Love your vids Bri, I think it's awesome that you describe both the 'how' and the 'why' behind your recipes! Also that mango-habanero sauce looks dope, gonna have to try that.
6:36 100% agree, hoisin sauce is so good, even for a lazy evening where I simply put some chicken breast with bbq rub, hoisin sauce and just cooked in the pan till they are done. Also great for marinades.
Made some the other day in an electric oven. Tried the 8in but was too hot. I adjusted as I cooked till about the last rack. 12in from the heat. They came out great and family wants me to make more. Thanks for the vid!
No lie, this is my favorite way to make wings, hands down. The skin gets shatteringly crisp, the dry brine makes the meat so juicy and flavorful, and it's arguably less mess/hassle than deep frying. Your sauces sound delicious too, I'll have to give em a try next time!
Great cooking instruction AND an entertaining Made In commercial in under 9 mins? This is really well done. Thanks so much for new sauces to try. They look fantastic!
Made In should get you to make their commercials. I'm not exaggerating you have a real talent for the work, on top of your cooking ability@@BrianLagerstrom
Couldn’t find a good air fryer chicken wing video just made some in the fryer sat down ready to eat and this is the first thing i see the algorithm is a crazy thing.
I've been doing my wings in the oven for over 10 years. I marinate mine in some spices and 2 kinds of hot sauce for at least 4 hours if not all day. I then put them on a tray as you do, then I bake for 1 hour, turn and bake 45 minutes. Wings come out crispy, no messy sauce and the heat and taste of the hot sauce is already in there. So good.
Been cooking wings like this for years. They are wonderfully crispy and family and friends go nuts for them on football Sundays. I cook them at 250 for 30 minutes on the lower rack and then 425 for another 45-60 minutes on the higher rack, no rotations or flipping required. Skin is crispy and the meat is moist and tender. In a sauce pan I add some butter, salt and brown suger to some franks buffalo sauce to coat the wings people cant get enough.
Nice i was just about to mention this method too, we’ve found that way of cooking them without drying them overnight in the fridge, instead put them on low temperature 250 for half hour first. They come out so crispy. Also, weve done this same method for chicken legs and they come out great too, legs are a whole lot cheaper than wings right now, definitely recommend it
My wife and I have tried many TH-cam video recipes for crispy chicken wings. Yours was the most recent effort and by far the best we've tried. It's now our go-to method.
Brian, nice video, but I’m a little surprised that you presented the technique without credit given. It seems really unlike you. As you maybe know, I developed the baking powder technique for serious eats many years ago (it was based on a similar technique I’d developed at Cook’s Illustrated the year before for roast chicken). Even your description of how it works and the “microbubbles” at the end is the same language I used. By the way, it’s a really nice video. The sauces look great, and I like the idea of using the broiler here. (Also, to be clear, no hard feelings towards you - I know you’re generally really good about crediting sources.)
I never once thought about "wet wings" as the reason as to why mine never come out crispy from the oven. Definitely gonna try brining them in the fridge as you suggested 👍
Those wings you're husband is making sure is taking a long time, I bet he's "getting around to it " which means 5 more months they should be ready lol😂😅. I'm just kidding with ya, how'd they come out though
You are definitely the best channel for recipes and overall cooking tips I've ever watched! I know you've done holiday sides before but I would love a video on how to properly roast a turkey for thanksgiving! Thanks for everything you do
Melted butter & Frank's Red Hot 50/50 mix is what I usually use on wings & adding honey is great to tune down the heat level, & can't hurt, for honey I always use Natural Nate's, it's inexpensive, award winning, & 100% Pure Honey.
Hey Bri, I have another way I have done for years. Do exactly what you do with the drying of the skin. But then I season the wings liberally with my proprietary cajun seasoning [or whatever seasoning you like]. Then I toss in seasoned flour [paprika, a bit of baking soda, seasoned salt, pepper, etc], shake off excess, and place on rack above foil like you do. Then, and here comes the trick, spray thoroughly with olive oil spray on both sides of wings. Place in 425 oven. Turn after about 25 mins. Cook until done, around 40-45 mins. Toss with sauce if you must but they are delicious as is. Crispy, delicious, actually better than deep fried.
I put my wings on steel skewers and hang them across a lined roasting pan. Space them out so you have about 7-8 pieces per skewer. No need to flip. I cook at 220c for 40-50 mins and get crispy skin.
Great recipe! I love making oven wings like this. Honey sriracha is my favorite from the pantry wing sauce. Also definitely use non aluminum baking powder (or sub with baking soda + cream of tartar)
was planning on frying some wings this weekend- decided to try this cooking method and the habanero sauce (didn't have any mango on hand, but subbed out with peaches). the sauce came out excellent! as far as the wings- i believe i found my new favorite method of cooking wings!
