I've found that sprinkling the wings with sea salt before going in the fridge is a great way to dry brine the wings and add another level of flavorful juiciness.
@@christopherlasseter6317 yeah gets it crispier faster since it's more alkaline and baking powder is isn't as concentrated as baking soda so it's easier to use without any added taste.
Love Frank's recipes. I wanted wings today so i skipped the overnight drying. Just had to cook them for a little longer, they were still crispy and delicious if anyone's impatient like me. They're delicious without the sauce too, i did half plain and half with the sauce. Cheers
I have a fast food restaurant here in my country Peru. I came to this channel because the chef seems interested in the way he explains things! thank you!
Chef Frank, today was my day off, last night I prepped the wings, dried in fridge overnight, fried this afternoon. The only other way I am going to make them going forward is to grill them, but your method wins hands down. Promise to try your wing sauce recipe next time. Today, Sweet Baby Ray's Buffalo Wing Sauce got em' done!
Also make sure you all maintain your fridges regularly: a fridge with heat exchange coils burdened by dust or otherwise inefficiently operational does not need more moisture dumped into it’s compartment by the wings you’re trying to dry out the dry, chilled air will take the moisture outta the chicken skin and condense it onto the defrost coils, which may or may not be up to task depending on how well maintained your fridge hardware is
@@Echoballs-gt8zz most fridges have them underneath, or sometimes behind; there are plenty of guides on youtube for fridge maintenance in addition to your fridge’s manual, but the best way is use a battery-powered leaf blower after taking off like the plastic panels/grates that shield the under carriage, securing what components might fly off, then blowing all the collected dust etc into an air filter or better yet outside
@@hellfish2309 ohhh . Also question about the hot sauce in video will it be a big deal if I use franks hot sauce instead of the hot sauce used in the video? Can’t find them in stores with out having to buy them online
I think his premise to the ketchup is to cut the heat of the hot sauce. Some ppl like the flavor but the heat is too much; especially if you're going to eat more than a few wings lol.
@@macycharmin. ... If your making the REAL ORIGINAL buffalo wings the "heat" is controlled by the Franks sauce to butter ratio!! Less heat...more butter, less sauce. More heat...use more sauce and less butter .... Very simple!!!
I’ve never tried the sauce the way Frank makes it, but it seems interesting. For my Buffalo wings, I use Frank’s Original Red Hot Sauce, butter, lemon juice (just a little), and a sprinkle of dried oregano. Maybe I’ll do a side-by-side comparison next time I make wings 😁
@@stackmaster2851 Yeah, garlic is great in it! Whenever I do that, I sautee it first with the oregano and make a compound butter with it. It adds to the prep time, usually gotta do it a couple hours in advance, but I promise it’s worth it. Plus, then you have a garlic & oregano compound butter for other stuff 😉
I'm a Chef myself and I agree with everything he just said except for seasoning. I like to put my spices NOT salt on when I dry the wings then again after saucing, I used to season straight out of the oil but found the sauce washes it away so I like to put mine on AFTER tossing with sauce. Personally I find the flavors to pop more and since you put the spices on the wings beforehand it cooks into the meat while toasting up perfectly.
What a great video. Straight to the point, no fluff. What every YT video should be. Wing sauce comes out very authentic too although I did use Frank's hot sauce 'cause it's what I had!! Sorry Frank!
... You used Franks sauce and that's why it was authentic !!! He used something else and should find a different name to call his chicken wings...because their NOT authentic Buffalo Wings!!!!
Lot of interesting tips here, drying really is the key here. If you toss them in baking soda before putting them in the fridge, you can cook all of them in the oven and still get that crispiness all over
Frank, by far the BEST and useful detailed information that makes the perfect wing. Definitely using your method next time I make this. But, darn one day is a tough wait. LOL. Well worth the weight. I do duck and turkey same method of drying open in the fridge. Thanks for another great recipe.
What kind of oil is being used? And why do you prefer that one? I know they have different smoke points but also flavoring which can affect the results, so was curious as your go-to for wings.
