I have a question about the recipe "Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken" from Genius Recipes. Anyone have any idea how long the wings would take? I have a ton of wings in my freezers I want to use so instead of a whole chicken I'll just use those, but I'm wondering if they take less time becuase they're so much smaller...Also do we think I'm okay using homemade buttemilk (milk + lemon juice). I'm assuming it'll be fine but just wondering...thanks
Are you just removing the tips and just using the drumettes? (I would and save them for stock) If so, I'm guessing 12-15 minutes. Maybe less depending on their size. You'll know by the lovely brown color.
You didn't ask, but in case you want an Asian fried wing, these are my favorite. http://www.thekitchn.com...
I think it will be fine, I just wonder if it might be awkward frying the whole wing. When I've seen both pieces fried, they've always been separated, but I've also been served the entire fried wing at a wing place here in Portland.
Well this was absurdly good. I brined small chicken wings (separated) for about 24 hours then dried them in my fridge uncovered for another 24. I added some garlic powder to the flour because garlic. I fried the wings in 350 oil for about 8-9 minutes and they came out perfect on the inside with great rosemary flavour and they weer very moist. The outside was perfectly crispy and really stuck to the chicken well. My only complaint is that the outside may have been slightly too dark...maybe my thermometer is off, so next time i'd do 325 instead of 350 oil. Also the coatingwas a tad too salty but again that may be my measurements...i've been using sea salt instead of kosher and think the quantities are different. in any case this worked really well and is now my fried chicken recipe forever. I also made a super easy dipping sauce from maple syrup, dijon and balsamic vinegar which paired very well and took about 45 seconds.
