Experiment No. 033 — PB&J Wings (Classic + Vegan)
Category
Mains → Wings Lab → Fry & Glaze Systems
Scope
Recreate a Korean-style glassy-crunch wing using a wet-batter shell and finish it with a nostalgic peanut-butter-and-jelly glaze inspired by Houston’s Hay Merchant. This experiment explores acid hydration, glass-crust formation, and candy-style glaze setting.
Objective
Engineer a thin, shatter-crisp wing shell with a PB&J glaze that sets into a glossy, sweet–salty coating without softening the crust. Demonstrate how marination, gel-resting, and controlled glaze temperature affect crunch longevity.
Yield
Serves 4 (about 1.7 lb wings)
Prep & Cook Time
Prep: 15 minutes (plus marinating)
Cook: ~25 minutes
Method: marinate → wet-batter → rest → fry or oven-fry → warm PB&J glaze
Formula — Weight, Volume, Ratio %
Weight = accuracy
Volume = accessibility
Ratio % = batter balance & glaze profile
Base Wing Material
Chicken wings: ~770 g, 1.7 lb
Simple Marinade
Hot sauce or kimchi juice: splash
Milk or plant milk: enough to coat
Vinegar: small splash
Marinate 2–4 hours (overnight preferred).
Wet Batter
All-purpose flour: 120 g, 1 cup
Cornstarch: 60 g, 1/2 cup
Baking powder: 1½ tsp
Salt: 1 tsp
Hot sauce or kimchi juice: 2 Tbsp
Cold sparkling water or plant milk: 180 ml, 3/4 cup
Neutral oil: 1 Tbsp
Ratio: Flour 2 parts : Starch 1 part : Liquid to pancake consistency
Procedure
1. Marinate
Combine milk, hot sauce or kimchi juice, and a splash of vinegar.
Submerge wings 2–4 hours or overnight.
Purpose: acid hydrates proteins → improves adhesion and tenderness.
2. Mix the Wet Batter
Whisk flour, cornstarch, baking powder, salt, hot sauce/kimchi juice, sparkling water, and oil until glossy and smooth.
3. Batter the Wings
Drain wings thoroughly and pat dry.
Dip each wing in batter, shake excess, and place on oiled parchment or a lightly oiled rack.
Rest 10 minutes to allow surface gel formation.
4. Cook the Wings
Option A — Two-Stage Fry
First fry: 325°F for 3 minutes
Rest: 5 minutes
Second fry: 375°F for 2 minutes
Rest: 3 minutes before glazing
Outcome: thin, extremely glassy Korean-style crust.
Option B — Oven Method
Bake at 425°F for 30 minutes, flipping halfway.
Rest 5 minutes.
Increase oven to 450°F and bake 10 minutes.
Optional: broil 1–2 minutes for blistering.
Outcome: crisp, slightly thicker crust.
PB&J Glaze — Warm-Set Candy Glaze
Smooth peanut butter: 3 Tbsp
Jelly (grape or strawberry): 2 Tbsp
Rice vinegar: 1 Tbsp
Soy sauce: 1 tsp
Sriracha or chili crisp: 1 tsp
Butter or plant butter: 1 Tbsp
Water: 1 Tbsp
Heat all ingredients over low heat 2–3 minutes until glossy and pourable.
Keep glaze below 170°F to protect the crust.
Toss wings while glaze is warm, not hot, then rest 3–5 minutes to self-seal.
Thickness & Texture Notes
Oiled parchment = craggy, uneven, louder crunch
Wire rack = thinner, uniform glass shell
Rest after glazing allows candy-like crust to tighten
Glaze Variants
Grape PB&J Classic: deeper nostalgia
Strawberry PB&J: brighter acidity
Extra Heat: add chili crisp or hot honey
Savory Boost: add 1/2 tsp miso for umami depth
Observations
Glaze above 180°F softens the crust; ideal zone: 150–165°F.
Peanut fat forms a self-sealing film as it cools.
Crunch peaks 7–15 minutes after glazing.
The glaze behaves like a thin confection shell due to sugar–fat dehydration.
Summary
This experiment produces wings with a thin, glassy crust and a warm PB&J glaze that sets into a candy-like finish. Sweetness, salt, fat, and acid combine with high-heat crisping to create a nostalgic, high-crunch wing.
