Wing oil - How many times do you reuse?

[Tony P]

How many times do you re-use your wing oil before changing to fresh oil? Do you change every time? Or, do you judge by a certain time limit (rather than uses)?

 

I've been using fresh pretty much every time but man, getting a bit pricey!

Edited January 24, 2021 by Tony P

[Augie]

I am NOT they guy to answer this, but changing every time seems like the wrong answer. Restaurants keep dropping wings all day long (often without allowing the oil to get back up to temp....yuck). 

 

How often do you do wings? Are you talking about saving the oil for days? Weeks? Months? I don’t know how well it keeps once used. Also, how do you dispose of it? What kind of oil do you use? 

 

While I’m not your guy for answers, you are in the right place! Guys like @plenzmd1 for sure or @mead107 might be able to help. 

[Guffalo]

I have a double basket deep fryer that takes a gallon at a clip. I will replace the oil after about 60 lbs of wings (if done over a few weeks). After it cools, I pour it back in the jug and keep it in a cool place or fridge. If it is over 6-8 weeks I get rid of it in the original jug. I generally use vegetable oil, but I prefer peanut oil (higher smoke level, and good crisp wings), but some people have peanut allergies so I wont use peanut oil unless I know all people coming are good with it.

[Ridgewaycynic2013]

If I intersperse any donut batches, or deep fried 'Milky Way' bars, I am definitely changing oil.  There is a restaurant in Niagara Falls, Ontario from which EVERYTHING deep fried tastes like fish. 

[Nextmanup]

All GOOD restaurants religiously change out frying oil constantly, before they have to or need to.

 

All BAD restaurants keep the same stinky garbage going as long as possible, even to the point of the stuff turning rancid. 

 

Cooking oil isn't the most expensive stuff on the planet.

 

Depending on how often you cook wings, I would change it out every time you make them.

 

I always keep empty coffee cans in the freezer for collecting oil and then freezing it solid for disposal.

 

 

[Gugny]

I change mine every time.

 

I wouldn't be opposed to using it twice, but I use my fryer 2-3 times/year, so I'd rather go fresh.

 

A large jug of Peanut Oil is about $13 at Walmart.  I think it's worth the price of adding that to the cost of the meal, simply because it's going to be the best flavor you can get.

[Seasons1992]

When I worked in a bar at Ohio University, we filtered the oil every day, and actually changed it every 3 days. 

That's the key. Fresh filtered oil makes good food. Old oil is gross.

[Johnny Hammersticks]

15 minutes ago, Gugny said:

I change mine every time.

 

I wouldn't be opposed to using it twice, but I use my fryer 2-3 times/year, so I'd rather go fresh.

 

A large jug of Peanut Oil is about $13 at Walmart.  I think it's worth the price of adding that to the cost of the meal, simply because it's going to be the best flavor you can get.

 

You’re like a little Buddha.  So wise.  This is it right here for anyone who cooks wings 3-5 times per year.  

 

A lot of people swear by doing wings in their air fryer.  I don’t have one, but my bride has been squawking about getting one.  Can anyone confirm that you can do legit wings in those things?

 

 

[Buffalo716]

1 hour ago, Nextmanup said:

All GOOD restaurants religiously change out frying oil constantly, before they have to or need to.

 

All BAD restaurants keep the same stinky garbage going as long as possible, even to the point of the stuff turning rancid. 

 

Cooking oil isn't the most expensive stuff on the planet.

 

Depending on how often you cook wings, I would change it out every time you make them.

 

I always keep empty coffee cans in the freezer for collecting oil and then freezing it solid for disposal.

 

 

It depends what you call constantly. I know a lot of pizzeria owners in Buffalo and none of them change it daily or every other day 

 

They would all be bleeding money

 

 

Edited January 24, 2021 by Buffalo716

[US Egg]

4 hours ago, Ridgewaycynic2013 said:

 There is a restaurant in Niagara Falls, Ontario from which EVERYTHING deep fried tastes like fish. 

Couple places I know change the oil for Friday and only serve fish fries....no wings that day. They're still good a few days after.

