Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. Overnight with the salt and baking powder will dry out the wings far better. For this video, I did 3 hours and they still turned out great. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I've seen several videos with this basic technique, but yours is one of the most simply presented, which is great. Do you think 425° with convection would do better or worse than 450° radiant? (Supposedly, you should decrease recipe temp by 25° to use convection when it's not specified.) As always, keep up the good work, and congrats on your channel's success!
I've watched the video 3 times and I am not hearing the words 'Pre-Heat Oven to...' and I don't like guessing about that. Please always BOLD face Oven Temperature Setting and Total Time to Cook. Thank You.
I have two college daughters and am single dad and this channel just makes me bust out laughing all the time Dad, Mom, and testers. Love you guys! TY for the standing rib recipe for Christmas. It was a HUGE hit for our first try. My wing testers are gonna love this.
It's a great recipe that you can play around with (seasonings). My kid and his friends, agree that I make the best wings ever from the simple technique of drying out the wings with salt and baking powder. (I use a tablespoon of crushed black pepper as well.
I really love your wife's addition to this channel because she asks questions you might not be thinking to give us the answer to, but some of us wonder as well
After experimenting with many different techniques cooking wings, I've found that using the baking powder and salt combination and drying in fridge overnight produces the crispiest wings. What I do differently is that I start the wings low and slow around 225-250F for 45min-50min then increase the temp to 450F for another 30min or until the wings hit a temp 175-200F. Basically doing a reverse sear. By cooking at the lower temp, more fat will render under the skin and render the collagen/connective tissues into gelatin. The result is a crispier skin and more tender meat. Unlike chicken breast which will begin to dry out at above 170F internal temp, wings, thighs and legs actually become more tender at a higher internal temp.I do like the idea of adding flour to the sauce to help it adhere to the wings. I will definitely give that a try next time!
Good to see James the taste tester. He is legit on his feedback. I'm going to try this version of the recipe, especially the blue cheese dressing 😋😋🥰🥰 Thank you Jim and Tara
I know I'm going to make the dressing too because I just went to my big Bob's blue cheese and it's got crap in it that I didn't even realize soybean oil which is a bad oil. I love this recipe
They're both just as crispy if you do it right. Baking is just the mediocre way to prepare wings and I don't how you dress it up, a pig with lipstick is still a pig. Fried is just always a better eating experience both texturally and flavor wise.
I've been doing the salt and baking powder thing to my wings for years now and they turn out great! Better than adding flour to the Franks and heating it up, stir a heaping tablespoon of brown sugar to the franks and whisk it in a large bowl. As soon as the wings come out of the oven, dump them in the bowl with the sauce. The sugar in the sauce will melt and adhere the sauce to the wings when you toss them. No need to add the flour. A little sweet and spicy at the same time.
As someone from Buffalo who actually made real wings in Buffalo restaurants, this is very authentic for being baked. It's always Frank's Red Hot, it's ONLY blue cheese - homemade is best - and they need to be crispy. Your son is correct when he bashes Buffalo Wild Wings - those aren't authentic. These look delicious! And my wife and I are like you - she loves the flats, I love the drums, so we're a good team!
Just a quick (super nerdy) caveat to the diy buttermilk advice: a lot of people who are sensitive to lactose can more easily tolerate and digest cultured dairy because the lactose is at least partially converted by the culture bacteria. Buttermilk, yogurt, kefir, cheese etc are examples of this. However, the diy sour milk with lemon juice or vinegar, which works for acid, is not cultured and therefore the lactose is the same as regular fresh milk and may be harder to digest than buttermilk. For a cultured alternative to buttermilk, thinned out plain yogurt, cultured sour cream, or kefir are great options.
I love your tester! He is always so honest about the cooking and how it tastes. If he says it is good I believe him. You know honesty when you hear it. He is sincere.
There were several restaurants back in the late 90's early 2000s that did wings that way (sauce), I loved them, but then they quit doing it (plus I worked a lot so I didn't go out). Glad yall showed us this.
