Experiment No. 32 – Glass Transition Fry (The Oven-Fried Crunch Law)

Scope
Recreate the thin, rigid, shatter-crisp exterior of deep-fried chicken using oven heat, controlled hydration, cold-batter thermal shock, and starch vitrification. This experiment maps how flour–starch ratios and two-stage baking mimic a true “glass transition” crust.

Objective
Engineer a brittle, glass-like crust with tender interior meat by manipulating marination pH, starch hydration, CO₂ aeration, and staged high-heat dehydration. Demonstrate how oven baking can acoustically imitate deep frying.

Yield & Time
Yield: 4 servings (≈ 1.7 lb wings)
Prep: 20–25 minutes
Marinate: 4–48 hours
Bake 1: 25–30 min at 425°F
Bake 2: 10–15 min at 450°F

Formula – Weight, Volume, Ratio %
Weight = accuracy
Volume = accessibility
Ratio % = relative balance inside each phase

Marination Phase (100% within the phase)
Milk or plant milk — 240 g (1 cup) — 69%
Hot sauce — 30 g (2 Tbsp) — 9%
Apple cider vinegar — 15 g (1 Tbsp) — 4%
Salt — 5 g (1 tsp) — 1%
Garlic powder — 3 g (1 tsp) — 1%
Onion powder — 1.5 g (½ tsp) — <1%
Chicken wings (770 g / 1.7 lb) — not included in ratio

Dry Mix Phase (100% within the phase)
Flour — 240 g (2 cups) — 65%
Cornstarch — 60 g (½ cup) — 16%
Salt — 12 g (1 Tbsp) — 3%
Paprika — 6 g (1 Tbsp) — 2%
Garlic powder — 3 g (1 tsp) — 1%
Onion powder — 3 g (1 tsp) — 1%
Mustard powder — 1 g (½ tsp) — <1%
Curry powder — 1 g (½ tsp) — <1%
Baking powder — 4 g (1 tsp) — 1%
Cayenne — pinch

Wet Batter Phase (100% within the phase)
Milk or plant milk — 120 g (½ cup) — 48%
Dry mix — 15 g (2 Tbsp) — 7%
Neutral oil — 15 g (1 Tbsp) — 7%
Ice-cold club soda — 60 g (¼ cup) — 29%

Glaze Phase (optional, 100% within the phase)
Plant butter — 30 g (2 Tbsp) — 29%
White miso — 15 g (1 Tbsp) — 15%
Soy sauce — 15 g (1 Tbsp) — 15%
Sake or mirin — 15 g (1 Tbsp) — 15%
Honey or maple — 15 g (1 Tbsp) — 15%
Sriracha — 5 g (1 tsp) — 5%
Sesame oil — 2 g (½ tsp) — 2%

Procedure
Dry Coat — Drain wings and toss in dry mix. Rest 5 minutes to hydrate the flour.
Wet → Dry Coat #2 — Dip in wet batter, then dredge again in dry mix. Rest 10 minutes to set ridges.
Oil Film — Lightly mist with neutral oil.
Bake Phase 1 — Bake at 425°F for 25–30 minutes, flipping halfway.
Rest — Rest 5–7 minutes to release steam and stiffen the crust.
Bake Phase 2 — Increase to 450°F; bake 10–15 minutes until rigid and golden.
Glaze — Brush warm glaze lightly over hot wings; keep glaze below 165°F to avoid softening the crust.

Observations & Findings
Cornstarch produces brittle films; flour adds elastic strength.
Cold batter triggers thermal shock → jagged hard ridges.
Baking powder adds CO₂ pockets that amplify crispness.
Two-stage bake drops moisture below 4% → glass-transition.
Resting prevents sogginess by venting trapped steam.

Variant Paths
Vegan: Oyster mushrooms, king mushrooms, seitan, jackfruit.
Gluten-free: 1½ cups GF flour + ½ cup cornstarch.
Oat/rice blend: 1½ cups oat flour + ½ cup rice flour.
No-starch: All flour + baking powder → softer crisp.
Oil options: Soybean (fried aroma), canola (neutral), avocado (clean).

Science Notes
Glass Transition Law — Starches vitrify when moisture <4%.
Aeration Law — CO₂ from baking powder forms micro-pockets.
Thermal Shock Law — Cold batter + heat yields brittle texture.
Steam Vent Law — Rest phase prevents crust collapse.
Sugar Film Law — Glaze sets into a lacquer as water evaporates.