The Super Bowl is this weekend, and it appears many Americans will consume a large number of chicken wings. In fact, according to the the National Chicken Council, 1.4 billion wings are expected to be consumed this weekend. That figure means that four wings will be consumed for every one American.
The National Chicken Council said, according to its findings, two thirds of Americans associate eating chicken wings with major sporting events. One-half of Americans say that the chicken wing should be the official food of the Super Bowl.
It's safe to say that many sports bars might be busy this weekend, but a proper chicken wing can be had at home.
The USDA offers tips on cooking chicken wings at home:
Baking Your Wings
To start baking wings, preheat your oven to 400 °F. Meanwhile, place your wings in a rimmed baking sheet. To ensure maximum crispiness, do not crowd the wings and place them in a single layer.
After 30 minutes of cooking take out the pan, flip the wings and continue baking for another 15 to 20 minutes. This will ensure both sides of the wings are crispy. Read on to learn how to properly take the internal temperature of a sample of your wings before your serve them. Taking the internal temperature is the only way to know if the wings are fully cooked and ready to eat.
Frying Your Wings
If you want to fry your wings, and are using a skillet, fill oil no more than 2 inches from the top of the skillet to allow space for the oil to rise. It is best if you have a candy or deep frying thermometer to ensure the oil reaches and stays at 375 °F. When your oil reaches that temperature you’re ready to cook.
Before frying, remove the chicken wings from the refrigerator and pat dry the wings to prevent oil splatter.
Make sure not to overcrowd the chicken wings as you place them in the fryer. If crowded, wings can turn our undercooked and increase the chances of giving your guests food poisoning.
While it is important to test the internal temperature of the chicken wings to ensure they are cooked, DO NOT test the temperature while the wings are submerged in oil. This will lead to an inaccurate temperature reading. To take the temperature of your wings, place them on a clean plate covered with paper towels.
Taking the Temperature
Whether you are frying or baking your wings, it’s important to take the internal temperature of multiple wings with a clean food thermometer. For an accurate reading, insert the meat thermometer into the thickest area of the wing being careful to avoid the bone.
If the wings are below the minimum safe internal temperature of 165 °F, return to the oven or submerge again in the hot oil.
Coat your delicious wings with a sauce of your choosing and remember to refrigerate leftovers within 2 hours. Cooked food left out longer than 2 hours can rapidly grow bacteria making it unsafe to eat.