I do half stick of butter, Texas Pete hot sauce and I mix in jalapeño and purée. Then I toss them in the sauce. The sauce will turn yellow but awesome.
Made these today and they were awesome. Was a bit sceptical about not breading them, but they do taste better just fried. Over here in the UK wings aren’t quite the staple in restaurants that they are in the US but these tasted better than any I’ve had over here.🇬🇧
Browning adds flavor. Cook the wings past golden brown especially if they are to be sauced. Golden brown means slimy chicken. I see this problem everywhere with many fried foods. Golden brown is undercooked.
I think he’s got one on his personal TH-cam channel.. also look for the levels chicken wing video on Epicurious’s channel, I thing he participated in that one
mines 1 cup crumbly bleu, 3/4 sour cream, 1/2 mayo, 1tbs dijion, tbs lemon juice or apple cider vinegar , 1/4 tsp salt,pepper and garlic powder. instructions basically to preference you can add it altogether, let marinade please at least a few hours! Way better, add only half the bleu cheese and blend it all using a food processor or hand held, then add the rest as bigger chunks again let sit a few hours Only one of my friends prefers a more mayo versions so i flipped the mayo and sour cream amounts, she loved it, everyone else hated it but whatever ya like! Remember, not all ingridients are created equal, the mayo, sour cream, dijion come in mayo standards so adjust to taste.
Frank is an absolute legend. Love you people in the comments come on saying “lost me at ketchup” or “add seasoning”. This guy knows more about food and cooking than 99% of us. If you cook something differently that’s also fine btw 😊
@@laqueenawilliams4762 fair enough. But if someone needs to know the oil temp to make chicken wings then you maybe need a more cooking for beginners recipe
@@MemphisMike901... He didn't throw them away, he saved them to add to a soup stock recipe!! BTW.... Tips are not included in original buffalo wings!!!!
They look amazing. This is how I make my hot wings except I use my deep fryer and instead of using hot sauce and butter to make my sauce like I used to I just started buying Buffalo Wild Wings Mango Habanero, Asian Zing, Thai Curry, Spicy Garlic, and Nashville Hot Sauce until around 3-4 months ago when I bought Hooter's 3 Mile Island Sauce and fell in love with it. For the last 3-4 months I haven't used anything except 3 Mile Island Sauce. It is so delicious.
2 things - What kind of container was used to fry the chicken wings in and what is done with the oil after use? What kind of oil is being used? Do you filter and reuse it for another time?
Thank you for your tips. I like food but cooking sometimes can be scary 🫣 well when something hot and burns you. I do like cook a little here and there.
All the yes!!! Unfortunately, I'm in Canada and I think our national supply of Crystal was used in this video. 🤣🤣 Oh well, I'll have to go back to NOLA!
Reuse your oil unless someone is allergic to something you've cooked in there previously (fish, shrimp, etc). Time to throw it out once the oil starts getting dark.
Hi, Frank this is my first time watching how to make buffalo wings I learned if you taste better and Crispier your oil is fresh and your wings are fresh however everybody adds ingredients but the wings are fresh and the oil then taste will be awesome thanks.
Great video Epicurious. Great techniques and execution Chef Proto. I love buffalo wings. I'm always looking to make and taste "the best buffalo wings"(Louisiana Hot Sauce, 1/4 tsp cayenne pep & a huge scoop of chopped garlic)
100%, the two most important parts of this is properly drying the chicken, and maintaining the proper cooking temp. This applies to pretty much any fried product. You could do everything else correct, but if your chicken isn't properly prepared, and you don't know what temp you're cooking on, you're going to have a bad time. source: I was a failure at cooking fried chicken for 30 years until I discovered these two ancient techniques.
@@Echoballs-gt8zz It depends on what type of oil you're using, each act differently at different temperatures. I would recommend using vegetable oil for chicken. To answer your question, you won't know with any accuracy if your oil is at 375. In your situation, I would preheat the oil at about medium high (3 o'clock if you understand the reference). Then you want to test it with drops of water. You don't want the reaction to be violent, that means it's too hot, you don't want it to have no reaction either, that means it's too slow. It takes practice, but it can be done.
