/ck/ - Food & Cooking

>>5130147
I'd probably marinade them in some sauce so the flavour can penetrate into the meat rather than just coat the outside. Why are you going to bake and then fry them, why not just straight up fry?

I just toss them in some oil, and bake for about 1 hour at 400. Then toss in sauce.

>>5130232
I want to make sure they are completely done. I hate frying chicken and getting the outside perfect but it's still pink inside.
>>5130253
Last time I made home-made chicken wings, I just baked them after marinading in sauce, but I prefer fried wings to baked.

Fry twice. Once in low temp like 200 degrees f then increase the temp to 375 and fry till the skin is like crackling.

>>5130268
What does frying twice do? And do you mean fry twice instead of baking and then frying? Is that just another way to cook the inside and then get the skin nice and crunchy?

>>5130271

Fry twice in oil. Yea it's just to make it extra crunchy.

>>5130271
Yeah, frying twice basically has the same reasoning as baking, then frying, but you only need to fry and not bother turning on the oven.

>>5130276
Thanks, I may do that. Should I dip into sauce before frying or just toss after?

>>5130284

After. Putting sauce in the fryer is going to make the oil splash in your face. You don't put liquids in a deep fryer!

>>5130284
After.

>>5130306
Not to imply you're wrong, but whenever I make bag wings, I bake until almost done, then put into oil for about 30 seconds to make them crispy. They come already covered in sauce. But thanks, I will do it after

Well since the main purpose of this thread has been filled, why not post your favorite chicken recipes?

Quick question, should I dust the wings with flour before I fry them?

Piggy backing on this topic. I have wings that are frozen, can i throw them in the fryer immediately or let them defrost first.

>>5130478
I put mine in the over at 350 for 10 minutes first to defrost. Don't put them frozen in or the oil will pop like crazy

>>5130546

What did I tell you about putting water in your deep fryer!?! The ice crystals are what makes the oil pop. Same reason why you don't put marinade or sauce in the deep fryer.

Well, here's the finished product

>>5130478
Back in my frat house we used to do this all the time. Yeah, it made the oil pop. Made the area around the deep fryer a mess, after a while. We made the pledges clean it.

>>5130660
looks bretty gud. good job op. wouldeat/10

>>5130660
Sure as fuck looks like wings. Good job.

>>5130660
those look really good

>>5130697
>>5130723
>>5130736
Thanks guys, I'm really happy with how the wings themselves came out, but the sauce is a little salty. I'll try a different brand, or even make my own teriyaki sauce next time.

>>5130434
Next time try using some cornstarch or rice flour in your flour toss. I often actually just use straight cornstarch, makes shit ridiculously crispy.

If you're so inclined, look up baking powder wings as well. Sounds kooky, but baking powder helps things like chicken skin, crackling, etc crisp up better.

>>5130759
I didn't use flour or corn starch. I just dabbed them dry and fried at 250 for 20 minutes, let cool, then fry again at 400 for 2 or 3 minutes.

>>5130558
Or ice cubes

at the pub I work at we lay a few pounds out on a baking tray that's oiled up and lightly sprinkle white pepper and salt. then chuck them in an oven for 10 mins at 325. then we let them air cool for 15-20 mins and then bag them. let them sit for another 20 mins then pop them in the fridge. whenever an order comes in for wings we chuck them in the deep fryer at 375 for 5-7 mins. shake em off and toss into bowl with sauce.

>>5130794
Local pub? Or a chain?