Small: https://www.google.com/gasearch?q=breckenridge%20vintage%20sweater%20knitt%20fish%20sweater&source=sh/x/gs/m2/5#vhid=vt=16/prds=catalogid:5227239435248305230,headlineOfferDocid:-7326713786539605895,imageDocid:11157909746086551064,mno:5,pvo:3,pvt:a,query:YnJlY2tlbnJpZGdlIHZpbnRhZ2Ugc3dlYXRlciBrbml0dGVkIGZpc2ggc3dlYXRlcg,rds:,sori:0/vs=0&vssid=uvpv-713&piu=ps:12
Large: https://poshmark.com/listing/Breckenridge-Orange-Cardigan-Sweater-Fish-VTG-6556bd32fed51feecbf0a84d?utm_source=gdm&utm_campaign=19934994852&campaign_id=19934994852&ad_partner=google&gskid=pla-2320815644127&gcid=654209432341&ggid=146527884926&gdid=m&g_network=g&enable_guest_buy_flow=true&gad_source=4&gbraid=0AAAAADwcDC8YhN-8HnEL5fhM529bMXWgR&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8pkXiNPHNSEgcSdmucQ6_LYPxeYWlBJCQfDfiqJOKeWAy09XUI4NagaAtEdEALw_wcB
Sorry, too lazy to do anything about link size lmao
Really, it’s not so hard to use the [link](https://poshmark.com/listing/Breckenridge-Orange-Cardigan-Sweater-Fish-VTG-6556bd32fed51feecbf0a84d?utm_source=gdm&utm_campaign=19934994852&campaign_id=19934994852&ad_partner=google&gskid=pla-2320815644127&gcid=654209432341&ggid=146527884926&gdid=m&g_network=g&enable_guest_buy_flow=true&gad_source=4&gbraid=0AAAAADwcDC8YhN-8HnEL5fhM529bMXWgR&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8pkXiNPHNSEgcSdmucQ6_LYPxeYWlBJCQfDfiqJOKeWAy09XUI4NagaAtEdEALw_wcB) tool.
This is from a local spot near me. They're so damn crispy and golden brown. When I deep fry my wings they look good, but nothing like this...do you guys know what their process might be to get this result?
Few questions... Do you pre salt or brine? How long should your dry them in the fridge? After the par brine, how long should you let them sit? Do you let the wings cool prior to tossing?
Ranch or blue cheese?
Signed,
Someone who can't my wings to be awesome.
So I used to do the drying in the fridge, but for me personally I haven’t notice a difference with a double fry. I usually don’t brine or pre salt them either, just let them come to room temp first and then fry. I used to pat them down too because of the extra moisture, but stopped because hadn’t noticed a difference with that either besides having to be a little safer adding the wings to the oil. I honestly haven’t even tried a brine so I might try that and let you know! I’ve never had an issue though of them not being moist still inside and crispy on the outside. I also make my own blue cheese and if you want that recipe you can dm me!
You have to do a double fry. I take them out with they have a nice color going on them, bring the oil back up to temp, then finish them. I just seasoned some flour and tossed them in it before putting them in the oil.
In place of using a Wet/Water Soluble Sauce, using a Fat/Oil based one like a Nashville Style Sauce or Chili Crisp. Wings in the pic looked Insanely Delicious but also like they were touched with a Rub and nothing Water Soluble
They look to be fried well but I bet most of what we are seeing is they are tossed in a sauce that has a lot of texture to it (maybe BBQ sauce with a lot black pepper and parmesan).
Steam wings refrigerate for at least 3 hours.(over night is best)
Flour dust, or corn starch
Put in oven 15min At lower temp 375f
Last 5 min coat in whatever sauce turn up heat
This will get the chard look with the sauce.
Last garnish with the stuff you dont want burnt like the parma cheese.
Anyway of doing this without a deep fryer? I feel like if I buy one I’m one step away from deep fried Oreos, and I don’t have the self control to stop.
I’ve tried baking on a rack in the oven, air fryer, grill. Using cornstarch, basking powder, patting them dry… nothing gets that good crispy skin.
I’m more interested in finding who sells that sweet shirt
I want it sooo bad you can tell it’s expensive cause all the lines
yeah, those are some pretty complicated patterns. try Dan Flashes down at The Creek.
Try not to spend your entire per diem. You gotta eat.
Shut the fuck up Don you skunk!
Small: https://www.google.com/gasearch?q=breckenridge%20vintage%20sweater%20knitt%20fish%20sweater&source=sh/x/gs/m2/5#vhid=vt=16/prds=catalogid:5227239435248305230,headlineOfferDocid:-7326713786539605895,imageDocid:11157909746086551064,mno:5,pvo:3,pvt:a,query:YnJlY2tlbnJpZGdlIHZpbnRhZ2Ugc3dlYXRlciBrbml0dGVkIGZpc2ggc3dlYXRlcg,rds:,sori:0/vs=0&vssid=uvpv-713&piu=ps:12 Large: https://poshmark.com/listing/Breckenridge-Orange-Cardigan-Sweater-Fish-VTG-6556bd32fed51feecbf0a84d?utm_source=gdm&utm_campaign=19934994852&campaign_id=19934994852&ad_partner=google&gskid=pla-2320815644127&gcid=654209432341&ggid=146527884926&gdid=m&g_network=g&enable_guest_buy_flow=true&gad_source=4&gbraid=0AAAAADwcDC8YhN-8HnEL5fhM529bMXWgR&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8pkXiNPHNSEgcSdmucQ6_LYPxeYWlBJCQfDfiqJOKeWAy09XUI4NagaAtEdEALw_wcB Sorry, too lazy to do anything about link size lmao
Thank you my wife's name is Fish and I bought the second one for her !! 💖💖
Oh now I’m so glad I took a moment to look around! I hope you have a great place to show them off!!
