- Joined
- Apr 21, 2006
- Location
- Lake Ponderosa-Montezuma, IA
So impressed with Lunchy dudes's kettle fried wings, I got a bag of potato starch to try it. That stuff feels real fine gritty when dredging.
Got a tray of Wally whole wings, nipped the tips split the web and stuck 'em in the fridge for 8 hrs. gave a good drying.
Out of the fridge, lets get crackin.
Gathered supplies, Lawerys (I was first to use it!), course black pepper, garlic powder, smoked paprika.
Everybody in the pool, shake it up!
There was a LOT of seasoning in the tater starch but after battering the wings I could hardly see any attached to the wings, so re-seasoned them.
Performer ready, hot center, apple chunks above. Cooked covered for 30-40 minutes. Sprayed with butter Pam, flipped, sprayed, cover another 20 min or so.
Looking acceptable, low 200's*
Had some several hours old from picking, first run Iowa sweet corn. Most excellent!
Couldn't eat the last one (7 others left), but I will tonight!
Went out fishing this morning, anxious to try deep fried tater starch on krappies and Walleye!
Ed
Got a tray of Wally whole wings, nipped the tips split the web and stuck 'em in the fridge for 8 hrs. gave a good drying.
Out of the fridge, lets get crackin.
Gathered supplies, Lawerys (I was first to use it!), course black pepper, garlic powder, smoked paprika.
Everybody in the pool, shake it up!
There was a LOT of seasoning in the tater starch but after battering the wings I could hardly see any attached to the wings, so re-seasoned them.
Performer ready, hot center, apple chunks above. Cooked covered for 30-40 minutes. Sprayed with butter Pam, flipped, sprayed, cover another 20 min or so.
Looking acceptable, low 200's*
Had some several hours old from picking, first run Iowa sweet corn. Most excellent!
Couldn't eat the last one (7 others left), but I will tonight!
Went out fishing this morning, anxious to try deep fried tater starch on krappies and Walleye!
Ed
