Definitely voting for that oven wings recipe in the future! These 3 ways are great to maximize the potential of the humble chicken wing, but sometimes 90% of the way is good enough and a quality recipe from the B-Man would be great!
If you're concerned about health (for the deepfrying), I'd suggest using beef tallow to fry them. Much, much better than vegetable oils. Tastes a lot better, too. If it's the mess you're worried about, check out Kenji's (J Kenji Lopez Alt, if you didn't know him already) oven 'fried' chicken wing recipe. The man has done the work. IIRC the secret is baking soda.
I’m curious to see his oven recipe too cuz I have one that I use that I would argue is really good. I just cover the wings with a light layer of cornstarch prior to baking and it definitely gives the skin a bit of a crisp. Maybe it’s not as crispy as frying, but it definitely works!
It’s not that complicated. I oven bake mine all the time. Bake in a wire rack at 425 for 45-55 minutes. Flipping halfway. Season before cooking. Sauce after cooking. You can even broil it at the end to get it a little more crispy.
Oven wings are the only way I cook them, the secret is drying the wings as much as possible and baking powder. Oven at 450* for an hour, turn halfway and then broil for five minutes. Then add whatever sauce you want.
Your content is top notch. As you've said, most recipe content online is utter garbage. I have made way too many mediocre things from recipes online. You know it's not worth it when you forget altogether that you tried something. Your recipes are never forgettable. You go back to them because the technique is superior. I am a firm believer of good technique, and I appreciate your analytical take on cooking. Speaks to the way my brain works as well.
I'm in R&D for a poultry processor and fried chicken is all I do. @5:50, the batter adding into the breading is called "seeding the breader" it helps get the homestyle look. You get better consistency if you rub the batter in like you rub butter into flour for pie crust. Also, if you add your seasonings to your pre-dust, they're better protected from the heat and survive frying better. Brian knows his stuff.
Love these recipes! Breaded korean style wings hold a special place in my heart. When I do wings I season them and leave them uncovered in the fridge overnight. Smoke on a pellet grill at 200F until 165F internal. Chill completely. Then fry at 375F for 5 minutes when ready to serve. The absolute best!
I can’t believe it has never crossed my mind to oven bake then fry the wings, wings were one of the first recipes I became decent at when I started to seriously learn how to cook at 20, almost 10 years later and god knows how many wings I’ve tried and made, I’ve never gotten that perfectly rendered wing with glass like skin, you usually pick one or the other, I commend you Mr. Lagerstrom, you’ve led me down the path of wing enlightenment
Last Super Bowl I searched your channel high and low for wings and only came up with buffalo cauliflower :). I will be unstoppable with these in my arsenal come February!
I am SO SO grateful that you say each measurement in ONE form, then convert it into text on screen. My biggest peeve for some channel, and a reason why I've unsubscribed from SO many is how they try to explain measurements (EG 25 Grams, or 45 cups of Salt). This for 10+ ingredients just doesn't make for enjoyment as a viewer. THANK YOU BRIAN
Really good ideas and techniques. I personally prefer Korean style wings with the super thin glass style crust. 50/50 corn and potato starch and a double fry at 325 and 375. Not a complaint though, those look delicious too!
I love chicken wings so much (could honestly eat them every hour of every day) and for the longest time, I've been struggling to find solid recipes. I did not even think to try the wet batter method with wings. Game changer!!
What a time to be alive! Your recipes are literally the only one's my family uses (If it's not Bri's, we don't want it!). Thank you for bringing true value to our lives! 🙏
Oh man, I am ALL about the smoky grilled wings! Your sauces are some of the most amazing flavors I've produced from my kitchen so I know that onion BBQ sauce is going to be BANGING. That one is going on the menu for this weekend!
Smoked wings are good. Even if it’s just plain salt and no grilling at the end. If it’s hot off the smoker it usually tastes better than most BBQ restaurants
Just had to come back to advise that I've made that Onion BBQ sauce multiple times because it is just as delicious as I knew it would be! Making it again for a huge batch of wings for a party this weekend because it's just so delicious.
For the first recipe , the one I consider the original one and for me the best one I did a lot of tests in the past few years to achieve that balance of texture between the sauce the skin and the meat . I found that leaving the wings soaking in water with baking soda before drying them makes the skin even crunchier because it feels thicker and also that the sauce is sticking more to the wings , same principle as pastas manufactured with the use of a bronze mould who are retaining more sauce .
I've been making oven baked wings for years and I've got it down to a science. 1tbsp baking powder, 1tsp flour, salt and smoked paprika to taste. Put your wings on a tray and pat with paper towel to make sure they're nice and dry. Throw your flour/floof powder mix into a bowl with your wings and toss until even. Throw them on a greased wire rack (I use Costco kitchen spray) on a baking sheet. Put down some parchment under the rack for easier cleanup. Lightly spray the tops using the same spray. Bake at 400f, 20 minutes, turn and then bake again for another 20. Works best if your oven has a convection setting but conventional oven or air fryer works well too. My wife and I love these and just toss them in whichever sauces we want!
