The ultimate chicken wings are tender and juicy on the inside with crackling crisp skin that makes every bite an absolute thrill. This easy recipe cooks a magnificent wing by going low and slow on the cooking temp.
Ingredients
- 1 kg (2.25 lbs, about 12) Chicken Wings, Full Wings Drumette and Flat Attached
- 15g (1 Tbsp) Salt
- 4000g (1 gal) Neutral Flavored Oil
Equipment
- Large Heavy Bottom Stock Pot
- High Temp Thermometer
- Bowl
- Sheet Pan
- Baking Rack
Timing
Active Time: 30 Minutes
Total Time: 3 Hours
Yield
1 Dozen Full Wings
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Roast Wings
Preheat the oven to 200°F, If you have a convection oven turn the fan on high, If not periodically pop the door open to release some steam.
Dry the wings well with paper towels.
In a bowl place the chicken wings and salt. Make sure they are coated evenly before moving on.
On a sheet pan with rack Place the wings on the rack with about 1 inch between each wing. Place the sheet pan in the oven.
Roast the wings in the oven for 2 hours, or until they reach 155°F. The wings will carry over cook to 165°F as you let them rest. The skin should look dry.
Rest the wings for 30 minutes.
-
Fry Wings
Heat a pot of neutral flavored oil to 375°F.
Pro Tip: if you are a avid fryer and have some left over oil from your last batch of fried goods. Pour 1 cup of that old oil into the new batch. This old oil has been broken down and will aid in the browning of the chicken wings. (check out our ask a chef that’s all about fryer oil).
Fry the wings 4 at a time depending on the size of the pot used for 2-3 minutes or until browned to your liking.
-
Season and Serve
The wings are fully cooked so be sure to not cook the wings too long as they could become dry.
Season the wings with our Wing Sauce Recipe and serve.
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