I used to watch you on public access with my mom when I was a kid. She wrote you and asked about a bamboo cutting board you had. You replied and thanked her for watching. Glad to see all your success, you’re a good dude.
I just had to drop a note to say how much I appreciate your videos. In my family, I was the one known as the "non-cooker" or "bad cook." However, since I had my son, Max, I wanted to hone my cooking skills so he could have a nice home cooked meal most days. Let me tell you that I have cooked several of your recipes, and they are all delicious. However, this one made me feel like a shining star cook. It turned out amazing, and I can now proclaim that i am indeed a good cook!
You need to watch Adam Ragusea's video on garlic and why there is differences in the flavor of garlic that has been processed vs fresh. It was very interesting! I love knowing the why of things. It is the membrane sir! Not the seeds! yes they add a little tiny bit, but it is the membrane! I love spicy too!
Have been using fresh garlic for 3 decades- always eschewed the garlic paste- Sam sold me on it for MANY cooking situations. I now keep two tubes and many heads of garlic at all times
Definitely trying these. our kids are obsessed with your channel....we bought your cookbook and so far everything's a hit! I may lie some days and say a (basic meal) recipe is yours just to get them to try it😂
Definitely one of Sam's most inspiring videos, gave me great ideas about using different sauces for the wings. And of course as always super entertaining. The people who hate Sam hate him because they can't take the realness.
WOW! We just finished devouring a pile of wings using this recipe. We used our own sauces though. These were the best that we have ever had at home. No need to try any other recipes because this one is outstanding!
Sam, I’m originally from the Midwest and have always possessed “safe”, boring eating and cooking habits - your typical meat and potatoes kind of gal. A chef’s salad with avocado in it was the most exotic addition to my diet. But, thanks to you, I’ve been buying and trying all kinds of spicy and complex seasoning combinations, and the products they’re found in, and for the first time in my life, I’m enjoying cooking and eating again. I know it sounds silly, but even buying a can of Old Bay was outside my norm. I did it to make your Jambalaya recipe, and it was fast, fun and very tasty. I’ve also bought the Asian Mayo, and you’re right, it does taste better. A jar of chili garlic sauce has also been a wonderful addition to my regular rotation of recipes. It’s like I’ve lit a fire under my taste buds, and I’m thoroughly enjoying pumping up the flavor volume on all my regular dishes like meatloaf, burgers, grilled chicken, and your Salisbury steak recipe too. I wish you allowed a small audience to sit in and watch one of your tapings. I’d love to be a fly on the wall, and enjoy the experience up close. Keep up the good work. BTW, I’m looking forward to my birthday this year because I’ve already asked my hubby to buy me your Nakiri knife. I’m betting that the blade is a bit deeper (wider?) than my chef’s knife. I’ve watched you use it, and it seems easier to pick up chopped foods with it.
Big fan of the channel. The first video I ever watched of yours was the chicken street tacos with the avocado cream sauce a few years ago and have been a huge fan since. I'm wondering if you guys could time stamp your videos? Especially on the videos in which you are making "three whatevers three ways". Is it the biggest deal for me to search through the video to find exactly what I'm looking for? Of Course not, but I just had the idea and figured I'd suggest it. Thanks for all the advice over the years. I've learned a ton from your guys' channel and I appreciate your work and humor. -Kellen
Honestly, the most crispy wings I like to make are the ones tossed in some corn starch, seasoned, and then deep-fried. Nothing gets crispier than that....so satisfying
And so, in order to save my marriage.... I learned to cook from you. Covid took away three jobs. But not my wife's. So I have become the house husband, cooking three meals a day. You have saved my marriage lol
The 7" Nakiri knife is absolute hammer for what I use it for and it's pretty much anything from cutting meat to slice and dice onions or mash garlic or cut buns. It's awesome and it can do anything!!! Got it as father's day gift and love it!!!
Struggled with this for years. Then i bought my wife a ninja foodie air fryer. Pressure cook the frozen wings for 10 minutes, then 20 in the air fryer. Better than any deep fried restaurant!
I don't "hate watch" your videos. I watch them while drinking beer in the evening to then get hungry enough to make something good so my wife can yell, "Are you cooking again? We JUST had dinner!!"
Shit. Tell me about it. I deal with the same. Beer, late night cooking and always getting yelled at. I'm only trying to eat, dammit! ... Having a blast doing it too!.... But wait... I don't have a wife... and my girlfriend works nights, so... Who the fk is yelling at me?!.... maybe it's time I have one less beer next time.