Add some corn starch powder to water than mix it together put it in your oil and it will fry up all the dirty oil and you have the rest of your oil clean
I get the feeling that Epicurious just wanted to show us how to make the wings, but if this had been on Frank's channel, he would have made homemade blue cheese dressing.
Best simple blue cheese recipe is equal parts sour cream and mayo a little wash your sister sauce, salt, pepper, and blue cheese crumbles. Whisk it all together and you have some tastey Blue Cheese.
I had a theory that they let it sit in the fridge to dry and this confirms it 😄now I will try to do so next time I make wings to get that restaurant quality crispy skin
Hello, I'm very new to cooking. Was wondering what to do with the excess leftover oil after you're finished frying the wings? I read that you can dispose of it after it's cooled, but that's so much oil that needs to be disposed of.
Curious about the not covering your wings in the fridge note, isnt that gonna uncovered raw chicken in your fridge gonna lead to some problems like at best a stinky fridge?
Ok, chef I’ve never heard of, first you marinate the chicken in a touch of soy sauce, garlic and ginger for 24 hours. The. You wash it off, then yet, dry them out, (the salt in the soy sauce acts as a curing agent and also deters bacterial growth) for at least another day. Then you fry twice. Only to give it a bit of color but also to draw out excess moisture. The second fry is to crisp the wings up and finish the cooking process.
I've found that sprinkling the wings with sea salt before going in the fridge is a great way to dry brine the wings and add another level of flavorful juiciness.
Dry brining is great for steak too. It helps them to tenderize.
A little baking powder and a tiny bit of sugar too!
@@HiResDezreally? The flavor of baking soda doesn’t get in the wing? Do you find it better than just salt?
@@christopherlasseter6317 yeah gets it crispier faster since it's more alkaline and baking powder is isn't as concentrated as baking soda so it's easier to use without any added taste.
1tsp per lb of wings of each kosher salt and baking powder before the overnight dry out
Love Frank's recipes.
I wanted wings today so i skipped the overnight drying. Just had to cook them for a little longer, they were still crispy and delicious if anyone's impatient like me.
They're delicious without the sauce too, i did half plain and half with the sauce.
Cheers
yup! I love dipping plain wings into multiple sauces as well, the more the merrier!
Did u season yours? My guy didn't
Yeah, the restaurants don't let the chicken dry overnight.
That would be a nightmare for a Wing restaurant.
@@Lee-yy2lr do you need to coat them if you don’t have time to dry out over night
Do you need to coat them to help with crisping if you’re not able to dry over night
I have a fast food restaurant here in my country Peru. I came to this channel because the chef seems interested in the way he explains things! thank you!
Cuál es tu restaurante? Para ir a conocer!!
Chef Frank, today was my day off, last night I prepped the wings, dried in fridge overnight, fried this afternoon. The only other way I am going to make them going forward is to grill them, but your method wins hands down. Promise to try your wing sauce recipe next time. Today, Sweet Baby Ray's Buffalo Wing Sauce got em' done!
If you coat the wings with a little corn starch before frying it makes them even crispier.
I love Frank, he was the first to recommend me making crispy bacon in the microwave, I will never forget.
do you have link to that ?
is there a link to it?
Wait how else do you make bacon lol
Jacques Pépin tho
@@Kingcommaalex u kidding?
Whenever Frank is shown, something tells me he made literally all the ingredients before coming here.
That’s unfortunate.
"You don't have to raise the chickens yourself, but ..."
Mise en place
Fanboy comment.
He made the garlic and the salt? What??
Also make sure you all maintain your fridges regularly: a fridge with heat exchange coils burdened by dust or otherwise inefficiently operational does not need more moisture dumped into it’s compartment by the wings you’re trying to dry out
the dry, chilled air will take the moisture outta the chicken skin and condense it onto the defrost coils, which may or may not be up to task depending on how well maintained your fridge hardware is
Underrated advice. Thanks.
How am I suppose to acccess that ?
