Cheesy Poof WingsOctober 30, 2014
Yeah, I Like Cheesy Poofs, and one day I started thinking about that wonderful, tasty, orange powder stuff that sticks to your fingers and auto-magically flocks itself to anything clean. Mmmm… finger licking good.
Hey, you know what else is finger licking good? That’s right, WINGS!
How cool would it be if somebody combined those two finger licking things together? Well think about it no longer… it is reality… let me show you how it’s done.
You will need:
3 Pounds of Frier Wings (fresh from the butcher is best, but even frozen drummies will work… if you thaw them first)
1 Large Bag of Cheesy Poofs or Cheesy Puffs (or 1/2 dozen single serve bags)
1/4 Cup Extra Virgin Olive Oil (EVOO)
1 Gallon Freezer Bag
1) 1st cut frier wings into thirds and discard the tip (that third doesn’t even have enough meat on it to feed a hamster – do hamsters even eat meat? never-mind. That’s not important right now.) Just cut like in the photo.
2) Wash your hands – You Guys Seriously – You don’t wanna catch bird flu*… Do you?
3) Put Cheesy Poofs in freezer bag and crush them. Crush them like your fantasy football team should have crushed those guys from last week.
4) With a pair of tongs, place wings/dummies into bag, seal & shake until wings are completely covered.
5) Cover middle of your grill with aluminum foil leaving room at the edges and pre-heat grill to medium high (indirect) heat
6) Place chicken wings on foil and grill until nice and crispy. About 15-20 minutes. Wings are done when you see them forming little bubbles underneath the skin.
7) Let wings rest for a couple minutes before serving.
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* You can’t really catch bird flu** from cutting up raw chicken… but raw chicken is bad and you could get sick if you eat it, so don’t eat it
**Unless, of course, the chicken had bird flu (which odds are really against… but seriously, just wash your hands and make sure to cook that bird to at least 165 F)