If I wanted to make a dry double baked Cajun chicken wing, do I put the cajun seasoning on before or after the oven? It's just some seasoning I have, nothing 'wet'. Love the channel!
We are always looking forward to Mondays Wednesdays, Fridays yall are awesome. You have totally elevated our cooking we are quick to tell our friends about yalls great show!
Thank you for helping us not eat the same thing all the time. Also I love that you cuss on your show it humorous and I think it creates a good atmosphere. Your Italian sausage stuffing was a hit for thanksgiving, I will never make it the old way again. ❤
I love your videos. I was raised by my grandmother she was a chef and got me into food and cooking. I lost that touch for a while due to life but you brought me back to loving cooking good food again. I have cooked for 12 years professionally and am 28 years old, I cook well and am a good chef you just bring a joy to making "your own twist". -thank you.
I used to fuss about kids who would watch youtubers. Now I get excited every time Sam drops a new video. My family watches them as a group sometimes. My 8 year old just came and asked me if he could watch Sam the cooking guy while he ate his Cheerios 😂
Love the humor…. Like when you reference the food to kids lol…. Started watching not to long ago after looking for a way to make shrimp scampi and ran into your old school shrimp scampi video…. Easy to follow recipe…. Wife loved the way it came out…. Been a subscriber ever since….hope to be fortunate enough to get me one of them garlic press🙏🏼🙏🏼🙏🏼. Keep up with what your doing you make cooking fun.
Long time subscriber, I must say… part I love most about sams recipes is that they are very easy to substitute things. Referring to the cilantro discussion if not liked, can go green onion or anything you want. Most of his recipes are like this and simple to follow or change to make your own 😁
Ever since i was a teenager i've always liked cooking. Seeing you perfect perfection not only makes me hungry, it makes me want to jump in the kitchen and start cooking. ty for this wonderful video. i'm going to try this out? theres only one question, where can i find go ju jion? i spelled that wrong -_-
Thanks for always providing such great content, recipes and fun and funny entertainment!! I especially love the banter with Max and Chance 😂 Where do you find the black stone cutting boards you have?
Big fan of your show. Former chicken processor employee: The end pieces of a wing are the "drumette" and the "tip" The middle piece goes by any of several names: "wingette" (most common), "flat" (more common in industry), "mid", "mid joint" (why? It's not a joint), and "lower wing".
Hy sam my name is Oratile 18 from south africa and I've been watching all your videos 2 years now and your content is so amazing🤩.you've motivated me to start my own restaurant sir and I thank you for that.🔥👨🍳👍
I sorta kinda did this yesterday without the sauces. I totally bathed the wings in garlic, onion, smoked paprika, and a touch of Cumin powder. I basted them with Sweet baby ray's bbq sauce. I don't normally eat a lot in one setting, but I ate 5 pounds of wings. If I had more, I would have eaten more. I basted them in the sweet baby ray's before putting in the oven. Probably the best I have done with wings.
It's the kinda Kenji method. Seasoning and then tossing them in the fridge overnight actually helps a lot. In his newest wings video he also tossed them in a little corn starch.
I'll forever appreciate you zien,you've helped I and my family alot...Since the pandemic till now,your advises and podcast format have been inspirational and helpful to us while making our menu budgets.. My husband and I have been able to be minimal,consciously spending on recipees and saving to invest wisely...We've been able to earn on a weekly basis and that helps the family alot....You've been a blessing to this generation,We all love you❤️😌
Lol🤭👵, Passive income is no secret. With the guidance of an investment professional,I've been able to spend more time with my family while putting my savings💰at work
Elizabeth Cox There are a whole lot of investment opportunities out there(Stocks,C rypto,real estate and NFT's)but my best advise is to get the services of a professional to assist you on how to make profitable investments.
Genetics. Same as some people can smell the asparagus odour in their pee and some can't. One place I worked, I would go out for thai food with a work colleague and he hated coriander / cilantro and I love it, so I was allowed to have his as well. More for me win :)
You'll find many find it tastes awful, likened to soap... I've never gotten soap per se but it's pungent and perfume-esk to me. Completely destroys some foods, others it's subtle enough to ignore.
Hello Fresh recipes taught me cool cooking techniques also, and how to use spices. I’ve cooked my whole life, but these easy recipes also use great spices etc.
