When breading with flour with or without corn starch, try adding a dash of baking powder to the mix. That will lighten it up a bit and also increase the crisp factor.
Both wings look scrumptadelicious (lol). If it’s visual you’re going for; cornstarch and flour has it. But just like the Chef, I would eat both and I will definitely be making these this weekend with some greens, yams, mac and cheese, cornbread and for dessert- peach cobbler. Thanks for another great video- you never disappoint! ***Update***** First and foremost, many thanks to Mr. Make It Happen for sharing this recipe. Second--YOU MUST MAKE THESE WINGS WITH THE CORNSTARCH. That crunch from the initial bite is mind blowing!! And the color???? The taste??? What?? This is now my go to chicken wing recipe. EVERYONE IN MY HOME AND MY NEIGHBOR AGREES. Wow!!⭐️⭐️⭐️⭐️⭐️
@@evonnecarter1606 I got you Ms. Carter. Just came from the market and about to wash these greens and get my pot liquor started. Might even do the Mac and Cheese too, because Mr. Make it Happen would say: “ why da hell not?!” Lol
Why the hell not!! 😆 🤣 😂 Girrrrrl I wish we were neighbors!! I would bake a pound cake and we could eat and chat it up while you're throwin down in that kitchen! Lol
😋 When my dad makes fried chicken, or anyone in my family for that matter, makes fried chicken, he uses a combo of corn starch and flour. He seasons it, sifts it a couple of times, then it's ready to bread the chicken.
@@Whyareyoulying100 50 years experience cooking. I've tried many recipes of fried chicken over these last five decades. And buttermilk goes better in biscuits, not wasted on chicken. It does not make that much of a difference. I know it's not for the crunch.
This has become my FAVORITE TH-cam channel!! My husband questions the sounds I make (from the kitchen) when I'm on these videos 🤤. Y'all try the baked spaghetti 🍝 it's next level 😋
They both look FIRE! My Mom always used just flour when she made fried chicken. She would add season salt to the flour. She would cover it with the flour mixture, dredge it through a couple of eggs, and then flour it again before frying it.
I've always mixed 2 pt. flour 1 pt. cornstarch for crispier chicken crust. I will try the Sazon Goya to see what flavor enhancement it imparts. Looks great.
As a true chef such as myself I would like to add my 2 cents lol. From my frying experience, the 1st batch cooked always turn out darker then the rest of the batches! So I think you should try the test again but fry the cornstarch/flour 1st then the flour only and see if your results stay true!
That was fun! Bloopers at the end. I like the color on the cornstarch version too. But it doesn’t matter to me either. Thanks for the tip on the flower at the bottom of the pan.
Always double fry. The second (60 seconds) fry absolutely reinforces the crispiness of the fried crust. Also, I use 100% corn starch when battering fried foods. You’ll never go back to flour once you see how much crispier the coating is.
I really don't have a preference, I just love ❤️ 😍 some well seasoned, cooked to perfection, fried chicken wings! 😋 Your wings with the sauce L👀K Good!!!
I think I can say right now since you have them both out, I think the cornstarch and flour is more uniform. Like you said that’s the one I’ll try. I’ll let you know how it turns out thank you your friend Kathy.
No wing gets left behind but there’s a difference in texture and appearance to me with the cornstarch. I usually do a mix with flour 🤌🏽. Thanks for this recipe Mr MIH 🏝
I've never tried the corn starch in a fryer. I know that method makes them very crispy in the oven. Its football season so I'll be doing it up both ways! Thank you for the video
Looks delicious 😋. You can add a little bit of cornmeal for extra cripyness (about 1/4 cup won't hurt). Cornmeal blend or regular cornmeal would work. Thanks for the recipe. Will try.
you should try potato starch and the double fry method, its used for korean fried chicken for extra crunch. but regardless flour or cornstarch look absolutely delicious 😛
The one with the cornstarch definitely had a an actual crunch! Tried it one time and never went back. Awesome recipe! Never tried the brine. We just use mustard as a binder and keep it pushing lol. Will be trying this in the future!
