Dusted Wings is a way of preparing Wings for a crispier coating without going through a marinade or even a breading station, and falls somewhere in between Naked Wings & Breaded Wings. The Wings are just tossed in a Wing Dusting and set aside while the deep fryer heats up. The Wings get deep-fried for 10 minutes, then pulled out to rest while the Oil comes back to temp to deep-fry a final 2 minutes. This second deep-fry will crisp up the Chicken Wings and promote good color and texture. From here they can get tossed in any kind of Chicken Wing Sauce.
Dusted Wings Ingredients
Chicken Wings, Dusting (Cornstarch, Flour, Baking Soda).
Chicken Wing Dusting
The Chicken Wing Dusting mainly contains cornstarch, with a bit of flour added for textural contrast. Included is baking soda because its alkaline nature helps the Chicken Wings darken more than they would otherwise, and it also acts as a leavening agent.
How to make Dusted Wings
The Dusted Wings are very easy to prepare. All you have to do is add your Chicken Wings to a bowl and add the following ingredients to toss the Wings in to get good coverage.
For every 1 lb (ca. 454 g) or 10–12 pieces of Chicken Wings, add the following;
- 1 Tbl Cornstarch
- 1/2 tsp Flour
- 1/4 tsp Baking Soda
How to Deep Fry Dusted Chicken Wings
Preheat the Deep Fryer to 350F-375F. Lower the basket of Chicken Wings into the fryer to Deep-fry for 10 minutes. Lift the basket of Wings up after 10 minutes and let them sit for 2–3 minutes. Then, when the Oil is at its hottest again, lower the Wings in for a final 2-minute cook. This last cook will crisp up and color the Wings even more so. From here you can go straight to saucing the Wings with any choice of Chicken Wing sauce.
Equipment
- 1 Mixing Bowl
- 1 Deep Fryer
- 1 Tongs
Ingredients
- 1 lb Chicken Wings - About 10–12 pieces
- 1 Tbl Cornstarch
- 1/2 tsp All-Purpose Flour
- 1/4 tsp Baking Soda
Instructions
- Dusted Wings: Preheat the deep fryer to 350F — 375F. Place the Wings into a mixing bowl and add the remaining ingredients. Toss the Wings good so that they are evenly coated. Set aside until the fryer is ready.
- Deep-Frying: Place the Wings into the fryer basket and lower the basket into the hot oil. Give the basket a shake to dislodge any stuck wings. Separate any pieces till stuck together with the tongs. Deep Fry for 10 minutes.
- Second Fry: Lift the Wings out of the Oil after 10 minutes and let them rest for 2–3 minutes. Once the Oil is at its hottest, lower the Wings back in for a final 2 minutes. This last cook will crisp the wings up even more and produce better color. This same technique is used for breaded wings.