Ed Vermillion
Foodie
1765
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Ed Vermillion wrote:Thank for the review, Steve. Did the wings have any "crunch" to 'em? I'm partial to Rumors for wings just because they keep a bit of crunch from the frying. Did you get traditional Frank's Red Hot & butter sauce or something else?
Steve Shade wrote:An old chicken frying guy told me that the proper way to get crunch on chicken wings and other stuff was double frying. Same as frys.
Cook them once and they will be soft. Cool. Throw in a hot fryer for a few minutes. Nice crust. Best I ever had. He is long since gone. Was located across from the ABC shopping center.
Even he cheated when he was busy. One fry and done. Taste was good. Little or no crunch.
Adam Smith wrote:According to their page they use charcoal grills. Now I'm intrigued.
Adam Smith wrote:According to their page they use charcoal grills. Now I'm intrigued.
Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
Madeline M wrote:Steve, I'm not sure if I should thank you for the great review...or be mad because dinner's already cooking and now I want go to Rooties...can't wait to try this place, especially the grilled ones!!
Ed Vermillion wrote:Thank for the review, Steve. Did the wings have any "crunch" to 'em? I'm partial to Rumors for wings just because they keep a bit of crunch from the frying. Did you get traditional Frank's Red Hot & butter sauce or something else?
Mike M wrote:Ed Vermillion wrote:Thank for the review, Steve. Did the wings have any "crunch" to 'em? I'm partial to Rumors for wings just because they keep a bit of crunch from the frying. Did you get traditional Frank's Red Hot & butter sauce or something else?
I'm pretty sure the traditional wing sauce is Texas Pete, or it's what The Anchor Bar started out using, I used Franks, and Texas Pete for years, and I must say I think Louisiana is the best for store bought.
Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
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