@@Echoballs-gt8zz most fridges have them underneath, or sometimes behind; there are plenty of guides on youtube for fridge maintenance in addition to your fridge’s manual, but the best way is use a battery-powered leaf blower after taking off like the plastic panels/grates that shield the under carriage, securing what components might fly off, then blowing all the collected dust etc into an air filter or better yet outside
@@hellfish2309 ohhh . Also question about the hot sauce in video will it be a big deal if I use franks hot sauce instead of the hot sauce used in the video? Can’t find them in stores with out having to buy them online
This is so simple. I love it. I hope he does Biryani 101 or somebody who can break it down into 4 to 5 steps.
I made this with a shot ton of garlic instead of only 1 and it was amazing
Noted!
LoL! i dunno why ppl are scared of flavor
Dumb American
@@simpleyvic flavor is unhealthy. Best not to over do it
If you use sriracha it already has all the garlic you need.
Ketchup? Wings sauce in buffalo: butter, franks, white vinegar. I make them constantly.
White vinegar is not in the recipe either.its just butter and franks ..hot sauce already is vinegar
I think his premise to the ketchup is to cut the heat of the hot sauce. Some ppl like the flavor but the heat is too much; especially if you're going to eat more than a few wings lol.
I like to add ranch powder seasoning mix, NOT the dip mix, to the franks and butter sauce, mix to taste.
@@macycharmin. ... If your making the REAL ORIGINAL buffalo wings the "heat" is controlled by the Franks sauce to butter ratio!! Less heat...more butter, less sauce. More heat...use more sauce and less butter .... Very simple!!!
@@fido3561... Sounds great!!! What do you call your chicken wings??? Since They are no longer Buffalo wings!!!???
I remember a pound of wings cost $.99. Now I have to take out 2nd mortgage!🐔🐔🐔
10 cent wing night ❤
Seriously! You'd think they were coated in gold.
That was part of the chicken no one wanted now everyone has a wing recipe
@@heirloomacres7445 now it's $.25 isn't it?
@@ginagilbertgathering2540 supply and demand in action
I’ve never tried the sauce the way Frank makes it, but it seems interesting. For my Buffalo wings, I use Frank’s Original Red Hot Sauce, butter, lemon juice (just a little), and a sprinkle of dried oregano. Maybe I’ll do a side-by-side comparison next time I make wings 😁
if youre going for heat, imo, ketchup kinda ruins it. if youre going for flavor, it tastes great.
@@ViewerEm I use a bit of honey. Keeps it hot, but adds a little sweetness and thickness. Not so sure about the ketchup myself...
try it with nonsalted butter sometime
I use the exact same but with a bit of garlic
@@stackmaster2851 Yeah, garlic is great in it! Whenever I do that, I sautee it first with the oregano and make a compound butter with it. It adds to the prep time, usually gotta do it a couple hours in advance, but I promise it’s worth it. Plus, then you have a garlic & oregano compound butter for other stuff 😉
I'm a Chef myself and I agree with everything he just said except for seasoning.
I like to put my spices NOT salt on when I dry the wings then again after saucing, I used to season straight out of the oil but found the sauce washes it away so I like to put mine on AFTER tossing with sauce.
Personally I find the flavors to pop more and since you put the spices on the wings beforehand it cooks into the meat while toasting up perfectly.
What a great video. Straight to the point, no fluff. What every YT video should be. Wing sauce comes out very authentic too although I did use Frank's hot sauce 'cause it's what I had!! Sorry Frank!
... You used Franks sauce and that's why it was authentic
!!!
He used something else and should find a different name to call his chicken wings...because their NOT authentic Buffalo Wings!!!!
Lot of interesting tips here, drying really is the key here. If you toss them in baking soda before putting them in the fridge, you can cook all of them in the oven and still get that crispiness all over
How can I check if the oil is 375 with out a thermometer
@@Echoballs-gt8zzYou can just dip your fingers. Just kiddn
@@mattc825 ya wouldn’t try that again
baking powder, not soda
Great video and now Im starving. Could the recipe be included please? Especially regarding the oil used?
