That's the biggest thing I'll miss when I move out of my parent's house. My mum's a Tupperware addict, we have a drawer and half a tall cupboard filled with the stuff in all shapes and sizes. Having more than 1 big bowl is a luxury in small homes/kitchens.
Nesting mixing bowls are great - mine are out of a bit thicker plastic, with a lid. Great for short term storage in the fridge, salads, mixing batters... Or to bring something to a family gathering.
I really enjoy how informative she is. Informative without being elitist. You can see she has a lot of talent and professional experience but these recipes/tutorials are very approachable.
I was just thinking this! Especially because she just said she didn't want to add lime leaves because they're very hard to find. I feel like some youtube chefs show us all this amazing food and we just have zero access to some of the ingredients because no, not everyone lives in NYC. Some of us have like Wal-Mart, Dollar General, and maybe a single Asian market.
Sohla used to be a recipe developer for serious eats. They have a very science based approach to food which I've always really appreciated. I feel like I can see a lot of their attitude towards food, and teaching people how to cook, in her
I agree... on time I was watching NYT cooking channel and the host Melissa Clark started going off how she judges people if their olive oil is stored near the stove... "I immediately know they don't know anything about cooking, and I probably won't like what they make" I was so turned off I've never watched their channel again. Being an approachable nice person matters!
I was JUST saying the same thing as I inhaled her fish sauce wings that I made tonight! Not a lot of online cooks/chefs deliver the way she does. And her recipes ALWAYS work (unlike some others I will not name)!!
"Three windows that go nowhere" "it's probably gonna flood". Tell me you live in a basement apartment without telling me you live in a basement apartment, lol
That "new oven!" comment was underrated! Even I'm glad that these two were able to evolve from their other oven that couldn't hold a stable temperature to save it's life!!
I am really bad at seasoning my food enough to make it tasty. Sohla’s “the world is your oyster/get creative” attitude is very warm and encouraging to me 😊
I was there - I can recommend "50 great curries of India", by Camilla Panjabi, she measures out her species, and lets you get really comfy with using loads of spice :) If you are into Indian food, that is.
I’ve actually always wondered how to cook crispy, saucy wings. My saucy wings were always soft. My crispy wings were always deep fried. This sounds so much better. Thanks, Sohla!
as a cook that works in michelin starred establishements im surprised how much technique and science backed theory she brings to home cook tutorials . finally a show that doesnt underestimate the home cook . this is high quality content with no bs tips .
You can go "off-script" with like, tempeh wings instead of chicken wings, or even inarizushi. Easy-peasy! Actually, please report back with the micro-bubblage of the baking powder if you try. :)
A lot of Middle Eastern stores have pomaranite molasses. I use it in meat pies, with beef or lamb and it just gives this brightness that most ground meat pies don't have.
The only people who complain about hand washing in comments are people who don't cook but only watch videos... Everyone who does cook knows you're doing it about a million times per meal...
In Vietnam we do have fried chicken coated in a caramelized fish sauce glaze with lotsss of garlic and some chillies. We call it “canh ga chien nuoc mam”.
Sohla, you were gone so long I was worried! But I'm so glad it's because you guys have moved to a new home. Happy house warming and thanks for the new video!
I don’t even cook, I just love watching her work. She is so methodical, calculating and technical while also being so creative, out of the box and just all around cool.
my mother in law cooks wings this way and i always wondered how they didn't overcook..no she would not tell me how to make them..yes everything is fine.
Love that she keeps the ingredients more or less what everyone can get or make with some slight doctoring. Also like how approachable she makes flavors from other cultures' that some might be hesitant to try.
I so appreciate how Sohla takes time to explain the processes and reasons why it's worth adding an ingredient. Also, so glad that she's in a bigger space. She deserves it!
Yay!!! More Sohla videos!! I love the slight bit of quirkiness when she’s really passionate about something and she keeps talking to try to persuade you, almost, but in an awkward-shy way.
I just wanted to point out that when she says "bublage", the TH-cam captions generate it as "boob lodge." I laughed at that. Also, great video. Wings look fantastic.