Hi from Mexico! I went to a wings rest and they had a pineapple habanero sauce! It was awesome, everyone should give it a try, sadly I don’t know the measurements Cool vibes!
I just saw the video. I made wings tonight. Never let them rest to fry out, but I had a lot more baking powder (recipe from foodwishes). They went in wet and came out super crispy.
Hey Bri, i absolutely love your recipes especially the one pot bolognese! When you mentioned using the wing tips for stock, i had a look at your channel and realised you don't have any videos on how to make chicken/beef/veggie stock. I'd love to see your recipes for stocks
His recipes for stocks aren’t stand alone videos. They’re part of other videos. You can find a beef stock recipe in his Chicago Italian Beef Sandwich video. It’s pretty easy and yields a very nice beef stock. He also has a chicken stock recipe in another video. I forget which one. Both use a crock pot which is much easier than a stock pot on the stove.
Have you ever par boiled or steamed the wings prior to broiling them? I boil them for about 5 minutes and then drain them well. They almost dry on their own. I think pat dry with paper towels. You can also place in the fridge uncovered to help dry them up. Then they cook perfectly without any major smoke from the rendered fat. Try it… works really well
As someone who literally just made mango habanero salsa with home grown habaneros last weekend there are 2 things you can do to up the flavor and lower the spice level. Also side note, wear gloves when cutting the chili's as it can and will burn your skin. Cut the chilis in half and remove the seeds and placenta. Then roast them until they are charred and soft in the oven, grill, or pan. This ups the flavor and lowers the heat. For reference I used a dozen habaneros in my salsa and 1 mango and it wasn't so hot that you'd immediately stop eating the food. It was still spicy enough to where you'd sweat after eating about 2 small corn tacos though it didn't become overbearing until #5 and I put a lot of salsa on my tacos. If it's still too spicy, add sugar as this lowers the heat. I'm pretty sure honey works as well. Personally I'd rather core 2 habaneros than use 1 whole one. As the actual flavor of the chili is extremely fruity and pares well with most fruit. But again to each their own. I like sweet and spicy and habaneros are my personal favorite chili. The heat can be a bit much but you can easily mitigate it a lot while still keeping it's unique flavor.
My. nine year old daughter is learning to cook and she really admires you and your work. She always says at the end - he is going to dance now. But tell me Brian, just how do I explain to her the word "frickin'" you use so often?
The only thing I wish Brian would do is let one know before hand somehow that this recipe requires a certain amount of wait time. When I go to look at his recipes at 530, it is too late! But otherwise, my husband is impressed, I will keep coming back to his channel. Thanks Bri. When I have more money I will be sure to send you a super thanks.
@@fredfry5100the main issue I see with one is you can’t fit much in them. I got one last year on prime day and it’s been one of the best purchases I’ve made. I was constantly frying chicken before then and my grease fryer sat for a solid 4 months before I used it again!! (You can’t fully beat grease fried chicken though)
I don't think there is any logical reason to hate countertop mini convection ovens if they suit the user's needs. But that's all they are. The only thing I hate is the euphemism "air fryer". It deliberately obscures what the thing is and what it does, and leads to a good portion of the population thinking there is something magical about "air frying", which does not exist.
Very good. Will definitely try the baking powder trick. Quit buying wings a while ago though, too expensive for what you get. But will try on some thighs. Thanks!
I made these for my husband’s birthday party - everyone said they were better than wings from our favorite pizza shop. They were super easy, and I used Frank’s wing sauce to coat them at the end, though next time I’d like to try one of the sauces Brian prepared. Thanks, Brian and Lorn!
I know Bri doesn't have the best opinion of Air Fryers but I gotta say - one of the best uses for one is chicken wings. Super crispy and consistant every time. This oven method looks interesting though so I will try it next!
airfryer + wings is the only thing i use it for, it makes crispy wings, even wet ones right out he package like a boss. I've tried every method, wet brine, dry brine, air cooled, brined then cooled, NOTHING will beat a fryer in oil, absolutely nothing. However the airfryer for straight from package to mouth is the fastest and easiest way. Its the best compromised between holy f thats a lot of cleanup and damn i want some wings in 20 minutes.
@@dingdong3000 400°F (~205°C) for 25 minutes, turning the chicken wings halfway through works for me. Every air fryer is different so you may need to adjust cooking time for your particular air fryer.
Not particularly related to this video, but you and Ethan Chlebowski are my main inspirations, whether that be in cooking or making TH-cam videos. One day, I wanna be in your guys’ league, and hopefully we can all do a collab at some point!
