Flats or Drums?

[Gugny]

8 hours ago, NoSaint said:

I feel like maybe some folks in this thread aren’t eating the flats right if it’s too much work.... gug- why aren’t you just splitting the bones from the start?

 

My technique is to put the entire flat into my mouth, except for the very end.  Then I gently bite down and pull it out.  The majority of the meat comes off most times; then I split them and finish them.  I've got it down to a pretty good "science," and it's very efficient.  :-)

[BringBackFergy]

7 minutes ago, Gugny said:

 

My technique is to put the entire flat into my mouth, except for the very end.  Then I gently bite down and pull it out.  The majority of the meat comes off most times; then I split them and finish them.  I've got it down to a pretty good "science," and it's very efficient.  :-)

This is a family-friendly message board. Keep your “bedroom talk” private. 

[SlimShady'sSpaceForce]

16 minutes ago, Foxx said:

not true. if they are cooked right all you need to do is to take the end of the flat that was attached to the drum, grip it tightly with your thumb and first two fingers, slide them downward till you release the attachments to the bone.  if the wing is not too meaty, you can now take the entire thing in one swoop.

Like I said. Too much work. 

 

Grab one end and bite and rotate 

[frostbitmic]

It's gotta be both, crispy and hot as hades with chunky blue cheese, carrots and celery.

[Soda Popinski]

Gotta go with mixed.    Double fried in peanut oil.   But you have to let them rest before the 2nd fry.    

[Wayne Cubed]

Drums. You can clear the wing of meat while holding the drum with one hand. I do tend to employ @Gugny method with flats and can get most of the meat but it requires another hand to split.

 

I also fine drums are just a bit crispier.

[Ridgewaycynic2013]

22 minutes ago, Soda Popinski said:

Gotta go with mixed.    Double fried in peanut oil.   But you have to let them rest before the 2nd fry.    

Peanut oil?  'Green apple two step' for me if so.  I know, TMI.

[Soda Popinski]

Just now, Ridgewaycynic2013 said:

Peanut oil?  'Green apple two step' for me if so.  I know, TMI.

Peanut oil should be fine for everyone, there is no protein in it, that is what gives people with nut allergies issues.  You can be allergic to nuts but still eat foods fried in peanut oil with no issues.   

 

Straight franks red gives me the same issue so i have to cut it with butter. 

[Just Jack]

20 minutes ago, Soda Popinski said:

Peanut oil should be fine for everyone, there is no protein in it, that is what gives people with nut allergies issues.  You can be allergic to nuts but still eat foods fried in peanut oil with no issues.   

 

Is that your experience @JÂy RÛßeÒ?

[Soda Popinski]

http://www.peanut-institute.org/eating-well/allergy/peanut-oil-no-allergens.asp

 

 

[TakeYouToTasker]

16 hours ago, K-9 said:

Flats? Nobody calls them paddles anymore?

 

It's a regional thing, like pop v soda.

 

They're called paddles where I'm from.

Edited June 25, 2018 by TakeYouToTasker
Edit: I voted for drums

[Cripple Creek]

11 hours ago, NoSaint said:

I feel like maybe some folks in this thread aren’t eating the flats right if it’s too much work.... gug- why aren’t you just splitting the bones from the start?

Nah. Just put the whole thing in your mouth. Clamp down a bit and pull. You get the entire wing with the exception of the tween meat.

 

Regarding the topic...as long as they are prepared right I don’t care which one I get.  No duff’s though please. Swimming in sauce is not prepared correctly, in my book.

[Seanbillsfan2206]

11 hours ago, Happy Gilmore said:

Drums with lots of ranch.  Not enough meat on flats.

This should be a bannable offense 

[JÂy RÛßeÒ]

54 minutes ago, Just Jack said:

 

Is that your experience @JÂy RÛßeÒ?

Well I tell you what - in many places it's tough enough to get a straight answer on whether they use peanut oil or not.  So asking how refined their oil is and putting your life in the hands of the people getting that answer is a little tough for me.

 

My daughter does have a peanut allergy like mine, but she has eaten (and survived) meals at chik-fil-a which does tout their use of allergen-free peanut oil.

 

I still avoid it, even though I did survive a peanut exposure at the NFL Draft in Dallas without any kind of medical intervention.

 

PS - Drums go first.  And wings already have sauce on them - why would anyone add dressing (bleu or ranch) to them?

Edited June 25, 2018 by JÂy RÛßeÒ

[PromoTheRobot]

With drums, it's all how well the wing is cooked. If it's undercooked (like so many wings outside of WNY) the drum can be tough. The flat, on the other hand, gets tender sooner, even when undercooked. Here in NH, when folks ask what makes the wings in Buffalo better, I tell them it's the oil temp and the cook time. Lower temp, longer cook. Too many restaurants cook wings as fast as possible, assuming they're done if they look crispy on the outside. That makes for a tough wing.

Edited June 25, 2018 by PromoTheRobot

[Soda Popinski]

31 minutes ago, JÂy RÛßeÒ said:

Well I tell you what - in many places it's tough enough to get a straight answer on whether they use peanut oil or not.  So asking how refined their oil is and putting your life in the hands of the people getting that answer is a little tough for me.

 

My daughter does have a peanut allergy like mine, but she has eaten (and survived) meals at chik-fil-a which does tout their use of allergen-free peanut oil.

 

I still avoid it, even though I did survive a peanut exposure at the NFL Draft in Dallas without any kind of medical intervention.

 

PS - Drums go first.  And wings already have sauce on them - why would anyone add dressing (bleu or ranch) to them?

Chic Fil A marinates their chicken breasts in pickle juice.      Now that is something you know 

9 minutes ago, PromoTheRobot said:

With drums, it's all how well the wing is cooked. If it's undercooked (like so many wings outside of WNY) the drum can be tough. The flat, on the other hand, gets tender sooner, even when undercooked. Here in NH, when folks ask what makes the wings in Buffalo better, I tell them it's the oil temp and the cook time. Lower temp, longer cook. Too many restaurants cook wings as fast as possible, assuming they're done if they look crispy on the outside. That makes for a tough wing.

we have always blanched ours for 4 minutes at a low temp, then let them cool, then fry at 350-360 for 3 minutes to crisp em up.   I know restaurants that do this as well.  It's all about getting that fat in the skin to render

[Doc]

Breasts.

[thebandit27]

The correct answer is both

[Jauronimo]

2 hours ago, Wayne Cubed said:

Drums. You can clear the wing of meat while holding the drum with one hand. I do tend to employ @Gugny method with flats and can get most of the meat but it requires another hand to split.

 

I also fine drums are just a bit crispier.

Yes.  They also tend to have a little more loose skin which provides more surface area for crunchy parts.

 

I have the same method for flats.  A couple sitting next to me loudly asked why anyone would eat like that in public.  Point is, eat wings like no one is watching. 

[LeGOATski]

Drums all day

 

If you prefer flats, there's no hope for you.