Sam: "Hey boys what kind of youtube channel is this?" Boys: "Cooking!!" Sam: "So why the would we be sending people away from our channel to buy food from somebody else. Why?" Boys: *ready to answer "Because we get paid to do it"* Sam: *Cuts them off before they say anything* "rhetorical question. Please don't answer it" Continues into paid promo.
a series of easy to make college foods sound like a good idea. a few things where what is left in your fridge things or easy ways to push up stuff like; you have those cheap strawberries that taste sour because they are bad and cheap, that yoghurt you havnt finished and that lil bit of wishkey left, stuff like that.
Instead of 450 for 45 minutes and then a couple of minutes under the broiler. I go with 425 for 65 minutes, turning every 20 minutes. It is a perfect, crispy golden brown.
I would love a garlic press Sam, love your videos and the fact that your son works with you. Not sure how you reach people that win but my email is ashoor@gmail.com
Sam, My mother and I watch your channel religiously! Laugh our asses off at your humor! Love you tons! Now for a question, what is your cutting circle made out of on the outdoor kitchen? She thinks it’s the same as the EVO, I say some sort of stone? Pls help solve this for us! Dindra
My boyfriend and I recently found your channel and love it! I have been in search for the perfect crispy baked wings recipe and lo and behold I found yours and tried it tonight. WOW, they turned out fall off the bone fabulous! I added some Cajon seasoning to the wings before adding the baking soda for an extra kick and made your hot sweet buffalo sauce from another one of your wing recipe videos for dipping. My search is over - thanks Sam and crew!! *chefs kiss*
I've cooked wings this way for years... Only difference is I coat all the wings in olive oil and add smoked paprika with salt pepper garlic... Parchment paper under the rack helps with cleanup big time
I don't think people are worried about spray affecting the food as much as just trying to lessen the impact on the ozone layers with aerosol. I personally season grates with an onion I intend to use with the cook typically or oil up a rag because of it. Just wanted to inform in case you hadn't heard this.
Sam, The real secret now is just finding the wings at the grocery store And……..affording them As a kid, wings were 10 pounds for a dollar. Yes! 10 cents a pound I hate Buffalo!!!!!
ordered your knife cant wait to see how it works my dad was a chef in chicago raised in kitchens french lots of fun love food and cooking and your approach to food its supposed to be fun and delicious
The seeds actually contain no heat, it’s the placenta of the pepper where the heat and capsaicin reside. Don’t thank me, thank Johnny Scoville from Chase the Heat. Go subscribe!
Next thing to make: ground pork browned, salt and pepper to taste. On another pan after meat is browned, halved/quartered mushrooms, shallots and lots of butter for 12 minutes. Add garlic, thyme, balsamic vinegar and white wine to deglaze. While that is going, diced tomatoes and frozen veggies (preferably broccoli) to steam with ground pork. After the 12 min with mushrooms and shallots, then garlic, thyme, balsamic vinegar and white wine after 3 minutes to simmer, add to meat concoction for 3 minutes. Serve with rice.
My bf and I fell in love with your channel after making the greek chicken your wife really liked. Then we made your at home big macs. We are forever grateful. Hoping to get one of them there mystery boxes. That garlic press looks heavenly. I used to think they were a waste, turns out I just had one that didnt work
Just wanted to thank you for changing my view of ribs…used to dislike them until I tried your method…now I can’t get enough! I already bake my wings exactly like this, but I will try your toppings. Thanks Sam!
Ive been doing this for ages, the biggest benefit is that, while not by much, theyre healthier than deep fried wings. The only comparison would be with air-fried, but even airfried uses oil. My friends love these and I make them for every party. Cooking time does go up when yer doign 100+ in the oven tho lol
Guys - best cooking channel on TH-cam. I have learned more on how to cook good food from watching Sam than any other chef on Food Network. Just wish you guys would list the recipes but I guess it gets me to watch the same video repeatedly so I get the recipe just right.
Wow! almost 3 million subscribers! Congratulations! I found you back when you only had 30k(?) subs... I have loved every one of your videos, have made/tried perhaps 50% ish of them and have loved them all. You and I are on a first name basis, I speak about you almost daily to my family and friends. I remember when I first found your channel I binged watched you for days.....remember. the long podcasts and the cooking in your home kitchen?.... you've really found your groove. I love you Sam!!! Also, thanks Max.... He couldn't have done it without you....
I do these exactly the same way season before with pepper/garlic powder but no salt until after they are cooked. The salt draws out moisture to the skin.
Thank you Sam !!! I tried the wings with the Korean style today with the gochugan paste using your recipe and both my wife Karen and I loved them!!! We have been watching you TH-cam shows lately and you are the one we will be talking to our friends about!!! You guys are great!!
