This is actually crazy, there's a bar in a town I used to live in that had the best wings id ever had, and I'm an avid wing enjoyer lol. They even had wing Wednesdays for 75 cent/pc wings. They would be absolutely swimming is spicy sauce, but even the last one was crispy as ever. No overwhelming batter or crust, mostly meat with crispy skin and drowning in sauce. I once asked them how they were done, because they unfortunately closed not long ago, and this is almost exactly how they were done. This imo is the pinnacle in wings.
I really enjoyed your fried chicken wings tutorial. I like how you talk and work at the same time cause I will get impatient and bypass to the actual cooking. You've been the answer to my search on how to have fried chicken wing after the sauce. I can't wait to try. Thank you so much 💓
Ok, actually made this recipe and it is dope. I made this recipe for my super bowl party and have a note. As the game approached, I set aside two dozen wings after their first fry. Party came to a close, realized I didn't need them so they became leftovers. Two days later I placed in their their second fry and they were just as bomb as the original ones from the party. You can follow these steps well before an event (like a day or two) and do the "finish fry" just before you're ready to serve with little to no loss in quality/crispiness.
The wing place by my house does a variation on your buffalo teriyaki sauce. Basically the same mixture but they add in minced garlic. It’s incredible and my favorite way to sauce wings
I salt brined these for only about 4 hours but they were still some of the crispiest most flavorful wings I’ve ever had. And the teriyaki/buffalo sauce was a total game changer. Best wing recipe ever.
Oh dear god. Chicken wings are my favourite. I could eat them every single day and I only want them one way. That is, falling off the bone, packed with flavour and with a beautiful sauce. Thank you for this! I am doing these recipes this weekend 🥰
Excellent video as usual. I recommend using "cake flour" rather than All-Purpose. Less protein/gluten = less "tough" or "doughy" breading. Everything else I do the same way.
Made a hotsauce with jalapenos, madame chenets and habaneros. Came out a lot less hot than expected because of the mango and pineapple, but that makes it great for dipping hotwings in. So this came at exactly the right time!
@@Flippokid I find them delicious, and the combined burn delay of the two adds a beautiful hidden layer to hot sauces. You're welcome to your own opinion.
If you like meat you need to check out BBQ pit boys. They are amazing at making food that will give you a heart attack but it will be the tastiest heart attack ever
The complexity yet simplicity makes this so appealing. I love your show. I especially enjoyed watching you prepare your Sunday meal the other day. As a chef I can relate to crazy hot kitchens and high stress levels. Keep on trucking brother
You could have the wet chicken and flour mixture into a brown paper bag. Fold over the top of the bag and shake it like heck. Old school, but effective. Throw the brown paper bag away when you're done. 😀
My fav sauce is Korean Gochujang sauce that you get on Korean Fried Chicken, it's super simple too, just Ketchup, Honey, Soy Sauce, and Gochujang Paste (Which I've found quite easy to find) Top with some sesame seeds and green onion and you're golden. You can also add Ginger, Garlic, Rice vinegar and Sesame oil but if youre feeling lazy the Ketchup, Honey, Soy, Gochujang combo works just fine
Just tried the Buffalo and teriyaki together. Was great. Watching your other naked wings video from about 3 years ago, I see why Buffalo sauce can also benefit from honey and worcestershire additions. I really like how you explain small concepts that a lot of us pandemic home cooks question.
Made this for some friends during the super bowl, and it was a big hit. The damn things were still crispy the next morning after sitting in the fridge all night!
This man has taught me how to cook! I don’t really follow his recipes anymore because I had enough experience to branch out, but I still follow this recipe.
I just made these for our fantasy football draft but I made a sweet chili garlic sauce for them. I drove an hour to get there and sauced them when I arrived and they were still crispy! Everyone was blown away and loved them! Best crispy wing recipe ever!
Just cornstarch for me - no batter or breading. But toss the wings in corn starch when you do the dry brine the day before. The starch has time o fully hydrate and creates a startcy-gel coating that has a glassy crispness.
He did brine his, the salt added and sitting in the fridge overnight is called dry brining. I do lots of meat smoking and dry brining is my preferred method. I’m with you on the no batter, I want to taste the meat, not batter.
I was hoping the other sauce would be mumbo sauce... a pineapple, soy sauce, ginger, garlic, sugary vinegar type sauce. I'm playing around with it and using habanero for heat. I'm going to try the buffalo teriyaki combo though and see how it pans out. Love the videos, keep 'em coming.
