I have been deep frying chicken wings for years. I was torn between 7 minutes at 365 or 8 minutes at 350. I have pretty much settled on the 350 method. But I still think they're being over cooked.

What are your times and temperatures?

are they thawed out or frozen when you drop them in

Try taking one out at different intervals. Pull it apart, and if the juices are clear, it should be done. If you have a probe thermometer, stick it in the deepest meat without touching the bone, and see if it's a safe temp. I think most temperature recommendations are high, just to be safe, with no liability. Also, internal temp will rise some after you take it from the fryer. If your wings are dry, then they're overcooked.....or old.

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Wayne
Torn & Frayed

I start with refrigerator temp wings, put them in the oven and bake them on a rack so you can see the juices drip. When the liquid begins to clear, I toss them in a very hot oil bath to crisp up the skin and complete the cooking. Sorry, I do this all by eyeball and have never had a complaint or a sick person

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Really? U saw it in Wikipedia?

Thawed, room temp. They're just never as juicy as the ones I get at restaurants.

There is a possibility that the restaurant ones are injected with a brine solution, like the meat at some restaurants. You could plan a day ahead or so and try brining them.

bob

I just take wings out of the refrigerator, dredge them in buttermilk and then flour, and cook them in a skillet with Wesson Oil on a gas stove. I usually have the dial set to medium high, and I cook them until the crust is a golden brown, turning them at least once.

They've always come out juicy and cooked sufficiently...meat is firm and white, no rubbery or underdone taste.

Nuts, now I need a new stove!

Duh, I hadn't thought of brining. It works great on the Thanksgiving turkey, thanks.

I always get my wings at the local pub, good wings, good company and good beer and at .25 each, good price.

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Don

Wings have always been pretty forgiving in my experience. Especially when deep frying. I do like wings a little more done to where the bones pull out of the flats. If you like them just barely done, cooking small various sized pieces of chicken with a bone to an exact temp is always going to be challenging. I doubt those restaurants are running that line. Probably a lot of injecting.

Keep in mind that most restaurants water par cook their wings first and then chill them down. Either one shift prior or the day ahead. Then they get dropped into the fryer and cooked to order. That cuts the cooking time dramatically. It keeps them from getting overcooked and less greasy. 350 should be the top end for any chicken item. Only vegetables should be cooked above 350.

The rule to remember when frying is that water boils OUT of food items and oil GOES into the food. But it is not a 1 for 1 swap. Far more water comes out than oil goes in. the weight of a cooked item will always be less than just before cooking. The less moisture that boils out means that less oil will be absorbed.

Oil can be viewed several ways, both good and bad. Rule#1 in cooking: FAT EQUALS FLAVOR. If a dish needs more flavor, adding fat will usually help it. Oil, butter, margarine, animal fat, etc

But, there is a limit. The best way to think about too much fat would be really cheap breakfast sausage that runs about 45-50% fat. Good sausage runs 25-30% fat and really lean sausage is under 25%. The super lean just doesn't have that good sausage flavor. The 45% stuff feels like you're eating suet.

Direct from the Anchor Bar in Buffalo..

No coating.. dropped into a deep fat fryer @ 375.. fry until they float/ stop bubbling ( Crisp )..coat with your favorite sauce..
Franks'.. hot sauce heated on the stove..add margarine/butter.. toss the wings and enjoy.. Should be coated not dripping.. oh yeah.. a large supply of your favorite. hops brew beverage!!

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SWCA #2306
DAV in honor of POP

This is definitely the correct (Buffalo) way to do it. I think Franks is the best sauce and if you fry the wings, toss them with Franks and a dab of butter, it just doesn't get any better. How crispy you make them is up to you. Being from Buffalo, I get a little picky about how they're done.

went to a little college town a few years back ...had wings in a local bar there. best i have eaten !
asked the secret and their cook said .. no coating , drop wings into 350 degree oil for apprx. 8-9 minutes . crusts them up beautifully and are as tasty as you would want !
i have never deviated from that advice !
you can do them THAWED and right out of the frig OR let your thawed wings be out of the frig for about 1 hour and then cook .... cant go wrong either way !!

Brining is the trick. I do it on chicken wings, any other chicken, pork, and fish. Makes the meat juicy, and just salty enough to complement the flavor. When I fry the chicken wings, I do it in large skillet on the rangetop.

For world class French fries, cook them in good old fashioned lard until they're barely done at 350, let them rest, then cook them a second time at about 400 just until they develop that crisp golden brown exterior. While still warm, dip them in mayonnaise... So delicious.

Costco sells 10 lb bags of frozen wings (flats & drums) for about $2/lb - pretty good deal. I usually defrost about 3-4 lb, pat dry and season with salt & pepper then right to the grill - indirect for 10-15 min, then direct for 5-10 until nicely browned - removing them as their size dictates. Next toss with about 1/2 stick butter melted in 3/4 C Franks.

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Lou