As this video is now almost 5 years old, is this recipe still your favorite oven baked wings recipe or have you developed a newer one that tops even this?
I tried them out and they were really good. I thought they rivaled BWW. Here are the measurements that are not mentioned in the video or description: 2 1/2 pounds chicken wing sections 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. For the Honey Sriracha glaze: 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish
I cook this for my husband and brother three years ago and they keep on asking me to make again so here I am to refresh my mind on how it was done. Thank you for the delicious chicken wing 😋
I'm still making this recipe I've must have made it 30 times for family and friends it's so delicious I'm making it right now, you would think I know the measurements by now but I still double check everytime! I could write it down but let's be honest any chance to hear chef John!
bethany Siir I’m trying to make it tonight but it seems lots of salt, does it really need that much salt? The recipe calls for 1 tbsp of it. Thank you for any advice.
@@cindyhewatt3406 It's been two weeks, so you probably made them by now. First time I did them, I used table salt, while the recipe calls for kosher salt. One tsbp of table salt is way, way too much. It turned out super salty. Kosher salt is hard to get here, and I didn't want to experiment, so the next time I just sprinkled table salt over the wings, before I applied the rest of the rub. That turned out nice.
I made this the other night and it was so damn good. Some people say you can really taste the baking powder, but make sure you use fresh, aluminium-free baking powder, and do what Chef John did in the oven where if you see one that's overly dry/powdery, dabble a little bit of the fat from another wing onto it. I also thought the salt amount was fine, but I can see some people wanting a little less (personally I had no problem with it, but to each their own). Making these again tonight, can't wait!
I think that's where I went wrong. I tried making this last night and it wasn't crispy and tasted awful. Chef John never disappoints so I think it was the baking powder.
These are amazing and a big hit with everyone! I bake them in my air crisper instead of the oven for much easier clean up! Love you CJ and please keep those wonderful recipes coming.
Chef John- I subscribed to your channel a few months back. You're a favorite of mine.. Recipes are fabulous, how you explain it so simply (even the hard recipes) & just an overall joy to listen to / watch. This was the first recipe I made from yours. I watch every single video, read your blog! Absolutely loved this outcome & this sauce. Wish I could share my food photo!
I have been looking for a great baked version of wings, and I have to tell you, I tried this yesterday and it was hands down the best wings I have ever made! Thank you so much! I
Making these literally right now, my wings are in the oven and glaze ready for tossing! Can't wait, it's all smelling divine. I love the smoked paprika smell filling my house right now!
What a great recipe. I "like" Sriracha. I don't love it, but this recipe brings it all together. You can actually taste every ingredient. Sweet. Spicy. Love it.
Chef John - please know that I make these several times a year, especially around football season. My family loves them. I credit you for teaching me much of what I know about cooking. Thanks for your videos over the years.
I tried this recipe last night and it was amazing. I didn't want to make the Sriracha sauce. So I use honey bbq chipotle sauce. But the wings had awesone flavoring. My husband said it was better than any wing made in a restaurant. So thanks Chef John I will continue to make this in my household.
I just tried it today and was delicious. I have made many times using baking powder..mostly done in Chinese cooking! Baking soda is used for tenderizing meats and for vegetable to keep the colour bright. Thank you.
+ramrom 95sy Hi...no it is tasteless but it does make the wings dry so the cooking time in the video was too long and the wings came out dry. My second batch was juicy and crisp as I only cooked it for 25-30 mins. It was tasty and enjoy!
Hands down the best way to make wings at home. I have done this recipe at least 15 times and every time I do people ask me what I fried the wings in. You could use any sauce you want. Thanks Chef John!
For those ppl late to the party, like me... totally in love with you Chef John...in a foodie way!! Have totally been binging on ur vids. I think I am a good cook, but OMGOSH, these wings are killer! Seriously, I made them and couldn't believe how delicious and easy they were!!! Love your recipes, adore your humor. Thank you so much for this channel!
I just made these just now and I want to say "Wow" what an easy recipe. The sauce is so easy to make and goes so well with these baked chicken wings. This is definitely my GO TO recipe for Korean style chicken wings and healthy too. No messing about with deep frying and cleaning up the stove later. Thank you Chef John! 👍👍👍
Best wings ever. . .my ohana & friends love this recipe. Everyone is always asking me to make them or to reshare on fb. Sooo good! Also some folks are mentioning his voice or the way he talks. . .I don't see a problem with the way he talks. I think he sounds like a positive person and I like that. It's kinda comforting in some way lol. 😊😊😊😊
Hello Chef John! I am a big fan of yours. I gotta say, you've definitely taught me more than my parents ever did about cooking, so thank you for that! I'm 21 and living in my own, and it feels great to know that I can cook myself a decent meal. I also have a question and perhaps a suggestion for a future video. I recently invested in a decent set of Cuisinart stainless steel pots and pans, and I love them to pieces.. But I've been getting these yellow stains on a few of the pans that cannot be removed with regular dish washing liquid. I've been told that they are from using high heat, which makes sense I guess, and that there are several things you can do to remove them. I've noticed that you also use a few Cuisinart stainless steel pieces, and they always look like they're in pristine condition. I was wondering what your upkeep process for the pans was, if you have one at all? Perhaps there is a way I could avoid the stains all together? They seem purely cosmetic, but I want my cook wear to look it's best! Xoxo
Go to a good hardware store and ask them the same question. They'll direct you to where the metal polishes are, and probably recommend one or the other for you.
Go to pretty much any store that sells cleaning products and buy "Bar Keepers Friend". Put some in the pan/pot and scrub away with a sponge or a brush and it will look brand new.
Yeah while I was initially researching the stains, Bar Keeper's Friend was a pretty popular option. Thank you for for your suggestions. I was just curious as to how he personally does it and which method is his favorite.
