How to Deep Fry Chicken Wings

Female Speaker: Alright. So now that we have our fish seasoned and it is all skinned. You guys did a perfect job, that's fantastic. What we are going to do now is, since our oil is hot, we see it's about 350 degrees. That means it's very warm but you see that it's not changing color. So you know it's not too hot. We have our wings right here and we are going to do a very small amount at a time. So that means, I am going to drop them in. I will say, this is a wing right here and watch. Can you see all the bubbles in here? Female Speaker: Yes. Female Speaker: Come on, all the way down there. See the bubbles, now I don't want your face directly over that in case those pop. So now, I will put a couple more in, and this is one of those things that you want to make sure that you are safely doing it with the aid of an adult, because if you put too many in, you see all those bubbles. Then, it will bubble up too far and it will be dangerous. It could bubble over and start to fire. That's why I only filled it halfway full, and I am putting a very small amount in at a time, okay. So those are going to be beautiful. So we have our barbeque sauce warmed for that. I have to wash my hands because I just touched raw chicken. Did anybody else? Male Speaker: I did. Female Speaker: Okay. Make sure you come and wash your hands because that's cross contamination. That's really hot. Oh! Those are great. So you kind of watch. You see how it's about 350 right now, it dropped a little bit about 2 or 3 degrees when I put those in and now it's slowly coming back up again to 350. We have paper towels because once we pull these wings out of there, we want to make sure that we get any extra oil off, because that will be really greasy. So we have them -- Not quite. I can show you the color of them right now. See that, they are just starting to get brown. So about 3 or 4 more minutes, but you do want to make sure they are fully cooked because they could get somebody sick. So we have this and then once we get them in here, we are just going to put them in to dry them off from the oil, then I will just simply take out the paper towels and we are going to toss with a little bit of that barbeque sauce and we are ready to go. But, while we are waiting for those to get done, let's coat our fish. Somebody know what this is? Male Speaker: Corn. Female Speaker: Cornmeal, right on. So each takes -- a chunk of fish, and coat it. Female Speaker: Can we do it separate? Female Speaker: Yes. You can pick it up and dip it in the cornmeal and then put it back on that other plate. You can do it either way. So that way, it gives you each chance to dip it. Oh! It's good, and we salted and peppered it before we put the cornmeal on, so it has that full seasoning. Keep a look at this, Oh! They look great. One thing you will notice, this oil is very clear, and that's because it's brand new oil. If you were using a older oil, one that you've used before, you made some French fries, you did some other deep frying. The oil would be darker and so therefore, what actually color the items a little bit more, since this oil is so clean, they are not looking as golden brown, but they are quite possibly already done. I am going to check it. See how brown they are. Look at, how pretty those are. Just two more minutes. We are going to clean up our stations so that we can get ready for our Valerie and lunch and make sure to wash your hands if you touch the fish. I am going to pull our wings out. They look beautiful. Look at these you guys. Do you want to pull this out? Ariel, you can or Rachael, you can take some look. It's off, so you scoop them right out. Put them right in here, perfect. Okay, so these are our wings. They are fully brown, and I am going to use that paper towel, remember they are so hot. You don't want to burn yourself. So I am just going to drop those down. Now, here is your barbeque sauce. Female Speaker: How much you want to put over it exactly? Female Speaker: There your barbeque wings, how much do you want to put on there? Female Speaker: I don't know. Female Speaker: You want all that, too much. Do you tell me when, and then you are going to toss them up there. Tell me when? Male Speaker: That's enough. Female Speaker: That's enough? Male Speaker: I don't know. Female Speaker: Well toss in, it's kind of -- it seems like you need a little more. Male Speaker: Yeah. Male Speaker: Can I toss it up? Female Speaker: Yeah, just a minute. Let her try. Now, toss your chicken wings. While you are tossing those, you are going to add a little bit more. Go ahead and move on down. I am going to get rid of this oil, and this is going to be super hot. So I am going to stay behind, and I am going to go onto that stove back there. So I want you guys right over here, and that's just my way of making sure that everything is safe. I am letting you know what I am doing before I am doing it because that's safety. It's hot. This is very, very hot, come in behind. Female Speaker: We can get our fingers -- Female Speaker: They might be really hot. There you go. Now, I am going to move our stew over. This is looking great, and as you said, it is stewing over a little bit, and that's the condensation from the top of the lid. But, it lets me know it's simmering, and since we will clean it up, and again I am putting that handle pointed away, so I don't get caught on it, because I am going to be Sautéing or actually you guys can Sauté over here. Female Speaker: How do you saute? Female Speaker: Saute is a saute pan which is this one right here with the slope sides, and then we are going to apply a small amount of fat with high heat. That's exactly what's saute. It means, the true definition of saute is to jump. Female Speaker: Jump like this or -- Female Speaker: No, actually you remember when you have a pot really hot and you throw in vegetables, have you ever seen that they will just pop all the this -- and look, you hear that, that's to jump. It means that it's so hot. When you put them in there, it jumps up. Great, okay let's plate those here, you have this. Oh! Do you want to toss them more, just have them, and then I want you to pull them out one by one, put them over there. What you like with your sauce? Do you like boo cheese dressing on your wings or you just -- Female Speaker: Ranch Female Speaker: Ranch. You have got to make sure that's still going. I am going to take this orange. Remember, we zipped it, we took all that stuff up. And this is going to go bad really fast. So what I want you to do, will you cut that up into some wedges and do you know what that means if you just cut it the wrong way? We are going to have that for our fish, and that way, we will use it up fast, so it does not get old. It's boiled quickly. Female Speaker: Should you peel the other skin off? Female Speaker: Yes, go ahead. Thank you, and then we have our beautiful fish, okay.