I agree with spraying your grill with oil before you put food on it to keep it from sticking. But I’m not a fan of the propellants used to aerosolize the oil, so I use one of those hand pump pressurizer spray bottles. The droplets aren’t as fine as they are from a can, but I feel better not eating propellant Thank you again for a great meal idea. I’ll try to make it
I’ve been doing my wings like this forever. Except I mix equal parts paprika & baking powder, plus cayenne and garlic powder. After I toss it all together, I place them on a baking sheet w/ a cooling rack and leave them in the fridge overnight. Before going in the oven, I remove them from the fridge and let stand for 30 minutes. 425°, turning every 15 minutes. After an hour, they get tossed in the sauce of preference and they’re gorgeous.
Sam, I made your Korean Honey sauce from this video for my wing entry to a friends’ Wing contest and won. It’s mainly bragging rights but it was a big deal since I have won back to back contests. Keep up the great content, my wife and I love trying your recipes!
Just made these wings with the olive oil/parmesean mixture. Wings came out great. They were very crispy and meat stayed moist. Winner winner chicken dinner!
I used to watch you on public access with my mom when I was a kid. She wrote you and asked about a bamboo cutting board you had. You replied and thanked her for watching. Glad to see all your success, you’re a good dude.
I was just telling my kids this! Great to see he’s still doing his thing!
I cant learn anything from these videos because its just hypnotizing. Max does these videos too well. I just end up drooling, staring and rewinding
I just had to drop a note to say how much I appreciate your videos. In my family, I was the one known as the "non-cooker" or "bad cook." However, since I had my son, Max, I wanted to hone my cooking skills so he could have a nice home cooked meal most days. Let me tell you that I have cooked several of your recipes, and they are all delicious. However, this one made me feel like a shining star cook. It turned out amazing, and I can now proclaim that i am indeed a good cook!
You need to watch Adam Ragusea's video on garlic and why there is differences in the flavor of garlic that has been processed vs fresh. It was very interesting! I love knowing the why of things. It is the membrane sir! Not the seeds! yes they add a little tiny bit, but it is the membrane! I love spicy too!
Using a mesh strainer to sift the Baking Powder onto the wings will give a much more even coverage. Also, mint is a good substitute for Cilantro.
Have been using fresh garlic for 3 decades- always eschewed the garlic paste- Sam sold me on it for MANY cooking situations. I now keep two tubes and many heads of garlic at all times
Definitely trying these. our kids are obsessed with your channel....we bought your cookbook and so far everything's a hit! I may lie some days and say a (basic meal) recipe is yours just to get them to try it😂
Great tip on the pesto. Walnuts and cilantro are about 1/3 of the price of pine nuts and basil.
I traded in the hello fresh for hello Sam couldn’t be happier.
😆👍
Me and my wife love watching your channel and we try most of everything in them. Thanks for teaching!
Definitely one of Sam's most inspiring videos, gave me great ideas about using different sauces for the wings. And of course as always super entertaining. The people who hate Sam hate him because they can't take the realness.
WOW! We just finished devouring a pile of wings using this recipe. We used our own sauces though. These were the best that we have ever had at home. No need to try any other recipes because this one is outstanding!
Sam, I’m originally from the Midwest and have always possessed “safe”, boring eating and cooking habits - your typical meat and potatoes kind of gal. A chef’s salad with avocado in it was the most exotic addition to my diet. But, thanks to you, I’ve been buying and trying all kinds of spicy and complex seasoning combinations, and the products they’re found in, and for the first time in my life, I’m enjoying cooking and eating again. I know it sounds silly, but even buying a can of Old Bay was outside my norm. I did it to make your Jambalaya recipe, and it was fast, fun and very tasty. I’ve also bought the Asian Mayo, and you’re right, it does taste better. A jar of chili garlic sauce has also been a wonderful addition to my regular rotation of recipes. It’s like I’ve lit a fire under my taste buds, and I’m thoroughly enjoying pumping up the flavor volume on all my regular dishes like meatloaf, burgers, grilled chicken, and your Salisbury steak recipe too. I wish you allowed a small audience to sit in and watch one of your tapings. I’d love to be a fly on the wall, and enjoy the experience up close. Keep up the good work. BTW, I’m looking forward to my birthday this year because I’ve already asked my hubby to buy me your Nakiri knife. I’m betting that the blade is a bit deeper (wider?) than my chef’s knife. I’ve watched you use it, and it seems easier to pick up chopped foods with it.
