51�Թ�

Potato starch is exactly what it sounds like, starch that has been extracted from tubers with high starch content, washed and then turned into powder.

“The wonders of a modified starch, such as potato starch, corn, starch, rice flour, arrowroot and the like, is that they immediately bind to any moisture on the wing,” Chef Chris says. “Once the starch hits the hot oil, it begins to bind immediately, forming a crust around the entire wing. This encapsulation leads to steaming the wing in its own little cocoon.”

Ergo, there’s no batter. “Frying is a dry cooking method, even though it’s submerged,” he adds. “When you just fry a wing as is, you’re basically dehydrating it in oil.” 

Chef Chris tosses his crispy wings in his own fermented hot sauce, which provides a tremendous depth and contrast of flavors. “I don’t use hot sauce to make things spicy,” he says. “I think of it as any other acid — I use it to brighten flavors.” And when not making his own sauce, he turns to Tabasco (and you can use whatever hot sauce you like). 

Can’t find potato starch in your local grocery store? Any of the above starches listed will make a fine substitution. (Chef Chris’s favorite is rice flour.) “Combine rice, corn and potato, and see the wonderfully crispy possibilities!”