One of my favorite channels Good tip on the flour in the sauce, i also add cayenne and black pepper If u dont want to make your blue cheese buy Marzetti add some blue cheese crumbles Outstanding dip
Frying always seems like a messy project for just the two of us. And then there’s the problem of pouring off the oil through a strainer, using it again or disposing of it. Cleaning a big heavy Le Creuset pot instead of a simple baking sheet….Nah, I like baking them!
Linda here… I used fresh ground papaya seeds instead of pepper for the blue cheese dressing today. Tastes just like pepper and very available in the Caribbean.
I'm from the Buffalo Niagara area, and the bars never use butter. It's always margarine. It's the only thing that I use it for . 😊 I certainly going to use this method. Thank you
I've been using something very close to this technique for my wings for about 18 months. They're fantastic, and now there's an easy recipe for home made ranch, I can up my game. These are delicious, crispy wings, trust me.
Tested this method nearly 100 times, no joke. My method is exactly the same as yours, with minor exceptions. I do 30 minutes at 250 to expedite the drying. Then, I do 425 for 50 minutes. No flipping.
Best Wing Recipe on TH-cam!!! I've been searching for years on how to make crispy wings without frying...when I made this one - my wings came out PERFECT 👌🏾 👍🏾 🥰 The 10 min turnover was the best tip aside from the drying over night. I can't thank you enough, Sip and Feast❤❤❤
I like to bake my wings for 25-30 mins, then pop them in the air fryer to crisp up! I cut up 2 big packages of whole wings into flats and drums so I have a bunch for the week to snack on.
This is exactly how I make wings. You can't stress enough how drying overnight in the fridge makes a huge difference! I place them on paper towels overnight and use the same tips you mentioned to get them dry before placing them on the racks. I also make my blue cheese with garlic and buttermilk, so yummy! Sometimes, I will blend in a small shake of Ranch dry dressing for a little zip to the blue cheese. Will be making some next weekend for the super bowl. Thank you for sharing that wings do not have to be fried to be just as crispy :)
I've got 10 pounds of wings in the freezer right now, waiting to come out next week. I'll be doing mine on the Webber but I think I'll be using your sauce recipe. I like doing the wings with a little bit of smokiness to them.
Made these wings, today, and I have to thank you for the recipe. I took your advice, and let them dry brine overnight...they turned out so tender and juicy under that crispy skin. The only thing that I did differently is add some ground garlic to the sauce just before adding the Frank's. My wife loved them and she claims to not like wings.
Excellent! Mom requested wings for the big game, and I've been trying to decide between fried or baked. I think you just helped my decision! They look perfect Jim!
I’m with Tara. Give me flats every time. The meat is more flavorful and tender. I always use fresh wings, they are not huge but meaty. Thanks for the butter, flour with the sauce trick. I never buy wings out anymore, they are ridiculously expensive and never as tasty.
I can’t believe how all these cooks on the Internet use way too much hot sauce. I know one can adjust it I just can’t imagine eating something that’s hot hot hot. I would put 1/3 that amount in this recipe. 🔥🔥🔥
Buffalo wings are crispy, vaguely spicy chicken wings and drumsticks marinated in a messy, vinegar-y hot sauce that tastes similar to Tabasco but a bit more flavorful. We usually eat them when out drinking beer or while watching sports.
Tried your recipes for Super Bowl Sunday. Wings turned out great! Thank you. And yes fire alarm went off even with kitchen window open. Love this channel. It’s very helpful and fun to watch.
Love the channel and some good oven-baked wings! I prepare mine the same way, but I only flip them once after about 30 mins. I would also suggest using convection bake if your oven is so equipped. Great job!
This is why I love Jim and Tara: "Get the wings from Costco - they're the best price". Some twit like Jamie Oliver would be all "Make sure your chicken wings are from caviar-fed organic artisan chickens who have Chopin being piped into their Yves St Laurent-designed coop"
I'm not even a wing eater, but love this video. Never have had Frank's, but should look for it. The family interaction in these is always my favorite part. What a palate the Taste Tester has! Please, please, please, does anyone know the brand or source for the gorgeous little blue porcelain (?) bowl that appears around 5:34? (How do I make that time a link like the smart people do - on my phone?) I only have one of the darling little crockery bowls from Le Secret Des Lys cheese left, and the cheese seems no longer sold here. It is perfect for my elderly little dog's treats ❤. And so handy otherwise as in this mis en place instance!!
