I could never work at Hooters. Not because of my hairy legs, or my just slightly too-small boobs, but because I couldn't bear to watch people eat all those chicken wings. It's not a problem with what they're eating, but rather how they're eating them.
Chicken wings come in
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two parts: the "drumette" and the "flat." There's only one way to eat the drumette part, and I have no issue with that, but it's watching people eat the flat part of the wing that makes me crazy.
People sort of gnaw around it, nibbling tiny pieces of meat off the two thin bones, and then trying to suck the remaining flesh from in between. It's not pretty. Not only do I find this esthetically unpleasant, but practically speaking, it's a terribly inefficient way to go.
This short video is from the end of a pastrami-rubbed chicken wings recipe I'm currently editing. I decided enough was enough, and that I needed to share my patented flat wing eating technique. This method ensures that 100% of the meat will be captured, and as you'll see, it looks really cool when you dip the perfectly boneless wings into the sauce.
Anyway, the new recipe will be up soon, and when it is I expect you to master this method no matter how many batches it takes! Enjoy.
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