The key is double fry. Fry until they float. Lift and let cool and dry. Then drop again until reheated right through. Let cool again for a bit, never sauce straight out of oil hot, let cool and dry until outer skin is cool but inside is hot. Shake in sauce briefly, dump and serve. Simple.
If you want proper Buffalo you can add a touch of honey, some garlic and some white vinegar to your Franks and butter but tiny amounts. The honey will help the sauce stick and glaze the crispy double fried skin. This flour coating is like putting batter on a steak. Both are good things. Doesn't mean they should end up together. Good wings are crispy skin with a little meat.
The second fry gets crispier due to saponification, which is a fun word to say. The fat breaks down some on the wing and creates a different reaction that makes things crispier. It's the reason all the fast fried food is so much better than what people usually make. All the processed stuff is par fried for about 30 seconds to set the outside. That's just enough to make the coating super crispy on the second fry.
What people don’t seem to understand is that wings cannot stay crispy for longer than a few minutes after they have been sauced. And the trick to getting wings crispy is to lift the fryer basket and let it sit above the oil for a few minutes and the hot air will make them crispy. Leaving them in the fryer for 5 more minutes won’t do anything but dry them out.
I hope you have a bazillion family/friends to come over and enjoy your cooking! I love your recipe videos and every single recipe I have tried is superb. Keep up the awesome work and thank you for being you.
Buffalo born girl here - glad you knew to choose the right/ONLY hot sauce for wings 😊. AND as a NY’er SO GLAD you teach that the Bleu Cheese is the condiment of choice NOT Ranch!!! Ugggghhhhh 😅
Ive seen other recipes that say to dredge the chicken in flour and potato starch like in this recipe but to let the dredge hydrate before frying that way leads to really crunchy crust as well.
From Westchester too. I love your show and had no idea you were from there too. Tarrytown/Irvington for me. Candlelight Inn is second to none. Living in NC now and no one can touch candlelight
YESSSS Candle Light! All of a sudden I am starving for their wings. The place is always crazy busy so when that craving hits I always opt for takeout from there - always order your wings extra well done if you’re taking them home - they stay nice and crispy by the time you dig in at the house. Soggy wings can be so disappointing 🥵🥰
I do air fryer my self and it’s less the trouble and provides a good end product… I’ll attempt the over night fridge trick to get a crisper air fryer wing. I just did a mango habanero sauce and It came out outstanding 1 mango, 1 clove of garlic, 1 schallot (garlic size), ginger (Garlic size), 1/4 cup brown sugar, 2 table spoons of vinegar, 1/4 cup water, the juice of halve a lime, salt to taste and 2 red habaneros… blended everything up till smooth and simmered it on very low heat stirring constantly once reduced and thickens I adjusted sugar and vinegar lvls to taste and added a pinch of salt
Today I learned about teriyaki buffalo sauce I've never heard of before even though though I like food however you are an amazing guy I like your videos this video is helpful for everyone thanks.
Yes! I can no longer afford (or choose not to pay the insane prices) for wings. You can't even buy good wings anymore because all the best wings go to restaurants. The buffalo wing explosion has made wings the most expensive part of the bird, and the quality at supermarkets is now questionable in my area. When I was young they almost gave the wings away.
You touched on the oven wings but would this be something that you would attempt in an air-fryer? Those sauces look great, definitely going to have to try it.
wings work well in the air fryer but you don't need to batter them, just cook them normally and use his sauces at the end! it is really quite tasty... I coated mine with the buffalo sauce once the wings were cooked and made an awesome blue cheese dipping sauce. Air fryer chicken wings is the healthier option as well.
Followed your recipe exactly and made these for Super Bowl Sunday. You were right, they were great! Very crispy outside, moist and juicy inside. And that combination sauce was bomb. Thank you!
They turned out absolutely fantastic, I wasnt able to set the wings over night but even just a few hours in the fridge with salt drastically changed the skin and the flavor. They were incredibly crunchy and flavorful!
Just made these, didn't have any Franks but I did have a Buffalo wings powder sachet mixed with Teriyaki sauce, Hands down best wings I've had. The only problem I see is that they're really moreish.
Was planning on frying chicken was looking for different techniques to use. Gotta say, this man doesn’t miss. I let the chicken sit out soaked in sauce for 30 minutes and it was still crispy. I didn’t even follow the recipe fully and still got the results. Sauce was delicious too!