Great recipe! I enjoyed my crispy wings with the added cornstarch. Keep making great videos. Sorry about the negativity of some comments. Keep on doing it anyway. You are a great teacher and chef. 🎉
Thank you so much! I still haven’t mastered it and have tried a couple of ways. It looks good but as soon as you inhale the chicken, all of the breading falls off. Gonna try this!
Hi Chef MIH, This was so interesting what you did and yes.....I'ved tried both.....back in the day we did not do cornstarch.....so if you like the crunchiness go for it.....
1) corn or potato starch does magic to fried chicken 2) adding 1/4 to 1/3 cup of flour to buttermilk batter gets some more irregularity in texture of the breading when dredge adheres (personal opinion) 3) double fry (300-320 degrees), amplify the crusting great quality vid, great looking food... thanks for sharing my man
Wow I made this tonight (with the corn starch). Yummy! I have three sisters who are excellent cooks and I am the one who was born without the cooking gene. But when I spring this on 'em they will be amazed! Lol
I would have to try this recipe I never tried buttermilk for frying chicken, It looks good & delicious , the one's with cornstarch look better & the light color looks even better. 👍
either way, they both look good and the crunch sounds good to. I'm like you i always put corn starch in with flour. and you can never make wings to hot. THE HOTTER THE BETTER..... LOL
Both kinds looked delicious, and that SAUCE 😋 ... Using Mustard in your Batter will lock in more flavor and make it crunchy.. It's also an Alternative to the Cornstarch. I personally use all 3 (Mustard/Cornstarch/Flour) with Spices, and I receive many requests to Cook for Events. I'm not even a Chef, but appreciate when people love my Cooking 🤗
Oh my Goodness Lord.. you popped up just in time birthday party for my son and daughter in law next month. He is turning the big 30 and she the young 25.. yes.. Thank you. I durn near licked my cell.. big Ups taah ya
Use potato starch instead. Gets crispier chicken than cornstarch. Plus, if you want to oven fry your wings, you don’t need flour, just the potato starch.
i use a 50/50 split of flour/ cornstarch vs your 3:1 ratio. It's noticeably crispier with the 50/50 vs just flour. Also add 1/3 to 1 of baking powder. Especially when airfrying.
Another epic recipe!! Those wings look so delicious and that sauce….wow. I was wondering where to order that frying basket?? Love to have one? Thanks again for sharing your time with us always appreciate 💕💕
Ok,",,,,,",Mr Make it Happen"" I put the mic up to my ear so I could hear that crunch😋 coming from both of them,and wow..👍🤗,,the one with the cornstarch added, was a better crunch and they look nicer in presentations and look delicious, So yes I will be most definitely be trying that one, thank you so much..., 😋👍,, Westcoast Listening 🙏🎧.""
I love adding cornstarch to my flour mix! I normally do equal amount of flour and cornstarch especially on my fried chicken and pork chops !! My pork chop is hands down it’s extra extra crispy!!! Yes the Kerrygold butter is the only way!!! My favorite butter💞💞💞
That sazón is a MUST at our house and honestly it’s nice to see it used commercially since it has msg. But i feel like msg has a worse rep than it deserves. Side note: for my gluten sensitive folks, tapioca flour is a great alternative I’ve found for fried chicken and gives a nice crunch as well
Good evening. When I tell you this is the best chicken wings that I have ever made. Believe it! The brine sunk into the chicken and it was moist, crunchy and delicious 😊. Thanks for a great recipe for success!
Chef that was a hilarious outtake at the end...LOL I voted for the cornstarch hands down...That sauce is BOSS...I made your bang bang shrimp , so DELICIOUS 😋
@Mr Make it happen I am definitely trying this for Friday night. Please what is the size of the sazon packet (to clarify is it a TBSP etc?)? We love badia sazón tropical (no MSG as you mentioned), but that is a 6 or 8oz container. TIA
When breading with flour with or without corn starch, try adding a dash of baking powder to the mix. That will lighten it up a bit and also increase the crisp factor.
good call
Yup... now.quit givin away my secrets 😅
Just kiddin much lov
That’s exactly what I was gonna tell him
Yes yes I do it with flour, cornstarch and baking powder
Just make sure you get baking powder that doesn't have aluminum in it. Will ruin the taste. Just check the label before using.
