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Cooking Meat/Frying chicken wings?

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QUESTION: I have seen people on television cook chicken wings on TV without any breading or anything. They just put the chicken wings in a fryer. How can a person do this at home? I have a fryer. I assume the wings can't be frozen, but do you have a good recipe for doing this?

ANSWER: Distin:
Yes, are many recipes of fried wings.

First: of all is necessary to thaw the wings.

Second: The easiest way to marinate them is using any commercial chicken seasoning.
Or you can prepare your own: one example is here: http://www.food.com/recipe/chicken-seasoning-61421
Is important to take in account to marinate the raw wings for about 12 hours in the fridge.

Third: After marinating, you have to heat oil at 338 F, and start friying. Don´t over load the frier,How? The easiest way is not to load wings over 1/3 of the total volume of oil. ie. per eahc 1 gallon of hot oil, you can cook 2 lb of wings.

Following these instrutions the cooking time could be about 6-8 minutes, but be sure to check not only external color of wings, but also inside the  bones (if red color is present, you have to cook for more time).

Finally, after cooking, the best is to apply some bbq sauce.

I hope this information helps you,

Enrique

---------- FOLLOW-UP ----------

QUESTION: Is using wet marinade okay before frying, or should it be after frying?

ANSWER: Yes,always before.

---------- FOLLOW-UP ----------

QUESTION: So the WET Teriyaki sauce or buffalo wing sauce won't harm my deep frier?

Answer
Your deep frier wont be damaged for the wings or marinades.

The most common frying probles are oil spill, due to water cotent of the meat.

If you want to prenvent this , you can: not overload the frier,  wipe chicken before friying using a paper towel or to drain  for 1 hour before frying.  

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Enrique Torres www.juicymeatexperts.com

Expertise

More than 9 Yr. experience in R&D and business development of new ingredients and processes related to beef steaks and other meat fillets improvement for institutional and industrial customers in the following fields: Raw meat: Increasing cualinariy quality in beef staks/ fillets while: a. Reducing/eliminating ageing time in beef cuts. b. Reducing dripp loss in vaccum packed beef. c. Increasing culinary quality not only in premium, but also cheap beef cuts. d. Obtaining microbiologically safe products. Cooked meat: a. Increasing cooking yield in meat steaks/fillets from beef, chicken , pork and fish. b. Reducing / eliminates customer´s complains about hardness, lack of juiciness or size of meat steaks/fillets from beef, chicken, pork and fish. c. Reducing cooking times of meat steaks/fillets about 20%. d. Developing pre-cooking methods of meat steaks/fillets ensuring culinary quality and controling costs. e.Safe and agile new sous vide processing methods applied to meat steaks/fillets. f. Developing new meat products according to market needs and new potential businesses. Expertise in meat steaks/fillets cooking methods: a. Sauté. b. Grilling c. Friying. d. Convenction oven. e. Combined oven (Combi). f. Sous Vide Industries of expertise: a. Slaughtering hauses. b. Beef purveyors. c. Poultry purveyors. d. Catering (army, schools, hospitals) e. Restaurant chains. f. Sous Vide chicken breast processor. g. Meat Ingredients Companies. Specialties MEAT STEAKS/FILLETS PROCESSING SOUS VIDE MEAT STEAK/FILLETS PROCESSING. IMPROVED MEAT STEAKS/FILLETS MARKETING AND BUSINESS

Experience

I´been working on studies in meat fillets cooking since 2000, my expertise is based on the lastest studies in meat histology changes related to ageing, storage and cooking process and recipes. My expertise is focused on juiciness and tenderness improvement and yield increasing.

Organizations
WWW.INTOTA.COM WWW.ZINTRO.COM

Publications
In spanish: http://sigp.minagricultura.gov.co/soporte/noticias/Boletin_Barrera_Vapor.pdf Translation: Improvement of culinary quality of beef during cooking process. A ( U$150.000)investigation work. about how to cook 4 standard beef cuts, while reducing ageing time and loses, using last edible technolgy (steam barrier).

Education/Credentials
La Salle Univ. Animal Scientist 1986-1992 National University of Colombia Food and Science Technology focused on meat processing.1992-1994 Andes University (Colombia) Marketing Specialist 1997-1999 Saint Joseph's University (Philadelphia) Food Marketing 2001 Meat processors consultant since 2002.

Past/Present Clients
Grupo Carbón de Palo (Colombia) Pizza Hut (Colombia)

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