Holy chicken wing master piece!!! I just finished these!! Words can not describe how yummy!!! Did pomegranate molasses and did not make it to the walnut sprinkle. AMAZING!! LOVE the dry brine it is amazing, will be doing this off-script!! THANKS!!!!!!
@@theouthousepoet Oooh. I wish I remembered. We've been binging Kenji lately, so I don't remember. I think he mentioned them being at Serious Eats at the same time, but not really knowing each other.
love this. I'm making these as snacks today. I didn't have any pomagranate molasses here, but you did mention maple miso, so I'm trying that. For the southeast asian style ones, I had dried Kaffir lime leaves (they had them at the store). the glazes already smell insanely good and I can't wait to get them on the wings.
I've always had a go-to glaze for my wings but I've never tried this method before. I did after watching this and they were the most spectacular wings I've ever had. Sohla is SO informative. I used honey, garlic (lots), low sodium soy sauce, orange rind/juice and a small amount of sesame oil. Sticky, crunchy and super delicious.
I so enjoyed Sohla in general but I gotta say, this is my absolute favorite Sohla series. It's not about a single recipe - it's infinitely more useful. Plus, a riffing Sohla is the best Sohla. "Why the hell not?" is the best answer to any hypothetical in cooking. The result might be awesome. It might be awful, but even when it is you'll have learned something.
I love watching you cook! I also love going off script. I almost always embellish upon a recipe, thinking to myself "Hmm...this is gonna be really good, but it'll be even better if I tweak it a little."
I have been struggling with my wings. I can't wait to try this method. What an enjoyable lesson. Thanks Sohla, can't wait to see more of your videos! You're a doll!
HEY FOOD 52! Why no captions?!?! They are super useful for Deaf and Hard of Hearing people, English Language Learners and watching videos while sitting next to a partner who is watching something else, and people with learning differences and just people who want to know what the ingredients are called. Jump into the 90's...C'MON!!!
They’re coming! We use automatically generated captions, but it takes up to a day for them to post. As soon as they are ready you’ll see the CC option! Thanks for your patience
UPDATE: they're working now! But FYI -- there is always a lag of a few hours before our captions become available. Thanks for your understanding and for advocating for accessibility, Jennifer. Also -- we always provide links to recipes in our description box, so if you're looking for the names of ingredients, check there first!
@@food52 The automatically generated captions are sub-optimal and need to be carefully edited by a human, FYI. I'm not hard-of-hearing but worked as a professional subtitler for a while and frequently shake my head when looking at the automatically generated captions.
1 tablespoon of corn starch and 1 tablespoon of baking powder per pound of chicken for the dry brine and cook at 425 (especially if you have a convection oven) and they are even more crispy.
Potato starch instead of corn was a game-changer for me. Not sure of the chemistry, but it's airier, it's nuttier, it's deeper in flavour. Side by side that and tell me I'm wrong.
@@yilona They serve(d) this at my fave pub. I cannot sit down without ordering at least one plate. Scallion garnish, bright and cheerful beer. Pre-lockdown pefection!
Sohla is the kind of chef that makes cooking even more fun because she's not tied to a recipe. Just go with the flow and have fun, be creative, be imaginative. That's what Sohla brings to cooking, as well as the reality of cooking/creating a meal and things not going as planned. Julia Child is really the only chef that I can say that about, too. She dropped a whole fish on the floor on her tv show and still used it. She wasn't a fussy French Chef. She's also just fun to watch because of her sunny, happy, don't be so serious attitude.
"A wok is a big bowl you can cook in" 😂🤣 You are so right!!! Thank you Shola now I know what I can use if I run out of big bowls. Love the recipe I am going to try both the sauces.
YES!!! I was worried when you were gone . How exciting to have a new place. wings look amazing. we are going to have to play around... my son just saw a recipe for P,B &J wings that sounds interesting. guess we are going to have a few versions. welcome back Sohlla . I missed you.
God bless you Sohla. I love watching you . You have the BEST energy. You seem so excited to present what you've discovered / tested and it's great. I also love the dash of chaos thrown in. I also love that you are clearly like me and don't want to dirty unneccsary dishes! I cannot wait to try this recipe!!!
