Oh right, gallery view is a thing. Anywho, I decided to fry some frozen chicken wings I got from a sale at a store that was doing a two for one special on a bag of frozen chicken wings. I prepped by just leaving them in the fridge for two days so they wouldn’t be frozen, then I started getting the vessel ready — a big pot. I had some shortening that I used and seeing that small can of solid stuff expand into a decent amount of liquid to fry is an interesting sight. I do wish I had a deeper vessel because shit started splattering everywhere and it was annoying to clean up. I did try to keep the temperature around 350F but in all honesty, I didn’t really bother that much and just went by time really. At least I didn’t do every single wing at once and only went in five to seven wing batches. After I made sure the wings were cooked fully via a thermometer, I put them in a separate strainer so they could continue cooking through carryover cooking.

That’s where batches come in handy because it means that I can reliably make sure that a batch is good to go because each one had a decent amount of cooking time everywhere since I don’t think I had enough shortening to make a full deep fry environment. I had to flip shit every time. Once I was finished and all the wings were good to go, I tossed some honey bbq sauce with some sriracha and gave it a good mix and it was pretty tasty. I still have some that I might just eat for lunch tomorrow but good work. Only thing is the place reeks of shortening but it’s not really an unpleasant smell. Perhaps “reeks” was the wrong word to use, but it definitely is noticeable when you walk into the area and the scent smacks you. Also cleaning up oil is a bitch. I would make a joke about it not being my problem and just pouring it down the drain, but I’m not a fucking neanderthal.