- Joined Mar 18, 2010
I was wondering if anyone works or has worked in a restaurant that deep fries chicken wings from raw to order? At the restaurant I'm at right now they come in frozen, are thawed, baked, portioned, frozen and then taken out and thawed then deep fried as needed. Is this the normal industry standard for average restaurants? I prefer cooked from raw but is that functional in a restaurant kitchen? Does it kill the oil a lot faster? Take up lots of fryer time? We only have 2 fryers and they are used mainly for french fries, wings and a few other quick cooking apps.