tdcwillies wrote:With Buffalo wings, I prefer the heat from a loooong dry rub before a deep fry, as opposed to the vinegar sauce as a condiment.
I tried a cajun rub detailed in the Joy Of Cooking, but it seemed to just add saltiness.
How long do you let the rub stay on?
Salt is the bane of my existence, because it calls to me constantly, good sir. I try to flush out the salt from my body with visits from dear Aunt Ethyl.
However, this discussion has taken a salty note, and thank you for that.
It is wise and proper for a Drunkard cook to rub the meat deeply with spice and zest.
The best thing is to let the meat rest long. Your tender chicken will appreciate it, before the flame is finally ignited.
The next day, hot oil is the best thing to begin your adventure, of course.
Hell, you could even put an old bird that is spicy but vinegary into hot oil, and it will come out delicious.
Now, get your meat wet. Toss a little oil on it after, and rub.
Equal amounts of garlic powder and onion powder. Half as much fresh ground pepper or what have you. Cayenne pepper is the heat, and so should be four times as much as all. Dark brown sugar: just a small visit from the lady you know down the street. Mix it up with a loving spoon.
Don't forget to wear protection for the next part.
Rub Rub Rub your meat.
24 hours later, cook it up, three pieces at a time, to keep the temp up.
God Help You.