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Had to pick between a wet batter and a dry dredge for chicken wings last night
I was getting ready to fry up a batch of wings for the game and couldn't decide which way to go. Wet batter gives that thick crunchy shell but it always seems to fall off some pieces in the oil. Dry dredge with flour and spices is easier but sometimes comes out thin and not as satisfying. I went with the dry dredge this time and dusted them twice, let them sit for 10 minutes before dropping in the oil at 350. They turned out crispy and held together fine but now I'm wondering if a buttermilk soak first would have made them better. Anyone else go back and forth on this or have a go-to method that works every time?
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felix1475d ago
Oh man, I did the whole buttermilk soak thing last summer and ended up with these weird soggy spots that wouldn't crisp up no matter what. My buddy swears by letting the wings sit uncovered in the fridge overnight after dredging, says it helps the coating stick better. I tried it once but my cat jumped up and knocked half of them on the floor so I just don't bother anymore.
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