I am a bonafide chicken wing lover. I love all types of wings. I love grilled wings, I love smoked wings and I love smoke-fried wings. I also like all different types of flavor profiles from Japanese BBQ Wings to Garlic Parmesan Wings. I am always on the hunt for new methods and flavors. Plus Mrs. Meat Church LOVES crispy wings. We thought we had that mastered in our recent Ultimate Crispy Chicken Wings where we pulled out many different crispy wing tricks (air drying, corn starch and frying). Then I came across a test by J. Kenji López-Alt where he ran several different tests to double fry wings at various temperatures. The basic premise is to fry the wings for a long period of time at a low temperature which will break down the collagen, but leave the wings juicy. You then have to rest the wings for an hour, or up to 3 days in the fridge (you can even freeze them at this point), then fry them a 2nd time at a very high temp. I had to test his theory for myself in this video. The results were what we called the most Earth Shatteringly Crispy Chicken Wings of all time! Mrs. Meat Church has claimed these are her new favorite chicken wings.
After these wings are cooked you can go with a dry rub application or you can toss them in your favorite wing sauce. They are great either way!
Prepare your frying oil Heat the oil to 220 degrees.
Jalapeño Ranch prep Prepare the ranch while the oil is heating.
Combine all jalapeño ranch ingredients into a blender or hand stir until smooth. Place in the fridge for at least an hour. Best when refrigerated overnight!
Fry the wings - 1st fry Fry the wings naked at 220 degrees for 20 minutes.
