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Crunchy chicken wings?

  • m

I was wondering if any one knew a recipe to make extra crispy chicken wings?

I want the wings to have a thin, dense, crispy coating. I don't want "breading" or anything that might make it more greasy than it already is. I need a coating that can handle a layer of bbq sauce and still have a big crunch.

I was thinking of coating it in corn starch before deep frying but this may be a little thin for my goal. Would egg white help with the crunch?

Any other suggestions?

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  1. I'm not sure if this is what you are looking for but I usually do a dry rub on wings and then grill them until crispy then toss them in a bowl of the sauce of your choice right before serving. If you need to hold them after grilling/before serving place them on parchment paper in the oven on low.

    2 Replies
    1. re: AimeeP

      Thanks for the help. Its not quite what I'm looking for. I want that deep-fried crispness.

      Crunchy like caramel corn. Any other ideas?

      I have found some with cornflakes. Anyone try this?

      much appreciated.

      1. re: Monte

        I love fried chicken, and recently got a cornflake chicken recipe from the Everyday Food mag. Crush the cornflakes, mix in a little cayenne, salt and oil. Dip the chicken pieces in beaten egg, then roll in the cornflake mixture, then bake.

        But I'm not sure how well it would hold up to be sauced afterwords. Great for dipping, but not tossed in sauce - is that what you are looking for?

        Mixing the cayenne in the with the crushed cornflakes gives it a really nice little kick.

    2. As a side: how long should I deep-fry the wings for? I want to keep the meat as juicy as possible. preferably the second they reach temperature. Most wing joints overcook and dry them out.

      1. d
        dpw206@nyu.edu

        Letting the wings rest on a wire rack in the fridge overnight is a good way to crisp the wings up; no coatings needed. I do this for my buffalo wings. If you get a nice hot fry, and don't overload the fryer, you will avoid drying them out. I think I did 375 degree oil for 15 to twenty minutes. Crisp and juicy.

        3 Replies
        1. re: dpw206@nyu.edu

          whats the theory? does that dry the skin of the wings out so it will become crispier?

          thanks for thew tip.

          1. re: Monte

            I am not sure theory-wise, but that's what I presume since you collect a good amount of moisture after doing this. I never tested a control batch versus this method; I read about it, used it, it worked, and I didn't want to mess with it. Also, deep frying the wings really shrinks them, as opposed to baking, so for juicy/meaty wings, don't be afraid to buy big ones (they'll shrink)

            1. re: dpw206

              Excellent idea...The same principle as drying out Peking Duck. The air dries out the skin and allows for a crispier product.

              Corn starch is also good in getting a crispy skin, but the air drying might be enough.

        2. t
          TrishUntrapped

          For your situated, since you are going to cover them with a sauce afterwards, I also recommend just deep frying them nekkid. I don't even season them with salt & Pepper.... Just make sure your oil is 350 degrees (use a thermometer) and you will get uber crisp wings that will take very well to saucing.

          1. When America's Test Kitchen made Buffalo Wings, the coated the wings with corn starch before frying.

            1 Reply
            1. re: Norm

              I've done this before, they come out excellent- very crispy texture with not much in the way of a coating, just a nice rough surface that makes the sauce adhere a lot better. I think this is just what Monte is looking for.

            2. the way to get very crunchy chicken wings is to wash, then coat with flour... put in the refrigerater over night. the flour on the wings will turn into a paste.. then fry at 350 for 15 minutes. I have also dried the wings in the frige overnight.. I think the best way is the flour coating.

              1 Reply
              1. re: jfdoug

                I soak chicken wings/pieces in milk for at least an hour, dredge in flour, then milk, then flour.

                Let dry in refrig overnight or on cookie sheet/rack in kitchen for at least an hour then fry as advised above. If for some reason the chicken's not crispy enough, make a wash out of 50% egg white and 50% water, dip milk-marinated chicken in this then dredge, dry and fry as above. The egg white really adds "crunch".

                I've had the delicious corn flake crumb coated chicken before, and really like it. My recipe for deep-fried mushrooms uses corn flake crumbs.

              2. When I make wings I give them a good wash and dry them very very thoroughly, then I simply dredge them quickly in a little flour as I drop them into the oil. Fifteen minutes at about 365 - 370 and they turn out perfect every time. They're always nice and crispy. My theory is that all the flour really does is help to dry them out that last little bit, but it's the skin cooking well that truly gives them that great crispiness. I've used corn starch in the past and it works just as well, but it does have a slightly different taste and texture.

                1. MONTE. I know exactly what you are looking for!. Unfortunately, I have never been able to figure out the exact combination of ingredients. Our closest efforts have involved flour coating and extended frying time. However, you can get what you want from a bar I have visited numerous times. They are simply the best wings ever made and I grew up within a few hours of Buffalo (don't even get me started on the Anchor Bar, over-rated tourist trap!). Here is the link, it may be far away but it is worth the pilgrimage.

                  http://shadytreepub.com/

                  Good luck!