I boil mine in zaterains crawfish boil, cook them in the oven (never over cook or they will be dry) , finish with a fast broil for extra crisp, then toss in homemade sauce and a batch of standard buffalo or bbq. I also like a batch of “naked” wings with a Cajun seasoning. Mine are always moist. Cooking time is important.
Just bake them skin side up. The heat is able to reach the under side as well. Boiling forst works better on bigger pieces or a whole chicken/duck. My wife boils and than bakes our christmas duck and the skin is super crispy every time while the meat stays moist.
Yo bro, nice video on the wings man but I ain’t Finna lie though you have me scared in the beginning when you first floured and season the wings. I thought that was all the season you was going to use throughout the whole process🤣🤣🤣. Indeed you did your thing on this one. I love the way you season them wings each time you took them out. I’m a try your recipe.💯
Let’s be honest, you’ll never get the crispness of deep frying with the oven. It’s also way faster too. This is for those who can’t or are trying not to deep fry.
I'd like to see the inside of these wings. Seems like most oven recipes resort to cooking the sh*t out of the wings until the skin is crispy, but at the cost of juicy tender chicken inside. I haven't found a way yet to get a crispy oven wing that is deep fried juicy on the inside. Heck, I've had fried crispy wings that were worryingly raw inside; no chance of that in an oven.
Nice test! Yeah, not sure why ppl would say boiling the wings makes them more crispy. You'll have to dry them and wait until they're cool enough to handle. Seems like extra steps (and extra cleaning) for a marginal difference... 🤷♂
Think about this one don't boil poach them and in seasoned water...two cool them down immediately...three now their cold store them in the fridge until ready to use... This method can be done in big batches and stored fridge or freezer...if freezer defrost to room temp to use...now take the portion you want, they cook quicker and more crispy and not dry, nice juicy and crispy...
I always thought the main reason for boiling wings first is because they were frozen and not thawed 😹 in which case, boiling is indeed the superior method 💯
I tried this from another recipe online but boiled my wings for 7 min in salt water before patting them dry, poked holes in it, added melted butter then seasoned them up real good! Cooked on 400 until golden brown and crispy! I like this method. I added some honey and bbq drizzle on them❤
Chef, I really enjoy your channel and have made several of your recipes for my family. I’m an old fart (69YO) so I have to cook healthily. I love the idea of spray ghee. Stay awesome! Mike aka, Siegfried
Exactly what I was thinking. Repeat the same process and bake the boiled ones less. ...or prep both then fry them accordingly. You can't be bias and run a non bias test...😂😅🤣 The "...maybe I should have reduced some cooking time..." gave it away. 🤨
Just STOP JUST season batter and fry. Frying chicken and porkchops are not a science 😮Boil for what? And if you bake them season then bake. Flour for what? Jesus
Boiling it before you fry it makes sure it’s done and you don’t have to leave it in the oil as long. I like it because I hate standing over the stove watching food. And flour ads texture. If you don’t do it, cool. But don’t knock it if you know nothing about it.
Salt the water. Simmer not boil 7 min. 20 min at 425. Flip once another 20 min. Always perfect.
I’ll give it a shot again this way. Thank you!
yes. exactly what i do. amongst other spices
@@MikeBelden-d5p fnjfndkd
I boil mine in zaterains crawfish boil, cook them in the oven (never over cook or they will be dry) , finish with a fast broil for extra crisp, then toss in homemade sauce and a batch of standard buffalo or bbq. I also like a batch of “naked” wings with a Cajun seasoning. Mine are always moist. Cooking time is important.
You messed up when you didnt season the water lmao
😁
😅
My mouth is watering just imagining the incredible aromas that will fill the kitchen when making this recipe. It sounds absolutely amazing!
It's so good!
Thank you for sharing. I wouldn't boil mine either but you are great to compare and show us. Keep up the great work.
Take a shot every time he flips the wings
🥴
Have Mercy
Just bake them skin side up. The heat is able to reach the under side as well. Boiling forst works better on bigger pieces or a whole chicken/duck. My wife boils and than bakes our christmas duck and the skin is super crispy every time while the meat stays moist.
Thanks for the tips!
