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.
Servings: 1
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.