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Bermuda



1 bucket of chicken wings that have been sitting in the sun for 3–5 business days
Instructions:
1. Sniff Test (Mandatory, I mean Optional! Absolutely optional):
Take a deep inhale of that signature sour-gym-sock-meets-ammonia aroma. If you don’t pass out, congratulations,you’re ready to continue.
2. Tenderizing the Meat:
Real chefs use mallets. You? Just poke it with a stick found in your garden and watch it jiggle unnaturally.
3. Seasoning:
Forget salt and pepper. Nature already seasoned these wings with botulism and a thick tasty layer of shining mold. A true delicacy.
4. Cooking:
Toss them into a pan on high heat and cook 10 seconds.
5. Serving Suggestion:
Plate your wings on fine china porcelain.
Garnish with parsley to trick your friends into thinking it’s fancy.
6. Tasting Notes:
Pairs well with… a trip to the to shipping in some sinks