Catie, for any stains on croqware, you can use a 50% bleach/water mix and just let it set - your yellow or brown stains will eventually disappear and your white porcelain-like cooking ware will be bright again. Don't use on metal, tho'. And be sure to rinse it out thoroughly.
I usually don't comment on TH-cam videos but after making this recipe I felt the need to. These are the BEST WINGS I'VE EVER HAD, better than any restaurant. The best part is they cook completely/evenly (instead of just hoping they're done all the way through) and the skin stays on when you toss - I've fried before and when tossed the skin fell off, they were unevenly cooked, taste was lacking. These are totally worth the hour. May bake a tiny bit longer next time, they were mostly all crunchy but the ones that weren't 100% were still AMAZING. The sauce isn't too hot at first but heats up after eating it, resulting in a good complex flavor. MAKE SURE YOUR WINGS ARE PAT VERY DRY before seasoning and don't submerge your wings in sauce to toss, make the liquid shallow and add more if necessary. We made 4 pounds and ended up needing 2.5x the dry seasoning but doubled the sauce and it was too much (from the recipe link), you'd only need 1/3 cup honey 1/3 cup Sriracha mix. YOU NEED TO MAKE THESE WINGS, if I could kiss the chef who posted this, I would!
I work in a supported living setting and our cooking group recently used this recipe for an american food day and everyone loved it. They've suggested that we remake it for the annual summer BBQ event because they think it'll be better than doing it on the BBQ! For everyone else: This is an easy oven recipe with a great bang-for-buck return, but be careful about salt if you're not using kosher salt. Also, if you make the honey sriracha glaze for other recipes (which I often do) make sure you put some smoked paprika and salt and pepper in to replicate the depth of flavour.
These would be great in an Air-Fryer! I purchased one a few months ago and they are wonderful for doing wings! Thanks for posting this video and sharing the baking powder tip!!! I REALLY APPRECIATE YOUR TIME!!!!
I've been baking wings with baking powder for 3 years thanks to Laura Vitale, it's completely an awesome technique! This honey sriracha sauce looks amazing!
Hands down, the best way I have found to make baked wings. You can finish them off however you want. I have tried them with many different sauces instead of the honey sriracha, including ranch, blue cheese, and garlic, but I still love the original honey sriracha. My wife and kids request them regularly.
Tried this tonight except added Kashmiri chilli and chilli flakes and tossed them in strawberry chilli sauce instead. Turn-the-TV-up crunchy. So good. Thanks for the tip.
My husband fears sriracha sauce, but the recipe intrigued him to give me the go ahead to try. 1 teaspoon of salt warning vs tablespoon as recipe directs. PERFECT! This one is a keeper, with 1 tsp of granulated garlic. One of the best for wings!
Let's face it, the most important thing here is whether or not the wings are crispy using the Baking Powder trick. I just did these last night and can confirm, they were as crispy as deep fried. I honestly haven't had wings that were this good from a restaurant. They were crispy on the outside, moist and absolutely fell off the bone. It's going to be a struggle limiting myself to one helping a week. Thank you Chef John!
If anyone is interested- Baking powder otherwise known as sodium hydrogen carbonate thermally decomposes to produce carbon dioxide, water and sodium carbonate. Now after some research I believe what happens is the sodium carbonate bonds with the fatty acids in the chicken. This forms what is basically soap but don't worry about that bit - either way this draws the fats out of the chicken and allows the skin to crisp. Now if this is correct then that means the sodium carbonate will draw out fat- these polymer (chain) molecules have a hydrophobic end and a hydrophilic end - meaning one end is attracted to water the other repels it. The water in the chicken and possible from the decomposition of baking powder will attract to this and when evaporated brings it to the surface and off the chicken meaning this is a healthier way to cook food in the oven.But then again it could be magic what do I known...
cooltennis01 Baking powder promotes the Maillard reaction. Alkalinity is not sufficient to catalyze saponification. Also, although baking powder contains sodium bicarbonate it also contains an acid, usually sodium tartarate. Release of CO2 is from an acid-base reaction, not from thermal decomposition.
Correct me if I'm wrong but baking powder is nothing more than baking soda (sodium hydrogen carbonate) with an ingredient which turns to an acid when in contact with water which is what the baking soda needs to release carbon dioxide so it can perform its desired function, act as a leavener for......baking. To use baking soda as a leavener you have to have an acid in the ingredient list, so baking powder is used when there is no acid, because it brings its own. So in this case since a leavener is not needed why can't you just use baking soda? Besides isn't chicken fat an acid, if an acid is needed?
I used corn starch on one batch, then potato starch on the other half and they came out better with the potato starch as it didn't leave a taste in the mouth but still really crispy, thanks for the tip.
Chef John. I have been cooking your Coq au Vin for my anniversary the last couple years and it is brilliant. Now I tried your baked chicken wing trick and it was amazing (I covered it with traditional wing sauce). It really tasted/felt like fried wings. Plus, no joke, I love listening to your unique timbre and cadence. I often walk around and try to sound like you. Thank you so much.
