How to Make KFC Wings
TheScrotish migrantsfrom the southern states of Us had a custom of deep frying chicken pieces in fat and even prior to this they used to fry fritters in the middle ages. The Scottish immigrants would often labor, live and dine with the indentured Africans and this lead to the Africans adding some more seasonings to the food andcreatingtheir own versionof fried chicken. These Africans later went on to become thecaterersin many a Southern American household where crispy fried chicken became a universal staple.
They also learned that it travelled well inhotclimate prior to refrigeration was common so was consumed on almost an every day basis as they journeyed to the cotton fields to work. Since then it has become the southern state's go-tofor just about any occasion.
This is said to have come from a chap known as James Boswell who wrote alogin 1773 called ârecord of a Tour to the Hebridesâ. In his log he noted that at meals the local folks would eat fricassee of hen which he went on to say âdeep-fried chicken or something like thatâ. What he in actual fact heard was the Scottish dish Friars Chicken, not 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 process for crispy deep-fried chicken in English is stashed in one of the most famed cooking books of the 18th century by Hannah Glasse named The Art of culinary Made Plain and Easy. Her mix had a strange name known as âTo Marinate Chickensâ which was first published in 1747. The book was a success in the United kingdom and more importantly in the American Colonies.
Here is the original process...
Cut two chickens into pieces; steep 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 eggssome melted butter and nutmeg. Beat it all together very well, dip yourchicken piecesin the batter and fry them in a first-rate deal of pork lardwhich must boil first before you put your fowl in. Let them be of bronze incolour and lay them on your platter with a garnish of fried parsley. Serve with lemon slices and a first-class gravy.
Today, we have exchanged the hog fat with Rapeseed oil which contains 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 procedure has went worldwide and how different cultures have adopted their own versions.