I wanted advice on pre baking wings?
Does anyone do this to save time in the fryer and oil life?
What tempature and time should I bake them for?
Thanks for the help.
Every main liner offers ... cooked & seasoned frozen chicken wings... they are seasoned then baked then frozen.
You take them (frozen) and drop them in a deep fryer (350) - once warmed thru and crispy on the outside you sauce and serve.
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Great idea, I have done this with duck wings for an appetizer, except that I didn't pull the bones, I left them whole. Definitely great on pick up time without sacrificing quality.
I've seen it done a number of ways at work, all precooked the wings in some fashion and just fried to order to speed up ticket times.
1.) Brined with aromatics and left on a speed rack overnight to dry, poach in fryer at lower heat til cooked through, then fried to order at higher temp.
2.) Someone used to poach just in court bouillon and fry to order and swore by the results. I guess this would yield a moist chicken wing if done properly.
3.) Another guy used to bake them through then fried to order, this was not my preferred method. My least favorite way of doing wings.
4.) At home I salted heavily with kosher salt and tossed some thyme with them, left them sit 6 hours in the fridge on a sheet pan to allow the salt to work it's magic, baked at high heat and got great super crispy results.
All in all I recommend some sort of salting before hand to attain nicely seasoned, moist and crispy results. Doesn't matter if it's brined or just heavily salted.