wingsz

SilenceS

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I was overthinking I wanted crispy skin wings without having to get out a deep fryer or dump a bunch of lard in a big pot and get my stove all messy? I was overthinking that I wanted wings with super smokey flavor infused into the meat? Or was I overthinking that I didn't have enough cooking oil/lard to make 10 lbs of wings? Or was I overthinking that I didn't want to stand around in the kitchen for batch after batch of fried wings?

Lazy
 

HeHateMe

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Too inconsistent and wings are tiny. You can pay the same amount at BWW that you can at Wing Stop and get like 2x more actual chicken.

their sauces are the bomb.com doe and whenever i get wingstop they always throw in like 4-5 more wings because they are prolly high.
 

clonetrooper264

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My experience at Wing Stop has been quite positive. Like HHM said, their sauces are the bomb.com.
 

Ares

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their sauces are the bomb.com doe and whenever i get wingstop they always throw in like 4-5 more wings because they are prolly high.

My experience at Wing Stop has been quite positive. Like HHM said, their sauces are the bomb.com.

Gentlemen you will be hearing from Guy Fieri's lawyers soon.
 

HeHateMe

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Gentlemen you will be hearing from Guy Fieri's lawyers soon.

Who says that phrase is out of bounds? I just think their gravy sauce is buffalicious, especially from a quick serve chain restaurant that truly is "off the chain"
 

Ares

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Who says that phrase is out of bounds? I just think their gravy sauce is buffalicious, especially from a quick serve chain restaurant that truly is "off the chain"

Keep talking sir... Mr. Fieri is going to eat you like a spring roll in court
 

clonetrooper264

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B7ZkzUZCQAEnczN.jpg:large
 

nvanprooyen

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Double fried for perfect texture. I usually fry them at a low oil temp for awhile first, take them out allow to cool and then fry again as high as my fryer will go (like 400). More details here:
http://www.seriouseats.com/2012/01/...ultimate-crispy-deep-fried-buffalo-wings.html

I have a bunch of sauces that I mess around with, but the standard is Franks + minced garlic + butter. I have a thai sweet chili one I use quite a bit too, but I can't recall the recipe for that off the top of my head.
 

brett05

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for me I don't want mu sauce as a topping. I want it as part of the process. Ex. Try a Jewel Hot Wing. Cheap, Crisp, and good spicy flavor. Even someone like Ares could stomach it from a heat perspective.
 

clonetrooper264

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for me I don't want mu sauce as a topping. I want it as part of the process. Ex. Try a Jewel Hot Wing. Cheap, Crisp, and good spicy flavor. Even someone like Ares could stomach it from a heat perspective.
lol that means it's like not spicy at all
 

clonetrooper264

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I see.

So clone.. Can you like eat ghost peppers str8 up, no water?
I am not a freak of nature. I just have a higher than average spice tolerance is all. Habaneros are spicy. Ghost pepper sauce is insane. Jalapenos though...meh.
 

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