“ VERY Crispy Chicken Wings ”

I love chicken wings !
But then again, who doesn’t ?
What I don’t like are the over-greasy, over-sauced,
limp skinned wings you get in so many joints.
I love my wings crispy, VERY crispy.
Here is what I do in order to achieve that:
Simmer the wings in seasoned oil at 220 F for 5 minutes,
remove from heat and let wings cool in oil.
Remove wings from oil, reheat the oil to 375 degrees.
Fry until VERY crispy.

Serve with dipping sauce of your choice.


Bon Appetit !    Life is Good !


  1. Same thing Matt.
    In Asia we usually put stuff with skin on that we need crispy into boiling water or fat to render the skin of some fat and any moisture. (Poultry and pig)


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