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After making countless amounts of fried chicken, this is my favorite method for the lightest and crispiest chicken wings. Inspired by a Vietnamese fish sauce wing, I found the light and crispy corn starch batter to be superior. It is also one of the easiest methods I have tried because all it takes is a single dredge step.
Unlocking Crispy Perfection: Chicken Wings Mastery
Corn starch batter
Corn starch is used in fried chicken recipes to enhance the crispiness and crunch of the chicken’s coating. When added to the breading mixture, corn starch creates a lighter and crispier texture compared to using just flour alone. It helps create a thin, delicate layer on the chicken that fries up to a golden and crispy finish. Corn starch also aids in absorbing excess moisture from the chicken’s surface, contributing to a more enjoyable crunch. Overall, the addition of corn starch is a key element in achieving that coveted crispy exterior when frying chicken.
How carbonated water elevates fry batter in crispy chicken wings
Carbonated water, a surprising secret ingredient in fry batter, holds the key to achieving an exceptional crispiness and light texture. When incorporated into the batter, the carbon dioxide bubbles in the carbonated water create a temporary, airy structure as the batter cooks. This structure results in a delicate and airy crust, providing that sought-after crunchiness while keeping the inside of the food tender and moist. The effervescence of carbonated water helps the batter to adhere better to the food, resulting in a more even coating and a beautifully golden, crispy finish. Embrace the bubbly transformation and elevate your fried dishes to a whole new level of perfection.
Crispy Chicken Wings
Ingredients
- 6 full chicken wings
- 1 cup corn starch
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1½ cup carbonated water
- dry jerk seasoning
- chili oil
Instructions
- Into a bowl, mix together, corn starch, salt, garlic powder, onion powder, paprika, and baking powder. Mix well.1 cup corn starch, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp baking powder
- Add carbonated water into the bowl and mix well. It should be the consistency of pancake batter.1½ cup carbonated water
- Heat up a pot of oil to 325F.
- Dip full chicken wing into the corn starch batter then drop into hot oil at 325F for 5 minutes. Fry in batches.6 full chicken wings
- Increase oil temperature to 375F then fry again for another 3-5 minutes until golden and crispy.
- Toss chicken immediately into dry jerk seasoning and top with chili oil.dry jerk seasoning, chili oil