We baked and grilled the wings tonight. 1 bag of semi thawed wings 375 degrees for 20 minutes then threw them on the grill for about 15 minutes for the nice char. Conservative amount of Franks buffalo sauce. Tasted great.
Yummy. For those that are on a carb free diet, try this alternative sauce...4 parts Franks RedHot, 1 part mayonnaise (I use Hellman's because it's carb free, any carb free jar mayo will be fine), and 1 part yellow mustard ( I use French's for same reasons as mayo). To this add powdered cayenne pepper to taste, because on a heat scale of 0-10 Frank's Red Hot is about a -4. It will not be a "great" sauce by any means, but when you are carb free nothing is great, there is only darkness and misery. But this will be a little tiny ray of crappy sunlight that will help you forget how much you hate life for a few moments.
Just a heads up that hellmann's mayo is not carb free! There's sugar on the ingredient list. I know it says 0g carbs in the nutritional facts, but that's because it's rounding down.
Seriously, thank you!!!! Tried the first method last night, UNBELIEVABLE! And easy! You came through yet again Bri. Can't wait to try methods 2 and 3!!!!
These look AMAZING and I am totally going to try out your sauce recipes!! But wings are one of the best things I make using just an air fryer! They turn out super crispy, juicy and probably will never deep fry them again because it's just super easy to air fry them. I would love to see your take on wings using an air fryer.
Holy cow Brian I just made your buffalo wings and they were amazing. Absolutely the best wings I’ve ever made in the shortest amount of time with the fewest ingredients. So simple I’m going to be happy to make them for dinner for my wife and I anytime!
You're probably one of the easiest people on TH-cam to learn from. Great videos and good job. Would love to watch your take on Texas bbq and sauces, too.
Love it. I also am a big fan of “smokafried”. I smoke them on the Traeger then come in and finish them in the oil. (With similar rub to your 3rd option).
I made the buffalo sauce and my wife and I loved it. Thanks Bri i had forgotten just how great that sauce can be. I think most wing places just use sauce without the butter but anyway Thanks.
Love the smoker option you added to the grilled wings. I always grill my wings and combine with your version of buffalo sauce (plus I add some brown sugar to knock down the heat of the Crystal sauce I use). Learned that from my friends in STL, must be a thing there. Your content is really good.
I would LOVE an oven wing recipe! I can't eat fried food due to dietary restrictions and I know a lot of people are health-conscious now-a-days. Thank you again for another amazing video! Even if I can't replicate it, having your tips and tricks for sauces and stuff is great and always used in my home kitchen :)
Air fry is a solid method. It's essentially the same method he did in the video. Prepare the wings in the oven at the low temp and then kick the temp in the airfryer or convection oven. Perfection
Plain oven wings are good. You could just do something very basic and boring like salt flavor only. I used to do that and eat it with plain Korean white rice and some kimchi on the side and it’s very good if it’s properly cooked rice even if it’s plain and using good quality kimchi. Or do it American style and dip it in any decent BBQ sauce. It sounds boring but it’s good
That Korean wing looks so good. Also love the tip for the oven dry. Definitely going to try that. I’d honestly avoid soaked wood chips, the wood steams and releases an acrid smoke before the water steams out. Best off to use dry wood chips in batches.
Great video! I am going to have to give these a try. So far, nothing has beaten the double fry method and it's easy for lazy people like me. Make a runny batter for light crust. Batter: half cup flour, 1.5 tablespoons corn starch, 3/4 cup water, season if you like. Dip wings in batter before frying. Fry at 350 for 7 minutes, remove and let them rest for at least 5 minutes, then fry another 7 minutes. Toss them in wing sauce of traditional melted butter mixed with franks red hot. Crazy good.
I always opt for the Kenji/Serious Eats oven method for wings - they come out hella crispy and always feels safer (for me) than getting a big pan of oil hot!
by far the best wings I’ve ever made, the crispy wings were the house favourite. I’m trying the “crispy technique” to chicken breasts tonight for some super crispy pub-style chicken burgers.
Uncle B-Man’s Onion BBQ sauce is god-tier and absolutely dominates. Made it last year from the grilled chicken recipe video, and WOW. Highly recommend that “Italian dressing” grilled chicken too. Holy smokes! Can’t wait to try these!!
I do a version that is somewhere between the Korean and the smokey B. Use a buttermilk, garlic chili soak. bout an Hour and then dry on a rack for another 20 minutes or so. then The smoke grill thing. But sauce wise I stick with the hotsauce and butter.