Great video. Thanks for sharing. I don't have the racks I go right to the tray lined with tin foil and use pam to spray on the foil. I cook at 425 for 30 minutes and flip for another 30. I use a lot of franks and literally drop them in the sauce pan and they always come out really good. Probably not as crispy as your but not bad for cooking in the oven. It's my favorite food for NFL Sunday with some hidden valley ranch and celery. Always a hit with people butine are definitely more wet..
Great tips for great crispy wings! I’m going to use salt-free butter since Frank’s is so salty. And I’m making my blue cheese dip with sour cream & mayo and Roquefort bc I just can’t have it any other way! (If it’s too thick, just thin it w/a bit of milk or water.) Thanks , Jim!
You have some great recipes on here! I’ve tried a few of them and almost without exception the recipes were perfect. Didn’t need to add anything. Good job I love this channel.
Way way way easier to not flip until the end then broil until that side is crispy and browned as well, about 5-7 minutes each tray. Also some water in the foiled tray prevents grease from smoking up the house. Add more water halfway through. I've tried both ways, same result. I also pre-season the wings with S&P and garlic powder along with baking POWDER for extra crispiness.
If you've got a second baking sheet the same size just lay your piece of foil over it and set the other sheet on top and press down. No holes and it holds it down in the corners while you crimp the edges.
I know a few restaurants, who will charge extra for bleu cheese and veg and even for drums or flats, if you prefer. No good biz I feel, this is my opinion. It looks awesome, great job too.😊
Hey, great recipe.I'm definitely gonna make this.My boyfriend loves wings.I tried it earlier this week Using a different strategy in seasoning but they didn't come out quite like yours. He's also a fan of blue cheese.So i'm looking forward to trying that as well. Me i'm a ranch girl
I recently made fried wings for the first time and while they were fantastic, I feel horrible about how much oil it took! I'm going to try this method for sure (and my husband LOVES a good chunky blue cheese so he's going to be a happy man).
I think I’m going to combine this with Alton Brown’s recipe for wings in the oven. He steams them for 10 minutes before putting them in the fridge to dry. It makes surprisingly crispy oven baked wings.
I keep it real easy. I buy bottled blue cheese dressing and already crumbled blue cheese which I mix together. I also bake the wings to about 70 percent done then brush on the Franks/butter mixture. Then under the broiler they go. I flip and repeat brushing on the sauce and broiling. The wings turn out crispy and the sauce is broiled on. I keep the wings on the lowest rack in the oven away from the broiler and the broiler on high.
Yumm! I'm with Tara and will take a flat any day!! I'd love to make this myself some day. I'm the only one who eats them in my home, so I never make them.
I love the flour idea... don't know why I've never thought of making a roux before adding the buffalo sauce. Thank you... no more hide and seek sauce. 😊
For those of you freaking out over the Sodium in the Franks Hot sauce. The Ration for a half a cup of Franks Red Hot to 3.5 lbs of Chick Wings is Sodium per ounce = 4200 mg / 56 oz = 75 mg/oz So for a half lb of Chicken Wings is 600 MG which is acceptable.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Watch the Sip and Feast Podcast: www.youtube.com/@sipandfeastpodcast. Overnight with the salt and baking powder will dry out the wings far better. For this video, I did 3 hours and they still turned out great. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I've seen several videos with this basic technique, but yours is one of the most simply presented, which is great. Do you think 425° with convection would do better or worse than 450° radiant? (Supposedly, you should decrease recipe temp by 25° to use convection when it's not specified.) As always, keep up the good work, and congrats on your channel's success!
I've watched the video 3 times and I am not hearing the words 'Pre-Heat Oven to...' and I don't like guessing about that. Please always BOLD face Oven Temperature Setting and Total Time to Cook. Thank You.
Love how your shirt always fits the couch.
This!!! 😂❤
This is the first video from this content creator that I’ve watched and that is exactly what I noticed in the first minute!
Not even close
OMG that’s hilarious
I have two college daughters and am single dad and this channel just makes me bust out laughing all the time Dad, Mom, and testers. Love you guys! TY for the standing rib recipe for Christmas. It was a HUGE hit for our first try. My wing testers are gonna love this.
