Tips for frying chicken wings: use fresh oil, organize ingredients, fry in small batches, and drain excess oil with paper towels. Reusing oil can affect flavor and color, while too many wings in the fryer can cause splattering and burns.
Deep fried chicken wings can be messy, but they get easier by following a few simple tips. Fresh, clean oil is recommended for best results, as reusing oil can add unwanted flavors and colors to foods. Organization and preparation, like setting up an assembly line for wing cladding, can keep clutter in check. Placing too many wings in the fryer at once will cause the oil to bubble and splatter, making painful burns more likely.
After cooking foods in a deep fryer, the oil is likely to darken and take on some of the flavors of those foods. This change in color and taste will carry over to anything else cooked in oil. Using clean oil to fry chicken wings ensures that the only flavors come from the chicken and its seasonings.
If the oil is too cold, the food not only takes longer to cook through, but it tastes more greasy. To fry chicken wings, most recipes recommend temperatures between 350° – 375° Fahrenheit (175° – 190° Celsius). Hotter oil produces a lighter, less greasy taste, but if the temperature gets too high, the oil will burn and darken, giving the food a burnt taste.
Many wing recipes call for seasoning and coating the chicken before frying, often with many steps involving wet and dry ingredients. Without preparation and organization, confusion can ensue. An assembly line approach is the best way to keep the process under control and avoid disasters. Line up the ingredients and coatings in the order they are used. When using dry and wet ingredients, the cook should handle the chicken soaked in dry ingredients with one hand and wet it with the other.
The coatings may not adhere properly to the chicken wings if dropped into the oil immediately. Coated wings should be allowed to rest, giving the coating a chance to adhere to the skin. When the preparation of the wings is done at least half an hour in advance, the rest should take place in the refrigerator.
When chicken wings are placed in the fryer, they cause oil bubbles to form. If you fry chicken wings in large quantities, this bubbling can cause significant splatter. Spilled hot oil not only poses a burn risk to the cook, but spreads a thin film of oil onto nearby surfaces. Floors in particular can become slippery near overloaded fryers. Cooking a few wings at a time takes longer, but reduces the risk of burns and slips.
After frying the chicken wings, paper towels can be used to remove excess oil. By placing the wings on a few layers of tissue paper, you can drain the oil for a lighter taste. Once the oil is drained, any sauces or dry seasonings can be added and the chicken wings can be served.
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