Special Equipment List: 2-cup measuring container spoon 2 cup cheese-shaker-type container 17 1/2" x 12 1/2" baking pan parchment paper deep-fryer preheated to 375° according to manufacturer's specifications 9" x 13" x 2" baking pan paper towelsĬook's Note: Wander into a bar - any bar, anywhere in America. My RedHot Seasoning Dredge for Chicken Wings: Recipe yields 1 1/4 cups seasoned flour dredge/eough for 12 unsectioned chicken wings, or, two dozen drumettes and flats. or eat 'em w/no sauce at all - they've got plenty of flavor:Ĭrispy outside & pull off the bone tender inside: Toss w/sauce or serve w/sauce for dipping or drizzling. ![]() Immediately, aka ASAP, season wings with a grind of sea salt. Remove fryer basket from the hot oil and transfer wings to a baking pan or casserole dish that has been lined with several layers of paper towels. Close the lid on the deep-fryer and fry wings for exactly 16 minutes. Working in batches of 2-3 unsectioned wings or 4-6 sectioned wings (it is very important not to overcrowd the fryer basket), one-at-a-time lift each wing up, give it a quick shake to remove any excess flour mixture, and drop it into the hot oil. Preheat oil in deep-fryer according to manufacturer's specs to 375º. Set pan aside, uncovered and at room temperature, for 30 minutes. ![]() Flip the wings back to their topsides and give the tops a second light sprinkle of the flour mixture. Flip the wings over and season the second sides. Sprinkle the tops of the wings (liberally, but do not overdo it) with the flour mixture. Line a 17 1/2" x 12 1/2" baking pan with parchment paper. If you have a large cheese-shaker-type jar, transfer the mixture to it - this will make it easy to apply. In a medium bowl, place and stir together the flour, coarse sea salt and RedHot seasoning blend. If you like wings w/sauce to the side, the dry dredge is for you:įeel free to make a big batch & keep it on-hand in your pantry:Ģ-3 tablespoons RedHot seasoning blend, meaning less hot or more hot to your likingĨ-12 unsectioned chicken wings, or, 16-24 sectioned drumettes and flatsįreshly ground sea salt, for seasoning finished deep-fry-cooked wings That said, if you are a person who prefers to eat your wings without them dripping in sauce, dredging your wings is the path you want to take. deep- frying wings in the classic manner, naked in a bath of seething hot oil, accomplishes only one thing: a bit of seasoning on your wings and a few more calories on your hips. ![]() Dredging wings in a seasoned-flour mixture prior to deep-frying, vs. One method, no matter what the claim, does not produce crispier wings. Trust me on this next point: One method is not better than the other. There are two types of chicken-wing aficionados - those who dredge their wings in a flour-based blend of seasonings, and, those who do nothing at all - the latter group is know as the wing purists.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |