Tomatador Fried Wings
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Double-fried, double-dredged, and dusted with Tomatador — the crispy wing you've been chasing, built on a dry brine, a starch-heavy dredge, and the confidence to fry twice.
Author:Chef Christian
Ingredients
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2 lbs chicken wings, split, tips removed
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1 Tbsp Kosher salt
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1 tsp MSG
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1 tsp aluminum-free baking powder
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1 tsp white pepper
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1 tsp garlic powder
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2-3 quarts neutral frying oil
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¾ cup potato starch
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½ cup cornstarch
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¼ cup all purpose flour
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2 Tbsp Spiceology Tomatador Seasoning
Wings
Dredge
Directions
Dry Brine
Pat wings completely dry with paper towels.
Toss with kosher salt, MSG, baking powder, white pepper, and garlic powder until evenly coated.
Place wings in a single layer on a wire rack. Refrigerate uncovered for 8–24 hours.
Frying
In a wide bowl, whisk together potato starch, cornstarch, AP flour, and Tomatador to form the dredge.
Lightly toss brined wings in the dredge, shaking off any excess.
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.
Raise oil temperature to 375°F. Fry wings again for 2–3 minutes until golden, crispy, and blistered.
Remove from oil, rest briefly on the rack, and season immediately with your Spiceology blend of choice.