Funny you should bring up Ethan. From the start of the vid, I was wondering if Brian and Ethan use the same kitchen except Brian's fridge is in the wrong spot.
Looks great! That mango habanero sauce is calling my name. Habanero + fruit is classic. I made a habanero pineapple sorbet a while back that was yummy.
That looks great! We often make wings with just a quick toss in a very little olive oil and a dry spice combo which varies based on our mood. Half an hour at 425-450 F. The skin gets crispy, not as much as yours did, but crispy enough. That mango habanero sauce looks fantastic.
Hey Bri, I'm only a couple minutes into the vid but one suggestion for preventing smoke from the rendering fat is crumble the foil real good under the sheet tray, small divets of rendered fat, not a flat molten slick working to set our smoke alarms off. Learned that from the gods at ATK. This particular god was Dan. 😊
great video! I have it all correct except not letting them dry brine. my oven baked wings still taste great but I do want that crispy skin . I will try this tomorrow!
Considering how much wings are costing nowadays, this is a godsend. I about cried when we got wings to kill a craving recently, it was 30 bucks for just me and money aint going that far. Thank goodness I was able to get overtime that week... FOR DAMN WINGS. Ridiculous. Can't wait to try this
I love buffalo wings but HATE deep frying in the house. The splatters of grease everywhere in a three foot radius of the pot. The hassle of disposing of the used oil. The oily smoky smell that becomes one with your furniture and lingers for days. I’m really looking forward to trying this out. Thanks for another really useful recipe!
Bri - Awesome technique for making crispy skin! I love it. Totally using this technique next time I wing it up! And might even try the habanero mango because it looks bangin!
The baking powder trick is tried and true guys, he's not just ripping it from some other TH-camr. It's multiple cook books I own, one of which being a Weber grilling book. I know you did the wings on your gas grill with a smoker box, and they looked fantastic, but I'd like you to try the same prepared wings on a ripping hot Weber kettle charcoal grill with some smoking wood. I don't think I've had better wings personally. This oven method is definitely the best method for those without a grill or those that don't want to deep fry. Keep up the sick vids.
Looking forward to trying this! When I've made wings in the oven before, I've used the convection setting, although my oven also has an "air fry" button and I'm always trying to figure out if that's just marketing. Because from my understanding...convection is the same thing, no?
Nice video as always! Will try this drying out/baking powder method but in the air fryer first. Just too easy to shake the basket around to flip the wings. It gets super hot in no time as well.
Could I ask for a bit of general advice on this one? If I were to do this, I have two options: 1. Use my gas oven, but it's junk and it doesn't have a top broiler - the only option is to stick it in the drawer under the main, bottom heating element. Huge pain because I can't see the food, also because it's not an insulated cavity I'm not sure if they'd cook properly. 2. Use my Anova Precision Oven, but the small size would make me think that the oven would get way too hot and overcook the wings. Would I just leave the door cracked or open? Not only that, but it can only fit a pan just a bit larger than a quarter sheet - not too much food being made at once.
Looks great. But you lost me at the gas oven broiler. I have an electric broiler... but I'm not sure it works right. It doesn't always stay on. Maybe that's what it's supposed to do? I'm not sure, but I've never really been pleased with how it cooks. One thing you're spot on about though is hoisin sauce is awesome.
The Airfryer is pretty unbeatable for crispy wings but I will give this a shot. I do the baking soda/salt even when using the air fryer though so I guess it's not all that different. Excited as hell to try that mango habanero sauce! WOO! Update: tried this and it was pretty phenomenal. dry brined for 20ish hours. I think laziness will make me use the air fryer most of the time but this is a great recipe. The mango habanero sauce is friggen amazing. I would eat that on wings no matter how they are cooked. hell give me a bowl of it, no wings needed.
Huh? I’m confused as to what you’re saying? I’m well aware it’s a mini convection oven. That doesn’t make it unbeatable against a regular non convection oven. Which is what this video is. I would wager the majority of people do not have regular sized convection ovens in their homes.
@@dingdong3000 depends on the size of the wings and your air fryer. id say experiment but 375-400 for 20-25 minutes is usually pretty good. might have to do more time depending on your air fryer though.
Gotta be honest, you'll get similar results spraying a little oil on the wings and just oven roasting at 220 C. Then finish just off in the grill. Way less micro managing, easier for the average home cook.
I love the cooking method, the sauce, not so much. I love the Honey Bar B Que you get in the south, that sweet taste, when you take a bite, it bites back.
I use the same 'baking powder' method, but with a much lazier procedure. No 24 hour dry brine. 30 minutes at 250 and then 45 minutes at 425. No flipping. No worry. Perfect every time. Crisp skin, juicy inside.
Interested since i dont have an air fryer either. But I have found that boiling the wings can render the fat. Then proceed with drying and everything else. Of course i prefer dry rub.
