Trashed chicken wings, originating from St. Louis in the 1980s, revolutionize the way chicken wings are prepared by introducing a double-fry method that includes saucing in between. Bill Gianino from Frankie G's Grill and Bar created this dish to achieve a crunchier wing, and it has since gained popularity beyond its city of origin. The method not only transforms the wing's texture but also enhances the flavor through caramelization during the second frying. These wings can be replicated using less oil in an air fryer or oven for a healthier alternative.
Using "trash" in reference to food usually indicates something that should stay far away from one's plate. However, trashed chicken wings are a dish with plenty of fans.
The ultra-crispy appetizer is anything but garbage, and they're easy to create at home. Trashed chicken wings originated in the 1980s as a St. Louis creation.
To trash up your homemade wings, fry them at 375 degrees Fahrenheit for under a minute, then toss with sauce, and fry again.
If you want to use less oil, but still get super crispy chicken, trashed wings can be made in either an oven or an air fryer.
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