Pre Cooking Wing Advice?

Discussion in 'Professional Chefs' started by grid iron great, Jan 20, 2014.

  1. grid iron great

    grid iron great

    Messages:
    1
    Likes Received:
    10
    Exp:
    Owner/Operator
    Hello there,

    I wanted advice on pre baking wings?

    Does anyone do this to save time in the fryer and oil life?

    What tempature and time should I bake them for?

    Thanks for the help.
     
  2. michaelga

    michaelga

    Messages:
    1,237
    Likes Received:
    64
    Exp:
    Retired Chef
    Every main liner offers ... cooked & seasoned frozen chicken wings... they are seasoned then baked then frozen.

    You take them (frozen) and drop them in a deep fryer (350) - once warmed thru and crispy on the outside you sauce and serve.

    America's  number one favourite!
     
  3. veronporter

    veronporter

    Messages:
    95
    Likes Received:
    13
    Exp:
    Sous Chef
    We've had great success doing them confit in duck fat, pulling the bones out, cooling, vacuum sealing to store and deep frying to order. Delicious! Also an extremely quick pick up time.
     
  4. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    Great idea, I have done this with duck wings for an appetizer, except that I didn't pull the bones, I left them whole. Definitely great on pick up time without sacrificing quality.
     
  5. youngchefkarl

    youngchefkarl

    Messages:
    77
    Likes Received:
    12
    Exp:
    Sous Chef
    Typically we season them slightly and cook them at 350 F for about 20-25 minutes before service. Then fry them to order. If you cook them too long in the oven the wings will shrivel up and will not be as good. You can fry them from raw but it takes much longer. 
     
  6. bkachef

    bkachef

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    I poach my fresh wings to 155
    And let carry over and then cool down and fry to order. They come out great and keep plump shape
     
  7. bkachef

    bkachef

    Messages:
    7
    Likes Received:
    10
    Exp:
    Professional Chef
    If poaching must use heavy seasoned water but will get flavor into wings
     
  8. linecook854

    linecook854

    Messages:
    282
    Likes Received:
    19
    Exp:
    Head Chef
    I've seen it done a number of ways at work, all precooked the wings in some fashion and just fried to order to speed up ticket times.

    1.) Brined with aromatics and left on a speed rack overnight to dry, poach in fryer at lower heat til cooked through, then fried to order at higher temp.

    2.) Someone used to poach just in court bouillon and fry to order and swore by the results. I guess this would yield a moist chicken wing if done properly.

    3.) Another guy used to bake them through then fried to order, this was not my preferred method. My least favorite way of doing wings.

    4.) At home I salted heavily with kosher salt and tossed some thyme with them, left them sit 6 hours in the fridge on a sheet pan to allow the salt to work it's magic, baked at high heat and got great super crispy results.

    All in all I recommend some sort of salting before hand to attain nicely seasoned, moist and crispy results. Doesn't matter if it's brined or just heavily salted.