What goes better with summertime gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat. When it comes to frying them, it feels like it takes forever.
Our CVap Cook and Hold Oven is the workhorse in the kitchen, so we decided to put it to use to reduce fry time.
We took raw, fresh, jumbo bone-in chicken wings and advance staged them in the CVap oven at 165 + 0 (or 165°F vapor/166°F air in new CVap models) until they reached an internal temperature of 160°F. When we dropped them in the Collectramatic® fryer (open fry at 350°F), they were ready to serve in four minutes flat. The chicken was crispy on the outside, moist and juicy on the inside, and it exceeded a finishing temp of 165°F.
Staging really came through on these chicken wings! These are easy to prepare for catering, appetizer specials, or any time you just want a batch. You’ll be able to serve them up in minutes, with each batch hot, fresh, and delicious.