Wednesday, February 15, 2017

DRIVE BY RECIPE FOR Crispy Crunchy Chicken Wings that you start in the Pressure Cooker, I did them in my Instant Pot


I love chicken wings, I hate guessing when they're done.  I don't like them baked, too much flipping and paying attention to.  I guess I think of chicken wings as bimbo food...pretty to look at but too much of a pain in the rear end to deal with regularly.  THEN I thought to myself, "hey, self, we have electric pressure cookers........." and my chicken recipe was born!

This goes fast, there's not many pictures because I was cooking instead of taking pictures but trust me on this one, go do it...  seriously.  No, there's not amounts here, this is a method!  Use it as a jumping off point!

TRACY'S PRESSURE COOKER CHICKEN WINGS 

(then into the fryer) 


INGREDIENTS

chicken wings
water
salt, pepper, garlic powder, onion powder, seasons of your choice
flour
corn starch
oil

METHOD AND THE FEW PICS I HAVE

Get some whole chicken wings, c'mon they're so much cheaper.
Cut the little nubby end off and put into a bag for stock later, seriously, save them!

PUT 2 cups of water in the pressure cooker liner and a steamer basket above.
Split the wings in half and drop in a steamer basket of your electric pressure cooker. Don't pack them tightly but just drop them in so it's sort of an even couple of layers.
The package I had was 10 wings, so 20 pieces.  You could probably do up to 30 pieces at a time without over crowding.

LOCK AND LOAD and set to HIGH pressure for 15 minutes.

In a large bowl combine a 1 cup each of flour and cornstarch.  Season heavily with salt, pepper, garlic powder, onion powder and whatever dry seasonings float your boat.

Put about 2 inches of plain oil (or lard) into a deep sided pan and heat on medium.

When the pressure cooker dings, release the pressure and carefully take the wings out, I just lifted the basket, and leave them to air dry a little bit, while the oil heats to 375, it only takes a few minutes.

Toss the wings in the flour mixture and carefully put them into the hot oil. Cook them in batches, they don't take long at all and you don't want to crowd the pan or lower the temperature of the oil.  IF you have a deep fryer, you can use it, of course, but don't overfill the basket.

Remember, they are completely cooked so this is purely for crunch and beauty.

Don't mess with them in the oil, put them in and leave them till you see brown around the sides, then flip and cook the other side.

Lift out and drain, season again with salt if you'd like then EAT THEM!!!!!!!!!!

They are so tender and juicy and crunchy all at the same time.  They are super fast (for wings), no fuss, the cook is easy and you can do other things while they cook, the fry is FAST and the wings are crunchy crispy delicious.

Go, do it, now!

 

/enjoy




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