I followed this exactly and made 90 wings for Superbowl party last year, they were such a huge hit and im back to make these again for this Superbowl!! Thanks for this great video.
I’ve made this recipe a few times. I have found that it’s much better to do 15 mins initially instead of 20 mins. To let the wings rest for 30 mins instead of one hour. And the final cook you want to do for a maximum of 9 minutes not 10. I found that the wings were lot more perfectly crispy and not so over cooked.
I will definitely give this technique a try. It makes sense that it would work. This is basically the same technique most restaurants use to make their french fries nice and crispy without overcooking the middle.
@@MeatChurchBBQ you can be both. I don't mind. I gave up TV probably 5 years ago. I watch almost exclusively TH-cam content. You are fast becoming one of my favorites. I figure if I'm gonna watch something might as well be something educational or something I enjoy
As a keto eater this recipe makes me happy AF! Always struggle to get a crispy coat without adding some form or coating! I am making these tomorrow with a home made lemon pepper seasoning. Thanks so much for this recipe! Xx
@@pumpkineater6975 amazing but my deep fryer freaked at the high temp when I put the wings in and almost boiled over so I recommend doing them in a deep cast iron pot x
@gmacc7042, As a keto eater, you should understand frying the wings in seed oils is toxic... seed oils and carbohydrates are the primary drivers of the majority of metabolic diseases. And even a small ammount of carbohydrates is permissible... but there should be zero tolerance for seed oils.
Hi guys. Sam here from Western Australia. We followed your double fry process for wings last night. We used canola oil and deep fried in the camp oven over a gas burner. The results were spectacular 🎉. We’re going to do it all again for lunch today. Cheers 🍻
Kenji's site, Serious Eats is my go-to for almost all techniques. You've become my go-to for anything smoked or grilled. Love seeing my 2 favorites coming together like this!
Wings are always a show stopper at our home. We have lovers od dry rubs and wet sauce but what they all have in common is having a crispy wing. Great stuff Matt!
this is actually THE best way to cook wings you convinced my family to get a deep fryer for the house to make these bc no restaurant beats these wings they were too good
I have been on the same mission. I have been looking for the best way to get a crispy wing. I will definitely be giving this a try! Thanks for the video.
Best Chicken wings Ever !!! I followed Matt exactly like he did it in the video. Amazing!!! Doing them again tomorrow!!!’ Thank You So Much Matt. Go Cowboys!!
When I have made 500+ wings for parties, I par bake them in oven the day before and cool on sheet pans overnight in fridge...then deep fry in turkey frier outside before party and keep warm in chaffing pans or roaster. The deep fry is just to get skin crispy to you can go hotter like the 2nd fry in this video. These wings look/sound amazing. I usually hand trim every wing with kitchen sheers to remove excess fat and skin and only leave what is attached to the meat.
Love how Matt is always looking for the new thing. You can't do Brisket / Chicken / Pork all the time. Wings are craved by millions around the world and we are always looking for the next best way to do them. Keep it up Matt!!
That makes perfect sense. The first fry cooked the wings; effectively doing a sous vide cook. The high temp cook was all about making that crispy skin. The rest in between was so that the second cook did not overcook the meat. As others have said, this is why restaurants blanch their fries ahead of time, and do the final fry to order.
Wow, never considered a double fried wing but I know that concept works wonders for french fries. Will need to give this a try. Now you have me wondering how this would work on larger pieces. Thanks for sharing!
Another way I have learned to do is put the wings in the oven at 350 for about 20-30 minutes. It allows you to mildly season the wings. Then fry it on high heat and it only takes 4-5 minutes in the oil. Toss in a good seasoned salt .. a really good sauce is soy sauce with honey and bbq sauce in it... I call it my "Asian glaze" 🦹🏾♂️ 👨🏾🍳
The double fry has been around a long time and it works. You don't need to cook them so long on the first fry or let them rest an hour. You can fry them at 280-300 for 5 minutes then let them rest for a minimum of 5 minutes. Then fry them for 7 minutes at 350-375. Much faster.
These look awesome, Matt. I'm wondering if you could smoke them for, let's say an hour, at 200 and then do the rest and fry method to give some smokiness, yet still get the crispiness. Hmmmm..... the wheels are turning. And I love Voodoo on my wings!
I believe Kenji also does a double fry on his fries like Micky D`s.Totally agree on frying outdoors,no gettin around it frying is messy.Thanks for the vid. definitely gonna give this a go.
Heres a tip. I pre cooked mine in a convection oven. Then fried them. About 5 minutes. As a commercial cook. Bake, then fry. 100% best way. My bar wing night, made money. I put sauces in pans to add on. From parmesan to very hot. My sauces the best. I grow my own habeneros. I add sugar and cilantro for that .That one is addictive.For parm wings, I use scampi mix powder, butter, minced garlic, and grated parmesan cheese. My teryaki orange ginger sauce a winner as well. You marinate the wings in orange juice, teryaki, sliced ginger., red wine, and garlic. Before you bake and fry them. Do I know how to cook? You can bet your ass I do . I do food logistics as a living. For over a decade. My day job.
Just cooked seasoned and froze 60 lbs of wings I’m always prepared for a snack or company. . I am going to have to try this. That crunch was incredible.
Dude your July 4th Ribs blew our minds, Im in between 220 and 400 with the wings cant wait , gonna do Franks red hot lightly w some butter n garlic, I like em dry too . TY so much
So i am curious on this one. Does cooking in the oil at 225 do anything besides heat up the wings to a temp? Can you substitute any method of cooking at 225 say like a sous vide or even the smoker? Then the 400F fry for 10 minute to crisp the wing?
I did exactly this. And damn man crazy crispy. Thank u for this video. Question tho. I used frozen wings. It looks as tho yours werent. Do u know if it matters. Or which is best or if it doesnt matter
Awesome! Wanted to try as soon as I saw Kenji's post! Here's my only thought / suggestion (and a way to get that smoker involved, even indirectly). Why not fry in tallow? Everything tallow touches turns to gold...and even at just over 400 it's still below the smoke point. Can't wait to try this!
Been making wings like this for awhile. Nice and crispy every time! I don’t rest for an hr tho. I usually do a 15-20 min rest. I’ll try resting for an hr next time!
I tried this method tonight. While the crisp was fantastic, the wings shrank considerably on the second fry. My peanut oil temp was correct so not sure what happened. Will definitely keep experimenting.
Will. Definetly be trying this. Thanks! Totally unrelated question: I notice you have no chimney or vent over your santa Maria grill. How do you vent the smoke from it? Do you ever burn wood in it, or just charcoal? Cheers!
@@MeatChurchBBQ Thanks for answering that! Reason I ask is, I'm looking at building a covered cooking area too. One last quick question: Is it just a passive open vent up top, or do you have fans to assist? Cheers!
Why do you like penut oil vs canola or veg just curious i fry wings use canola most of the time use veg been thinking of trying penut just want an opinion
We made these today.. wow!!! They were amazing and definitely the crispiest and tastiest wings we’ve ever made. We made 12lbs for 2 adults and 7 teens/tweens and they are gone! Question tho - has anyone tried doing this method smoking the wings and ending with a fry? Like 220 smoke, rest, 400 fry for 10 minutes?
These look amazing!! I would love to see a video on Drumsticks? I smoke them then deep fry in peanut oil. I would love to see your method for drumsticks.
So I lived in Korea for a little bit and which if you have never had actual Korean fried chicken you are missing out but they basically kind of done what you have done before from what iv seen they will use just corn starch and let them set for however long then double fry just like this and it is always the crispest chicken definitely the best iv ever had, maybe you should give that a try that out Matt!
Loved the old way you did them, will have to give this a try now. Thanks of all the amazing content.
My pleasure!
I followed this exactly and made 90 wings for Superbowl party last year, they were such a huge hit and im back to make these again for this Superbowl!! Thanks for this great video.
Never thought I would see a Meat Church x Kenji crossover, but happy to see it!
Bro really used his fraternity headshot as his TH-cam pic. I dig it.
Kanji is really good.
I’ve made this recipe a few times. I have found that it’s much better to do 15 mins initially instead of 20 mins. To let the wings rest for 30 mins instead of one hour. And the final cook you want to do for a maximum of 9 minutes not 10.
I found that the wings were lot more perfectly crispy and not so over cooked.
Totally agree, I followed the Kenji exactly and mine were over cooked.
So glad you gave Kenji a shot out! He’s the man.Knows his stuff
I will definitely give this technique a try. It makes sense that it would work. This is basically the same technique most restaurants use to make their french fries nice and crispy without overcooking the middle.
I love watching my favorite TH-camrs give Kenji his flowers
I don’t consider myself a TH-camr but thanks!
TH-camr is a badge of honor in my book.
