If you've already had Bonchon chicken wings, you knew how good it was. If you have not, well you should try them asap. I think they must've put some *dark* magic into the wings because there's no way any wing can be crispy that long period of time. Well, not until this moment at least. The secret is revealed guys. This Bonchon style crispy chicken wings recipe is a promise, from me to you, that you will have such long lasting crispy wings.
I have tried many methods of frying wings over and over again. I must say this way of frying chicken will keep it crispy for a while. Per my experience, it will last from 2-4 hours as long as you do the right way. I had another recipe called sweet and spicy twice cooked wings, these wings are faster to make and also very crispy. Better yet: no batter involve so it's a biggie for gluten free folks. Lets give them a try sometimes, eh?
After the second fry After the fourth fry
The keys to make these chicken wings stay crispy for a long time is:
- To fry them in vodka and beer batter. No water included. Alcohol is lighter than water so it will be evaporated faster during the process. Also, it will provide a lighter plus crispier skin for the wings.
- To dip them in liquid-like batter and fry over and over again. Like 4 times. This allows a lighter skin aforementioned to form over time. And this layered skin protects the chicken meat from dry out during the process.
- To make sure the temperature of the oil is always at 350F-375F. Lower than that would cause the wings become very soggy. Plus the batter between each fry can't be fully cooked.
- To set timer for each time you fry the wings. So you can be sure not to under cook or over cook them.
- To not stuff all wings all at once. Cook them in small batch, maybe 3 wings max for each batch. Unless you have a commercial deep fryer, then you'll good to go with big batch.
As for the sauce, you can coat them in any kind of sauce you want. Pick one of your favorites and quickly dip them in at the end of the process. I'll have more posts about these amazing sauces soon. In a mean time, lets head to this sacred Bonchon Style Crispy Chicken Wings, shall we?
Quick note: these can be a good snacks for your Father's Day celebration too.
Bonchon Style Crispy Chicken Wings
Equipment
- 3 mixing bowls
- 1 shallow pan
- sheet pan lined with aluminum foil
- grilling rack
- cooking thermometer
- cooking timer
Ingredients
- 8 chicken wings whole or cut into two parts
- ½ tsp salt
- 1 dash pepper
Vodka + Beer batter
- 1 ½ c beer
- ½ c vodka
- 1 c AP flour
- ¼ c cornstarch or potato starch
- 1 dash salt & pepper
For dredging:
- 2 c tapioca starch or more if needed
For frying
- 1 qt vegetable oil or more if needed
Instructions
Marinade
- In a mixing bowl, coat chicken wings with salt & pepper and let them marinade for at least 30 minutes.
Make batter
- In a big mixing bowl, put all batter ingredients in and mix until everything incorporated. Let the batter rest for at least 30 minutes. Batter supposed to be runny and liquid-y.
Before frying
- Set up sheet pan (lined with aluminum foil) and cooking rack. Fill frying pan with vegetable oil and bring to 350F-375F. Use thermometer to check if unsure.
- If chicken wings were refrigerated for marinating, take them out and bring them back to room temperature before dredging and frying.
Frying
- In a third mixing bowl, put in tapioca starch. Lightly dredge chicken wings then set them all aside.
First fry, only dredged wings, no batter
- Fry dredged wings in small batch (maximum 3 whole wings per batch). Set timer for 4 minutes (for big wings) and 3 minutes (for smaller wings).
- When the wings are done frying, arrange them periodically on cooking rack. Remember first wings out of this frying process will also be first wings in the next process.
Second fry
- Quickly dip the first batch of first fry in vodka + beer batter and fry for another 5 minutes. Remember to make sure the oil temperature is at 350F - 375F before adding the wings.
- Continue to work until all the wings are done. Set them on the rack, periodically, and prepare for the next fry.
Third fry
- Again, quickly dip the first batch of second fry in batter and continue frying for 3 minutes.
- Continue to work until all the wings are done. Set them on the rack, periodically, and prepare for the next fry.
Fourth fry (final fry)
- Quickly dip the first batch of third fry in batter and continue frying for 3 minutes.
- Continue to work until all the wings are done. Set them on the rack, and let them cool down before dip them in your favorite chicken wings sauce (if any). Or served as they are. Enjoy!
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