 

Grease laden beer battered coating fish fries, french fries, chicken fingers/wings and anything else fried at too many places are more the norm, and that was pre-Covid.

[DefenseWins]

What about Air Fryer Wings? Any advice would be helpful. Thanks in advance!

[Just Jack]

2 hours ago, Johnny Hammersticks said:

A lot of people swear by doing wings in their air fryer.  I don’t have one, but my bride has been squawking about getting one.  Can anyone confirm that you can do legit wings in those things?

 

I have one. I've used the pre-made wings in it, haven't tried fresh yet. Took about 25 minutes, flipping them twice, to get it to the crispy level I like. I won't say they are as good/better than a deep fryer, but when done right, no one is going to turn them down. 

[Tony P]

Thanks for all the input.

 

Yeah, I'm a 5-6 times a year guy. I'll most likely continue to do fresh unless I think I'm going to make wings again in a week or two. I've never gone the peanut oil route and may try it next time. 

[Beerball]

22 hours ago, Gugny said:

I change mine every time.

So, we’re talking duper’s now. Fan*****ingtastic.

[boater]

On 1/24/2021 at 2:20 PM, Seasons1992 said:

When I worked in a bar at Ohio University, we filtered the oil every day, and actually changed it every 3 days. 

That's the key. Fresh filtered oil makes good food. Old oil is gross.

This. Though I can empathize with the home cook's setup: it's harder for the home cook to filter oil. Possibly even dangerous.

 

When I was a teenage dishwasher, one of my tasks was filtering the fryer. I'd get little burns  on my forearms from splashing oil. The fast food places had a fancy machine to filter oil. All we had was a stock pot and paper cone in a strainer.

[Ridgewaycynic2013]

15 minutes ago, boater said:

All we had was a stock pot and paper cone in a strainer.

And a legion of scarred employees and ex-employees.

[Seasons1992]

44 minutes ago, boater said:

This. Though I can empathize with the home cook's setup: it's harder for the home cook to filter oil. Possibly even dangerous.

 

When I was a teenage dishwasher, one of my tasks was filtering the fryer. I'd get little burns  on my forearms from splashing oil. The fast food places had a fancy machine to filter oil. All we had was a stock pot and paper cone in a strainer.

 

SO many burns.......

 

I had the large pot, and a cone strainer. It was very dangerous and we always did two people to pour the fryer bin. 

 

Good times! In case any Ohio people are around: http://www.thepubathens.com/

[boater]

35 minutes ago, Seasons1992 said:

 

SO many burns.......

 

I had the large pot, and a cone strainer. It was very dangerous and we always did two people to pour the fryer bin. 

 

Good times! In case any Ohio people are around: http://www.thepubathens.com/

I clicked through on the menu. WOW, those are some cheap prices. Even by Buffalo standards.

[Success]

I think opposing fans might be disappointed to visit here & not see a thread like this....

 

[Augie]

On 1/24/2021 at 2:20 PM, Seasons1992 said:

When I worked in a bar at Ohio University, we filtered the oil every day, and actually changed it every 3 days. 

That's the key. Fresh filtered oil makes good food. Old oil is gross.

 

Back in my college days we played rugby at OU, always a good time! 

 

In my workings days my boss at the bank interviewed a prospect I was looking at and noted: “well, she went to OU so we know she can drink!”  She said it, not me! 

[Guffalo]

On 1/24/2021 at 5:13 PM, DefenseWins said:

What about Air Fryer Wings? Any advice would be helpful. Thanks in advance!

I have an air fryer as well. It does a great job but I can't get the same number of wings as I can in my gallon deep fryer. The key is to thaw out the wings (if they were frozen). Pat them dry, then spray a little oil (I use avocado spray) on the wings before setting them on the basket/pan. In the air fryer at 375 for 20 minutes or so (flip them over halfway through. You will get a nice crisp skin, with a tender inside. In my Cuisinart I can get about 14-16 wings per batch. If you have a small group, you can do fine, and I think they are better than the deep fryer, I use the deep fryer for volume. 