Just tried this (even without the potatoe startch wich my local store didn't have) and gotta say it was pretty fire for homade wings. Nice recipe man. And that combo sauce 👌
I love chicken wings as well, mainly the drumsticks, and I'd make them every other week or so - if they didn't cost so much! Wings used to be considered junk, but now they cost far more than breasts or thighs!
Edgemont, Candlelight represent! Where’d ya go to school??? I made this recipe last Super Bowl and doing it again this year and missed the shout out to Candlelight last time!
I'm one those weirdos that dislikes bones in my food. I always order boneless wings, very very rarely order/make bone in steak or chicken, etc. would this recipe be similar if using chicken breast tenderloins?
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
This is actually crazy, there's a bar in a town I used to live in that had the best wings id ever had, and I'm an avid wing enjoyer lol. They even had wing Wednesdays for 75 cent/pc wings. They would be absolutely swimming is spicy sauce, but even the last one was crispy as ever. No overwhelming batter or crust, mostly meat with crispy skin and drowning in sauce. I once asked them how they were done, because they unfortunately closed not long ago, and this is almost exactly how they were done. This imo is the pinnacle in wings.
I really enjoyed your fried chicken wings tutorial. I like how you talk and work at the same time cause I will get impatient and bypass to the actual cooking. You've been the answer to my search on how to have fried chicken wing after the sauce. I can't wait to try. Thank you so much 💓
what is it called?
Oh my, it sounds like you visited heaven on earth for a while. I demand we all get a petition going for it to be immediately opened back up 🖤
@@marianmain Haha that'd be a dream come true!
Just dip them ,How I've always done it ,sauce on the side please.
Ok, actually made this recipe and it is dope. I made this recipe for my super bowl party and have a note.
As the game approached, I set aside two dozen wings after their first fry. Party came to a close, realized I didn't need them so they became leftovers. Two days later I placed in their their second fry and they were just as bomb as the original ones from the party.
You can follow these steps well before an event (like a day or two) and do the "finish fry" just before you're ready to serve with little to no loss in quality/crispiness.
What did you store the leftover wings in?
@@codysanford1825Quite sure you can store them in just about any food safe container/bag ever invented by man... What a strange question 🤔
Made these for Super Bowl - everyone loved them, especially that teriyaki buffalo sauce! This will definitely be my new go-to wing recipe, cheers!
The wing place by my house does a variation on your buffalo teriyaki sauce. Basically the same mixture but they add in minced garlic. It’s incredible and my favorite way to sauce wings
I salt brined these for only about 4 hours but they were still some of the crispiest most flavorful wings I’ve ever had. And the teriyaki/buffalo sauce was a total game changer. Best wing recipe ever.
Oh dear god. Chicken wings are my favourite. I could eat them every single day and I only want them one way. That is, falling off the bone, packed with flavour and with a beautiful sauce. Thank you for this! I am doing these recipes this weekend 🥰
Yo chill
@@TheLifeOfTanner LOL
falling off the bone? fuck no
@@fkxijinping okay
@@TheLifeOfTanner go feed yourself
Excellent video as usual. I recommend using "cake flour" rather than All-Purpose. Less protein/gluten = less "tough" or "doughy" breading. Everything else I do the same way.
Made a hotsauce with jalapenos, madame chenets and habaneros. Came out a lot less hot than expected because of the mango and pineapple, but that makes it great for dipping hotwings in. So this came at exactly the right time!
In my most humble opinion, ghost pepper and habanero make a nice combination that'll stand the dilution while retaining its kick. :)
@@auturgicflosculator2183 Ghosts aren't nice. They're all heat and no flavor.
@@Flippokid I find them delicious, and the combined burn delay of the two adds a beautiful hidden layer to hot sauces. You're welcome to your own opinion.
the levels too detail that you do really impresses me. this is hands down my absolute favorite cooking channel. no competition
If you like meat you need to check out BBQ pit boys. They are amazing at making food that will give you a heart attack but it will be the tastiest heart attack ever
did you make it?
Well, it's not just another cooking show!
