Crispy coating for wings (double breading method) - photo 1
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Crispy coating for wings (double breading method)

Snacks Party Recipes 60 min Easy 25 wyświetleń ~22.91 PLN * - (0)
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Description

This recipe is for a crispy, flavorful coating for wings prepared using the double breading method: a dry base (flour + starch + breadcrumbs) and a wet emulsion (buttermilk + egg) together create very crunchy, golden, and long-lasting crispy wings. Inspiration: traditional frying techniques with the addition of Polish spices (sweet paprika, garlic, marjoram) and optional sesame or honey glaze as a twist. The coating pairs perfectly with a sauerkraut salad, a simple garlic sauce, or a spicy tomato sauce. Appearance: evenly golden, with a distinct, porous texture and seasoned crust, aroma of smoky paprika and garlic. The recipe yields a crunch that holds up even after a short cooling — perfect for gatherings and winter snacks.

Ingredients Used

Ingredients (15)

Servings:
4
  • Wing 1000 g
  • Wheat flour 200 g
  • Breadcrumbs 100 g
  • Cornstarch 50 g
  • Chicken egg 2 szt. (~120 g)
  • Buttermilk 200 g
  • Onion powder 5 g
  • Rapeseed oil 500 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 15 g
  • Czosnek granulowany 2.5 łyżeczki (~5 g)
  • ✨ Opcjonalne
  • Sesame 20 g
  • Honey 30 ml
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~22.91 PLN (5.73 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the wings

1

Rinse the thawed wings under cold water and dry them thoroughly with paper towels – moisture makes it difficult for the coating to stick. If the wings are in three parts, you can separate the middle part (drumette) from the tip at the joint using a sharp knife or by twisting the joint.

Ingredients: wing
Use a large bowl and a cutting board. Dry in batches – preferably 2-3 layers of paper towels. Common mistake: breading wet wings (the coating will fall off during frying).

Marinade

2

In a large bowl, mix the buttermilk (200 g) with the egg (120 g), half of the salt (5 g), 1/2 tablespoon of sweet paprika (7.5 g), 1/2 teaspoon of granulated garlic (2.5 g), and 1/2 teaspoon of onion powder (2.5 g). Place the wings into the mixture and stir with your hand or a spoon until each piece is thoroughly coated. Set aside for at least 30 minutes in a cool place (refrigerator) or 1-2 hours for a more intense flavor.

Ingredients: wing, Buttermilk, Salt, sweet paprika, Czosnek granulowany, onion powder
Use a ceramic or plastic bowl (not metal). If you don't have buttermilk, mix natural yogurt with 2 tablespoons of water. Marinate for at least 30 minutes; longer marinating (up to 4 hours) will tenderize the meat, but do not exceed 12 hours.

Dry breading

3

In a separate large bowl, combine all-purpose flour (200 g), cornstarch (50 g), and breadcrumbs (100 g). Add the remaining salt (5 g), black pepper (2 g), 1/2 tablespoon of sweet paprika (7.5 g), and the remaining granulated garlic and onion powder (2.5 g each). Mix well with a fork or whisk until the ingredients are evenly distributed.

Ingredients: Wheat flour, Breadcrumbs, Cornstarch, Salt, Black pepper, sweet paprika, Czosnek granulowany, onion powder
Use a large bowl to comfortably coat the ingredients. Sifting the flour and starch will improve the uniformity of the mixture. A common mistake: mixing the spices too lightly – resulting in flavor spots on the coating instead of an even aroma.

Breading

4

Prepare three containers next to each other: 1) a clean plate for placing the raw wings, 2) a bowl with the wet marinade (the one you marinated in), 3) a bowl with the dry mixture. Take the wings out one by one: first coat them in the dry mixture (pressing lightly to ensure the flour sticks), then dip them in the wet marinade (turning to ensure every part is covered), and finally coat them again in the dry mixture — this is called double breading, which gives the crispiest coating. After coating, place the wings on a rack or plate, do not stack them on top of each other.

Ingredients: wing, Wheat flour, Breadcrumbs, Cornstarch, Buttermilk
Use kitchen tongs or your hands in disposable gloves. It's best to work quickly so that the wet parts don't release excess liquid. This is a key step: well-coated breading won't fall off during frying.

Frying (traditional)

5

In a pot or deep skillet, pour in canola oil (about 500 g) to 2/3 of its height and heat to a temperature of about 170–175°C. If you don't have a thermometer, drop in a small piece of breadcrumbs — if it sizzles immediately and rises to the surface with bubbling, the oil is ready. Fry the wings in batches (no more than 6–8 at a time, so the oil temperature doesn't drop too quickly) for 8–10 minutes, turning every 2–3 minutes, until they are golden and crispy. Once fried, remove with a slotted spoon and drain on paper towels.

Ingredients: wing, Breadcrumbs, Rapeseed oil
The best option is a deep skillet (at least 20 cm) or a deep frying pot. Do not overcrowd the vessel — a drop in oil temperature will result in a greasy coating. If you have a thermometer, look for 75°C in the thickest part of the wing.

Baking (healthier option)

6

If you prefer baking, preheat the oven to 200°C (top-bottom). Arrange the breaded wings individually on a rack set over a baking sheet lined with parchment paper (oil bath under the wings). Drizzle or lightly spray the surface with oil (about 2 tablespoons spread in a thin layer). Bake for 35–40 minutes, turning halfway through, until golden and crispy.

Ingredients: wing, Rapeseed oil
Use a rack to allow the fat to drip down; without a rack, the coating may partially steam. A convection oven will reduce the time by 5–8 minutes.

Finishing and serving

7

After draining the wings on a towel, optionally lightly heat the honey (30 g) in a pan with 1 teaspoon of water, toss the wings in the glaze, and then sprinkle with toasted sesame seeds (20 g). Serve with lemon wedges (100 g) and garlic sauce or sauerkraut salad.

Ingredients: wing, Sesame, Honey, Lemon
If you are using honey, do not heat it for too long (max a few seconds) — too high a temperature will affect the flavor. Additionally, you can add sesame for decoration and crunch.

Cooling and serving

8

Wait 3–5 minutes before serving, so the coating doesn't become too hot and greasy. Arrange the wings on a warm platter, alongside the sauces and fresh lemon wedges. Serve immediately for the best crunch.

Ingredients: wing, Lemon
Do not leave the wings uncovered for more than 20 minutes – the steam from the meat will soften the coating. If you need to store them, cool them arranged individually on a rack.

Fun Fact

💡

The double breading method (dry-wet-dry) is used in the kitchens of various countries to achieve a stronger adherence of the coating and a longer-lasting crunchiness — this technique is also used when preparing delicious American-style wings.

Best for

impreza wieczór filmowy zimowe spotkanie towarzyskie

Tips

🍽️ Serving

Serve the wings hot, with dips: garlic sauce, BBQ sauce, or a simple yogurt-dill sauce. Serve with sauerkraut or a fresh carrot and apple salad to add freshness.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container; before serving again, reheat in the oven at 200°C for 8–10 minutes to restore crispiness. Microwaving is not recommended – the coating will become rubbery.

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