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Chris's were the only ones audibly crunchy too. I like to keep them simple. Three days brined - yes three days. Lightly coated in a mix of flour, rice flour, and baking powder. Fry. Top with heated Frank's Red Hot sauce and butter. Homemade ranch and blue cheese dressings on the side. Freeze the blue cheese to make it easy to grate. Carrot and celery sticks. Beer. PS. Banana ketchup is awful. Too sweet. Lived in the Philippines for many years and I never took to it.
Missing Gaby popping in, saying hi and chatting with the crew. She was this ray of pure and spontaneous positivity, that I really really miss, and the show always shone brilliantly when Gaby and Brad were together.
Love the episode, seeing different styles is really great. Standout for me is certainly Kendra's Karaage inspired chicken and chris with his overall perfectionism.
Brad, that's a neatly trimmed stache. That will limit the amount of sauce retention when eating wings. You want it to retain some, to enjoy later, but not too much. Nice job.
Had he just said "microcosmos" instead of using that redundant expression ("cosmos" and "universe" mean the very same), it would really have been philosopical. But all recipes are worth a try.
“Each wing kinda has its own amazing little map of spices. . .” I love Tiana!!! She’s hilarious! And her wings look bomb. I bet they’re so flavorful. I WANT TO TRY THEM!!! xo, This hungry southern gal
Hello, Chris, you are an awesome guy because you always bring new chefs into your videos this video Seven People Making Buffalo Chicken Wings helps to learn different types of chefs making the same food with different ingredients very informative video to learn thanks.
When baking wings, baking powder is a must. I prefer fried wings over anything else but if I had to eat baked then baking powder is the only way to get them to come anywhere close to fried.
Baking powder or baking soda? And how much do you add? I've tried adding it when air frying and definitely feel like it made a good difference. But I was totally winging it (heh) every time I did it and didn't measure anything. I'd like to actually have a recipe at some point I can trust, haha.
There was an exposé started on Reply-All about how they dismissed POC chefs in the magazine and on the YT page. It does seem like the new management is trying to be more inclusive, which is nice and the new chefs are cool but I do miss some of the oldies as well. (They never finished the exposé because it ended up uncovering some similar practices at Reply-All).
@@crumblebee6728 mid Atlantic area. I think it’s just supply chain/labor shortage issues. It’s weird that it’s just wings and not the rest of the chicken
Look, I’m not a wing expert, but I am very experienced and definitely an enthusiast. That said, I like to cut the skin between the flat and the drumstick before cooking. A quick cut to the joint will help the wing stay in their pieces when eating. Do it.
fyi - the pink peppercorn is not a peppercorn but a nut and if someone has a nut allergy - well you can guess what a bad outcome that can be ... so a heads up!! Maybe I am wrong - but be careful and I'd love to know if I am incorrect .. that is in pepper mixes and has cause allergic reactions with people.. great video too :)! as always !!
Brad is getting me through lumbar fusion! I almost busted my stitches when him and Matty went noodling. Once I'm better, I wanna go! Brad's lucky I'm not younger or I'd be a stalker!
If the shipping to Europe was affordable I would buy a pink peppercorn candle. :) Or a series of pepper candles. And I would totally sit there with Tiana and those wings, way more fun!
Harold's confit wings took top place for me, they look amazing. So did Chris's chicken wings. The tamarin wings look good, but isn't an aioli is a garlic sauce (/mayo)?
Pittsburgh PA style dry seasoned wings: whole wings, salted a day early and dried, deep fry, toss in paper bag with dry seasoning of garlic powder, chili powder, cumin, salt, pepper, onion powder, dip of blue cheese or ranch, serve with franks, celery and carrot sticks. P.S. a tiny sprinkle of Chinese 5 spice in the dry seasoning is a “je ne se quoi“ moment
That dude with the deep fried had me at hello. I love wings, and that was my kind of decadence, three kinds of heat with a honey drizzle, very low country.
Idk if it's JUST Minnesota. BUT....boiled laab chicken wings.....OOOOOF. so good. Don't knock it till you try it. I get it crispy is where it's at. BUT don't knock it till you try it.
