"Steve B" > wrote in message
...
> Just cooked some chicken wings, but they don't come out as brown as those
> at restaurants. Battered some, some not. If you cook them for a while,
> you can use them to throw at stray cats in the alley, they are that tough.
>
> What's the secret to good wings, and what's the thing about "if it floats,
> it's done" on other deep fried foods?
>
> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
> Steve

Used oil. Yours is too fresh.

Bob wrote:
> "Steve B" > wrote in message
> ...
>> Just cooked some chicken wings, but they don't come out as brown as
>> those at restaurants. Battered some, some not. If you cook them
>> for a while, you can use them to throw at stray cats in the alley,
>> they are that tough. What's the secret to good wings, and what's the
>> thing about "if it
>> floats, it's done" on other deep fried foods?
>>
>> Or should I chuck the Fry Daddy, and use a shallower pan and turn
>> them? Steve
>
> Used oil. Yours is too fresh.

Most places take a bit of the old oil to add in to the fresh. I forget the
chemical reaction this is based on, but yes, that is the right way to fry.

On Sun, 3 Jan 2010 19:21:10 -0800, "Steve B"
> wrote:

>Just cooked some chicken wings, but they don't come out as brown as those at
>restaurants. Battered some, some not. If you cook them for a while, you
>can use them to throw at stray cats in the alley, they are that tough.
>
>What's the secret to good wings, and what's the thing about "if it floats,
>it's done" on other deep fried foods?
>
>Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
>Steve
>
This is how I get crispy wings. They are oven "fried"
It's a recipe Damsel posted here

http://kokoscorner.typepad.com/mycor...lin-wings.html

These are addictive, make them at your own risk.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

Just cooked some chicken wings, but they don't come out as brown as those at
restaurants. Battered some, some not. If you cook them for a while, you
can use them to throw at stray cats in the alley, they are that tough.

What's the secret to good wings, and what's the thing about "if it floats,
it's done" on other deep fried foods?

Or should I chuck the Fry Daddy, and use a shallower pan and turn them?

Steve

In article >,
"Steve B" > wrote:

> Just cooked some chicken wings, but they don't come out as brown as those at
> restaurants. Battered some, some not. If you cook them for a while, you
> can use them to throw at stray cats in the alley, they are that tough.
>
> What's the secret to good wings, and what's the thing about "if it floats,
> it's done" on other deep fried foods?
>
> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
> Steve

I've never had a problem.
Wet them with water then dredge them in spiced corn starch.
Deep fry in the fry daddy until they are golden brown.

Drain in a screen colander over paper towels, then serve.

It's not rocket science dear!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"Ed Pawlowski" > wrote:

> Bob wrote:
> > "Steve B" > wrote in message
> > ...
> >> Just cooked some chicken wings, but they don't come out as brown as
> >> those at restaurants. Battered some, some not. If you cook them
> >> for a while, you can use them to throw at stray cats in the alley,
> >> they are that tough. What's the secret to good wings, and what's the
> >> thing about "if it
> >> floats, it's done" on other deep fried foods?
> >>
> >> Or should I chuck the Fry Daddy, and use a shallower pan and turn
> >> them? Steve
> >
> > Used oil. Yours is too fresh.
>
> Most places take a bit of the old oil to add in to the fresh. I forget the
> chemical reaction this is based on, but yes, that is the right way to fry.

I've never had a problem using fresh peanut oil...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sun, 03 Jan 2010 19:01:05 -0800, koko wrote:

> On Sun, 3 Jan 2010 19:21:10 -0800, "Steve B"
> > wrote:
>
>>Just cooked some chicken wings, but they don't come out as brown as those at
>>restaurants. Battered some, some not. If you cook them for a while, you
>>can use them to throw at stray cats in the alley, they are that tough.
>>
>>What's the secret to good wings, and what's the thing about "if it floats,
>>it's done" on other deep fried foods?
>>
>>Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>>
>>Steve
>>
> This is how I get crispy wings. They are oven "fried"
> It's a recipe Damsel posted here
>
> http://kokoscorner.typepad.com/mycor...lin-wings.html
>
> These are addictive, make them at your own risk.
>
> koko

koko, you mention celery seed in the ingredients but not in the
instructions.

your pal,
blake

"Steve B" > wrote in message
...
> Just cooked some chicken wings, but they don't come out as brown as those
> at restaurants. Battered some, some not. If you cook them for a while,
> you can use them to throw at stray cats in the alley, they are that tough.
>
> What's the secret to good wings, and what's the thing about "if it floats,
> it's done" on other deep fried foods?
>
> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
> Steve

Deep frying is as much an art as a science.

