Can I deep-fry frozen/ ice glazed uncooked chicken wings? if so, how long at what temp?

Question

I bought a bag at wal-mart, and it doesn't have deep-fry instructions

Answer 1

You can, but you have to be very careful. The wings will splatter. I would deep fry at 350 for about 10 minutes. Check with a meat thermometer to make sure the internal temp is 165 degrees F.

Answer 2

I have experience as a professional chef. You can deep-fry these wings, but you have to take a few precautionary steps. FIRST OFF, it's never a good idea to drop what is basically an ice cube into a vat of hot fat. Not only will it create the hot fat equivalent of Old Faithful, if doing this on a burner setup, you could start a grease fire. Put them in a colander under a stream of cool, running water, or better a bowl of water in the refrigerator, until they have thawed out. Remove them, drain them and pat them thoroughly dry. I know this seems like a giant pain in the butt since they are perceived as a "convenience item," but painful burns are not very convenient. The dryer you can get them, the crispier they will get. I don't usually use flour or batter, just salt and pepper to taste. NEVER crowd your fryer, they should all be able to float without touching each other.. Best temp is 350-60 for the fat and make sure that it is hot first (I use a candy thermometer, they are designed to clip to the side of the pot, in my case an enameled Dutch oven). Use an instant read thermometer to measure the interior heat of the wings as they cook, insert it into the thickest part just beside the bone (bones are poor conductors of heat) and remove them at 165. They will continue to cook and rise in heat for a couple of minutes. Then toss them with the sauce of your preference.

Answer 3

I have cooked over 5,000 orders of wings in a restaurant from raw frozen. Size is the main thing. For wings that are 12 to a pound, seven minutes is usually enough. For wings that are 7-10 a pound you need to go about 10-11 minutes. Drop your wings in all at once slowly in a basket. If the oil stops sizzling within a minute, take them out to let the oil come back up to temp. The oil should be between 350-375. If it goes below 300, the wings will not be crispy. They will sink into the oil. When they float freely, they are close to being done. Take out the largest drumstick and pull it open to check for doneness. The meat should be white and the bones should still have a bit of pink in them for perfect wings. I use 2oz Red Hot for every pound of wings with no other ingredients. It may not seem like much but any more and you just get soggy wings and the runoff is wasted. It is better to cook frozen wings than thawed because the skin will get crispy without overcooking them.

Answer 4

Frozen Wings

Answer 5

do as stated before checking with a thermometer, but please be very careful when deep frying anything that has been frozen or very wet, the moisture will cause hot grease to boil and bubble, possibly causing burns or fire. i used to work in a restaurant and seen this "boil-out" happen with chicken tenders, took a long time after hours to clean the mess up off the floor.

Answer 6

Deep Fryers At Walmart

Answer 7

That's how I cook 'em, but, get ready 4 the popping grease. I use a screen type thing 2 put over the pot. Do not know if there is another, that's just how I do it. Then I put them in a bowl full of hot sause, whatever u like, let them swim around in them, then chow down!!

Answer 8

use 1/4 cup olive oil, and the rest regular.
put chicken in pand and heat to 325
add a little bit of salt.

or for home made
to bread the chicken roll in butter milk(or regular) then dip in flour with spices


spice mix
1/2 teaspoon of cayanne peper
2 pinches of seasoning salt
peper
and 1/2 a pimk of nutmeg
add all this to flour and use same cooking instructions as at top


hope its good
it was good enough to win first prise at competition