Both wings look scrumptadelicious (lol). If it’s visual you’re going for; cornstarch and flour has it. But just like the Chef, I would eat both and I will definitely be making these this weekend with some greens, yams, mac and cheese, cornbread and for dessert- peach cobbler. Thanks for another great video- you never disappoint!
***Update***** First and foremost, many thanks to Mr. Make It Happen for sharing this recipe. Second--YOU MUST MAKE THESE WINGS WITH THE CORNSTARCH. That crunch from the initial bite is mind blowing!! And the color???? The taste??? What?? This is now my go to chicken wing recipe. EVERYONE IN MY HOME AND MY NEIGHBOR AGREES. Wow!!⭐️⭐️⭐️⭐️⭐️
lol!! Thank you!
My kind of meal👍🏼
Pleaseeeeee send me a plate!!😋😋😋
@@evonnecarter1606 I got you Ms. Carter. Just came from the market and about to wash these greens and get my pot liquor started. Might even do the Mac and Cheese too, because Mr. Make it Happen would say: “ why da hell not?!” Lol
Why the hell not!! 😆 🤣 😂 Girrrrrl I wish we were neighbors!! I would bake a pound cake and we could eat and chat it up while you're throwin down in that kitchen! Lol
Both had a crunch but that cornstarch one definitely had more crunch 😁
😋 When my dad makes fried chicken, or anyone in my family for that matter, makes fried chicken, he uses a combo of corn starch and flour. He seasons it, sifts it a couple of times, then it's ready to bread the chicken.
nice... love it
I also do the same.
How we do it here in my part of the south too. This whole buttermilk stuff hasn't ever made much of a difference.
@@KyleenDrake buttermilk isn’t for the crunch it’s to brine the meat. Your chicken was definitely less juicy
@@Whyareyoulying100 50 years experience cooking. I've tried many recipes of fried chicken over these last five decades. And buttermilk goes better in biscuits, not wasted on chicken. It does not make that much of a difference. I know it's not for the crunch.
Lol the bloopers 😂😂. Yooo, your recipes have literally been a game changer for my little family of 4. Thank you so much for continuing to create 🙏🏽.
This has become my FAVORITE TH-cam channel!! My husband questions the sounds I make (from the kitchen) when I'm on these videos 🤤.
Y'all try the baked spaghetti 🍝 it's next level 😋
The only bad thing about this video is that I watched it right before bedtime! 😅 (pretty sure I'm going to dream about fried chicken wings tonight! 😅)
They both look FIRE! My Mom always used just flour when she made fried chicken. She would add season salt to the flour. She would cover it with the flour mixture, dredge it through a couple of eggs, and then flour it again before frying it.
I'm used to the flour only, but your delicious wings look good either way! I'm gonna try the cornstarch next time I fry
I've always mixed 2 pt. flour 1 pt. cornstarch for crispier chicken crust. I will try the Sazon Goya to see what flavor enhancement it imparts. Looks great.
Nothing beats whole fried chicken wings 🤤 but I think the corn starch version will be crispier
As a true chef such as myself I would like to add my 2 cents lol. From my frying experience, the 1st batch cooked always turn out darker then the rest of the batches! So I think you should try the test again but fry the cornstarch/flour 1st then the flour only and see if your results stay true!
Facts💯
@armandsmith1027 is that because the sweet spot of the of the oil temperature is found?
That was fun! Bloopers at the end. I like the color on the cornstarch version too. But it doesn’t matter to me either. Thanks for the tip on the flower at the bottom of the pan.
