Wings

Discussion in 'The Think Tank' started by PizzaAl, Mar 18, 2012.

  1. Jeremy

    Jeremy Member

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    So I’ve been using brake Bush precooked breaded chicken wings, basically same as wing dings, for years. Currently paying around $50 a case. Very popular, very consistent. We get a lot of requests for them to be tossed. If I wanted to make the switch to raw wings what would you guys suggest as far as batter and all that? We fry our wings currently. Very limited in kitchen space.
     
  2. tguag

    tguag Active Member

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    try a simple egg wash and seasoned flour dredge. throw some cayenne in for heat