How to Deep Fry chicken wings?

[ARCHIVED THREAD] - How to Deep Fry chicken wings? (Page 1 of 2)

Posted: 1/20/2013 2:24:14 PM EDT

I've always cooked them on the grill and honestly don't know squat about deep-frying these.

What recipe has worked best for you?

Thanks in advance, as I know GD will come through. (Again).

Intelguy01 and hungry family.

ETA: It's over...

Thanks for the suggestions on the recipes. I chose one listed and the whole family was VERY pleased!

drachek1: Let me know what you want from the Arfcom store. I'll cover a $20 bill towards what you want.

(Seriously, I would have spent waaaaay more than that getting wings of that quality in a restaurant).

To all of those that were involved in the butthurt over this thread: I really didn't mean for any drama, but since I signed "Intelguy01 and hungry family" .....any malicious attack/joke crossed the line. (My opinion). It's my issue....let it go.

But try the wing recipe.

Damn!

Posted: 1/20/2013 2:26:40 PM EDT

[#1]

Make sure you fully thaw them and get all the water out, then deep fry them until golden at the highest temp you can.

The key to good deep fried wings is getting the water from being frozen out of them.

Posted: 1/20/2013 2:27:34 PM EDT

[#2]

Edited...VA-gunnut

Posted: 1/20/2013 2:30:29 PM EDT

[#3]

Quoted:

Edited...VA-gunnut

Wife says, "There's always got to be one dumb-ass in the crowd".

Posted: 1/20/2013 2:32:13 PM EDT

[#4]

Quoted:

Quoted:

Edited...VA-gunnut

Wife says, "There's always got to be one dumb-ass in the crowd".

Pics aren't loading and why the hell isn't she cooking these?

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Posted: 1/20/2013 2:32:21 PM EDT

[#5]

Quoted:

Edited...VA-gunnut

Otherwise known as the Darwin recipe

Posted: 1/20/2013 2:33:04 PM EDT

[#6]

Quoted:

Edited...VA-gunnut

LEST ANYONE NOT REALIZE THIS IS A JOKE, ICE IN DEEP FAT FRYERS = EXPLOSION.

DO NOT TRY THIS WITH YOUR CAR.

Posted: 1/20/2013 2:33:31 PM EDT

[#7]

Coat wings in flour/spices, shake off extra flour, fry, toss in sauce of choice, eat.

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Posted: 1/20/2013 2:34:24 PM EDT

[#8]

Wow....my first click of the "Ignore" button since 2005.

Posted: 1/20/2013 2:35:56 PM EDT

[#9]

Quoted:

Edited...VA-gunnut

Nice way to get someone hurt

Posted: 1/20/2013 2:37:36 PM EDT

[#10]

I batter more mine up in a mix of milk and seasoning.

Then flour the. And toss them into one of those table top fryers.

10 minutes or so and they come out perfect.

Posted: 1/20/2013 2:38:37 PM EDT

[#11]

Lightly season and fry in deep fryer until golden brown. Take wings out and coat them with your choice of Buffalo sauce and then bake them 10 to 15 minutes.

Experiment to find what you like best. Simple coating is Durkees and butter, there are much better though.

Posted: 1/20/2013 2:38:49 PM EDT

[#12]

Quoted:

Quoted:

Edited...VA-gunnut

Nice way to get someone hurt

For real.

A non-cook might actually think you were serious.

Grease burns are bad.

Posted: 1/20/2013 2:39:12 PM EDT

[#13]

Quoted:

Quoted:

Edited...VA-gunnut

Nice way to get someone hurt

Anyone stupid enough to try that deserves to be removed from the gene pool.

Posted: 1/20/2013 2:39:14 PM EDT

[#14]

Quoted:
I batter more mine up in a mix of milk and seasoning.

Then flour the. And toss them into one of those table top fryers.

10 minutes or so and they come out perfect.

What temp to you set your oil at? I'm using a Presto double-basket fryer for these.

Posted: 1/20/2013 2:40:26 PM EDT

[#15]

Edited...VA-gunnut

Posted: 1/20/2013 2:41:40 PM EDT

[#16]

Quoted:

Quoted:

Edited...VA-gunnut

Nice way to get someone hurt

Anyone stupid enough to try that deserves to be removed from the gene pool.

Hence the Darwin recipe

Posted: 1/20/2013 2:42:14 PM EDT

[#17]

Quoted:

Quoted:

Edited...VA-gunnut

Nice way to get someone hurt

Anyone stupid enough to try that deserves to be removed from the gene pool.

No shit. Wtf happened to the sense of humor around here, Jesus. Lighten up, you collective frances'

Posted Via AR15.Com Mobile

Ya

Posted: 1/20/2013 2:42:46 PM EDT

[#18]

GD: Serious business

Posted: 1/20/2013 2:44:48 PM EDT

[#19]

-Heat oil to 350

-Place plain wings in heated oil

-Cook for 15 minutes

Meanwhile...

