How to Make KFC Wings
Themigrants from Scotlandfrom the southern states of Us had a custom of deep frying chicken pieces in lard and even prior to this they used to fry fritters in the middle ages. The Scottish immigrants would often work, live and eat with the indentured Africans and this lead to the Africans adding some more seasonings to the procedure andmakingtheir own versionof deep-fried chicken. These Africans later went on to become thecooksin many a Southern American home where deep-fried chicken became a frequent staple.
They also discovered that it lasted well well inwarmconditions prior to refrigeration was seen everyday so was eaten on almost an every day basis as they travelled to the cotton fields to work. Since, it has become the southern state's go-tofor just about any occasion.
This is said to have come from a fellow called James Boswell who wrote alogin 1773 named âdiary of a Tour to the Hebridesâ. In his log he noted that at an evening meal the locals would eat fricassee of poultry which he went on to say âdeep-fried chicken or something like thatâ. What he really heard was the Scottish dish Friars Chicken, not crispy deep-fried chicken but you could say that where it was first named.
The very true origins of fried chicken we will probably never know but the earliest known recipe for deep-fried chicken in English is hidden away in one of the most notable culinary books of the 18th century by Hannah Glasse called The Art of cookery Made Plain and Easy. Her dish had a strange name known as âTo Marinate Chickensâ which was first released in 1747. The book was a success in the UK and more importantly in the American Colonies.
Here is the original recipe...
Joint two chickens into quarters; marinate them in vinegar for 3-4 hours with pepper, salt, bay and a few cloves. Make a very thick batter first with ½ pint of wine and flour then the yolks of two eggsa little melted butter and nutmeg. Beat it all together thoroughly, dip yourfowlsin the batter and fry them in a excellent deal of hogs lardwhich must boil first before you put your fowl in. Let them be of golden incolour and serve them on your bowl with a garnish of fried parsley. Serve with lemon slices and a superior gravy.
Nowadays, we have changed the hog fat with Rapeseed oil which has nearly zero trans fats and we use a brine of buttermilk and salt to season our chicken throughout. Itâs amazing to think how far this formula has walked worldwide and how different cultures have adopted their own versions.