Pro Chef Tries To Make Chicken Wings Faster Than Delivery | Taking On Takeout | Bon Appétit
ฝัง
- เผยแพร่เมื่อ 23 ก.ค. 2024
- Sometimes you just crave chicken wings. Certain situations, environments, and friends seem to bring out the urge. But what if rather than hitting up your local chicken joint you could scratch that itch directly from your own kitchen? We challenged chef Susan Kim to fry up a batch of chicken wings faster than it takes for delivery to arrive. Was she up to the task?
Recipe below:
INGREDIENTS
Daikon Pickles:
⅓ cup sugar
⅓ cup white vinegar
⅓ cup water
1 Tbsp. kosher salt
1 lb. daikon, peeled, diced
Chicken:
½ cup all-purpose flour
¼ cup potato starch
¼ cup corn starch
10 chicken wings, patted dry
1 Tbsp. baking powder
1 Tbsp. kosher salt
½ tsp. freshly ground black pepper
1½ qt. canola oil
Buffalo Sauce:
3 Tbsp. unsalted butter
3 Tbsp. Frank’s RedHot Sauce
1 Tbsp. apple cider vinegar
Korean Sauce:
¼ cup gochujang (Korean hot pepper paste)
2 Tbsp. Korean plum syrup
1 Tbsp. soup soy sauce
1 tsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. garlic powder
2 Tbsp. toasted sesame seeds
2 Tbsp. maple syrup
1 Tbsp. toasted sesame oil
1 Tbsp. apple cider vinegar
Blue Cheese Dip:
½ cup mayonnaise
½ cup sour cream
½ cup crumbled blue cheese
1 tsp. celery salt
1 Tbsp. lemon juice
2 celery stalks, cut into sticks
Assembly:
1 tsp. toasted sesame seeds
--
VIDEO BREAKDOWN
0:00 Introduction
1:07 Heat the oil to 300°
1:33 Make daikon pickles
2:56 Make the batter
3:27 Separate the chicken flats, drums and tips, reserving tips for stock
4:10 Toss chicken with baking powder and season
4:50 Toss chicken with batter
5:00 Start first fry at 300° for 9-10 minutes, adjusting heat as necessary to maintain temperature
5:26 Start the buffalo sauce
5:58 Start the Korean sauce
6:48 Check wings, transfer to wire rack set over baking sheet to drain, and chill
7:17 Finish buffalo sauce
7:32 Finish the Korean sauce
8:21 Start second fry at 375° for 2 minutes until golden brown and crispy
8:43 Make the blue cheese dip, cut celery into sticks, transfer to ramekin
9:47 Transfer chicken to wire rack set over baking sheet to drain
10:06 Transfer wings to separate bowls and toss with sauces
10:35 Plate, sprinkle Korean wings with toasted sesame seeds
11:48 Taste!
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Susan is just DELIGHTFUL. bring her back!!
Did she sniff an 8 ball the night before filming this? Blow your nose love
She had me laughing 6 or 7 times in this one episode. I agree with you completely, she's an absolute pleasure to watch. Smart, good sense of humor, absolutely delightful.
Love how she compliments the takeout!! And appreciate the actual Korean sauce recipe in the description.
I'm impressed by how she was able to know the chickens were done by hearing
If the screams die out they are ready
the 'bubbling' is caused by the water evaporating out of the chicken, so if it dies out it means the water inside the chicken is almost dry.
@@tulirongtuliro water becomes dry?
You can always tell how legit a chef is, by seeing how close their fingers get to the oil.
She was practically dipping her fingers in when she was dropping the wings in 🤣, hope to see more of her!
Mate she's got good vibes
This is a great series because it shows all the stress I have to go through before I get to eat if I decided to cook it myself.
Not to mention the clean up after.
