Just purchased a deep fryer. Looking for a recipe to prepare hot & spicy chicken wings. ?

Any particular type of oil that is best to use? Also would like a recipe for deep fried Onion Rings.Just purchased a deep fryer. Looking for a recipe to prepare hot %26amp; spicy chicken wings. ?
BUFFALO CHICKEN WINGS





Fresh chicken wings (about 1 1/4 lbs. per person)


At least 12 oz. hot sauce (we use Durkee's red hot)


Cayenne (red) pepper


Garlic powder


Onion powder


Unsalted butter


A ';Fry Baby'; or ';Fry Daddy'; (a deep pot on the stove will work, but not as well)


Enough vegetable oil to reach fryer ';fill'; line


Celery stalks, washed %26amp; trimmed


1 wedge of blue cheese


1 qt. plain yogurt (try the kind with the cream on top)


3/4 qt. mayonnaise





BLUE CHEESE SAUCE: The blue cheese sauce is best when made a day in advance and aged in the refrigerator. Pour most of your yogurt into a mixing bowl. Add mayonnaise until mixture is still slightly tangy, but not overpowered by the mayonnaise (usually about a 60:40 yogurt:mayonnaise mix). Reserved yogurt can be added if you have gone too heavy with the mayo. Stir out all the mayo lumps, then crumble in the blue cheese and blend thoroughly. Refrigerate.


WINGS: Chicken wings should be prepared 1 to 3 hours before cooking. By letting them air dry you reduce spattering and make them more crispy. From each wing, cut off the wing tip at the joint and separate the humerus from the radius-ulna section at the other joint. Don't cut through the cartilage, but cleanly through the joint between the ends of the bones. This is easier than it sounds. Discard wing tips and lay edible pieces in a single layer on paper towels to dry.





HOT SAUCE: Melt 1 stick of the unsalted butter. Pour in the bottle of hot sauce and blend. Add 5 or 6 shakes each of onion and garlic powders. Cayenne is the fuel that makes these wings spicy. For mild wings add 1/8 teaspoon of cayenne. Real Centaurs will want to add cayenne generously. Go easy on your first batch though; it is simple to add more if they are not hot enough. Hot sauce should be kept warm while the wings are cooking, but should not boil or even simmer.





COOKING: Heat vegetable oil in fryer per fryer manufacturer's directions. Cook 8 to 12 wings in a batch, depending on the size of your fryer. Gently lower wings into the hot oil with a slotted spoon to avoid splashing if your fryer has no basket. After they have cooked for about 15 seconds, stir to separate. Wings are done when the frying noise has abated somewhat and they are floating. Remove wings with basket or slotted spoon and shake off excess oil





Transfer immediately to a plate with a folded paper towel on it. They should cool for a few seconds (usually enough time to put in another batch), before you dump them in the hot sauce mixture. Stir the hot sauce before adding each batch of cooked wings to blend ingredients that will have separated. Coat thoroughly, then remove each wing from the hot sauce with tongs and shake off excess. Serve immediately.





If you have more wings than you can eat, cook them all because they will not keep. Besides, cold Buffalo wings are delicious, too, but don't try to reheat.





Serve wings with blue cheese sauce in a small, personal dish and plenty of celery. The blue cheese is for dipping celery and wings. Don't forget the napkins.


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DEEP FRIED ONION RINGS





6 med. Bermuda or mild white onions (about 2 1/2 lb.)


1 slightly beaten egg


1 c. milk


3 tbsp. cooking oil


1 c. plus 2 tbsp. flour


1/2 tsp. salt


Cooking oil for frying





Peel and cut onions into 1/4 inch thick slices; separate into rings. Set aside.


In medium bowl combine beaten egg, milk and 3 tablespoons oil. Blend in flour and salt just until moistened.





Fill deep-fat fryer or 2 to 3 quart saucepan 1/3 to half full with cooking oil. Heat oil to 375 degrees. Using a fork, dip onion rings, one at a time, in batter to cover; let excess batter drip back into bowl. Working quickly, place each ring in hot oil. Fry rings, a few at a time, about 2-3 minutes or until golden brown, stirring once with fork to separate rings. Remove from oil with fork or slotted spoon; drain on paper toweling.





