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~ Fry the Entire Danged Thing -- Unsectioned Wings ~

IMG_9376Chicken wings.  While not even close to the top of my list of healthy-eating snacks or meals, they are at the top of my list of favorite snacks or meals, and, much like the greater percentage of the rest of the population of the United States, from time-to-time I get a craving for them.  Also, much like the greater percentage of the rest of the population of the United States, I am in agreement, deep-fried wings, as opposed to air-fried oven-roasted or barbecue-grilled, are the best wings.

What started in 1964 as late-night pub grub at the Anchor Bar in Buffalo, NY, deep-fried chicken wings, is now found in many forms.  Truth told, there's not much that Buffalo-style chicken can't do, and applying Buffalo wing sauce as a glaze to oven-roasted chicken leg-thigh quarters, or, stirring it into some previously roasted or poached chicken is the perfect way to transition this iconic game day snack into all sorts of other appetizers, sandwiches, main or side-dish salads, or, main-dish meals.  Trust me, as a lady who loves her deep-fried wings, but, only in the privacy of her own home (where she's free to lick fingers, smack lips, pick teeth, and, drip sauce), while different, many of my Buffalo-Style delicacies are every bit as enjoyable as classic wings.

Fresh chicken wings 101 -- each wing has three parts:

Screen Shot 2021-02-20 at 6.24.57 AMThe drummette, the flat wingette, &, the wing tip.

Wings_tray_packaged-image-2019-1024x673As you shoppers all know, there are two ways to purchase fresh wings: sectioned (sold as wingettes or party wings, which contain only the drumettes and the flats, not the wing tips) and unsectioned (sold as chicken wings). Sectioned wings are more expensive for a reason.  One doesn't have to get out the poultry shears to cut them apart at their two joints, or, get out the cleaver to hack them apart at their two joints.  In my girly-girl food world, both quality as disagreeable tasks that I prefer to deligate to family menfolk.

Perhaps it was the last two months of intolerable weather (many snow storms mixed with a few shots of freezing rain for good measure), or, perhaps it's after a year of isolation against Covid-19. Perhaps it was the TGIF gin-and-tonic that was talking to me, but, yesterday, standing in my kitchen all by myself and faced head-on with the task of sectioning a four-pound package of chicken wings with my own two hands, I resisted.  "Screw this", said I.  "Damned the torpedoes, full steam ahead."  "Throw these suckers into the hot oil of the deep-fryer just as they are." Seventeen minutes later, the first batch of three emerged, and, sigh-oh-my.  I will NEVER, EVER, section wings again.  Some days are better than others, and, this old dog just learned a new trick.

Fried & salted -- each one pulls-apart perfectly & easily:

IMG_9384Try it my way.  Life's too short to section chicken wings:

IMG_9395"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary & Photos courtesy of Melanie's Kitchen/Copyright 2021)


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