It's a great recipe that you can play around with (seasonings). My kid and his friends, agree that I make the best wings ever from the simple technique of drying out the wings with salt and baking powder. (I use a tablespoon of crushed black pepper as well.
The six nations rugby starts this weekend and I have freinds over. You sir, have just made the guys very happy.
I really love your wife's addition to this channel because she asks questions you might not be thinking to give us the answer to, but some of us wonder as well
After experimenting with many different techniques cooking wings, I've found that using the baking powder and salt combination and drying in fridge overnight produces the crispiest wings. What I do differently is that I start the wings low and slow around 225-250F for 45min-50min then increase the temp to 450F for another 30min or until the wings hit a temp 175-200F. Basically doing a reverse sear. By cooking at the lower temp, more fat will render under the skin and render the collagen/connective tissues into gelatin. The result is a crispier skin and more tender meat. Unlike chicken breast which will begin to dry out at above 170F internal temp, wings, thighs and legs actually become more tender at a higher internal temp.I do like the idea of adding flour to the sauce to help it adhere to the wings. I will definitely give that a try next time!
Thank you for this. Gonna try your method tonight! 🏈
@@BuckyNugget gotta ask, how did they turn out? Making wings tonight 🙂
@@gregorio87 turned out good from what I remember!
Good to see James the taste tester. He is legit on his feedback. I'm going to try this version of the recipe, especially the blue cheese dressing 😋😋🥰🥰 Thank you Jim and Tara
I know I'm going to make the dressing too because I just went to my big Bob's blue cheese and it's got crap in it that I didn't even realize soybean oil which is a bad oil. I love this recipe
This channel is absolutely one of the best out there! He shows us great recipes and offers a lot of helpful tips and information! We appreciate you!
I've been wanting wings recently and didn't want to get ripped off by BDubs or something else.
Very timely video!
technically, you're getting ripped off any time you eat out or buy pre-made food of any kind.
James nailed it - the drums have more meat and the flats are crispier …they’re both great!
I’ll be trying your recipe soon - it looks amazing!
They're both just as crispy if you do it right. Baking is just the mediocre way to prepare wings and I don't how you dress it up, a pig with lipstick is still a pig. Fried is just always a better eating experience both texturally and flavor wise.
I've been doing the salt and baking powder thing to my wings for years now and they turn out great! Better than adding flour to the Franks and heating it up, stir a heaping tablespoon of brown sugar to the franks and whisk it in a large bowl. As soon as the wings come out of the oven, dump them in the bowl with the sauce. The sugar in the sauce will melt and adhere the sauce to the wings when you toss them. No need to add the flour. A little sweet and spicy at the same time.
As someone from Buffalo who actually made real wings in Buffalo restaurants, this is very authentic for being baked. It's always Frank's Red Hot, it's ONLY blue cheese - homemade is best - and they need to be crispy. Your son is correct when he bashes Buffalo Wild Wings - those aren't authentic. These look delicious! And my wife and I are like you - she loves the flats, I love the drums, so we're a good team!
Just a quick (super nerdy) caveat to the diy buttermilk advice: a lot of people who are sensitive to lactose can more easily tolerate and digest cultured dairy because the lactose is at least partially converted by the culture bacteria. Buttermilk, yogurt, kefir, cheese etc are examples of this. However, the diy sour milk with lemon juice or vinegar, which works for acid, is not cultured and therefore the lactose is the same as regular fresh milk and may be harder to digest than buttermilk. For a cultured alternative to buttermilk, thinned out plain yogurt, cultured sour cream, or kefir are great options.
Blah blah blah
The "Better than Buffallo Wild Wings, that's for sure" was totally genuine. I'm sold, now I gotta try this!
Awesome! We prefer them in the oven. Less of a mess as well. First time I notice James had his braces off. Handsome young man. Thanks for the vids!
I love your tester! He is always so honest about the cooking and how it tastes. If he says it is good I believe him. You know honesty when you hear it. He is sincere.
super sick right now. been feeling shit for 5 days. haven't seen you in a while, this video is amazingly comforting while I feel so ill
Such a great idea to use flour in the sauce!