5:17 insane tip on flats
These easy recipes are the best! Thanks Frank!
Frank, by far the BEST and useful detailed information that makes the perfect wing. Definitely using your method next time I make this. But, darn one day is a tough wait. LOL. Well worth the weight. I do duck and turkey same method of drying open in the fridge. Thanks for another great recipe.
I always season my wings before I put them in the fridge overnight.
as u should.. lmao @ no seasoning.. for the sake of clean oil??? please...
Well at least you seasoned them. Unlike guy in video
Is it a big deal if the butter has salt
@@Echoballs-gt8zznah just makes it saltier
@@lemonator8813 ohhh
I went to university in Buffalo and I can attest to the excellence of this technique!
Duffs & Anchor Bar cringe watching this....That is how Jim's would make "Buffalo Wings"....lol
@@thomasangelo6925 Nothing like LaNova's wings
What kind of oil is being used? And why do you prefer that one? I know they have different smoke points but also flavoring which can affect the results, so was curious as your go-to for wings.
I do half stick of butter, Texas Pete hot sauce and I mix in jalapeño and purée. Then I toss them in the sauce. The sauce will turn yellow but awesome.
Straight and to the point. Not drawn out. Everything I need to know. Thank you.
That Buffalo sauce is the best I've ever had, hands down. 10/10 dude.
Born and live in Buffalo NY and this looks delicious.
My mouth is watering and I have a sink full of wings… Im going to enjoy these
Made these today and they were awesome. Was a bit sceptical about not breading them, but they do taste better just fried. Over here in the UK wings aren’t quite the staple in restaurants that they are in the US but these tasted better than any I’ve had over here.🇬🇧
Dont ever bread your wings...ever
Cheers my British nanny ❤
Do you have the same sauces over there - Franks, Crystal, Melinda?
@@BradleyT2p2 just franks but that’s fine
@@Cupidstuntfctry honey chipotle wings. They’re amazing
Followed this recipe and ate them last night..... Wow that sauce.... Thank you 👌
Browning adds flavor. Cook the wings past golden brown especially if they are to be sauced. Golden brown means slimy chicken. I see this problem everywhere with many fried foods. Golden brown is undercooked.
I never considered drying them out first. Nice. Gonna start this recipe tonight using Frank's buffalo wing sauce 😁
how was it
What is Frank's blue cheese dressing recipe?!
I think he’s got one on his personal TH-cam channel.. also look for the levels chicken wing video on Epicurious’s channel, I thing he participated in that one
mines 1 cup crumbly bleu, 3/4 sour cream, 1/2 mayo, 1tbs dijion, tbs lemon juice or apple cider vinegar , 1/4 tsp salt,pepper and garlic powder.
instructions basically to preference you can add it altogether, let marinade please at least a few hours!
Way better, add only half the bleu cheese and blend it all using a food processor or hand held, then add the rest as bigger chunks again let sit a few hours
Only one of my friends prefers a more mayo versions so i flipped the mayo and sour cream amounts, she loved it, everyone else hated it but whatever ya like!
Remember, not all ingridients are created equal, the mayo, sour cream, dijion come in mayo standards so adjust to taste.
Adding ketchup to buffalo sauce, kind of ruins, it just add honey instead if you want to sweeten it or brown sugar also works.
Frank is an absolute legend. Love you people in the comments come on saying “lost me at ketchup” or “add seasoning”.
This guy knows more about food and cooking than 99% of us. If you cook something differently that’s also fine btw 😊
Then how come he didn’t even tell us oil temp
@@laqueenawilliams4762 fair enough. But if someone needs to know the oil temp to make chicken wings then you maybe need a more cooking for beginners recipe
Who here got upset when he cut the tip off and threw it away?😂 i LOVE the crunchy tips!
@@laqueenawilliams4762it was at 375 degrees he did say it.
@@MemphisMike901... He didn't throw them away, he saved them to add to a soup stock recipe!!
BTW.... Tips are not included in original buffalo wings!!!!