Culinary student here, i prefer sam’s nakiri to my chef knife xD the weight of it is so nice and feels so controlled. 10/10, want a bigger one!
Big fan of the channel. The first video I ever watched of yours was the chicken street tacos with the avocado cream sauce a few years ago and have been a huge fan since. I'm wondering if you guys could time stamp your videos? Especially on the videos in which you are making "three whatevers three ways". Is it the biggest deal for me to search through the video to find exactly what I'm looking for? Of Course not, but I just had the idea and figured I'd suggest it.
Thanks for all the advice over the years. I've learned a ton from your guys' channel and I appreciate your work and humor.
-Kellen
Honestly, the most crispy wings I like to make are the ones tossed in some corn starch, seasoned, and then deep-fried. Nothing gets crispier than that....so satisfying
And it won’t take over an hour to make 🤷🏼♂️
yesss. 100% cornstarch, double fried. insane crisp
@@ChynaVirus well not everyone likes to deep fry, and oven baked is healthier
@@RealCGH it is???🙄🙄🙄
@@ChynaVirus duh
And so, in order to save my marriage.... I learned to cook from you. Covid took away three jobs. But not my wife's. So I have become the house husband, cooking three meals a day. You have saved my marriage lol
Hey Max, how about a montage of Sam “elegantly” wiping his mouth in the entire paper towel roll. We’d love that! It’s classic! 🤣🤣🤣
Yessssss
Chill with the emojis and stop using emojis. NOW.
I was flabbergasted first time I've seen him do that 😂
@@snuffiluffiguswashere no. 😘😘😘
The 7" Nakiri knife is absolute hammer for what I use it for and it's pretty much anything from cutting meat to slice and dice onions or mash garlic or cut buns. It's awesome and it can do anything!!! Got it as father's day gift and love it!!!
Struggled with this for years. Then i bought my wife a ninja foodie air fryer. Pressure cook the frozen wings for 10 minutes, then 20 in the air fryer. Better than any deep fried restaurant!
What brand wings do you use ?
Got the knife and the latest cookbook for Father's Day. Already made a double batch of meatballs, awesome. Thanks for everything.
I don't "hate watch" your videos. I watch them while drinking beer in the evening to then get hungry enough to make something good so my wife can yell, "Are you cooking again? We JUST had dinner!!"
Lol I'll be your new wife xD
Shit. Tell me about it. I deal with the same. Beer, late night cooking and always getting yelled at. I'm only trying to eat, dammit! ... Having a blast doing it too!.... But wait... I don't have a wife... and my girlfriend works nights, so... Who the fk is yelling at me?!.... maybe it's time I have one less beer next time.
If I wanted to make a dry double baked Cajun chicken wing, do I put the cajun seasoning on before or after the oven? It's just some seasoning I have, nothing 'wet'. Love the channel!
We are always looking forward to Mondays Wednesdays, Fridays yall are awesome. You have totally elevated our cooking we are quick to tell our friends about yalls great show!
Thank you for helping us not eat the same thing all the time. Also I love that you cuss on your show it humorous and I think it creates a good atmosphere. Your Italian sausage stuffing was a hit for thanksgiving, I will never make it the old way again. ❤
“Your mom’s viscous” 😭🙏🏾 Golden dad joke
It works too he just ended him
Got real quiet after that 🥴
🤣🤣 hilarious
Note Sam or Max haven’t joined in with this thread!
I love your videos. I was raised by my grandmother she was a chef and got me into food and cooking. I lost that touch for a while due to life but you brought me back to loving cooking good food again. I have cooked for 12 years professionally and am 28 years old, I cook well and am a good chef you just bring a joy to making "your own twist". -thank you.
I used to fuss about kids who would watch youtubers. Now I get excited every time Sam drops a new video. My family watches them as a group sometimes. My 8 year old just came and asked me if he could watch Sam the cooking guy while he ate his Cheerios 😂
He ain’t going round doing pranks and vlogs. It’s like a cooking channel on tv.
Love the humor…. Like when you reference the food to kids lol…. Started watching not to long ago after looking for a way to make shrimp scampi and ran into your old school shrimp scampi video…. Easy to follow recipe…. Wife loved the way it came out…. Been a subscriber ever since….hope to be fortunate enough to get me one of them garlic press🙏🏼🙏🏼🙏🏼. Keep up with what your doing you make cooking fun.