Those wings were absolutely delicious. That oven drying method is way better than the fridge method in my opinion and probably a factor to why it tasted so good. The wings were definitely bar quality!
I followed that Korean chicken recipe and it is the crunchiest chicken I have ever made in my life. My husband said now we have KFC at home lol. I think it would make a great wicked wing if I added a little spice to the flour mix. Thanks! 😄
A few days ago I followed your Korean Fried wings recipe and my god the sauce! I have been thinking about it everyday since and trying to find another time I can make them. amazing!
I just discovered you today while looking ideas about what to do with ground beef (i found your Shepards pie video). I have had a small binge of your videos & I enjoy this content so much. I enjoy your sense of humor nearly as much as your amazing cooking tips! Hope to be a fan for years to come. Thank you!
I think wings on the gas grill are a go to. It heats up quick with minimal clean up. I also recommend 3 in 1 sauce (cayenne, salt, and pepper diluted into a very thin “sauce” with water in a squizz bittle) while cooking then finish with your sauce if choice.
Nice video! I always grill my chicken wings outside. Nothing better than grilled bbq chicken, and so much more flavor and stickiness than runny buffalo sauce! I recommend brushing the sauce on during the last few minutes of grilling - it really burns on the flavor and creates a lasting impression on the grill!
I par-steam all my wings for 5 minutes and then store them in the fridge. When I want a few wings I grab what I need and drop them in hot oil for 6-8 minutes. Quick and crispy. I usually make 2 lbs at a time and have wings for a few days.
Hey bro, made the traditional buffalo today and they knocked my socks off. Better than anything I’ve had at bars. Thanks for the tips dude! Unbelievable.
Bri Bro, I'm surprised you didn't use half rice flour with the AP for the Korean chicken wings. Marion (another TH-cam channel I watch) swears by it for crunch and texture, and after adopting it myself, I can say it's a must. Give it a whirl, gurl! And keep doing what you're doing, great channel.
I am looking forward to making the 2nd batch. I was saying the whole time on the first batch "Bruh better use that Frank's" and you took it further. This is why I'm subbed, I think you have them Kitchen Cheat Codes that I need to learn. Looking forward to trying all 3 versions. Thanks!
Love how diverse and tasty these 3 wing recipes look! Also I like how you frequently use gochujang in your videos. Pro-tip from a Korean American: it’s pronounced more like “gochu-jahng”, rhyming with “wrong” rather than “rang”. Nevertheless great video and I’d love to see oven-only or even air fryer wings in the future!
Oooooh-wee! Now that's some quality time spent to have a set of wings like this! My personal favorite goes to the smoked bbq-ones. Thanks for yet another great recipe Brian! Cheers from Ukraine!
Do you have any videos talking about kitchen basics? Like we see how you cook but I’m a complete noob in the kitchen lol. What do you do with the oil at the end? How do YOU clean it all up? I’d love to see that kind of info coming from someone like you. I didn’t grow up liking food or really caring about it but now that I’m older I know I missed out on many of the normal things you’d learn growing up
@@JohnB-pw9fm You can filter it through a paper filter or natural cloth and reuse it. Here is a pretty in depth method th-cam.com/video/z9jgA0GfE-4/w-d-xo.html which involves heating it; adding corn starch; mixing it through; and straining it. But the video says it can only be used a few more times after that. I think it is better to use a small sauce pan and only fry a few pieces at a time. That way you won't need to use as much oil. @bakerfx4968
@@emilybh6255 thanks for the response! I’d still love to see Brian’s take on it though haha He’s been in the kitchen for long enough he def has preferences on how to do things efficiently!
This video is totally awesome and seriously lacks a few million views. It’s like an ?essential album that you should have in you music collection ! Mucho compliments to the Chef !
I do an oven method and its not complicated at all. First you boil the wing for about 15 min to cook the meat. The skin is floppy. Then you let dry or pat dry and then place in a 425 oven for 15-20 min. They come out looking like they have been fried. Crispy skin, not over cooked on the inside (Alton Brown method)
Yes, I made the mistake as to make the first chicken wings exactly like the recipe and I am sorry, but I did not like them. I usually season my wings before frying and I don't add garlic and Worcestershire sauce in my sauce... My family did not devour them like they usually do.
the korean fried chicken recipe is legit super crispy and tasty im going to use this as my standard fried chicken recipe as i like the Gochujang(added some kikkoman unagi sauce)glaze bu my stomach doesn’t so my favorite sauce to toss wings in is bbq sauce without any heat
Unsung hero of chicken wings I’m St. Louis is the trash/trashed style. Some of the best are at Fenton Bar and Grill and Joey B’s. Please add these to the next video or just go eat them. Truly the best wing. For those that don’t know trashed wings are. Fried, sauced and fried again. Great vid as always.
