The article presents a technique for making the crispiest fried chicken wings using a specific mixture of Wondra flour and starch. Wondra flour, having undergone pregelatinization, lacks proteins that can absorb moisture and create a soggy crust. Instead, it leaves a pure starch that crisps up beautifully when fried. The recommended ratio is 1:1 Wondra flour to cornstarch or potato starch. The article also suggests using water or a buttermilk marinade instead of egg wash for dredging to maintain crust texture while ensuring juicy chicken.
Fried chicken wings should retain a crispy crunch, and the ultimate ingredient combo for this is Wondra flour mixed with corn or potato starch.
Wondra flour is pregelatinized, which means the proteins that cause sogginess are removed, allowing for an ultra-crispy crust on fried chicken wings.
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