 

Here is the one I use:

https://www.cuisinart.com/shopping/appliances/toaster_ovens/toa-60/

 

You can find them at Bed-bath beyond, or use your leftover Kohls cash and you will come out reasonably priced. It also replaces your toaster oven.

Edited January 26, 2021 by Guffalo

[US Egg]

^^^^^

Thank you for that as my wife will not allow me to play with a deep fryer and our gifted air fryer sits in its box undisturbed for 3 years.

[Seasons1992]

14 hours ago, boater said:

WOW, those are some cheap prices. Even by Buffalo standards.

 

College town, AND it's in the poorest county in Ohio (Athens). Can't charge more!

[Marv's Neighbor]

Usually change after every flight.

[frostbitmic]

On 1/24/2021 at 2:29 PM, Johnny Hammersticks said:

 

You’re like a little Buddha.  So wise.  This is it right here for anyone who cooks wings 3-5 times per year.  

 

A lot of people swear by doing wings in their air fryer.  I don’t have one, but my bride has been squawking about getting one.  Can anyone confirm that you can do legit wings in those things?

 

 

I've been using an air fryer for a couple of years now and the wings turn out great. I like my wings semi crispy and the machine works like a charm.

 

It takes 20 minutes give or take but its worth the wait.

[Chef Jim]

On 1/24/2021 at 7:58 AM, Augie said:

I am NOT they guy to answer this, but changing every time seems like the wrong answer. Restaurants keep dropping wings all day long (often without allowing the oil to get back up to temp....yuck). 

 

How often do you do wings? Are you talking about saving the oil for days? Weeks? Months? I don’t know how well it keeps once used. Also, how do you dispose of it? What kind of oil do you use? 

 

While I’m not your guy for answers, you are in the right place! Guys like @plenzmd1 for sure or @mead107 might be able to help. 

 

At my dad's restaurant we filtered the grease twice a day and started with fresh Friday Lunch and Dinner due to all the fish fry we did.  I don't remember how often we replaced the grease otherwise.  You don't need to replace it every time you fry wings.  If you can filter it after every use and you can likely get several batches from one pot of grease.  My question is "why the ***** are your frying anything at home??"  LOL.  

[Augie]

4 hours ago, Chef Jim said:

 

At my dad's restaurant we filtered the grease twice a day and started with fresh Friday Lunch and Dinner due to all the fish fry we did.  I don't remember how often we replaced the grease otherwise.  You don't need to replace it every time you fry wings.  If you can filter it after every use and you can likely get several batches from one pot of grease.  My question is "why the ***** are your frying anything at home??"  LOL.  

 

Ohhhh, those Friday fish fries! Back then I hated fish and always seemed to find bones. As Catholics that was a regular thing. Fish fries were right up there with Lima beans and Welsh rarebit!  Now? We eat mostly fish for dinner, along with some chicken and a rare red meat event. Lime beans and Welsh rarebit remain OFF the menu. 

 

I have NEVER fried at home. It just seems like too much trouble and mess, not to mention disposing of the oil. I do make a pretty decent grilled wing, however. 

[T&C]

4 hours ago, Augie said:

 

Ohhhh, those Friday fish fries! Back then I hated fish and always seemed to find bones. As Catholics that was a regular thing. Fish fries were right up there with Lima beans and Welsh rarebit!  Now? We eat mostly fish for dinner, along with some chicken and a rare red meat event. Lime beans and Welsh rarebit remain OFF the menu. 

 

I have NEVER fried at home. It just seems like too much trouble and mess, not to mention disposing of the oil. I do make a pretty decent grilled wing, however. 

Why? It's delicious and fairly easy to make.

[Gugny]

9 hours ago, Chef Jim said:

 

At my dad's restaurant we filtered the grease twice a day and started with fresh Friday Lunch and Dinner due to all the fish fry we did.  I don't remember how often we replaced the grease otherwise.  You don't need to replace it every time you fry wings.  If you can filter it after every use and you can likely get several batches from one pot of grease.  My question is "why the ***** are your frying anything at home??"  LOL.  