-Melt 3/4 stick of butter

-Mix the melted butter with a cup or two of Franks RedHot original pepper sauce

When the 15 minutes are up...

-Remove chicken with from oil

-Toss wings and sauce in a bowl

ENJOY!

Posted: 1/20/2013 2:45:40 PM EDT

[#20]

Really good wings should be brined first. You can buy 'party wings' at most grocers that are 'enhanced' with a salt solution, but brining them yourself is easy. A gallon of water with a half cup of salt and half cup of sugar, chill with ice and brine wings for four hours in the fridge

Dry them thoroughly on paper towels. Get a gallon of oil up to 325 (375 for frozen) and throw in up to two pounds of wings in, try to maintain at 325 during frying. Fry until the meat starts to pull away from the ends of the bone on the drumstick sections and they turn golden brown and delicious.

Toss in sauce. Sauce is half stick butter and half cup Franks Red hot. Add heat with tobasco if more heat desired. Serve with BLUE cheese dressing. No ranch, ever.

Serve. Yum.

Posted: 1/20/2013 2:45:58 PM EDT

[#21]

We actually smoke them for 20-30 mins before frying them. Drop them into the fryer....no breading.
Toss in your favorite wing sauce, and enjoy!

Posted: 1/20/2013 2:47:44 PM EDT

[#22]

The method described by South is not to be trusted! I am having the ER nurse post this for me to warn others!

Posted via mobile in the Emergency Room

Posted: 1/20/2013 2:48:17 PM EDT

[#23]

Quoted:
The method described by South is not to be trusted! I am having the ER nurse post this for me to warn others!

Posted via mobile in the Emergency Room

Is she hot?

Posted: 1/20/2013 2:49:48 PM EDT

[#24]

Quoted:

Edited...VA-gunnut

LOL reminds me of 4chans fire cookie recipe.

Slam dunk part had me rollin!

Posted: 1/20/2013 2:52:07 PM EDT

[#25]

Fury had a good thread on this. I've tried it and it rocks

Linky

Posted: 1/20/2013 2:56:53 PM EDT

[#26]

pat defrosted chicken wings dry and dredge in corn starch. Fry at 350 for about 9 minutes. Add Frank's red hot and enjoyyyy!

Posted: 1/20/2013 2:57:14 PM EDT

[#27]

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

I fucking guarantee a house was burned down.

Did he also say "slam dunk"?

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Posted: 1/20/2013 2:59:36 PM EDT

[#28]

Quoted:

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

I fucking guarantee a house was burned down.

Did he also say "slam dunk"?

Posted Via AR15.Com Mobile

Oh snap

Posted: 1/20/2013 3:01:51 PM EDT

[#29]

Thaw wings.
Batter them with flour, salt, and pepper
Toss in fryer at 350 degrees.
Cook until done. They're usually done when they are all floating. I always take the biggest drum out and cut it open to make sure they're done.
Put in container with sauce (and butter if you want mild) and shake them up.

This is how we did it at a restaurant that won "best wings" award multiple times.

Posted: 1/20/2013 3:04:00 PM EDT

[#30]

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

Pretty much this.

Posted: 1/20/2013 3:04:35 PM EDT

[#31]

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

Damn! That looks good!

ETA: Thanks! I'm heating up the oil, now!

Posted: 1/20/2013 3:06:26 PM EDT

[#32]

Don't do too many wings at once in a smaller fryer less you plunge the oil temperature down too much.

Posted: 1/20/2013 3:06:52 PM EDT

[#33]

Quoted:

I've always cooked them on the grill and honestly don't know squat about deep-frying these.

What recipe has worked best for you?

Thanks in advance, as I know GD will come through. (Again).

Intelguy01 and hungry family.

Youtube the Alton Brown wing episode.

He suggests steaming the wings, it works good. Reduces the fat by a shitload.

You end up with nice crisp wangs that way.

Posted: 1/20/2013 3:07:04 PM EDT

[#34]

I use the frozen ice glazed ones and put them in my presto fryer at 375.

Take em out when done and toss them in a mixture of Franks, butter, and Tabasco.

ETA: As mentioned above by Paul, you have to cook them in small batches to keep the temperature constant.

Posted: 1/20/2013 3:09:07 PM EDT

[#35]

I make batches of 20 wings and use an electric turkey fryer. As everyone mentioned make sure the wings are thawed and dry. I put some flour, cayenne pepper, ground black pepper in a ziplock freezer bag, just enough for a light coating. Dump all of the wings into the bag and shake it around. Dump wings in fry basket over the sink and shake off excess flour. Heat the oil to 400 or as close to that as you can. Cook the wings for 12 minutes.

For the sauce, I use a saucepan and 1/2 stick butter and Franks Redhot and add in the Vietnamese chili sauce and habanero sauce or something spicier. Just heat it up on low. When the wings are done place them in the saucepan, cover and shake. It's pretty easy.

