I love chicken wings. When I cook them, they are baked, dry – no oil or butter – and I only add the sauce at the end.
In my old age, I have discovered that I adore crispy chicken skin. This is rather difficult to create when baking instead of deep-frying, and more time-intensive. The whole idea of eating fatty anything on purpose is hard for me – bordering on disgusting. But if it is crispy-crunchy-salty-hot? All good!
Since we don’t have dedicated wing restaurants here, the only time I get chicky wangs (yes, I call them that, fuck off, it makes iDJ happy when I talk southerin) is occasionally in the pub for a birthday/special event, or if I make them myself.
The pub ones are edible, but not crispy, so I end up leaving behind most of the wing as I can not eat greasy soft fat. Bleurgh. It makes me feel ill to even think about it – unless the soft fat is butter, which I could eat with a spoon. Mmm, butter.
Anyhoo. When we make wings at home, they come in a big package and need cleaned (feather removal) and cut into sections. This is where I probably diverge from most people who make wangs at home. You either don’t cut them up, or you do cut them up and then discard the wing-tip.
The wing-tip, if crunchy, is my absolute favourite part of a chicken. I would gladly take all those bits that restaurants in America toss out and feast until I turned into a chicken. You know that threat your momma always gave when you ate too much of one thing? Sort of like ‘If you make that face, it will stick’? I’m thinking of the one where she said, “You are going to turn into a _____!” (FYI – mine as a kid would be a black olive, a BBQ rib, cheese, or a ham sandwich.)
The thing with me is… I don’t just eat the meat and skin. Oh no.
I eat the bone.
Crunch crunch crunch!
If it gets chewy at all, I stop. If it stays crunchy? I eat the whole damn thing. For example:
Nom! Devoured. I really enjoy eating the bones. It sure might be weird, but I’d like to think of it as eating all of the chicken except for the cluck.
Anyone else do this? Sled, you are exempt from the question, if you managed to read this far!
We use Frank’s Hot Wing Sauce, which luckily we can buy here. But what I do miss are teriyaki wings, and garlic butter wings, as I don’t know how to make the sauces with what I find in Ireland. I’d love some tips! Pun not intended.