Challenges with deep-frying
The biggest challenges with deep-frying are the mess it leaves behind, the smell in the kitchen, and the difficulty maintaining oil temperature. I solved the first two of these problems by taking this type of cooking outside. There is no more stinky oil smell, and no more mess to clean up.
The simple solution that makes deep-frying a breeze
The temperature maintenance problem is easily solved by using a large cast iron pot with a propane burner. With this setup, I can heat the oil quickly, within minutes. I can also make it recover from a temperature drop after adding food very quickly.
The ideal internal temperature of the wings
Temperature control is only one of the factors contributing to how good your wings will be. The internal temperature of the wings is crucial. Cook them too long and they will dry out inside. Many wing joints, including the well-known ones, serve them like that. It seems to be hardly an issue for many as the wings will be doused in enough sauce to make that a non-problem. But it is. A well-cooked fried wing should be tender and juicy, with a crunchy exterior, and taste great without any sauce. It makes a huge difference, with or without a sauce on top. I cook my wings to about 185F – 190F, checking the temperature with an instant-read thermometer after about 4 minutes of cooking. At 185F the wings are perfectly juicy, yet fall-off-the-bone tender. Cooking this way, I’ve never had a dry fried wing. Ever. It takes about 4-5 minutes to reach doneness. Larger wings may take a minute or so longer.
Chicken wing seasoning
Another way I like to serve these wings is to toss them with just a touch, about 2-3 tablespoons, of plain Duff’s hot sauce – less fatty this way, just a touch spicy, and so good!