I just did a version of wings for the first time using a sous vide method, which was my first time cooking with a sous vide cooker. I finished them on an extremely hot grill and a hand-held torch. Not bad for a first time especially since I did absolutely nothing to season them and just doused them with Buffalo sauce when finished. I searched TH-cam to see if you ever posted anything with sous vide and couldn’t find anything. Have you tried it? Any chance you can weigh in with a video? Looking forward to it if you decide to do it. Thanks for all of the great videos. I’ll be trying your grill pizza tomorrow night if all goes well.
I make wings at home all the time. I par bake them at 300 degrees for about 15-20 min and then finish them in the fryer to get the crispy skin. Don't discard the tips for stock. Fry them as the skin crisps up nicely and it's delicious.
This is awesome! I’ve been cooking wings in the oven but they have always taken way longer since I didn’t know about the overnight fridge trick. What advice do you have for dry rub seasoning if I’m not doing a sauce? We prefer McCormick’s Kicken Chicken seasoning. Would I add that in with the other dry ingredients at the start?
Shoutout to Anna Olson ("Oh Yum with Anna Olson" YT channel name) for originally teaching me this! Will definitely try your mango habanero sauce recipe. Will also try waiting 24 hrs in fridge vs. the 2 hrs she taught me. Edit: "Professional Baker Teaches You How To Make CHICKEN WINGS!"
This method is foolproof. I do it and leave them to dry for only 20 mins and use a regular oven at 370 or so. Works great!
Love your vids Bri, I think it's awesome that you describe both the 'how' and the 'why' behind your recipes! Also that mango-habanero sauce looks dope, gonna have to try that.
Oh thank you!
@@BrianLagerstrom no one could ever comprehend how much my mad scientist soul appreciate your detailed and logical explanation 🥹
6:36 100% agree, hoisin sauce is so good, even for a lazy evening where I simply put some chicken breast with bbq rub, hoisin sauce and just cooked in the pan till they are done. Also great for marinades.
I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home. 👌😋🙏
Made some the other day in an electric oven. Tried the 8in but was too hot. I adjusted as I cooked till about the last rack. 12in from the heat. They came out great and family wants me to make more. Thanks for the vid!
ty! i was wondering how different it would be in a electric oven. this helped me not make a mistake.
No lie, this is my favorite way to make wings, hands down. The skin gets shatteringly crisp, the dry brine makes the meat so juicy and flavorful, and it's arguably less mess/hassle than deep frying.
Your sauces sound delicious too, I'll have to give em a try next time!
I have to admit, using a wet brine for chicken wings works very well as well. It just adds to the prep time, though.
I’d like to see your take on Sauerbraten (with potato dumplings), Haluski, pumpkin cookies, or homemade water-kefir.
Great cooking instruction AND an entertaining Made In commercial in under 9 mins? This is really well done. Thanks so much for new sauces to try. They look fantastic!
Thanks for this nice comment! I try to make the ads engaging!
Made In should get you to make their commercials. I'm not exaggerating you have a real talent for the work, on top of your cooking ability@@BrianLagerstrom
Couldn’t find a good air fryer chicken wing video just made some in the fryer sat down ready to eat and this is the first thing i see the algorithm is a crazy thing.
I've been doing my wings in the oven for over 10 years. I marinate mine in some spices and 2 kinds of hot sauce for at least 4 hours if not all day. I then put them on a tray as you do, then I bake for 1 hour, turn and bake 45 minutes. Wings come out crispy, no messy sauce and the heat and taste of the hot sauce is already in there. So good.
Been cooking wings like this for years. They are wonderfully crispy and family and friends go nuts for them on football Sundays. I cook them at 250 for 30 minutes on the lower rack and then 425 for another 45-60 minutes on the higher rack, no rotations or flipping required. Skin is crispy and the meat is moist and tender. In a sauce pan I add some butter, salt and brown suger to some franks buffalo sauce to coat the wings people cant get enough.
Nice i was just about to mention this method too, we’ve found that way of cooking them without drying them overnight in the fridge, instead put them on low temperature 250 for half hour first. They come out so crispy. Also, weve done this same method for chicken legs and they come out great too, legs are a whole lot cheaper than wings right now, definitely recommend it
My wife and I have tried many TH-cam video recipes for crispy chicken wings. Yours was the most recent effort and by far the best we've tried. It's now our go-to method.
I used to love making these wings after Chef John´s Recipe. I will definitely try out the mango-habanero sauce. Thanks for the video!
Chef John's the first place I saw this method. Fork don't lie.
Brian, nice video, but I’m a little surprised that you presented the technique without credit given. It seems really unlike you.
