Whether to apply a dry rub before or after frying chicken wings is a debated topic among home cooks and professional chefs alike. Both methods have their pros and cons, and it largely comes down to personal preference. This article will examine the key factors to consider when deciding when to season wings and provide tips for maximizing flavor either way.
Applying Dry Rub Before Frying
Coating chicken wings with a dry rub before frying allows the spices and herbs to permeate the skin and flesh as they cook. This can lead to wings that are intensely flavored throughout. Here are some potential benefits of dry rubbing before frying:
- Spices infuse deeply into the meat – Dry spices have time to penetrate below the surface during frying, rather than just coating the outside.
- Crispy, flavorful skin – The dry rub helps draw out moisture from the skin, resulting in extra crispy chicken skin encrusted with spices.
- Well-balanced flavor – Herbs and spices have a chance to meld together as the wings cook, creating a more cohesive flavor.
- Customizable – You can personalize the flavor profile by choosing your own blend of seasonings.
To get the best results when seasoning before frying, make sure the wings are patted dry first so the rub adheres. Apply the rub generously and massage it into the meat, then let the wings sit for at least 30 minutes or up to overnight in the fridge. This gives time for the flavors to penetrate and helps dry out the skin.
Tips for Applying Dry Rub Before Frying
- Pat the wings completely dry before rubbing – Moisture will make the spices clump and slide off.
- Don’t be shy with the rub – Use a generous amount to coat the wings all over.
- Let sit before frying – Allowing the rubbed wings to rest in the fridge improves flavor.
- Fry at a high heat – Crisp up the seasoned skin by frying between 350-375°F.
- Toss in sauce after – Tossing fried seasoned wings in a sticky sauce balances flavor.
Applying Dry Rub After Frying
Many cooks prefer to fry chicken wings first before adding any dry seasoning. Coating wings with spices after frying allows the chicken skin to fry up extra crispy. Here are some reasons why you may want to apply a dry rub after frying wings:
- Crispier skin – The wings fry up with ultra crispy, crackly skin when cooked without seasoning.
- Lighter flavor – The flavor comes across fresher when spices are added at the end.
- Season to taste – You can adjust the spicing according to your tastes after tasting the fried wings.
- Changes up textures – The rub adds crunchy texture that contrasts the juicy, tender meat.
When frying wings before seasoning, take care not to overcrowd the pan and keep the oil temperature consistent. Fry at 350-375°F for best results. Make sure the wings are well drained on paper towels before tossing them in the dry rub to coat while still hot.
Tips for Applying Dry Rub After Frying
- Pat wings dry before frying – Removing excess moisture helps them fry up extra crispy.
- Fry wings in batches – Avoid overcrowding the pan to ensure even browning.
- Use paper towels – Drain fried wings on paper towels before seasoning.
- Season while hot – Coat wings in the rub immediately after frying when they are hottest.
- Toss thoroughly – Use hands or tongs to evenly coat each wing with the dry spices.
Comparing Pre-Fried vs Post-Fried Dry Rub Wings
So should you apply that savory dry rub before or after taking your wings for a dip in the fryer? Here’s a side-by-side comparison of the key differences between the two methods:
| Dry Rub Before Frying | Dry Rub After Frying |
|---|---|
| More seasoned, deeper flavor | Lighter, fresher tasting seasoning |
| Spices permeate the meat | Spices only coat the exterior |
| Helps dry out skin for crispiness | Allows skin to fry up ultra crispy |
| Well-balanced, complex flavor | Customizable flavor to taste |
| Can uselower frying temperature | Best with higher frying temperature |
Both methods produce delicious, flavorful chicken wings if done correctly. Pre-frying the dry rub infuses the meat with spice and ensures tender, moist meat encased in a crispy skin. Post-frying seasoning keeps the exterior ultra crispy while adding texture and fresh flavor. It comes down to your priorities when cooking.
Conclusion
Many enthusiasts insist that one method of dry rubbing wings is superior, but there’s no absolute right or wrong answer. Pre-frying and post-frying dry rubs both have their advantages and disadvantages. Pre-frying infuses flavor while post-frying provides texture. The best approach depends on your personal taste preferences and cooking style. Whichever way you choose, follow these tips for getting the most out of your dry rub chicken wings:
- For pre-fried, pat wings dry and let rub penetrate for 30 mins or more before frying. Fry at a slightly lower temp.
- For post-fried, pat wings dry and fry at a higher temp before draining and seasoning. Toss wings immediately after frying.
- Use a generously seasoned dry rub with salt, spices and herbs.
- Fry wings in small batches at 350-375°F to crisp the skin.
- Optional tossing in sauce after dry rubbing balances flavors.
The beauty of cooking is that there are many paths to an amazing end result. Don’t be afraid to experiment with both techniques for dry rubbed chicken wings. Vary the approach depending on the flavor profile you want. Discover the method that works best for your palate through trial and delicious error.