alright, who here is the expert on deep fried chicken wings that beats Baumhower's/WingZone/etc.? i ain't into all that breaded stuff - want it just like those restaurants (or better)

lay it on me - i want to exercise a new chicken fryer cast iron skillet i just restored & need the low down; normally i'm a smoked wings kinda dude, but i'm hankerin' for some fried ones this time

tia!

photo gallery of the BSR CF: https://imgur.com/a/7KtxKnR

Fry wingettes and drumettes around or at 350 degrees. Cook till done. Set on paper towels for a few minutes to let cool some.
Melt half stick of butter. Mix with a bottle of tiger sauce. Place wings in a covered bowl. Pour sauce over them. Cover and shake
em up good. Enjoy with a cold beverage of choice.

👍🏻 how long do you normally cook the wings?

Gonna be 8-10 minutes at 350. Depends on temp and how many you've got in your fryer.

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I had a friend show me a double fry method that he said restaurants use: fry the first time at 250 until cooked but not crispy (15-20 minutes). Then allow to cool for at least an hour (up to 3 days). Next fry at 375 until crispy. Finally toss in Franks and butter. The double ensure chicken is properly cooked and the outside is extra crispy; especially helpful if you are doing a bunch for a game day get together as the wings can be cooked ahead of time and finished as required. This is my favorite way but it takes more time than I’m usually willing to give.

Another vote for the double fry method. Cook low temp. Throw in the freezer for an hour, and then hot "flash fry" them in the grease again.

yes sir - when i have time, i'll definitely try the double fry method ... we made 'em last nite, and my GF is SUPER PICKY about meats being well done, so I ran 'em quite a while until they were super crispy!! LOL they were still very, very good - everything's better in peanut oil - but we're gonna make another batch tonite & go a little shorter on the time

thx guys!

may be a warning sign...I'd eject NOW!

ya - & then go find another one that's picky about something else?? i'll stick with the devil i know, bud

If you have the time,

Brine in salt and sugar for up to a day or even if you are pressed for time a few hours.

Remove from brine, pat dry and season with s & p or some kind of season all.

Place on a wire rack and cook in the oven at 275 for about 30-40 min, remove from oven and let cool, you can do this part a few days ahead of time.

Crank fryer up to 360ish and flash fry to get the crispy skin.

Melt butter, mix in a table spoon or two of ranch powder, lowreys garlic salt, and about 1-2 cups of sweet chili sauce.

When they come out of the grease and are nice and hot toss them in a big bowl with the sauce.

Get ready to over eat.

I fried some last night. I dusted mine with seasoned AP flour, which you don't seem to want. I've done them naked as well. I fry at 350*, with wings that are near or at room temp to help them cook quicker. About the time the color is right, I check them with a pen thermometer. At 165 or so I pull them, drain them, and sauce them. I've done many variations of sauces, but the last concoction was Texas Pete wing sauce mixed with butter in a sauce pan to thin it out a bit. Was some count. I also have some buffalo wing dust I picked up from Ace hardware. It is solid if you like a dry wing.

Use a thermometer instead of time. When they hit 165 internal, pull em.

Not deep fried but my wife does the wingettes and drummettes naked in the air fryer. Not sure how she does them but I don’t care if I never eat another wing cooked any other way. They’re mighty fine.

You have to ask her to share how she does them

This is how I do it.

Inatree- I don’t think she does them from frozen like snakebits video, but we will probably try them that way as it seems convenient. I think she just dries them off real good, a light coating of some kind of olive oil/hot sauce concoction and cooks them, turning them over halfway through. Not sure how long she cooks them. Like snakebit said in that video, it’s important to drain the grease out of the air fryer.

I like to deep fry til done, toss in whatever hot sauce and butter I have in fridge and then I’ll put them in the oven at 400 degrees a few minutes to caramelize the sauce a little bit.

Smoke em like you normally do then fry them. They are awesome. Best of both worlds. Smokey flavor and crispness of fried!!

Yep - cook however you like them (we do oven or smoker, doesn't matter) until internal hits 165ish. Let them cool and then fry at 375 for a minutes or so just to make the skin crispy. Keeps the inside nice and juicy.