Planning to attempt Korean Fried Chicken Wings posted by ravenouscouple. Since they are double fried, I'm wondering if letting them sit in buttermilk overnight, as I usually would with other recipes, is a good idea.
I wouldn't do it, at least the first time. They seem to be great just as they are, for one thing. Also I'm afraid the coating would be too thick. I do like to do a fried chicken when it is soaked in buttermilk, then dredged in flour, cornmeal and spices, but these wings just have a light coating for a super crispy skin.
Thanks for the response, nutcakes! I think I will leave it as per the recipe...though it did occur to me to pat them dry really well before coating in Wondra. As always it's best to follow the recipe. Sometimes it's the little additions and corrections we make that end up taking us off course! Have a great night!
Please enter a valid email address.
Well played. You deserve a cookie.
Plus a new platform for potluck inspiration
Recipes for Potlucks
Cheesy Bread Boats!
New! Soft & Shaggy Sheepskins
The Outlander Kitchen
Shop Whizbangers (Best-Sellers)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)