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Wing Master

May 29, 2020
Glazed Lollipop Wings
Pg. 38
Dara, Season 1
3 down…96 to go!

Peep my Coke Zero, which I used in the dressing for the salad we enjoyed with the wings!

Let me start off my saying that I am a proud, self proclaimed chicken wing master. I have been eating (more like devouring) chicken wings off the bone since probably before it was safe to. Like as soon as I got my first two teeth, my dad was like, “Here sweetie. This is the good stuff.” I’ve been hooked ever since. However, I’ve never made them at home, so I was definitely excited!

I’ll get right to the chase and confirm, they were great! I mentioned in my first post that I plan to air fry most things that called to be fried in oil so I don’t gain 50 pounds by the end of the year…but I refused to do that for wings. They’re simply to sacred and important to me.

However, I’m a classic wing kind of girl. Give me bone in, buffalo wings with extra ranch, please and thank you. I don’t go to places and try different flavors of wings. And in my opinion…boneless wings are only for babies who have less than two teeth. I’m adventurous and flexible with most foods, just not with wings. However, these wings were still pretty yummy. The glaze had a great balance of sweetness and acidity. It definitely had an asian flare, as you could taste the soy sauce and ginger with each bite, but was leveled out nicely with the honey and fresh orange juice.

I loved the garnish of green onion, because I love onion in every form. I look for excuses to put onions (raw, sautéed, caramelized, you name it) on everything. I’ve never had them on my wings, and I just might start requesting them when I eat them at restaurants from here on, which would take already amazing OG wings and make them even better!

What did I do differently?

The only thing I couldn’t get behind was taking a perfectly great drum and taking off the bottom meat to turn it into a “lollipop drummet,” even though I get the reason was to make them elevated. My mama and daddy raised me right, and we eat all the meat off the bone. Every. Single. Last. Bit. In fact, my mom and I are known to finish other people’s wings. When they leave meat on the them, our instinct kicks in, we grab them off their plates, and finish the job. So, I only used that technique for 3 of the wings and gave them to my fella. (But when he didn’t finish the job on his other ones…well, you know what happened.)

All my love,
Dani, a big tid

P.S. Tell me about your wing habits in the comments. Are you a “clean it all off the bone” person like me? Or do you think that’s gross (like I’ve heard many people say to me as I lick the plate clean)? Do you strictly eat bone-in or boneless? What’s your favorite flavor of wing? Even though I am set in my ways, I think it’s fascinating to hear about how others enjoy this American favorite. It’s like football fans, we might root for different teams, but we all love the game.

Wanna give this recipe a shot? Click the link below.

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