I am about to do the deep fry Buffalo wings; I know you are next level because I thought about getting all the water out of the wings by putting them in the oven first and "lo and behold", you instruct us to do the same thing...💯
Frying is such a rough proposition as a home cook because it adds like $5-10 for oil, it can be really messy even if you're careful with oil levels, and at the end of the day you have half a gallon of oil to dispose of. That said, I will be using every one of theses sauces. They look MINDBLOWING.
Invest in a deep fryer! Can get them on sale for nothing, and with it you now have unlocked a whole new echelon (spelling?) of deliciousness! I was super hesitant for years, for all the reason you've stated, so I do get where you're coming from. It truly is worth it. And you do get like in my opinion 3 or 4 uses of the oil, unless you're doing huge meals. For my wife and I I get 4 uses out of like 3.5l of oil. Also, check out the T-Fal EZ Clean deep fryer. Game changer in in making the cleanup literally effortless!
Definitely one of your best videos! I know those sauces are going to be fantastic no matter how I cook the chicken. But, I need an oven method too, Bri. Sorry, I can't take the complaining about the fryer. Thanks for the tips on fixing a broken sauce. Did it take 15 hours of tape to get this perfect 12 mins?
Oh I’ve been meaning to get a good homemade wing recipe on my books: It’s a little too warm out to try this now (that’s living in the South for ya), but I’ll defiantly have to like and study this video come Football season.
Hey Bri - I love this video! I'm so excited for the smoked grilled wings! The classic and Korean style also look drool worthy! Please make the oven wing version before the next Super Bowl! And your favorite Bleu Cheese dip...
I have a pretty much the same grill and you've made me realise I've been using my smoker box all wrong. I've just been placing it on top of the grill instead of removing the grill plate and putting it directly on the baffles. This would explain why it takes so long for the chips to start smoking! So big thank you for that! One question regarding pre-drying the wings, do you do that for each of the three recipes or just the first one? Can't wait to try them out!
Definitely voting for that oven wings recipe in the future! These 3 ways are great to maximize the potential of the humble chicken wing, but sometimes 90% of the way is good enough and a quality recipe from the B-Man would be great!
If you're concerned about health (for the deepfrying), I'd suggest using beef tallow to fry them. Much, much better than vegetable oils. Tastes a lot better, too.
If it's the mess you're worried about, check out Kenji's (J Kenji Lopez Alt, if you didn't know him already) oven 'fried' chicken wing recipe. The man has done the work. IIRC the secret is baking soda.
I’m curious to see his oven recipe too cuz I have one that I use that I would argue is really good. I just cover the wings with a light layer of cornstarch prior to baking and it definitely gives the skin a bit of a crisp. Maybe it’s not as crispy as frying, but it definitely works!
It’s not that complicated. I oven bake mine all the time. Bake in a wire rack at 425 for 45-55 minutes. Flipping halfway. Season before cooking. Sauce after cooking. You can even broil it at the end to get it a little more crispy.
There are a tonne of recipes online that make oven wings almost better than in the fryer. 30 mins at 120c, then 35 at 220c. They are stunning!
Oven wings are the only way I cook them, the secret is drying the wings as much as possible and baking powder. Oven at 450* for an hour, turn halfway and then broil for five minutes. Then add whatever sauce you want.
Your content is top notch. As you've said, most recipe content online is utter garbage. I have made way too many mediocre things from recipes online. You know it's not worth it when you forget altogether that you tried something. Your recipes are never forgettable. You go back to them because the technique is superior. I am a firm believer of good technique, and I appreciate your analytical take on cooking. Speaks to the way my brain works as well.
Thanks very much!
💯
I'm in R&D for a poultry processor and fried chicken is all I do. @5:50, the batter adding into the breading is called "seeding the breader" it helps get the homestyle look. You get better consistency if you rub the batter in like you rub butter into flour for pie crust. Also, if you add your seasonings to your pre-dust, they're better protected from the heat and survive frying better. Brian knows his stuff.
Love these recipes! Breaded korean style wings hold a special place in my heart. When I do wings I season them and leave them uncovered in the fridge overnight. Smoke on a pellet grill at 200F until 165F internal. Chill completely. Then fry at 375F for 5 minutes when ready to serve. The absolute best!
I can’t believe it has never crossed my mind to oven bake then fry the wings, wings were one of the first recipes I became decent at when I started to seriously learn how to cook at 20, almost 10 years later and god knows how many wings I’ve tried and made, I’ve never gotten that perfectly rendered wing with glass like skin, you usually pick one or the other, I commend you Mr. Lagerstrom, you’ve led me down the path of wing enlightenment
Brian you make me smile every time I watch your fantastic videos. Thank you 🇦🇺😊
Last Super Bowl I searched your channel high and low for wings and only came up with buffalo cauliflower :). I will be unstoppable with these in my arsenal come February!
