.
.
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 !
.
.
ChefsOpinion 
Would you marinade the wings first, or simply serve them with sauce on the side?
LikeLiked by 1 person
Dry rub with salt and pepper the day before. Dip each wing into the dipping sauce as you eat them. 🙂
LikeLike
So this is like the blanching and cooling before frying for homemade pom friets?
LikeLiked by 1 person
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)
LikeLike
Thank you chef. I will have to try this.
LikeLiked by 1 person
or even split,season, bake in low oven, drain , then fry
LikeLiked by 1 person
hmm, I’m definitely gonna try it out!
LikeLiked by 1 person