We often get asked how do you make chicken wings that are crispy? There are a lot of tricks to achieve that, so in this recipe & video we pull out several of those tricks to make the "ultimate crispy chicken wings!"
Meat Church How To YouTube Video: https://youtu.be/nb-m_sqc9PE
- 2 dozen chicken wings
- Meat Church Holy Voodoo (sub The Gospel or Holy Gospel)
- 1/2 C corn starch
- Optional sauces of your choice to toss the wings in at the end. We use Frank's Buffalo & Bachan's Japanese BBQ Sauce in the video above.
- Wire rack to air dry the wings in the fridge
- Peanut oil for frying
- Instant Read Thermometer
Prepare the wings
Lay your wings on a wire rack. Lightly sprinkle with corn starch on both sides. Place the wings uncovered in the refrigerator for 8 hours to allow the skin to dry out. This is easily done overnight.
Prepare the Grill & Fryer
Prepare your grill at a temperature of at least 375. It's ok to go even high such as 400 - 450. We prefer hickory, mesquite or pecan for this cook.
Prepare your fryer at a temperature of 350. We prefer peanut oil as it has a high smoke point.
Grill the wings
Remove the wings from the refrigerator. Season with Meat Church Holy Voodoo on all sides.
Place the wings on the grill. Using your Instant Read Thermometer grill until the wings are an internal temperature of 175 flipping at least once during the cook. Remove from the grill.
The wings should already be fairly crispy at this point, but now it's time to go next level crispiness.
Fry the wings
Place the wings in the frying oil for 3 minutes. Remove and allow to cool.
Finish\Sauce the wings
Toss the wings in your favorite sauces. As mentioned in the ingredients above we used Frank's Buffalo & Bachan's Hot & Spicy Japanese BBQ Sauce in the video above. Other good choices are lemon pepper, BBQ, etc.
You can either eat the wings at this stage after they cook for a "saucy" wing or you can toss them back on the grill for a couple minute to tack up the sauce.