Rocklobster
Master Chef
Lately I have been frying the wings and then tossing them in a bowl with 1 good tablespoon of Grace's Jerk Seasoning and 1/4 cup melted butter...
I'm going to look for that. I like Grace's sauces.Lately I have been frying the wings and then tossing them in a bowl with 1 good tablespoon of Grace's Jerk Seasoning and 1/4 cup melted butter...
I'm going to look for that. I like Grace's sauces.
I love the stuff. It has as much heat as required...it can get a bit too hot if over used. On a side note, I love using a quarter teaspoon stirred into a bowl of chicken noodle or vegetable soup....I'm going to look for that. I like Grace's sauces.
Finally, someone who understands Buffalo wings. This is gospel!
Don't get me wrong, I love wings in just about any fashion (it's the best part of the chicken, in my humble opinion), but the above is truly the original.
I am with you on that. I will often buy a very large bag of them, cut off the tips, give them a good washing and throw them in the oven on a cookie sheet to bake. Then get comfy sitting and watching the TV and munching away on the chicken wings. No seasonings. Just plain. Grant you, there is not much meat, but what there is, is always very moist and juicy. By the time I get down to the last one, I am full.
I hope you save those tips for stock! Good flavor and high in gelatin content.