I am SO SO grateful that you say each measurement in ONE form, then convert it into text on screen. My biggest peeve for some channel, and a reason why I've unsubscribed from SO many is how they try to explain measurements (EG 25 Grams, or 45 cups of Salt). This for 10+ ingredients just doesn't make for enjoyment as a viewer.
THANK YOU BRIAN
Thanks Brian!
Brian : Time for a cookbook! Seriously! All of your recipes are next level. Every…single…recipe!
✨👏✨👏✨👏✨👏✨👏✨👏✨👏
A book of all bread recipes would be amazing
Really good ideas and techniques. I personally prefer Korean style wings with the super thin glass style crust. 50/50 corn and potato starch and a double fry at 325 and 375. Not a complaint though, those look delicious too!
Thanks!
Thanks, Sean!
I love chicken wings so much (could honestly eat them every hour of every day) and for the longest time, I've been struggling to find solid recipes. I did not even think to try the wet batter method with wings. Game changer!!
What a time to be alive! Your recipes are literally the only one's my family uses (If it's not Bri's, we don't want it!). Thank you for bringing true value to our lives! 🙏
Oh man, I am ALL about the smoky grilled wings! Your sauces are some of the most amazing flavors I've produced from my kitchen so I know that onion BBQ sauce is going to be BANGING. That one is going on the menu for this weekend!
There's a bar and grill near my house that does smoked and grilled wings that are possibly my favorite wings ever
Smoked wings are good. Even if it’s just plain salt and no grilling at the end. If it’s hot off the smoker it usually tastes better than most BBQ restaurants
Just had to come back to advise that I've made that Onion BBQ sauce multiple times because it is just as delicious as I knew it would be! Making it again for a huge batch of wings for a party this weekend because it's just so delicious.
For the first recipe , the one I consider the original one and for me the best one I did a lot of tests in the past few years to achieve that balance of texture between the sauce the skin and the meat . I found that leaving the wings soaking in water with baking soda before drying them makes the skin even crunchier because it feels thicker and also that the sauce is sticking more to the wings , same principle as pastas manufactured with the use of a bronze mould who are retaining more sauce .
I've been making oven baked wings for years and I've got it down to a science.
1tbsp baking powder, 1tsp flour, salt and smoked paprika to taste.
Put your wings on a tray and pat with paper towel to make sure they're nice and dry. Throw your flour/floof powder mix into a bowl with your wings and toss until even.
Throw them on a greased wire rack (I use Costco kitchen spray) on a baking sheet. Put down some parchment under the rack for easier cleanup. Lightly spray the tops using the same spray.
Bake at 400f, 20 minutes, turn and then bake again for another 20. Works best if your oven has a convection setting but conventional oven or air fryer works well too. My wife and I love these and just toss them in whichever sauces we want!
We baked and grilled the wings tonight. 1 bag of semi thawed wings 375 degrees for 20 minutes then threw them on the grill for about 15 minutes for the nice char. Conservative amount of Franks buffalo sauce. Tasted great.
Yummy. For those that are on a carb free diet, try this alternative sauce...4 parts Franks RedHot, 1 part mayonnaise (I use Hellman's because it's carb free, any carb free jar mayo will be fine), and 1 part yellow mustard ( I use French's for same reasons as mayo). To this add powdered cayenne pepper to taste, because on a heat scale of 0-10 Frank's Red Hot is about a -4. It will not be a "great" sauce by any means, but when you are carb free nothing is great, there is only darkness and misery. But this will be a little tiny ray of crappy sunlight that will help you forget how much you hate life for a few moments.
"Only darkness and misery" 😂 love it
😂
Just a heads up that hellmann's mayo is not carb free! There's sugar on the ingredient list. I know it says 0g carbs in the nutritional facts, but that's because it's rounding down.
Seriously, thank you!!!! Tried the first method last night, UNBELIEVABLE! And easy! You came through yet again Bri. Can't wait to try methods 2 and 3!!!!
Wow! You got to work! Thanks for trying
These look AMAZING and I am totally going to try out your sauce recipes!! But wings are one of the best things I make using just an air fryer! They turn out super crispy, juicy and probably will never deep fry them again because it's just super easy to air fry them. I would love to see your take on wings using an air fryer.
Really? This is not how you make them. You might as well cook the chicken how you like and then dip in a sauce. The video is stupid
Holy cow Brian I just made your buffalo wings and they were amazing. Absolutely the best wings I’ve ever made in the shortest amount of time with the fewest ingredients. So simple I’m going to be happy to make them for dinner for my wife and I anytime!
You're probably one of the easiest people on TH-cam to learn from. Great videos and good job.
Would love to watch your take on Texas bbq and sauces, too.
OMG each recipe looks better than the other... but I'm voting for the smoked wings. My favorite, especially with Applewood Chips!
