Chicken wings

I was wondering if anyone had suggestions for a crispier chef steps style wing. I've made a few time, they are very good but i like a really crispy wing. Just more time in fryer? I've done both cornstarch and wonders/potato starch with similar results... not crispy, not soggy.. some strange middle ground.

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fisher23

I do a combination of cornstarch and rice flour. I think it helps but favorite is buffalo wings and I have yet to find a crust that would hold up to butter and hot sauce.

JasonWirth_68226

this is a random idea but blitz some Pringles into a power and dredge with that.

FrankM_3301

Haven't tried it myself, but maybe this? Anyone use it? I think it is typically used in batters, but might be worth thinking about.

aaron.c.schroeder

This is a little random, but bear with me. When you add butter to homemade popcorn, you clarify the butter first, removing the water. Why? Because popcorn absorbs water but not butter. I assume it has something to do with the size of water molecules vs. the size of fat molecules. Shouldn't the same principle hold for sauces and chicken wings? That is, many solutions to this problem try to make a crispier wing, a breading that can "stand up" to sauces. But why would any breading that absorbs water not absorb water from a sauce that has a significant percentage of water in it? Wouldn't a more effective solution be to design a sauce recipe that eliminated as much h2o as possible?

lockgavin

even straight of of the oil they aren't crispy though. That at 2-3 minutes in 400 oil. I guess I could just keep them in longer?

wolfiegirl

I've made the CS pressure cooker wings a few times. Really good....tender and juicy and nearly boneless. I've fried them using cornstarch, flour, and a combo therein. While they don't get that nice crunch you get from a nicely black cast iron skillet piece of fried chicken, they are acceptable considering they're gonna get sauced right away. I think the whole thing boils down to fry time. The oil is certainly hot enough so that's not the issue. And knowing that good southern fried chicken spends about 25 minutes in oil to get that crispy satisfaction, my guess would be to fry a few for longer than 2 or 3 minutes. If it doesn't work you'll be out a couple wings. No biggie.

One thing you are probably doing but just a reminder....the wings, once out of the pressure cooker, should be put on a rack and chilled so that any excess liquid can drain and they are cool before frying. I assume you're doing that.

lockgavin

Good assumption.

Don't get me wrogn these wings are miles ahead of any of the wings I can get in a resto around here. Like you said - nearly boneless - very accurate description. I have 5lbs.. I'll try to fry longer next time.

wolfiegirl

I'm interested in the results you get!!