Long time subscriber, I must say… part I love most about sams recipes is that they are very easy to substitute things. Referring to the cilantro discussion if not liked, can go green onion or anything you want. Most of his recipes are like this and simple to follow or change to make your own 😁
Just made these last night. Perfect! Family thought they were better than most we have eaten at wing joints.
After watching multiple stcg vids, I've finally realized that 1/2tsp actually equals 2-3tbsps eyeballed
It’s what you prefer ….
Don’t be cheap!
Duh
Just cooked these last night with Stubbs Sweet Heat BBQ sauce and some hatch green chili ranch seasoning. BOMB.
Ever since i was a teenager i've always liked cooking. Seeing you perfect perfection not only makes me hungry, it makes me want to jump in the kitchen and start cooking. ty for this wonderful video. i'm going to try this out? theres only one question, where can i find go ju jion? i spelled that wrong -_-
Thanks for always providing such great content, recipes and fun and funny entertainment!! I especially love the banter with Max and Chance 😂
Where do you find the black stone cutting boards you have?
Well done Sam. I’m making these SOON!
Big fan of your show. Former chicken processor employee: The end pieces of a wing are the "drumette" and the "tip"
The middle piece goes by any of several names: "wingette" (most common), "flat" (more common in industry), "mid", "mid joint" (why? It's not a joint), and "lower wing".
Hy sam my name is Oratile 18 from south africa and I've been watching all your videos 2 years now and your content is so amazing🤩.you've motivated me to start my own restaurant sir and I thank you for that.🔥👨🍳👍
I sorta kinda did this yesterday without the sauces. I totally bathed the wings in garlic, onion, smoked paprika, and a touch of Cumin powder. I basted them with Sweet baby ray's bbq sauce. I don't normally eat a lot in one setting, but I ate 5 pounds of wings. If I had more, I would have eaten more. I basted them in the sweet baby ray's before putting in the oven. Probably the best I have done with wings.
It's the kinda Kenji method. Seasoning and then tossing them in the fridge overnight actually helps a lot. In his newest wings video he also tossed them in a little corn starch.
The best chef on youtube , period....Sam the cooking guy is awesome. Hello from Nova Scotia.
I'll forever appreciate you zien,you've helped I and my family alot...Since the pandemic till now,your advises and podcast format have been inspirational and helpful to us while making our menu budgets..
My husband and I have been able to be minimal,consciously spending on recipees and saving to invest wisely...We've been able to earn on a weekly basis and that helps the family alot....You've been a blessing to this generation,We all love you❤️😌
Inspiring story💫.
I'll really love to be like you,whats the secrets to your weekly earnings?
Lol🤭👵,
Passive income is no secret. With the guidance of an investment professional,I've been able to spend more time with my family while putting my savings💰at work
@@angelinajames239 Speaking of investments,whats the best way to start investing right now?
Wow,keep up the good work ma'am ❤️
Elizabeth Cox There are a whole lot of investment opportunities out there(Stocks,C rypto,real estate and NFT's)but my best advise is to get the services of a professional to assist you on how to make profitable investments.
Your personality is absolutely amazing!! And the food is hands down is my favorite on TH-cam. Keep up the good work guys.
I don’t understand how anyone can hate cilantro.
Genetics. Same as some people can smell the asparagus odour in their pee and some can't. One place I worked, I would go out for thai food with a work colleague and he hated coriander / cilantro and I love it, so I was allowed to have his as well. More for me win :)
It sucks almost as much as avacados
Because people don't like eating soap. But I don't mind Cilantro Chimichurri.
You'll find many find it tastes awful, likened to soap... I've never gotten soap per se but it's pungent and perfume-esk to me. Completely destroys some foods, others it's subtle enough to ignore.
@@corylee2261 now you’re just trying to start a fight.
I do these 2 times a week in my air fryer but ima use this recipe becuz ur the goat 👍🏽💯
Sir, your definition of a teaspoon is so off LMAO! I love it.
I made these today and they turned out great!!! Thanks for the video
"What is that? A 1/2 teaspoon?" Naw dawg, that was pushing on a whole tablespoon.
You say that like it’s a bad thing.
Hello Fresh recipes taught me cool cooking techniques also, and how to use spices. I’ve cooked my whole life, but these easy recipes also use great spices etc.
Perfect timing for this episode. During a chicken shortage.
With long weekend around the corner
Greatest video. Loved it. Will def try cilantro pesto
OMG THAT LOOKING AMAZING YUMMY
Who Sam?
