How to: Wings at Home!

Step by step instructions.  It's not rocket science.  It just takes a few steps and a little work. 

1.  The appliance. You need a deep fryer.  Go get a deep fryer.  You can use a large kettle with oil on the stove top but it can be extremely difficult to control the temperature of the hot oil on the stove top.  Consistent temperature is the one of the key factors to making great wings at home.  So, like I said, go buy a deep fryer!

ALL THINGS WINGS recommends this deep fryer.  It's what we use.  And it's pretty bad ass.  It maintains the temperature really well and has a large food capacity. And even an oil filter. 

2. The oil.  For best results, I have found that Canola oil is the way to go.  And it stinks up your house a little less than other popular oils.  So then, fill your fryer with canola oil to the specs recommended by the deep fryer manufacturer. Plug it in. Turn it on. Set it for 375. 

3. The wings.  Buy fresh, never frozen wings.  You know the kind...they usually come on the Styrofoam base wrapped in plastic wrap.  They also are typically un-split.  That means you're going to have to get your hands dirty.  But it's worth it.  Split the wings apart from the drumstick.  Also, separate and discard the wing tip.  You can use a very sharp knife or a good pair of kitchen scissors to do the splitting.  

4.  You're done splitting...now wash your hands!   Your fryer has preheated to 375 and is ready for cooking.  Drop your wings into the fryer carefully, and again, according to your fryer's manufacture instructions.  Don't overload the oil.  I can only cook about 12-14 decent sized wings at a time in my fryer.  If you overload the oil then the wings just aren't going to cook very well.  Set a kitchen timer for 15 minutes.

5.  The sauce.  Whatever sauce you choose is up to you.  But here's a tip on how to use the perfect amount of sauce and perfectly coat your wings at the same time.  Pour a small amount of your favorite sauce into a Tupperware container or any other "tub-like" container that will seal.  When the wings have finished their 15 minutes in the oil...remove them from the oil and let them stand for only about a minute.  Then put them in your sauce container.  Seal it with the lid and give it shake!  Shake it.  Swirl it.  Twirl it.  Then open it up and take a look.  If needed, add just a little  more sauce.  If not needed, pour your perfectly crispy, perfectly saucy wings on to your plate. And Enjoy!

Any questions?   Ask your questions or leave your wing-making suggestions below in the comments.

That's it.  Remember: canola oil @ 375, never frozen wings, shake in a sealed container.  So easy.

PLEASE BE CAREFUL AND ALWAYS RESPECT THE DANGER OF WORKING WITH HOT OIL!  DON'T HURT YOURSELF OR ANYONE ELSE!