounts of vinegar belongs in pickles and other pickled foods. As far as cooking hot wings goes... I say "Keep the f%(king breading off of the wings"!

[Admin]

Thank you for taking the time to answer this. I appreciate your opinions

It would be easier to adjust flavors if I had people add hot sauce or whatever to the mixes we sell, but I'm trying to sell the mixes as "self contained" as possible. Just add water, or mayo or something simple like that. This forces us to use a lot of dehydrated ingredients which have different intesities in comparrison to fresh. We have our Honey Glazed and Smokey Garlic BBQ wing mix perfected but I wanted to adjust our Hot Wing mix which I did last night.

I know I eat way too many wings since we started this business

Ron, I agree about the breading. No breading here

[trapperandhunter]

i actually prefer breading........ i am the oddball out here lol,

[TRAPnHUNT]

Apr 13, 2011 8:38:28 GMT -5 trapperandhunter said:

i actually prefer breading........ i am the oddball out here lol,

That's ok. If JC or I ever make you hot wings, we'll put a slice of white bread over the top of the wings for you! LOL

[crmcoon]

i prefer the no vinegar taste my self...but i love any thing hott

[ninedeer]

No breading,the no vinegar taste,plenty Hot going to try JC smokey Garlic BBG wing seasoning this weekend, ;D

[trapperandhunter]

Apr 13, 2011 9:05:23 GMT -5 TRAPnHUNT said:

Apr 13, 2011 8:38:28 GMT -5 trapperandhunter said:

i actually prefer breading........ i am the oddball out here lol,

That's ok. If JC or I ever make you hot wings, we'll put a slice of white bread over the top of the wings for you! LOL

and a glass of milk lol,

[fishleclair]

I like a Little Zip from som Vinager.....I add some to my wings at work!!!!

[jacktheknife]

Gentlemen,


An interesting subject and an appropriate one too, as I woke up this morning thinking about wings. Vinegar? I am using vinegar more and more in my cooking. My Chinese food, Italian, BBQ sauce, salad dressing, all contain vinegar and although vinegar itself doesn't taste good, mixed with other flavors it has its uses.

But wings... Of all the chicken, wings are about my favorite piece. Legs are alright for BBQ but thighs are not my favorites. Backs, necks, and misc. are better used for stock/soup stew. Breasts are big and kinda dry for BBQ and I prefer breasts split, breaded & fried. I know chicken is cheapest {per Lb} if bought whole. But I woke up this morning visualizing a big package of chicken wings! A little more expensive bought that way but think... I am buying the best part. Isn't a package of wings better without all the other pieces in there that I don't prefer? I mean I don't really like thighs and I am I not the boss?

I remember BBQ-ing chicken in Austin almost 40 years ago. I had a Hibatchi I got for .50 at a garage sale and I used it for 35 years till it just fell apart. The grille, the meat rack fell apart after about 20 years, and I used old oven racks I found in the trash as fire will purify anything. But one day the Hibatchi rusted away and I took to just digging a hole and building a fire in that. I'd lay bricks around the hole and lay the rack on the bricks.
Chicken was .39 a Lb back then and tasted much better than chicken does now. A man could buy a chicken for $1.25. The Hibatchi didn't use much charcoal being small, it was heavy cast iron and unlike my Weber grille made of thin metal, the Hibatchi reflects lots of heat like an oven. and I could have a BBQ dinner of chicken, white bread and Jalapeno in an hour or two. I wish I could find another .50 Hibatchi.

I made sauce from katchup, syrup, worchestershire, and hot sauce and my chicken was pretty good. Some friends Patti & Maryellen along with Maryellen's boyfriend Vic came over for dinner one Sunday. Vic was from Tieland and was a gourmet chef.
He ended up owning a restaurant back in Boston. But I fired up the Hibatchi, got out the white bread and Jalapenos and started drinking beer. The fire burned down and I threw on the bird opening me another beer. 5 minutes later Vic said that the chicken was done but I disagreed and let it cook. 10 minutes later and especially after 15 minutes Vic was agast and saying I was burning the chicken up to a crisp! I said hold on it is just beginning to cook.

He threw up his hands and walked off. I BBQ-ed the bird and when I took it off the grille it was perfect! Black and crunchy with sauce all over it, BBQ-ed into the meat. We started eating and I don't remember much till the bird was about gone I looked over at Vic and he was sitting over in the corner eating chicken with both hands and the look on his face and in his eyes was like that of a starving dog. I told Maryellen: "Look at old Vic over there. Go over and try to take that piece of chicken away from him,
he'll bite you"!