I think this is the first video with Sohla where I really got a true sense of her personality, after years of watching. See finally feels herself. So happy for her.
Love !!! Now I’m ready to make this I just needed to bake mine and use baking powder. Love watching Sohla ^_^. Ik your washing your hands there’s just folks out there being extra and difficult cus they want. Anyway, the vinegar idea I’m on it 🏃🏾♀️ I’ll tag you very soon
Where have I been, never having had the pleasure of Sohla's tutelage? She is the best thing in cookery since Nigella. Automatic subscribe plus like! Thank you!
This dry brine was so good. Made my wings so dang crispy. I did a very simple honey mustard glaze with honey, Dijon, and acv. Also a sticky sauce with ginger, garlic, oyster sauce, and shao xing wine.
I never cook wings, but I’m so glad I watched this video. You’re approachable personality and recipe makes me excited to try new things. Also I’m excited to look through your other videos. Thank you for sharing!
Have been binge watching Sohla videos the last several days. The results of this technique remind me of the chicken wings a restaurant near the U of O served years ago. Will have to try it!
I usually do an orange juice, soy sauce, garlic and chillies glaze and it has its own personalitty and lets just say it has it personality and we love it
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Sohla not having two big bowls is the reality within cooking tutorials we need ❤️🙏🏼
That's the biggest thing I'll miss when I move out of my parent's house. My mum's a Tupperware addict, we have a drawer and half a tall cupboard filled with the stuff in all shapes and sizes. Having more than 1 big bowl is a luxury in small homes/kitchens.
I had to buy a mixing bowl set when i moved out. I thought ahead and bought two identical sets. 2 bowls of each size. Its been very helpful
I know, right. So real so what do...😉
@@phelanii4444 they nest though
Nesting mixing bowls are great - mine are out of a bit thicker plastic, with a lid. Great for short term storage in the fridge, salads, mixing batters...
Or to bring something to a family gathering.
I really enjoy how informative she is. Informative without being elitist. You can see she has a lot of talent and professional experience but these recipes/tutorials are very approachable.
I was just thinking this! Especially because she just said she didn't want to add lime leaves because they're very hard to find. I feel like some youtube chefs show us all this amazing food and we just have zero access to some of the ingredients because no, not everyone lives in NYC. Some of us have like Wal-Mart, Dollar General, and maybe a single Asian market.
Sohla used to be a recipe developer for serious eats. They have a very science based approach to food which I've always really appreciated. I feel like I can see a lot of their attitude towards food, and teaching people how to cook, in her
I agree... on time I was watching NYT cooking channel and the host Melissa Clark started going off how she judges people if their olive oil is stored near the stove... "I immediately know they don't know anything about cooking, and I probably won't like what they make" I was so turned off I've never watched their channel again. Being an approachable nice person matters!
Agreed!
I was JUST saying the same thing as I inhaled her fish sauce wings that I made tonight! Not a lot of online cooks/chefs deliver the way she does. And her recipes ALWAYS work (unlike some others I will not name)!!
"Three windows that go nowhere" "it's probably gonna flood". Tell me you live in a basement apartment without telling me you live in a basement apartment, lol
The people who live above her must always be hungry from the smells
Was I the only one who felt immensely happy about Sohla’s kitchen upgrade? She deserves it 🥺
That’s what happens when you’re properly compensated for your talent and hard work!!!
@@YourWifesBoyfriend you’re a crazy person.
@@jasminehudson30 Mental health shaming? Reported.
@@YourWifesBoyfriend Threatening me? Reported.
@@YourWifesBoyfriend source?
You know you're a Sohla fan when you are genuinely so happy for them that they were able to upgrade their kitchen
That "new oven!" comment was underrated! Even I'm glad that these two were able to evolve from their other oven that couldn't hold a stable temperature to save it's life!!
We love hearing from loyal viewers who feel our pain! :) Thanks for the comment and for continuing to watch Off-Script!