What a coincidence. I had wings planned for dinner before seeing your video. I went with the grill option. Turned out great.
Love it. I also am a big fan of “smokafried”. I smoke them on the Traeger then come in and finish them in the oil. (With similar rub to your 3rd option).
Thanks! Definitely will try your recipe! Good tip to dry them in oven before deep frying,and I add to dry mix chicken bouillon
I made the buffalo sauce and my wife and I loved it. Thanks Bri i had forgotten just how great that sauce can be. I think most wing places just use sauce without the butter but anyway Thanks.
Always season and marinate the chicken before breading with flour. The third one for the win✨👏
Love the smoker option you added to the grilled wings. I always grill my wings and combine with your version of buffalo sauce (plus I add some brown sugar to knock down the heat of the Crystal sauce I use). Learned that from my friends in STL, must be a thing there. Your content is really good.
Looks good! Voting for the oven recipe video, as using a half gallon of oil for a meal is a no-go for me most of the time.
I would LOVE an oven wing recipe! I can't eat fried food due to dietary restrictions and I know a lot of people are health-conscious now-a-days.
Thank you again for another amazing video! Even if I can't replicate it, having your tips and tricks for sauces and stuff is great and always used in my home kitchen :)
Air fry is a solid method. It's essentially the same method he did in the video. Prepare the wings in the oven at the low temp and then kick the temp in the airfryer or convection oven. Perfection
Plain oven wings are good. You could just do something very basic and boring like salt flavor only. I used to do that and eat it with plain Korean white rice and some kimchi on the side and it’s very good if it’s properly cooked rice even if it’s plain and using good quality kimchi. Or do it American style and dip it in any decent BBQ sauce. It sounds boring but it’s good
Just finished trying the grilled wing with a homemade hot sauce with some fresh chile from my garden and have to say, best chicken wing of my life.
That Korean wing looks so good. Also love the tip for the oven dry. Definitely going to try that.
I’d honestly avoid soaked wood chips, the wood steams and releases an acrid smoke before the water steams out. Best off to use dry wood chips in batches.
Great video! I am going to have to give these a try.
So far, nothing has beaten the double fry method and it's easy for lazy people like me. Make a runny batter for light crust. Batter: half cup flour, 1.5 tablespoons corn starch, 3/4 cup water, season if you like. Dip wings in batter before frying. Fry at 350 for 7 minutes, remove and let them rest for at least 5 minutes, then fry another 7 minutes. Toss them in wing sauce of traditional melted butter mixed with franks red hot. Crazy good.
I always opt for the Kenji/Serious Eats oven method for wings - they come out hella crispy and always feels safer (for me) than getting a big pan of oil hot!
by far the best wings I’ve ever made, the crispy wings were the house favourite. I’m trying the “crispy technique” to chicken breasts tonight for some super crispy pub-style chicken burgers.
Uncle B-Man’s Onion BBQ sauce is god-tier and absolutely dominates. Made it last year from the grilled chicken recipe video, and WOW. Highly recommend that “Italian dressing” grilled chicken too. Holy smokes!
Can’t wait to try these!!
I do a version that is somewhere between the Korean and the smokey B. Use a buttermilk, garlic chili soak. bout an Hour and then dry on a rack for another 20 minutes or so. then The smoke grill thing. But sauce wise I stick with the hotsauce and butter.
Those wings were absolutely delicious. That oven drying method is way better than the fridge method in my opinion and probably a factor to why it tasted so good. The wings were definitely bar quality!
Great vid Brian
Also, from those of us in the rest of the world, you have my undying gratitude that you give us temperatures in C.
I followed that Korean chicken recipe and it is the crunchiest chicken I have ever made in my life. My husband said now we have KFC at home lol. I think it would make a great wicked wing if I added a little spice to the flour mix. Thanks! 😄
Bonus points for using Franks instead of anything else, best flavor, bravo.
A few days ago I followed your Korean Fried wings recipe and my god the sauce! I have been thinking about it everyday since and trying to find another time I can make them. amazing!
I just discovered you today while looking ideas about what to do with ground beef (i found your Shepards pie video). I have had a small binge of your videos & I enjoy this content so much. I enjoy your sense of humor nearly as much as your amazing cooking tips! Hope to be a fan for years to come. Thank you!
Hey Bri-Guy, if you haven't done a wings video for air fryers already, please do. Love your style, keep it up!
I think wings on the gas grill are a go to. It heats up quick with minimal clean up. I also recommend 3 in 1 sauce (cayenne, salt, and pepper diluted into a very thin “sauce” with water in a squizz bittle) while cooking then finish with your sauce if choice.
Nice video! I always grill my chicken wings outside. Nothing better than grilled bbq chicken, and so much more flavor and stickiness than runny buffalo sauce!
