Wingstop is in the news today for beating earnings estimates. The key point here was same store sales increases. Am I the only one who sees KETO written all over this?
Business is booming at Wingstop
jgilberAZ
(Jeff Gilbertson)
#2
I love wingstop wings. Best ever.
Bummed me out, though, when they discontinued these:
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#3
I am such a loyal Wingstop customer that they know me by name, ask how I’m doing, ask if I skip a week or change my order.
What do they fry in? That’s been tapering my use (also, saving a ton of my bringing food to work from home). Found it. Veg oil with some soy. Gonna be tapering that off. Not good for the 3:6 ratio. And soy.
Original hot and occasionally garlic parm.
Hiker
(Scott )
#4
Yeah, when we were in Portland they specifically advertised that they use trans fat free oil. This was a special selling point, since most stores do not use trans fat free oil.
For that reason we bought a deep fryer. I used peanut oil for frying My Wings Last week. According to Carl, omega 6 fatty acids are not really absorbed by the chicken. And to be honest, I think they might have been a little better than Wingstop.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#5
Yeah, I can’t find anything to suggest that, but I’d be thrilled if @Carl might SMTS on that.
Rajseth
(Raj Seth)
#6
I used to eat out for wings. Now I make em at home in lard. Double fry. They are sooooo good i don’t go out for wings anymore
Hiker
(Scott )
#7
Where do you buy non hydrogenated lard? I wasn’t able to find any for less than $20 a pound.
PaulL
(You've tried everything else; why not try bacon?)
#8
You can make your own lard from pork fat. You can also render beef suet (fat trimmings) for tallow. Dead cheap and for sure not hydrogenated.
SondraRose
(Sondra Rose)
#9
Buffalo Wild Wings uses beef tallow, which tastes much better and is better for you than the crap soybean/vegetable oil mix that Wingstop uses.
Hiker
(Scott )
#10
@PaulL, that is true. At one time I had a connection to get grass fed kidney fat. I think it’s time to contact the rancher and render some tallow. One question. Do you use a fryer with an exposed element?
Hiker
(Scott )
#11
@SondraRose, that is amazing. I had no idea, but I just verified that they do indeed use beef tallow! Thank you!
matt
(matt )
#13
This is the lard we use.
http://www.leidys.com/leidy-s-specialty-items/specialty-items/leidy-s-pure-lard
daddyoh
(Eric - The patient needs to be patient!)
#15
Tuesday 1/2 price at least where I live. We do the dry rub buffalo which is very low carb. They are always crazy busy on Tuesday.
Rajseth
(Raj Seth)
#16
I fry wings at home in beef tallow that I rendered at home from beef leaf (kidney) fat.
I use a 12" candy/deep fry thermometer to monitor the temp. 350-375dF for wings. 15-20 minutes for the wings to come out super tasty and crispy…
I use a large stock pot on the stove. When finished, and cooler, I filter it through a sieve, to get any bits and pieces out. Then I clean out the stock pot, and pour the tallow back into it. Then I line the lid with plastic wrap, and close the lid tightly. Fairly air tight. Then leave the stock pot, filled with tallow, in the pantry, ready for next use.
JustPeachy
(Sophie)
#17
When I was younger, we used to strain our frying oil through a paper towel into a large metal coffee can for storing until the next use. I miss metal coffee cans! 