Perfect Chicken Wings
Perfect Chicken Wings , 05-07-2008 06:04 PM


Moderator


Fitlanta Wrote:Here's a little secret I learned to making great crispy chicken wings. I'm not a great cook, but not too many ppl I know are aware of my little secret, so I think I'm on to something. I get so much from the other ppl here (esp. Linda and diamondwife), so I'd like to give something back, if that makes any sense.

Boil your wings first.

That's it.

Boil your wings at a rolling boil for 12-15 minutes, and then drain them. Pat them dry, season them with your favorite season salt, and then fry them on medium to medium-high until they are at the level of crispiness you desire. It will only take a few minutes, so watch the wings closely as they cook.

Be careful adding the wings to the grease, b/c the water from the wings will agitate the grease. I drop my wings using tongs and holding the frying pan lid over the pan to keep from getting splattered.

I get perfect, crispy wings every time with NO pesky carbs to ruin my enjoyment. I also boil large batches at a time and put the ones I don't want to eat right then in the fridge. You can fry from cold just like you can from warm.

LindaSue Wrote:It sounds worth a try to me even though I haven't gotten into the wing thing, YET. Do you deep fry them or shallow fry them, Fitlanta? I've got one of those Fry Daddy things but I hate having to figure out how to dispose of that much oil. I think I could handle pan frying in my wok.

Hmmm...I was just thinking that a little bacon grease added to the cooking oil might be tasty. What do you think?

FormerDonutJunkie Wrote:Did somebody say wings? That's what I'm talkin' about! You are speakin' my language.

Wings are my favorite part of the bird...well, most of the time. This sounds like a great way to have wings. Kind of like dry rubbed it sounds.

I love hot wings too, but these could be as hot as one would want by adding cayenne or white pepper. And the bacon grease sounds like a winner too.

There Really is Life Without Donuts!

Ron, aka The Former Donut Junkie

Fitlanta Wrote:LindaSue, I shallow fry mine. I guess you could deep fry them also, but I always shallow fry mine in a frying pan - just a few mins on each side. The bacon grease would prolly be delish! Never thought of that.

Fitlanta Wrote:Last weekend, I decided to boil the wings for less time. Boiling removes some of fat from the wings, which is what helps make them crispy. I boiled the wings for about 7 minutes. They were still just about done, but w/o so much shrinkage. Turned out perfect when I fried them.

TheOther Christina Wrote:If you boil with celery and seasoning, wouldn't you then have chicken broth for other recipes?

FormerDonutJunkie Wrote:It might not be really strong 'full-strength' chicken broth, but I guarantee you it will be stronger and better than the junk in the can or box! This is a great idea.

Ron

RE: Perfect Chicken Wings , 02-23-2011 03:06 PM


Senior Low-Carber


LindaSue Wrote:....I've got one of those Fry Daddy things but I hate having to figure out how to dispose of that much oil. I think I could handle pan frying in my wok.

Linda Sue, I keep plain flour on hand (the cheapest possible) to get rid of oil. Empty the Fry Daddy into a pot (works best if fat is somewhat hot) and add flour until you get a ball of roux. Remove the roux with a spoon or spatula straight into the garbage. OR, you can set up different containers of used oil in the fridge or freezer, i.e.: chicken, fish, beef. I have reused oil in this way when the budget was tight.

P.S. Many thanks for all the great recipes!

=^..^=

[url=http://www.TickerFactory.com/weight-loss/w9qwWxo/]
RE: Perfect Chicken Wings , 02-23-2011 05:51 PM


Moderator



Linda Sue, I keep plain flour on hand (the cheapest possible) to get rid of oil. Empty the Fry Daddy into a pot (works best if fat is somewhat hot) and add flour until you get a ball of roux. Remove the roux with a spoon or spatula straight into the garbage. OR, you can set up different containers of used oil in the fridge or freezer, i.e.: chicken, fish, beef. I have reused oil in this way when the budget was tight.
What an interesting idea. About how much flour would it take? Flour isn't cheap like it used to be. Are you talking about a whole bag or just a cup or two? I've heard that you can reuse oil but mine always looks too nasty after just one frying session that I'm afraid to use it again. Even when I strain it, it looks really dark. Is that normal?

