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The Water Cooler
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Best wings for Super Bowl?
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<blockquote data-quote="HMFIC" data-source="post: 1708453" data-attributes="member: 7539"><p>I buy the frozen Sam's Club wings. </p><p>Either bake until the skin is crispy or deep fry at a high temp until they float. </p><p>Mix equal parts of melted butter and Frank's Red Hot.</p><p>Dump everything into one of those really big rounded bottom Tupperware bowls.</p><p>Shake until the coating is covering all of the wings.</p><p>Enjoy.</p><p></p><p>The key is crisp skin that's almost seared to the meat so that you're not tearing rubbery stuff off with every bite. Deep fry on a big propane fueled fish fryer is the best way to achieve... get it super hot and don't thaw the wings first, just be careful to knock off the ice before you throw them in and add a few at a time to keep the temp from going down all at once.</p><p></p><p>The Frank's with butter combo is the best base I've found and you can always add more hot sauce or garlic or whatever else you want if you like to customize it.</p></blockquote><p></p>
[QUOTE="HMFIC, post: 1708453, member: 7539"] I buy the frozen Sam's Club wings. Either bake until the skin is crispy or deep fry at a high temp until they float. Mix equal parts of melted butter and Frank's Red Hot. Dump everything into one of those really big rounded bottom Tupperware bowls. Shake until the coating is covering all of the wings. Enjoy. The key is crisp skin that's almost seared to the meat so that you're not tearing rubbery stuff off with every bite. Deep fry on a big propane fueled fish fryer is the best way to achieve... get it super hot and don't thaw the wings first, just be careful to knock off the ice before you throw them in and add a few at a time to keep the temp from going down all at once. The Frank's with butter combo is the best base I've found and you can always add more hot sauce or garlic or whatever else you want if you like to customize it. [/QUOTE]
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Best wings for Super Bowl?
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