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Quick Brine Fried Chicken Wings and a Oil Change
Digesting after eating 16 wingettes gives a man time to type. I cooked Wings for lunch today. Here is how it goes.
6 cups of water
4 cups ice
1/2 cup pickling salt
1/3 cup sugar
1/4 cup Seasoned Rice Vinegar
red pepper flakes
Heat the water enough to melt in salt & sugar, add vinegar and red pepper flakes.
Let it rest for 30 minutes then add ice to cool down. Pour over chicken wing segments.
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I segment the wings first then add them to the brine container. After pouring over the brine I rest in the refrigerator for at least 6 hours.
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After the brine is complete I drain my wings first leaving time for them to warm up some too. After I pat dry with paper towel and toss in flour. I reuse the brine container for the egg wash so 2 eggs are cracked into the container. After scrambling I add some flour and mix a bit before adding the wings a few at a time tossing till they are all in the egg and coated.
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So back into the flour bowl they go after adding enough flour to coat a second time. Once coated and my oil is 360 degrees I drop a few pieces at a time till they are all cooked. The cooked chicken is kept in a warming drawer till all are cooked.
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So the middle segments are cooked 7 minutes and the drumettes are cooked 8 minutes.
After the last batch is dropped I set up the Guntlet of Sauces and prepare our Setup.
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Extra bowls and spoons are used to toss in the sauce of choice.
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I mentioned a oil change. By filtering our oil then reserving the used oil in the refrigerator I extend the oil life. I go a step further to keep Fish oil separate from Chicken oil, a oil change was needed.
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The filters are bought from the webstaurantstore.com and the funnel from Bass Pro. The filters really clean the oil and if you want to polish it filter a second time but double the filters.
