I need lessons on wings. Never have been able to get them like that.... But I don't have a decent fryer and don't know how to fry stuff....
Frying can be messy, but it's not hard if you follow a few simple rules. And you don't need a fryer either - a good cast iron pan works great (especially for fried chicken).
Number one key is
temperature control. That is why cast iron is so good, because it has a big thermal mass and helps keep your temp constant. Most things like 325 or 350 degrees. You must use a thermometer and you MUST let your oil come up to temp and stabilize before you add your food. Once you add the food, it will cause the oil temp to drop (again, cast iron helps with that) so you might need to apply a burst of heat, and then back off when the oil comes back up to the target temp. Cook in batches so you don't add too much food at once and make the temp drop too much.
Second key is preparation. I never batter my chicken wings, but I do dust them with corn starch or potato starch and let them set for a half hour, and then I double fry them to get a nice crispy skin. NOTHING worse than chicken wings with flabby, floppy, skin! 12 minutes at 350, then rest for 10-12 minutes, then a final cook at 350 for another 3-5 minutes. Then let them rest for at least 5 more minutes before saucing them up
Works every time!
The only difference for fish, chicken, chicken-fried steak, etc., is batter. Lots of options, but generally whatever you use you wanna go dry - wet - dry. And season BEFORE applying the batter. The batter will protect the seasonings from burning in the oil. Personally, I like to marinate my chicken and fish in buttermilk for two hours up to overnight before battering and frying.
Good luck!
