Just got back from frying wings, and I couldnt help but notice that while the outside was fried to PERFECTION-- the inside still had a bit of red to it, the bones were VERY hard to pull apart, as well as a lot of the meat being tough to pull off the bone.
Obviously from the signs-- the meat was undercooked.
I believe it was the electric fryer..
Here's a rundown of what I did-- I took the wings out at 12:30, in which it was already in the fridge, thawed and took each individual wing out of the bag and set them out to come up to room temp.
at 3:00 I put my spices on the wings.
3:30-- I used the "flour- then dipped in egg wash-and then flour again" routine.
Used the hamilton beach electric fryer and set it on 375 degrees-- basically the highest setting it would go.
dropped in only the amount that could fit in as one SINGLE layer on the frying tray-- i.e. 4 wings per batch.
Fried each about 5-7 minutes.
Where did I go wrong?
I believe it was the error of the electric fryer. Has anyone else had bad experiences with an electric fryer?
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