Cast Iron Wings

Old Bay, Lemon Pepper, Garlic. Grapeseed oil and butter at medium high heat 2-3 mins each side. Into a 500 degree oven for 15 minutes, rotating every 2-3 minutes with a light basting of bbq. I cooked the flats in the same method, but with a light coat of hot sauce on each side in a dry, seasoned pan for the finish in the oven.

would smash and lick my fingers to finish

looks like a piece of art to me

nice job

Nice job foatie, which hot sauce did you use?

Frank's red hot + Crystal. Nothing extreme

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A while ago I posted a tea smoked duck my wife made. The first duck in the following video is very close technique wise. The clay pot is not so much for flavor but to make the package completely airtight.

Crystal hot sauce is my new favorite, I discovered it at an awesome local po boy spot and had to buy a bottle.

I can taste differences when tasted side by side between Crystal, Louisiana, Cajun Chef, etc.... But they are all so similar (what tastes like a thicker less hot version of Tabasco) that it's hard for me to have a favorite between all of them.

Foatie as a Buffalonian I approve of those wings they look fantastic.

Do you prefer the flats? I think I'm only weirdo back home who passes on the flat for drums. Works out great when me and my brother go for wings.

Thanks for the Kudos! If they're deep fried, I perfer the flats, as some places tend to pull the wings out of the fryer all at the same time which leaves the drums undercooked. The drums should take an additional 60-90 seconds or so. If I'm doing them at home myself, drums all day. More meat.

I have some personal faves coming in my next update later tonight that I hope you all like. There's been some inspirational dishes in this thread to make me get my lazy ass back in the kitchen.

I know this is high flalutin cooking but does anyone worry about leftover cooking and not wasting food?

I'm a drums guy. Flats are too hard to get the meat out of. Also, drums frequently have more meat in them.

Flats have a higher skin:meat ratio and are therefore more delicious per wing.

Correct

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I think most connoisseurs of wings go for the flats which have more skin and flavor. I actually prefer the more lean taste of drums and occasional crunch you get.

^I thought everyone ate flats like that?

I had about 1.5lb pork tenderloin leftover that was marinated. I applied beer mustard liberally to each side to fry in the cast iron 1min per side w/ butter & grapeseed oil and into the oven until 145. I diced tri color peppers for a pork tenderloin paella.

I took a few pieces of the pork and diced it to the point of almost mincing it with gabbage and carrot. Garlic, ginger, seasoned work oil for a light fry to get the moisture out of the veggies. Let cool for an hour in the fridge, assemble, coat with eggwash and into hot canola oil for about 3-4 minutes, constantly turning until crispy and brown.

These might be the best egg rolls I've ever tasted. Some leftover sweet & sour on the side from Chinese delivery.

Those look like (delicious) Vietnamese cha gio. Get that garbage sauce off them though.

Thank you very much.

I really feel like an idiot right now. Other tips like this much appreciated. 8)

First impressions:

Nice dishes foatie. Really like the spring rolls.

Some americanna grilled chicken and watermelon mojitos for the holiday

I like that chicken Jack. Whats the rub?


Wasnt too patriotic with my cooking today but wanted to get rid of some leftovers.

The easiest tapas around.



Ajo blanco, blistered shi****o peppers, piquillo peppers stuffed with tuna salad, marinated and roasted olives and almonds, jamon serrano and white peach



Gambas al ajillo

It's roadside chicken from TVWBB, and its elite. Marinade and basting are both required but together have produced "best ever chicken" reviews from various eaters over time consistently. I add .5% xantham gum to keep the basting sauce more viscous.