Crispy coating for American-style wings - photo 1
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Crispy coating for American-style wings

Pikantne Main dishes Snacks 300 min Medium 10 wyświetleń ~35.35 PLN * - (0)
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Description

Classic American crispy coating for wings is a mixture of flour and starch with added spices, along with a short but crucial buttermilk marinade. The goal of the recipe is to achieve evenly coated, golden, and crispy wings with a juicy interior. The inspiration comes from the bar cuisine of the United States (Buffalo/southern fried chicken), but the recipe uses ingredients easily available in Poland: buttermilk, wheat flour, and corn starch, along with a mix of paprika and garlic. The coating is light thanks to the starch, and baking powder helps aerate and speed up browning. Serve with barbecue sauce or yogurt-garlic sauce, celery sticks, or lemon wedges. The dish works great as a snack for gatherings, games, or as a main course with potatoes and coleslaw.

Ingredients Used

Ingredients (13)

Servings:
4
  • Chicken wing 1200 g
  • Buttermilk 400 g
  • Ground hot pepper 4 g
  • Wheat flour 200 g
  • Cornstarch 120 g
  • Baking powder 6 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 1500 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 8 szczypt (~4 g)
  • Sweet paprika 12 g
  • ✨ Opcjonalne
  • Barbecue sauce 200 g
  • Honey 60 ml
💰 Szacowany koszt dania: ~35.35 PLN (8.84 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the wings

1

If the wings are whole, transfer them to a cutting board. Using a sharp knife, cut at the joint between the segments, separating the drumsticks from the flats. Remove the tips if they are sharp - you can save them for broth. Rinse the wings under cold water and dry them thoroughly with paper towels. Dried wings absorb the marinade and coating better.

Ingredients: chicken wing
Use a sharp knife and a stable cutting board. Pat dry with paper towels: if the skin is wet, the coating may come off during frying.

Marinade

2

In a large bowl, combine buttermilk (400 ml) with half of the salt (6 g), half of the pepper (2 g), half of the sweet paprika (6 g), half of the hot paprika (2 g), and minced garlic (3 cloves = 15 g). Mix everything with a whisk or spoon. Place the wings in the marinade so that they are completely covered. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, ideally for 8–12 hours (overnight).

Ingredients: Buttermilk, Salt, Black pepper, sweet paprika, Garlic, chicken wing
Use a large, not too shallow bowl made of plastic or glass. If you don't have buttermilk, mix natural yogurt with water in a 1:1 ratio. You can prepare the marinade in the evening and leave it in the fridge overnight.

Breading

3

Prepare the dry mixture: in a large bowl, sift the wheat flour (200 g) to remove lumps, add the cornstarch (120 g), baking powder (6 g), remaining salt (6 g), remaining pepper (2 g), remaining sweet paprika (6 g), and remaining hot paprika (2 g). Mix thoroughly with a whisk or spoon to achieve a uniform dry mixture.

Ingredients: Wheat flour, Cornstarch, Baking powder, Salt, Black pepper, sweet paprika
Use a sieve to sift the flour, and a large bowl for mixing. The dry mixture should be uniform and free of lumps.

Resting and Relaxing

4

Remove the wings from the marinade one by one, allowing the excess buttermilk to drip off into the bowl. Then, thoroughly coat each piece in the dry mixture: place the wing in the mixture, press down with your hand, and turn it so that the coating adheres to the entire surface. After coating, arrange the wings on a metal rack or a baking sheet lined with parchment paper in a single layer, making sure they do not touch too much. Leave for 10–15 minutes — the dry coating will slightly "bind" with the buttermilk.

Ingredients: chicken wing, Wheat flour, Cornstarch
Use disposable gloves if you want to maintain hygiene. The best option is to use a metal rack over the baking sheet so that the coating does not come into contact with a wet surface and stays crispy.

Frying (double frying method)

5

Pour the rapeseed oil (about 1.5 l) into a deep pot or fryer and insert a thermometer into the oil. Heat the oil to 150°C. Fry the wings in batches (no more than enough to float freely, usually 6–8 pieces per batch) for 8–10 minutes at this temperature — the goal is to cook the meat through, not to brown it. After the first frying, place the wings on a rack and let them rest for 5 minutes. Then increase the oil temperature to 180°C and fry each batch again for 2–3 minutes, until the coating becomes deeply golden and very crispy. The total frying time depends on the size of the wings; the meat is ready when the internal temperature reaches 75°C measured with a thermometer probe at the bone.

Ingredients: Rapeseed oil, chicken wing
Use a deep, heavy pot (e.g., cast iron) or a deep fryer. A candy thermometer/meat thermometer is essential. Do not overcrowd the pot — a drop in oil temperature will result in a greasy, non-crispy coating. Note: carefully place the wings into the oil using tongs or a slotted spoon.

Draining and finishing

6

After frying, drain the wings on a rack over a baking sheet for 1–2 minutes to let excess fat drip off. If you want a glaze: in a small saucepan, heat barbecue sauce (optional 200 g) with honey (optional 60 g) over low heat for 1–2 minutes until the ingredients are combined. Transfer the wings to a large bowl, pour in the hot glaze, and quickly toss with tongs so that each piece is coated with a shiny layer. If you are not using a glaze, serve the wings immediately straight from the rack.

Ingredients: barbecue sauce, Honey, chicken wing
Use tongs to mix to maintain crispiness. Apply the glaze only after draining; if you pour it over very wet wings before draining, the coating will lose its crispiness.

Serving

7

Serve the wings hot, preferably on a metal or ceramic platter, with fresh vegetables (celery, carrot) and extra dipping sauce. Serve with paper towels and small bowls for the sauces. The wings retain their best crispiness for the first 20–30 minutes after frying.

Ingredients: chicken wing, barbecue sauce
Serving on a rack helps maintain the texture. If you want to prepare in advance, hot wings can be kept in the oven set to 100°C on a rack for 15–20 minutes without significant loss of crispiness.

Cleaning and Safety

8

After frying, let the remaining oil cool, strain it through a sieve lined with cheesecloth, pour it into a container, and store it in a cool place or dispose of it according to local regulations. Thoroughly wash the cutting board and tools used for raw chicken with hot water and detergent or in the dishwasher.

Ingredients: Rapeseed oil
Never pour hot oil into a plastic bag without letting it cool down. Use a metal strainer and a thick cloth to strain out impurities.

Fun Fact

💡

Wings as a snack gained popularity in the USA in the 1960s when the Buffalo bar in Buffalo, New York, began serving spicy, fried wings with sauce. Since then, many variations have emerged—from classic Buffalo to sweet and spicy glazes.

Best for

impreza wieczór filmowy mecz spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the wings hot on a rack, with sides: celery, carrot, and a bowl of sauce. If using a glaze, add it just before serving. For contrast, serve a cool yogurt-garlic sauce or a blue cheese dip.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. To refresh the crispiness, heat in the oven on a rack at 190°C for 6–8 minutes. Microwaving is not recommended — the coating will become soft.

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