Author Topic: Hot Wings?  (Read 5138 times)

Offline capozzoli

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Re: Hot Wings?
« Reply #30 on: December 28, 2010, 02:09:56 PM »
Ideally 350-375 aim for three seventy five, put in room temp food and it will drop to 365 and thats perfect. Duration depends on size of food and the volume of food to oil ratio.

Fry at that temp for a little while and start pulling them out every now and then check them. I like them extra crispy.
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Offline phillamb168

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Re: Hot Wings?
« Reply #31 on: December 30, 2010, 04:26:35 AM »
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.
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Offline beerocd

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Re: Hot Wings?
« Reply #32 on: December 30, 2010, 05:57:15 AM »
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.

sounds like you're gonna pop em in "wet" - be careful! Should splatter pretty good.
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Offline phillamb168

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Re: Hot Wings?
« Reply #33 on: December 30, 2010, 07:01:08 AM »
Ok, you've convinced me to try frying them. Gonna do it tonight at 375 like Cap sez. They've been "marinating" overnight in a tablespoon of baking powder, tsp of chipotle powder, and a tablespoon of some bbq rub. Should be interesting to see how they turn out.

sounds like you're gonna pop em in "wet" - be careful! Should splatter pretty good.


It wasn't a real marinade - just a powder coating. I expect them to be super dry from 24 hours in the fridge with plenty of surface area exposed to air. But I'll still be careful of course  - third-degree burns are rather unflattering.
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Offline euge

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Re: Hot Wings?
« Reply #34 on: December 30, 2010, 11:18:04 AM »
Put one in first and see what it does. It may splatter a bit but I bet theres no problem. The baking powder in the article really had me intrigued.
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Offline capozzoli

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Re: Hot Wings?
« Reply #35 on: December 30, 2010, 02:06:08 PM »
I cant figure out why they want baking powder in that recipe. Baking powder being an acid based leavening agent that releases co2 into batter or dough without fermentation; it makes no sense to me that it would be in that recipe. Unless the recipe designer is after the corn starch.

Baking powder is a mixture of corn starch and baking soda. We usually only buy baking soda, if a recipe calls for baking powder I mix it myself by adding cornstarch. 

If you dredge lightly the wings or duck, or fried chicken in corn starch, rice starch, potato starch you get a crispy, resilient finished product.

Do you think that is why they call for baking powder?
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Offline Kaiser

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Re: Hot Wings?
« Reply #36 on: December 30, 2010, 02:34:41 PM »
Baking powder is more than just baking soda and corn starch. It also contains one or more acid salts. I had to look this up at Wikipedia. http://en.wikipedia.org/wiki/Baking_powder

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Offline capozzoli

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Re: Hot Wings?
« Reply #37 on: December 30, 2010, 02:56:38 PM »
Oops, right. I also add a small amount of cream of tarter when I make up my own baking powder. This is the acid sat that will act as the activator. That is the only reason the other acid salts are in baking powder. To act as an "activator" in different combination like, fast acting, double acting.

Still none of these reasons would make sense using it in that recipe.

I have heard that sodium bicarbonate will work as a tenderizer. But that would only make sense if that recipe called for baking soda.


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Offline euge

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Re: Hot Wings?
« Reply #38 on: December 30, 2010, 03:13:14 PM »
Cap did you read the article? It explains why baking powder is used.
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Offline capozzoli

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Re: Hot Wings?
« Reply #39 on: December 30, 2010, 03:28:59 PM »
This is it here right? Lots of wing info here.

http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html

I am going to conduct some experiments. I get the bubbled skin with just the corn starch. I want to see if the sodium bicarbonate actually does anything.  

Coarse I dont usually do them in the oven.

I do brush my turkey and roasted chicken with corn starch and the skin gets all crispy, blistery delicious in the oven.
« Last Edit: December 30, 2010, 04:50:17 PM by capozzoli »
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Offline tschmidlin

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Re: Hot Wings?
« Reply #40 on: December 30, 2010, 11:27:07 PM »
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)
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Offline euge

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Re: Hot Wings?
« Reply #41 on: December 31, 2010, 12:35:05 AM »
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)

My favorite part of the chicken. I don't even bother with the rest unless spatchcocking is planned. Though can't help thinking I could do an entire chicken with the special baking powder rub.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline phillamb168

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Re: Hot Wings?
« Reply #42 on: December 31, 2010, 01:27:04 AM »
Put one in first and see what it does. It may splatter a bit but I bet theres no problem. The baking powder in the article really had me intrigued.

I used my turkey fryer pot on the stove (but only with a bit of oil, so there wasn't much risk of boilover) and there was definitely a lot of bubbling going on. I was glad I put it in the big pot.

Baking powder changes the pH of the skin so that the Maillard reaction happens more quickly and you get better crisping/browning. I think.
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Offline MrNate

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Re: Hot Wings?
« Reply #43 on: January 03, 2011, 09:35:20 PM »
For what it's worth, when I did that last batch they were wet with marinade and dusted in corn starch ut there wasn't a lot of splatter.

...Of course, I didn't have the oil near hot enough, so there's that.
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Offline Pawtucket Patriot

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Re: Hot Wings?
« Reply #44 on: January 09, 2011, 12:42:33 PM »
I typically use a mixture of franks, butter, and various other spices to suit my mood.  Sometimes a lot of garlic, pepper, ginger, whatever.  Teriyaki, curry, anything goes.  Cook first, sauce them after.  Baked, fried, grilled, smoked, wings can be good no matter how you cook them. :)

That's pretty much my approach too. Franks, butter, a little splash of white vinegar and, depending on what I've got, some extra spices (usually either ancho or chipotle powder).
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