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
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