Another good video! Easy to follow directions!
There were several restaurants back in the late 90's early 2000s that did wings that way (sauce), I loved them, but then they quit doing it (plus I worked a lot so I didn't go out). Glad yall showed us this.
Anyone that complains about Jim should leave the channel and go watch the 30 minute meals
Jim and his family are the best ❤
I’m glad he doesn’t have a sleeve of tattoos
@@NewMan1999 Too many clone chefs looking like each other
@@ramencurry6672tf is wrong with tattoos?
@@ray-pk8kg Too many people have them
One of my favorite channels Good tip on the flour in the sauce, i also add cayenne and black pepper If u dont want to make your blue cheese buy Marzetti add some blue cheese crumbles Outstanding dip
Looks yummy, thanks! Just to clarify for those who are making this too, "regular" milk=whole milk.
Frying is just always so much better imo. No prep required, you can even cook from frozen and still get the crispiest skin ever.
Baking or air frying is just a nice alternative for ppl who cant have oil fried food.
Not true
Frying always seems like a messy project for just the two of us. And then there’s the problem of pouring off the oil through a strainer, using it again or disposing of it. Cleaning a big heavy Le Creuset pot instead of a simple baking sheet….Nah, I like baking them!
Linda here… I used fresh ground papaya seeds instead of pepper for the blue cheese dressing today. Tastes just like pepper and very available in the Caribbean.
I'm from the Buffalo Niagara area, and the bars never use butter. It's always margarine. It's the only thing that I use it for . 😊 I certainly going to use this method. Thank you
Nobody ever said Buffalo knows everything
I've been using something very close to this technique for my wings for about 18 months. They're fantastic, and now there's an easy recipe for home made ranch, I can up my game. These are delicious, crispy wings, trust me.
Appreciate the great recipes, guys. Cool to see the whole family be a part of this. Cheers!
Love your son’s feedback! Looking forward to trying this baked recipe. Thank you.
Tested this method nearly 100 times, no joke.
My method is exactly the same as yours, with minor exceptions.
I do 30 minutes at 250 to expedite the drying. Then, I do 425 for 50 minutes. No flipping.
I made these twice this week. I used the Kirkland party wings, and it worked out great! Thanks, Jim!
Best Wing Recipe on TH-cam!!!
I've been searching for years on how to make crispy wings without frying...when I made this one - my wings came out PERFECT 👌🏾 👍🏾 🥰
The 10 min turnover was the best tip aside from the drying over night. I can't thank you enough, Sip and Feast❤❤❤
So glad to hear that!
I like to bake my wings for 25-30 mins, then pop them in the air fryer to crisp up! I cut up 2 big packages of whole wings into flats and drums so I have a bunch for the week to snack on.
Great tutorial and tester is adorable! This grandma knows a smart one And James has success in his future. Great parents.
Plaid shirt with the plaid couch as background is GENIUS! Recipe was also….
This is exactly how I make wings. You can't stress enough how drying overnight in the fridge makes a huge difference! I place them on paper towels overnight and use the same tips you mentioned to get them dry before placing them on the racks. I also make my blue cheese with garlic and buttermilk, so yummy! Sometimes, I will blend in a small shake of Ranch dry dressing for a little zip to the blue cheese. Will be making some next weekend for the super bowl. Thank you for sharing that wings do not have to be fried to be just as crispy :)
I've got 10 pounds of wings in the freezer right now, waiting to come out next week. I'll be doing mine on the Webber but I think I'll be using your sauce recipe. I like doing the wings with a little bit of smokiness to them.
Made these wings, today, and I have to thank you for the recipe. I took your advice, and let them dry brine overnight...they turned out so tender and juicy under that crispy skin. The only thing that I did differently is add some ground garlic to the sauce just before adding the Frank's. My wife loved them and she claims to not like wings.
Excellent! Mom requested wings for the big game, and I've been trying to decide between fried or baked. I think you just helped my decision! They look perfect Jim!
I’m with Tara. Give me flats every time. The meat is more flavorful and tender. I always use fresh wings, they are not huge but meaty. Thanks for the butter, flour with the sauce trick. I never buy wings out anymore, they are ridiculously expensive and never as tasty.