They look amazing. This is how I make my hot wings except I use my deep fryer and instead of using hot sauce and butter to make my sauce like I used to I just started buying Buffalo Wild Wings Mango Habanero, Asian Zing, Thai Curry, Spicy Garlic, and Nashville Hot Sauce until around 3-4 months ago when I bought Hooter's 3 Mile Island Sauce and fell in love with it. For the last 3-4 months I haven't used anything except 3 Mile Island Sauce. It is so delicious.
2 things - What kind of container was used to fry the chicken wings in and what is done with the oil after use? What kind of oil is being used? Do you filter and reuse it for another time?
That’s 4 things 😂
Chef Frank you are the best. I love all your videos 😍
I have a really important question.Did you season them?
Chef Frank is a great teacher. I'd love to be his student.
If you’re watching the TH-cam videos, you are a student ;)
Also he has his own channel “Proto Cooks” where you can continue to learn
Thank you for your tips. I like food but cooking sometimes can be scary 🫣 well when something hot and burns you. I do like cook a little here and there.
thanks for making this video! one question - after made them try, is it put into freezing or cooling overnight?
I think you should put them in the fridge, not the freezer 😊
Those look great chef ✌🏿
As a Buffalonian native…..He had me at blue cheese 😍❤ the AUTHENTIC way
Also I just made wings tonight and saved those little pieces for stock!
My kids love the recipes,and the sauce came out perfect 👍
I also like to add a little bit of spicey V-8 juice to the sauce. That way you get the celery and carrot tastes.
All the yes!!! Unfortunately, I'm in Canada and I think our national supply of Crystal was used in this video. 🤣🤣 Oh well, I'll have to go back to NOLA!
Or Amazon... Lol. After visiting NOLA and trying Crystal Om addicted. But I have an international grocery to get Crystal.
Airfryer for the win
I am going to try this method. It looks delicious. 🌻
Gotta love the wing flats...yum.
Crystal hot sauce for the win!
If you don't feel comfortable tossing them in the bowl, get a big bowl with a lid.
The most important tip in this video though is GET THE SKIN DRY
Gonna try this over the weekend. What do I do with the oil? Can I reuse it to fry more wings or do I discard it?
Reuse your oil unless someone is allergic to something you've cooked in there previously (fish, shrimp, etc).
Time to throw it out once the oil starts getting dark.
@@tyde5604 thanks !!
im trying this tomorrow but im smoking them on the grill instead of frying. can't wait to see how they turn out
Shout out to that crystal! Always annoying when I can’t find it in stores. Like it just doesn’t taste like red beans and rice without crystal
Hi, Frank this is my first time watching how to make buffalo wings I learned if you taste better and Crispier your oil is fresh and your wings are fresh however everybody adds ingredients but the wings are fresh and the oil then taste will be awesome thanks.
Holy moley I’m hungry for wings now! Might do this tomorrow for dinner! 🤙🏼
Finally someone who has bluecheese and not ranch😊
Great video Epicurious. Great techniques and execution Chef Proto. I love buffalo wings. I'm always looking to make and taste "the best buffalo wings"(Louisiana Hot Sauce, 1/4 tsp cayenne pep & a huge scoop of chopped garlic)
What kind of oil should you use in this recipe?
The most amazing thing is he kept his coat fresh.
100%, the two most important parts of this is properly drying the chicken, and maintaining the proper cooking temp. This applies to pretty much any fried product. You could do everything else correct, but if your chicken isn't properly prepared, and you don't know what temp you're cooking on, you're going to have a bad time.
source: I was a failure at cooking fried chicken for 30 years until I discovered these two ancient techniques.
How can I check if the oil is 375 with out a thermometer
@@Echoballs-gt8zz It depends on what type of oil you're using, each act differently at different temperatures. I would recommend using vegetable oil for chicken.
To answer your question, you won't know with any accuracy if your oil is at 375.
In your situation, I would preheat the oil at about medium high (3 o'clock if you understand the reference). Then you want to test it with drops of water. You don't want the reaction to be violent, that means it's too hot, you don't want it to have no reaction either, that means it's too slow.
