Why our wings are not crispy…for some folks

by hot sauce and panko

We don’t coat our wings with flour or any other crispiness enhancers. If you prefer  “hurt the top of your roof crispy” you may want to go to Sang Tung but they only offer one sauce and one type of texture.

We brine our wings and steam them.   We fry when ordered.  The brine imparts enough sugar to add to the crispiness. Both the steaming and frying at a higher temp  extracts moisture and fat out of the wing.  Very little fat penetrates the wing by reverse osmosis. If you coat it…you have more oil on the wing…I rather have more sauce. What do you think. Flavor versus “oil dampening”.

This is our interpretation of what a wing should be.

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