As you maybe know, I developed the baking powder technique for serious eats many years ago (it was based on a similar technique I’d developed at Cook’s Illustrated the year before for roast chicken). Even your description of how it works and the “microbubbles” at the end is the same language I used.
By the way, it’s a really nice video. The sauces look great, and I like the idea of using the broiler here.
(Also, to be clear, no hard feelings towards you - I know you’re generally really good about crediting sources.)
Hey Brian, dad called and he wants a word
I was watching this video thinking it sounded surprisingly similar to yours
I never once thought about "wet wings" as the reason as to why mine never come out crispy from the oven. Definitely gonna try brining them in the fridge as you suggested 👍
It works for for a smoker well too.
My husband is doing his first batch of these with second sauce as I post this. Will pop back when done to report and thanks Bri.
Those wings you're husband is making sure is taking a long time, I bet he's "getting around to it " which means 5 more months they should be ready lol😂😅.
I'm just kidding with ya, how'd they come out though
@@itsacircledaThey were fantastic, lol. I forgot to report back. Hubby says they were soo good. You should try it.
You are definitely the best channel for recipes and overall cooking tips I've ever watched! I know you've done holiday sides before but I would love a video on how to properly roast a turkey for thanksgiving! Thanks for everything you do
I made these chicken wings last night for the Superbowl and they turned out great, I used a traditional buffalo sauce. Thanks for the recipe!
Thank you for your lovely compliment. I hope my recipe was able to help you .
Melted butter & Frank's Red Hot 50/50 mix is what I usually use on wings & adding honey is great to tune down the heat level, & can't hurt, for honey I always use Natural Nate's, it's inexpensive, award winning, & 100% Pure Honey.
You can peel ginger with a spoon guys.
Hey Bri, I have another way I have done for years. Do exactly what you do with the drying of the skin. But then I season the wings liberally with my proprietary cajun seasoning [or whatever seasoning you like]. Then I toss in seasoned flour [paprika, a bit of baking soda, seasoned salt, pepper, etc], shake off excess, and place on rack above foil like you do.
Then, and here comes the trick, spray thoroughly with olive oil spray on both sides of wings. Place in 425 oven. Turn after about 25 mins. Cook until done, around 40-45 mins. Toss with sauce if you must but they are delicious as is.
Crispy, delicious, actually better than deep fried.
I put my wings on steel skewers and hang them across a lined roasting pan. Space them out so you have about 7-8 pieces per skewer. No need to flip. I cook at 220c for 40-50 mins and get crispy skin.
Just made these, and they turned out perfectly. This is the only way I will make wings now.
Appreciate you explaining why you do each step. It really helps! Chicken I get but it's even more useful to hear the tips for less common foods
Great recipe! I love making oven wings like this. Honey sriracha is my favorite from the pantry wing sauce. Also definitely use non aluminum baking powder (or sub with baking soda + cream of tartar)
was planning on frying some wings this weekend- decided to try this cooking method and the habanero sauce (didn't have any mango on hand, but subbed out with peaches). the sauce came out excellent! as far as the wings- i believe i found my new favorite method of cooking wings!
Hi from Mexico!
I went to a wings rest and they had a pineapple habanero sauce! It was awesome, everyone should give it a try, sadly I don’t know the measurements
Cool vibes!
After seeing the collab with Ethan, i cannot unsee how GIANT Brian is 😅
I just saw the video. I made wings tonight. Never let them rest to fry out, but I had a lot more baking powder (recipe from foodwishes). They went in wet and came out super crispy.
I put the wings in the fridge overnight and bake them for 35-45 minutes.... that's it. They have always come out great; the sauce does the talking.
Hey Bri, i absolutely love your recipes especially the one pot bolognese! When you mentioned using the wing tips for stock, i had a look at your channel and realised you don't have any videos on how to make chicken/beef/veggie stock. I'd love to see your recipes for stocks
Check out my restaurant pan roasted chicken video.
His recipes for stocks aren’t stand alone videos. They’re part of other videos. You can find a beef stock recipe in his Chicago Italian Beef Sandwich video. It’s pretty easy and yields a very nice beef stock. He also has a chicken stock recipe in another video. I forget which one. Both use a crock pot which is much easier than a stock pot on the stove.
