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SECRET for Crispy Chicken Wings

The Crispiest Chicken Wings

I’ve tried, baking, frying, air frying, roasting, and broiling, but these are by far the best wings I’ve ever made. If you’ve ever had Korean Fried Chicken wings, this is a great approximation.

Baking powder and potato starch are pretty common to give wings a crispy skin, but I got the vodka idea from @kenjilopezalt. Credit to the master.

Recipe

20 Wings (Flats or Drums… it’s ok)
6g Baking Powder
10g Corn Starch
2g Salt

Mix these together and place on a rack to dry in the fridge for a couple hours or overnight.

JUST BEFORE you are ready to fry, make a batter from

88g Potato Starch (Substitute Corn Starch)
88g Flour
2g Baking Powder
2g Salt
100G WATER
100G VODKA
1 qt Neutral Oil (Canola, Vegetable, Peanut)

You are looking for a really thin batter that drips from the whisk in a ribbon for about half a second before turning into drips.

Lightly coat each wing and fry at 400F in batches of 5-6 for about 5 minutes or until barely golden.

Then cool on a rack before frying at 400F for another 3-4 minutes until golden brown.

Sauce and Serve.

#chicken #chickenwings #superbowl #appetizers #snacks #recipes

19 Replies to “SECRET for Crispy Chicken Wings”

  1. The Crispiest Chicken Wings

    I’ve tried, baking, frying, air frying, roasting, and broiling, but these are by far the best wings I’ve ever made. If you’ve ever had Korean Fried Chicken wings, this is a great approximation.

    Baking powder and potato starch are pretty common to give wings a crispy skin, but I got the vodka idea from @kenjilopezalt. Credit to the master.

    Recipe

    20 Wings (Flats or Drums… it’s ok)
    6g Baking Powder
    10g Corn Starch
    2g Salt

    Mix these together and place on a rack to dry in the fridge for a couple hours or overnight.

    JUST BEFORE you are ready to fry, make a batter from

    88g Potato Starch (Substitute Corn Starch)
    88g Flour
    2g Baking Powder
    2g Salt
    100G WATER
    100G VODKA
    1 qt Neutral Oil (Canola, Vegetable, Peanut)

    You are looking for a really thin batter that drips from the whisk in a ribbon for about half a second before turning into drips.

    Lightly coat each wing and fry at 400F in batches of 5-6 for about 5 minutes or until barely golden.

    Then cool on a rack before frying at 400F for another 3-4 minutes until golden brown.

    Sauce and Serve.

    #chicken #chickenwings #superbowl #appetizers #snacks #recipes

  2. Back in the day they used a fourth one too. Brain tonic chicken. Would really wake you up in the morning.

  11. Thats why i eat whole wings, flats, drums and tips. Theyre all good in their own way, flats are more succulent, drums have a meatier bite and tips have collagen and a tiny bit of meat. I was a flats guy for the first 15-16 years of my life though. I accidentally bought a bag of frozen "drummets" when i was 17 and realized i liked them just as much as flats. But yea, whole wings are best dont be picky

  12. You only eating the “ flats cause you have excellent taste” is why wings are so expensive

  16. Flats all day!! I dont care if I have to pay extra for that. Drums just have all that extra junk on it that i dont like

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