Visit my Low Carb Menus & Recipes site
RE: Perfect Chicken Wings , 02-25-2011 12:26 PM


Advanced Low-Carber



Linda Sue, I keep plain flour on hand (the cheapest possible) to get rid of oil. Empty the Fry Daddy into a pot (works best if fat is somewhat hot) and add flour until you get a ball of roux. Remove the roux with a spoon or spatula straight into the garbage. OR, you can set up different containers of used oil in the fridge or freezer, i.e.: chicken, fish, beef. I have reused oil in this way when the budget was tight.

P.S. Many thanks for all the great recipes!
Brilliant. 30 years I have been trying to figure out a way to get rid of a pot of oil. THANK YOU!

Julee

Carb Krunchers Bread/2.25 net grams per slice
Like REAL bread
Best prices/fast shipping

www.locarbdiner.com
RE: Perfect Chicken Wings , 03-01-2011 10:53 PM


Junior Low-Carber


Fitlanta’s suggestion to parboil chicken wings is a great way to prepare the wings before frying or baking. Parboiling removes some of the fat, and that provides a better tasting wing that is more easily cooked with less mess when frying or baking.

1. Use a kitchen shear to remove the tips and either discard or save for making stock. If I discard the tips, I put them in a bag that I store in the freezer until garbage pickup day since they get very smelly if you just throw into the trash.

2. Use a large saucepan with a steamer basket to parboil the wings. This method removes excessive fat without “water-logging” the wings. Place the wings in the steamer basket, bring the water in your saucepan to a boil, cover and reduce the heat to medium high, and steam for about 12 or more minutes (depending upon the number of wings in the basket).

3. Use a tongs to remove the wings, and pat dry on toweling.

4. Prepare a cookie sheet. Line this with absorbent toweling, and place a wire rack inside the cookie sheet to suspend the wings allowing improved drying. Place the wings on the wire rack, and put this into your refrigerator. A refrigerator provides a very dry and cool environment where you safely dry your wings for 1–2 hours.

5. When the wings have dried, you can either shallow fry, deep fry, or bake them. Frying is messing, adds back fat that you just successfully removed by parboiling, and “smells-up” your house; so I prefer baking.

Baking the wings is easy. Swap out the toweling in the cookie sheet with parchment paper (reduces grease splatter), leave the wings on the wire rack, and spritz the wings with a very light amount of oil (optional and you can skip this to reduce unnecessary fat). Roast at 425 degrees F for about 20 minutes, flip the wings, and roast another 20 minutes. Note: Occasionally check the wings while roasting; you want a golden colored skin, not black or burned.

While the wings are baking, prepare your favorite sauce, and combine this in a large bowl with the wings when baking is complete.

Presentation is important when serving chicken wings. Place the wings on a tray with some vegetables (celery, broccoli, etc.) with dipping sauces in nicely colored ramekins.

--Spike
RE: Perfect Chicken Wings , 03-12-2011 01:19 PM


Senior Low-Carber


LUV my wings--and all good ideas here. We like our wings juicy so I kosher/brine them. Put in zip lock with cool water and 2 T. kosher salt. Shake till dissolved and let sit in fridge 2 hours or so. Remove from bag, rinse and pat dry. Brush with olive oil and grill or bake (425*). When throughly cooked we toss with butter and Crystal or Frank's hot sauce. MMM-good.

Happy to be a gramma
Visit my carb-friendly/food-only blog http://nourishmentforthesoul.tumblr.com/
RE: Perfect Chicken Wings , 03-12-2011 10:11 PM


Junior Low-Carber


Thanks for mentioning brining since this improves the taste and texture of fowl when dry-roasting (oven baking or grilling). Baked chicken wings certainly taste better when they are brined.

And as you point out, brining is incompatible with shallow or deep frying (moisture + hot oil = KABOOM) but works great when cooking in the oven or on the grill.

--Spike