The complexity yet simplicity makes this so appealing. I love your show. I especially enjoyed watching you prepare your Sunday meal the other day. As a chef I can relate to crazy hot kitchens and high stress levels. Keep on trucking brother
You could have the wet chicken and flour mixture into a brown paper bag. Fold over the top of the bag and shake it like heck. Old school, but effective. Throw the brown paper bag away when you're done. 😀
Westchester, hell yeah. Mt. Kisco here.
Been waiting on this video since your preview on insta
My fav sauce is Korean Gochujang sauce that you get on Korean Fried Chicken, it's super simple too, just Ketchup, Honey, Soy Sauce, and Gochujang Paste (Which I've found quite easy to find) Top with some sesame seeds and green onion and you're golden.
You can also add Ginger, Garlic, Rice vinegar and Sesame oil but if youre feeling lazy the Ketchup, Honey, Soy, Gochujang combo works just fine
That sounds great.
Just tried the Buffalo and teriyaki together. Was great. Watching your other naked wings video from about 3 years ago, I see why Buffalo sauce can also benefit from honey and worcestershire additions. I really like how you explain small concepts that a lot of us pandemic home cooks question.
Finally a recipe that works for me: tasty + super crispy + moist inside + cooked through = the perfect storm!!!!
I usually dont comment on videos, but this one more than deserves it. I made these wings and they were easily some of the best wings I've ever had!
Nice. I was trying to find someone that had actiually tried the recipe. Nice, I think I may try it out soon myself. Would you make any changes?
dude you gotta try adding whole white peppercorns to your grinder. game changer
Made this for some friends during the super bowl, and it was a big hit. The damn things were still crispy the next morning after sitting in the fridge all night!
🙋♂🙋♂waving hello from Florida, wanted to give props for introducing me to the aglio e olio dish made it many times now! Thanks
I grew up going to Candlelight REGULARLY, it was crazy to hear you say that name.
This man has taught me how to cook! I don’t really follow his recipes anymore because I had enough experience to branch out, but I still follow this recipe.
did not know u were from westchester! candlelight is a superbowl tradition for many around here. cheers
I just made these for our fantasy football draft but I made a sweet chili garlic sauce for them. I drove an hour to get there and sauced them when I arrived and they were still crispy! Everyone was blown away and loved them! Best crispy wing recipe ever!
Just cornstarch for me - no batter or breading. But toss the wings in corn starch when you do the dry brine the day before. The starch has time o fully hydrate and creates a startcy-gel coating that has a glassy crispness.
He did brine his, the salt added and sitting in the fridge overnight is called dry brining. I do lots of meat smoking and dry brining is my preferred method.
I’m with you on the no batter, I want to taste the meat, not batter.
toxic GMO cornstarch ?
Most of the foods you find in stores are gmo @@vimalkirti4845
Candlelight is indeed goated. Always go when I'm back home
I was hoping the other sauce would be mumbo sauce... a pineapple, soy sauce, ginger, garlic, sugary vinegar type sauce. I'm playing around with it and using habanero for heat.
I'm going to try the buffalo teriyaki combo though and see how it pans out.
Love the videos, keep 'em coming.
That mumbo sauce combination thing you described sounds delicious. Right up my alley.
The key is double fry. Fry until they float. Lift and let cool and dry. Then drop again until reheated right through. Let cool again for a bit, never sauce straight out of oil hot, let cool and dry until outer skin is cool but inside is hot. Shake in sauce briefly, dump and serve. Simple.
If you want proper Buffalo you can add a touch of honey, some garlic and some white vinegar to your Franks and butter but tiny amounts. The honey will help the sauce stick and glaze the crispy double fried skin. This flour coating is like putting batter on a steak. Both are good things. Doesn't mean they should end up together. Good wings are crispy skin with a little meat.
The second fry gets crispier due to saponification, which is a fun word to say. The fat breaks down some on the wing and creates a different reaction that makes things crispier. It's the reason all the fast fried food is so much better than what people usually make. All the processed stuff is par fried for about 30 seconds to set the outside. That's just enough to make the coating super crispy on the second fry.
What people don’t seem to understand is that wings cannot stay crispy for longer than a few minutes after they have been sauced. And the trick to getting wings crispy is to lift the fryer basket and let it sit above the oil for a few minutes and the hot air will make them crispy. Leaving them in the fryer for 5 more minutes won’t do anything but dry them out.
Reminds me of trips to Baltimore Maryland. Great seafood and awesome wings.
I hope you have a bazillion family/friends to come over and enjoy your cooking! I love your recipe videos and every single recipe I have tried is superb. Keep up the awesome work and thank you for being you.