@@Hi-TechHillbilly I prefer CEO but I’ll take it. 😜
@@MeatChurchBBQ you can be both. I don't mind. I gave up TV probably 5 years ago. I watch almost exclusively TH-cam content. You are fast becoming one of my favorites. I figure if I'm gonna watch something might as well be something educational or something I enjoy
As a keto eater this recipe makes me happy AF! Always struggle to get a crispy coat without adding some form or coating! I am making these tomorrow with a home made lemon pepper seasoning. Thanks so much for this recipe! Xx
How did they turn out?
Where do you live?
@@pumpkineater6975 amazing but my deep fryer freaked at the high temp when I put the wings in and almost boiled over so I recommend doing them in a deep cast iron pot x
@gmacc7042,
As a keto eater, you should understand frying the wings in seed oils is toxic... seed oils and carbohydrates are the primary drivers of the majority of metabolic diseases. And even a small ammount of carbohydrates is permissible... but there should be zero tolerance for seed oils.
Awesome - Love just about anything Kenji does - almost always super simple/straight forward. Can't wait to bust these out for my next hot wing cook!!
Awesome!
Awesome Matt, I have been following Kenji for awhile and love his cookbook. His knowledge is vast.
Totally agree!
Matt thanks for sharing this method with everyone. Tried it yesterday and they are the crispiest wings I’ve ever had.
I cook a lot of wings for a family member with special needs, this new recipe is much appreciated! Thank you!!
WOW! Did this yesterday, fantastic! Loved the Holy Voodoo also. Thank you for sharing this method.
Matt, solid video and solid technique. Watching some football and loving these crispy wings with a nice cold beer! Cheers brother
Made these tonight, absolutely amazing! Well worth the time invested! Gonna be a go to come football season!
Love the feedback. I agree on football season!!
Hi guys. Sam here from Western Australia. We followed your double fry process for wings last night. We used canola oil and deep fried in the camp oven over a gas burner. The results were spectacular 🎉. We’re going to do it all again for lunch today. Cheers 🍻
Kenji's site, Serious Eats is my go-to for almost all techniques. You've become my go-to for anything smoked or grilled. Love seeing my 2 favorites coming together like this!
Wings are always a show stopper at our home. We have lovers od dry rubs and wet sauce but what they all have in common is having a crispy wing. Great stuff Matt!
this is actually THE best way to cook wings you convinced my family to get a deep fryer for the house to make these bc no restaurant beats these wings they were too good
Man. You nailed it. Those wings sounds so crispy. I will definitely be trying them. Thanks for the video and recipe.
Wowza! That crunch though!! I will definitely give these a try! Thanks for sharing! Mrs. Meat Church is one lucky lady!
Haha I tell her that daily. 🤣
@@MeatChurchBBQ lol that must go over real well…🤣
Kenji is incredible. So much knowledge.
I made these tonight and they were exactly the same as restaurant wings! Thank you so much!
When he pulled the mic close to hear the crunch….. you sir have sold this idea to me !
As always you provide the BEST content in your videos! Looking forward to try these wings soon.
Thank you Brandon!!!
Was planning to make wings this weekend! You read my mind Matt! I cannot wait to give these a try this weekend now!
Hope you enjoy.
Properly made at-home wings like this beat basically everything you can get at a restaurant. That's a serious brunch bro! Thanks again!
I have been on the same mission. I have been looking for the best way to get a crispy wing. I will definitely be giving this a try! Thanks for the video.
Love Kenji's content. That guy is a science wizard. Glad this turned out well
Man that crunch instantly put a big ass smile on my face! Hittin the store for wings on the way home today!!
Awesome!!!
Best Chicken wings Ever !!! I followed Matt exactly like he did it in the video. Amazing!!! Doing them again tomorrow!!!’ Thank You So Much Matt. Go Cowboys!!
Love the feedback!!
When I have made 500+ wings for parties, I par bake them in oven the day before and cool on sheet pans overnight in fridge...then deep fry in turkey frier outside before party and keep warm in chaffing pans or roaster. The deep fry is just to get skin crispy to you can go hotter like the 2nd fry in this video. These wings look/sound amazing. I usually hand trim every wing with kitchen sheers to remove excess fat and skin and only leave what is attached to the meat.
Well, now I need an induction burner for my outdoor kitchen... oh darn. Thanks for the awesome content!
Get a deep fryer, it'll be easier to set temps
Wow, definitely trying this!
Love how Matt is always looking for the new thing. You can't do Brisket / Chicken / Pork all the time. Wings are craved by millions around the world and we are always looking for the next best way to do them. Keep it up Matt!!
Right?!
