BELLA 13769 0.9L Deep Fryer - Manual (Page 16)

14
ChiCken wings 2 ways
Hot Wings or Asian Glazed, these wings are moist and juicy,
crisp and flavorful.
Makes 16 pieces
3-3/4 cups peanut or canola oil for frying
8 chicken wings (cut to: 4 flats, 4 drumettes)
Brine
1/2 cup packed brown sugar
1/2 cup kosher salt
1 orange, cut into eighths
2 cups boiling water
8 cups ice cubes
1. Brine chicken in advance. Time permitting, brining your chicken will ensure
moist and juicy wings. Place sugar, salt and boiling water in a large bowl;
stir until sugar and salt are completely dissolved. Add orange and
ice cubes and allow the mixture to cool completely. Place wing pieces in
the cooled brine. If needed, add cold water to cover. Seal tightly and
refrigerate at least 1 hour to overnight.
2. Preheat oil to 375ºF.
3. Working in batches of about 6 to 8 wing pieces, fry in preheated oil until
deep golden brown and crispy. Chicken is done when no signs of pink show
when pierced at the bone, about 7 to 10 minutes.
4. Drain golden chicken wings on brown paper bags or absorbent
paper toweling.
5. While chicken is frying, prepare sauce or glaze of your choice.
See recipes following. Add hot chicken to sauce or glaze and serve.
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eZ ClassiC
BuFFalo hot wings sauCe
Makes 1 cup
1/3 cup unsalted butter, melted
1/2 cup Louisiana® hot sauce
3 dashes Worcestershire® sauce
1 tablespoon apple cider vinegar
1 teaspoon Kosher salt, more or less to taste
creamy blue cheese dressing
celery sticks
1. Combine all ingredients in a medium saucepan. Mix well and heat until
warm and creamy smooth. Add all fried wing pieces, tossing until chicken is
well coated.
2. Hot wings are traditionally served with a creamy blue cheese dressing
and celery sticks.
SO-309514 BELLA 0.9L Deep Fryer IM_r4.indd 14 2013-06-03 11:38 AM