“My chickens sleep in the trees, 30ft up in the cedars like wild turkeys” probably the most Brad quote
He’s not wrong though lol. We have a ton of coyotes in CT so you’ll often drive by free range farms and see chickens and turkeys in the tress hah
Honestly...bars! Love brad
Yes
Chickens do climb trees to sleep tho
Do your research
I love that what's her face was trying to be smart and Brad's just iconic Brad
Chris really opened his segment of the wing episode with a thesis on what a chicken wing is to him on a metaphysical level
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@@niahimani7354 yeah fr
@@niahimani7354 yo thank god for the YT translation cuz otherwise I'd think that was gibberish
I was watching this sped up, and it was fine until I got to Chris where I suddenly had to pause and blink at the screen for a few seconds. XD
Chris's were the only ones audibly crunchy too.
I like to keep them simple. Three days brined - yes three days. Lightly coated in a mix of flour, rice flour, and baking powder. Fry. Top with heated Frank's Red Hot sauce and butter. Homemade ranch and blue cheese dressings on the side. Freeze the blue cheese to make it easy to grate. Carrot and celery sticks. Beer.
PS. Banana ketchup is awful. Too sweet. Lived in the Philippines for many years and I never took to it.
Missing Gaby popping in, saying hi and chatting with the crew. She was this ray of pure and spontaneous positivity, that I really really miss, and the show always shone brilliantly when Gaby and Brad were together.
Gaby has her own TH-cam channel now!
@@IsinMoon oh my gosh!! What is it called???
@@bradleypalmer7980 It's called Gaby Melian! ^
That episode with the Master Stock.. and the way Gaby said "I love master stock"
she left because working with brad is a pain - he's really mean and treated her badly... :(
"Cold beer and free parking" seems like the sort of thing that would entice Brad to go anywhere without question.
Harold is a fantastic addition to the B.A. team. I love his style!
his wings looked awful
Bobby Flay has fresno chili, Brad has pink peppercorns. Two timeless love stories.
Idk sumac is up there with brads love. Maybe one of the spices is the "other spice" and there is a whole telenovela thing.
@@djgiermann8826 True but nothing holds a candle to his love of garlic.
@@clashwithkeen He loves Allison (Allicin), but who honestly doesn't love garlic?
Surprised at how good the grilled ones looked. The baking powder is key 👌🏼
My girl Tiana!! 💛 we need to see more of her!! Super talented with a bright future!!
Chris pulling out the Crystal hot sauce just put him a whole tier of legendary.
Harold Villarosa was most exciting to watch in this video..and he killed those duck confit wings! Love seeing new people on here.
Thank you Chris for keeping it original and simple!! Yeees baby 😋🤤😊🤙🏾 goodness
I can easily believe anything chris says, if he says it is tender or spicy IT IS TENDER AND SPICY! his taste buds is 100% true.
Brad really steals the show every time I swear
Yes, but a lot of that is because the others are so bland and boring in comparison
@@kbk2192 I wouldn't go quite that far, I just think he is witty and has a charming personality and is a good fit for this kind of media
@@Niscimble Agreed. I like the new cast, but Brad is so upbeat and engaging.
@@Niscimble you’re right, agreed
Good job they put him first lol, saves me some hassle
That tangy tamarind glazed sounds incredible! Gonna try it thanks Devonn and Bon Appetite.
Right? I love tamarind!
I was also thinking about trying to make them.
Jesse's remind me of Korean style fried chicken. All of the treatments look amazing. Who doesn't love wings?!
Love the episode, seeing different styles is really great. Standout for me is certainly Kendra's Karaage inspired chicken and chris with his overall perfectionism.
Omg, looks delicious! Tiana’s dry rub wings looks so tasty grilled. They’re tender and crispy and the seasoning gives so much flavor. I’m hungry now 🔥
Brad, that's a neatly trimmed stache. That will limit the amount of sauce retention when eating wings. You want it to retain some, to enjoy later, but not too much. Nice job.
The way Tiana talks about chicken wings is totally Alison Roman vibes. IYKYK
Jessie Yuchen’s braised wings look soooooo delicious!!!
No kidding! I typically like crispy wings but those looked incredible!
@@jimmy_betmore If you like it crispy you probably could put them in the oven high and fast to get a bit of crisp
believe it or not, coke wings are very common around china. I can def say it's a weird concept but the flavour of the dish is quite the opposite
Yes definitely my favorite if appearance is any judge. I’ll have to try these
They do look great.
