by RonnieD » Sun Jun 04, 2017 4:49 pm
Not sure if you're in the minority, I'm just speaking from the supply side. I guess the trade-off would be to give more, smaller wings as opposed to fewer, larger ones (wings being priced by the pound it all evens out). Some of it may be in the way the wings are prepared as well. A smaller wing may crisp more because it takes less time to heat internally and therefore the heat distribution is more even and the result is more quality fry time spent crisping the exterior whereas a large wing requires more time in the oil to heat internally. Compound that with the increased amount of moisture in a fat wing and you could have a case for giant wings being less crisp. I'm not really sure. We've not run into too many complaints in this vein, and we sell a good number of wings. We do get requests for wings "extra crispy" from time to time, which just means a couple extra minutes in the oil, but this isn't the norm.
I'd love to dig deeper into this, Ray. If you'd like, I extend an open invitation to you to stop by Gerstle's some time and we can hash this out in person with a plate of wings (on the house, in the interest of science) of various sizes and fry times. I'm here Thursday-Sunday evening.
Ronnie Dingman
Chef Consultant
The Farm
La Center, KY