What an excellent tutorial!
Simple, concise instructions and a great tip for the buttermilk sub!
Thanks for this post!
I can’t believe how all these cooks on the Internet use way too much hot sauce. I know one can adjust it I just can’t imagine eating something that’s hot hot hot. I would put 1/3 that amount in this recipe. 🔥🔥🔥
I’m a Brit - I have NO idea what Buffalo wings are - but they look good! Great and informative vid as always 🎉👍
Buffalo wings are crispy, vaguely spicy chicken wings and drumsticks marinated in a messy, vinegar-y hot sauce that tastes similar to Tabasco but a bit more flavorful. We usually eat them when out drinking beer or while watching sports.
@@silent_buttdeadly ty - thanks 😄
Tried your recipes for Super Bowl Sunday. Wings turned out great! Thank you. And yes fire alarm went off even with kitchen window open. Love this channel. It’s very helpful and fun to watch.
The flour and butter in the hot sauce is genuis tip.I don't mind that Jim matches the chair in the background lol
Love the channel and some good oven-baked wings! I prepare mine the same way, but I only flip them once after about 30 mins. I would also suggest using convection bake if your oven is so equipped. Great job!
This is why I love Jim and Tara: "Get the wings from Costco - they're the best price". Some twit like Jamie Oliver would be all "Make sure your chicken wings are from caviar-fed organic artisan chickens who have Chopin being piped into their Yves St Laurent-designed coop"
Love the honesty of taste tester James! Cute kid, and I can't wait to try this recipe!
Christmas tree still there 😊
We filmed a lot of videos while the tree was still up, so you'll probably continue to see the tree even in March...
yeah to Christmas trees and lights. makes us happy even if we don't know it!@@SipandFeast
The people behind me thru the woods puts the tree up before Halloween and its up into the spring I can see it at night when they light it up
I'm not even a wing eater, but love this video. Never have had Frank's, but should look for it. The family interaction in these is always my favorite part. What a palate the Taste Tester has!
Please, please, please, does anyone know the brand or source for the gorgeous little blue porcelain (?) bowl that appears around 5:34? (How do I make that time a link like the smart people do - on my phone?)
I only have one of the darling little crockery bowls from Le Secret Des Lys cheese left, and the cheese seems no longer sold here. It is perfect for my elderly little dog's treats ❤. And so handy otherwise as in this mis en place instance!!
Great video. Thanks for sharing. I don't have the racks I go right to the tray lined with tin foil and use pam to spray on the foil. I cook at 425 for 30 minutes and flip for another 30. I use a lot of franks and literally drop them in the sauce pan and they always come out really good. Probably not as crispy as your but not bad for cooking in the oven. It's my favorite food for NFL Sunday with some hidden valley ranch and celery. Always a hit with people butine are definitely more wet..
Heck yes, love me some wings. Thanks for sharing Jim and Tara!
I love the two of you work together on the videos. Not a fan of chicken wings, but I watched the whole video. Good job Jim.
Great tips for great crispy wings! I’m going to use salt-free butter since Frank’s is so salty. And I’m making my blue cheese dip with sour cream & mayo and Roquefort bc I just can’t have it any other way! (If it’s too thick, just thin it w/a bit of milk or water.)
Thanks , Jim!
Thank God, thank you Jim I needed this
13:00 doesn't want to mention names of places... yet they kept the buffalo wild wings comment in the final cut LOL love it
I’m with Tara….. FLATS! The BEST! Maybe add fresh garlic to the sauce - 10/10!
We love our crispy wings! Thank you for making it easier to make them at home. Great job taste tester!
With you Tara…always flats. Perfect …Super Bowl, looks easy and Not Messy.
Thanks for another great video and the tip about flour in the Frank's sauce.
That tip for butter milk was very helpful, I hate buying a lot of butter milk to just use a cup or so
My wife does the wings this way. Definitely turn out the best when you do the overnight dry rub.
Dry Italian seasoning goes really good with this wing sauce recipe
Oh man I can't believe I never thought of adding flour. I always have the problem you said where the sauce doesn't really stick. Great tip.