It takes practice, but it can be done.
@@chadd990 ohhh what thermometer am I able to use? And I don’t get your reference
@@chadd990 ?
Great way to make buffalo wings, the only problem is what to do with the oil after.....
Add some corn starch powder to water than mix it together put it in your oil and it will fry up all the dirty oil and you have the rest of your oil clean
We need Frank on the Hot ones show. :D
You don’t coat wings with cornstarch or baking powder at all?
this guy is great, funny, and proffessional
Drying is the key takeaway here
Yes, dying
Ketchup?!? In buffalo wing sauce?
That's more sacrilegious than not using Frank's hot sauce for me quite frankly.
Am I missing the measurements here somehow? How much hot sauce was that and what else could I use for hot sauce, I don't have that Crystal stuff atm
This guy has a recipe for every food i want to eat!
Is avacado or coconut oil recommended? What temperature should the oil be?
Chrystal is the best for wings. I'm trying Louisiana sauce this round
Wing recipe is definitely on point
I get the feeling that Epicurious just wanted to show us how to make the wings, but if this had been on Frank's channel, he would have made homemade blue cheese dressing.
Best simple blue cheese recipe is equal parts sour cream and mayo a little wash your sister sauce, salt, pepper, and blue cheese crumbles. Whisk it all together and you have some tastey Blue Cheese.
@@johnathonduran5077 I already know how to make blue cheese dressing, but I'd like to have seen Frank's version.
This is a life skill video.
Buffalo here...that was nice, and pretty much traditional too!
I do the same day before dry out prep but I grill mt wings on the bbq on indirect heat. Still don't sauce them until they're done though...... :)
I really like the drying over night in the fridge.
I had a theory that they let it sit in the fridge to dry and this confirms it 😄now I will try to do so next time I make wings to get that restaurant quality crispy skin
How can I check if the oil is 375 with out a thermometer
Franks Red Hot mixed with a Sweet Thai Chili sauce makes a fantastic sauce. About a 60/40 mix. Franks to STC.
Looks great Frank :) Thanks for the tips and tricks
when Frying with that small amount of oil, them temp will drop 20 degrees +/- when the cold wings go in, so always start with a higher oil temp
Grilled, grilled wings are the way to go especially with a little char, it’s amazing. You never want to go back
What type of oil are you using?
"We don't need them to be drowning in the sauce." YES we do!😂
This was so helpful thank you so much the drying hack makes so much since
Is it a big deal if the butter is made out of salt
What kind of oil is best for frying the wings?
as someone born and raised in Buffalo
I approve
Thank u chef, especially for the tip about filling it only halfway
I see you Frank with that test/chef's treat 😂😂😂😂
Awesome video thanks Frank.
Hello, I'm very new to cooking. Was wondering what to do with the excess leftover oil after you're finished frying the wings? I read that you can dispose of it after it's cooled, but that's so much oil that needs to be disposed of.
Frank, amazing wing recipe!!
Do you have a recipe to make
a simple lemon pepper rub/wing sauce?
Gina Young has the best lemon pepper wing recipe i've seen on YT
TWELVE MINUTES!!! Jebus I thought he said he wants them juicy
Frank chooses the flats first… he’s my hero!
What kind(s) of oil would you recommend?
Thanks!!
Curious about the not covering your wings in the fridge note, isnt that gonna uncovered raw chicken in your fridge gonna lead to some problems like at best a stinky fridge?
Ok, chef I’ve never heard of, first you marinate the chicken in a touch of soy sauce, garlic and ginger for 24 hours. The. You wash it off, then yet, dry them out, (the salt in the soy sauce acts as a curing agent and also deters bacterial growth) for at least another day. Then you fry twice. Only to give it a bit of color but also to draw out excess moisture. The second fry is to crisp the wings up and finish the cooking process.
I wonder how long the sauce (unused, not contaminated) last in the refrigerator?
Thanks
Since the butter has been heated up it’ll probably only keep for 3-5 days. It’ll keep for about 3 months if you freeze it
I made these, crispy and amazing