Archive for the ‘Fry Me’ Category

I’m on a bit of a streak right now. Four days I’ve been able to eat fried chicken wings, and the trend could continue depending on where I end up tonight. I’m proud of this fact. Sure, it’s not the most healthy diet, but given the excess of grillouts and bar hoping, and overall indulgent time of year, properly cooked wings are one of the best eats that this fine country has blessed the world with. Give them to me fried; give them to me grilled; dry, wet, hot, tangy, spicy. I don’t care, I will not tire, I will not submit. There’s just something so wonderfully primal about eating meat off the bone, licking your fingers, piling up the napkins and diving back for more.

However, I need two thing to maintain my wing obsession: crispy skin and ranch dressing. Without those variables I lose interest relatively quickly. Ranch is a personal preference of course, but why would anyone want wings without a crispy, flavorful skin to encase the juicy, internal wing? That said, I’ve been trying to tweek and figure out the best methods of making the wings I love at the house.

The basics of wing splitting and more after the jump..

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