My Nakiri knife came yesterday and I LOVE IT SO MUCH 😭❤️ Thanks Sam!
New to the channel, working that back catalogue.
How about some camping friendy cooking? Small gas stove etc..
I just found this channel a few weeks ago and I’m obsessed!
Sam: "Hey boys what kind of youtube channel is this?"
Boys: "Cooking!!"
Sam: "So why the would we be sending people away from our channel to buy food from somebody else. Why?"
Boys: *ready to answer "Because we get paid to do it"*
Sam: *Cuts them off before they say anything*
"rhetorical question. Please don't answer it"
Continues into paid promo.
Get that $$ boys we don't care
Alton Brown method works super well for crispy too. Steaming, resting then baking. Those sauces look fantastic!
"You're usually so elegant." Came for the chicken, stayed for the ribbing.
a series of easy to make college foods sound like a good idea. a few things where what is left in your fridge things or easy ways to push up stuff like; you have those cheap strawberries that taste sour because they are bad and cheap, that yoghurt you havnt finished and that lil bit of wishkey left, stuff like that.
His " measurements" kill me 🤣🤣🤣 gotta double or triple whatever he says
Or half
Facts his measurements are never correct from the videos. And going to a website is meh…. Lol
It’s what you prefer
@@JFatzDaKeyz if you can't go to a website and read a simple ass recipe then you have a laziness problem
@@uberfresco or they could put ingredient lists in descriptions like others do.
Instead of 450 for 45 minutes and then a couple of minutes under the broiler. I go with 425 for 65 minutes, turning every 20 minutes. It is a perfect, crispy golden brown.
"I've gotta smell everything first" now that should be a shirt lol.
I would love a garlic press Sam, love your videos and the fact that your son works with you. Not sure how you reach people that win but my email is ashoor@gmail.com
Yeah for dogs 😂
@@cunnerzzz Hey now 😂
from some one who tried this recipe with the honey garlic sauce these were BUSSIN !!!
Sam, My mother and I watch your channel religiously! Laugh our asses off at your humor! Love you tons! Now for a question, what is your cutting circle made out of on the outdoor kitchen? She thinks it’s the same as the EVO, I say some sort of stone? Pls help solve this for us! Dindra
I think it's an Evo griddle.
the cook top is an Evo the round black cutting board is wood he said one time
Cutting board is wood
My boyfriend and I recently found your channel and love it! I have been in search for the perfect crispy baked wings recipe and lo and behold I found yours and tried it tonight. WOW, they turned out fall off the bone fabulous! I added some Cajon seasoning to the wings before adding the baking soda for an extra kick and made your hot sweet buffalo sauce from another one of your wing recipe videos for dipping. My search is over - thanks Sam and crew!! *chefs kiss*
I've cooked wings this way for years... Only difference is I coat all the wings in olive oil and add smoked paprika with salt pepper garlic... Parchment paper under the rack helps with cleanup big time
I love you guys. I love the recipes and the different cooking techniques. You guys have great chemistry. Keep on rocking it.❤❤😮
"You're gonna save Time" While garnishing with Thyme. Pro Move.
The segway/music to the cilantro sauce was epic 🤣🤣🤣🤟
I always thought the "Munchies" episodes were covering college fare.
420 fare
@@ayleelya they have a lot in common lol
I don't think people are worried about spray affecting the food as much as just trying to lessen the impact on the ozone layers with aerosol. I personally season grates with an onion I intend to use with the cook typically or oil up a rag because of it. Just wanted to inform in case you hadn't heard this.
Sam,
The real secret now is just finding the wings at the grocery store
And……..affording them
As a kid, wings were 10 pounds for a dollar. Yes! 10 cents a pound
I hate Buffalo!!!!!
Yeah price is crazy. In my area you get 2 pounds for $12.
You can thank all the corporate chain restaurants like wing stop plus the fact they have become more popular than ever
I love your videos. OMG. I need to try all three of these. I have you Nakiri Knife and absolutely love it!! Thanks. Keep on cooking!
The sauces looks great, but this "secret" can be attributed to J. Kenji Lopez-Alt, no?
Yeah, not much of a secret if you know Kenji.
Really enjoy your content. We just spent the last two days eating at not not tacos and Sam'sburgers at sea port. Family loved the food
Sam to Max: “Your mom’s viscous”
Sam bud be careful around the wife
Viscous describes the thickness of a fluid. Try vicious.
@@yn-id8qr When someone tries to correct a total stranger and makes a proper ass of themselves lol.