Posted: 1/20/2013 3:12:41 PM EDT

[#36]

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

breaded wings

Posted: 1/20/2013 3:16:49 PM EDT

[#37]

Quoted:

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

Damn! That looks good!

ETA: Thanks! I'm heating up the oil, now!

Posted: 1/20/2013 3:23:00 PM EDT

[#38]

Quoted:

Quoted:
Fury had a good thread on this. I've tried it and it rocks

Linky

breaded wings

Ya! Breaded buffalo wings are totally sacreligious

Posted: 1/20/2013 3:27:02 PM EDT

[#39]

Simple is better. I've always deep-fried without any seasoning then a dunk in Red Rooster. DeeeLish....

Posted: 1/20/2013 3:28:56 PM EDT

[#40]

Quoted:

Quoted:
I batter more mine up in a mix of milk and seasoning.

Then flour the. And toss them into one of those table top fryers.

10 minutes or so and they come out perfect.

What temp to you set your oil at? I'm using a Presto double-basket fryer for these.

I set it for 350. Wait for the green light. Then toss em in.

I can only do 6 or so at a time. I found that it piled them up they didn't cook as even and they stuck together. When they were dark take em out.

I have some pics on my other phone of the process.

Walmart has a four pound bag of wings. They were cheap as hell and came out damn good.

Posted: 1/20/2013 3:30:30 PM EDT

[#41]

Quoted:

Quoted:
I've always cooked them on the grill and honestly don't know squat about deep-frying these.

What recipe has worked best for you?

Thanks in advance, as I know GD will come through. (Again).

Intelguy01 and hungry family.

Youtube the Alton Brown wing episode.

He suggests steaming the wings, it works good. Reduces the fat by a shitload.
You end up with nice crisp wangs that way.

Posted: 1/20/2013 3:30:52 PM EDT

[#42]

Not one mention in Fury's walk through of using one's fingers as wings

Posted: 1/20/2013 3:36:46 PM EDT

[#43]

Authentic buffalo wings --

To make the sauce -- melt a stick of butter in a sauce pan and add hot sauce.

Fry thawed wings until golden brown and floating (I prefer using peanut oil)
Remove from oil and drain, let cool a minute or two

Put sauce in a covered tupperware bowl with the fried wings and shake until wings are coated.

You can use bbq sauce or any sauce in place of the buffalo sauce too.

Posted: 1/20/2013 3:40:00 PM EDT

[#44]

what in the fuck are these suggestions of "coat in flour" and such??

fuck

Posted: 1/20/2013 3:42:16 PM EDT

[#45]

Quoted:

Edited...VA-gunnut

Stupid

Posted: 1/20/2013 3:48:20 PM EDT

[#46]

Quoted:

what in the fuck are these suggestions of "coat in flour" and such??

fuck

They're delicious

Posted: 1/20/2013 3:51:27 PM EDT

[#47]

Quoted:

Edited...VA-gunnut

I'm just finishing REbuilding a house that was burned down in a very similar fashion (it was a frozen turkey) . He was cooking it in his garage.

Posted: 1/20/2013 3:52:51 PM EDT

[#48]

The best wings I've made before my fryer broke

we're to use the big bags of Walmart fresh not frozen wings. Cut into sections, discarding the wing tips. Coat with Hooters wing breaking mix (found in baking aisle, it's AMAZING). Fry at about 375* for ten minutes per batch, or until golden brown. Don't crowd the fryer. I only ever put one layer in that covers the bottom of the basket, 4-6 wings. If doing a large batch, have oven preheated to 225*, and put finished wings on baking sheet in oven to keep hot. When finished, toss wings in 1:1 butter:franks red hot mixture.

Posted: 1/20/2013 4:19:12 PM EDT

[#49]

First off, what kind of fryer are you using OP ?

I'm deep frying wings with a 3 litre indoor fryer tonight, usually make them once a week.
I have a few recipes, just let me know what kind of flavour you are looking for and I'll send or post a simple recipe.

Cheers !

Posted: 1/20/2013 4:25:58 PM EDT

[#50]

Quoted:
The best wings I've made before my fryer broke

we're to use the big bags of Walmart fresh not frozen wings. Cut into sections, discarding the wing tips. Coat with Hooters wing breaking mix (found in baking aisle, it's AMAZING). Fry at about 375* for ten minutes per batch, or until golden brown. Don't crowd the fryer. I only ever put one layer in that covers the bottom of the basket, 4-6 wings. If doing a large batch, have oven preheated to 225*, and put finished wings on baking sheet in oven to keep hot. When finished, toss wings in 1:1 butter:franks red hot mixture.

Discard the tips??? Damn when they're fried up crispy I eat em. Yeah it's wierd but they is goooood.

Try these sometime. The recipe is good but the restraunt they come from makes em fantastic!

http://www.foodandwine.com/recipes/ikes-vietnamese-fish-sauce-wings-cocktails-2008

[ARCHIVED THREAD] - How to Deep Fry chicken wings? (Page 1 of 2)

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