Never had that problem. 1:1 kosher salt to baking POWDER (not soda). 2 tsp of the mix per pound of wings.death_hawk wrote: ↑I was quite shocked at how crisp baking soda made skin but last time I tried it with a chicken, there was a horrific bitter metallic taste to it.
I think I used far too much and didn't apply it in a good manner.
Home Made Chicken Wings
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- Astin
- Deal Addict
- Feb 13, 2007
- 1169 posts
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- BongoBong
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- Sep 27, 2008
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- Leuven
Damn, those look great. Do you do a double fry or just a single fry? I really need to get a deep fryer, I fry my wings in a wok on the stove occasionally but I dont think it maintains the heat well enough to get results like that.death_hawk wrote: ↑[IMG]http://i.imgur.com/XHRCGvg.jpg[/IMG]
Nothing beats a deep fryer.
EDIT: Bonus points if your fryer is filled with lard. Gives it a more delicious flavor that no other cooking method can replicate.
- death_hawk
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- Aug 22, 2006
- 31271 posts
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I might try it again on a whole chicken and with table salt so it distributes better.
Random spots were decent but I got a large spot of baking powder in some places.
Single fry.
Raw wings -> dredge in flour -> shake -> fryer for 12 minutes -> drain -> serve
To be honest, unless you have an apartment stove you should get better results in a wok than you would with 99% of deep fryers on the market.
I only get spectacular results because I have a commercial fryer.
Most residential fryers are just junk. Between hilariously low oil capacities, thermostats that don't reach temp, and various other things that make them terrible I can't blame most people for hating on a fryer.
But when you find one that's good, it's a world of difference.
I've spent well over a grand in my life on deep fryers and have finally settled on one that doesn't suck.
Too bad it's 220V. I had to spend another $300 just to power the stupid thing.
Nowadays I have a 110V one that runs off a normal circuit. Here it is if you're curious: http://www.webstaurantstore.com/avantco ... 20120.html
- ES_Revenge
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- Mar 23, 2004
- 35606 posts
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Yep that's pretty much what I do, only I never shake--does that help at all? Maybe it prevents clumping/makes for a more even coating?death_hawk wrote: ↑Single fry.
Raw wings -> dredge in flour -> shake -> fryer for 12 minutes -> drain -> serve
: shrug : I have a T-Fal and it seems to work well enough for me, though I'm not exactly trying to run a restaurant with it lol. Letting the oil get nice and hot, frying small batches, and giving time in between to reheat seems to work fairly well for me. I'm sure a commercial unit is much better but I still like the convenient filter/drain function which other fryers don't have (I'm guessing patented).death_hawk wrote: ↑To be honest, unless you have an apartment stove you should get better results in a wok than you would with 99% of deep fryers on the market.
I only get spectacular results because I have a commercial fryer.
Most residential fryers are just junk. Between hilariously low oil capacities, thermostats that don't reach temp, and various other things that make them terrible I can't blame most people for hating on a fryer.
Yeah that's a nice unit, not too pricey either at $100 US. If I ever need a better fryer I guess I'll know where to look--thanks!death_hawk wrote: ↑I've spent well over a grand in my life on deep fryers and have finally settled on one that doesn't suck.
Too bad it's 220V. I had to spend another $300 just to power the stupid thing.
Nowadays I have a 110V one that runs off a normal circuit. Here it is if you're curious: http://www.webstaurantstore.com/avantco ... 20120.html
1750W--talk about pushing it though 14.6A on a 15A outlet, yikes. Most modern kitchen outlets are 20A but you'd have thought they would have put the 20A plug on this thing so as not to be able to plug it into a standard outlet. (Though as said I still wouldn't want it in the kitchen lol.) Notably the Waring 120V ones are a full 15A even. Also the 3500W unit is basically two of them side by side, but yeah that's gonna be interesting to try to power too--need two circuits if you wanna use the whole thing. At that kind of power, 220V is probably not a bad idea though yes it limits the number of place you can plug it in unfortunately.
- death_hawk
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- Aug 22, 2006
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Keeps the oil clean.ES_Revenge wrote: ↑Yep that's pretty much what I do, only I never shake--does that help at all? Maybe it prevents clumping/makes for a more even coating?
If you don't shake you get far more residual flour which means it falls off in the fryer and burns.
I could swear there's a flaw with the T-Fal where it drains oil incorrectly somehow and manages to spill everywhere.: shrug : I have a T-Fal and it seems to work well enough for me, though I'm not exactly trying to run a restaurant with it lol. Letting the oil get nice and hot, frying small batches, and giving time in between to reheat seems to work fairly well for me. I'm sure a commercial unit is much better but I still like the convenient filter/drain function which other fryers don't have (I'm guessing patented).
Most fryers have some sort of flaw to them. Oil capacity is the biggest one. Flimsy baskets are the 2nd.
Stupid temperature control is the 3rd.
I was tired of all of it so I moved to a commercial unit.
It's easy enough to clean too. Dump oil, toss everything but the head into the dishwasher.
Yeah i was surprised too.Yeah that's a nice unit, not too pricey either at $100 US. If I ever need a better fryer I guess I'll know where to look--thanks!
My 220V was like $300 for the fryer alone plus install.
But $100USD is well within the budget for most people.
Yeah i wonder how they get away with it since you're not supposed to use more than 80% .1750W--talk about pushing it though 14.6A on a 15A outlet, yikes. Most modern kitchen outlets are 20A but you'd have thought they would have put the 20A plug on this thing so as not to be able to plug it into a standard outlet. (Though as said I still wouldn't want it in the kitchen lol.) Notably the Waring 120V ones are a full 15A even.
20A wouldn't really help I don't think since this is built for restaurants and most restaurants only have 15A.
I'd take a 20A fryer but I don't think I've ever seen one.
Yeah this is even more ridiculous. Very few people would ever have this capacity.Also the 3500W unit is basically two of them side by side, but yeah that's gonna be interesting to try to power too--need two circuits if you wanna use the whole thing. At that kind of power, 220V is probably not a bad idea though yes it limits the number of place you can plug it in unfortunately.
Restaurants would even be hard pressed unless they installed custom wiring.
But at this point you may as well get a full sized fryer....
- george__
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- Jul 22, 2006
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How do you prevent the cooking oil from becoming a disgusting mess from the flour?
- ES_Revenge
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- Mar 23, 2004
- 35606 posts
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Ahh gotcha, thanks for the tip!death_hawk wrote: ↑Keeps the oil clean.
If you don't shake you get far more residual flour which means it falls off in the fryer and burns.
Well, like he said above, shaking off the wings helps. Also having the fryer as hot as you can get it (and using an oil with a very high smoke point), is also a good idea--will cook the flour onto the wing before much of it has a chance to get in the oil. You're still going to get some of it in there, but it's really not that bad.