Yo bro, nice video on the wings man but I ain’t Finna lie though you have me scared in the beginning when you first floured and season the wings. I thought that was all the season you was going to use throughout the whole process🤣🤣🤣. Indeed you did your thing on this one. I love the way you season them wings each time you took them out. I’m a try your recipe.💯
You definitely know yo shit Angelo but wow that’s a lot of love and work for great wings. How do compare this method to deep frying? Paul
Let’s be honest, you’ll never get the crispness of deep frying with the oven. It’s also way faster too.
This is for those who can’t or are trying not to deep fry.
Do you think a brine would have helped?
Idk. I’ll have to try it out to see!
I'd like to see the inside of these wings. Seems like most oven recipes resort to cooking the sh*t out of the wings until the skin is crispy, but at the cost of juicy tender chicken inside. I haven't found a way yet to get a crispy oven wing that is deep fried juicy on the inside. Heck, I've had fried crispy wings that were worryingly raw inside; no chance of that in an oven.
The boiled ones were dry. The other ones were great!
That’s why I like cooking in the oven.
Nice test! Yeah, not sure why ppl would say boiling the wings makes them more crispy. You'll have to dry them and wait until they're cool enough to handle. Seems like extra steps (and extra cleaning) for a marginal difference... 🤷♂
Think about this one don't boil poach them and in seasoned water...two cool them down immediately...three now their cold store them in the fridge until ready to use...
This method can be done in big batches and stored fridge or freezer...if freezer defrost to room temp to use...now take the portion you want, they cook quicker and more crispy and not dry, nice juicy and crispy...
I always thought the main reason for boiling wings first is because they were frozen and not thawed 😹 in which case, boiling is indeed the superior method 💯
I just did a video on frozen wings.
th-cam.com/video/H3rwr4tYT2M/w-d-xo.htmlsi=CSUmFxJT_OYn3MvC
@@ChefAnge thank you, I’ll check it out 💯
Yed dude fk that.. i aint flipping wings 10 times each
Nobody asked you to. This is what I did.
Your content is the worst. No worries i aint watching again
The last video I watched boiled them for 5 to 10 minutes …. Someone asked which one…. They said 7.5 minutes
That’s way too long.
@ let the experiments begin … I’m starting at 3 min
Yes boiling does release moisture. I wouldn't boil chicken first ,but I do whenever I eat pork.
I think I boiled it too long too.
I tried this from another recipe online but boiled my wings for 7 min in salt water before patting them dry, poked holes in it, added melted butter then seasoned them up real good! Cooked on 400 until golden brown and crispy! I like this method. I added some honey and bbq drizzle on them❤
@@ChefAngenot long enough! ❤
Salt is crunchy. That’s one way to do it.
👍
Long hill proud. 🖖
😁😁😁
It works best if you just pour hot water over them and not actually boil them.
I’ll have to try this in a future episode
@@ChefAnge Yes, I've tried it to make fried wings, very crispy.
Chef, I really enjoy your channel and have made several of your recipes for my family. I’m an old fart (69YO) so I have to cook healthily. I love the idea of spray ghee. Stay awesome! Mike aka, Siegfried
It’s not busted. You cooked the boiled wings longer.
I did
*_You need to season the water you boil the wings in._*
Exactly what I was thinking.
Repeat the same process and bake the boiled ones less.
...or prep both then fry them accordingly.
You can't be bias and run a non bias test...😂😅🤣
The "...maybe I should have reduced some cooking time..." gave it away. 🤨
A BIT MUCH
As my wife says…I’m very “extra”
04:06 Wtf kinda ppi said thats too much work!?! Thats really really sad and the definition of suPer LaZy. 🤦♂️🤦♂️🤦♂️😂😂😂
So lazy. It’s prb 10 min of actual work while they cook from beginning to end. Anything that’s more than ordering in a drive thru is “too much work”.
This is not how you make crispy wings sir 😂 season fry for naked wings or season fry with batter or season bake longer. Simple 💁🏾♀️no pickles
To much flipping. No thanks
Only way to get next level crispy.
Just STOP JUST season batter and fry. Frying chicken and porkchops are not a science 😮Boil for what? And if you bake them season then bake. Flour for what? Jesus
Make video
He's clearly trying different methods to find the best outcome. Lol not sure why you got so upset over that. Go take a nap.
@@allisonteso32😂🤦🏾♂️
Boiling it before you fry it makes sure it’s done and you don’t have to leave it in the oil as long. I like it because I hate standing over the stove watching food. And flour ads texture. If you don’t do it, cool. But don’t knock it if you know nothing about it.
ALUMINUM WTF
😳