@@BrianLagerstrom perfect, thank you very much for the answer :)
Have you ever par boiled or steamed the wings prior to broiling them? I boil them for about 5 minutes and then drain them well. They almost dry on their own. I think pat dry with paper towels. You can also place in the fridge uncovered to help dry them up. Then they cook perfectly without any major smoke from the rendered fat. Try it… works really well
As someone who literally just made mango habanero salsa with home grown habaneros last weekend there are 2 things you can do to up the flavor and lower the spice level. Also side note, wear gloves when cutting the chili's as it can and will burn your skin. Cut the chilis in half and remove the seeds and placenta. Then roast them until they are charred and soft in the oven, grill, or pan. This ups the flavor and lowers the heat. For reference I used a dozen habaneros in my salsa and 1 mango and it wasn't so hot that you'd immediately stop eating the food. It was still spicy enough to where you'd sweat after eating about 2 small corn tacos though it didn't become overbearing until #5 and I put a lot of salsa on my tacos. If it's still too spicy, add sugar as this lowers the heat. I'm pretty sure honey works as well.
Personally I'd rather core 2 habaneros than use 1 whole one. As the actual flavor of the chili is extremely fruity and pares well with most fruit. But again to each their own. I like sweet and spicy and habaneros are my personal favorite chili. The heat can be a bit much but you can easily mitigate it a lot while still keeping it's unique flavor.
Backed in the oven the wing tips are the best part…they go all crunchy and crispy
My. nine year old daughter is learning to cook and she really admires you and your work. She always says at the end - he is going to dance now. But tell me Brian, just how do I explain to her the word "frickin'" you use so often?
The only thing I wish Brian would do is let one know before hand somehow that this recipe requires a certain amount of wait time. When I go to look at his recipes at 530, it is too late! But otherwise, my husband is impressed, I will keep coming back to his channel. Thanks Bri. When I have more money I will be sure to send you a super thanks.
Literally JUST made wings in the air fryer. I know you hate the air fryer, but you really can't beat it.
I'm curious, Joss Weissman, another TH-cam chef, also hates the air-fryer. Why, I though the liked effective kitchen gadgets?
@@fredfry5100the main issue I see with one is you can’t fit much in them.
I got one last year on prime day and it’s been one of the best purchases I’ve made. I was constantly frying chicken before then and my grease fryer sat for a solid 4 months before I used it again!! (You can’t fully beat grease fried chicken though)
@@cp3onmtv963 Good to know.
@@cp3onmtv963this! I love my airfryer but it’s hard to make anything more than a personal meal.
I don't think there is any logical reason to hate countertop mini convection ovens if they suit the user's needs. But that's all they are. The only thing I hate is the euphemism "air fryer". It deliberately obscures what the thing is and what it does, and leads to a good portion of the population thinking there is something magical about "air frying", which does not exist.
I’m glad Jamie Kennedys brother has a cooking channel on TH-cam HAHAHA! Good video can’t wait to try the baking soda trick next time in the wings!
5:09
Did he say, "... Perfectly imbalanced?"
BAHAHAHAHA
Exactly.. Perfect
Mango is like... the one fruit that I don't like. I bet the same recipe would work with pineapple though.
Second sauce looked dope as hell.
Very good. Will definitely try the baking powder trick. Quit buying wings a while ago though, too expensive for what you get. But will try on some thighs. Thanks!
I made these for my husband’s birthday party - everyone said they were better than wings from our favorite pizza shop. They were super easy, and I used Frank’s wing sauce to coat them at the end, though next time I’d like to try one of the sauces Brian prepared. Thanks, Brian and Lorn!
I made these when Chef John(?) made them. I loved it, my wife said she tested the baking powder.
Ditto! He did it 8 years ago: th-cam.com/video/BDVg0u2YQ7Q/w-d-xo.html
I know Bri doesn't have the best opinion of Air Fryers but I gotta say - one of the best uses for one is chicken wings. Super crispy and consistant every time. This oven method looks interesting though so I will try it next!
airfryer + wings is the only thing i use it for, it makes crispy wings, even wet ones right out he package like a boss. I've tried every method, wet brine, dry brine, air cooled, brined then cooled, NOTHING will beat a fryer in oil, absolutely nothing. However the airfryer for straight from package to mouth is the fastest and easiest way. Its the best compromised between holy f thats a lot of cleanup and damn i want some wings in 20 minutes.
An air "fryer" is literally a mini convection oven, so, same method.
@@IzzyTheEditor except he didn't use a convection oven, he used a broiler
what temp and how many minutes in the air fryer?
@@dingdong3000 400°F (~205°C) for 25 minutes, turning the chicken wings halfway through works for me. Every air fryer is different so you may need to adjust cooking time for your particular air fryer.
Baking soda is also what makes your caramel corn crunchy instead of goopy.
Learned that the hard way.
Can you cook drumsticks the same way?
Yep, hab + fruit is such a good combo. Discard the seeds and stems if its too hot, you still get the amazing flavor w/o the heat
The wing tips are a nice little treat to get with wings, it’s all killer(crunchy fried bits) no filler(meat)
Love the new sauce recipes! 🎉❤🎉
Thanks!