I'm at the point with you where I thumbs up and share before I watch because I know it's already about to be 🔥🔥🔥🔥
I love your name sis! Lavon is my son’s name as well lol
thanks for your support! I appreciate that
@@TheLisaDeesDelightsShow Awww that's Beautiful sis thanx😁 Tell sir Lavon👋
@@vonna7920 lol ok 😘
My aunt has been doing hot/honey garlic sauce for fried chicken since I was a kid...it's the best
Always double fry. The second (60 seconds) fry absolutely reinforces the crispiness of the fried crust.
Also, I use 100% corn starch when battering fried foods. You’ll never go back to flour once you see how much crispier the coating is.
Imma have 2 try that
I'm trying this tonight after seeing this comment ! ❤thanks
Do you season the cornstarch?
I have his knife and it is great. Beyond great. Highly recommend this item.
I use self-raising flour to fry my chicken and vegetables and it gives it that crunch without using the cornstarch.
has baking powder in already?
Yes
My mother-in-law from Alabama always used self-rise flour and her fried chicken was always dy-no-mite❤
I think they both look amazing! Thanks for the tip on letting them rest to get the flour to stay on .
I really don't have a preference, I just love ❤️ 😍 some well seasoned, cooked to perfection, fried chicken wings! 😋 Your wings with the sauce L👀K Good!!!
haha nice thanks for your support!
You no what you are an amazing cook to many people are trying to find something wrong this is Sheryl farmer I love watching you cook very nice😊
I use cornstarch when I'm baking my wings. Both sets of wings looked good to me. 👍
thanks for your support!
I think I can say right now since you have them both out, I think the cornstarch and flour is more uniform. Like you said that’s the one I’ll try. I’ll let you know how it turns out thank you your friend Kathy.
No wing gets left behind but there’s a difference in texture and appearance to me with the cornstarch. I usually do a mix with flour 🤌🏽. Thanks for this recipe Mr MIH 🏝
check out my short keto recipes channel it really good for weight loss th-cam.com/users/shortsRPIeum5mepQ
Its the Korean way of frying chicken
I've never tried the corn starch in a fryer. I know that method makes them very crispy in the oven. Its football season so I'll be doing it up both ways! Thank you for the video
I am disappointed that people are giving you crap in the comments. I enjoy your videos! You bring me so much joy and hunger!
Looks delicious 😋. You can add a little bit of cornmeal for extra cripyness (about 1/4 cup won't hurt). Cornmeal blend or regular cornmeal would work. Thanks for the recipe. Will try.
I'm always down to review a good fried chicken recipe. Both looks delish.
I'm 31 y.o and you just taught me a few new tricks. I bought a wire rack earlier today so I'm definitely putting it in to use today.
Love the wings with the corn starch, just placed an order. Thank you!
Thank you!
I've never deep fried my wing's with cornstarch and flour on when making Asian cuisine dishes but now ima follow your recipe 🖤🖤🖤🖤
I agree with you on the corn starch. They look delicious..❤❤
Both sets of chicken look amazing. I have to try that honey garlic sauce.
I believe the ones with cornstarch and flour. I too use this method. Happy Happy. They look real good.🤗
Most wings spots use cornstarch with a double fry 🔥
Now you know you be making it happen with these mouth watering recipes. Keep up the outstanding work.
Both wings looks scrumptious, but I like the color of the cornstarch ones. I absolutely love your channel 💙..
I definitely heard a louder crunch with the cornstarch wings. Literally making wings as I type lol I added cornstarch now!! Thanks!
The cornstarch color looks better but I’d eat either bc I know there’re both good. Love, love, love your channel!
This looks amazing, I will definitely be making these for my family. Thank you once again with a winning recipe
Yum cornstarch looks deliciously golden
I tried this recipe yesterday and my family love it.
you should try potato starch and the double fry method, its used for korean fried chicken for extra crunch. but regardless flour or cornstarch look absolutely delicious 😛
The one with the cornstarch definitely had a an actual crunch! Tried it one time and never went back. Awesome recipe! Never tried the brine. We just use mustard as a binder and keep it pushing lol. Will be trying this in the future!