‘Micro Bubblageness’...ain’t that the guy from all those Christmas albums?
i just got a michael buble ad on this video... a bit freaky!
That deserves a golf clap.
It's just the one Christmas album actually
No... that's one of his elves.
that's the feeling inside when you hear his buttery voice
Yesssss! Also! You could use your wine rack for large bottles of sauce: soy sauce, olive oil, shaoxing wine, vinegars, etc! And also champs.
Vinegars was my first thought 👍
Love this idea! A wall of vinegar!
@@Dvlnblkdrs84 I'm really glad there's a corner of the internet that's stoked on the idea of a vinegar wall.
hell yeah you could put up all kinds of oil and sauce bottles
Yes! I msure she can find cute spice containers that would fit in there too!
I am just so happy for Sohla to see her in a new, bigger kitchen with an actual oven that can hold a stable temperature!
SOOOO deserved!
I just love her personality. She's so genuine and fun to watch.
I am really bad at seasoning my food enough to make it tasty. Sohla’s “the world is your oyster/get creative” attitude is very warm and encouraging to me 😊
I was there - I can recommend "50 great curries of India", by Camilla Panjabi, she measures out her species, and lets you get really comfy with using loads of spice :) If you are into Indian food, that is.
As long as it's Sohla, I don't care what kitchen
yep
Yeeeeeahhhhh, but that backsplash has GOT TO GOOOOO. 😅
Agreed!
@@jennybee1971 They just moved though
But I love how much more light and space she has now. If BA had paid her what she's worth, she could've had this sooner
I’ve actually always wondered how to cook crispy, saucy wings. My saucy wings were always soft. My crispy wings were always deep fried. This sounds so much better. Thanks, Sohla!
Love when Sohla thinks of one flavor idea and then can’t stop thinking of more ideas
“... barely feels like flesh”
*continues rubbing the chicken wing
“People don’t like that word when talking about food”
🤣🤣🤣
The signature clap during the intro is what I needed on this Monday. Love you Sohla!
Sohla gives such huuuuuge "cool big sister" that always promotes "do what makes you happy" vibes
Sohla on a Monday - so needed!! I am going to make a version of these for Superbowl next Sunday!!
I'm vegan but I'll watch anything with Sohla in it
Same!
Yesss!
Saaaaame!!! Sohla transcends all diets!!!
Omg yeeeeessss!
Now I’m thinking about doing this with cauliflower or crispy tofu 😍just veganized it 😋
We need a collab of Sohla and Samin "Heat, Sweet and Acid" Instant hit!
I love both of those women that would be INCREDIBLE
as a cook that works in michelin starred establishements im surprised how much technique and science backed theory she brings to home cook tutorials . finally a show that doesnt underestimate the home cook . this is high quality content with no bs tips .
It makes me so happy that my favorite chef is sharing my favorite dish with her audience! Fesenjun (and other Iranian food) is underrated!
Wait, if Ham is over there, who is manning the Ham Cam!? I can only assume that Clem is doing the filming!!
The only logical explanation
Fantastic dog.
Clem is such a good dog
Clem Cam?
Yes to cartiladges, yes t o flats, yes to my husband eating the drumettes and leaving all the flats to me.
I swear I make a meal from my partners leftover wings.
sohla: publishes a chicken youtube video
me, a vegetarian: yes, absolutely
Yup.
100%
You can go "off-script" with like, tempeh wings instead of chicken wings, or even inarizushi. Easy-peasy! Actually, please report back with the micro-bubblage of the baking powder if you try. :)
@@halifaxjade i tried using baking powder on some cauli wings and can confirm, crisp factor at least tripled!!!!
"These are going to be glossy, glazey, sweet, spicy"
*Rick wants to know your location*
🤭🤭😂
A lot of Middle Eastern stores have pomaranite molasses. I use it in meat pies, with beef or lamb and it just gives this brightness that most ground meat pies don't have.
The only people who complain about hand washing in comments are people who don't cook but only watch videos... Everyone who does cook knows you're doing it about a million times per meal...
Yes, you have to or else you will very soon have food smeared all over the place. No such thing as cooking without washing your hands.
