Thread: Quick Brine Fried Chicken Wings and a Oil Change

Digesting after eating 16 wingettes gives a man time to type. I cooked Wings for lunch today. Here is how it goes.

6 cups of water
4 cups ice
1/2 cup pickling salt
1/3 cup sugar
1/4 cup Seasoned Rice Vinegar
red pepper flakes

Heat the water enough to melt in salt & sugar, add vinegar and red pepper flakes.
Let it rest for 30 minutes then add ice to cool down. Pour over chicken wing segments.



I segment the wings first then add them to the brine container. After pouring over the brine I rest in the refrigerator for at least 6 hours.



After the brine is complete I drain my wings first leaving time for them to warm up some too. After I pat dry with paper towel and toss in flour. I reuse the brine container for the egg wash so 2 eggs are cracked into the container. After scrambling I add some flour and mix a bit before adding the wings a few at a time tossing till they are all in the egg and coated.



So back into the flour bowl they go after adding enough flour to coat a second time. Once coated and my oil is 360 degrees I drop a few pieces at a time till they are all cooked. The cooked chicken is kept in a warming drawer till all are cooked.



So the middle segments are cooked 7 minutes and the drumettes are cooked 8 minutes.
After the last batch is dropped I set up the Guntlet of Sauces and prepare our Setup.



Extra bowls and spoons are used to toss in the sauce of choice.



I mentioned a oil change. By filtering our oil then reserving the used oil in the refrigerator I extend the oil life. I go a step further to keep Fish oil separate from Chicken oil, a oil change was needed.



The filters are bought from the webstaurantstore.com and the funnel from Bass Pro. The filters really clean the oil and if you want to polish it filter a second time but double the filters.