Heavily Floured, Fried Wing

Heavily Floured, Fried Wings, Picture
Just a short note about the cooking time. Frying any food can be complicated. The total cooking time has a lot of variables that must be factored in.

  1. Size of the wings (how thick are they).
  2. Have you placed so many wings into you fryer, that the temperature goes way down.
  3. The ratio of oil to wings.
  4. How fast the oil recovers temperature after you've placed the wings in it.

When frying wings in a restaurant, they're fried in a large fryer, typically holding 40 - 70 pounds of oil, are gas fired, and recover quickly. When you put 12 - 24 wings in at a time, the temperature of the oil won't drop perceptibly. It only takes about 7 minutes to cook them.

I've learned that my Propane Stove doesn't get as hot as my Portable Butane Stoves that I use for catering, So, that's what I bring out whenever I need to get a large pot of oil ready for frying. The oil heats up in less than 1/2 the time, and it's easier to keep the temperature from dropping too much when I add the wings.

I use an 8 quart pot with a clad bottom. The heavy bottom helps the pot retain heat, and the size of the pot keeps the oil from bubbling over. I use 2 quarts of oil when I fry in this pot.

If you haven't noticed yet, it can be confusing, but don't be put off. Fry your wings in the same pan, with the same amount of oil each time, and you'll figure out what works best for you.

1. If you've purchased whole chicken wings, as I did, you'll have to cut them into Drumettes, Flappers, and Tips. You won't be using the tips,for this recipe, but save them in your freezer for the next time you're making chicken soup, or stock. They'll add a lot more flavor.

2. Place the cut up wings into a large bowl.

Mix the Flour, Blacken, and Salt in another large bowl.

Then mix up the egg wash by first whisking the eggs, then adding the milk and Tabasco Sauce.

3. I used a large, 8 quart, pot with a clad bottom for this recipe, and used 2 quarts of vegetable oil for the frying.

Heat the oil to 350 - 360 degrees.

4. While the oil is heating, dredge the wings in the flour mixture, shake off any excess, Then place it into the Egg Wash, and back into the flour mixture. Set the finished Chicken Wings on a platter until the oil heats up.

5. Carefully place the wings in the hot oil making sure that you don't overload the pot. If the wings are too close together they won't fry evenly. I cooked 12 at a time.

6. Cook about 10 minutes. You'll have to stir them up once in a while during cooking, and probably adjust the heat to try to maintain the oil temperature at 320 - 350 degrees.

Ron's Note:
I like using a "spider" to take cooked food out of a fryer. The large mesh permits any oil to drain pretty quickly. If you don't have a spider, you could use a slotted spoon, but you won't be able to take out as many as a time, and you'll have to hold them over the oil a little longer to insure that they've drained well before you put them in a bowl.

7. Place the cooked wings in a large bowl, add your favorite wing sauce, coat the wings well, and serve immediately.

8. I served these with a Jalapeno / Cheddar Wing Sauce, and my Home Made Ranch Dressing. Enjoy!



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