Lesson 2 of 3Commercial Fryer Operations & Wing Mastery
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Module 2•9 mins
The Wing Drop, Basket Shaking & Floating Time Protocol
Interactive Lecture Chapters (Click to Jump)
Mandatory Station Takeaways
- Max 1.2 kg wings per fryer basket to prevent oil temperature drop.
- Mandatory basket shake at 30 seconds and 3 minutes.
- Drain basket on rest bracket for 20 seconds before transferring to toss bowl.
### Wing Cooking Execution
1. **Maximum Batch Sizes**:
- Never overload the fryer basket. Maximum load is **1.2 kg (approx 16-18 wings)** per standard basket. Overloading causes oil temperature to plummet below 160°C, causing greasy, soggy skin.
2. **Basket Shake Protocol**:
- Lower the basket gently into the oil.
- At **30 seconds into the fry cycle**, lift the basket 2 inches and shake vigorously for 3 seconds. This separates touching wings and guarantees 360° oil contact.
- Repeat shake at **3 minutes**.
3. **Total Cook Times**:
- Fresh bone-in wings: **8 minutes 30 seconds** at 178°C.
- Boneless tenders: **5 minutes 30 seconds** at 178°C.
4. **Basket Drain Hang**:
- Once timer beeps, lift the basket and hook it onto the rest bracket for **exactly 20 seconds**.
- Shaking excess oil into the vat keeps the customer box grease-free.
Course Progress2 of 3 Completed
Pass Threshold: 80%Not Certified
Course Syllabus
3 ModulesPass with 80% to earn official certification.
C
Chef Marcus Vance
Head of Culinary Operations & Product Standards
UK Operations Verified