We actually let the oil cool and strain it back to the container. I would use the oil slowly over the following months to stir fry or fry other stuff. Eventually the small amounts of murky oil goes into a sealed coffee container and into the trash. We don’t really have a local oil recycler. Closest one is 45 mins away!
kfc cooks like 4-6 chickens at a time in a pressure cooker. They don't stick to the bottom or the strainer. Try using round stainless shelving to layer your chicken parts.
Great video. This is just what I needed to see before we host our chicken wing gathering. Do you know approximately how many dozen or pounds of wings you were able to put in there at one time?
Its good practice to put as many as you can to the pot full of cold water 1st in the same manner you intend with the oil... leave at least an inch to max fill line for when the oil expands at temperature. Take everything out of the water and take note of where the water line is... thats how much oil you put in with that amount of meat.
those gloves may protect you when touching hot pots and pans, but not oil.. as oil can seep or absorbent oil into those goves and burn the skin. the only gloves that are hot oil proof are the ones that look like a plastic but is completely heat resistant and non absorbent for oil. the only way to check is to put the gloves on and run your hand under cold water in the sink, if your hands get wet then they will also absorbent or let the oil pass through the layers.
Yea you could do it that way too. Only advantage to dropping them in a scoop at a time is that it doesn’t shock the oil with a bunch of wings all at once. I used to operate a commercial basket fryer and when we dropped a full basket of fresh wings, it would really steam and bubble up very dramatically in the beginning, then die down. Once I did two baskets at once and I had to pull them back out or risk overflowing due to the bubbles.
Smart move turning the flame off before adding the chicken. I'm glad i watched this before trying it myself!
Great video. Very informative. I used every aspect of it.
GREAT video man! Figuring out the displacement is key.
Great safety tips. Very nice editing too.
Thank you!
the chinese deep-frying is also on turkey style but they have custom layered rack/ basket so they put and lift dozen of chicken in a single step.
Epic video with big Ken!
Excellent video! Been thinking for a year to try.
Great video. Check out the Master built Butterball turkey fryer. Works great and it's electric.
Well done, going to buy one soon.
Thanks that was very informative
Thank you for this video!!
Great video, and entertaining, thank you!
nice job
Great video, thank you! How do you get rid of the oil?
We actually let the oil cool and strain it back to the container. I would use the oil slowly over the following months to stir fry or fry other stuff. Eventually the small amounts of murky oil goes into a sealed coffee container and into the trash. We don’t really have a local oil recycler. Closest one is 45 mins away!
Great video!
Thanks!
What’s the max amount of wings that can actually be fried at a time?
Nice video
Thank you.
How many wings would you say you could do per batch? Great video!
@@SanDiegoKellers about 30 or so wings 🍻
kfc cooks like 4-6 chickens at a time in a pressure cooker. They don't stick to the bottom or the strainer. Try using round stainless shelving to layer your chicken parts.
What temp did you get the oil up to before you dropped them in? The same 300-325 you tried to keep at? Great video man.
Thank you! The temp before the wings go in should be at 375F (@3:30), otherwise it’ll drop too low when the wings go in.
Greatjob
Can i use vegetable oil like you use in deep fryers i wanna try this for i good party i was thinking maybe half of the pot of oil or so then fry??
Yea veg oil works. I think it just has a lower smoke point
Great video. This is just what I needed to see before we host our chicken wing gathering. Do you know approximately how many dozen or pounds of wings you were able to put in there at one time?
I think we did about 5lbs of wings at a time. Good luck!
Its good practice to put as many as you can to the pot full of cold water 1st in the same manner you intend with the oil... leave at least an inch to max fill line for when the oil expands at temperature. Take everything out of the water and take note of where the water line is... thats how much oil you put in with that amount of meat.
Safe and delicious wings... good stuff. Just missed the Buffalo Sauce! :)
Ohhhh we had the Buffalo sauce, Ken whipped out his homemade recipe! It was so good 🤤
those gloves may protect you when touching hot pots and pans, but not oil.. as oil can seep or absorbent oil into those goves and burn the skin. the only gloves that are hot oil proof are the ones that look like a plastic but is completely heat resistant and non absorbent for oil. the only way to check is to put the gloves on and run your hand under cold water in the sink, if your hands get wet then they will also absorbent or let the oil pass through the layers.
Great video, How long did you fry them for?
He said 10 minutes. I’m going to try this today.
@@thatfestus8296 me too, still warming up the fryer. Doing a 10lb bag so probably 15-20 min
How many gallons of oil do you usually use with this method?
We get the 5 gallon containers and I’d say we use a little over half, so about 3 gallons.
So you don't bread them with flour or any seasoning ?
Well you could but we went with plain wings and doused in some good sauces. Flour can give you more crisp but it’s more work and clouds up your oil
Where is the seasonings
Could you have just put the wings in the mesh cylinder and lowered it in the oil instead of drooping them in ?
Yea you could do it that way too. Only advantage to dropping them in a scoop at a time is that it doesn’t shock the oil with a bunch of wings all at once. I used to operate a commercial basket fryer and when we dropped a full basket of fresh wings, it would really steam and bubble up very dramatically in the beginning, then die down. Once I did two baskets at once and I had to pull them back out or risk overflowing due to the bubbles.
😮 amazing
What did you dress the wings with? Parsley, parmesan....?
The one was butter, garlic, Parmesan and parsley. The other was homemade Buffalo sauce. It was such a great contrast and both plates disappeared 😁
Did you season the wings??
After they came out of the fryer.
Just got one tonight Thz
U in Baltimore?
Nope, Bethlehem PA!