i just got a deep fryer anyone out there have a good chicken wing recipe or any suggestions on what to cook in it. I made haddock and fries last night and it came out pretty good.

Google deep fried chicken wing recipes and you can read until your end of days.
Love deep fried foods but it can be messy dealing with the oil.

quote:

Originally posted by lastmanstanding:
Google deep fried chicken wing recipes and you can read until your end of days.
Love deep fried foods but it can be messy dealing with the oil.

i have but pepole have their own recipes that thay might like to share as the mess go's i got the tefal ultimate ez clean it straines the oil in a container in the bottom then throw the rest into the dishwasher

6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar 1 Tablespoon chili powder
1 Tablespoon granulated garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne

Smoke wings for about 2 hours indirect with this rub on, then deep fry for about 1 minute in vegetable oil, then get bottle of Frank's Hot Sauce and make the buffalo wing sauce from the recipe on the back of the bottle or go to their website to get it.

I make these every New Year's Eve, not sure how that has become a tradition at my house but it's the only day of the year I'll eat wings.

Deep fry wings, toss in large bowl or container, mix with Franks Red Hot Sauce and melted butter mixture. More butter, more mild, less butter, better, but you still need some in there. You could always make the mixture hotter by adding other sauces.
I went to school up near Buffalo, and this is how they make them where I went on Wednesdays, .10 wing night.

quote:

Originally posted by apf383:
Deep fry wings, toss in large bowl or container, mix with Franks Red Hot Sauce and melted butter mixture. More butter, more mild, less butter, better, but you still need some in there. You could always make the mixture hotter by adding other sauces.
I went to school up near Buffalo, and this is how they make them where I went on Wednesdays, .10 wing night.

Fry wings @ 375°F for 12 min.
Melt 1/3-1/2 cup of butter (less is hotter, more is milder).
Mix butter and Franks Red Hot, toss wings and enjoy.

Best recipe by far and never any complaints from anyone that's tried mine.

quote:

Originally posted by mutedblade:

quote:

Originally posted by apf383:
Deep fry wings, toss in large bowl or container, mix with Franks Red Hot Sauce and melted butter mixture. More butter, more mild, less butter, better, but you still need some in there. You could always make the mixture hotter by adding other sauces.
I went to school up near Buffalo, and this is how they make them where I went on Wednesdays, .10 wing night.

Fry wings @ 375°F for 12 min.
Melt 1/3-1/2 cup of butter (less is hotter, more is milder).
Mix butter and Franks Red Hot, toss wings and enjoy.

Best recipe by far and never any complaints from anyone that's tried mine.

I add a little parsley for looks and a light sprinkle of salt and garlic powder.

I've had a deep fryer for 5-6 years.

The most popular thing we do with it is home made french fries. Second to that is home made potato chips.

Third would be Panko breaded chicken fingers.

Then, breaded eggplant "fries."

Latkes.

When it comes to the fries, this is the way we like them:

1/4 inch mandolin, rinse until clear water, then sit in salted water overnight.

fry once at about 300 for ~5 mins, let cool to room temp. At this stage, you either freeze them to fry later, or throw them back in at ~450 until done to your tastes. This gets the crispy on the outside soft on the inside every time, that just throwing raw potato in until cooked can't compete with.

It's the Belgian way, not "french."

Just use franks hot sauce when you sauce them. seriously, me and everyone else here who cooks will tell you we put that in everything.

The "rule of thumb" recipe most restaurants start with is half Franks, half olive oil (or one part olive oil to two parts Frank's for hotter) for your toss pan. You can brine the wings overnight with various chili powders to get more heat in them.

For fried chicken pieces, hard to go wrong with crushed Kellogg's Corn Flakes with spices and milk dip for your batter.

Actually, hands down, the best dessert I've ever had from a deep-fryer, was a breaded deep fried rice crispie treat. Holy shit it was delicious, then you wanted to die after about 20 mins.

quote:

Originally posted by wingfoot:
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar 1 Tablespoon chili powder
1 Tablespoon granulated garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne

Smoke wings for about 2 hours indirect with this rub on, then deep fry for about 1 minute in vegetable oil, then get bottle of Frank's Hot Sauce and make the buffalo wing sauce from the recipe on the back of the bottle or go to their website to get it.