Making these for Superbowl Sunday 🙏🏼 Thanks Brother
applying your double fry advices as we speak (a lazy sunday afternoon in Belgium, 5.12 pm)
Update 09.30pm : Excellent. Just EXCELLENT !!
Buffalo born girl here - glad you knew to choose the right/ONLY hot sauce for wings 😊. AND as a NY’er SO GLAD you teach that the Bleu Cheese is the condiment of choice NOT Ranch!!! Ugggghhhhh 😅
Ive seen other recipes that say to dredge the chicken in flour and potato starch like in this recipe but to let the dredge hydrate before frying that way leads to really crunchy crust as well.
Yeaaaaahhh Westchester bestchester! I discovered the Candlelight Inn late, so I'm making up for lost time! Thanks for the amazing recipe, Stephen!
Thank you thank you thank you for seasoning those wings. Saucing is not seasoning. It's finishing or topping. The extra step is worth it in the end.
I have been looking for a good way to make crispy wings. Did them this way tonight and they were awesome! Thank you!
Red-hot and butter. A tiny bit of apple cider vinegar is also good with it. Best wing sauce hands down
OMG the Candlelight Inn in Scarsdale...the best. Thanks for this recipe, just in time for superbowl.
You are by far one of the best channels on TH-cam
Well said, Candlelight is the best place for wings!
From Westchester too. I love your show and had no idea you were from there too. Tarrytown/Irvington for me. Candlelight Inn is second to none. Living in NC now and no one can touch candlelight
Best cooking show on TH-cam hands down.
YESSSS Candle Light! All of a sudden I am starving for their wings. The place is always crazy busy so when that craving hits I always opt for takeout from there - always order your wings extra well done if you’re taking them home - they stay nice and crispy by the time you dig in at the house. Soggy wings can be so disappointing 🥵🥰
Just found your channel and working through it. Love your stuff. Kudos on some great recipes and tips.
Buffalo Honey is also good if you like it sticky sweet & also want to tune down the heat.
...is it tune or tone?
can you do an episode that expands on the wing sauces? I've never really found a garlic parmesan coating that satisfies...
I’m trying this tomorrow instead of ordering from Buffalo Wild Wings and requesting extra crispy
i had to sub corn starch of the potato starch and it still was amazing you stepped up my wing game 100.thank you
I need this man and chicken in my life 🥰
I’ve been rocking the Costco giant bag and an air fryer but I’ll definitely try this out my dude. I’m obsessed with spicy sauces.
I do air fryer my self and it’s less the trouble and provides a good end product… I’ll attempt the over night fridge trick to get a crisper air fryer wing. I just did a mango habanero sauce and It came out outstanding 1 mango, 1 clove of garlic, 1 schallot (garlic size), ginger (Garlic size), 1/4 cup brown sugar, 2 table spoons of vinegar, 1/4 cup water, the juice of halve a lime, salt to taste and 2 red habaneros… blended everything up till smooth and simmered it on very low heat stirring constantly once reduced and thickens I adjusted sugar and vinegar lvls to taste and added a pinch of salt
Those look amazing! And that buffalo-teriyaki sauce really sounds intriguing.
I love your show. I enjoyed watching you.
Today I learned about teriyaki buffalo sauce I've never heard of before even though though I like food however you are an amazing guy I like your videos this video is helpful for everyone thanks.
Great video man!!
Seeing as how I can get full-size chicken drumsticks for just .99¢ I'll make Buffalo-Teriyaki fried chicken! I'm very excited to try this!
Yes! I can no longer afford (or choose not to pay the insane prices) for wings. You can't even buy good wings anymore because all the best wings go to restaurants. The buffalo wing explosion has made wings the most expensive part of the bird, and the quality at supermarkets is now questionable in my area. When I was young they almost gave the wings away.
You touched on the oven wings but would this be something that you would attempt in an air-fryer? Those sauces look great, definitely going to have to try it.
I tried his oven wings recipe in my air fryer and they came out great 👍🏽
wings work well in the air fryer but you don't need to batter them, just cook them normally and use his sauces at the end! it is really quite tasty... I coated mine with the buffalo sauce once the wings were cooked and made an awesome blue cheese dipping sauce. Air fryer chicken wings is the healthier option as well.
That Buffalo-teriyaki sauce is kind of a eye opener. I love that idea of merging those flavors.
