Hi all, I like to make chicken wings at home. I use about 3 bricks of pure lard (unhealthy I know, but the ONLY way to do wings!!) in a cast iron dutch oven on the stove. I heat my oil, get it up to about 350, then wiat til the temp stabilizes. The problem, though, is that as soon as I add my wings, the temperature spikes up to close to 400. Anyone know why that's happening? It eventually stabilizes in about the 330 range on high heat, which is not PERFECT, but plenty to get a nice golden crispness. But it's that initial drop that gets a tad dangerous. Thanks. Hope everyone's well.
I excel at sauteeing onions.