I make these every New Year's Eve, not sure how that has become a tradition at my house but it's the only day of the year I'll eat wings.

that sounds good i'll have to try it in the spring its -2 here in NH

quote:

Originally posted by side_shot:

quote:

Originally posted by wingfoot:
6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar 1 Tablespoon chili powder
1 Tablespoon granulated garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne

Smoke wings for about 2 hours indirect with this rub on, then deep fry for about 1 minute in vegetable oil, then get bottle of Frank's Hot Sauce and make the buffalo wing sauce from the recipe on the back of the bottle or go to their website to get it.

I make these every New Year's Eve, not sure how that has become a tradition at my house but it's the only day of the year I'll eat wings.

that sounds good i'll have to try it in the spring its -2 here in NH

I use a Primo smoker, it’s a thick ceramic grill/smoker, colder temperatures don’t seem to bother it too much, although we don’t get those type of nasty temperatures you are getting.

Slight thread drift... what oil do you fry experts use and what are the best methods of storing/reusing oil?

The fryer we have takes about a gal of oil and we've use peanut oil for fish frying which is a little costly and I'd like to be able to save and reuse it several times.

Buy the huge container of Zatarain's Seasoned Fish-Fri at Amazon .


Fried fish ingredients:

Halibut (what I used in Alaska) or Catfish sliced into 2x2 squares

Yellow Mustard

Jar of dill pickle hamburger slices

Zatarain's Seasoned Fish-Fri

Peanut Oil

Steps:

Heat peanut oil to 375

Dredge pickle slices in Zatarain's

Fry pickle slices

Repeat until you've fried the entire jar

[pro tip]Dump out pickle juice and set aside pickle jar[/pro tip]

Dip fish in mustard (can also put mustard and fish in baggie and shake)

Dip fish in Zatarain's

Fry fish until 140f internal temp

repeat mustard, Zatarain's, and fry until fish is all fried. Be sure to let the oil come up to temp before next batch so batter isn't soggy/oily

Eat

Once oil is at a safe temp, filter (I used a funnel with coffee filter and cheese cloth over coffee filter. Better with one person pouring and one person holding funnel) oil and save in fridge

[pro tip]Put the sludge left in bottom of fryer and stuff in filters in pickle jar. Close lid and you discard. The fried pickles and leftover pickle jar is the best way I found to deal with the fryer sludge. Also, I love fried pickles. Plus, I used the fried pickles as enticement to show up on time for my fish fries because they go fast.[/pro tip]

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

I often do chx wings in mine from frozen

When first dropped I let them cook til thawed, which also drops the oil temp.

I pull them and let the oil come back up to temp then drop again, this gives a nice crispy skin

Twice fried French fries are great also

Mrs Cliff just peeked over my shoulder. She said all the above suggestions are great, but I should mention what she uses in our house 99% of the time.

https://www.house-autry.com/

House Autry is a no shit, Gods gift to deep frying IMHO. When she fries chicken wings, fish, hushpuppys, and my FAVORITE, jalapeno hushpuppies, I'm in heaven. It's that good. Walmart carries it. A couple of months ago she called me and asked that I stop and pick some up for some chicken she was thawing our for dinner, being that we were all out. I damn near cleaned out what they had. You want it a bit spicy? Get the medium hot.
And of course don't forget a liberal amount of your favorite hot sauce. One of the very few times I use the work liberal in a good sense.

Oops. Amazon carries it also.

quote:

Originally posted by NavyGuy:
Slight thread drift... what oil do you fry experts use and what are the best methods of storing/reusing oil?

The fryer we have takes about a gal of oil and we've use peanut oil for fish frying which is a little costly and I'd like to be able to save and reuse it several times.

Ive been using Wesson Canola oil or whatever is on sale. After cooling I will strain the oil back into its original container (to keep of crumbs and crap out) and mark the lable indicating how many times Ive used it. The darker it turns, the more you've used it. I only use my oil max 3-4x as it gets nasty after a while.

In the restaurants I work, the wings are always boiled first. Then they sit for quite a while to drain completely and cool. Then back in the fridge.

The fries, like ARC wrote, you double cook them. The first time to remove the moisture at a lower temp. You can do the same thing with an open. Lower temp in the oven until mostly cooked, higher temp in the fryer to finish them.