I prepared some chicken wings by:
These came out good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin.
However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum.
Why did cooling the chicken wings turn them to chewing gum? Is there any way to avoid this (other than not cooling them, of course). It'd be nice to be able to do the time-consuming part in advance.
Your temperature is too high. Go for 78ºC (172F) instead of 82ºC. 3 hours seems a long time for chicken wings. Get a thermometer and take it out when it reaches 78ºC. After cooling, before frying, do you dry the wings? That could be an important step.
Lastly, instead of frying them as is, try panning them with flour or breadcrumbs.
If you're going to fry immediately, aim for 75ºC instead.
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
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I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocolate dipped donuts. These are just two examples, but I noticed they all call for a pot filled with about 2 inches of oil heated to a certain temperature. My deep fryer does have adjustable temperature settings, so that would be fine, but I am not sure if using the deep fryer instead of the pot of oil would work. Is a deep fryer an okay substitute? I really want to get some good use out of it, and this sounded somewhat plausible. Am I
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