First try at deep fried wings
Rain today so I decided to try deep fried breaded wings. I didn’t want the heavier hooters style. I wanted lighter so all my searching took me to a 80/20 mix of potato starch to rice flour dry mix with seasoning. Never did a fry without AP flour. Read up on what all the flours and starches actually do when used and decided this might be the ticket to crunch and lightness without that heavy feel. The really new part was marinating the wings in my seasonings and vodka. Just a little bit. 3 hours marinated. I dabbed off a bit of the wet marinade and then went right into dry. A nice shake off with some squeezing to get everything to hold cause I think that is one of my problems with my shell sticking whenever I deep fry chicken. Then into fridge for 30 mins then back out to room temp to let the dredge get wet. Doubled fried.
This experiment batch got tossed in my typical bbq sauce with a flop red rib candy. I smoke a lot of meat and one of my go to bbq glaze is whatever bbq sauce I make or use and adding a bit of whatever rib candy we have for the flavor the family wants.
I think this is my most successful fry so far. My son said this was the lightest and crunchiest chicken I have done.
So tonight when my wife gets home I’m doing same mix but I’m doing lemon pepper this time. I found a wet lemon pepper sauce to lightly mix the finished wings in. The wings are marinating in vodka and Lemmon juice with some salt, pepper, garlic powder and onion powder.
That’s about it till later.