Thread: how to fry EXTRA CRISPY chicken wings

ok after many many many experiments I have unlocked the way to make your chicken wings extra crispy while still maintaining a juicy interior...

ok lets start by saying yes I have fried them from raw to crispy in 400° oil while maintaining to keep the oil from falling below 390° at all times. about 18-22 minutes later you will have crispy exterior but kinda dry interior, and once you sauce them you lose most of that crisp, so I move on.


ok so I will not go into the other multiple processes I tried but shall move to the winner.


First take your wings and steam them on a low heat steam yes I said steam (15 to 30 minutes) depending on size and quantity. you want them to be fully cooked but not killed.

remove them from the steamer and let them rest for a few minutes then put them into your refrigerator and allow them to cool to temp in fridge.

ahhh time to fry remove from fridge and drop in hot oil (385° - 400°) ...less then 10 minutes later remove thus crispy wings wait 60 seconds then sauce and serve. ( I melt butter and add Louisiana hot sauce)

trust me on this one (last tip is I have moved on to a big stainless steel put on top of a monster propane burner and fry 40-50 at a time so the guests dont fight over 10 pieces every 25 minutes lol)

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had trouble getting this pic on post

Hmmm... Now I would've thought to fry them while still hot out of the steamer, being that already at temp the skin would crisp quickly.
Kind'a like reverse searing a steak, since the meat is already at temp it develops a hard sear within a minute or two max.
Did you try frying them straight outta the steamer?

Thanks, I'm going to have to try this since I love crunchy wings.

I just butchered my rooster. I wonder if this would work for a quartered chicken?

Originally Posted by ChileRelleno

Hmmm... Now I would've thought to fry them while still hot out of the steamer, being that already at temp the skin would crisp quickly.
Kind'a like reverse searing a steak, since the meat is already at temp it develops a hard sear within a minute or two max.
Did you try frying them straight outta the steamer?

Thanks, I'm going to have to try this since I love crunchy wings.

I was wondering the same thing.

ya i fried right out of steamer and was left with crunchy and dry interior and actually took longer to crisp up in the oil

Might just be time to get serious and buy a pressure fryer.

Originally Posted by ChileRelleno

Might just be time to get serious and buy a pressure fryer.

ya i have thought that same thought but to keep a temp with electric is a major concern.. i couldnt even cook 12 raw wings on my grill side burner without the temp dropping 100°

I put raw wings in a bowl then sprinkle them with dry Fry Crisp Batter Mix until they are lightly coated. This forms a very very thin, tenacious batter coating. Then I fry them in a wok with a few inches of oil in it. Then you sauce them, or not.
Works for me.

Originally Posted by sknhgy

I put raw wings in a bowl then sprinkle them with dry Fry Crisp Batter Mix until they are lightly coated. This forms a very very thin, tenacious batter coating. Then I fry them in a wok with a few inches of oil in it. Then you sauce them, or not.
Works for me.

i have always like fried chicken with that super thing coating, have never seen that batter mix before