Repeat with remaining onion rings. Keep cooked rings warm on paper towel lined cookie sheets in a 250 degree oven. Sprinkle with salt just before serving. Serves 6-8. Freeze any leftover rings to use in omelets, vegetable dishes or on top of casseroles.Just purchased a deep fryer. Looking for a recipe to prepare hot %26amp; spicy chicken wings. ?
Peanut oil or canola oil will not burn as easily as vegatable oil.





My favorite is to salt and pepper the wings, fry the wings, let them cool a little, dip in butter and Franks Red Hot that is melted on the stove about 60/40 red hot/butter. MMMMmmmm good! You can come up with tons of different sauces, but toss the wings with sauce in a bowl after the wings have cooked. The key is to get the perfect wing in the fryer.





You can make the wings ahead, then toss with your sauce and warm them in the oven at 250 for 10 minutes if you need to do it beforehand.





Good Luck and Happy Holidays!





These are not a breaded wing, they are the original type and very spicy and tangy.
This is how I make my wings. You can bake off a whole bunch first and use as you want them or put them in the fryer strait from the oven. Some people like to put the wings in the fryer raw but then they worry so much about the wing being burned on the outside and still raw in the center. This solves that problem.





When making wings I like to bake them first then fry them.





Cut the tips off then cut at the next joint. Bake at 350 for about 20-30 minutes or until they are done. You can add them to the sauce of your choice now or fry them for about 2-3 minutes to get them real nice and crispy, drain the toss in your sauce.





Also I like to bake mine first because then I can keep some in the fridge and/or freezer and then just drop them in hot oil to warm and crisp up.





To make hot sauce. Here in the US there is a brand that is pretty common to start with. It is Franks Red Hot, doctor it up a bit and you end with with a good sauce. Here is how I doctor mine up.





1 big bottle franks


1/2 cup butter


1-2 tablespoons itailian seasoning


1-2 cloves grated garlic-optional





Heat in sauce pan. I like to cool mine to about room temp then put it in food processor until it cools a little more. This makes it combine better for reheating.





This also keeps well in an air tight conatiner in the fridge.


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Rhubarb B-B-Q---I understand not everyone has rhubarb on hand but this is good for future wings or what ever.





Ingredients:


1 heaping cup chopped fresh or frozen rhubarb


2/3 cup water


1 medium onion, finely chopped


1 teaspoon canola oil


1 garlic clove, minced


3/4 cup ketchup


1/2 cup packed brown sugar


1/2 cup dark corn syrup


2 tablespoons cider vinegar


2 tablespoons Worcestershire sauce


1 tablespoon Dijon mustard


1 1/2 teaspoons hot pepper sauce


1/4 teaspoon salt











In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.





Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.





In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.





Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.





Or This is my Absolute Favorite for WIngs:





Honey Soy Sauce:





1/2 cup butter


1 cup honey


1 cup soy sauce


1 cup terriyaki sauce


1 tbsp seseme oil


1 tsp fresh grated ginger





Heat in a sauce pan until melted and combined. Keep unused portion in the fridge in an airtight container. Heat a little for each use.








For rings make up a good beer batter, dredge the rings in plain flour then dip in the beer batter and fry. Here is my beer batter recipe:





1 cup flour


1 palmful sugar


1 good pinch salt


1 beer of choice (what ever you drink as long as it isn't a dark beer)





Mix the dry ingrediants the slowly whisk in the beer. You wont use the whole beer right away. Just add it until you get the consistency you want. A ticker batter will result in a thicker (of course) batter that is puffier. A thinner batter with of course give a thinner crust bbut also a more crunchy one.





Remove the baskets from the fryer and set aside. Dredge the onion in the flour first, then dip in the beer batter, gently wipe the bottom ot the ring on the egde of the bowl (gravity will re-cover it) Then dip the ring in the oil. Do only one ring at a timne and hold the ring in the oil for about 10-20 seconds. This helps to prevent the rings sticking together as they fry and and also from sticking to the bottom of the fryer.Also they will look better if you are trying to impress anyone. Reomve from the oil when the rings are golden brwon and float. Hook the baskets into the drain postion and put the rings in there to drain, then shake out on to brown paper bags or paper towels. Then put on serving platter.





This batter also works well with shrimp mixed seafood, other veggies such as caulifloer, zucchini, mushrooms etc...