Taken a lot of advice from people here. And I think I've finally got to the point I'm happy.
dry brine salt, pepper and baking powder for 3-4hrs
dredge of 50/50 flour and cornstarch
fry at 375F for 12mins. (thank you to the Redditor who mentioned that the other day)
Another thing that helped was finding organic chicken wings rather than supermarket stuff, made a huge difference in terms of consistency of sizing
by thebigmarvinski
19 Comments
Looks good!!
Uhhh idk you’re gonna have to send me a batch for verification
You can just go straight from frozen to frying at 375. That’s how it goes at most places in Buffalo.
what happens if i air fry? will it crisp the same?
What’s the flour and corn starch for? Extra Crispiness? Going to be a non-breading purist here, but ditch the coating and just fry them for a few more mins. 15-17 mins at 350-375
Yes, organic is the way to go! The super-sized grocery store wings are gross. And, as you mention, inconsistent.
Wings look great. I use cornstarch too. It gives it a nice texture and seems help the dry seasoning to stick better
Those look soo good.
How much baking powder ?
I went too heavy last time and while they were crispy I could taste the powder.
Want to try again but not sure how much
Dry brine is the wayyyyy 🙌
This is the subreddit I never knew I needed until I saw it first time today.
I use Hooters wing breading. It’s awesome as hell. And if you dredge it twice the coating is as thick as fried chicken. Yours looks good also. Lol
Oh, and double fry.
do you season the chicken/flour before coating the chicken in flour?
Fried in oil?
That crispiness is straight 🔥🔥🔥
Those pre sauce crispiness pics are pretty much ideal. Great work.
How much salt and pepper are you using in your brine?
Awesome thanks for sharing