One of the things that make wings so popular is their crisp, golden surface, especially when frying food that has been breaded or battered. You already know that there are different ways to form a layer on the food to get that exquisitely crisp film in each bite and that you can practically coat and wings.
The wings are crispy when they are freshly made, if they cool down and several hours pass, the breading or batter softens, and this often causes food to be wasted, because, with exceptions, it is not at all pleasant to eat a wings with soft batter, neither hot nor cold. We comment that there are exceptions, although this depends a lot on the tastes of each one.
Some people do not put any but the leftovers of the wings if they have changed in texture; they even like them cold. Personally, the only thing we like in this state is breaded chicken and breaded aubergines, which we usually take advantage of in a sandwich (just recently we shared this recipe with you). But undoubtedly, if you can reheat a battered food to restore its crisp texture and enjoy it hot, we prefer it.
But, how to reheat wings so that the batters are crispy again. Well, there are different ways to do it, and we are going to tell you how we prefer to do it so that it is simple, fast and economical, at least cheaper than doing it in the oven, which is one of the most popular ways of reheating wings. But sorry, we are unable to turn on the oven just for that, we would have to prepare something to take advantage of the heat of the oven and the energy cost it represents.
Crispy reheated wings
The microwave is not used to reheat wings, it leaves them soft and with an unpleasant texture, it is preferable to eat them cold. Some decide to fry again in hot oil, but it is not the most recommended, it is easy for the food to be overcooked or even to burn, in addition to being able to lose part of the batter and become greasier. At best, it doesn’t taste like freshly wings.
The best way to reheat leftovers from wings. In addition to being in the oven, is to do it in a skillet that is non-stick and pre-brush with a little olive oil extra virgin. In this way, the frying hardly suffers, and it is possible to heat the food homogeneously, in addition to making it crisp.
It is important to take into account some details. The heating must be over low heat. In this way, it will be possible for the heat to reach the interior of the food, which should reach 70º C to avoid the presence of microorganisms. Also, the low temperature will not cause the toasting of the frying to be altered much, it will not burn it, but it will continue to dry the surface to give it a crisp texture.
If after reheating a meal it is left over, it can no longer be stored or reheated, it will have to be thrown away, so it is very important to cook and serve only what you are going to eat.