I’ve been making wings in the oven with the baking powder method for almost 10 years now. Finally, I’ve started deep frying them. I first bought a cheap deep fryer on Temu. This has worked well, but the smell is too much for the house. As a Cajun, I naturally own a propane boiler setup for crawfish. Easy work for an aluminum fryer pot and basket.
by ntrpik
5 Comments
I do. Can’t stand the smell in the house.
Yes, I always fry mine outdoors and have a similar set up. Recently I upgraded to a cast iron pot from Outdoor Gourmet, big difference in heat retention!
Buffalo Bills season ticket holder. We make wings at our tailgate every week.
My rig is a ninja wood fire pro XL. Toss my wings in the basket, smoke for two hours at 225, airfry at 400 for 10 mins, spin in sauce. I’ll make wings pretty much weekly. I’ll marinate the wings over night in Dan-os chipotle, then toss in the ninja around 1130am on friday. Add my sauce, (franks, butter, garlic powder, onion powder, chipotle powder, honey or maple syrup). Then gorge myself from 245-3 because no one is home, I have 30 wings, and no one else in my house likes bone in wings and it’s my cheat meal.
This is the way