Chicken wings are back. I do not know why, but they're getting very popular again. I see that a chain restaurant that specializes in wings has appeared in the Bay Area. Don't get me wrong -- I do like them. In fact they are quite delicious cooked many different ways: You can grill, bake, fry and even steam them. They're also great for making broth. This one is seasoned with just salt, pepper and chili powder, then simply fried without flour. It comes out very crispy outside but soft inside.
We don't have a large-capacity commercial fryer, so we use these 1-pound oil capacity mini-fryers. My assistant spends about 45 minutes to fry 15 pounds of chicken wings. They're gone a few minutes after we serve them.
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