IMHO there are 4 key steps.

1. pick the right oil for the item's you're frying - (pay attention to
smoke points)
2. don't over crowd the fryer (cook at the right temperature)
3. watch the bubbles ( the bubbles are steam escaping from the food being
cooked)
4. remember food continues to cook after it's removed from the oil


--
Dimitri

Mirepoix

http://kitchenguide.wordpress.com.
3.

Steve B wrote:
>
> Just cooked some chicken wings, but they don't come out as brown as those at
> restaurants. Battered some, some not. If you cook them for a while, you
> can use them to throw at stray cats in the alley, they are that tough.
>
> What's the secret to good wings, and what's the thing about "if it floats,
> it's done" on other deep fried foods?
>
> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
> Steve

Temps are everything...

Cold wings will let the outside crisp more before the inside overcooks -
IF - your fryer has the volume and BTUs to maintain oil temp.

On Mon, 4 Jan 2010 09:07:45 -0500, blake murphy
> wrote:

>On Sun, 03 Jan 2010 19:01:05 -0800, koko wrote:
>
>> On Sun, 3 Jan 2010 19:21:10 -0800, "Steve B"
>> > wrote:
>>
>>>Just cooked some chicken wings, but they don't come out as brown as those at
>>>restaurants. Battered some, some not. If you cook them for a while, you
>>>can use them to throw at stray cats in the alley, they are that tough.
>>>
>>>What's the secret to good wings, and what's the thing about "if it floats,
>>>it's done" on other deep fried foods?
>>>
>>>Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>>>
>>>Steve
>>>
>> This is how I get crispy wings. They are oven "fried"
>> It's a recipe Damsel posted here
>>
>> http://kokoscorner.typepad.com/mycor...lin-wings.html
>>
>> These are addictive, make them at your own risk.
>>
>> koko
>
>koko, you mention celery seed in the ingredients but not in the
>instructions.
>
>your pal,
>blake

Thanks for pointing that out blake. I didn't double check the
instructions before posting. When I made them I just put all the dry
spices in the flour and proceeded from there.

I'll fix that thanks.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

On Mon, 04 Jan 2010 17:19:37 -0800, koko wrote:

> On Mon, 4 Jan 2010 09:07:45 -0500, blake murphy
> > wrote:
>
>>On Sun, 03 Jan 2010 19:01:05 -0800, koko wrote:
>>
>>> On Sun, 3 Jan 2010 19:21:10 -0800, "Steve B"
>>> > wrote:
>>>
>>>>Just cooked some chicken wings, but they don't come out as brown as those at
>>>>restaurants. Battered some, some not. If you cook them for a while, you
>>>>can use them to throw at stray cats in the alley, they are that tough.
>>>>
>>>>What's the secret to good wings, and what's the thing about "if it floats,
>>>>it's done" on other deep fried foods?
>>>>
>>>>Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>>>>
>>>>Steve
>>>>
>>> This is how I get crispy wings. They are oven "fried"
>>> It's a recipe Damsel posted here
>>>
>>> http://kokoscorner.typepad.com/mycor...lin-wings.html
>>>
>>> These are addictive, make them at your own risk.
>>>
>>> koko
>>
>>koko, you mention celery seed in the ingredients but not in the
>>instructions.
>>
>>your pal,
>>blake
>
> Thanks for pointing that out blake. I didn't double check the
> instructions before posting. When I made them I just put all the dry
> spices in the flour and proceeded from there.
>
> I'll fix that thanks.
>
> koko

not hard to infer where they go, but i know you take pride in your work so
i thought i'd let you know.

your pal,
blake

On Tue, 5 Jan 2010 15:29:09 -0500, blake murphy
> wrote:

>On Mon, 04 Jan 2010 17:19:37 -0800, koko wrote:
>
>> On Mon, 4 Jan 2010 09:07:45 -0500, blake murphy
>> > wrote:
>>
>>>On Sun, 03 Jan 2010 19:01:05 -0800, koko wrote:
>>>
>>>> On Sun, 3 Jan 2010 19:21:10 -0800, "Steve B"
>>>> > wrote:
>>>>
>>>>>Just cooked some chicken wings, but they don't come out as brown as those at
>>>>>restaurants. Battered some, some not. If you cook them for a while, you
>>>>>can use them to throw at stray cats in the alley, they are that tough.
>>>>>
>>>>>What's the secret to good wings, and what's the thing about "if it floats,
>>>>>it's done" on other deep fried foods?
>>>>>
>>>>>Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>>>>>
>>>>>Steve
>>>>>
>>>> This is how I get crispy wings. They are oven "fried"
>>>> It's a recipe Damsel posted here
>>>>
>>>> http://kokoscorner.typepad.com/mycor...lin-wings.html
>>>>
>>>> These are addictive, make them at your own risk.
>>>>
>>>> koko
>>>
>>>koko, you mention celery seed in the ingredients but not in the
>>>instructions.
>>>
>>>your pal,
>>>blake
>>
>> Thanks for pointing that out blake. I didn't double check the
>> instructions before posting. When I made them I just put all the dry
>> spices in the flour and proceeded from there.
>>
>> I'll fix that thanks.
>>
>> koko
>
>not hard to infer where they go, but i know you take pride in your work so
>i thought i'd let you know.
>
>your pal,
>blake

