Turn off the heat, and let the wings sit for a few minutes. Take the wings out of the oil and drain for a bit in a strainer.I find that the wings cook faster when the pot isn’t crowded. Slide the coated wings one by one into the hot oil and cook for about 10 to 12 minutes, turning over a few times with tongs.If the oil bubbles, it’s hot enough to start frying. If you don’t have a thermometer, you can test the oil by dipping a test wing into the oil, carefully. ![]() I’ve gone as high as 375 and as low as 335 with no problem. Heat over high heat until it reaches 350 degrees F.
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