 

I use my fryer for two things:  empanadas and wings.  Both of which suck if they're baked. 

[Chef Jim]

18 hours ago, Augie said:

 

Ohhhh, those Friday fish fries! Back then I hated fish and always seemed to find bones. As Catholics that was a regular thing. Fish fries were right up there with Lima beans and Welsh rarebit!  Now? We eat mostly fish for dinner, along with some chicken and a rare red meat event. Lime beans and Welsh rarebit remain OFF the menu. 

 

I have NEVER fried at home. It just seems like too much trouble and mess, not to mention disposing of the oil. I do make a pretty decent grilled wing, however. 

 

At my dad's restaurant we NEVER had bones in our fish fry!  We got special fish. LOL  

 

But I will tell you I had a fish fry every Friday before we opened for dinner.  It was the first piece in the fresh grease. Best ***** fish fry EVER!! 

[Chef Jim]

12 hours ago, Gugny said:

 

I use my fryer for two things:  empanadas and wings.  Both of which suck if they're baked. 

 

Why I only get them out.  I will never fry at home.  Yuck 

[Gugny]

16 minutes ago, Chef Jim said:

 

Why I only get them out.  I will never fry at home.  Yuck 

 

If it's nice enough out, I'll do it outside.  Using peanut oil, the smell isn't bad at all indoors.  But it's not something I'd do with any frequency.

[teef]

i don't know if this came up, but does anyone have a smaller, table top fryer?  i have one of the larger turkey deep fryers, and it's a pain to set up outside this time of year just for that.   i'm not sure i'm ready to have a fryer i can use that readily.  

[Seasons1992]

22 minutes ago, teef said:

i don't know if this came up, but does anyone have a smaller, table top fryer?  i have one of the larger turkey deep fryers, and it's a pain to set up outside this time of year just for that.   i'm not sure i'm ready to have a fryer i can use that readily.  

 

I have an older version of this: https://www.t-falusa.com/Kitchen-appliances/Fryers/T-FAL-FF230-1-2-L-Cool-Touch-Compact-Fryer-with-Variable-Temperature/p/7211002478?scc=fryers

 

Works great. Crank it all the way up, wings for 11-12 minutes, done and done. I do it outdoors.

[teef]

2 minutes ago, Seasons1992 said:

 

I have an older version of this: https://www.t-falusa.com/Kitchen-appliances/Fryers/T-FAL-FF230-1-2-L-Cool-Touch-Compact-Fryer-with-Variable-Temperature/p/7211002478?scc=fryers

 

Works great. Crank it all the way up, wings for 11-12 minutes, done and done. I do it outdoors.

can you do it inside without destroying that area of the kitchen?

[Fan in San Diego]

I do my wings in a hot air fryer and they fry in their own fat. No oil needed.

[Chef Jim]

1 hour ago, teef said:

i don't know if this came up, but does anyone have a smaller, table top fryer?  i have one of the larger turkey deep fryers, and it's a pain to set up outside this time of year just for that.   i'm not sure i'm ready to have a fryer i can use that readily.  

 

Yup.  I got me a Cornballer

 

 

[Seasons1992]

4 hours ago, teef said:

can you do it inside without destroying that area of the kitchen?

 

No oil leaves the unit.........the only thing that occurs is hot oil-smelling steam coming out of it. If you don't like that, do it outdoors. If you are OK with your kitchen and home smelling like Barbill's for a day, go for it! It's totally safe. Magnetic cord that breaks away easily if someone walks into it. If they do that, I blame you. It's a really short cord!

3 hours ago, Chef Jim said:

 

Yup.  I got me a Cornballer

 

 

 

One of THE BEST episodes from A-D ever.

[Chef Jim]

35 minutes ago, Seasons1992 said:

 

One of THE BEST episodes from A-D ever.

 

I just started watching it again last week.  Great show.  

[Patrick Duffy]

I usually reuse mine at the least 2 times. Sometimes 3, due to the fact that I don't fry any other foods but that. If I were to fry a different food I would change before cooking. Peanut oil is expensive.