I have had issues a time or two making chicken wings. So I definitely appreciate this video. Will have to try this for sure. Thanks Matt
that outdoor kitchen is beyond wonderful
Thank you!
Man I'm definitely going to try that method. They sound crispy and I'm always trying to get them more crispy. Thanks for sharing
Never thought Low and Slow for frying wings, but you have convinced me LOL. Thanks for the video!
You bet!
Thanks Matt for giving us a great recipe/directions for wings. Now it is time to go out and buy an outdoor fryer and add this to the Meat Chuch list.😃
Looks amazing
Oh it’s on! Thanks
👊🏽
That makes perfect sense. The first fry cooked the wings; effectively doing a sous vide cook. The high temp cook was all about making that crispy skin. The rest in between was so that the second cook did not overcook the meat.
As others have said, this is why restaurants blanch their fries ahead of time, and do the final fry to order.
Wow, never considered a double fried wing but I know that concept works wonders for french fries. Will need to give this a try. Now you have me wondering how this would work on larger pieces. Thanks for sharing!
Another way I have learned to do is put the wings in the oven at 350 for about 20-30 minutes. It allows you to mildly season the wings. Then fry it on high heat and it only takes 4-5 minutes in the oil. Toss in a good seasoned salt .. a really good sauce is soy sauce with honey and bbq sauce in it... I call it my "Asian glaze" 🦹🏾♂️ 👨🏾🍳
I'm going to try that
The double fry has been around a long time and it works. You don't need to cook them so long on the first fry or let them rest an hour. You can fry them at 280-300 for 5 minutes then let them rest for a minimum of 5 minutes. Then fry them for 7 minutes at 350-375. Much faster.
I would of never thought to do a fry at low temp, rest, then high temp. Will def be trying this weekend. Also killer outdoor kitchen!
Double fry is the way to go
Thanks!!!
These look awesome, Matt. I'm wondering if you could smoke them for, let's say an hour, at 200 and then do the rest and fry method to give some smokiness, yet still get the crispiness. Hmmmm..... the wheels are turning. And I love Voodoo on my wings!
That is exactly how I do it and they turn out incredible.
I was thinking about trying this method then putting them over some coals on the grill for just a couple minutes for some char flavor
I was thinking the same
Agree with n/a… smoking in place of the first low temp fry works great!
This will be the best wing you eat. Did it in a cast iron on my Weber gas grill. Incredible result
That was interesting !! Family and friends love my wings and after watching this video....Wow. Always something new going on !! Thanks Matt !!
I believe Kenji also does a double fry on his fries like Micky D`s.Totally agree on frying outdoors,no gettin around it frying is messy.Thanks for the vid. definitely gonna give this a go.
Wow!! That crunch is insane. 🔥
Matt thanks for sharing! Just tried last night super crispy 😋
Heres a tip. I pre cooked mine in a convection oven. Then fried them. About 5 minutes. As a commercial cook. Bake, then fry. 100% best way. My bar wing night, made money. I put sauces in pans to add on. From parmesan to very hot. My sauces the best. I grow my own habeneros. I add sugar and cilantro for that .That one is addictive.For parm wings, I use scampi mix powder, butter, minced garlic, and grated parmesan cheese. My teryaki orange ginger sauce a winner as well. You marinate the wings in orange juice, teryaki, sliced ginger., red wine, and garlic. Before you bake and fry them. Do I know how to cook? You can bet your ass I do . I do food logistics as a living. For over a decade. My day job.
How long do you bake them and at what temperature ?
Outside, I whole heartedly agree! I have a portable induction cooktop and set it on the grill grates and keep all that mess where it belongs.
Happy National Chicken Wing Day-- Friday, July 29, 2022. I will be giving this method a try to celebrate. Cheers to Matt and the MeatChurch team.
I just made this afternoon My family enjoyed them… thank you
OU and UT this weekend definitely trying!
Just made a batch today following the exact method.....AMAZING!!! I'll never fry wings any other way!!!!
This is a done deal this weekend. Folks can keep their slimy wings, I can’t wait to try this. Thanks MC!!!
Love it!!
Just cooked seasoned and froze 60 lbs of wings I’m always prepared for a snack or company. . I am going to have to try this. That crunch was incredible.
I just tried them this weekend! seriously most crispy wings I've had! even son giggled when he tried them!!
Love it!!! 👊🏽
Looks like another must try
They look and sound awesome! I like that orange tray by the way.
Thanks!
Very similar to how I do them from a recipe I got from Americas Test Kitchen but rolled in Gochujang at the end.