Precisely. Who neeeeeds to watch someone wash their hands?
I feel like she is the only one that could explain rocket science to me and I would totally understand it first time around, she is amazing
Omg Sohla as an Iranian words cannot express how excited I am to try Fesenjoon wings, BRILLIANT idea, love you 🔥🔥🔥
"360 Crisp" sounds like a series that needs to be made and merch to accompany.
+1
Sounds like the type of brand Tommy Haverford would come up with on Parks and Rec
store rolling pins in the wine rack, works great
What a great tip! Thanks, J!
How many rolling pins you own?
I ask, because I have none... (I use an empty wine bottle!)
@@diannt9583 Three: Dowel, French, and textured...and a small dumpling pin
And who says whiskey and gin can’t be parked there as well.
@@fordhouse8b I guess it depends on the shape of the bottles. I generally keep my sherry and port there and the booze on the sideboard.
You could just tell how much Sohla loves cooking and how passionate she is about it... it’s so inspiring
In Vietnam we do have fried chicken coated in a caramelized fish sauce glaze with lotsss of garlic and some chillies. We call it “canh ga chien nuoc mam”.
There are now 3 (4 maybe) channels featuring Sohla and I am here for all of it. She is a gem.
Sohla, you were gone so long I was worried! But I'm so glad it's because you guys have moved to a new home. Happy house warming and thanks for the new video!
I don’t even cook, I just love watching her work. She is so methodical, calculating and technical while also being so creative, out of the box and just all around cool.
I know she's a chef, but I REALLY know she's a chef by her arm tattoos
my mother in law cooks wings this way and i always wondered how they didn't overcook..no she would not tell me how to make them..yes everything is fine.
Well that’s a story about your mother in law. Now, take my mother in law.
Go on take her, I’m done with her.
Love that she keeps the ingredients more or less what everyone can get or make with some slight doctoring. Also like how approachable she makes flavors from other cultures' that some might be hesitant to try.
Seeing J Kenji Lopez-Alt appreciation makes me happy.
Feels like I'm watching Binging with Babish.
Am I the only one who wishes to know Sohla in real life? She’s the best.
Definitely not!! I’m so happy she’s being properly compensated. It’s what she deserves.
She's my friend in my head🙂
I so appreciate how Sohla takes time to explain the processes and reasons why it's worth adding an ingredient. Also, so glad that she's in a bigger space. She deserves it!
One time, in another video, she said "don't let that dough boss you around." I've loved her ever since.
every time Sohla comes up with a great idea she says "WOAH" so now I subconsciously started doing it and i love it
This series gives me a serotonin hit during these trying times
Yay!!! More Sohla videos!! I love the slight bit of quirkiness when she’s really passionate about something and she keeps talking to try to persuade you, almost, but in an awkward-shy way.
gosh i am so glad she left BA. no cook has inspired me as much as her. you're the best sohla!!!!
Ham letting sohla eat his chicken is all I want in a marriage
I thought Ham was the dog...
Find the NYT Cooking vid where Ham and Sohla are working together if you wanna see some couple goals
And the cartilage! Lol so cute tho
@@Brillobreaks 😂😂😂😂😂
One thing I love about Sohla (there are many things to love) is that she always credits where she gets her inspiration. 👏
A bowl is just a wok that you can't cook in.
Are you actually Uncle Roger in disguise??
I just wanted to point out that when she says "bublage", the TH-cam captions generate it as "boob lodge."
I laughed at that.
Also, great video. Wings look fantastic.
Hahahahaha awesome!!
I have watched 100% of sohlas videos PLEASE KEEP GIVING ME MORE I NEED THEM
Holy chicken wing master piece!!! I just finished these!! Words can not describe how yummy!!! Did pomegranate molasses and did not make it to the walnut sprinkle. AMAZING!! LOVE the dry brine it is amazing, will be doing this off-script!! THANKS!!!!!!
When I watch Kenji talking about Sohla, and Sohla talking about Kenji, I know I'm in a cooking echo chamber I never want to leave.