Followed Chef John's recipe to a T and these wings came out friggin awesome! Great flavor, the coating came out super crunchy and had a nice taste to it. Going to reheat left overs in the air fryer tomorrow
i made these chicken wings without the sauce (i love the crispiness) and they are really good, id go a little less with the baking powder and i added some garlic and onion powder. Fantastic all around :)
@@aishak1199 Ah finally I find someone who thinks it's bitter! I made these now and we both tasted the odd flavor, I was lowkey worried we'll need to go to the emergency lol
My family and I Thank you for your channel +Food Wishes! I usually take every chance I can get to learn how to or what new to make for dinner. You have filled a void in our life; we love food and the many ways it can be prepared and presented. The simplicity of your videos and your wittiness makes me laugh. Your channel enables inexperienced foodies like me to learn more. Thank you! I have a friend that only makes it to town once in a blue moon because he is busy as the Sous Chef for a Michelin Star restaurant in Baltimore. Every time I see him though, he teaches me something new, whether it's a new technique or a Classic Risotto. Not seeing him as often as we used to, unfortunately creates a void and leaves me in a rut. Therefore, I am always looking for something new and different to eat because my wife and children are *picky eaters*; and set on Beef or Chicken, potatoes, or rice. Thankfully your channel has filled the void and towed me out of the rut! Maybe next time I see my friend, instead or him cooking, I can show him something I learned from your channel and surprise him!
i tried this today ,, i didnt have sriracha ,,,but i did use quarter cup of sweet baby ray,s buffalo wing sauce with a touch of franks hot sauce,,,, everything else i followed the same recipe ,,,,and let me tell you ,,,,,the best i,ve ever tasted ,,,my god amazeing,,,, chef john is a genius thankyou so much
Been watching your videos for sometime now they’re amazing simplistic in the approach with amazing results. The first time I actually saw one of your videos was when you did the prime rib in the oven at 500° and then let it sit for two hours while the oven was off. I’ve also tried your chicken wings amazing. Keep pumping them out..
So good! These were the best chicken wings I have ever had. Some people said it is quicker to fry, but that is not including the clean up. I just used a baking sheet with parchment paper on it. Very little clean up. That sauce was perfect! Thanks!
Everyone TRY THIS RECIPE IT IS AMAZING!!! I would use a little less salt because it can be a bit salty but OMG it's so so good thank you for this idea!
I’ve been deep frying my wings for years. This recipe hands down is one of the best wing recipes I’ve ever made. I think they came our even crispier then my deep fried wings. Also, they didn’t lose the crispness when the sauce was added. No more deep frying for me. I won’t miss all the mess either. The only thing I’ll do different the next is to add less salt to the dry ingredients. The sauce was very spicy, so I went light with it at first. Then I added more. It was delicious. All around perfect recipe if you love wings!
I've tried a couple recipes and I gotta say, these are my favourites so far. The backing powder really gives them the perfect crisp, and they were super juicy inside. Definetly gonna make those again.
I typed "how to cook perfect chicken wings" and was fooling around looking for the best method to have crispy wings. Of course, no other channel offered the answer I was looking for. So when I saw a Food Wishes video on chicken wings, I thought "Being the best, he probably provides the proper method". And I was right. You truly are the best chef John! A big thank you sent from Montreal!
Thank you. I read about baking powder before and tried it but didnt have much luck. I didnt know why I failed, but now I know that I basically didnt turn and bake them enough times to let the fat soak in all the surface spots. Very helpful vid for showing the baking powder method
Made these tonight. I didn't achieve much crispiness (maybe I should've cooked longer) but they still were amazing. Nice and juicy meat and really flavorful! Chef John RULES! I taught myself to cook during the Pandemic by watching his videos.
Made this today and it was a hit. Mine seemed a little darker - maybe 425 was too high for mine, but still very good. I didn't have enough Sriracha, so I used bottled Buffalo Sauce to top it off and it was really good.
Hi Chef John. I made this last night for dinner for my family. And again right now in double batch:). Because my daughter, who never liked chicken, after dinner said mommy please try to make more next time. I love your recipes. They are easy to follow but taste sooo good. Thank you very much. tara
"Who says we have to understand everything?" Phew, up until that point I was afraid you were somehow morphing into Alton Brown with your "chemical reactions" and all that highfalutin talk. :) But seriously, this looks like a great technique. I'm not worried about health issues with deep frying, but I do find using all that oil, cleaning my stovetop afterwards, filtering the oil, storing the used oil, and finally disposing of it when it is spent to be a giant hassle, and a rather expensive one, to boot. So I will have to try this. Unless you cheated when you did the "fork don't lie" segment, (and I don't really think you did) it sounds as though this gets the chicken plenty crispy. Thanks.
i only use my deep fryer for battered foods and occasional french fries, everything else gets the oven treatment. you're right it's just so much simpler.
Tried this recipe out tonight after a long day of work and holy moly did this hit the spot! Crispy, sweet and the heat comes pleasantly. definitely will do again
I think many people missed that it is baking powder and not baking soda, baking soda is salty and somewhat has a granulure texture, baking powder does not
Great recipe, Chef! My recipe is very similar, but uses flour instead of baking powder, but with the same results: 2/3 cup flour 3 tsp cayenne pepper - not as hot as you think 1 teaspoon paprika 1 tsp garlic powder 1 tsp onion powdera 1 tsp chili powder 1/4 teaspoon salt 1/2 teaspoon ground pepper In a 425 oven for 25 mins, turn, 25 minutes more, then toss in the sauce like a boss!
I have also made these a staple in my home. Especially now that I have an air fryer. Incredibly easy and quick to make, and no deepfrying but still crunchy. Im in awe.
I tried the baking powder+seasoning rub last night and it came out too salty.. and I like salty food, but this was just too much. Maybe it was bc the sauce I used from a local wing house was salty in nature.. but damn.. it was almost inedible. My wife and kids were making squinty faces at me. I think I'll just keep baking them without the rub.. and deal with the floppy/slimey texture. Deep frying is too bad for you.
You should try it without using the wing house sauce but, if you like the sauce that much try the rub with no salt. Hopefully this comment helped you out.
+Tom Downey I think it might have been the sauce you used because I have made these wings exactly like the recipe and they were not overly salty at all (I've made them more then once). And I am a person that is sort of sensitive to salty foods.