Just tried your recipe and these came out excellent!! Like all your recipes of course :) thank you for sharing!
You have some great recipes on here! I’ve tried a few of them and almost without exception the recipes were perfect. Didn’t need to add anything. Good job I love this channel.
Way way way easier to not flip until the end then broil until that side is crispy and browned as well, about 5-7 minutes each tray. Also some water in the foiled tray prevents grease from smoking up the house. Add more water halfway through. I've tried both ways, same result. I also pre-season the wings with S&P and garlic powder along with baking POWDER for extra crispiness.
Those wings look fabulous. The sauce and the bleu cheese dressing, too.
If you've got a second baking sheet the same size just lay your piece of foil over it and set the other sheet on top and press down. No holes and it holds it down in the corners while you crimp the edges.
Lil’ James is the man. Those look great!
Great for the Super Bowl! We don't like Buffalo style, but some other flavors, along with your way of doing it would work too! Love blue cheese!
Great video! Watching a teenager like blue cheese 😮 That's amazing.
Love garlic in my bleu cheese dressing. I like the flats best.
I know a few restaurants, who will charge extra for bleu cheese and veg and even for drums or flats, if you prefer. No good biz I feel, this is my opinion. It looks awesome, great job too.😊
When you open your restaurant.. Do it your way
I learned to make these with franks, sriracha and sambal olec, butter and chili flakes.
Hey, great recipe.I'm definitely gonna make this.My boyfriend loves wings.I tried it earlier this week Using a different strategy in seasoning but they didn't come out quite like yours. He's also a fan of blue cheese.So i'm looking forward to trying that as well. Me i'm a ranch girl
James! Tester Guy is back on the Job! Great show, in time for the Super Bowl, or as I call it in this house Food Fest Fair. 🏈🐔
Awesome job James!! I've never made wings, can't wait to try them now!
These will be good to fix for the Super Bowl. Thanks, I love wings❤
The baking powder makes them so crispy 👍🏼yum!
I recently made fried wings for the first time and while they were fantastic, I feel horrible about how much oil it took! I'm going to try this method for sure (and my husband LOVES a good chunky blue cheese so he's going to be a happy man).
I love this so much! Thank you! I'm definitely going to do my super bowl wings this way! ❤❤❤❤
I think I’m going to combine this with Alton Brown’s recipe for wings in the oven. He steams them for 10 minutes before putting them in the fridge to dry. It makes surprisingly crispy oven baked wings.
I added 1/2 Tbsp Worcester Sauce to the dressing. Incredible!
They look delicious and so good to see James he is a growing boy ❤
I keep it real easy. I buy bottled blue cheese dressing and already crumbled blue cheese which I mix together. I also bake the wings to about 70 percent done then brush on the Franks/butter mixture. Then under the broiler they go. I flip and repeat brushing on the sauce and broiling. The wings turn out crispy and the sauce is broiled on. I keep the wings on the lowest rack in the oven away from the broiler and the broiler on high.
Love how long you're holding on to that Christmas tree. #Goals
Yumm! I'm with Tara and will take a flat any day!! I'd love to make this myself some day. I'm the only one who eats them in my home, so I never make them.
Haha - always get a kick out of your videos - hits home, great work
Wings looked good!
I prefer to putting them in the air fryer! More crispy
I love the flour idea... don't know why I've never thought of making a roux before adding the buffalo sauce. Thank you... no more hide and seek sauce. 😊
Salty and taste like vinegar, use Tabasco which is aged or hot ones wing Sause which is the best!
I'm so glad your wife mentioned getting the wings at costco
I'm going to try this over the weekend, but use my Weber in place of my oven.
I will definitely make this recipe including the sauce, but I will probably dip my wings in the sauce less messy
I love your videos and your podcast! Just wanted to come on here and say that.
The flour trick is genius!
For those of you freaking out over the Sodium in the Franks Hot sauce.
The Ration for a half a cup of Franks Red Hot to 3.5 lbs of Chick Wings is Sodium per ounce = 4200 mg / 56 oz = 75 mg/oz
So for a half lb of Chicken Wings is 600 MG which is acceptable.
Looks great, now I’m hungry.
Great recipe, I am a fan of flat wings...