Skittles Wings Are Regular Wings in Beast Mode

Published On 01/27/2015 Published On 01/27/2015
Skittles Wings — Thrillist Recipes
Drew Swantak/Thrillist
Drew Swantak/Thrillist

Skittles Wings Recipe

Total Time:  1 hour, 10 minutes
Yield:  15 wing "lollipops"


  • 15 chicken wing drumettes
  • 2 egg whites
  • 1/2 cup beer
  • 1 tablespoon salt
  • 1/3 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 quarts peanut oil
  • 3/4 cup chicken stock
  • 1/2 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 5 cups (43 ounces) Skittles Original, separated by color


  • Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump "lollipop" of chicken at the bottom. Repeat with the remaining drumettes.
  • For the marinade, beat egg whites in a large bowl until light and frothy. Add beer and salt; whisk to combine. Pour half the mixture into a small bowl and set aside. Add cornstarch and baking soda to the original bowl and whisk to combine. Add chicken and coat thoroughly. Set aside.
  • For the batter, combine flour, cornstarch, baking powder, and salt in another large bowl. Add reserved marinade and whisk until mixture is clumpy. Set aside.
  • Break down the Skittles in a food processor, one color at a time, until it looks like granulated sugar. There will be chunks, but do your best to get the candy as fine as possible. You should end up with about a 3/4 cup of Skittles dust in each color. TIP: make sure the food processor doesn’t overheat, or it’ll melt the Skittles into a paste.
  • For the sauce, combine chicken stock, water, cornstarch, oil, sugar, vinegar, and salt in a small saucepan over medium heat. Cook, whisking constantly, until sauce boils and thickens, about 1 minute. Divide sauce evenly into 5 bowls (3 tablespoons each). Add a different color of Skittles dust to each bowl (use a fine-mesh sieve to avoid the big clumps); stir to combine.
  • Heat peanut oil to 350°F in a large, heavy-bottomed pot or Dutch oven attached with a deep-fry thermometer.
  • Transfer chicken from marinade to batter, tossing to coat thoroughly. Use your hands to press batter into the meat for extra-crispy chunks.
  • Carefully lower chicken into hot oil (you may have to cook in batches). Fry until very crispy, about 8-10 minutes. Transfer to a paper towel-lined tray.
  • Dip 3 drumettes into each sauce until thoroughly coated.
  • Taste the rainbow.
Drew Swantak/Thrillist
Drew Swantak/Thrillist