The secret technique to cook the best chicken wings of all time

Fun fact: Americans brutally attack 1.35 billion chicken wings during the Super Bowl 2018. (The mathematician in me understood that if you put them all end to end, they would extend over nearly 100,000 km). To say that we are obsessed with these pieces of spicy delights is a serious understatement. Over the years, the Taste of the house Test Kitchen cooked them enough every way you could think. When I asked what was the best way to taste, everyone, without hesitation, said that frying allowed to get the best chicken wings out there. So I put together all the tips and tricks we could think of in the following steps. Awesomeness is guaranteed on match day or another day when you need an excuse for the wings. Do not miss these 10 cooking tips taught only in culinary schools. <h2 class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "How to make the best fried chicken wings"data-reactid =" 33 ">How to make the best fried chicken wings

You will need: 4 pounds of chicken wings 2 teaspoons of kosher salt oil for fryingTools: Deep Dutch Fryer or Dutch oven A grid in a mold A sharp and sharp knife

Step 1: Remove the ends of the wings

When you buy chicken wings, you usually get all the wing, which has three sections: the tip, the fin and the battery. Although I can be called to cut (forgive the game of football), there is very little meat in the end and it burns easily, so I like to remove this piece and keep it to make broth or broth. Using a sharp, sharp knife, cut the joint between the tip of the wing and the winglet. If you move the joints, it will be easy to see exactly where to cut. Make sure you know which 14 foods that you could eat all wrong.

Step 2: Separate the wingette and the drum

Moving the seal between the wingette and the battery will tell you exactly where to slice to separate them. Start using these others 25 awesome kitchen shortcuts you'd like to know sooner. Kitchen board testYou can buy frozen and thawed wingettes or drumettes if you want to skip the first two steps. We will not say anything.

Step 3: Chill

Dry the chicken with paper towels. Mix the wings with kosher salt and place them on a rack in a 15 x 10 x 1-inch baking dish. Refrigerate at least an hour or overnight. Kitchen board test: Salting and refrigeration will dry the skin slightly, which is essential to make it crisp once fried. Just be sure to leave them uncovered in the refrigerator so that the moisture evaporates.

Step 4: Fry them!

A home fryer is great for cooking wings, but do not worry if you do not have one. An electric frying pan works well, or you can use a Dutch oven on the stove. Fill it with oil so that when the wings are added, there is at least an inch of oil covering them without the risk of bubbles forming on top. Heat the oil to 375 ° F. Dry some wings and add them thoroughly to the oil. Make sure there is enough space between pieces, otherwise the oil will cool down too much and they will not cook quickly. It takes about eight to ten minutes to get a nice golden color. Remove the wings and drain on paper towels. Allow the oil to heat to 375 ° F before frying the wings. Discover these 20 food facts that will change the way you eat.