Whoa what what?!
Please direct me to Kenji referencing Sohla! I will be there for it!!! Amazing!
I love them both so so so much
@@theouthousepoet Oooh. I wish I remembered. We've been binging Kenji lately, so I don't remember. I think he mentioned them being at Serious Eats at the same time, but not really knowing each other.
@@theouthousepoet th-cam.com/video/jZPztxgHuCE/w-d-xo.html
@@nycgus thank you!
love this. I'm making these as snacks today. I didn't have any pomagranate molasses here, but you did mention maple miso, so I'm trying that. For the southeast asian style ones, I had dried Kaffir lime leaves (they had them at the store).
the glazes already smell insanely good and I can't wait to get them on the wings.
I've always had a go-to glaze for my wings but I've never tried this method before. I did after watching this and they were the most spectacular wings I've ever had. Sohla is SO informative. I used honey, garlic (lots), low sodium soy sauce, orange rind/juice and a small amount of sesame oil. Sticky, crunchy and super delicious.
The most intelligent and inviting cook. Love this human.
I so enjoyed Sohla in general but I gotta say, this is my absolute favorite Sohla series. It's not about a single recipe - it's infinitely more useful. Plus, a riffing Sohla is the best Sohla. "Why the hell not?" is the best answer to any hypothetical in cooking. The result might be awesome. It might be awful, but even when it is you'll have learned something.
Me liking the video a minute into it, knowing i'm going to watch the whole thing, but wanting to immediately give the love.
Just made wings! riffed with honey and mirin for sweet, gochujang and a little Szechuan spicy blend for heat, and rice vinegar for sour. :9
Sohla was put on this earth to calm us all and to bring joy.
I love watching you cook! I also love going off script. I almost always embellish upon a recipe, thinking to myself "Hmm...this is gonna be really good, but it'll be even better if I tweak it a little."
I need the episode dedicated to how Sohla’s new kitchen turns out!!!
I have been struggling with my wings. I can't wait to try this method. What an enjoyable lesson. Thanks Sohla, can't wait to see more of your videos! You're a doll!
HEY FOOD 52! Why no captions?!?! They are super useful for Deaf and Hard of Hearing people, English Language Learners and watching videos while sitting next to a partner who is watching something else, and people with learning differences and just people who want to know what the ingredients are called. Jump into the 90's...C'MON!!!
They’re coming! We use automatically generated captions, but it takes up to a day for them to post. As soon as they are ready you’ll see the CC option! Thanks for your patience
UPDATE: they're working now! But FYI -- there is always a lag of a few hours before our captions become available. Thanks for your understanding and for advocating for accessibility, Jennifer. Also -- we always provide links to recipes in our description box, so if you're looking for the names of ingredients, check there first!
@@food52 The automatically generated captions are sub-optimal and need to be carefully edited by a human, FYI. I'm not hard-of-hearing but worked as a professional subtitler for a while and frequently shake my head when looking at the automatically generated captions.
1 tablespoon of corn starch and 1 tablespoon of baking powder per pound of chicken for the dry brine and cook at 425 (especially if you have a convection oven) and they are even more crispy.
Potato starch instead of corn was a game-changer for me. Not sure of the chemistry, but it's airier, it's nuttier, it's deeper in flavour. Side by side that and tell me I'm wrong.
I love doing like a korean bbq-ish wing. Will definetely try your method of cooking the wings!
That should work great! Love that you’re going off-script :)
I love that idea! A gochujang-based sauce with lime, maybe?
@@yilona They serve(d) this at my fave pub. I cannot sit down without ordering at least one plate. Scallion garnish, bright and cheerful beer. Pre-lockdown pefection!
Sohla is the kind of chef that makes cooking even more fun because she's not tied to a recipe. Just go with the flow and have fun, be creative, be imaginative. That's what Sohla brings to cooking, as well as the reality of cooking/creating a meal and things not going as planned.
Julia Child is really the only chef that I can say that about, too. She dropped a whole fish on the floor on her tv show and still used it. She wasn't a fussy French Chef.