+Tom Downey kosher salt is a larger grain of salt; if you use what looks like the same amount of normal table salt you'll actually be getting a lot more salt (all the space that would be between the crystals are filled up with salt). Anytime you see a recipe mention "kosher" before salt, if you're just gonna use regular salt make sure to use a LOT less. There's not just saying that word to be trendy!
Hey Chef John, could you lightly coat the wings with vegetable oil before adding the dry mix to enhance the deep-fry effect, or would that cause the coating to burn before the chicken is cooked through?
If you think it might work try on 2 or 4 pieces and if you like how it comes out then do the same on the next batch, if not a least you tried and that's the best part of cooking sometimes the best meals are usually thought up on the spot.
This recipe calls for KOSHER salt, not table salt. Diamond Crystal Kosher salt is about ½ (or less) as salty as table salt, so if you used table salt, you used at least 2x the salt called for. Good luck trying again: these are terrific!
Check out the recipe: www.allrecipes.com/Recipe/241001/Crispy-Honey-Sriracha-Chicken-Wings/
Link doesn't work
Chef John, I just finished baking these wings and they are "THE BOMB"💣🐔👍👌🙌😋😄!!!! They were gone within 10min😂😋😝😍😉!!!!!!!
As this video is now almost 5 years old, is this recipe still your favorite oven baked wings recipe or have you developed a newer one that tops even this?
Can this recipe be baked In a convection oven with the same results? How long must they be baked in this type of oven?
Can you substitute honey with something? I am allergic to it but love sriracha and chicken wings...
I tried them out and they were really good. I thought they rivaled BWW. Here are the measurements that are not mentioned in the video or description: 2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum
free)
- Coat wings, and bake at 425 F., turning every 15-20
minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your
wings.
For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish
Alexander Goss dope
Thank you so much, I get cooking is supposed to be free form, but this helps
Awesome thank you!! 😍
You DO realize there's a link in the description to his blog, which has the whole written recipe?
Alexander Goss I love you
This guy.
A.) Food looks fantastic.
B.) His delivery is impeccably funny.
C.) Love how he addresses his audience, dispelling worries
dispelling worries is key
I cook this for my husband and brother three years ago and they keep on asking me to make again so here I am to refresh my mind on how it was done. Thank you for the delicious chicken wing 😋
I'm still making this recipe I've must have made it 30 times for family and friends it's so delicious I'm making it right now, you would think I know the measurements by now but I still double check everytime! I could write it down but let's be honest any chance to hear chef John!
bethanysiir hey Beth, how many times do you cook for 20 minutes on each side ? He said repeat so Is that once on each side ? Thanks
+George Qiao It was 20 mins, flip, 20 mins, flip, then 10-15 until golden brown and crispy.
bethany Siir maigghyeyoof
bethany Siir I’m trying to make it tonight but it seems lots of salt, does it really need that much salt? The recipe calls for 1 tbsp of it. Thank you for any advice.
@@cindyhewatt3406 It's been two weeks, so you probably made them by now. First time I did them, I used table salt, while the recipe calls for kosher salt. One tsbp of table salt is way, way too much. It turned out super salty. Kosher salt is hard to get here, and I didn't want to experiment, so the next time I just sprinkled table salt over the wings, before I applied the rest of the rub. That turned out nice.
I made this the other night and it was so damn good. Some people say you can really taste the baking powder, but make sure you use fresh, aluminium-free baking powder, and do what Chef John did in the oven where if you see one that's overly dry/powdery, dabble a little bit of the fat from another wing onto it. I also thought the salt amount was fine, but I can see some people wanting a little less (personally I had no problem with it, but to each their own). Making these again tonight, can't wait!
Dammit I don’t wanna buy more baking powder. Mine is old lol
I think that's where I went wrong. I tried making this last night and it wasn't crispy and tasted awful. Chef John never disappoints so I think it was the baking powder.
Hearing *"and, as always, enjoy"* always makes me feel so happy.
If I ever had my life story told I'd want this guy to narrate it. omg....I just love you chef! you make me smile every time I watch your videos
I only watched this video because I've been too broke to afford chicken wings and looking at them makes me happy.
Charles B.M. what is super cute
God bless you
Not anymore, I hope :)
😂😂😂😂😂
+Michelle Seriously ? I ain't billionaire but i think I can make this for you
I’ve made this recipe 4 times now, and I always come back to this video. Amazing recipe, thank you!
These are amazing and a big hit with everyone! I bake them in my air crisper instead of the oven for much easier clean up! Love you CJ and please keep those wonderful recipes coming.
Chef John-
I subscribed to your channel a few months back. You're a favorite of mine.. Recipes are fabulous, how you explain it so simply (even the hard recipes) & just an overall joy to listen to / watch.
This was the first recipe I made from yours. I watch every single video, read your blog! Absolutely loved this outcome & this sauce.
Wish I could share my food photo!
I have been looking for a great baked version of wings, and I have to tell you, I tried this yesterday and it was hands down the best wings I have ever made! Thank you so much! I
Making these literally right now, my wings are in the oven and glaze ready for tossing! Can't wait, it's all smelling divine. I love the smoked paprika smell filling my house right now!
How did they turn out?
@@jeniferjoseph9200 They were fantastic, as just about all Chef John's recipes are :) I made them a bunch of times since then following his recipe!
What a great recipe. I "like" Sriracha. I don't love it, but this recipe brings it all together. You can actually taste every ingredient. Sweet. Spicy. Love it.
Chef John - please know that I make these several times a year, especially around football season. My family loves them. I credit you for teaching me much of what I know about cooking. Thanks for your videos over the years.
