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.The cook time for the Wings themselves is about 10 minutes per batch. Followed by a 2-minute rest out of the oil or longer to get the oil up to temp. Then a final 2 minutes in the oil, for a total time of 14 minutes per batch.
Servings: 3 lbs
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.
Notes
Add 1/2 tsp of Sea Salt & MSG for every 1 lb (ca. 454 g) of Wings. Everything else in the marinade can stay the same.