Clint
TVWBB Olympian
I've been a slight wing fanatic for well over a decade, I only started cooking respectable wings maybe around 2006. I first tried copying my favorite wing joint, TWC, and did a pretty good job. I've tried wings from most everywhere like the local restaurants, wing specialty restaurants, pizza hut, little caesars, you name it.
I wrote off BWW a few years ago and probably publicly mocked anyone who ate there (just kidding).... but ~3 weeks ago I had an overnight job in ID and went back since it was near the hotel.... I tried to drink just water & that lasted about 5 minutes before I was surprised with a Lagunitas IPA from the tap.... I went with their hottest wings, and then a hot-ish teriyaki or something, then the other person I was with got the garlic-parmaesean and habanero mango or something. These wings kicked @, crispy, flavorful, juicy........ I was really surprised. I was equally surprised when the bartender (she was working hard!) didn't charge us for the drinks. She got a nice big tip, equal to the beers + some (I just removed the city details).
The wings were so good we got them for takeout a week or so later from a local BWW, & they were nothing to speak of.
Today we went to TWC, and while the sauce was good and the skin was crisp, they weren't as good as mine (drier). The skin had very little leoparding (how people refer to pizza crusts), and the bartender said they were twice baked. This made me think that they were baked, and then put in an airless fryer or something....
Today's lunch gave me an idea, and maybe the people with the vortex cones are on to something, but I was thinking I'd do them as usual but leave the lid on my kettle cracked ~1.5" or so, aiming for higher heat. I liked TWC's teriyaki sauce, had a ton of ginger, and I liked how they thickened their sauce-----I'm going to try something other than the small slurry of corn starch I've been using.
I wrote off BWW a few years ago and probably publicly mocked anyone who ate there (just kidding).... but ~3 weeks ago I had an overnight job in ID and went back since it was near the hotel.... I tried to drink just water & that lasted about 5 minutes before I was surprised with a Lagunitas IPA from the tap.... I went with their hottest wings, and then a hot-ish teriyaki or something, then the other person I was with got the garlic-parmaesean and habanero mango or something. These wings kicked @, crispy, flavorful, juicy........ I was really surprised. I was equally surprised when the bartender (she was working hard!) didn't charge us for the drinks. She got a nice big tip, equal to the beers + some (I just removed the city details).
The wings were so good we got them for takeout a week or so later from a local BWW, & they were nothing to speak of.
Today we went to TWC, and while the sauce was good and the skin was crisp, they weren't as good as mine (drier). The skin had very little leoparding (how people refer to pizza crusts), and the bartender said they were twice baked. This made me think that they were baked, and then put in an airless fryer or something....
Today's lunch gave me an idea, and maybe the people with the vortex cones are on to something, but I was thinking I'd do them as usual but leave the lid on my kettle cracked ~1.5" or so, aiming for higher heat. I liked TWC's teriyaki sauce, had a ton of ginger, and I liked how they thickened their sauce-----I'm going to try something other than the small slurry of corn starch I've been using.