I tried this recipe last night and it was amazing. I didn't want to make the Sriracha sauce. So I use honey bbq chipotle sauce. But the wings had awesone flavoring. My husband said it was better than any wing made in a restaurant. So thanks Chef John I will continue to make this in my household.
FYI: sriracha is purchased by most people, not ‘made’. These days it is in the condiments aisle in most supermarkets.
@@nancycy9039 I know it can be purchased in the store. This post is 5 years old.
@@alexiscanty8423 right you are!
I just tried it today and was delicious. I have made many times using baking powder..mostly done in Chinese cooking! Baking soda is used for tenderizing meats and for vegetable to keep the colour bright. Thank you.
what other sauces can we use to cover them like an recommendations
+ILLUMANTI _ any*
+ILLUMANTI _ my reply is below. Thanks
does the baking powder have any flavor ?
i think I'm gonna try this tomorrow !!
hope I get your reply fast😅
+ramrom 95sy Hi...no it is tasteless but it does make the wings dry so the cooking time in the video was too long and the wings came out dry. My second batch was juicy and crisp as I only cooked it for 25-30 mins. It was tasty and enjoy!
So, I know this was posted a few years ago, but I made it tonight in the air fryer, instead of the oven. Super delicious!
Hands down the best way to make wings at home. I have done this recipe at least 15 times and every time I do people ask me what I fried the wings in. You could use any sauce you want. Thanks Chef John!
For those ppl late to the party, like me... totally in love with you Chef John...in a foodie way!! Have totally been binging on ur vids. I think I am a good cook, but OMGOSH, these wings are killer! Seriously, I made them and couldn't believe how delicious and easy they were!!! Love your recipes, adore your humor. Thank you so much for this channel!
I just made these just now and I want to say "Wow" what an easy recipe. The sauce is so easy to make and goes so well with these baked chicken wings. This is definitely my GO TO recipe for Korean style chicken wings and healthy too. No messing about with deep frying and cleaning up the stove later. Thank you Chef John! 👍👍👍
Best wings ever. . .my ohana & friends love this recipe. Everyone is always asking me to make them or to reshare on fb. Sooo good!
Also some folks are mentioning his voice or the way he talks. . .I don't see a problem with the way he talks. I think he sounds like a positive person and I like that. It's kinda comforting in some way lol. 😊😊😊😊
Hello Chef John! I am a big fan of yours. I gotta say, you've definitely taught me more than my parents ever did about cooking, so thank you for that! I'm 21 and living in my own, and it feels great to know that I can cook myself a decent meal. I also have a question and perhaps a suggestion for a future video. I recently invested in a decent set of Cuisinart stainless steel pots and pans, and I love them to pieces.. But I've been getting these yellow stains on a few of the pans that cannot be removed with regular dish washing liquid. I've been told that they are from using high heat, which makes sense I guess, and that there are several things you can do to remove them. I've noticed that you also use a few Cuisinart stainless steel pieces, and they always look like they're in pristine condition. I was wondering what your upkeep process for the pans was, if you have one at all? Perhaps there is a way I could avoid the stains all together? They seem purely cosmetic, but I want my cook wear to look it's best! Xoxo
Go to a good hardware store and ask them the same question. They'll direct you to where the metal polishes are, and probably recommend one or the other for you.
Go to pretty much any store that sells cleaning products and buy "Bar Keepers Friend". Put some in the pan/pot and scrub away with a sponge or a brush and it will look brand new.
csowna 504 I'll second csowna's suggestion of Bar Keepers Friend. That stuff is amazing.
Yeah while I was initially researching the stains, Bar Keeper's Friend was a pretty popular option. Thank you for for your suggestions. I was just curious as to how he personally does it and which method is his favorite.
Catie, for any stains on croqware, you can use a 50% bleach/water mix and just let it set - your yellow or brown stains will eventually disappear and your white porcelain-like cooking ware will be bright again. Don't use on metal, tho'. And be sure to rinse it out thoroughly.
I usually don't comment on TH-cam videos but after making this recipe I felt the need to. These are the BEST WINGS I'VE EVER HAD, better than any restaurant. The best part is they cook completely/evenly (instead of just hoping they're done all the way through) and the skin stays on when you toss - I've fried before and when tossed the skin fell off, they were unevenly cooked, taste was lacking. These are totally worth the hour. May bake a tiny bit longer next time, they were mostly all crunchy but the ones that weren't 100% were still AMAZING. The sauce isn't too hot at first but heats up after eating it, resulting in a good complex flavor. MAKE SURE YOUR WINGS ARE PAT VERY DRY before seasoning and don't submerge your wings in sauce to toss, make the liquid shallow and add more if necessary. We made 4 pounds and ended up needing 2.5x the dry seasoning but doubled the sauce and it was too much (from the recipe link), you'd only need 1/3 cup honey 1/3 cup Sriracha mix. YOU NEED TO MAKE THESE WINGS, if I could kiss the chef who posted this, I would!
I work in a supported living setting and our cooking group recently used this recipe for an american food day and everyone loved it. They've suggested that we remake it for the annual summer BBQ event because they think it'll be better than doing it on the BBQ!
For everyone else: This is an easy oven recipe with a great bang-for-buck return, but be careful about salt if you're not using kosher salt. Also, if you make the honey sriracha glaze for other recipes (which I often do) make sure you put some smoked paprika and salt and pepper in to replicate the depth of flavour.
HOLY SMOKE! We made a batch of these tonight and I could not stop eating them. They were delicious!
Made these on the weekend and they were excellent! The best wings I've ever made at home, by far! Thanks, Chef John!
This man is so charismatic it hurts my head.
These would be great in an Air-Fryer! I purchased one a few months ago and they are wonderful for doing wings! Thanks for posting this video and sharing the baking powder tip!!! I REALLY APPRECIATE YOUR TIME!!!!
