Thats a real nice piece! Timing..... im not to sure of as I have a lame fryer that just never cooks anything right, hence why I never use it.

Tricia, nice looking pan. Chicken wings are very easy to make. I use my Griswold cast iron Chicken fryer or dutch oven pot on the stove to deep fry wings and fries. I like to keep the temperature around 360°F. They usually take a little bit longer than 10 minutes. Between 12 and 15 is more like it.

If you are making regular fries, use russet potatoes and make sure that you cut them up and soak them in cold water earlier in the day. Drain, and dry well on paper towels. The best French fries are double cooked. Fry for about 5 minutes in 350°F oil. Remove and spread out on paper towels so they don't stick together. Just before serving heat the oil to 375°F and refry the potatoes. They crisp up very quickly and only need a couple of minutes in the hot oil.

Homemade potato chips take even less time to cook. Slice the potatoes on a mandoline paper thin.

I have a small boneless rib roast that I'm thinking of grilling for dinner tonight and I might make fries or chips to serve with it.

Ann

another gorgeous piece of kitchen goodness!!!!
I'd follow Ann's directions...She makes the most gorgeous looking fried crispy things...LOL

Nice pan! I am sure you'll get alot of use out of it!

Shelley S.

Tricia, there is a video for hot wings on the site you posted :)

Ann, your instructions were perfect. Judging by their humongous size I suspect we did not have chicken wings but rather some sort of prehistoric bird. So, based on your instructions, I let them go a full 15 minutes @ 360 degrees & they were perfectly cooked. Tossed them in a warm raspberry hot sauce (got the recipe from here, I think) & the wings were delicious! Will do it again...just not too frequently.

Now, my stove's a mess & I don't know what to do with the oil. We sure did enjoy the wings though during the Pats/Buffalo game. Sides were homemade baked beans, fruit salad, & homemade bread. Nice meal.

Thanks, Ann.

/tricia

Well, I gave up last night & finished cleaning up the mess this morning before my house cleaner shows up in about an hour. I was embarrassed to leave it for her to clean up!

The stove, the hood, the counters...even the oven door was greasy. Now, I remember why I've never fried anything!

I 'think' we'll have our standard oven roasted or grilled wings next time.... :)

Folks, is there a way to do this without all the work? Even that beautiful pan didn't come clean in the D/W. I had to get out the Bar Tender Helper & scrub around the "scum" line. All that for a dozen wings?? Whew. For sure I'm not going to go thru all this work for the single potato worth of fries we'd eat.

Nice pan though...I'll find other uses for it.

/tricia

Like AnnT, I use a cast iron dutch oven, mine is a Lodge, for deep frying. The oil is the best thing in the world to help the seasoning, I think.

I don't fry things very often, but I do make sweet potato chips occasionally, and I do POUNDS of french fries in the fall after I dig potatoes, partially fried and then frozen, for the kids to just heat up.

The cast iron cleans up nicely and retains heat while frying, it's the best thing I've used for frying nearly anything.

That's a very nice pan, way too nice to mess up with a dozen wings, LOL. It's funny, I have to clean the stove from the grease splatters, but it doesn't make as big a mess as you apparently had. Maybe the dutch oven is deeper?

Annie

The pan is 4" deep &, yes, it seems a bit shallow for deep frying. Granted the wings were really huge...but I could only fry 3 wings at a time. Very tedious process to get those dozen wings cooked. Good thing I've got a warmer drawer to keep the first ones hot while frying the rest.

I should have put my large splatter guard over the pan...live & learn, huh? Experience: what you get when you don't get what you expected. :)

/t