Getting breading to adhere properly to chicken wings can be tricky. The breading often falls off during frying or baking, leaving you with naked chicken wings. However, there are some simple tips and tricks you can use to help the breading stick to the wings.
Use Buttermilk
Soaking the chicken wings in buttermilk before breading helps the breading stick better. The proteins in the buttermilk work to break down the skin on the wings slightly so the breading can cling to the chicken better. Simply place the wings in a bowl and cover with buttermilk. Allow to sit for at least 30 minutes in the fridge before breading.
Dry the Wings Properly
It’s important that the wings are dry before breading. Any moisture left on the wings will make it harder for the breading to adhere. After soaking in buttermilk, remove the wings and pat dry completely with paper towels. Allow to sit out on a baking rack or sheet for about 15 minutes to air dry further before breading.
Use Egg Wash
An egg wash helps bind the breading to the wings. After soaking in buttermilk and drying, dip the wings in beaten eggs before applying the breading. The egg proteins help “glue” the breading to the surface of the chicken. Make sure to coat the wings completely in the egg wash.
Apply Breading Generously
Don’t be shy with the amount of breading you use. Pile it on to fully coat the wings. Press gently to help it adhere. Use one hand for the wet ingredients (buttermilk, egg) and one for the dry (breading). This prevents clumping.
Use Instant Breadcrumbs
Instant or Japanese breadcrumbs are finer and stick better than regular breadcrumbs. Look for panko breadcrumbs in the Asian section of the grocery store. The ultra-crisp texture also makes for extra crunchy wings.
Double Bread for Extra Coverage
For even more crunch and coverage, double bread the wings. After applying the first coat of breading, dip the wings back into the egg wash. Then apply a second layer of breading. This creates a thicker coating that seals in moisture.
Let Sit Before Cooking
After breading is complete, place the wings on a baking sheet lined with parchment paper or wax paper. Let them sit uncovered in the fridge for at least 15-30 minutes before cooking. This helps the breading set and further adhere to the skin.
Use Stronger Breading
Some types of breading hold up to frying or baking better than others. Seasoned breadcrumbs or panko are good choices. Flavors like ranch, barbecue, and lemon-pepper also pack extra flavor.
Fry at the Right Temperature
Frying at too low of a temperature can make the breading separate from the wings. Heat the oil to 350-375°F before carefully frying the wings. Fry in small batches to maintain the temperature. Flip occasionally for even browning.
Pat Dry After Frying
After frying or baking, let any excess grease drain off by placing the wings on a paper towel lined plate. Gently pat with additional paper towels to remove surface grease. This helps keep the breading from getting soggy.
Use a Crispy Topping
For baked wings, a crispy topping helps keep the breading from getting soggy or falling off. Try rolling the breaded wings in panko, pork rind crumbs, or cornflake crumbs before baking. Spray with oil for extra crispness.
Bake at High Heat
Baking at too low of a temperature can make the breading separate from the skin. Bake at 425°F or higher to make sure the coating gets crispy and adheres while the wings cook through.
Let Extra Sauce on the Side
If serving wings with a sauce like barbecue or buffalo, keep the sauce on the side for dipping rather than tossing. Adding sauce before cooking or serving can make the breading soggy and fall off.
Conclusion
Getting crispy, fully coated wings requires paying attention to the prep steps. Soaking in buttermilk, drying properly, double breading, and using a strong breadcrumb can prevent the coating from falling off. Frying at the ideal temperature and baking at high heat leads to crispy wings the breading sticks to. Follow these tips and you’ll have perfectly breaded wings every time.
Breading Types Comparison Table
| Breading | Texture | Flavor | Adherence |
|---|---|---|---|
| Panko | Ultra crispy | Neutral | Excellent |
| Seasoned Breadcrumbs | Crispy | Seasoned flavor | Very good |
| Cornflake Crumbs | Crunchy | Sweet | Good |
| Pork Rind Crumbs | Crispy | Salty, savory | Good |
This table compares different types of breading that can be used for chicken wings. Panko and seasoned breadcrumbs provide the most crispness and best adherence. Cornflake and pork rind crumbs also work well for providing crunchy baked wings.
Buttermilk Soaking Times
| Soaking Time | Effect on Wings |
|---|---|
| 15 minutes | Light tenderizing |
| 30 minutes | Moderate tenderizing |
| 1 hour | Thorough tenderizing |
| Overnight | Very thorough tenderizing |
This table shows how different buttermilk soaking times affect the tenderness and breaded texture of chicken wings. A moderate 30 minute soak is ideal for most recipes.
Frying Oil Temperatures
| Temperature | Result |
|---|---|
| 300°F – 325°F | Breading falls off |
| 350°F – 375°F | Ideal crispy breading |
| 400°F+ | Breading burns |
Frying chicken wings at the proper oil temperature is key for crispy breaded wings. Too low and the breading falls off. Too high and it burns. Ideal frying temperature is between 350-375°F.
Baking Temperatures and Results
| Temperature | Result |
|---|---|
| 350°F | Breading falls off |
| 375°F – 400°F | Lightly crispy breading |
| 425°F+ | Ideal crispy breading |
For crispy breaded baked wings, high heat is necessary. Bake at 425°F or higher to get the breading crispy before the wings overcook. Too low and the breading loses its crunch.
Troubleshooting Breading Adherence
| Issue | Solution |
|---|---|
| Breading falls off during frying | Fry at a higher oil temperature, between 350-375°F |
| Breading falls off during baking | Bake at a higher temperature, 425°F+ |
| Breading won’t stick | Soak wings longer in buttermilk, up to 1 hour |
| Breading clumps or is patchy | Use separate hands for wet and dry ingredients |
| Breading is soggy after frying | Drain wings on paper towels after cooking |
This table provides solutions to common issues with breading not sticking to chicken wings properly during cooking.
Conclusion
Perfectly breaded and crispy chicken wings require attention to detail during preparation. Proper soaking, drying, breading, and cooking temperatures are all important. Using strong breadcrumbs like panko and seasoning for extra flavor provides the best end results. Follow the tips outlined and you’ll be rewarded with chicken wings coated in an ultra crispy, crunchy breading that sticks well from the first bite to the last.