I recommend brushing the sauce on during the last few minutes of grilling - it really burns on the flavor and creates a lasting impression on the grill!
Oh uncle B, ...you da man! All three of these recipes and techniques look fantastic.
Made the chicken wings in the fryer. Putting the chicken in the oven especially from Frozen was a pro move. Came out great.
I par-steam all my wings for 5 minutes and then store them in the fridge. When I want a few wings I grab what I need and drop them in hot oil for 6-8 minutes. Quick and crispy. I usually make 2 lbs at a time and have wings for a few days.
Between this and his Beef on Weck recipe, Brian is singlehandedly curing my homesickness.
Cornstarch in the sauce, that’s a great trick you don’t find on most recipes. Can’t wait to make wings again soon!
This has got to be the greatest wing video ever. 10 out of 10
Hey bro, made the traditional buffalo today and they knocked my socks off. Better than anything I’ve had at bars. Thanks for the tips dude! Unbelievable.
omgggggg, my friend Brian never disappoints!!!! These are AMAZINGGGGGGGGGGGGG
Bri Bro, I'm surprised you didn't use half rice flour with the AP for the Korean chicken wings. Marion (another TH-cam channel I watch) swears by it for crunch and texture, and after adopting it myself, I can say it's a must. Give it a whirl, gurl! And keep doing what you're doing, great channel.
I’ve tried rice. It’s good. Potato starch is my prefer. It’s closer Karage. Thanks for watching
@@BrianLagerstrom Roger that.
I am looking forward to making the 2nd batch. I was saying the whole time on the first batch "Bruh better use that Frank's" and you took it further. This is why I'm subbed, I think you have them Kitchen Cheat Codes that I need to learn. Looking forward to trying all 3 versions. Thanks!
my former local pub had amazing wings. they did the typical fried+hot sauce method, but they finished it with quick charring on the grill at the end.
Love how diverse and tasty these 3 wing recipes look! Also I like how you frequently use gochujang in your videos. Pro-tip from a Korean American: it’s pronounced more like “gochu-jahng”, rhyming with “wrong” rather than “rang”. Nevertheless great video and I’d love to see oven-only or even air fryer wings in the future!
he didn't pronounce chicharrón correctly either 😭
That's incorrect. Then you'd be saying "고추정" if you're pronouncing it as "Wrong"
@@devinsen363 that is not how I pronounce wrong. Must be a regional thing or a dialect
@@samrai78 That's also incorrect. You should be pronouncing it like the surname "안" or "Ahn" not "언" or "Ohn". 한국어 공부 쪼끔 더 해야 되겠다 🤭🤭
@@devinsen363 yes I pronounce wrong like “wrahng!” I thought this was standard but maybe that’s just where I grew up
My fav is the wings naked, sauce on the side. It reduces goop on the fingers, and you can have a variety of sauces to choose from if you wish.
Oooooh-wee! Now that's some quality time spent to have a set of wings like this! My personal favorite goes to the smoked bbq-ones. Thanks for yet another great recipe Brian! Cheers from Ukraine!
Do you have any videos talking about kitchen basics? Like we see how you cook but I’m a complete noob in the kitchen lol.
What do you do with the oil at the end? How do YOU clean it all up? I’d love to see that kind of info coming from someone like you.
I didn’t grow up liking food or really caring about it but now that I’m older I know I missed out on many of the normal things you’d learn growing up
I’ve always wondered what to do with the used oil too!
@@JohnB-pw9fm You can filter it through a paper filter or natural cloth and reuse it. Here is a pretty in depth method th-cam.com/video/z9jgA0GfE-4/w-d-xo.html which involves heating it; adding corn starch; mixing it through; and straining it. But the video says it can only be used a few more times after that.
I think it is better to use a small sauce pan and only fry a few pieces at a time. That way you won't need to use as much oil. @bakerfx4968
@@emilybh6255 thanks for the response! I’d still love to see Brian’s take on it though haha
He’s been in the kitchen for long enough he def has preferences on how to do things efficiently!
Watch Kenji Lopez's video or his stuff on seriouseats or his book.
This video is totally awesome and seriously lacks a few million views.
It’s like an ?essential album that you should have in you music collection !
Mucho compliments to the Chef !
His wings are such a fire that you can hear sirens from fire department coming for them at 11:00
Thanks Bri...Recently started eating meat from being vegeterian...Your wing recepie is bomb will def try it❤
I do an oven method and its not complicated at all. First you boil the wing for about 15 min to cook the meat. The skin is floppy. Then you let dry or pat dry and then place in a 425 oven for 15-20 min. They come out looking like they have been fried. Crispy skin, not over cooked on the inside (Alton Brown method)
I have a skewer rotisserie for my smoker and are now my favorite wings by far.
Any video with a Korean influence puts a smile on my face. Great video!
All 3 wings looked phenomenal, and the sauces matched the awesomeness.!!!