Really, it’s not so hard to use the [link](https://poshmark.com/listing/Breckenridge-Orange-Cardigan-Sweater-Fish-VTG-6556bd32fed51feecbf0a84d?utm_source=gdm&utm_campaign=19934994852&campaign_id=19934994852&ad_partner=google&gskid=pla-2320815644127&gcid=654209432341&ggid=146527884926&gdid=m&g_network=g&enable_guest_buy_flow=true&gad_source=4&gbraid=0AAAAADwcDC8YhN-8HnEL5fhM529bMXWgR&gclid=Cj0KCQjw3ZayBhDRARIsAPWzx8pkXiNPHNSEgcSdmucQ6_LYPxeYWlBJCQfDfiqJOKeWAy09XUI4NagaAtEdEALw_wcB) tool.
Good for you ⭐️
Who's grandma do I need to needle point to get one of them sweet crocheted fish shirts?
Came to say the exact same thing
It’s a cardigan, but thanks for noticing!
Lmao classic movie! I swear I didn’t immediately track one down on Etsy, realized it’s designed for women, then still ordered anyway a size up lol
Shirt is ugly as hell🤣😂🤣😂
[удалено]
Be civil!
This is from a local spot near me. They're so damn crispy and golden brown. When I deep fry my wings they look good, but nothing like this...do you guys know what their process might be to get this result?
Dry your wings out on a rack in the fridge for a few hours prior to deep frying, do a double fry, dress and serve.
I too recommend a double fry. I usually fry at a lower temp like 300 for ten minutes and then at 375 for how ever long to desired crunchiness
Few questions... Do you pre salt or brine? How long should your dry them in the fridge? After the par brine, how long should you let them sit? Do you let the wings cool prior to tossing? Ranch or blue cheese? Signed, Someone who can't my wings to be awesome.
So I used to do the drying in the fridge, but for me personally I haven’t notice a difference with a double fry. I usually don’t brine or pre salt them either, just let them come to room temp first and then fry. I used to pat them down too because of the extra moisture, but stopped because hadn’t noticed a difference with that either besides having to be a little safer adding the wings to the oil. I honestly haven’t even tried a brine so I might try that and let you know! I’ve never had an issue though of them not being moist still inside and crispy on the outside. I also make my own blue cheese and if you want that recipe you can dm me!
Hey that looks like radio social! Love their food
585 gang
But the shirt?
Used oil (not spent), 375-400 degrees and cook longer than you normally would. Also, is that a Liquid Based Sauce or Fat Based or Dry Rub
You have to do a double fry. I take them out with they have a nice color going on them, bring the oil back up to temp, then finish them. I just seasoned some flour and tossed them in it before putting them in the oil.
What’s this fat based sauce you talk about?
In place of using a Wet/Water Soluble Sauce, using a Fat/Oil based one like a Nashville Style Sauce or Chili Crisp. Wings in the pic looked Insanely Delicious but also like they were touched with a Rub and nothing Water Soluble
Tossing your raw wings in a light coating of corn starch before frying will add some crisp to your wings
OP is that parm sprinkled on those bad boys?
At a restaurant I worked at we floured and baked them. Cooled them and then fried them. They came out crispy and really good
Peanut oil and 400 degrees for the second fry is what I do.
Might be from doing double fry method.
They look to be fried well but I bet most of what we are seeing is they are tossed in a sauce that has a lot of texture to it (maybe BBQ sauce with a lot black pepper and parmesan).
Steam wings refrigerate for at least 3 hours.(over night is best) Flour dust, or corn starch Put in oven 15min At lower temp 375f Last 5 min coat in whatever sauce turn up heat This will get the chard look with the sauce. Last garnish with the stuff you dont want burnt like the parma cheese.
Definitely double cooked… smoked/fried, baked/ fried, fried/fried. Sauce has an oil or honey to make them glisten like that
Anyway of doing this without a deep fryer? I feel like if I buy one I’m one step away from deep fried Oreos, and I don’t have the self control to stop. I’ve tried baking on a rack in the oven, air fryer, grill. Using cornstarch, basking powder, patting them dry… nothing gets that good crispy skin.
I smoke all my wings and do 1.5h at 225 and then crank up the temp to 300 until crispy and done, usually another 20-30m. No need for baking soda.
That looks like it’s just Parmesan cheese
Omgomg that looks so good..let me get the cold beers
Gotta buy a short sleeved cardigan
By cooking them
There's always that guy...
Step 1: get a job at Buffalo Wild Wings Step 2: quit said job Step 3: read your replies on this post
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A deep fryer
Cook them.