Wings!

Discussion in 'Professional Chefs' started by ldiatone, Nov 12, 2016.

  1. ldiatone

    ldiatone

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    So i am at the casino "San Manuel" here in Ca.  had some dinner at "Rock n' Brew"  the wings were great.  ?  what kind of breading would you think the chef uses?  1)  all 1st joint no 2nd.  2) sauce nice Asian.  but the breading or what ever coating was very good.  didn't taste like fried just flour, or the flour-wash-breading combo.  i thought batter w/ panko bc's?  just asking for opinions or your best coatings..

    ldiat
     
  2. someday

    someday

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    Are you sure they were breaded? Might be just coated in corn starch and fried. Breading wings is a lot of work with little purpose. If you flour/egg/crumb them then it is too much coating for the meat. If you buttermilk/season flour then you usually get the same thing. 

    I dunno. Most places I've seen do wings, if they coat them in anything, its some seasoned flour or other type of starch. 
     
  3. Guest

    Guest Guest

    asian style sauce makes me say this its likely the cornstarch method used in asian cooking which more or less is just cornstarch mixed with eggs and seasonings 

    its messy but when you get the ratio just right its really good 
     
  4. ldiatone

    ldiatone

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    sounds about right w/ the corn starch  i'll try over the next  few days or so.  those casinos can afford to have couple xtra hands on board!/img/vbsmilies/smilies/rolleyes.gif

    Thanks
     
  5. ldiatone

    ldiatone

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    thanks
     
  6. chefbruz

    chefbruz

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    In a French Vietnamese restaurant we used a batter with:

     plain flour,

    potato starch,

     white pepper,

    galangal powder,

     garlic powder

    and baking powder,

     mixed with water to a batter consistency.

    Fried then flashed in the oven (so the flesh wasn't red on the bone) and then another flash in the fryer....

    Served with a birdseye chilli dressing. (spicy!)