Can’t wait to try this! Been dying to find a way to make a crispy chicken wings without a fryer. Really hoping this works.
I've been baking wings with baking powder for 3 years thanks to Laura Vitale, it's completely an awesome technique!
This honey sriracha sauce looks amazing!
"you are the boss of your sauce toss" OMFG! That made me laugh.
Great recipe!
I CACKLED and ran to the comments section!
Sounds a little bit filthy, now that I think of it.
"You are the boss of your sauce toss" Chef John is epic and so are his recipes 👏
Hands down, the best way I have found to make baked wings. You can finish them off however you want. I have tried them with many different sauces instead of the honey sriracha, including ranch, blue cheese, and garlic, but I still love the original honey sriracha. My wife and kids request them regularly.
Tried this tonight except added Kashmiri chilli and chilli flakes and tossed them in strawberry chilli sauce instead. Turn-the-TV-up crunchy. So good. Thanks for the tip.
I made this chicken and it came out perfect. He never disappoints me, simple, and very easy to make, Thanks.
My husband fears sriracha sauce, but the recipe intrigued him to give me the go ahead to try. 1 teaspoon of salt warning vs tablespoon as recipe directs. PERFECT! This one is a keeper, with 1 tsp of granulated garlic. One of the best for wings!
Let's face it, the most important thing here is whether or not the wings are crispy using the Baking Powder trick. I just did these last night and can confirm, they were as crispy as deep fried. I honestly haven't had wings that were this good from a restaurant. They were crispy on the outside, moist and absolutely fell off the bone. It's going to be a struggle limiting myself to one helping a week. Thank you Chef John!
Thanks mate,that's all I wanted to know.
Just made these and they were OUTSTANDING. Fantastic instructions. Looking forward to the next batch. Thanks, Chef!
These are the bomb (as we used to say). My kids over here in Germany have asked me twice today when I'm making these!! Thanks chef!
If anyone is interested- Baking powder otherwise known as sodium hydrogen carbonate thermally decomposes to produce carbon dioxide, water and sodium carbonate. Now after some research I believe what happens is the sodium carbonate bonds with the fatty acids in the chicken. This forms what is basically soap but don't worry about that bit - either way this draws the fats out of the chicken and allows the skin to crisp. Now if this is correct then that means the sodium carbonate will draw out fat- these polymer (chain) molecules have a hydrophobic end and a hydrophilic end - meaning one end is attracted to water the other repels it. The water in the chicken and possible from the decomposition of baking powder will attract to this and when evaporated brings it to the surface and off the chicken meaning this is a healthier way to cook food in the oven.But then again it could be magic what do I known...
cooltennis01
Baking powder promotes the Maillard reaction. Alkalinity is not sufficient to catalyze saponification.
Also, although baking powder contains sodium bicarbonate it also contains an acid, usually sodium tartarate. Release of CO2 is from an acid-base reaction, not from thermal decomposition.
Correct me if I'm wrong but baking powder is nothing more than baking soda (sodium hydrogen carbonate) with an ingredient which turns to an acid when in contact with water which is what the baking soda needs to release carbon dioxide so it can perform its desired function, act as a leavener for......baking. To use baking soda as a leavener you have to have an acid in the ingredient list, so baking powder is used when there is no acid, because it brings its own. So in this case since a leavener is not needed why can't you just use baking soda? Besides isn't chicken fat an acid, if an acid is needed?
No cayenne pepper? Who are you, and what have you done with Chef John?
oh hes in there. just give em the o'o'o'ol shake a shake a and he comes right out! amazing!
Yeah, I heard him say it when he added the black pepper
The way 'Chef John' talks is so fucking annoying.
@@MrReav13 why are you watching his videos then🙄
@The Truth.lol more like a moron
I used corn starch on one batch, then potato starch on the other half and they came out better with the potato starch as it didn't leave a taste in the mouth but still really crispy, thanks for the tip.
Chef John. I have been cooking your Coq au Vin for my anniversary the last couple years and it is brilliant. Now I tried your baked chicken wing trick and it was amazing (I covered it with traditional wing sauce). It really tasted/felt like fried wings. Plus, no joke, I love listening to your unique timbre and cadence. I often walk around and try to sound like you. Thank you so much.
I made these, well my son followed this recipe and it was DELICIOUS!!! Thanks for sharing.
Made these today for my fiance's birthday and he loved them!! So did I 😊 So delicious and easy to make!!
5:13
how to eat:
Step 1) remove bone.
Step 2) eat bone.
Step 3) repeat step one and two.
Step 4) place the meat back in the bowl.
I lol:d so hard!
Followed Chef John's recipe to a T and these wings came out friggin awesome! Great flavor, the coating came out super crunchy and had a nice taste to it. Going to reheat left overs in the air fryer tomorrow
I swear to god I saw a chicken piece fly away at 1:38
OMG
I laughed LOL
Wings are meant for flying.
Sir Knight #littlemix reference
Ota Cat yesss
i made these chicken wings without the sauce (i love the crispiness) and they are really good, id go a little less with the baking powder and i added some garlic and onion powder. Fantastic all around :)
SuperKnuckels is that because it tastes bitter? My husband hates the taste so some advice would be great please!!!
@@aishak1199 Ah finally I find someone who thinks it's bitter! I made these now and we both tasted the odd flavor, I was lowkey worried we'll need to go to the emergency lol
i used baby powder..iiit didn't come out good at all
baby powder wtf
+Ninive Diaz well i ran out of flour wtf was i suppose to do?
+toofine9 hahaha you're funny!!
+toofine9 Fuck i can't stop laughing. omg !....Baby Powder ?....
lol.. are u serious?
