I love chicken wings !
But then again, who doesn’t ?
What I don’t like are the over-greasy, over-sauced,
limp skinned wings you get in so many joints.
I love my wings crispy, VERY crispy.
Here is what I do in order to achieve that:
Simmer the wings in seasoned oil at 220 F for 5 minutes,
remove from heat and let wings cool in oil.
Remove wings from oil, reheat the oil to 375 degrees.
Fry until VERY crispy.
There are literally thousands of different types of pasta available to us, not including the many types we are able to easily make ourself at home.
If I ever had to pick THE ONE, THE ONLY pasta for that lonely island I’d be stuck at for a long time, together with the only song (Kashmir), the only woman (Maria), the only drink (Iced Tea) and the only book ( So Long, and Thanks for All the Fish, by Douglas Adams) , it would definitely be “Udon”.
In my opinion, udon is the ultimate , most versatile, most satisfying pasta. Readily available in most asian food stores, either fresh or frozen, udon is a great culinary delight. Their ability to hold on to any sauces they are paired with makes them the ideal slurping pasta for a comfortable, homy meal. Last night, this is how I used udon for dinner :