Hot answers tagged chicken-wings
Know that the traditional Frank's Buffalo Wings Sauce is just Frank's RedHot and melted butter. I'd definitely start there, and tweak with the substitution. The old standard is 1/2 cup (118ml) Frank's RedHot to 1/3 cup (79ml) melted butter. Vinegar is a distinct possibility, to me neither buttermilk nor ketchup make sense. You might find this recipe for ...
Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol. So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation. The vodka is not the only factor in the recipe leading to crispiness and ...
While not specifically an answer to your measurement question, you might consider cooking your chicken low-temp (sous vide) to ensure optimal doneness, then just quickly deep fry for crust formation. That would guarantee safety and specific temp. for specific parts of the bird. See here, for example: http://www.chefsteps.com/activities/sous-vide-fried-...
It sounds like your temperature is way too hot. You need a thermometer as there's no reliable way to tell the temperature of your oil without one. A simple method is 190C for 10-15 minutes depending on the size of the wings, that's from refrigerator temperature. Serious eats has a page on wings here if you want to get more complex.
The smoke flavour will definitely impart into the oil and you will have to cook the wings separately to achieve the desired flavour difference. Cheers Dean
That's pretty typical for any sort of fatty meats -- as you cook them, the fat renders out, dripping into the flames below and igniting. This is often referred to as 'flare ups', and some people recommend using a water bottle when grilling -- but don't do it, as this is actually a grease fire. You'll typically want to move the food to another area until ...
I've always made mine with Crystal hot sauce, which is sweeter and hotter than Franks. You'll have to experiment with proportions to get the result you want, based on the sauce, but generally you can do 2:1 hotsauce and butter. Buttermilk will certainly give you some tang, but I've personally never tried it in a Buffalo sauce. I start my sauce with minced ...
I would suggest using a thermometer to ensure the inside temperature is 74°C (165°F). Try writing a process for frying the chicken, so this does not have to be done during the rush. (I am guessing you run a big kitchen). Make one or two tests noting the time needed to reach the desired temperature.
I don't see how refrigerating the wings before steaming them could possibly make a difference. They were initially refrigerated as he toyed with the idea of frying them or baking them directly, but then he was inspired to steam them to remove some of the fat before baking. It's artistic licence to tell a better and slightly longer story, nothing more. If ...
I wouldn't go any higher than 180F at most. You can mitigate the drying effects of higher temperatures (especially on white meat) by brining the chicken first.
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 ...
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