blake murphy wrote:
>
> On Tue, 26 Jan 2010 17:18:05 -0600, Pete C. wrote:
>
> > Steve B wrote:
> >>
> >> I cooked some wings the other day in my Fry Daddy. Please reserve your
> >> comments.
> >>
> >> Thank you.
> >>
> >> They turned out dry. I pulled them while they were whitish, not brown at
> >> all, and they were dry and tough.
> >>
> >> I made some batter out of FishFri for the next batch. The batter didn't
> >> stick too good, and the doneness of them wasn't good either.
> >>
> >> I love wings. What is the proper way to do these? I'd rather do from
> >> scratch than buy them prepared and frozen.
> >>
> >> Steve
> >
> > I've abandoned the traditional chicken wings in favor of the boneless
> > variety. I get the max pack of chicken "tenders", pull out the tendon
> > bit and cut them in half. I batter with a FishFri equivalent (Drum Rock
> > Fish-Chic) and deep fry. After draining excess oil I toss with Red Hot
> > and call them done. They are very tasty, fairly low fat (no skin) and of
> > course there is no need for a dish to collect discarded bones.
>
> the skin is the whole point to chicken wings. you got no soul.
>
> your pal,
> blake

Nonsense, the wings are just a carrier for the Red Hot.