These wings by our Executive Chef, Atticus Garant are THE wings for game day. They will make a perfect and necessary part of your Super Bowl party this weekend! Chef Atticus says, “the best part about these wings is that due to the double frying and the light batter, they stay crispy much longer than you would expect, even after being dredged in your favorite sauce. I personally enjoy a spicy combination like Thai chilies, fresh herbs (cilantro, mint, Thai basil) and fish sauce caramel, or going in the direction of a buffalo sauce made with a fresno/guajillo hot sauce and some great butter. A Czech pilsner or an ice cold premium lager would be my pairing of preference.”
- 1 lb. split chicken wings
- ¾ cup corn starch
- ¾ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup sake
- ½ cup sparkling water
- Heat 3 inches of neutral cooking oil (canola, grapeseed, peanut) in a large deep pot to 350 F.
- In a mixing bowl, combine the wet and dry ingredients and whisk until a smooth batter forms.
- Dip chicken wings into the batter, making sure that they are well coated.
- Remove from the batter and shake off any excess, carefully place into the 350 F oil and fry for 5 minutes.
- After 5 minutes, remove the chicken wings and drain on a rack or a paper towel.
- Once drained, place the rack of chicken into the freezer, and freeze for at least 4 hours.
- When ready to eat, remove the wings from the freezer and fry a second time at 375F for 5-6 minutes. (The key here is a consistent oil temperature. Avoid placing to many frozen wings in at a time on the second fry)
- Wings should be ultra-crunchy, golden brown and hot throughout, toss in your favorite wing sauce and enjoy!
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