Its a proven fact that chicken or the egg (as seen on man vs. Food)has the best wings on the planet ... but they aren't open year round... where are some other wing joints that have legit wings and good sauces in nj? Chegg has 15 sauces and never dissapoints ... especially breaded garlic spice.
Can't say I've had them but just checked out the menu and the sauce selection seems extremely weak ...
yeah they dont have a big selection but what they do have is really good and there wings are meaty not the little boney ass one you get at most places
HotKarl, here, you can try these at home. Franks red hot, vinegar and butter in a sauce pan until boiling. That's the base, now add YOUR ideas. I add garlic powder, a little sour cream and a little hot sauce called Da Bomb. (hot as hell!!!) Amount depends on how hot you want them. As far as the wings themselves, I don't bread them. Just season and deep fry, toss in sauce and rock 'em!
I don't have a deep fryer ... if I did I would deep fry everything ... might invest in one eventually ... I think I would want a food dehydrator before a deep fryer ... make some ballin beef jerky
I don't have a deep fryer either, just a pot. My wife gets pissed everytime! HA HA You're ruining the Calphalon! I do have a dehydrator, tryin different jerky was fun. If you get one, and you have a local butcher, get them to cut the meat for ya, it just makes it easier.
Dude, it has been a while. I think it was just a top round roast. I did try bananas (mine sucked) and apples (sucked, too) I got tired of waiting for crap! HA HA HA I think if I would have actually put more effort into it and time, I would have found more crap. If you get one, just remember, patience pays off!
If you really need something to make them unique...check out my hot pepper powders. www.organichotpepper.com. We have a deep fryer and love to make wings and can keep the base the same but change the final sauce by simply adding a powder. Of course this also controls how hot we want the batch.
The tri-thai is wonderful and makes the nose run for sure without killing you as does the 15 powder blend. Of course, anything marked extreme will do the trick. I made 4 bean meat chili with Serrano's last night to be ready for lunch today and it has my head so clear right now! I heart peppers.
There was a cluck You in Towson when i went there. They were by far the best wings in town (Bill Batemans as good too). Cluck you used to have you sign the waiver for their hottest wings... All this talk of hot sauce and peppers makes me wonder. How do you guys not blow out your o-ring after eating all that sh**? When I was in high school and college, me and my friends would do the hot wings competitions. Hottest wings etc. I challened chefs in multiple states to kill me with the hottest sh** they could find... Then around age 25, (im 30 now), I just lost the stomach power to eat sh** like that. I mean, I pay a serious cost if I eat some hot as$ wings on the late night... I would love to be able to go hard on the hot sauce again, but I seriously got soft on the hot peppers at some point... All the mexicans out here always have me trying those crazy peppers. The 1.5 parts per million and sh**. The harbeneros... I almost killed my friend with one of them. He was drunk, I called him out and told him to eat it. He took a bite out of it like an apple. 2 minutes later, he projectile vomitted all over the sidewalk out front, then collapsed in the middle of the street. Kind of convulsing, sweating and drooling. Crazy!
Zach, I grow at least 5 or more peppers hotter than Habs...in fact I grow the Red Savina which was the world record for heat a few years ago until the Ghost came along. I grow 3 types/colors of ghost, Red Savina and tons of peppers from the Caribbean. If you know how to cook right with peppers you can enjoy the flavor and save your o-ring. I really only use them as powder like I sell or I cook them fresh. I do not do stupid challenges since I know better. I had a guy at work from India tell me there was no way I could grow a pepper that he could not handle, so I carried him a white habanero from my garden. They are the size of a pinky nail and way hotter than your typical orange hab. He bit from the opposite end of the stem, the cold end I like to call it and he could not take another bite. There were like 5 people standing around but he threw in the towel. I am addicted to heat....
Nice. Yeah, the hottest I had was about 6 months ago. One of my chefs brought in a Ghost Chili paste. I put the smallest pin size amount on the tip of a cucumber slice and it killed me for about 2 hours. I was chugging milk and all that. That sh** is just too much!
You guys should try this pepper... http://news.yahoo.com/s/yblog_thelo...s-hottest-pepper-is-hot-enough-to-strip-paint
I grow those.... I have about 10 in my freezer right now from last season. They can make your skin blister.