She's also just fun to watch because of her sunny, happy, don't be so serious attitude.
"A wok is just a big bowl.....that you can cook in."
I want a t-shirt or sticker with that saying.
I love Sohla shes one of the smartest chefs on TH-cam!! I’m so happy that I can still watch her on this channel!! ❤️❤️❤️❤️
We are too! Thanks for coming back!
I love Sohla and I love that she brings in the old school Bradisms too with her tossy toss of the wings in the marinade.
"A wok is a big bowl you can cook in" 😂🤣 You are so right!!! Thank you Shola now I know what I can use if I run out of big bowls. Love the recipe I am going to try both the sauces.
The chicken wings are appropriately socially distanced
YES!!! I was worried when you were gone . How exciting to have a new place. wings look amazing. we are going to have to play around... my son just saw a recipe for P,B &J wings that sounds interesting. guess we are going to have a few versions. welcome back Sohlla . I missed you.
To borrow a phrase: WHOA. PB&J wings? Color us intrigued!
God bless you Sohla. I love watching you . You have the BEST energy. You seem so excited to present what you've discovered / tested and it's great. I also love the dash of chaos thrown in. I also love that you are clearly like me and don't want to dirty unneccsary dishes! I cannot wait to try this recipe!!!
I think this is the first video with Sohla where I really got a true sense of her personality, after years of watching. See finally feels herself. So happy for her.
Love !!! Now I’m ready to make this I just needed to bake mine and use baking powder. Love watching Sohla ^_^. Ik your washing your hands there’s just folks out there being extra and difficult cus they want. Anyway, the vinegar idea I’m on it 🏃🏾♀️ I’ll tag you very soon
And we love that you made it to the end :) thanks for watching, @emikoftokyo!
Sohla needs her own Netflix series centered around all of her knowledge on food and passion for cooking.
YES!!!!
Mildly terrified of the giant bowl of habaneros in the background.
She was making hot sauce! :) good eyes, Kate!
One can never have too many habaneros.
Hahahaha I didn’t even see that
Where have I been, never having had the pleasure of Sohla's tutelage? She is the best thing in cookery since Nigella. Automatic subscribe plus like! Thank you!
Sohla this is so delicious! And you explain every “why”. I love it. Thank you!
This dry brine was so good. Made my wings so dang crispy. I did a very simple honey mustard glaze with honey, Dijon, and acv. Also a sticky sauce with ginger, garlic, oyster sauce, and shao xing wine.
Used this recipe with a Japanese style sauce and they were super delicious. Exactly the kind of wings I've been chasing.
Sohla is the GOAT
The way Sohla describes her food is INCREDIBLE
I love anything sohla does. always an instant click
so happy for Sohla and her new Kitchen. you earned it
I never cook wings, but I’m so glad I watched this video. You’re approachable personality and recipe makes me excited to try new things. Also I’m excited to look through your other videos. Thank you for sharing!
Have been binge watching Sohla videos the last several days. The results of this technique remind me of the chicken wings a restaurant near the U of O served years ago. Will have to try it!
Sohla: I always put a spoon of MSG into my dry brines
Uncle Roger has entered the chat
lol YES
I usually do an orange juice, soy sauce, garlic and chillies glaze and it has its own personalitty and lets just say it has it personality and we love it
Thank you, Sohla! You and your wing creativity made my Monday💖
Sohla is just the perfect human being we should all aspire to be!
pomegranate reduction is the best thing ever. put that in your salad dressings too and vinaigrettes too it's amazing
I love it. Another great thing is balsamic reduction.
SOHLA SOHLA SOHLA SOHLA SOHLA!
I love sohla, she’s my favorite out of all of the bon appetite staff.
WOOOOW! I just got pomegranate molasses as a gift and didn’t know what to do with it! This is a cool recipe I gotta try!
Love Sohla’s energy and this recipe is...wow.
You should do cauliflower wings too !!! This recipe looks amazing.
Man, she couldn't be more fun ... Love the methods and really digging the personality!
You’re not going to believe this, but ‘Trusty Large Bowl’ was the name of my high school ska band.