Officially in love with Susan Kim and her delightful personality! She's like the cool older sister I wish I'd had growing up 😂
loved Susan's humor throughout. I enjoy a good vibe check 😂
Susan needs to be a fixture on this channel she's awesome.
quote of the day "this could fill other emotional eating needs." we've all got 'em
Love this chef! Need more videos of her and her cooking
Susan owns a restaurant... what a about bringing in a chef that cooks their own dish before their carryout service brings it?
That’s what I thought this was. 🤷♀️
That's a great idea!
Umm.....I really like watching your style!! Hope we see you tons!!
this was so chaotic i love it
I love her! This is exactly how I cook. A little bit more of this, of that 😆 I can never just follow a recipe.
Susan is just the coolest.
umm new favorite chef, this woman has great vibes! you go Susan
Did they forget to add prep time (getting everything together) and clean up time to actual the 42 minutes? That's what gets me. I can cook it faster but I can't get it all together and clean it up. I eat out or order out so I don't have to clean up. :-)
That's what I was thinking! I don't order takeout because I want it fast, I order it because I don't want to spend 45 minutes doing dishes
Loved watching this challenge 🙂
Would love to see more of her! Same chaotic good energy as Brad 😂
Susan is an excellent addition to the lineup, very calm cool collected on camera
LOVE this chef
LOVE HER!
"Other emotional eating needs..." Get those wings in mah belly! 😆
The fact that she had rings on was stressing me out the whole time
This looks fantastic.
Love her!
I know Frank’s RedHot Sauce is THE classic, but there are so many more delicious sauces out in the world. Many of them that are also very, super mild like Frank's even.
bruh
Yeah thats why she did the Korean one too.
those are the cutest timers i have ever seen
It takes me about 1 hour to make 10 pcs of chicken wings, good to know it’s 43 mins for a professional chef.
Same here. I usually fry 10 and air fry my husbands so I can get them done at the same time!
@@MissingMayberry -- Haha, I was going to say it takes 24 mins in my Ninja Foodi. 😁
@@CitizenPerkins yes!! And no oil to deal with.
She did have all ingredients layed out and organized though.. when I cook I’m never that organized haha
That’s with explaining what she is doing, could be even faster if she was just working. An hour sounds about right, I double coat with flour to dry the skin so they are more crispy, but between dredges, it’s an 30 mins/hour, so 1.5 to an 2 hours. It’s a process, it’s also about the double fry too.
She is amazing ❤️
The color on the chicken is perfect
Susan is fantastic!
Yes, Susan! Also I want that sound effect button
Came for the wings, Stayed for the Susan
Susan is everything.
I love her, bring her back!
what a legend
love it
Can we get Brad do one of this? Maybe something with fermented ingredients haha. Would love to see that
Susan is Chaotic Good.
I can get wings quicker than it takes to preheat my oven haha
Usually 20 mins when I bake or smoke them but the fry is my favorite with smoke in a 2nd place
BA should give Susan a series, smth like hearing food cook haha
Good job 😁
Great video!!!! Love it!
Honestly inspired me to do this myself
Lover her!
Man his awesome 👏🏼
I keep hearing the Barry White - I'm Gonna Love You Just a Little More Baby drum beat in the background
The only chef I've ever seen that likes Hellmann's and not Kewpie mayonnaise
I love this gorl i saw her on Alison Roman first she is so funny
Susan's chicken looks SO good 🤤
I assume you can use 1:1 flour and corn starch instead using potato starch, right?
Susan is officially my favorite! 🤩🤩🤩
Team drums
you should include the clean up time in that timer.
Love it tho what about the washing up?! 😂
first off did you just order Bonnie's? And are up in that industry city kitchen studio? love hometown productions!!!
She is the coolest person.
Love it ! 😋
The big difference is the price. Especially once you throw in delivery charges. It's a massive difference.
I honestly like drums since it’s easier to pick out the bones
Camera edits beat the delivery 😀🤣
Restaurants usually have their oil heated, so Susan has a disadvantage.
Yeah, but the restuarant has to travel to her house. The real advantage is everything in the restuarant being prepped ahead of time.
