Deep Fried Chicken Wings

People have been eating baked or grilled chicken wings for many years. In fact, there is record of a meal in 1815 when Sir Walter Scott and Lord Byron were put out because the woman were served first and ate all the wings, leaving the men with the less delicate thighs and legs. Deep-frying chicken wings, however, is a relatively new idea. Buffalo chicken wings were created in 1964 at the Anchor Bar in Buffalo, New York, and became the first notable recipe that called for deep-frying the tasty treats.

A common misconception about chicken wings is that they are dark meat. In fact, they are white meat, but they do have a high fat content that makes them juicy and tender. Deep-frying chicken wings locks in the juices and keeps the meat moist and flavorful. Another way to produce succulent wings is to brine the meat before cooking. Combine a half-cup of table salt or a cup of kosher salt with one gallon of water in a large container. Add to that a cup of sugar to make the brine more sweet than salty.

Washes

Place the chicken in the brine, making sure it is completely covered, and refrigerate for one hour per each pound of wings. After brining, remove the wings from the water, rinse thoroughly to rid the leftover salt, drain in a colander, and then pat dry with paper towels. Not only does brining the meat before cooking trap in the moisture, but it will also prevent the oil from penetrating the skin and keep the wings from becoming greasy.

Some people coat wings with batter or breading or marinate them in hot sauce before frying them. Taking these extra steps is not necessary with chicken wings. The reason people use coatings is to help produce moist, tender meat and a crispy, brown outer edge, but the skin on the chicken naturally produces the same results. The logic behind marinating is to help the sauce permeate the meat and provide a fuller taste, but marinating after brining is ineffective, and brining after marinating washes away the marinade. The wings will be just as flavorful if they are covered with the sauce after they are fried. Serving extra marinade on the side as a dipping sauce will also help further enhance the taste.

Always use high quality, fresh ingredients when frying wings and making hot sauce. Make sure the oil is light, and never recycle it from the deep fryer for later use. With the right ingredients and the proper techniques, deep fried chicken wings are sure to come out perfect every time.

Deep Fried Chicken Wings

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