When you buy wings for these recipes, if they come from Perdue, the odds are that they won’t have any tiny hairs on them. That’s actually a considerable engineering feat. In theory the singeing machines at the processing plants should burn the little hairs off, but in practice, the birds are wet by the time they get to the singeing machines and the hairs can be stuck down so the flame doesn’t reach them. Seeing this, Frank told the engineers at the processing plant, “You know when you wash your hands in the men’s room and they have those hot air driers? Design one that’s got an engine like a 747 and we’ll hit the wing with that and dry the hairs so they’ll stand up.” The idea worked, but not completely. After the initial effort, the machines still missed one or two hairs. For research into the solution to this minor detail, the company has spent more than $100,000 over the years.
24 chicken wings
3 tablespoons soy sauce
3 tablespoons chili sauce
3 tablespoons white vinegar
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon sugar
1 tablespoon crushed red pepper (less if you don’t like it hot)
salt to taste
Fold wing tips behind tip of large joints to form triangles. In large bowl, combine soy sauce and remaining ingredients. Place wings in marinade; cover and refrigerate 1 hour or longer.
Grill wingettes, 5 to 6-inches above medium-hot coals 15 to 20 minutes or until cooked through. Turn and baste frequently with marinade.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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