G: When deep frying chicken wings coated in cornstarch, the primary gases released are water vapor and carbon dioxide. The water vapor comes from the moisture content in the chicken, while carbon dioxide may be produced as a byproduct of the cooking process. Always ensure proper ventilation when deep frying to manage any potential fumes.

G: To minimize fire hazards when deep frying:

Choose the right oil: Use oils with high smoke points, like canola or peanut oil, to reduce the risk of overheating.
Use a thermometer: Maintain the oil temperature within the recommended range to prevent it from reaching its smoke point.
Don't overfill the fryer: Fill the fryer only to the recommended level to prevent oil spills or splatters.
Thaw and pat dry: Ensure that food is thoroughly thawed and patted dry to minimize water content, which can cause oil splattering.
Keep a lid nearby: In case of a small grease fire, a lid can smother the flames. Do not use water on a grease fire.
Monitor the process: Stay attentive and avoid leaving the kitchen while frying. Be prepared to respond quickly to any issues.
Use a fryer with safety features: If using an electric deep fryer, choose one with safety features like temperature controls and automatic shut-off.
Keep a fire extinguisher: Have a suitable fire extinguisher nearby and know how to use it. Class K fire extinguishers are designed for kitchen fires involving oils and fats.
Avoid overcrowding: Fry in small batches to prevent the oil temperature from dropping too much and causing safety risks.

Remember, safety should always be a top priority when deep frying.