What’s this double-fried method we hear so much about?
First, we fry the chicken at a low temperature, so the collagen in the chicken converts into gelatin, making the chicken softer and still maintaining moisture, cooking from inside out. Second, we fry the chicken at a high temperature which creates a sudden expansion of water vapor, which coupled with soft, malleable proteins will give you a very thin-skinned and blistered chicken wing. So the end product is crispy on the outside and moist on the inside.
What are the challenges to make glazed chicken wings?
The only challenge of making a good glaze is [ensuring] the right amount of sauce stays on the chicken wings. If glaze is too thick, you will get too much, and if it is too watery, the wings will not have enough flavor.
How do you know that a chicken wing is good?
When you pick it up the wing, the sauce won’t be dripping all over you, yet still the entire wing is still covered with the sauce.
Try Jimmy’s wings at Wings World on East Coast Road and check out our favorite places for glazed chicken wings.
