This is a phenomenal breading for Wings, that are going to be tossed into any kind of Wing Sauce. It all starts with marinating the Wings. The marinade is kept thin so that the final breading can adhere to the Wings and fry up to a beautiful crispy breading that stays relatively crunchy even when coated in a sauce, simply incredible.
Breaded Wings Ingredients
Wing Marinade (Water, Egg, Chicken Bouillon, Sea Salt, MSG, Baking Powder, Potato Starch), Breading (Cornstarch, Flour, White Pepper).
Chicken Wing Marinade
The marinade adds flavor to the Chicken, and is kept thin just to flavor the Chicken, tenderize it, and give the dry breading something to stick to. Toss the Wings 1 or 2 times during marinating to ensure every piece gets coated.
For up to 4 lbs of Chicken Wings, add the following;
- 1 C Cold Water
- 1 Egg
- 1 Chicken Bouillon Cube
- 1/2 tsp Sea Salt & MSG
- Use this amount for every 1 lb (ca. 454 g) of Chicken Wings. So if doing 2 lbs, everything else stays the same, but the Salt & MSG is 1 tsp for 2 lbs of Wings. Use 2 tsp of Sea Salt & MSG, if doing 4 lbs of Wings.
- 4 tsp Baking Powder
- 4 tsp Potato Starch or Rice Flour
Chicken Wing Breading
The breading comes from the same breading used to make Korean Sweet & Sour Stir Fry or the Ginger Beef recipe. Instead of including the Water & Egg for this wet batter. We use both the Water & Egg for the marinade and omit it from this breading for a dry breading to toss the Wings in. You want a decent amount of Breading to toss the Wings in freely, so they are easily coated instead.
It is a remarkable breading that offers crunch, even being coated afterward in any kind of sauce. It’s the tiny nodules that are crunchy that really makes this batter what it is, absolutely amazing as a breading over Wings and for Boneless Chicken Wings too!
For 2–3 lbs of Chicken Wings, use the following breading;
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl White Pepper
To scale up, add the below to the above mix, for every additional 1 lb (ca. 454 g) of Chicken Wings.
- 7 Tbl Cornstarch
- 1 Tbl Flour
- 1/2 tsp White Pepper
How to Bread Wings
Add 10–12 Wings to make up about 1 lb (ca. 454 g), one at a time, to the bowl of breading and shake the bowl while adding the Wings. Then toss the Wings to ensure they are completely coated. Pick each Wing up and hit against the bowl to shake off any excess breading and place on a tray.
Leftover Breading
This is an optional step, but one that I do to maximize the breading on each Wing and use up as much of the breading as possible. It also adheres some clumps in the breading to the Wings, producing an even crunchier breading.
After the Wings sit for a bit, some may absorb the breading and could use more. Add 1 lb (ca. 454 g) of Chicken Wings at a time (about 10–12 pieces) and toss again in the bowl with the leftover breading. Pick up each one again and shake off any excess and place them back on the baking sheet. Repeat for all the Wings you have, doing 1 lb (ca. 454 g) or about 10–12 pieces at a time.
Deep Frying Breaded Wings
Preheat the Deep Fryer to 375F or the highest setting it will go, usually around 375F to 400F.
Once you transfer the Wings, 1 lb (ca. 454 g) at a time, to the breading to toss and coat and now have all your Wings on a baking sheet, you’re ready for deep-frying.
- Place 1 lb (ca. 454 g) of Wings or about 10–12 pieces into the fryer basket and lower into the hot Oil. Give the basket a shake to dislodge any stuck pieces, and deep-fry for 10 minutes. If you have a dual basket fryer, then you can place 1 lb (ca. 454 g) of Wings in each basket.
- Lift the baskets up and let rest 2 minutes, allowing the Oil to come back to temp if not already.
- Then deep-fry again for another 2 minutes. It’s this second fry, after the Wings have rested and the Oil at its hottest, that will really crisp things up. You want a minimum rest of 2 minutes and then fry at the highest oil temp for the final 2 minutes.
- Lift the Baskets up and shake off any excess Oil. Empty into the bowl with Sauce to toss.
Wok Frying Wings
You can also deep-fry in a wok filled half way or less with Oil. But limit it to 1 lb (ca. 454 g) at a time. So as not to drop the oil temp too much and allow for a slow build up of the heat. Use a thermometer attached, to gauge the heat for control.
Around the 3 clock position or a medium high heat is ideal. This allows you to reach about 375F before dropping the Wings in, which will lower the heat to 325F or slightly above and stay around there for 10 minutes. Remove the Wings and rest 2 minutes, until the oil reaches 375F again, and deep-fry a final time for 2 minutes. It is the double frying that really crisp up the Wings. Deep Frying in a deep fryer is much easier, but uses more oil.
Wing Sauces
There are all kinds of sauces you can use to coat the wings. Check out our collection of Wing Recipes for Sauce ideas. Place the made up sauce in a mixing bowl to await the breaded Wings to toss until well coated. Plate and serve right away.
Equipment
- 1 Deep Fryer
- 1 Marinating Bowl
- 1 Breading Bowl
- 1 Baking Sheet
- 1 Tong
- 1 Whisk
Ingredients
- 3 lbs Wings
- As Needed Oil - for Deep Frying
Wing Marinade
- 1 C Water
- 1 Cube Maggi Chicken Bouillon
- 4 tsp Potato Starch - or Rice Starch
- 4 tsp Baking Powder
- 1 Whole Egg
- 1/2 Tbl Sea Salt & MSG - See notes
Wing Breading
- 1 1/4 C Cornstarch
- 3 Tbl Flour
- 1/2 Tbl White Pepper
Instructions
- Marinade: Place half of the water into a pot over max heat with the bouillon cube and mash it until completely dissolved and empty into the marinating bowl. Add the other half of very cold water along with the remaining ingredients for the marinade, whisk well. Add the Wings to toss well, cover and refrigerate.
- Breading: Heat the Deep fryer to 375F or max setting. Combine the breading together in another bowl and whisk well. Add the Wings one at a time, while shaking the bowl, for a total of 10–12 pieces. Toss the Wings to coat them well and take each Wing, tapping against the bowl to get rid of any excess breading, before placing on the baking tray. Repeat for all the Wings.With the remaining flour, add 10–12 pieces of Wings to toss in the flour again and place back on the baking sheet. Do the same for the remaining Wings.
- Deep Frying: Once the Oil is hot, place 1 lb of Wings or 10–12 pieces into each basket. Lower the basket into the hot oil and give them a shake. Deep Fry for 10 minutes. Lift them up to rest 2 minutes or until the oil is back to temp and place back into the oil for a final 2 minutes to crisp up. Lift them up and shake the basket again to get rid of excess grease and transfer to a saucing bowl. Repeat for the other batches of Wings.