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The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Lea Kichler
--
0:00 Wings Wings Wings
0:26 Chapter One - Prepping The Wings
1:50 Chapter Two - Making The Sauce
2:38 Chapter Three - Frying The Wings
4:18 Chapter Four - Sauce and Serve
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Cyberpunk continues in 2077...maybe
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The CRISPIEST Chicken Diavolo | Cookin' Somethin' w/ Matty Matheson
Thank you Dr. Squatch for sponsoring this video! New Dr. Squatch customers can get 20% off on orders of $20 or more when they go to and enter code DSCMATTY
SPATCHCOCK A CHICKY PUT A BRICK ON IT FOR THE CRISPIEST SKIN WITH A LIL PEPPER MELANGE ITS RUSTIC ITS ROBUST ITS CHICKEN DIAVOLO AND THAT’S AMORE!!!!
INGREDIENTS
1 chicken, spatchcocked (spine and ribs removed)
2 tbsp olive oil
1 fire brick, wrapped in tin foil
1lb mixed hot and sweet peppers (Jalapeno, Jimmy Nardello, Anaheims, Habanadas)
1 tb dried chile flakes
1 tsp smoked paprika
2-3 cups homemade chicken stock - to cover
1 stick (1⁄4 lb) Butter, cubed
2-4 Pickled Cherry bomb peppers, torn apart
1⁄2 cup Pimenta de bico
1 lemon, juiced
1 cup parsley, chopped roughly
Salt
Pepper
METHOD
1. Start by spatchcocking the chicken, remove the spine and ribs, using scissors. Make
sure to leave leg and wing bones for texture and flavour. Be careful not to pierce the
skin! Season generously with salt.
2. Warm up cast iron pan on medium high heat, add enough olive oil to cover the bottom of
the pan. Place the chicken in the pan, skin side down and allow to start sizzling.
3. Once sizzling, take a brick wrapped in tin foil and place on top of the chicken and allow to cook until it is about 90% cooked before you flip it over to finish, about 40 minutes.
4. In a separate large pan, warm up some olive oil on medium high heat. Cut one onion into rings and place in pan. Add three cloves of smashed garlic.
Next, cut up some peppers. Slice two jalapenos and add to the pan, then add one green Anaheim seeded and quartered, three Jimmy Nardello peppers, one red Anaheim and three whole orange guys. Remove the seeds or leave them in, depending on how spicy you want.
5. Once the peppers begin to soften, add salt, chilli flakes and smoked paprika. Stir through thoroughly. Add enough chicken stock to the pan to cover all of the peppers, about three cups. Add about two pickled cherry bomb peppers, torn apart, and half a cup of pimenta
6. de pica. Allow to reduce to a thick sauce, about 30 minutes, then turn off the heat and add the juice of one lemon for acidity and a quarter pound of butter. Stir through then add a cup of freshly chopped parsley. Add salt and pepper to taste.
7. Once the skin of your chicken is golden and crispy brown, take off the brick, flip the chicken and turn off the heat to allow the residual heat to cook through the rest of the chicken.
8. Serve your chicken on a bed of the diavolo sauce on a platter, skin side up so it stays crispy, then dress with sauce and reserved fat from your cast iron pan to finish.