Started a chicken wing/burger biz and have some questions...

So I recently took the plunge and started a chicken wing/burger biz and as I look to add to my menu I have some questions that I hope someone can offer some advice on... Originally I was only doing simple wings with no coating (double fry for 4 mins @ 150 until cooked through,I then crisp them up @ 190c for 4 mins before saucing and serving) however I am toying with the idea of adding a double dredge flour coating to the wings so as to add some more texture to my wings however when I attempted this I find the skin under the coating does not crisp up sufficiently?! Is this par for the course or can the skin be crisped up under the coating. The process I used was...I marinated wings in a spiced buttermilk marinade for 24 hours. Before frying I remove from marinade and dredge in flour, then back into a lighter spiced buttermilk marinade and then back into the flour, I shake of any excess coating and drop into fryer for 4-5 mins @ 170c until golden brown and cooked through! Any suggestions on how to get crispy skin under the coating, if possible? Cheese sauce!! Im currently using American cheese slices on my chicken burgers but due to limitations on space and equipment it is taking ages for the cheese to melt even when adding to burger as soon as chicken is out of fryer. With that in mind is it possible to make a cheese sauce that does not set or harden and can be applied using a squeeze bottle as I want my burgers saucy and messy!!! Lastly (for now), how do I work out how long my sauces will last before they turn? I store them in squeeze bottles in fridge when not serving, otherwise they are on prep counter ready for use. All are homemade sauces. Currently I am dumping them after a week to be safe but I hate wasting money like this. The sauces I currently make are Sweet Chilli, BBQ, Korean BBQ and a Buffalo sauce. Also (thought the last question was the last one, sorry) what's the best way to thicken sauces instead of reducing them when cooking, I have used xanthem gum to mixed results. ​ Thanks in advance for any and all advice!! submitted by /u/Daitheflu1979 [link] [comments]

So I recently took the plunge and started a chicken wing/burger biz and as I look to add to my menu I have some questions that I hope someone can offer some advice on...

Originally I was only doing simple wings with no coating (double fry for 4 mins @ 150 until cooked through,I then crisp them up @ 190c for 4 mins before saucing and serving) however I am toying with the idea of adding a double dredge flour coating to the wings so as to add some more texture to my wings however when I attempted this I find the skin under the coating does not crisp up sufficiently?!

Is this par for the course or can the skin be crisped up under the coating. The process I used was...I marinated wings in a spiced buttermilk marinade for 24 hours. Before frying I remove from marinade and dredge in flour, then back into a lighter spiced buttermilk marinade and then back into the flour, I shake of any excess coating and drop into fryer for 4-5 mins @ 170c until golden brown and cooked through! Any suggestions on how to get crispy skin under the coating, if possible?

Cheese sauce!! Im currently using American cheese slices on my chicken burgers but due to limitations on space and equipment it is taking ages for the cheese to melt even when adding to burger as soon as chicken is out of fryer. With that in mind is it possible to make a cheese sauce that does not set or harden and can be applied using a squeeze bottle as I want my burgers saucy and messy!!!

Lastly (for now), how do I work out how long my sauces will last before they turn? I store them in squeeze bottles in fridge when not serving, otherwise they are on prep counter ready for use. All are homemade sauces. Currently I am dumping them after a week to be safe but I hate wasting money like this. The sauces I currently make are Sweet Chilli, BBQ, Korean BBQ and a Buffalo sauce.

Also (thought the last question was the last one, sorry) what's the best way to thicken sauces instead of reducing them when cooking, I have used xanthem gum to mixed results.

Thanks in advance for any and all advice!!

submitted by /u/Daitheflu1979
[link] [comments]