My best batch yet

[u/RelicBeckwelf]

Sweet and spicy gochujang, garlic parm, classic buffalo

[u/Dry-Koala-8312]

Recipe/method?

[u/Elevator-Ancient → u/Dry-Koala-8312]

Seriously, that breading is beautiful 😍

[u/RelicBeckwelf → u/Elevator-Ancient]

Potato starch + baking powder. Fried at 350 for 8 min, then at 375 for 8 min.

[u/Elevator-Ancient → u/RelicBeckwelf]

Talk more dirty, baby. Airfryer, oven, deep-fry... which did you use?

[u/RelicBeckwelf → u/Elevator-Ancient]

Got really dirty, deep fryer all the way.

[u/young2994 → u/RelicBeckwelf]

How deep?? 😩😫

[u/Chicken-picante → u/young2994]

🍆💦

Look at what you did. You have to clean this up I’m not doing it

[u/young2994 → u/Chicken-picante]

Nah its cool i gotchu. i need to hit my protein for the day thanks for the sustainance bro 🤝

[u/YourDadThinksImCool_ → u/Chicken-picante]

👁️ 👄 👁️✨

[u/RelicBeckwelf → u/Dry-Koala-8312]

Potato starch + baking powder. Fried at 350 for 8 min, then at 375 for 8 min.

[u/J0EY_G_]

Holy Moly I would tear those up. Somebody takes pride in making their wings.

[u/ZombieFruitNinja]

My god pic 3 looks absolutely divine.

[u/grizlena → u/ZombieFruitNinja]

That one make my mouth actually water

[u/derrick36]

Damn. Nice work! I think I’m sold on trying potato starch!!

[u/DIJames6]

Gorgeous..

[u/YourDadThinksImCool_]

Mmmm

[u/themayorhere]

Holy fuck

[u/Regular-Emu-2776]

Looks like the perfect crunch

[u/Temporary_Nebula_729]

Rice flour is the best flour for chicken wings

[u/RelicBeckwelf → u/Temporary_Nebula_729]

No flour, I used potato starch + baking powder.

[u/Temporary_Nebula_729 → u/RelicBeckwelf]

Oh ok but I have to admit those wings look the bomb

[u/RelicBeckwelf → u/Temporary_Nebula_729]

Thank you! Super crispy, except the Buffalo ones, made the sauce too thin so it soaked right in.

[u/Temporary_Nebula_729 → u/RelicBeckwelf]

They still looking delicious do you know how to make garlic Parm I got a great shake

[u/RelicBeckwelf → u/Temporary_Nebula_729]

Mine is essentially seasoned melted garlic butter then tossed in fresh grated parmesan.

[u/Temporary_Nebula_729 → u/RelicBeckwelf]

Use Kraft Parm oregano and lemon pepper and some more garlic powder after your done dosing then in butter there really good you have to try

[u/JH10_to_LM15 → u/[deleted]]

It’s home you pretentious fuck

[u/SKOLOCT- → u/RelicBeckwelf]

I just realized why Korean wings are never as wet as the hot wings from basically anywhere and I feel like a kid learning something for the first time. Can’t believe it. Koreans really learned how to make the perfect wing.

[u/nonconsenual_tickler]

Cornstarch dredge?

[u/RelicBeckwelf → u/nonconsenual_tickler]

Potato starch + baking powder

[u/Regular-Emu-2776 → u/RelicBeckwelf]

Thank you

[u/spunzotheclown]

Why do your stinkies have no color?

[u/RelicBeckwelf → u/spunzotheclown]

Potato starch doesn't brown like flour. Light colored seasonings.

[u/RelicBeckwelf → u/[deleted]]

Black gloves = on sale at costco

[u/Rude-Adeptness-1364 → u/RelicBeckwelf]

Why do you need gloves to touch cooked wings?

[u/RelicBeckwelf → u/Rude-Adeptness-1364]

Why do you care?

[u/Rude-Adeptness-1364 → u/RelicBeckwelf]

Just weird to me

[u/RelicBeckwelf → u/Rude-Adeptness-1364]

I don't like having greasy fingers, and washing my hands that much drys out my skin.

[u/Wings-ModTeam → u/[deleted]]

We removed your post/comment because it crossed the line into rude or offensive territory. Our community is all about celebrating wings and good vibes, and that means respecting the people behind every opinion, preference, and flavor. Disagreements happen, but respectful dialogue is non-negotiable here.