Football season is upon us and that means tailgating, watching games with friends and especially enjoying hot wings, a tailgate favorite. What makes a fried hot wing (or leg) so tasty? Wings have a crunchy texture of the coating and the hot and spicy flavors that compliments the flavor of the chicken itself. Some operators marinade the chicken using rubs or liquid marinades before breading and/or battering. Wings can be done in an oven as well as in a fryer, but since they can be prepared quickly and safely in a fryer, let’s look at the challenges that this beloved and tasty plate poses to the restaurant operator.
There are numerous challenges to making hot wings. Coating and breading require special know-how and skills. The added flavors contain salts and other materials that react with the frying oil causing oil breakdown that results in poor product flavor and appearance. In extreme cases the breading falls off the wings and collects in the fryer. Every fryer operator has seen how a percentage of what is put on the chicken will blow off into the oil. Once in the oil, the myriad of reactions of oil, water, and food start and then continue throughout the frying process. The other challenge is that chicken is a fatty bird and that chicken fat is just that, a hard fat. When chicken is fried, one thing that happens is that chicken fat is rendered from the meat into the oil becoming part of the frying oil and over the course of time, can significantly change the makeup of the frying oil. It has been demonstrated that the oil in the fryer contains 50% chicken fat after full three days of operation. Operators have puzzled over why their frying oil has changed from a liquid oil at room temperature to one that hardens when cooled at days end. The answer is rendered chicken fat. Chicken fat is less stable than typical frying oil derived from oilseeds. Therefore, the oil in the fryer, containing high level of chicken fat will break down fast and make the product develop poor appearance and flavor.
It is not possible to reduce the chicken fat in the fryer oil at any time, but it is possible to slow its break down process by regularly filtering the fryer oil (once or even twice daily), by using our Filtercorp Supersorb® carbon pads. These pads remove a significant amount of the oil break down products. The Filtercorp Supersorb® carbon pad improves the oil quality in the fryer and removes the bad actors that can cause further break down of the fryer oil.
So, by using Filtercorp’s Supersorb® carbon pads one can retain the great flavor, taste and the tempting appearance of the golden-brown hot chicken wings longer at the restaurant.
We can proudly say that by using our Filtercorp Supersorb® carbon pads to filter the hot fryer oil daily will deliver better fried hot chicken wings with more appealing flavor, taste and appearance. Surprisingly, this treatment of the fryer oil through Filtercorp Supersorb® carbon pads will make the oil last longer in the fryer and save money for the restaurant.
With Filtercorp’s, easy-to-use, Find My Filter tool, simply select the manufacturer of your fryer, find your fryer model, and you can easily match or locate the Filtercorp filter that is compatible with your fryer. We make a filter to fit most major fryer filter machines on the market. Start improving the life of your oil now and have more consistent food quality all while saving money.
Contact Filtercorp today to learn more about our frying oil filtration and maintenance solutions. Experience first-hand the Filtercorp difference by requesting a sample!