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Here's one of the best tips we ever received...from the now defunct
Half-Fast Oyster Bar in Ft. Lauderdale, FL - one of the leaders of the
Turner's Top 100 back in the day...
Take 1/4 Lawry's Seasoned Salt and 3/4 flour and mix well. Take a
pinch of this mixture and sprinkle on your raw wings 24 hours before
cooking. Turn the wings over and sprinkle the other side.
Refrigerate for 24 hours, then deep fry. This gives an unbelievable
crunch to the finished product, without giving the wing a heavy breading.
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When removing seeds from jalapenos, we've discovered a
method that greatly reduces the pain. Cut the stem-top off the pepper,
then slice it in half lengthwise. Now use a grapefruit spoon to scoop
out the seeds and ribs inside the pepper half. This method eliminates
the possibility of getting jalapeño oil underneath your fingernails (very
painful). We still recommend the use of plastic gloves when handling
peppers.
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Always slice celery as the first step in your hot wing
preparation. Place the sliced celery in ice water and allow a minimum
of one-half hour for proper hydration. Drain the celery just before
serving the wings, and season with Old Bay Seasoning or Lawry's Seasoning
Salt if desired.
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Always use fresh wings for your recipes. We recommend
Tyson brand chicken for its consistent quality.
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Make sure you allow enough time between batches for your
oil to recover a high temperature before starting the next batch. Hot
oil and cold chicken are essential for proper crispness. Just before
cooking the wings, place them in the freezer for 5 minutes for an extra
chill.
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After draining cooked wings, allow no more than 30 seconds
before dipping the wings in hot sauce.
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