Do you want to be able to cook wings such that you will be invited to parties simply for that? We’re partly joking, but if you want to be known as the guy/gal that “brings the wings,” we will make you look not only good, but great in that capacity!

Do you want to be able to simply cook better wings in your own kitchen or on your deck or in your backyard than you can get at any restaurant including your favorite wing place?

Do you want to impress your spouse, family, friends and acquaintances in this way?

If so, please refer to the “Making the Best Wings in America Right in your own Kitchen” section of our site and order our sauces! Again, we also encourage you experimenting in making your own which you can develop in parallel over time!

If at any time you have any questions, please, do not hesitate to contact us. We will be happy to walk you through the cooking process live via cell phone! More...

The key to making the best wings that can possibly be made lies in three things:

• The first is how you cook them.
• The second is the kind and quality of chicken (wings) you use.
• The third is the sauce.

First, Cooking: Wy’s recommends one inexpensive fryer in particular for deep frying your own wings at home. That fryer is the Presto Kitchen Kettle which can be purchased at Walmart or elsewhere for approximately $22. Buy one, wash/rinse it out, and it’s ready for use. There are other better fryers that cost more. If you are interested in one, please contact us and we can tell you which ones they are and where to get them.

To cook wings, purchase vegetable oil, the sole ingredient of which should be soybean oil. You will need exactly half-a-gallon of oil for that fryer. Peanut oil costs more but is also a great frying oil that, much like vegetable/soybean oil, leaves food very tasty. Peanut oil has cholesterol whereas Vegetable/Soybean oil does not.

Pour in half-a-gallon of oil then turn on the thermostat to 400°. Once the orange/amber light goes out you will know that the oil is hot enough. If you put the wings in before the light goes out they will take longer to cook and will not be as crispy and may in fact be greasier. << Previous - Next >>

Fried foods get greasy when the oil temp is not hot enough. When hot enough, which varies upon the fryer (commercial, consumer, etc.), fried foods will be much crispier and tastier.

The Kitchen Kettle will cook approximately 16-20 wings at a time if they are decent sized wings, more if smaller, fewer if larger. The more wings in the fryer, the longer they take to cook, and the greater the recovery time of the fryer. (time before the light goes out again) Always wait for that light to go out (the temp to come back up to 400) before putting the next batch in.

Put the wings in when the temp reaches 400-degrees. Lift the basket out and hang it on the rim of the fryer, place the wings into it, and gently lower it into the hot oil. Remove approximately one minute after placing in the oil to gently shake the basked to ensure that the wings are not sticking to the basket. You may want to do this once or twice more during cooking as necessary.

The rule-of-thumb is that the wings will float when done. They should be a slight golden brown by then. If you like them crispier, then simply leave them in longer. The worst that can happen is that they get too crispy and you’ll have added a data point in your cooking experience.

When your wings are done cooking, hang the basket and let them evaporate dry for a minute or two. When the oil gets cloudy from chicken fat and smokes a lot, it’s time for fresh oil. Wings will always taste best when cooked in fresh oil, so when to change the oil is up to you. The oil also smokes more and makes more of a stench the longer it has been used.
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Second, Chicken Wing Quality:

ALWAYS use fresh wings from the poultry case. You can decide which of the wings from your varying supermarkets’ meat cases are the best, which will vary according to your liking, but Wy recommends that you NEVER use frozen wings. Frozen wings typically won’t cost you any less and will likely even cost you more. The wing quality is typically poorer with more broken wings, and more often than not frozen wings are in a brine/solution of sorts so they taste less pure/fresh. It also means that you’re paying for water/solution weight which can be as much as 15%.

Unless you buy pre-segmented wings, which will cost more, simply segment them at home with a sharp non-serrated chef’s knife or cleaver. Once segmented, they are ready to be fried. If you freeze them, be certain to let them thaw completely prior to frying. Fresh, naked wings are the best to use. Do not add a thing to them prior to frying.

Deep frying frozen wings make a big mess because they splatter much more. Ice is water. Water and oil at frying temperature do not mix nicely. The oil in the fryer can also overflow making an enormous mess. It can be a good idea to place raw wings in a strainer in the sink before frying in order to drain off any excess moisture on the wings.
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Third, Wing Sauce:

Much like “clothes make the man,” so too wing sauce makes the wing. It is easily the most important thing of the three here that goes into the best wings in America.

Wy’s has the best Buffalo Wing sauce available in bottle in the marketplace, we’re quite confident of that. But feel free to experiment with other sauces and making your own sauces too. We encourage that. The “best” sauce for you is the one that you like the best. We are quite confident that you will really like ours nevertheless.

Once the wings are done cooking and dry, simply place them in a sealable shaker bucket, add an ounce or two of sauce depending upon how many wings you’ve cooked, place the lid on, and shake the bucket to coat the wings entirely with sauce. If you open the bucket and the wings are not thoroughly coated, if there is no sauce in the bottom of the bucket, then add a little more and shake again. Repeat until wings are fully coated.

If there is leftover sauce in the container, it can be reused. The wings that you put into them were fully cooked, not raw.

After all that, remove, and serve! Garnish with celery and/or carrot sticks, and your favorite bleu cheese dressing.

The consumer bleu cheese dressings that we recommend are the Marzhetti’s standard chunky bleu cheese dressing NOT the organic. The Marzhetti’s Bleu Cheese Veggie Dip is also very good. Both can usually be found in the produce section of your supermarket.
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Don’t Like Wings?

That's sacrilege around here. But, we understand that not everyone likes that "wing" part of the chicken. Fear not! You can always enjoy our sauce with boneless wings or Buffalo nuggets. All they are is boneless, skinless, white breast meat cut up into pieces as large or as small as you like.

The key for boneless wings or nuggets is to moisten them with water and very lightly roll them in plain white flour until they have just a trace of flour on them. They do not need to be completely coated. As a matter of fact, they should not be completely coated. True buffalo wings have no breading or coating. However, this technique for boneless wings and nuggets allows the sauce to cling a little better to them. They can also be cooked without being lightly floured. However, the sauce will not cling to them as well.

Cooking time will vary depending upon how big/small the pieces you cut up are. Don’t leave them in the fryer too long or they will become too dry. Trial and error will guide you. Try a few at first to see what they should look like when they are done. Typically boneless wings take only a few minutes contrasted with the longer frying time for standard wings.
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We think wings have a slightly richer flavor. But again, it is all in the sauce, whichever sauce you are using. Boneless wings taste great in our sauce. But they cook up much faster (usually only several minutes) and sometimes easier depending upon how you like to cook them. They also extend the life of the oil used for frying because far less fat cooks out of the skinless-boneless pieces for the simple reason that there is less to cook out.

Either way, the recipe is the same. Cook the chicken. Add the sauce. Our sauce will make all the difference.

Regular wings should never be breaded or even lightly coated with flour. The skin on the wings gives them enough "stick-to-it-iveness" already. Anyway, experiment on your own and see what you like. Call us if you have any questions or need any assistance in cooking them. We'll be happy to answer any questions that you have.

WARNING:

When cooking around small children or where children may be, please, make arrangements to prevent them from getting near the fryer to ensure that they do not get burned. Please keep in mind that 400° oil is nearly twice as hot as boiling/scalding water! Having a child spill that on him/herself can ruin their life! Even when children are present and barred from getting near the fryer, please ensure supervision. Third degree burns can permanently ruin a child’s or and adult’s life, … obviously!
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