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The key to a great crispy crust and juicy interior in a chicken wing is the double fry method.

Now you may have heard of the double fry as a tried and true technique for awesome french fries or divine Korean fried chicken, but what if I told you the double fry method I’m using today actually has more in common with the French cooking technique of confit?
Watch the video to learn how to make perfect chicken wings at home!
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--- CRISPY CHICKEN WINGS ---
Ingredients:
- Chicken Wings
- Oil for Frying
- Salt

STEP 1:
Add a frying fat to a large dutch oven. Heat the oil to 230 F (110 C) and submerge the chicken
wings to cook for 25-30 minutes. This is the confit method.

Step 2:
The chicken wings are removed and drained from the oil. Letting them rest for at least 1 hour.

NOTE: At this stage, the wings can be sealed and frozen for when you are ready to fry them in
the next step. If you are freezing, make sure the skin in thawed and dried prior to frying for
optimal crispiness!

STEP 3:
Once rested, the chicken wings are fried in oil heated to 400 F (204 C). The wings should be
fried until they are golden brown and floating.

STEP 4:
Drain the fried wings on a paper towel and sprinkle with salt. Add the wings to a metal bowl
and toss them in your favorite wing sauce or spice rub.

Two Sauce Ideas:
Buffalo Sauce
- 1 part butter
- 2 parts hot sauce

Lemon Pepper
- 1 part pepper
- 1 part lemon zest
- 2 parts butter
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MISCELLANEOUS DETAILS

Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 30mm F1.4
Voice recorded on Behringer Ultravoice Mic
Edited in: Premiere Pro #ChickenWings

RESEARCH SOURCES:
- "Science of Confit Cooking", [ Ссылка ]
- "The Food Lab: For The Best Buffalo Wings, Fry, Fry Again", [ Ссылка ]
- "Food Science: Why You Should Rest Meat After Cooking", [ Ссылка ]

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