My family and I Thank you for your channel +Food Wishes! I usually take every chance I can get to learn how to or what new to make for dinner. You have filled a void in our life; we love food and the many ways it can be prepared and presented. The simplicity of your videos and your wittiness makes me laugh. Your channel enables inexperienced foodies like me to learn more. Thank you!
I have a friend that only makes it to town once in a blue moon because he is busy as the Sous Chef for a Michelin Star restaurant in Baltimore. Every time I see him though, he teaches me something new, whether it's a new technique or a Classic Risotto. Not seeing him as often as we used to, unfortunately creates a void and leaves me in a rut. Therefore, I am always looking for something new and different to eat because my wife and children are *picky eaters*; and set on Beef or Chicken, potatoes, or rice. Thankfully your channel has filled the void and towed me out of the rut! Maybe next time I see my friend, instead or him cooking, I can show him something I learned from your channel and surprise him!
i tried this today ,, i didnt have sriracha ,,,but i did use quarter cup of sweet baby ray,s buffalo wing sauce with a touch of franks hot sauce,,,, everything else i followed the same recipe ,,,,and let me tell you ,,,,,the best i,ve ever tasted ,,,my god amazeing,,,, chef john is a genius thankyou so much
Watching these videos while you're hungry is pure torture
Marsha Marsha Marsha
You know you like being tortured.
"the boss of your sauce toss" should be on this guy's business card
Could be taken completely out of context if handed out to someone in Soho.....
Too late I have stolen it 😈 jk that would be a fantastic business card!!
Chicken is almost done, but this video is 10/10 for the glaze alone. About to just start eating it with a spoon
I cover my roasted Brussel Spouts in this glaze, too! excited for the wings.
Rebekah Champion that’s a good idea I should try that I might actually eat the Brussels sprouts
Been watching your videos for sometime now they’re amazing simplistic in the approach with amazing results. The first time I actually saw one of your videos was when you did the prime rib in the oven at 500° and then let it sit for two hours while the oven was off. I’ve also tried your chicken wings amazing. Keep pumping them out..
So good! These were the best chicken wings I have ever had. Some people said it is quicker to fry, but that is not including the clean up. I just used a baking sheet with parchment paper on it. Very little clean up. That sauce was perfect! Thanks!
"I could explain all of this scientifically,... after learning it myself... " LOL HAHAH I love Chef John.
Everyone TRY THIS RECIPE IT IS AMAZING!!! I would use a little less salt because it can be a bit salty but OMG it's so so good thank you for this idea!
+bethanysiir Couldn't agree more. That glaze (or sauce!) is amazing. I put it on everything.
That music with the fork on the crispy wings should be called the Sri-Cha-Cha.
I’ve been deep frying my wings for years. This recipe hands down is one of the best wing recipes I’ve ever made. I think they came our even crispier then my deep fried wings. Also, they didn’t lose the crispness when the sauce was added. No more deep frying for me. I won’t miss all the mess either. The only thing I’ll do different the next is to add less salt to the dry ingredients. The sauce was very spicy, so I went light with it at first. Then I added more. It was delicious. All around perfect recipe if you love wings!
I've tried a couple recipes and I gotta say, these are my favourites so far. The backing powder really gives them the perfect crisp, and they were super juicy inside. Definetly gonna make those again.
Finally a cooking time for wings that is accurate. I see too many people say 20-30 minutes per side and it’s never enough.
Bobert Wiltshire 😂
I can see you in the bowl chef John.
bakin soda i got bakin soda
You my friend have won the award for most genius comment ever. Lol
Lame
xDIZOx
It was good, but genius is a little strong.
xDIZOx What does it even mean?
song called CoCo
I typed "how to cook perfect chicken wings" and was fooling around looking for the best method to have crispy wings.
Of course, no other channel offered the answer I was looking for.
So when I saw a Food Wishes video on chicken wings, I thought "Being the best, he probably provides the proper method". And I was right. You truly are the best chef John! A big thank you sent from Montreal!
Thank you. I read about baking powder before and tried it but didnt have much luck. I didnt know why I failed, but now I know that I basically didnt turn and bake them enough times to let the fat soak in all the surface spots. Very helpful vid for showing the baking powder method
I really love how this guy speak. its so a fatherly, and he's cooking! damn I miss my home
Made these tonight. I didn't achieve much crispiness (maybe I should've cooked longer) but they still were amazing. Nice and juicy meat and really flavorful! Chef John RULES! I taught myself to cook during the Pandemic by watching his videos.
Yeah when it comes to meats like this you want to cook it so it's not burnt, you don't stop when it's just safe to eat 😂 learned that the hard way too
Gave this a thumbs before i watched because I knew it was gonna be good. BTW First!!!
naahh..
Made this today and it was a hit. Mine seemed a little darker - maybe 425 was too high for mine, but still very good. I didn't have enough Sriracha, so I used bottled Buffalo Sauce to top it off and it was really good.
Hi Chef John. I made this last night for dinner for my family. And again right now in double batch:). Because my daughter, who never liked chicken, after dinner said mommy please try to make more next time. I love your recipes. They are easy to follow but taste sooo good. Thank you very much. tara
about once every few months i find myself back at this channel, and the guys fucked up inflection and emphasis patterns blow my mind every time
I find him so reassuring and comfy...
"Who says we have to understand everything?" Phew, up until that point I was afraid you were somehow morphing into Alton Brown with your "chemical reactions" and all that highfalutin talk. :)
But seriously, this looks like a great technique. I'm not worried about health issues with deep frying, but I do find using all that oil, cleaning my stovetop afterwards, filtering the oil, storing the used oil, and finally disposing of it when it is spent to be a giant hassle, and a rather expensive one, to boot. So I will have to try this. Unless you cheated when you did the "fork don't lie" segment, (and I don't really think you did) it sounds as though this gets the chicken plenty crispy. Thanks.
i only use my deep fryer for battered foods and occasional french fries, everything else gets the oven treatment. you're right it's just so much simpler.
