bull, roll em in egg,flour and crushed saltines.

I've never been brave enough. I've eaten turkey nuts, but they're mostly breading/spices and pretty tasty.

started eatin em when i was young so there wasnt any fear to get over. you eat some strange shit down on the farm.

go to your butcher get you a cow tongue. Make a crockpot stew and instead of beef roast, stick that tongue in there.
Itll blow you mind how tender and good it is.


Boil it first and pull the membrane off. Heart is fantastic like this also. or you can smoke the heart & tongue.
soooo good.

All the "other" stuff in a chicken is why God created:

http://img109.imageshack.us/img109/2056/gcg.jpg

What's up with the butter? Is this common for wings? I never knew butter was involved. I guess everything is better with butter........... and bacon. Maybe I'll wrap the wings in bacon and baste them in butter!

liver,gizzard and hearts by the bucket.

How bout sweet breads, now theres some gooood eatin. Id kill a man for touchin my sweet breads.

You never quit saying stupid shit do you?

I buy Gator Sauce by the gallon. Have one on order right now. The Bomb

i sometimes just put the hotsauce on without butter, the butter makes it thick. If you just have hot sauce without butter it has the texture of the hot sauce taco bell gives you real watery, but the butter makes it texture and consistancy of ketchup or something thick

Another trick I picked up for baking.

If you're going to bake them, bake them HOT. But if you have a steamer handy, steam them for about 8 minutes before baking.

The steamer breaks up the connective tissue and some of the fat soluable crap that makes them a little gummy in the oven.

So if you steam them first, then bake them under very high heat, they end up much more crispy than if you just bake them.

And for the love of all things sacred, never EVER put sauce on them while cooking them.

OK. Let's get down to brass tacks here.

1. Fried in oil, baked in the oven or grilled? Which?
2. Baste in butter? Really? Before or after they are cooked?
3. What's up with Franks? You all keep saying FRANKS. I've never heard of it.

Here's the recipe I use on gameday.

3lbs (20 wings)
3/4 cup Franks Hot Sauce
2/3 cup soya sauce
1 tbsp garlic salt
2 tbsp chili powder
1/4 cup vinegar
1 cup bbq sauce (I use Bullseye regular)

I usually combine all the ingredients and the wings in a plastic zip lock bag and marinate overnight in the fridge. The next day I bake them at 350 degrees for about 50 minutes, turning them over after about 25 minutes.

If you like more bite then just add another tbsp of chili powder.

1. All good but in my opinion the grilled has the best flavor, the fried has the best texture and baking is only a last gasp that will do in a pinch (use the steamer method if possible).

2. I'm of no use to you here, but I expect you put the butter in the sauce and toss them together. I'll have to try it.

3. Franks is pretty much the perfect multi-purpose sauce. You'll hear it referred to as Red Hot and/or Durkee sauce as well (as it was originally sold as Durkee's Red Hot).

That's why you coat with butter first. No texture change.