Injustice Confronted! - Learning To Cook Blog at Allrecipes.com - 293752

Learning To Cook

Injustice Confronted! 
 
Jan. 5, 2013 10:00 am 
Updated: Jan. 12, 2013 5:24 pm
I was just going over some recipes from other people here on AR and noticed a trend of sad neglect. It is a neglect that cannot go unaddressed. It cannot be left in the dark. I have a voice, and I have the light of food righteousness. No longer can I sit back and allow the chicken wing tip waste away in the neglect of broth. No! The tip of the chicken wing is delicious and unctuous!

Good people of AR, I beseech you to not let this travesty continue. Yes, the wing tip is not a fat free nugget o' protein, but it is good. No! It is gooooooood, oh so good! Just like the tail of the blessed bird, the flavor and mouth feel rises above the mundane bits of the rest of the felicitous fowl.

As you make your wings in the future, do not cut away the tip of the wing and relegate it to the bin or pot! Rather, leave it affixed to the flat of the wing. Yes, it will take up more space on the baking sheet, but you will be rewarded beyond measure!

Donations for PENWiT (People for the Ethical Noshing of Wing Tips), large and obscenely large, can be sent to my Swiss bank account, which I will post in the near future.

I'm a PENWiT, are you?
 
Comments
Jan. 5, 2013 11:47 am
OK Doc - - you and Doug are determined to expand my vocabulary boundaries - - Doug had me looking up "unctuous" - - which I noticed you have also used.... so I got by that one - - but then I got to "felicitous" - and although I had a ghost of a recollection - - I still went to my on-line dict. to make sure. Ok - I'm now literate on that one...... but I'm sure glad you told me what "penwit" is ....I'd have never guessed that one - - - you're too funny Doc!
 
Jan. 5, 2013 3:29 pm
Very interesting Doc,good thing i have a dictionary handy.I'm with luv2cook on the would have never figured out "penwit".
 
Jan. 5, 2013 3:59 pm
What?!?!? No promises of obscenely large donations to my Swiss bank account? :)
 
Jan. 5, 2013 4:34 pm
I'd love to make a contribution but have you seen the price of wings lately?
 
Jan. 5, 2013 4:40 pm
No kidding BigShotsMom! I used to be a butcher in a small grocery in Golden Valley Minnesota. Flank Steak was about $1.59 a pound. Wings were about $0.99 a pound, or maybe less. I can't recall, but they were cheap. Then suddenly everyone wanted to have flank steak. They were like gold! This was before cryovac packs of 60 flanks to a box. We'd only have two a week. I can afford flank steak, but I don't want to anymore.
 
Jan. 6, 2013 1:12 pm
hmmm... ok, happen to be cooking chicken wings tomorrow, will leave tips on. Yay for no cutting, hated that part anyway. ;)
 
Jan. 6, 2013 5:13 pm
You are an honorary member of PENWiT! No need to send in an obscenely donation to my Swiss bank account.
 
Jan. 7, 2013 5:33 am
I'll have wings, the WHOLE wing, on my Super Bowl Menu no matter what the cost.
 
Jan. 7, 2013 7:36 am
When you cook your wings (rather the wings from the chicken)whole, do you fold them or stretch them?
 
Jan. 8, 2013 5:45 am
Yes Doc I'm with you as I want the wing, the whole wing and nothing but the wing so help me Henny Penny :)
 
J. Dub 
Jan. 8, 2013 1:12 pm
I'm 100% not a PENWit. Love the blog though!
 
Jan. 8, 2013 3:01 pm
Can you believe it?!?!? The Swiss laughed at my request for a "special" account for PENWiT. They said something about me being a gateau aux fruits? At first I was thrown by the fruit thingy cuz I was pretty sure they were calling me too serious of a bloke to have one of those accounts. But it didn'r sound anything like homme tres cereal. People confuse fruit and cereal all the time so that was prolly it. Anyway, that's a long way of explaining why PENWiT membership is now free. I just can't figure out how to make money off of the idea... I mean collect revenues for the greater good.
 
Jan. 8, 2013 3:01 pm
J. Dub, Thanks for your kind comment. YOur tip aversion is fully forgiven. :)
 
Keep it Tasty 
Jan. 8, 2013 9:09 pm
Hey Doc, I can see that you are a truly altruistic sort of cook, now that the PENWIT membership is free. But really these tailgater types are driving up the prices of a bag of wings. Can you organize a boycott on wings or at least insinuate that the footballer's must be cheap to serve up wings.
 
Bibi 
Jan. 9, 2013 7:12 am
Clever! However, I will continue to consign my "wing tips" to the stock pot.
 
Jan. 9, 2013 12:23 pm
My tips are going to stock too. Sorry Doc, I'll just have to remain unpenwit :)
 
Jan. 9, 2013 4:21 pm
Three fer one post! I hadn't thought about all the sport-o's driving up the price of wings. I'll have to think about that. Bibi and sassyoldlady, what good do wing tips do in the stock pot? They are tiny, and you just won't get many of them when you make a big batch of wings. Isn't it more efficient to go to the butcher and ask for a mess of backs and necks? Of course it is!
 
Jan. 9, 2013 5:27 pm
You"re too funny Doc - - be afraid chickens, be very afraid...you better tuck "wing" and run!
 
Jan. 9, 2013 5:28 pm
Oh yeah - - and let me know how that swiss bank acount thing is workin out for ya - LOL!
 
Jan. 10, 2013 1:55 pm
This blog made me smile. Thanks for that. However, I won't even eat a "regular" wing, much less the tip.
 
Jan. 10, 2013 2:34 pm
PENWit had me vexed-but am now enlightened! Don't let anyone call you a "gateau aux fruits". There's a little bit of fruitcake in every one of us! (veiled Jimmy Buffett reference)
 
ginger2 
Jan. 12, 2013 4:22 pm
I like the wing tips but really like the "parson's nose", last thing over the fence. Learned these from my dad..
 
 
 
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Doc Simonson

Home Town
St. Peter, Minnesota, USA

Member Since
Jan. 2009

Cooking Level
Intermediate

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Gourmet

Hobbies
Gardening, Camping, Hunting, Reading Books

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About Me
I'm old and smelly, kinda like a really good salami with that really nice white mould all over it.
My favorite things to cook
Meat, carbs, meat, carbs, meat, carbs and did I mention meat?
My favorite family cooking traditions
Drop a plate of Pierogis and sausages in front of me and watch my eyes glaze over in pure joy.
My cooking triumphs
Schweinebraten mit Knoedel und Krautsalat. Also Edel Hirsch Gulasch was very nice. I make killer Spaetzle and Knockerl also.
My cooking tragedies
There aren't enough electrons in cyberspace! :) Actually, the tragedies usually involve well intentioned creativity out of control.
 
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