I like mine pretty spicy so no red would work and I am not really a fan of chard or reislings so I usually go with an Amstel at home or Monk in the Trunk if I am at a bar.
I have them on a fairly regular basis although I've rarely had any I bought out that were as good as I can make at home.
When traveling alone odds are pretty good you'll find me at the nearest bar munching on wings and drinking either and iced cold beer or a vodka on the rocks.
Joe ----- Wine is like potato chips around me...if it's open, it's gone.
Come visit me sometime at http://www.winexiles.com/
I have a deep frier but it's a pain in the behind to clean, so I don't make them often. There's a place near me where I buy the wings deep fried without sauce, and then come home and make my own sauce.
When my son was in college, he worked part-time at a bar/wing joint and they taught him how to make outrageous wing sauce. He taught me and I make it better than any restaurant I've tried, including The Anchor Bar in Buffalo where they are supposed to have been invented.
Just one more sip.
Posts: 25027 | Location: NY | Registered: Oct 18, 2001
i've never tried making them at home, but i've certainly looked at recipes. alton brown's looks the most interesting, but his still requires some deep frying, which i can't do in my small efficiency apartment.
how do you cook them?
If you're young and conservative, you have no heart. If you're old and liberal, you have no brain.
Well thanks everybody!!! I am trying to eat healthy and lose some weight and now all I want for dinner is wings. My wife is in class tonight so I have no one to stop me either. You guys are killing me!
At home I prefer Buffalo Tenders to actual wings. More meat, less hassel. I think I'll have some tonight!!
My super easy recipe: Cut chicken breasts into strips. One egg beaten to use as a wash, and then dredge in bread crumbs. Fry in oil just long enough to crisp/brown the breading. Then into a 350 degree oven until done. Sauce is either Frank's RedHot with about equal parts melted butter, or Frank's wine sauce straight up. And always blue cheese - never ranch.
Margarita: 2 oz tequila (a VERY good blanco or reposada), 2 oz Grand Marnier, 2 oz Rose's Lime Juice, 4-6 oz margarita mix. Yummy!!!
Loring Wine Company
Posts: 353 | Location: Lompoc, CA, US | Registered: Feb 05, 2003
Right up to the 'deep fry' part they're ok for you. I just fill a good 3 or 4 quart pot with oil now for deep frying and use a temp gauge to make sure I'm at 325-350. Easier to deal with than a specialty deep fryer.
Paul Romero (tlily)- Owner, Winemaker, Tour Guide Stefania Wine http://www.stefaniawine.com
Posts: 5726 | Location: San Jose | Registered: May 24, 2002
Excellent!