Bro, I live to hear Alton Brown explain stuff. But yes, it just isn't Chef John to do it, not at all.
+guguigugu I guess you're too young to remember "shake n bake."
"shake and bake..and I helped" guess I'm old enough.LOL
LOLL
I love the narration
GREAT recipe! my family loved them. Already made them twice this week
Tried this recipe out tonight after a long day of work and holy moly did this hit the spot! Crispy, sweet and the heat comes pleasantly. definitely will do again
I'm trying these tonight cant wait .
Michael Ritchie How were they?
they turned out great I will be doing wings like this a lot now
I think many people missed that it is baking powder and not baking soda, baking soda is salty and somewhat has a granulure texture, baking powder does not
I just made these and they were nice and crispy. The only problem is I used regular table salt instead of kosher salt and they were waaaay too salty.
RoseTheRiot
1 cup of table salt weighs more than 1 cup of kosher salt so just use less next time if you used table salt.
RoseTheRiot when I read waaaay I heard it in Chef John's voice!! 😂
He said something that really stood out to me. "Who says we're supposed to understand everything?" The wisest words I've ever heard in my lifetime.
Tried this and they came out absolutely amazing! Crisp on the outside and very juicy on the inside! Gonna make them again soon InshaAllah
"You're the boss of your sauce toss!" at 4:31
The way you pause when you talk always makes me laugh...lol I love it. .:-D :-D :-D. That chicken looks really good
Sounds like a great idea!
Great recipe, Chef! My recipe is very similar, but uses flour instead of baking powder, but with the same results:
2/3 cup flour
3 tsp cayenne pepper
- not as hot as you think
1 teaspoon paprika
1 tsp garlic powder
1 tsp onion powdera
1 tsp chili powder
1/4 teaspoon salt
1/2 teaspoon ground pepper
In a 425 oven for 25 mins, turn, 25 minutes more, then toss in the sauce like a boss!
I have also made these a staple in my home. Especially now that I have an air fryer. Incredibly easy and quick to make, and no deepfrying but still crunchy. Im in awe.
I don't know if I hate the way he talks or love it HAHA
BOC I like to pretend it's Kermit T Frog speaking.
BOC drives me nuts
The more you listen, the better it sounds and the funnier he is.
Lol. The people around me find his voice annoying but i like it. So i tuen up the volume. Lol
I can’t stand it but gah damn I want this recipe...
I tried the baking powder+seasoning rub last night and it came out too salty.. and I like salty food, but this was just too much. Maybe it was bc the sauce I used from a local wing house was salty in nature.. but damn.. it was almost inedible. My wife and kids were making squinty faces at me. I think I'll just keep baking them without the rub.. and deal with the floppy/slimey texture. Deep frying is too bad for you.
You should try it without using the wing house sauce but, if you like the sauce that much try the rub with no salt. Hopefully this comment helped you out.
+Tom Downey I think it might have been the sauce you used because I have made these wings exactly like the recipe and they were not overly salty at all (I've made them more then once). And I am a person that is sort of sensitive to salty foods.
+Tom Downey I tried this last year and had the same problem. It wasn't even that crispy. :( Had to throw it out because of the saltiness.
+Tom Downey Same here, reduced the salt by half and it was great. Nice and crispy.
+Tom Downey kosher salt is a larger grain of salt; if you use what looks like the same amount of normal table salt you'll actually be getting a lot more salt (all the space that would be between the crystals are filled up with salt). Anytime you see a recipe mention "kosher" before salt, if you're just gonna use regular salt make sure to use a LOT less. There's not just saying that word to be trendy!
Hey Chef John, could you lightly coat the wings with vegetable oil before adding the dry mix to enhance the deep-fry effect, or would that cause the coating to burn before the chicken is cooked through?
please reply sir
I personally think that coating the wings with oil is unnecessary, because the wings already have natural fat, which will melt as you bake them.
Duck fat! yum
felixxtc
If you think it might work try on 2 or 4 pieces and if you like how it comes out then do the same on the next batch, if not a least you tried and that's the best part of cooking sometimes the best meals are usually thought up on the spot.
Great trick! The baking powder works like a charm. Oh, if you are using regular table salt, cut the amount to 1/2.
Just made this recipe. Chef John is the truth, and these were excellent. The cooking method worked out perfect, and the sauce was delicious. 10/10.
Hey chef John I'm a big fan I use a lot of your recipes and they're all good. I followed this one exactly but the chicken came out waaaaay too salty.
King Pluto I’m glad to read your comment, that’s what I thought, 2 tbsp is a lot of salt, I will just use half or less than half of it.
razorsharpbt I used sea salt, it came out really good.
This recipe calls for KOSHER salt, not table salt. Diamond Crystal Kosher salt is about ½ (or less) as salty as table salt, so if you used table salt, you used at least 2x the salt called for. Good luck trying again: these are terrific!
These hot wings looks so delicious. U did a very good job on this recipe. 😘😘😘
Im about to do this with turkey drumsticks. Probably gonna be awesome
Sounds awesome, might try that myself, you are going to look like Henry the viii munchin' on a big turkey wing or two, lol
I did it and it was awesome! Smoked them a bit before using an indoor smoking technique.
I made these for my son and his fiancé and they thought they were ordered out!!,! The best ever!!
My husband and brother loved your recipe for this chicken! I'm planning on making again :)
3:31 does anyone but me see a face
+SKATT3R I see a frog or a crab
+SKATT3R
Creepy eyes. That's what I saw. Creepy eyes.
Yep. I see a face, too....
yeah so did i in the bowl