Great recipe! I enjoyed my crispy wings with the added cornstarch. Keep making great videos. Sorry about the negativity of some comments. Keep on doing it anyway. You are a great teacher and chef. 🎉
Wings look DELICIOUS!😋😋
Wished we could have heard the crunch b4 the sauce was added.🤗
Thank you so much! I still haven’t mastered it and have tried a couple of ways. It looks good but as soon as you inhale the chicken, all of the breading falls off. Gonna try this!
After u dredge let it sit for a couple of minutes before dropping it in the grease, that should help some
Hey Matt👋🏽
I agree it's the color contrast and I would also say you can Taste the Seasonings better in the Corn Starch Mixture 😂🤣😁
I definitely like adding cornstarch to my flour since discovering this trick to make my wings crispier.
They both look good and sounds crispy. I'm going to try the cornstarch for the first time.
Hi Chef MIH,
This was so interesting what you did and yes.....I'ved tried both.....back in the day we did not do cornstarch.....so if you like the crunchiness go for it.....
I honestly like the corn starch/ potato starch mixture I don’t include flour it’s way crisper without flour.
I wonder why people don’t do this more often
@@shannonmld123 i wonder the same. I think a lot of people would be shocked to find out how light and crispy it is.
The chix is great!!! Are AB grillin and Mr make it happen really related?, both are great cooks
1) corn or potato starch does magic to fried chicken
2) adding 1/4 to 1/3 cup of flour to buttermilk batter gets some more irregularity in texture of the breading when dredge adheres (personal opinion)
3) double fry (300-320 degrees), amplify the crusting
great quality vid, great looking food... thanks for sharing my man
you made it happen again!! looks amazing and I learned a little something ☺
Yes, never too late to learn something new.
thanks for your support!
Beautiful golden brown Wangs!!!! 👍🏾♥️They both look good
All I can say is.....OMG, both look so good! Can’t wait to try it out!
They both looks delicious and crispy! You're awesome Matt! I love watching your channel! You're the BEST!! 🔥🔥🔥🔥🔥
Wow I made this tonight (with the corn starch). Yummy!
I have three sisters who are excellent cooks and I am the one who was born without the cooking gene. But when I spring this on 'em they will be amazed! Lol
I love seeing recipes that include seasonings I can find in Antigua 🇦🇬. I add dark Antiguan Cavalier rum to my wing sauce. Definitely subscribing.
Cornstarch! 🙌🙌🙌
Looking good. Cornstarch would be my bet.
i alwasy use cornstarch chicken looks delish .. will try the baking soda
I would have to try this recipe I never tried buttermilk for frying chicken, It looks good & delicious , the one's with cornstarch look better & the light color looks even better. 👍
I like the look of the ones in the cornstarch
I am hungry now..Awesome.
as always. Thxs for sharing
either way, they both look good and the crunch sounds good to. I'm like you i always put corn starch in with flour. and you can never make wings to hot. THE HOTTER THE BETTER..... LOL
Both kinds looked delicious, and that SAUCE 😋 ... Using Mustard in your Batter will lock in more flavor and make it crunchy.. It's also an Alternative to the Cornstarch. I personally use all 3 (Mustard/Cornstarch/Flour) with Spices, and I receive many requests to Cook for Events.
I'm not even a Chef, but appreciate when people love my Cooking 🤗
Nice! I will try that.. Thank you!
@@MrMakeItHappen You're more than welcome.. Thanks for all that you do, and making it Fun!
That's what I use. I found out about that mustard method out like ten years ago. Definitely was the best chicken I ever had
MUSTARD?!!!!!!!!! What???!!!! Say LESS friend! I’m definitely trying this one
.
My My My 😋 Lookin too damn good!! 🤤 I’ll take the cornstarch floured pieces please 🔥🔥🔥 💯
nice! Thank you!
Both look delicious and I’ll be trying out this recipe right in time for football season!