Not particularly related to this video, but you and Ethan Chlebowski are my main inspirations, whether that be in cooking or making TH-cam videos. One day, I wanna be in your guys’ league, and hopefully we can all do a collab at some point!
Funny you should bring up Ethan. From the start of the vid, I was wondering if Brian and Ethan use the same kitchen except Brian's fridge is in the wrong spot.
Looks great! That mango habanero sauce is calling my name.
Habanero + fruit is classic. I made a habanero pineapple sorbet a while back that was yummy.
Nice! I like habanero in my margs
Yum! Infused simple syrup?
That looks great! We often make wings with just a quick toss in a very little olive oil and a dry spice combo which varies based on our mood. Half an hour at 425-450 F. The skin gets crispy, not as much as yours did, but crispy enough. That mango habanero sauce looks fantastic.
one of the most well made cooking videos I've seen! Also I love wings, perfect vid thanks!
Made this, turned out great. Faster than baking. Moist and tender meat. 👍
Hey Bri, I'm only a couple minutes into the vid but one suggestion for preventing smoke from the rendering fat is crumble the foil real good under the sheet tray, small divets of rendered fat, not a flat molten slick working to set our smoke alarms off. Learned that from the gods at ATK. This particular god was Dan. 😊
Seriously some of the best wings I've ever made. I think this is going to be on regular rotation in my house now.
great video! I have it all correct except not letting them dry brine. my oven baked wings still taste great but I do want that crispy skin . I will try this tomorrow!
You can also bake them at 475 F for 20 minutes flip and cook for 15 more minutes. Those wings do look boss this way though!
Considering how much wings are costing nowadays, this is a godsend. I about cried when we got wings to kill a craving recently, it was 30 bucks for just me and money aint going that far. Thank goodness I was able to get overtime that week... FOR DAMN WINGS. Ridiculous. Can't wait to try this
Thats exactly how I make them, nice crunch to the skin even with sauce.
I love buffalo wings but HATE deep frying in the house. The splatters of grease everywhere in a three foot radius of the pot. The hassle of disposing of the used oil. The oily smoky smell that becomes one with your furniture and lingers for days.
I’m really looking forward to trying this out. Thanks for another really useful recipe!
I think I notice a little bit of Ethan’s influence on your videos with those cuts in to you describing what you taste. Very nice!
Dude you are killing it with these videos!
THANKS!!!!
Looks delicious!
Bri - Awesome technique for making crispy skin! I love it. Totally using this technique next time I wing it up! And might even try the habanero mango because it looks bangin!
wing tips are real tasty when nice and crisp, think chitlins
The baking powder trick is tried and true guys, he's not just ripping it from some other TH-camr. It's multiple cook books I own, one of which being a Weber grilling book.
I know you did the wings on your gas grill with a smoker box, and they looked fantastic, but I'd like you to try the same prepared wings on a ripping hot Weber kettle charcoal grill with some smoking wood. I don't think I've had better wings personally. This oven method is definitely the best method for those without a grill or those that don't want to deep fry.
Keep up the sick vids.
First presented 8 years ago by chef John from Food Wishes: th-cam.com/video/BDVg0u2YQ7Q/w-d-xo.html
Looking forward to trying this!
When I've made wings in the oven before, I've used the convection setting, although my oven also has an "air fry" button and I'm always trying to figure out if that's just marketing. Because from my understanding...convection is the same thing, no?
Deep frying is the best but I enjoy doing my wings on the traeger over being done in the oven. Still get a nice crispy skin after some prep work.
Nice video as always! Will try this drying out/baking powder method but in the air fryer first. Just too easy to shake the basket around to flip the wings. It gets super hot in no time as well.
Could I ask for a bit of general advice on this one? If I were to do this, I have two options: 1. Use my gas oven, but it's junk and it doesn't have a top broiler - the only option is to stick it in the drawer under the main, bottom heating element. Huge pain because I can't see the food, also because it's not an insulated cavity I'm not sure if they'd cook properly. 2. Use my Anova Precision Oven, but the small size would make me think that the oven would get way too hot and overcook the wings. Would I just leave the door cracked or open? Not only that, but it can only fit a pan just a bit larger than a quarter sheet - not too much food being made at once.
Looks great. But you lost me at the gas oven broiler. I have an electric broiler... but I'm not sure it works right. It doesn't always stay on. Maybe that's what it's supposed to do? I'm not sure, but I've never really been pleased with how it cooks. One thing you're spot on about though is hoisin sauce is awesome.
The Airfryer is pretty unbeatable for crispy wings but I will give this a shot. I do the baking soda/salt even when using the air fryer though so I guess it's not all that different. Excited as hell to try that mango habanero sauce! WOO!