I do appreciate it thanks.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/01/10

In article >,
koko > wrote:

> This is how I get crispy wings. They are oven "fried"
> It's a recipe Damsel posted here
>
> http://kokoscorner.typepad.com/mycor...lin-wings.html
>
> These are addictive, make them at your own risk.

Yes, indeed. Betcha can't eat just one. I've made that recipe several
times. It's become a standard at the neighborhood superbowl gathering.
The ingredient list is not far removed from the classic recipe for
Buffalo Wings, as invented at The Anchor Bar. The difference is in the
dry spices (everyone has their own preferences there) and the cooking
method (baking instead of frying).

--
Julian Vrieslander

On Jan 3, 7:21 pm, "Steve B" > wrote:
> Just cooked some chicken wings, but they don't come out as brown as those at
> restaurants. Battered some, some not. If you cook them for a while, you
> can use them to throw at stray cats in the alley, they are that tough.
>
If I interpret this correctly, your wings were overcooked and yet not
as darkly colored as you'd like. That sounds like too low a temp for
the oil and too long cooking in it. You don't say what temp you
tried, but I'd expect you want the oil to be at least 360F, if not
375F. The most common mistake is to overload the fryer so the oil
temp plunges immediately, even if it was at the right temp when you
put the food in, and then also takes too long to recover. Try cooking
in more, smaller, batches. There should be plenty of room for all the
pieces to move around freely without crowding. Hint: if the food
just fits in the container, you've almost certainly overloaded it.

> What's the secret to good wings, and what's the thing about "if it floats,
> it's done" on other deep fried foods?
>
Ignore 'if it floats.' Although there may be items for which that's
true (at a certain temp) it's not a general rule nor a good guide.
Doneness and color are the product of time and temp. The smart thing
to do is measure them.

> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>
You can, but it's a different product. Which do you want? The Fry
Daddy, as I recall, has a thermostat, you have a watch or clock, those
are what you want to gain experience with. -aem

On 1/5/2010 5:15 PM, aem wrote:
> On Jan 3, 7:21 pm, "Steve > wrote:
>> Just cooked some chicken wings, but they don't come out as brown as those at
>> restaurants. Battered some, some not. If you cook them for a while, you
>> can use them to throw at stray cats in the alley, they are that tough.
>>
> If I interpret this correctly, your wings were overcooked and yet not
> as darkly colored as you'd like. That sounds like too low a temp for
> the oil and too long cooking in it. You don't say what temp you
> tried, but I'd expect you want the oil to be at least 360F, if not
> 375F. The most common mistake is to overload the fryer so the oil
> temp plunges immediately, even if it was at the right temp when you
> put the food in, and then also takes too long to recover. Try cooking
> in more, smaller, batches. There should be plenty of room for all the
> pieces to move around freely without crowding. Hint: if the food
> just fits in the container, you've almost certainly overloaded it.

Oddly enough, this is the technique used for Kentucky Fried Chicken. A
whole bunch of chicken is dumped into the fry oil at once which lowers
the temperature and the fryer is then sealed and allowed to fry under
pressure. The sudden drop in temperature makes the frying process more
like boiling the chicken. Well, that's the way they did it in the old
days. The chicken they have now days doesn't seem to be as juicy or
tasty. Sorry Colonel.

>
>> What's the secret to good wings, and what's the thing about "if it floats,
>> it's done" on other deep fried foods?
>>
> Ignore 'if it floats.' Although there may be items for which that's
> true (at a certain temp) it's not a general rule nor a good guide.
> Doneness and color are the product of time and temp. The smart thing
> to do is measure them.
>
>> Or should I chuck the Fry Daddy, and use a shallower pan and turn them?
>>
> You can, but it's a different product. Which do you want? The Fry
> Daddy, as I recall, has a thermostat, you have a watch or clock, those
> are what you want to gain experience with. -aem
>
>