Chicken wings are a beloved treat, perfect for game days, parties, or simply indulging in a flavorful snack. But achieving the ultimate crispy texture often seems like a guarded secret. If you’ve ever wondered how to make your chicken wings extra crispy, you’re in luck.
This article reveals five secret ingredients that will elevate your wings to new heights of crunchiness. Let’s dive into these culinary tips and tricks that will transform your chicken wings from ordinary to extraordinary.
1. Baking Powder
One of the best-kept secrets for crispy chicken wings is baking powder. Not to be confused with baking soda, baking powder helps to break down proteins and encourages browning.
When mixed with salt and dusted over the wings, it raises the pH level on the skin’s surface, which promotes crisping. To use, simply coat your wings with a mixture of baking powder and salt before baking or frying.
This method works wonders by drawing out moisture from the skin, ensuring it becomes delectably crunchy while the inside remains juicy and tender.
2. Cornstarch
Cornstarch is another powerful ingredient in achieving crispy chicken wings. It’s often used in Asian cooking to create that desirable, crispy exterior. When used as a coating, cornstarch forms a barrier that locks in moisture, resulting in a crispy outer layer.
For best results, mix cornstarch with a small amount of flour and your favorite seasonings. Coat your wings thoroughly and let them sit for a few minutes before cooking. This allows the cornstarch mixture to adhere better to the wings, ensuring an even crispiness.
3. Buttermilk
Marinating chicken wings in buttermilk before cooking is a game-changer. The acidity in buttermilk tenderizes the meat, while its thickness helps the coating adhere better. Soak the wings in buttermilk for at least a few hours, or overnight if possible.
This not only infuses the wings with flavor but also creates a moist interior that contrasts beautifully with a crispy exterior. After marinating, coat the wings with your chosen dry mix (such as flour and cornstarch) before cooking to achieve maximum crunch.
4. Rice Flour
Rice flour is a fantastic alternative to regular flour when aiming for crispy wings. Its fine texture and low moisture content make it perfect for creating a light, crispy coating.
Rice flour crisps up more effectively than wheat flour, offering a gluten-free option that doesn’t compromise on texture. Combine rice flour with cornstarch and seasonings to coat your wings before frying or baking. The result is an irresistibly crispy crust that remains light and not overly greasy.
5. Double Frying
Double frying is a technique that many professional chefs swear by. The first fry at a lower temperature cooks the wings through and renders out some of the fat, while the second fry at a higher temperature crisps up the exterior. After the first fry, let the wings rest on a wire rack to drain excess oil and cool down.
This resting period is crucial as it allows the skin to firm up. The second fry, at a higher temperature, creates an incredibly crispy skin that’s impossible to achieve with a single fry.
Conclusion
Achieving the crispiest chicken wings isn’t just a matter of cooking time and temperature; it involves using the right ingredients and techniques. Baking powder, cornstarch, buttermilk, rice flour, and double frying are all secrets that can take your chicken wings from good to great.
Experiment with these tips to discover your perfect combination, and you’ll be serving up the crispiest, most delicious wings ever. Whether you’re cooking for a crowd or treating yourself, these methods will ensure your chicken wings are always a hit.