I miss when wings and oxtail were some of the cheapest cuts you could get
Brad is very entertaining and an excellent chef. His enthusiasm is so infectious.
fisrt video I see after the whole Editor in chief being fired, and im so happy about this diverse cast. ill keep watching as I always did
I use pink peppercorns all the time as well. I'm obsessed with the Flavor and the aroma.
Goes very good with steak.
I couldn't believe how many pink peppercorn scented products are already on the market. Candles, oil diffusers, and incense. Might have to try that.
My fav perfume has pink peppercorn, “You” by Glossier. It’s THE best
I love the Pro Chef's shows where every chef does their favorite interpretation of different foods.
I swear whenever Chris breaksdown food and cooking I just sit there in amazement.
Chris Morroco's initial comment about wings is absolutely fantastic! What a definition: microcosmic universe! Sheesh. I want to eat that wing
Had he just said "microcosmos" instead of using that redundant expression ("cosmos" and "universe" mean the very same), it would really have been philosopical. But all recipes are worth a try.
Braised ones sound the best, look so good
I literally watch this channel for Chris
I obviously miss the old BA crew, but I really love the new people! And they obviously know their way around some chicken wings. 😋
Tiana Gee's wings looked the best. Yes please.
“Each wing kinda has its own amazing little map of spices. . .” I love Tiana!!! She’s hilarious! And her wings look bomb. I bet they’re so flavorful. I WANT TO TRY THEM!!!
xo,
This hungry southern gal
Tiana understands how to make proper chicken wings.
I want more Jessie, Tiana, and DeVonn content!
Im sold on Kendra’s Karaage Wings. Simple crispy, juicy wings are best!
I change my mind. Braised wings is gooddd. Special mention for Brad for the flying chickens.
Hello, Chris, you are an awesome guy because you always bring new chefs into your videos this video Seven People Making Buffalo Chicken Wings helps to learn different types of chefs making the same food with different ingredients very informative video to learn thanks.
lovin' the 7 ways series!
Haven’t watched a BA video in a while, but I love the new group of chefs! Keen for more content
When baking wings, baking powder is a must. I prefer fried wings over anything else but if I had to eat baked then baking powder is the only way to get them to come anywhere close to fried.
Baking powder or baking soda? And how much do you add? I've tried adding it when air frying and definitely feel like it made a good difference. But I was totally winging it (heh) every time I did it and didn't measure anything. I'd like to actually have a recipe at some point I can trust, haha.
Brad and Chris agreeing right off the bat that flats are better than drums has me so validated.
wow i used to watch ba videos a lot, few years ago and most of my favs are gone i don't recognise half of them, but always a good watch
There was an exposé started on Reply-All about how they dismissed POC chefs in the magazine and on the YT page. It does seem like the new management is trying to be more inclusive, which is nice and the new chefs are cool but I do miss some of the oldies as well. (They never finished the exposé because it ended up uncovering some similar practices at Reply-All).
If only chickens wings didn’t cost more than whole chickens anymore…
Yes, it's crazy. Have a buddy who was a butcher when they threw chicken wings away!!
@@devinthomas4866 Wild! Time to fry some thighs I suppose 🐔
Lol where are you buying your chicken wings!? 😂
Fry some drums. Trust me
@@crumblebee6728 mid Atlantic area. I think it’s just supply chain/labor shortage issues. It’s weird that it’s just wings and not the rest of the chicken
Jessie Yuchen FTW! ✨❤️🔥
Brad they used to have a pink peppercorn scentsy candle that I was OBSESSED with, it was so so good.
... peppercorn-scented* ...
The way Chris explained a chicken wing in the beginning....I think I'm in love
I love Harold so much.
All of them know how to cook but only Harold how to eat. 😂 😘 💕
YESSSS Tiana's back!
Glad brad busted out the blue cheese. He knows whats up! Xcrispy hot wings with blue cheese is king
Look, I’m not a wing expert, but I am very experienced and definitely an enthusiast. That said, I like to cut the skin between the flat and the drumstick before cooking. A quick cut to the joint will help the wing stay in their pieces when eating. Do it.
HAROOOOLD MY BOI LET'S GO
Harolds joint!!!! 😮💨🥵🔥🔥🔥 I gotra make dat
You made me bake wings, BA.
They were delicious.
Omg Kendra is absolutely gorgeous 😍😭
loving the new cast guys....wishing for more beautiful cooking
Right!! They’re so cool and cool recipes!
