Skittles Wings Are Regular Wings in Beast Mode
Drew Swantak/Thrillist
Marshawn Lynch and his Skittles obsession have made it to the Super Bowl two years in a row, which is impressive, I guess. Though is it as impressive as binge-watching the entire first season of BoJack Horseman during #Snowpocalypse2015?!? It is? Oh. Well... in case you need an extra boost to really help you achieve your TV watching goals, we took Lynch's power pellets and introduced them to wings, creating the ultimate Super Bowl snack. That’s not food coloring -- there are actual Skittles in the sauce. Though no one is going to fine you for not answering questions, if your mouth is full of these wings.
Skittles Wings Recipe
Total Time: 1 hour, 10 minutes
Yield: 15 wing "lollipops"
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