Sounds awesome!
Yes they were awesome
Dude your July 4th Ribs blew our minds, Im in between 220 and 400 with the wings cant wait , gonna do Franks red hot lightly w some butter n garlic, I like em dry too . TY so much
So i am curious on this one. Does cooking in the oil at 225 do anything besides heat up the wings to a temp? Can you substitute any method of cooking at 225 say like a sous vide or even the smoker? Then the 400F fry for 10 minute to crisp the wing?
This is what I was wondering too. I'd like to pre-smoke, freeze, then fry.
Can't wait to try it...Even with regular chicken pieces... EXTRA CRISPY
Oh my goodness, the crunch, yummy
Wing lover here! Definitely gonna try this out.
I did exactly this. And damn man crazy crispy. Thank u for this video.
Question tho. I used frozen wings. It looks as tho yours werent. Do u know if it matters. Or which is best or if it doesnt matter
Awesome! Wanted to try as soon as I saw Kenji's post! Here's my only thought / suggestion (and a way to get that smoker involved, even indirectly). Why not fry in tallow? Everything tallow touches turns to gold...and even at just over 400 it's still below the smoke point. Can't wait to try this!
I tried this and they came out awesome.. I wonder if this can be applied to doing a whole fryer or turkey??
thats amazing..and never heard of a double fry..the CRUNCH was 4 sure in your face..will try thanks....
Been making wings like this for awhile. Nice and crispy every time! I don’t rest for an hr tho. I usually do a 15-20 min rest. I’ll try resting for an hr next time!
I tried this method tonight. While the crisp was fantastic, the wings shrank considerably on the second fry. My peanut oil temp was correct so not sure what happened. Will definitely keep experimenting.
Got to try that👍
I can’t wait to give this method a try!
That’s a great cookbook!!!
Yes!!
Kool bud nice to hear great food
Have to try them
Wow brother! Definitely crispy wings! I will most definitely try this out next time I fry wings up!👊🏻😋😋
One I definitely have to try!! Gotta love crispy wings!!👍🏽👍🏽
Can you do a comparison video between your smoked and fried wings vs this way and see which is best.
Way different. These were 1000% crispier but no smoke.
Will. Definetly be trying this. Thanks! Totally unrelated question: I notice you have no chimney or vent over your santa Maria grill. How do you vent the smoke from it? Do you ever burn wood in it, or just charcoal? Cheers!
It's vented up top in the roof.
@@MeatChurchBBQ Thanks for answering that! Reason I ask is, I'm looking at building a covered cooking area too. One last quick question: Is it just a passive open vent up top, or do you have fans to assist? Cheers!
I made these today. They turned out awesome but I just don't know if it justifies the time commitment. Might stick with the air fryer
Why do you like penut oil vs canola or veg just curious i fry wings use canola most of the time use veg been thinking of trying penut just want an opinion
We made these today.. wow!!! They were amazing and definitely the crispiest and tastiest wings we’ve ever made. We made 12lbs for 2 adults and 7 teens/tweens and they are gone!
Question tho - has anyone tried doing this method smoking the wings and ending with a fry?
Like 220 smoke, rest, 400 fry for 10 minutes?
Thank you for the video!!
Matt I’ve done a sextuple fry on wings before. They were the best wings I’ve ever eaten. Heavy crunch and char
i dig it. I usually fry for 10, rest for 10, fry for 10 again and they come out the way I like. I only use corn starch
Matt...we love your channel and I love chicken!!! We're about to try this today. Quick question: are these totally naked wings? No flour at all??
I will be load testing this tomorrow! SERIOUS CRUNCH!
Oooh boy, those look sooo good! Question: did you change your peanut oil, or just let it cool and reuse for the 2nd fry? Thanks for the video
Definitely reused. You can get more than a few fries out of peanut oil.
These look amazing!! I would love to see a video on Drumsticks? I smoke them then deep fry in peanut oil. I would love to see your method for drumsticks.
Goodness gracious, I love this guy and his epic content.
Thank ya. 🙏🏼
Going to give this a try today.
Most mom and pop wing spots use this method, it definitely works. Cheers!
So I lived in Korea for a little bit and which if you have never had actual Korean fried chicken you are missing out but they basically kind of done what you have done before from what iv seen they will use just corn starch and let them set for however long then double fry just like this and it is always the crispest chicken definitely the best iv ever had, maybe you should give that a try that out Matt!
05:28 Just hearing that sound when they hit the bowl, I knew they were going to be good.