Nothing is better than French's hot wing mix. You cooked them in a bag. They were spectacular.
these videos always make me hungry. 😭
For those of you who may want to try pink peppercorn, be aware they are part of the cashew family for anyone who has a nut allergy!
Alabama white sauce 🥰🥰
For Morocco's southern fried, id have done a honey hot sauce teriyaki drip on top, all in moderation and only as a finisher but its beautiful
Thank you- I am inspired. Of course Chris.
Harold respectful af, the humility shows his true character
Am I the only one that notice Harold is lil bit different in this video? Like I watch his videos and he's hype chef but today.....
Everyone of them dishes looked delicious
If Brad sold candles (pink peppercorn, sumac, kombucha, etc), I would buy them all.
fyi - the pink peppercorn is not a peppercorn but a nut and if someone has a nut allergy - well you can guess what a bad outcome that can be ... so a heads up!! Maybe I am wrong - but be careful and I'd love to know if I am incorrect .. that is in pepper mixes and has cause allergic reactions with people.. great video too :)! as always !!
First, second and fourth wings looked like the most delicious to me - mhm!
Brad is getting me through lumbar fusion! I almost busted my stitches when him and Matty went noodling. Once I'm better, I wanna go! Brad's lucky I'm not younger or I'd be a stalker!
If the shipping to Europe was affordable I would buy a pink peppercorn candle. :) Or a series of pepper candles.
And I would totally sit there with Tiana and those wings, way more fun!
that dry rub wing looks to die for
I miss the old days
Chris understood the assignment. The face he made when he tasted the flour was hilarious
right before superbowl, SOLD!
Glad you had fun. 💝💝💝 I’d be miserable if I had to walk around NY in the freezing snow + wind. Can’t.
I love these videos. Such a treat getting to see all these insightful recipes.
YEEESSS TEE AND HAROLD IN THE TEST KITCHEN
Reppin !
I want a solo Tianna cooking vid!
Harold's confit wings took top place for me, they look amazing. So did Chris's chicken wings. The tamarin wings look good, but isn't an aioli is a garlic sauce (/mayo)?
Traditionally, aioli is just oil and garlic. Modern usage just means mayo with garlic.
Pittsburgh PA style dry seasoned wings: whole wings, salted a day early and dried, deep fry, toss in paper bag with dry seasoning of garlic powder, chili powder, cumin, salt, pepper, onion powder, dip of blue cheese or ranch, serve with franks, celery and carrot sticks. P.S. a tiny sprinkle of Chinese 5 spice in the dry seasoning is a “je ne se quoi“ moment
7:20 Ironically saying "I'm not trying to be cute" was super cute
Great video for the super bowl prep
Jessie's looked absolutely amazing 👏 😍 👌
10/10 i want
I had my volume on medium. when Chris came on it went full blast.
Loved DeVonn, hope he’ll be in more videos. 🙌🏽
And I’m Team Harold for life. 🇵🇭
Chris&Brad combo is a must.😂
Welcome Jessie 🙏🏾new on Bon Appetit ?
Team chef harold myself
I'm Team Harold too! Dude's hilarious!
That dude with the deep fried had me at hello. I love wings, and that was my kind of decadence, three kinds of heat with a honey drizzle, very low country.
YUUUMMMMMMM
I don’t ever want a chicken wing that’s not fried, HOWEVER, Jessie’s wings looked really darn good.
I oven fry mine.
Brad: "This is not the time to walk away."
Also Brad: *walks away*
:)
It’s Tees chicken wings for mee🤤 looks the best!
Loved all the recipes but can't wait to give the braised wings a try in my Dutch-oven!!
Idk if it's JUST Minnesota. BUT....boiled laab chicken wings.....OOOOOF. so good. Don't knock it till you try it. I get it crispy is where it's at. BUT don't knock it till you try it.
No double fry on the karaage?
Harold! Ketchup banana sauce?? Ok, I’ll try it
I'll buy your candle BRAD!!!! I am so in to that idea.
I feel like I want to see Harold cover a Biggie song. The voice is near identical haha
All of this looks good.
I need the trifecta of chef harold, chef Melissa, and chef tiana.
BA test kitchen is soooo back!!!
I personally am so happy that so many people love flats, Means are more drums for me