Followed your recipe exactly and made these for Super Bowl Sunday. You were right, they were great! Very crispy outside, moist and juicy inside. And that combination sauce was bomb. Thank you!
You are dope!!! I’m from Rochester NY and Buffalo is my favorite wing but the Teriyaki mix is chef kissed, thanks for sharing!!!
Sweet chilli sauce is my second favorite .
perfect double fry technique
Def using this for Super Bowl Sunday💯💯💯
was literally already planning to make wings tonight, definitely going to give this a shot!
How did they turn out?
the simulation favors you
update???
They turned out absolutely fantastic, I wasnt able to set the wings over night but even just a few hours in the fridge with salt drastically changed the skin and the flavor. They were incredibly crunchy and flavorful!
I made this following his guide and guys you need to make these
I going try it with my family
Made these last week, forgot the baking powder, still turned out really good!
you should have just went to the store
That's the way I make my sauce for Buffalo wraps it is the best ❣️
Just made these, didn't have any Franks but I did have a Buffalo wings powder sachet mixed with Teriyaki sauce, Hands down best wings I've had. The only problem I see is that they're really moreish.
These look so fire yo if I wasn’t at college rn I would make these instantly. Take care Stephen
Was planning on frying chicken was looking for different techniques to use. Gotta say, this man doesn’t miss. I let the chicken sit out soaked in sauce for 30 minutes and it was still crispy. I didn’t even follow the recipe fully and still got the results. Sauce was delicious too!
Candlelight wings are the best!
Hello idol salamat sa pag babahagi ng iyong vedio Sending my full support ms jayvve
All hail the Candle Light! Used to caddy for Mr. J Tracy, super down to earth, & funny regular guy.
Just tried this (even without the potatoe startch wich my local store didn't have) and gotta say it was pretty fire for homade wings. Nice recipe man. And that combo sauce 👌
Congrats on the recipe! very good.
I don't understamd how this guy is not 50stone. So much good food, all the time.
little tip with the hot sauce mix in corn starch
Candlelight hell yeah! Had more than a few late nights after the WP bars devouring wings
Teri-Hot was a favorite back in the day at the local bowling alley in Naples, Fl.
Absolutely love this channel. Making this tomorrow.
That first bite was an automatic save to my playlist.
I love chicken wings as well, mainly the drumsticks, and I'd make them every other week or so - if they didn't cost so much! Wings used to be considered junk, but now they cost far more than breasts or thighs!
Look at Food Wishes video on eating chicken wings. Don't dismiss the flats.
Just upgrade to chicken legs and make giant chicken wings. Chicken legs are super cheap.
Dont know where you live but here in Canada the breasts are always the most expensive while you can get thighs and drumsticks for cheap.
@@mrmoshpotato I can’t stand. Listening to the way. The Food Wishes guy. Keeps stopping and starting. Whenever he speaks.
@@richardvinsen2385 Haha, fair enough.
Man, I never could get on the breaded chicken wing wagon but this makes me want to give it another shot! Nice work!
"breaded" just sounds gross. Lol I just call it regular fried chicken.
Bro!!!! Hats off on the nod to Candlelight!!!
Subbed & Liked... Headed to town to try this recipe - this looked AMAZING. Thank you!
Aye you are the truth bro. I respect your craft. Keep cooking 💯
I love all the details!! Thank you can’t wait to try this recipe!!! 🤩🙏🏽✨
Buffalo teriyaki looks awesome
Thank you for showing this wings.
Edgemont, Candlelight represent! Where’d ya go to school??? I made this recipe last Super Bowl and doing it again this year and missed the shout out to Candlelight last time!
I love a good sauce. Thanks.
I'm one those weirdos that dislikes bones in my food. I always order boneless wings, very very rarely order/make bone in steak or chicken, etc. would this recipe be similar if using chicken breast tenderloins?
You'd need to adjust cook times but yeah probably
Yeah, it's all about the crispiness of the dough. You can make nuggets that are just as crispy.
I'm on the same boat. Found out that boneless thighs works really well deep fried
Candlelight is a real westchester staple!
CandleLight = Awesome
This was fun & informative to watch. Thank you, sir 🤗
This looks amazing. Will have to try your recipe especially the Fish&Chips.
I love this channel. I'm a fan of crispy wings but without the sauce. Each to their own eh! :)
yay good vid man!