Wow those look incredible. The Korean wings look the best...but I love wings any kind of way. Yum.
I don’t let sauce alone be the seasoning for chicken. I season chicken. Layering flavors is a must for me!
Yes, I made the mistake as to make the first chicken wings exactly like the recipe and I am sorry, but I did not like them. I usually season my wings before frying and I don't add garlic and Worcestershire sauce in my sauce... My family did not devour them like they usually do.
All these Chicken Wing recipes look so tasty! 😋😋😋 Thank you for sharing! 💪🏿💪🏿💪🏿
the korean fried chicken recipe is legit super crispy and tasty im going to use this as my standard fried chicken recipe as i like the Gochujang(added some kikkoman unagi sauce)glaze bu my stomach doesn’t so my favorite sauce to toss wings in is bbq sauce without any heat
Definitely voting for that oven wings recipe❤
Just made these with all 3 sauces. They were delicious! Thanks for sharing!
Best cooking content on TH-cam. Lots of nice little pro tips!
Glad you think so! Thanks for watching
Made these. A+ , easily best recipe I’ve tried for wings.
Love the oven dry technique, Bri. They all look good. Will be trying the buffalo wings first
Been looking for a recipe that gives those wings the nice crispy exterior. Thanks for making this one, will try out soon!
Unsung hero of chicken wings I’m St. Louis is the trash/trashed style. Some of the best are at Fenton Bar and Grill and Joey B’s. Please add these to the next video or just go eat them. Truly the best wing. For those that don’t know trashed wings are. Fried, sauced and fried again. Great vid as always.
Idk if I would say better than ANYTHING I ever bout out, but the recipe is on point. I'm waiting on the smokafried wings
Nice work on this one. Three recipes in one vid, and yum yum yum.
Even before looking at anything but the title, I knew Bri would hit one of those with a gochujang sauce.
Bri?
I am about to do the deep fry Buffalo wings; I know you are next level because I thought about getting all the water out of the wings by putting them in the oven first and "lo and behold", you instruct us to do the same thing...💯
Now that's amazing.. one of the perfect video recipes for summer.
Thanks a lot 😊
Saving this for Super Bowl Sunday!!!!!!!!!!!!!!
Thank you!
Frying is such a rough proposition as a home cook because it adds like $5-10 for oil, it can be really messy even if you're careful with oil levels, and at the end of the day you have half a gallon of oil to dispose of. That said, I will be using every one of theses sauces. They look MINDBLOWING.
Invest in a deep fryer! Can get them on sale for nothing, and with it you now have unlocked a whole new echelon (spelling?) of deliciousness!
I was super hesitant for years, for all the reason you've stated, so I do get where you're coming from. It truly is worth it. And you do get like in my opinion 3 or 4 uses of the oil, unless you're doing huge meals. For my wife and I I get 4 uses out of like 3.5l of oil.
Also, check out the T-Fal EZ Clean deep fryer. Game changer in in making the cleanup literally effortless!
I soak my wings in water and sea salt overnight or at least 4 hrs, so flavorful.
I have a good air fryer recipe, 15 mins each side at 400 degrees. Always come out crispy!
Definitely one of your best videos! I know those sauces are going to be fantastic no matter how I cook the chicken. But, I need an oven method too, Bri. Sorry, I can't take the complaining about the fryer. Thanks for the tips on fixing a broken sauce. Did it take 15 hours of tape to get this perfect 12 mins?
It took a lot of work. Two days filming and two edit
It shows. Thanks again for the sauces! I'm so excited!!!@@BrianLagerstrom
Wheeeeeeeeww #3 looks so dang good, that one gets my vote.
Oh I’ve been meaning to get a good homemade wing recipe on my books: It’s a little too warm out to try this now (that’s living in the South for ya), but I’ll defiantly have to like and study this video come Football season.
I need to try these!
Hey Bri - I love this video! I'm so excited for the smoked grilled wings! The classic and Korean style also look drool worthy!
Please make the oven wing version before the next Super Bowl! And your favorite Bleu Cheese dip...
There is a place here locally that has something called "Car-B-Cue" wings and they're fantastic. Look a lot like those last ones. Great.
i dont know if there's another channel that creates so many original and unique recipes. just incredible content.
I’m a fan of Joshua Weissman. His channel brought me here
Very happy to have these recipes. Thank you!
Nice video. I was very interested in the Korean wings and actually have a craving for them. So will try to make some next week.
I have a pretty much the same grill and you've made me realise I've been using my smoker box all wrong. I've just been placing it on top of the grill instead of removing the grill plate and putting it directly on the baffles. This would explain why it takes so long for the chips to start smoking! So big thank you for that!
One question regarding pre-drying the wings, do you do that for each of the three recipes or just the first one?
Can't wait to try them out!