Update: tried this and it was pretty phenomenal. dry brined for 20ish hours. I think laziness will make me use the air fryer most of the time but this is a great recipe. The mango habanero sauce is friggen amazing. I would eat that on wings no matter how they are cooked. hell give me a bowl of it, no wings needed.
An air "fryer" is literally a mini convection oven, so, not unbeatable:)
Huh? I’m confused as to what you’re saying? I’m well aware it’s a mini convection oven. That doesn’t make it unbeatable against a regular non convection oven. Which is what this video is. I would wager the majority of people do not have regular sized convection ovens in their homes.
what temperature and how long for wings in air fryer?
@@dingdong3000 depends on the size of the wings and your air fryer. id say experiment but 375-400 for 20-25 minutes is usually pretty good. might have to do more time depending on your air fryer though.
I cut the tips off but keep the wings whole. Less work and alot less flipping!
Thank you for your lovely compliment. I hope my recipe was able to help you .
I love me some wings!! Definitely trying this method and those sauces!
Thanks for watching I hope you do!
EXCELLENT VIDEO
Thank YOU for sharing this.
Him sticking his nose into the blender immediately after blending the pepper then coughing is a mood.
Gotta be honest, you'll get similar results spraying a little oil on the wings and just oven roasting at 220 C. Then finish just off in the grill. Way less micro managing, easier for the average home cook.
I love the cooking method, the sauce, not so much.
I love the Honey Bar B Que you get in the south, that sweet taste, when you take a bite, it bites back.
I use the same 'baking powder' method, but with a much lazier procedure. No 24 hour dry brine. 30 minutes at 250 and then 45 minutes at 425. No flipping. No worry. Perfect every time. Crisp skin, juicy inside.
Interested since i dont have an air fryer either. But I have found that boiling the wings can render the fat. Then proceed with drying and everything else. Of course i prefer dry rub.
I just did a version of wings for the first time using a sous vide method, which was my first time cooking with a sous vide cooker. I finished them on an extremely hot grill and a hand-held torch. Not bad for a first time especially since I did absolutely nothing to season them and just doused them with Buffalo sauce when finished. I searched TH-cam to see if you ever posted anything with sous vide and couldn’t find anything. Have you tried it? Any chance you can weigh in with a video? Looking forward to it if you decide to do it. Thanks for all of the great videos. I’ll be trying your grill pizza tomorrow night if all goes well.
Hoisin... YES! Thank You! Marty in New Jersey.
Hear you on the drying step in the fridge, curious to see if you have any pointers on recipes that require marinating the wings
I've been looking for pans i can throw in the oven 😮
I make wings at home all the time. I par bake them at 300 degrees for about 15-20 min and then finish them in the fryer to get the crispy skin. Don't discard the tips for stock. Fry them as the skin crisps up nicely and it's delicious.
Air fryer is the best 'healthy' way to make wings these days, I enjoy them more than deep fried.
I like the drumstick part of the wings
Just tried this. I've never had such tasty non-deep fried wings before.
Would highly recommend using aluminum-free baking powder for this to avoid metallic tasting chicken. Ask me how I know.
Alton Brown made oven wings, after steaming them first, then put them into the refrigerator, then putting them into a 425° oven
This is awesome! I’ve been cooking wings in the oven but they have always taken way longer since I didn’t know about the overnight fridge trick. What advice do you have for dry rub seasoning if I’m not doing a sauce? We prefer McCormick’s Kicken Chicken seasoning. Would I add that in with the other dry ingredients at the start?
super cool idea i WILL try!!.....and the lil dance at the end?....🤣😂🤣😂
hey bri, how do you stop the wings from having a freezer burnish taste from sitting in the fridge for so long uncovered?
What if you have a communal fridge and don't have the space to store wings? Does a Ziploc bag work?
Shoutout to Anna Olson ("Oh Yum with Anna Olson" YT channel name) for originally teaching me this! Will definitely try your mango habanero sauce recipe. Will also try waiting 24 hrs in fridge vs. the 2 hrs she taught me.
Edit: "Professional Baker Teaches You How To Make CHICKEN WINGS!"
And she learned it from Chef John from Food Wishes 4 years before she made hers.
th-cam.com/video/BDVg0u2YQ7Q/w-d-xo.html
Hey, Bri…
I did your dry brine on chicken wings, stuck it in the fridge for about six hours and broiled them. How easy and fabulous was that?
Hey Brian I love everything about your tutorials! Fall is in the air now, do you have a good pumpkin pie recipe?🥧
I have a very old video for it, I need to redo it!
Same technique for the air fryer ?
You should add fermented bean curd to your asian sauce. You'll need to blend or otherwise get it to dissolve however