bb.q chicken is known for being ultra-crispy. Why so crispy? The secret is double-frying the wings, which are coated in a very light batter. If you regularly visit the Feral Cooks, you’ll notice several “crispy” wing recipes, including these, these and these.
Each recipe has its merits, and the variety of methods lays bare that there’s often more than one way to achieve greatness crispiness. I have to say, though, that this recipe did result in exceptionally crispy wings, even when doused in sauce.
On the downside, I thought the sauce was overpowering and too salty. It was so bad, in fact, that I won’t bother giving the recipe.
What you’ll need for the chicken
- About 2 lbs chicken wing drumettes and flats (boneless thigh pieces would work great, too, with a longer cooking time)
- 1T salt
- 1t black pepper
- 1T minced ginger
- 0.5 cups potato starch (or cornstarch)
- 0.25 cups flour
- 0.5 cups water (adjust to reach a thin batter consistency)
What to do
Dry the chicken wings thoroughly and put them in a bowl. Season them with the salt, pepper and ginger; let them marinate for at least 30 minutes.
After the wings are done marinating and you’re ready to fry, start heating your fry oil to 325 degrees F. Mix the potato starch, flour and water to create a thin batter.
When the oil reaches temperature, it’s time for the first fry: dip each wing into the batter and carefully add it to the fry oil, don’t crowd the cooking vessel, though. Fry the chicken for 7-10 minutes until light golden brown. Remove the wings with tongs or a spider and let them cool on a wire rack for at least 5 minutes.
For the second fry, heat the oil to 375 degrees F. Re-fry the wings for about 2-3 minutes, until they’re a deep, golden brown and very crispy. Remove from the oil and let them cool on a rack before serving hot with your favorite sauce.
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