Podcast Companion: THE WING EPISODE

 

So it has come to this: IT FINALLY HAPPENED!  The much-anticipated wing episode is upon us!!  Jesse, Nate, and Tarver finally carved out an hour where we could talk.  We talk passion, technique, crispiness, and about how much ranch f***in' SUCKS.  It's a winner!  Time stamps, recipes, and links follow.

Time Stamps

00:54 The Boner Game
3:40 Introducing Jordan Moore
10:26 Nate’s Thoughts on Buffalo Wings
15:05 Refinements on Buffalo Sauce
17:02 The Legend of KY-Jelly
20:04 Pressure-Frying
23:30 Jesse’s Home Deep Frying Method
26:11 The Guys Get Confused About Brine
31:53 Jordan Moore’s Wing Method
35:55 Tarver’s Wing Method
41:34 The Question of the Double Cook
42:10 A Digression About Fries, and then Chaos
47:39 Jesse Waxes Romantic About Peckers
53:10 Ranch Sucks!  Thoughts on Blue Cheese

Link

So Tarver blew everyone's mind, talking about Valentina black-label hot sauce.  The editor (Jesse) still hasn't tried it, but here's a link to get some from the Evil Empire.  But before you give Jeff Bezos more money, maybe try your local Mexican grocery.

Recipe: 

Direct from Uncle Nate's Recipe Book (grammatical errors and 90% of profanity redacted)

Wing Method Ala Jordo

Straight up flour works very well, but if you want to get fancy (and if not, what are you even doing here?):

100% flour

15% corn or tapioca starch, potato starch

15% wondra 

15% rice flour. (Sometimes, it's optional)

30-45 min brine in 8.5% salt, 10.6% sugar.

We eventually settled on no sugar, though, it was getting a little dark.

 Or equilibrium brine, 2% salt for at least 24h, works too.

Bury in flour mix (not true Buffalo style, it's worth nothing), at least 2 hours. 

Shake off

Temper wings. 

Lightly re dust (optional)

Cook at 275 for 8 - 10 minutes 

Remove and cool.

Fry at 375 2-4 minutes until reheated or TT

Or all the way at 350, if you don't want to do a 2-stage cook.

Lightly coat in sauce. Not too much so you don’t fuck up the crispy skin.