Oh my Goodness Lord.. you popped up just in time birthday party for my son and daughter in law next month. He is turning the big 30 and she the young 25.. yes.. Thank you. I durn near licked my cell.. big Ups taah ya
Love the bloopers!!☺️ and I stay with the cornstarch
🙌🙌
I like the flower ones ✨✨✨
They’re all ‘lookin’ good, lookin’ good’🤤🤤!!
Use potato starch instead. Gets crispier chicken than cornstarch. Plus, if you want to oven fry your wings, you don’t need flour, just the potato starch.
I always Use cornstarch & flour It's the BEST!!!!!
i use a 50/50 split of flour/ cornstarch vs your 3:1 ratio. It's noticeably crispier with the 50/50 vs just flour. Also add 1/3 to 1 of baking powder. Especially when airfrying.
Both wings looks delicious but I would have to go with the ones with the corn starch…tfs😊
Thank you!
@@MrMakeItHappen you’re welcome
Whole wings are EVERYTHING.
Hot honey garlic wow I just Wow 😮 the flavors bravo 👏🏾 Man 🎉 bravo …. I could cry happy foodie tears right now
Another epic recipe!! Those wings look so delicious and that sauce….wow. I was wondering where to order that frying basket?? Love to have one? Thanks again for sharing your time with us always appreciate 💕💕
Thanks for your support! Its from Camp Chef
Mate I haven’t seen you for a while but its good to have you back Phil from MeLbourne Australia
I post multiple times per week lol
You should try a Japanese style fried chicken using potato starch and show us what or if there are any noticeable differences
I love the cornstarch ones.
so good!
Ok,",,,,,",Mr Make it Happen"" I put the mic up to my ear so I could hear that crunch😋 coming from both of them,and wow..👍🤗,,the one with the cornstarch added, was a better crunch and they look nicer in presentations and look delicious, So yes I will be most definitely be trying that one, thank you so much..., 😋👍,, Westcoast Listening 🙏🎧.""
thanks for your support
I love adding cornstarch to my flour mix! I normally do equal amount of flour and cornstarch especially on my fried chicken and pork chops !! My pork chop is hands down it’s extra extra crispy!!! Yes the Kerrygold butter is the only way!!! My favorite butter💞💞💞
They both look great and I am sure they taste just as good. I use a combo of flour and cornstarch. TFS
Absolutely fantastic sir.. the cornstarch one not only has a better look but sounds more crunchy
Excited to try your recipe ♥️ thank you
That sazón is a MUST at our house and honestly it’s nice to see it used commercially since it has msg. But i feel like msg has a worse rep than it deserves.
Side note: for my gluten sensitive folks, tapioca flour is a great alternative I’ve found for fried chicken and gives a nice crunch as well
I always use cornstarch when frying chicken. 😋😋😋
They both look good I like the cornstarch look
New subscriber. Came here from being subscribed to Smokin’ & Grillin with AB. You guys are awesome and love both of your recipes ❤.
What a great guy!!! Great cook and good looking
It's a must to brine my chicken in egg mixture with gulden's spicy brown mustard and fry in flour and cornstarch mixture with spices 😋
I definitely use an equal amount of flour and cornstarch when frying my chicken! Best of both worlds!
Hey bro. What kinda frying pan is that and ever kinda oil are you using 10:03
Both but the edge to.the cornstarch ones...good job!!
Good evening. When I tell you this is the best chicken wings that I have ever made. Believe it! The brine sunk into the chicken and it was moist, crunchy and delicious 😊. Thanks for a great recipe for success!
I just did the fried chicken only 😊
Chef that was a hilarious outtake at the end...LOL I voted for the cornstarch hands down...That sauce is BOSS...I made your bang bang shrimp , so DELICIOUS 😋
Thanks for your support!
@Mr Make it happen I am definitely trying this for Friday night. Please what is the size of the sazon packet (to clarify is it a TBSP etc?)? We love badia sazón tropical (no MSG as you mentioned), but that is a 6 or 8oz container. TIA