Fried chicken wings come complete with a double nutrition whammy: they contain a copious amount of fat-filled chicken skin, and then are deep-fried in even more fat. Cookbook author John Martin Taylor insists that deep-fried foods are not bad for your health if you follow proper protocols, including using clean oil, keeping the oil at 365 degrees Fahrenheit and draining as much fat as possible from the cooked food. Electric deep-fryers like Presto’s FryDaddy keep the temperature of the oil as stable as possible to ensure that the fat stays off your food and in the fryer instead.
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Prepare the Equipment
Remove the cover of the FryDaddy. Add cooking oil or vegetable shortening to the unit up to the oil line marked on the inside of the receptacle. Do not add more than 4 cups of oil or 2 pounds of shortening.
Attach the power cord to the unit by holding the magnetic plug end so that it is parallel to your work surface facing the recessed area at the base of the deep fryer. If you align it properly, the magnets will attach the plug securely to the unit. Plug the other end into a wall outlet. Allow the FryDaddy to heat up for a minimum of 15 minutes. This deep fryer does not have a shutoff switch. The unit is on as long as it is plugged into an outlet.
Place paper towels on a plate or platter. Set a rack over the plate. Placing the fried food on a rack rather than directly on paper towels will help drain as much oil as possible from the cooked wings.
Cook the Chicken
Blot the chicken wings with paper towels to ensure there is no moisture on the surface, as excess moisture can cause the hot oil to splatter. Season the chicken to taste with salt and pepper.
Place the chicken wings, a few at a time, into the hot oil using a slotted spoon. Do not overcrowd the pot, as too much cold food in the hot oil at one time can lower the temperature of the oil, resulting in greasy wings.
Cook the chicken wings for 9 to 10 minutes, or until golden brown. Remove them from the hot oil and place on the rack to drain.