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Pre Cooking Wing Advice?

post #1 of 8
Thread Starter 

Hello there,

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.

post #2 of 8

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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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 8
We've had great success doing them confit in duck fat, pulling the bones out, cooling, vacuum sealing to store and deep frying to order. Delicious! Also an extremely quick pick up time.
post #4 of 8
Quote:
Originally Posted by veronporter View Post

We've had great success doing them confit in duck fat, pulling the bones out, cooling, vacuum sealing to store and deep frying to order. Delicious! Also an extremely quick pick up time.

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 8

Typically we season them slightly and cook them at 350 F for about 20-25 minutes before service. Then fry them to order. If you cook them too long in the oven the wings will shrivel up and will not be as good. You can fry them from raw but it takes much longer. 

post #6 of 8
I poach my fresh wings to 155
And let carry over and then cool down and fry to order. They come out great and keep plump shape
post #7 of 8
If poaching must use heavy seasoned water but will get flavor into wings
post #8 of 8

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.

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