@@blueskadoo1402 lmao
I was looking for this comment how do you make a "your mom's a..." joke about your own wife
@@resolecca VERY carefully.
ordered your knife cant wait to see how it works my dad was a chef in chicago raised in kitchens french lots of fun love food and cooking and your approach to food its supposed to be fun and delicious
The seeds actually contain no heat, it’s the placenta of the pepper where the heat and capsaicin reside. Don’t thank me, thank Johnny Scoville from Chase the Heat. Go subscribe!
Next thing to make: ground pork browned, salt and pepper to taste. On another pan after meat is browned, halved/quartered mushrooms, shallots and lots of butter for 12 minutes. Add garlic, thyme, balsamic vinegar and white wine to deglaze. While that is going, diced tomatoes and frozen veggies (preferably broccoli) to steam with ground pork. After the 12 min with mushrooms and shallots, then garlic, thyme, balsamic vinegar and white wine after 3 minutes to simmer, add to meat concoction for 3 minutes. Serve with rice.
I wanna be adopted by Samuel
My bf and I fell in love with your channel after making the greek chicken your wife really liked. Then we made your at home big macs. We are forever grateful. Hoping to get one of them there mystery boxes. That garlic press looks heavenly. I used to think they were a waste, turns out I just had one that didnt work
"what does that mean? More liquidy?" "Your moms viscous.."
Just wanted to thank you for changing my view of ribs…used to dislike them until I tried your method…now I can’t get enough!
I already bake my wings exactly like this, but I will try your toppings. Thanks Sam!
You guys have no idea how much I love your show, and how many new things I learn here - THANK you!
Ive been doing this for ages, the biggest benefit is that, while not by much, theyre healthier than deep fried wings.
The only comparison would be with air-fried, but even airfried uses oil.
My friends love these and I make them for every party.
Cooking time does go up when yer doign 100+ in the oven tho lol
Great video! Gotta make ‘em. TY
Guys - best cooking channel on TH-cam. I have learned more on how to cook good food from watching Sam than any other chef on Food Network. Just wish you guys would list the recipes but I guess it gets me to watch the same video repeatedly so I get the recipe just right.
Wow! almost 3 million subscribers! Congratulations! I found you back when you only had 30k(?) subs... I have loved every one of your videos, have made/tried perhaps 50% ish of them and have loved them all. You and I are on a first name basis, I speak about you almost daily to my family and friends. I remember when I first found your channel I binged watched you for days.....remember. the long podcasts and the cooking in your home kitchen?.... you've really found your groove. I love you Sam!!! Also, thanks Max.... He couldn't have done it without you....
The garlic parm wings are 🔥🔥!! I usually don't like garlic parm but this recipe is killer!
I do these exactly the same way season before with pepper/garlic powder but no salt until after they are cooked. The salt draws out moisture to the skin.
So funny I was looking for chicken wing recipes yesterday and then you make this awesome vid today
Thank you Sam !!!
I tried the wings with the Korean style today with the gochugan paste using your recipe and both my wife Karen and I loved them!!!
We have been watching you TH-cam shows lately and you are the one we will be talking to our friends about!!!
You guys are great!!
Cilantro pesto is brilliant and I've never thought of it! Will definitely try.
I agree with spraying your grill with oil before you put food on it to keep it from sticking. But I’m not a fan of the propellants used to aerosolize the oil, so I use one of those hand pump pressurizer spray bottles. The droplets aren’t as fine as they are from a can, but I feel better not eating propellant
Thank you again for a great meal idea. I’ll try to make it
Love the new camera angles! Keep up the good work
I’ve been doing my wings like this forever. Except I mix equal parts paprika & baking powder, plus cayenne and garlic powder. After I toss it all together, I place them on a baking sheet w/ a cooling rack and leave them in the fridge overnight. Before going in the oven, I remove them from the fridge and let stand for 30 minutes. 425°, turning every 15 minutes. After an hour, they get tossed in the sauce of preference and they’re gorgeous.
So inspiring! I can't wait to try these out!
These look great !!! How about a Lil lime juice in the cilantro pesto???
Sam, I made your Korean Honey sauce from this video for my wing entry to a friends’ Wing contest and won. It’s mainly bragging rights but it was a big deal since I have won back to back contests.
Keep up the great content, my wife and I love trying your recipes!
Just made these wings with the olive oil/parmesean mixture. Wings came out great. They were very crispy and meat stayed moist. Winner winner chicken dinner!
If I’m researching a dish to get several ideas, I start with STCG before any other chef.