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Replicate Wings n More Wings

1,214 Views | 9 Replies | Last: 9 days ago by jh0400
JHShipley
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12:34p, 1/16/25
AG
I feel like I have mastered the typical fried-sauced wings and or the smoked-fried-sauced wings.

But ate at WnM on Unversity last weekend, I found their levels of crispness even while holding sauce was superior.

Any tips to get a WnM exterior?
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smstork1007
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2:54p, 1/16/25
AG
Maybe try drying wings out overnight on rack over sheet pan in refrigerator. The dryer the skin, the crispier they will get. Go ahead and even add a little salt when you do this.
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Bruce Almighty
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5:17p, 1/16/25
AG
Dredge in mixture of flour, corn starch and water and double fry.
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Cowboy Curtis
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7:01p, 1/16/25
AG
Maybe fry in tallow? Heard they do that, or at least used to.
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Max06
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8:28p, 1/16/25
AG
Looking up baking powder wings. Drfinitely a thing.
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FIDO*98*
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10:21p, 1/16/25
AG
Buy a Cajun Fryer. Temperature fall in countertop fryers when you drop the wings keeps wings from getting as crisp. When I bought my Cajun fryer, everything fried started coming out perfectly crispy
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AlaskanAg99
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In reply to FIDO*98* • 5:41p, 1/17/25
AG
FIDO*98* said:
Buy a Cajun Fryer. Temperature fall in countertop fryers when you drop the wings keeps wings from getting as crisp. When I bought my Cajun fryer, everything fried started coming out perfectly crispy


I have a 2 basket/4 gallon fryer. It is awesome at keeping temp hot but holy hell 4 gallons of peanut oil isn't cheap anymore. And dealing with people's allergies is a real pain.

But beer batter everything...yum.
aTm '99
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HTownAg98
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In reply to AlaskanAg99 • 8:04p, 1/17/25
Refined peanut oil is supposed to be allergen free.
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AlaskanAg99
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In reply to HTownAg98 • 8:36p, 1/17/25
AG
Is what's cooked in the oil.
aTm '99
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jh0400
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6:20a, 1/18/25
AG
For me, the way to get the most consistently crispy wings is to steam and the roast on a wire rack to crisp them. It's also creates much less of a mess to deal with.
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