Ok, I have a question. In Spain we don't use that system of heat degrees. Can you tell me what are those 300 and 375? Or what is the equivalent in Celsius? Thanks 😃 Btw, I'll try the recipe, looks good and I already have homemade 동치미 for the side dish
Just google Fahrenheit to Celsius conversion
She was wonderful. Love the BA diversity.
Last time I made the Frank's Red Hot and butter sauce, it kept breaking. I couldn't figure it out.
Try adding the butter cold and tbsp by tbsp to frank’s red hot. Or if you want to melt the butter first try not to get the butter too hot. Melt it gently. Hope this helps
oh man why am i watching this while having a very sad breakfast =(
ba be pluggin the hellmann's
Winner winner, Chicken wing dinner.
How to make anything delicious. Batter, deep fry, sauce.
Just made a deep fried tire, tasted mm mmmm goood
in love with susan please
i've been loving these series on BA and all the different chefs this is spotlighting but i can't help but keep wondering are they ever gonna return back to the test kitchen? i know things aren't the same especially content wise but you would assume they wouldn't be remote anymore/shooting in separate locations since NYC is basically fully reopened. i'm a NYer myself and as much as i don't love the city being reopen this quickly i do think in situations like this it would come in handy to be back together!!
I think I saw an article saying they lost the test kitchen because they couldn’t pay rent or something
I lowkey hate buffalo but only when its a franks red hot buffalo because it has too much vinegar but i like homemade buffalo sauce with hot sauce
Susan is O.P ~ id enjoy her chicken wing recipe anyway!! 🌟
i wanna hang out with this lady...
I love her and her cooking looks great. However, for the taste test I think one of the crew members or someone else should be the taste tester.
Would you recommend a double fry for wings that are not battered? Would it help crisp the skin?
Yes. Meat in general, the ideal way of cooking it is first low & slow to get the internal temp you're looking for, then rest a few minutes, then as hot & fast as you can get it to crustify.
@@gab.lab.martins thanks!
Wait, this is so long, right? 😂
Is the channel related to epicurious? They have the same kitchen bg. 😅
🌶👍❤️🌹🛎👍very very nice
If you are in a rush this is a good idea and I understand thats the theme of the video. With that in mind, chicken wings in the air fryer crisp up so much better without all the oil. It takes around 50 minutes in my air fryer for around 1.5 to 2 pounds of frozen wings. Something about the air circulation makes the skin so crispy and have a really strong crunch aspect.
What about washing the dishes?
wanttt
Susan fan club rise up!
Hard pass. I'd rather listen to cats clawing a chalkboard than watch her cook.
Someone’s about to be eating one of those rings😂
Awesome but doesn't this defeat the purpose of take out, it's all about the vibe of cant be stuffed. Am I wrong?
As a Mamamoo fan and she was providing the translation for Moo was like "I know". lol.
those look tasty... but an air fryer has em in my belly in 30 min
Yay Susan! Was gonna skip this until I saw who it was.
What's up with the background noise (other than the fan), and the editing didn't help either
what pickles
Daikon radish, they are insane
"I'm in a hurry to make chicken wings and beat the clock"
"Let's spend 22min on pickled daikon and about 2½min talking"
off topic but i'm waiting for someone to point out the shirt 👀 harries wya
I boil the chicken first and then deep fry them for like a minute to brown and crisp. super fast and juicy
It always annoys me they don't take clean up in account to the time comparison. 🤷♀️
Sometimes that’s the factor that makes me decide whether to make it myself or order: do I feel like washing up afterwards?
But what about the DISHES.....?
Susan gives me brad vibes
What is this creature lmao
❤❣👍💞❤
"Pro"
I would say Kewpie mayo beats Hellman's any day of the week.
She did say American Mayo… the other one isn’t American. I agree it’s better than Hellman’s. Even Dukes (American as well) is better than Hellman.
@@AskMiko Yea she did say American. I'm just saying if I had a choice hah. I always have Kewpie on hand now.