I finally discovered chicken wing Nirvana. Double frying. Additional advantage of this method, you can par-fry a huge bunch ahead of time, and finish fry them quickly just before serving - good for the super-bowl party! Of course no one says you have to wait, you can slow fry them, take em out, let the heat build up and drop em right back in for immediate consumption
Cook time: 1 hour
wash and dry chicken wings
heat lard to 225 dF
add wings - crank heat to maximum
NOTE: unlike when using 425dF oil, the wings dont create a humongous foam up, so you can add a ton of wings if your pot is large enough. I had a gallon of lard in a huge 3 gallon stock pot and added 30-50 wing sections. They just calmly simmered. Of course the oil will cool down, so cranking the heat gets it back up to 212. Oil will not go above 212 (boiling point of water) till the bulk of the water in the wings is gone.
4.Cook for 45 minutes, or until the oil temp goes noticeably above 212, I waited for 235dF (I had a deep fry/candy thermometer in it the entire time)
- remove wings from oil. Put aside, or refrigerate, or freeze - as desired.
When ready to serve:
6. Heat lard to 425-450 dF
7. fry wings for a few (2-3) minutes till they stop bubbling vigorously. When fried in lard, they do not get dark brown patches that they get when frying in seed oils - so don’t be fooled if they are only light golden with no dark patches.
8. toss with sauce of choice and YUMMMMMMM