Vodka for crispy wings - substitute?
This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes?
Will a beer batter do the same thing? Does beer prevent gluten formation?
Best Answer
Given the science as Kenji Alt explained it in his article, the key fact of the vodka is that it is 80 proof, or 40% alchohol.
So beer, which usually is on the order of 4 to 6 percent alcohol (yes, there are outliers) will not have the same level of inhibition of the gluten formation.
The vodka is not the only factor in the recipe leading to crispiness and good crust, so you will probably still get very good results with the beer, assuming you like the flavor profile it brings to the wings, but it won't be quite the same.
If you use another liquer that is on the order of 80 proof, again assuming you like the flavor profile, you should get quite similar results. This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio.
Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region.
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Quick Answer about "Vodka for crispy wings - substitute?"
Not using a wet batter at all? You can still use vodka to enhance your crust by simply adding it to your marinade. An ounce of vodka (two tablespoons) for every cup of liquid in your marinade, followed by a dredge in your dry ingredient of choice, will go a long way toward enhancing crispness.What can I use instead of vodka in batter?
This would include mixing grain alcohol with water or orange juice or whatever to the appropriate ratio. Other than some white wine for cooking, though, I don't buy spirits so I don't what would be more economical--and that might vary from region to region.Does vodka make chicken crispy?
Vodka's lower boiling point also drives moisture off the crust faster, ensuring that your chicken will come out light and crispy. You can apply the same theory to other fried foods, including fish, corn dogs, and onion rings, Lopez-Alt said. And you're not just limited to vodka.What makes coating crispy?
Use Cornstarch or Rice Flour Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.What should I soak my chicken in before frying?
Most Southern fried chicken recipes start with a bath in a seasoned marinade of some sort, whether it's buttermilk, milk and eggs, or even pickle juice. Adding plenty of salt to this mixture can help your chicken stay moist. This works in the exact same manner as a brine.Super Crispy Chicken Wings That Stay Crispy (3 Wing Sauces)
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Images: Phil M., Phil M., suellen baker, Erik Karits