Tomatador Fried Wings

Chef Christian

Servings

4

Prep Time

24 hours 15 minutes

Cook Time

20 minutes

Cuisine

American

Category

Appetizer

Double-fried, double-dredged, and dusted with Tomatador, this is the crispy wing you've been chasing, built on a dry brine, a starch-heavy dredge, and the confidence to fry twice.

Tomatador Fried Wings

Ingredients

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    • 2 lbs chicken wings, split, tips removed

    • 1 Tbsp Kosher salt

    • 1 tsp MSG

    • 1 tsp aluminum-free baking powder

    • 1 tsp white pepper

    • 1 tsp garlic powder

    • 2-3 quarts neutral frying oil

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    • ¾ cup potato starch

    • ½ cup cornstarch

    • ¼ cup all purpose flour

    • 2 Tbsp Spiceology Tomatador Seasoning

    Directions

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      1. Pat wings completely dry with paper towels.

      2. Toss with kosher salt, MSG, baking powder, white pepper, and garlic powder until evenly coated.

      3. Place wings in a single layer on a wire rack. Refrigerate uncovered for 8–24 hours.

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      1. In a wide bowl, whisk together potato starch, cornstarch, AP flour, and Tomatador to form the dredge.

      2. Lightly toss brined wings in the dredge, shaking off any excess.

      3. Heat neutral fry oil to 300°F in a heavy pot or fryer. Fry wings in batches for 5–6 minutes. Remove and rest on a wire rack for 10 minutes.

      4. Raise oil temperature to 375°F. Fry wings again for 2–3 minutes until golden, crispy, and blistered.

      5. Remove from oil, rest briefly on the rack, and season immediately with your Spiceology Tomatador blend.
      Recipe Products
      Spice
      Modernist
      Spice
      Blend

      Tomatador Mediterranean Seasoning

      Key Ingredients

      Turmeric Root Powder, Paprika, Garlic, Onion, Tomato Powder