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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.