Crispy, hot, and vinegary nuggets of bliss.
Double frying creates a shatteringly crisp skin.Buffalo wings are pure, unadulterated, crispy, greasy, hot and vinegary nuggets of awesome. Whether you believe the apocryphal account of their creation as an impromptu late-night snack at the Anchor Bar in Buffalo New York, or the equally apocryphal story Calvin Trillin tells of a John Young and his "wings in mambo sauce," there's one thing that we can all believe: youAs a country, we consume an insane amount of Buffalo wings.
The Perfect Buffalo Wing shall be shatteringly crisp, with a blistered, bubbly surface that crackles and crunches with each bite. We've already seen that even within one batch of chicken wings, the amount of bubbling you get can vary. The question is, how can you maximize the blistering and guarantee consistency between each and every one in the batch? Let me take you under my wing as we forge ahead.Answer: Both of them rely on three occurrences in order to give them a desirable structure.
Here's the game: with bread dough, you have quite a bit of control over how easily bubbles form when the dough is heated. Add more water, you get more steam and more easily stretched dough. This leads to faster, bigger bubble formation when the dough is finally heated. With chicken skin, you get close to zero control over its water content*, and absolutely no control over how easily bubbles are formed...*Ok, ok.
To figure out what was going on, I performed a number of experiments, testing various temperature and time combinations. Here's what I did:Fried at 400°F for 3 minutes , frozen, fried at 400°F until crisp.Fried at 400°F for 10 minutes , frozen, fried at 400°F until crisp.Fried at 325°F for 8 minutes , frozen, fried at 400°F until crisp.Fried at 250°F for 7 minutes , frozen, fried at 400°F until crisp.
It just never occurred to me that it could be a useful way to cook chicken wings.* Learn something new every day. Or at least, you learn something very, very old in a new way every day.
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