Vic then replied "that this chicken is caramelized!
I understood caramelization but had never connected it to my BBQ chicken. Vic loved it and was impressed with it. He understood why I had cooked it so long was said he would use the recipe at his restaurant in Boston. We had chicken, white bread and Jalapenos and then every body understood why I had only white bread and Jalapenos with my chicken. Vic had cooked us up a magnificent meal at their apartment the week before and we sat on the ground and ate off a door laid down on some concrete blocks and covered with a sheet. A 100 course meal and it was great. But everybody thought my 'caramelized BBQ chicken, white bread and a pepper'
took the cake hands down. I didn't use vinegar back then but do use a little in my BBQ sauce now. Vinegar and sugar complement one another.



Thank you...


J. Winters von Knife...

[patricimo54]

Hey Jack have you tried seasoned rice vinegar?

[yooperdug]

Love wings! But I just ate quite possibly 2 dozen bratwurst. Wings next time! 10-4 on da vinegar too.... ;D

[jacktheknife]

Patricimo,

Nope, I was given some Saki once, tasted it and promptly spit it out on the table. I didn't know it was hot and it surprised me. Just use apple cider vinegar for cooking.


Knife...

[patricimo54]

Jack
It isn't like sake it has a unique flavor. $2.00 or so at W/M in the oriental food area. Worth the investment.

[jacktheknife]

Pat,

Seasoned rice vinegar...
it's on the list.


Thanks...


Jack the Knife?

[jacktheknife]

Patricimo,

My sister out in California told me to try 'Ponzu' sauce so I got some. It is citrus flavored stuff and I haven't tried it yet, but I will.
The 'rice wine vinegar' was right beside it but I was low on money having just my little check but not my larger one, I was on a beer run.
I'll get some rice vine vinegar, if for no other reason it is easier than pouring vinegar out of a gallon plastic jug.


Thank you...


Jack the Knife...

[patricimo54]

Jun 17, 2011 20:48:12 GMT -5 jacktheknife said:

Patricimo,

My sister out in California told me to try 'Ponzu' sauce so I got some. It is citrus flavored stuff and I haven't tried it yet,

Ponzu sauce is a new one on me I'll have to check it out.

[jacktheknife]

Gentlemen,

A big package of chicken wings is fabulously expensive.
I was obsessed with wings but went for two whole birds.
A chicken was .98 a Lb where the wings were$2.50! Lb!
I reasoned that a whole chicken has two wings, two drumsticks, and the breast bone both of which are good for BBQ. Two chickens has enough misc. parts to make a good bunch of stock whereas one doesn't and one has to save up misc. chicken in the freezer for stock. The two breasts on one bird is enough to eat.

I split the meat part of the breast and the bone part, leaving lots of meat with the bone part and putting the bone part in with the BBQ, and the breast meat for frying wrapped separately.

I reasoned that if a big package of wings was 2 1/2 X more money than a whole bird, why didn't I buy several birds and put all the wings, drumsticks, and breast bones together, the stock stuff together, and then the breast meat together, freeze them separately and well marked. I would get my wings for .98 a Lb.

I bought two birds, hacked them up, packaged the BBQ parts, the stock parts and the breasts together and marked them. Total cost for the BBQ wings, drumsticks, and breast bone was about $2.50 a pound and I got the breasts and stock makings free!

I have stock cooking in there right now and y'all, when making stock, boil the chicken parts for 4-5 minutes then dump the water,
save it to put over dry dog food. The hounds love it.
Start over with fresh water and make your stock. The stock comes out clear as a bell, like pure water and without all that chicken fat, and ugly crap floating in the water.
It is much more aesthetically pleasing that way.


Thank you...


Jack the Knife...

[patricimo54]

Jun 17, 2011 21:17:36 GMT -5 jacktheknife said:

I have stock cooking in there right now and y'all, when making stock, boil the chicken parts for 4-5 minutes then dump the water,
save it to put over dry dog food. Start over with fresh water and make your stock. The stock comes out clear as a bell, like pure water and without all that chicken fat, and ugly crap floating in the water. It is much more estetcly pleasing that way.

Great tip Jack! Let me share one in return. Scan W/M poultry in the mornings on the weekends. The products that have set there for most of the week and are near expiration have a yellow tag and prices have been reduced drastically. A good way to stretch your animal protein dollar. As long as you get them in the freezer ASAP you are good to go.

Can you say, Ka-Ching







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