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Thread: Deep fry chicken wings - how long?

  1. #1
    Abe Guest

    Default Deep fry chicken wings - how long?

    I'm making several hundred buffalo style chicken wings for a crowd.
    I'm going to deep fry the wings in canola oil (peanut oil is just too
    expensive) before tossing in the sauce.

    My main question, is for time planning purposes. With oil at 350F and
    wing tips discarded and wings halved, and wing parts more or less at
    room temp, how long should it take for each batch of a dozen wing
    halves to be thoroughly cooked through and crispy. I'll be using a
    gallon of oil in a fairly deep, heavy pot, so recovery time will be
    minimal (I hope).

    Also, on another note. Whenever I broil a bird, my favorite thing to
    do is immediately start crunching away on the super crispy wing tips.
    I absolutely love those crunchy wing tips. The bones aren't even
    really like bone anymore, just crunchy. I love it. Should I consider
    holding on to the wing tips to do several private batches just for me,
    or is that overkill and something I'd get tired of very quickly. Would
    you serve crispy wing tips to others?

  2. #2
    Dave Smith Guest

    Default Re: Deep fry chicken wings - how long?

    Abe wrote:

    > I'm making several hundred buffalo style chicken wings for a crowd.
    > I'm going to deep fry the wings in canola oil (peanut oil is just too
    > expensive) before tossing in the sauce.
    >
    > My main question, is for time planning purposes. With oil at 350F and
    > wing tips discarded and wings halved, and wing parts more or less at
    > room temp, how long should it take for each batch of a dozen wing
    > halves to be thoroughly cooked through and crispy. I'll be using a
    > gallon of oil in a fairly deep, heavy pot, so recovery time will be
    > minimal (I hope).
    >


    It will take 5-6 minutes per batch, longer if they are really big wings.
    Personally, I prefer the smaller wings.




  3. #3
    Leonard Blaisdell Guest

    Default Re: Deep fry chicken wings - how long?

    In article <[email protected]>,
    Abe <[email protected]> wrote:

    > Also, on another note. Whenever I broil a bird, my favorite thing to
    > do is immediately start crunching away on the super crispy wing tips.
    > I absolutely love those crunchy wing tips. The bones aren't even
    > really like bone anymore, just crunchy. I love it. Should I consider
    > holding on to the wing tips to do several private batches just for me,
    > or is that overkill and something I'd get tired of very quickly. Would
    > you serve crispy wing tips to others?


    I'd nibble on crispy wing tips (not the shoes), happily.

    leo

  4. #4
    Abe Guest

    Default Re: Deep fry chicken wings - how long?

    >Abe wrote:
    >
    >> I'm making several hundred buffalo style chicken wings for a crowd.
    >> I'm going to deep fry the wings in canola oil (peanut oil is just too
    >> expensive) before tossing in the sauce.
    >>
    >> My main question, is for time planning purposes. With oil at 350F and
    >> wing tips discarded and wings halved, and wing parts more or less at
    >> room temp, how long should it take for each batch of a dozen wing
    >> halves to be thoroughly cooked through and crispy. I'll be using a
    >> gallon of oil in a fairly deep, heavy pot, so recovery time will be
    >> minimal (I hope).
    >>

    >
    >It will take 5-6 minutes per batch, longer if they are really big wings.
    >Personally, I prefer the smaller wings.

    I'm a few batches into it now, and five min is a little too short. Six
    is adequate, but 6 1/2 - seven seems to be just right.

  5. #5
    blake murphy Guest

    Default Re: Deep fry chicken wings - how long?

    On Mon, 07 Jul 2008 17:19:38 -0700, Abe <[email protected]> wrote:

    >I'm making several hundred buffalo style chicken wings for a crowd.
    >I'm going to deep fry the wings in canola oil (peanut oil is just too
    >expensive) before tossing in the sauce.
    >
    >My main question, is for time planning purposes. With oil at 350F and
    >wing tips discarded and wings halved, and wing parts more or less at
    >room temp, how long should it take for each batch of a dozen wing
    >halves to be thoroughly cooked through and crispy. I'll be using a
    >gallon of oil in a fairly deep, heavy pot, so recovery time will be
    >minimal (I hope).
    >
    >Also, on another note. Whenever I broil a bird, my favorite thing to
    >do is immediately start crunching away on the super crispy wing tips.
    >I absolutely love those crunchy wing tips. The bones aren't even
    >really like bone anymore, just crunchy. I love it. Should I consider
    >holding on to the wing tips to do several private batches just for me,
    >or is that overkill and something I'd get tired of very quickly. Would
    >you serve crispy wing tips to others?


    you'll be all set up, why not give it a whack?

    your pal,
    blake
    ** Posted from http://www.teranews.com **

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