Looking to add wings to my pizzeria menu. These are my first go. They were pretty pretty good. Only thing that was lacking was some crisp. I want more. Can ya help me get there? What would you tweak?
Process went…
Rub on 1% salt, 0.5% sugar, 0.5% garlic powder, 0.25% paprika, 0.25% black pepper. I added 0.5% baking powder to half of the batch.
Leave in walkin on sheet trays for 22 hours uncovered.
Bake off at about 400° until they were just cooked thru.
Freeze. Portion into bags. Put back into freezer.
Fry to order at 375° for 5-6 minutes.
These are coated in 1-1 Franks/clarified butter with a pinch of xanthan gum in there to hold it all together.
The wings were no doubt very good for sure.
There was no discernible difference in bite between the baking powder wings, and the non-baking powder wings. I only used a half a percent baking powder, which isn’t that much.
Any advice for upping the crisp factor without adding cornstarch or flour or whatever? I dont want to do coated cause 80% of my biz is pickup or delivery and any coating will sog out bad in the transport, and I’m in the its kind of cheating camp.
Hotter or cooler bake? Cooler fry? Hotter fry? 1% baking powder? Double fry? Longer cure in the walkin? Thanks gang!
by everyinchofliverpool
13 Comments
These both look like they turned out really good. Sauce coverage is spot on! I feel like just an extra minute and a half or so from what you did would be perfect.
Have you considered 0.5% baking powder and 0.5% corn starch? Corn starch always works really well for me but as a pizza & wing connoisseur I can tell you I can accept that my wings would be a hell if a lot better I wasn’t dining out.
Try the go old double fry method.
I’m not a chef, but could this be as simple as adding another 90 seconds in the fryer?
I’ve heard and tried double fried from a very reputable wing place. Seems to be a great way to go. Ideally you’d fry at 350 and get a nice golden color, take out to rest/setup for ~2min, then back in the fryer for a few min or until they look nice and crispy and a more golden brown color. Its pretty hard to overcook wings. I ask for extra crispy every time I order and I’ve yet to have any overcooked. And more often than not, they’re not all that crispy.
Anytime you add not 350 degree wings (or other food) into the fryer, the temp drops and takes time to recover. Make sure you adjust accordingly. May have to start at 365-370 to compensate for the temp drop to get a nice steady fry. Godspeed!
Be sure the wings are as dry as you can get them before frying. A paper towel dry, then an hour in the fridge (minimum) you’ll get amazing results
You may have already done this but have you patted dry the wings really well with paper towels? Always works well for me and then I cook them whatever way I’m feeling when they’re still chilled but closer to room temperature.
I’ll take crisp over sauce any day.
I don’t know if this is practical in a restaurant, but can you dry brine them overnight?
Just try 1 thing.
Bake at 220-250 instead of the higher temp. If you want to fry at that temp, that’s what works for me. 20 min or so at 250 for fry 1 . Freeze . Then flash fry at 375 for a few minutes. The crunch will stay on.
Worcestershire
Edit – for the sauce. Not the crisp.
Looks awesome! 👏
Skip the baking, double fry them. If possible the best way to do it is to Sous-vide them in batches of 3-5lb batches in brine at 120 degrees for 2 hrs and then take those bad boys and fry them for like 3-4 minutes in big batches and then put them on trays and back in the walk in until 45 minutes before service and when an order comes in you take what you need throw them in the fryer until golden brown and they come out perfect, toss in hot sauce kept above the fryer so it’s warm and you’re good to go. Best wing ever in my experience