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Frying chicken wings in Jambalaya Pot?
Posted on 1/11/25 at 6:50 am
Posted on 1/11/25 at 6:50 am
Are there success stories people are willing to share? I have a 7 gallon cast iron pot with burner. My thoughts was something like a large batch of wings for a Super Bowl party.
5
Posted on 1/11/25 at 6:52 am to McVick
It sounds pretty straightforward and easy. No different than using any other type of pot.
Posted on 1/11/25 at 7:42 am to McVick
I have fried chicken in a jambalaya pot several times. Don't fill it up to the top with oil. Use a thermometer to keep an eye on oil temp. Will help season the pot nicely if it's new.
Posted on 1/11/25 at 7:52 am to Trauma14
quote:
It sounds pretty straightforward and easy. No different than using any other type of pot.
And the best thing is, it's outside so the mess and smell stay out the house.
A 7 gallon pot seems like a bit of overkill unless you plan on frying a few hundred wings for your party. That's a lot of used oil to deal with when done, even if you only fill it half way to cook-----and if it were me, I certainly wouldn't fill it past half way since it will pop and splatter when the wings fry.
Just make sure the wings are dry before dumping them in the hot oil. Any water on them will cause the oil to erupt pretty violently.
Posted on 1/11/25 at 8:21 am to McVick
Pour oil in the pot, get it hot, drop chicken in. People do it all the time. Don’t put too many wings in at once. Make sure you have a thermometer for the oil. Not sure what else to tell you.
Posted on 1/11/25 at 9:22 am to McVick
A suggestion to make them better and easier on you when cooking for a big crowd.
Fry them twice. First at a lower temp around 275 for 15 minutes or so. They will be pale colored and unappetizing looking when you pull them out.
Let them cool and then fry in hot oil the second time around 350 degrees.
All you are looking for on second fry is color and crispiness. It only takes a couple of minutes. You can do them in small batches as your guests are ready for them.
They are already food safe from the first fry. That always makes me feel more confident when cooking for a crowd. If you do the first fry the day before, you aren't handling anything raw when you are pulling it all together for your guests.
A warning. If you cook a lot of wings - I'm talking hundreds - the oil will have huge globs of collagen in it from the first fry. It's best to use fresh oil for the second fry in this case. I learned that the hard way cooking about 500 wings one time.
Edit - regarding the pot, it has so much mass and oil, approach your desired starting frying temp slowly. If you overshoot it, it will take a while to get it back down to where you want it.
Fry them twice. First at a lower temp around 275 for 15 minutes or so. They will be pale colored and unappetizing looking when you pull them out.
Let them cool and then fry in hot oil the second time around 350 degrees.
All you are looking for on second fry is color and crispiness. It only takes a couple of minutes. You can do them in small batches as your guests are ready for them.
They are already food safe from the first fry. That always makes me feel more confident when cooking for a crowd. If you do the first fry the day before, you aren't handling anything raw when you are pulling it all together for your guests.
A warning. If you cook a lot of wings - I'm talking hundreds - the oil will have huge globs of collagen in it from the first fry. It's best to use fresh oil for the second fry in this case. I learned that the hard way cooking about 500 wings one time.
Edit - regarding the pot, it has so much mass and oil, approach your desired starting frying temp slowly. If you overshoot it, it will take a while to get it back down to where you want it.
This post was edited on 1/11/25 at 11:09 am
Posted on 1/11/25 at 2:55 pm to Professor Dawghair
Thank you! That's very helpful. I was only thinking of using no more than 2-3 gallons of oil, depending on the cooking method and number of attendees. The double cook method looks to be a pretty safe way to go.
Posted on 1/11/25 at 3:15 pm to McVick
quote:
Use a thermometer to keep an eye on oil temp.
This and not overcrowding the pot are the 2 most important suggestions.
Grab laser thermometer. They’re not too expensive and will be easier than a grease thermometer in such a big pot. It’ll become one of your favorite cooking tools.
Posted on 1/11/25 at 6:14 pm to McVick
quote:
The double cook method looks to be a pretty safe way to go.
It really does make it foolproof. And the second fry makes the skin crisp with those little bubbles.
Then you have the flexibility of making small batches.
Lemon pepper one time, buffalo next and make them at a pace that people are wanting them.
Posted on 1/12/25 at 8:48 am to McVick
Keep an eye on the temp and it should work great.
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