@rtjhnstn@Salanth@unksol
Another wonderful addition to real New Orleans cooking ingredients and flavors brought by the Vietnamese immigrants to Southern Louisiana in the 1970s.
True dat.
It’s a secret ingredient you can drizzle over grilled/blackened fish with crabmeat for a salt-sweet-savory flavor bomb that gives dishes that lagniappe.
@rtjhnstn@Salanth@unksol
The Japanese version of this is the eel sauce that you may be more familiar with. The Japanese version, called “unagi no tare”, kabayaki sauce, or nitsume sauce (sweet eel sauce), is made with dashi (a Japanese version of fish sauce, sort of) and sugar at its core, just like the Vietnamese version.
It’s also similar to the “oyster sauce” used like ketchup across Asia.
Buffalo first, but smoked+fried comes in a close second.
And whatever the flavor, they better be some big CHICKEN wings and not those tiny little pigeon parts the national-chain wing restaurants try to pass off on the unsuspecting public.
Wings were one of the contributing factors when I became vegetarian. I got a takeout container of wings from the Vietnamese place next door to my office, and I was using the empty container to discard the bones. I was distractingly nibbling on the last wing, and when I looked into the container, it was packed full of little bird elbows. It creeped me out and made me sad at the same time. That was the last time I ever ate wings.
@ahacksaw They make vegetarian “chik’n” wings (boneless, of course). There is an entire industry in making plants taste just like meat, with none of the guilt or negative environmental impacts of the large-scale industrialized meat production factories we have today.
I still consume the real deal, but I also try to choose plant-based alternatives where I can for the environmental reasons. The planet just can’t support humans with a mostly carnivore diet.
@mike808 Agreed, the planetary impact isn’t sustainable. I’m not big on the fake meat stuff, though I’m not positive that I’ve ever tried boneless wings.
@ahacksaw I mean wings suck. In general. Seems like an odd reason to go vegan. There’s a whole lot better meat. But if you are not ok with raising and butchering a chicken…
@unksol I’m not vegan. And apparently at one time I liked wings addy least enough to buy them for lunch. (I say “apparently” because this was in 1987, so my memories of my lunch preferences are a bit hazy.) Seeing all those bones in a little box added to my increasing unease about eating animals.
Teriyaki
the spicier the better!
Asian Zing
or
Caribbean Jerk
@FrostByte if we’re going vendor-specific, give me wing stop Cajun. It’s basically Buffalo wings plus extra seasonings.
When I’m at BWW, though, I concur with your selections. Maybe add some mango habanero in the mix.
@djslack @FrostByte Seconded. BWW mango habanero gives me that little extra kick to Asian Zing.
Spicy maple wings
@cinoclav sounds interesting!
@djslack They seem to be getting more popular.
Wings are a waste of time and energy. Too much effort for what you get. Legs and thighs all the way.
@tweezak
Had me in the first half, not gonna lie. I was ready to fight you, but you’re completely right.
@DVDBZN @tweezak Then you’re doing it wrong.
Remember that Willie Nelson line about the Keno girls?
Yeah, like that…
@tweezak I just cooked a pack of drumsticks in buffalo sauce last night. I always want the drumettes, and these are bigger, so natural evolution.
What do I think was best on Wings? Thomas Hayden and Tony Shalhoub were both pretty great.
I sometimes crave Thai curry
Still attached to the still alive bird that I won’t be eating flavor.
@ZeroCharisma man. That’s awful. I’m so sorry for you.
@ZeroCharisma you could always Buffalo up some cauliflower or seitan.
I really like the plain wings from dominos so I am guessing I pretty much disqualified myself from this conversation.
I’ll go now.
@njfan never attempted but I assume they are chicken flavored. Nothing wrong with decent chicken and breading.
Nukular
So nice, it burns twice.
@mike808 so how’s your butthole doing
https://www.webtoons.com/en/slice-of-life/waffles-and-pancakes/ep-391-jalapeños/viewer?title_no=1310&episode_no=392
Sub-poll: Are boneless wings real wings?
@djslack No.
Vietnamese caramel fish sauce.
@Salanth please elaborate
@Salanth @unksol Sounds interesting
https://www.kcrw.com/culture/shows/good-food/vietnamese-caramel-fish-sauce-2013-my-new-magic-potion
@rtjhnstn @Salanth @unksol
Another wonderful addition to real New Orleans cooking ingredients and flavors brought by the Vietnamese immigrants to Southern Louisiana in the 1970s.
True dat.
It’s a secret ingredient you can drizzle over grilled/blackened fish with crabmeat for a salt-sweet-savory flavor bomb that gives dishes that lagniappe.
@rtjhnstn @Salanth @unksol
The Japanese version of this is the eel sauce that you may be more familiar with. The Japanese version, called “unagi no tare”, kabayaki sauce, or nitsume sauce (sweet eel sauce), is made with dashi (a Japanese version of fish sauce, sort of) and sugar at its core, just like the Vietnamese version.
It’s also similar to the “oyster sauce” used like ketchup across Asia.
Raw.
Buffalo first, but smoked+fried comes in a close second.
And whatever the flavor, they better be some big CHICKEN wings and not those tiny little pigeon parts the national-chain wing restaurants try to pass off on the unsuspecting public.
@Turken ProTip: Find you a place that makes turkey wings.
In St. Louis, we have The Gobble Stop
Buffalo. I’ve tried other types of wings, lemon pepper, jerk, Thai, garlic Parmesan, etc. Buffalo is just the best.
Wings were one of the contributing factors when I became vegetarian. I got a takeout container of wings from the Vietnamese place next door to my office, and I was using the empty container to discard the bones. I was distractingly nibbling on the last wing, and when I looked into the container, it was packed full of little bird elbows. It creeped me out and made me sad at the same time. That was the last time I ever ate wings.
@ahacksaw They make vegetarian “chik’n” wings (boneless, of course). There is an entire industry in making plants taste just like meat, with none of the guilt or negative environmental impacts of the large-scale industrialized meat production factories we have today.
I still consume the real deal, but I also try to choose plant-based alternatives where I can for the environmental reasons. The planet just can’t support humans with a mostly carnivore diet.
@mike808 Agreed, the planetary impact isn’t sustainable. I’m not big on the fake meat stuff, though I’m not positive that I’ve ever tried boneless wings.
@ahacksaw I mean wings suck. In general. Seems like an odd reason to go vegan. There’s a whole lot better meat. But if you are not ok with raising and butchering a chicken…
@unksol I’m not vegan. And apparently at one time I liked wings addy least enough to buy them for lunch. (I say “apparently” because this was in 1987, so my memories of my lunch preferences are a bit hazy.) Seeing all those bones in a little box added to my increasing unease about eating animals.
Lennon pepper, then classic buffalo hot on its heels, followed by garlic parmesan (light application, please).
Cajun style, flour and paprika breading,deep fry,coat with Tony Chatchere Creole seasoning and dip in Crystal hot sauce
buffalo if i make ‘em, sweet chili/korean/jack daniels/something in that vein if somebody else makes ‘em.
Sweet Chili for the win!
Salt n vinegar, sweet chili/Asian Zing type sauce, or a peanut dipping sauce.
Mild and hot sauce with lemon pepper
Hot BBQ (basically a mix of Frank’s Red Hot and BBQ sauce) finished on the grill.