3 Ways to Make the Best Chicken Wings of Your Life
I really think that these are the BEST 3 ways you can make chicken wings. Pair them up with any of these sauces for outrageously flavorful wings. Use my link to get a FREE LMNT sample pack with any purchase (works for new or returning customers!)
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CHEF'S KNIFE:
BOOS BLOCK CUTTING BOARD:
2QT SAUCEPOT:
SMOKER BOX:
WOOD CHIPS:
TONGS:
POTATO STARCH:
DIGITAL SCALE:
SPIDER STRAINER:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
STAINLESS BOWL:
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*Buffalo Wings*
4 pounds (1.8kg grams) of whole chicken wings (about 12 pieces)
Salt
½ gallon (2L) frying oil (light olive, canola, etc)
1 stick (115 grams) of butter
15g (3-4 cloves) garlic, minced
250g (1c) hot sauce (e.g., Frank's)
40g (3Tbsp) Worcestershire sauce
8g (3tsp) cornstarch
Preheat oven to 250°F (120°C).
Cut the whole chicken wings into drumettes and flats
Place on wire rack lined sheet tray and salt both sides
Bake for about 15 minutes
To prepare the buffalo sauce, in a saucepan over medium heat, add butter & minced garlic. Fry for 5 minutes
In a separate bowl, whisk together hot sauce, Worch &cornstarch.
Add hot sauce mix to the melted butter and garlic. Bring to simmer, remove from heat & whisk until smooth
Heat oil in very large a heavy-bottomed pot to 350°F (175°C), making sure that pot is filled no more than halfway full of oil.
Fry the oven dried wings in 2 batches for about 10 minutes each until golden brown & crispy.
Transfer fried wings to a bowl and toss with the buffalo sauce to coat
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*Korean Fried Chicken Wings*
For the Gochujang Sauce:
100g (1/3c) of gochujang
20g (4-5 cloves) garlic, grated
20g (1Tbsp) ginger, grated
30g (2Tbsp) hot sauce
40g (3Tbsp) sugar
110g (2Tbsp) honey
60g (1/4c) mirin
60g (1/4c) soy sauce
200g (3/4c) water
For the Chicken Wings:
4 pounds (1.8kg grams) of whole chicken wings, cut into wings and drummies
Salt for seasoning
125g (1c) all-purpose flour to coat wings
350g (2c) all-purpose flour for breading
350g (1 3/4c) potato starch (or cornstarch)
15g (1Tbsp) salt
10g (2tsp) baking powder
8g (1 2/3tsp) garlic powder
8g (2 1/4tsp) onion powder
250g (1-2c) Water
Heat oil in a large heavy-bottomed pot to 350°F (175°C)
Prepare the Gochujang Sauce: combine the sauce ingredients in a saucepan. Bring to simmer and cook for 5-10 minutes
Season both sides of the chicken wings with salt.
Place wings in a bowl and add a cup of flour. Toss to coat.
In a separate bowl, create the breading mix: Combine the 350g flour, potato starch, salt, baking pow, garlic pow, and onion pow. Whisk/
Add 1/3 of dry breading mix into a 3rd bowl & add 250g/1-2c water to create a light slurry.
Now mix about ⅓ of the wet slurry with the rest of the dry breading to create a craggy mix for coating.
Dip each chicken wing into the remaining wet slurry, then coat with the craggy mix.
Add wings to the 350F/175C oil in 2-3 batches. Fry for 11-12 minutes until golden brown
Transfer to a bowl & toss in the Gochujang Sauce
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*Grilled BBQ Wings*
Wings and rub:
4 pounds (1.8kg grams) of whole chicken wings cut into flats and drummies
20g (4tsp) Salt
3g (1tsp) black pepper
3g (1tsp) onion powder
3g (2/3tsp) garlic powder
5g (1 3/4tsp) chili powder
For the Onion BBQ Sauce:
250g (1c) ketchup
25g (1 2/3Tbsp) hot sauce
100g (1/3c) molasses or brown sugar
30g (2 1/4tsp) Worcestershire sauce
25g (1 2/3Tbsp) cider vinegar
25g (3Tbsp) yellow mustard
20g (4-5 cloves) minced garlic
100g (½ med to large) red onion, grated
2g (1 heaping tsp) chili flakes (crushed red pepper)
5g (1 3/4tsp) chili powder
combine the chicken wings with dry rub ingredients.
Refrigerate
Place soaked wood chips in a smoker box over one grill burner on high heat. other burners should remain off.
When grill has preheated to 250(120C) & chips are smoking, place the wings on the unheated side of grill. smoke for 20-25 minutes until wood chips have burnt through.
While the wings are smoking, make sauce. In a saucepan, combine sauce ingredients. Simmer over low for 15 min, stirring constantly.
At grill, refill smoker box, flip the wings over, and continue smoking for another 20-25 min.
Transfer wings to bowl, then heat all grill burners to high.
Grill the smoked wings on high, lid closed, for 5-6 min, flipping halfway through.
Toss in BBQ sauce
0:00 Intro and prepping the chicken
1:15 Buffalo Wings
3:52 Korean Fried Chicken Wings
6:32 Quick break to talk about my favorite way to hydrate (ad)
7:32 Finishing the korean chicken wings
8:22 Bman’s famous BBQ wings
11:54 Let’s Eat This Thing
Gordon Ramsay's Hot Ones Inspired Wings
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It's a big sports weekend ahead and are you looking for the perfect Chicken Wing Recipe for the Big Game? Well Gordon has just the recipe for you! Simple, delicious and most importantly better than the wings Gordon ate on The Hot Ones. You can make them as hot as the last dab or as mild as you'd like!
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Making Buffalo Wild Wings And Sauces At Home | But Better
Homemade wing sauce is the most important component to the best wings of all time. It’s easy to make, but it requires the knowledge and technique to make it truly great. Today we go head to head with the coveted buffalo wild wings and their zing sauce, mango habanero wing sauce, and the parmesan garlic wing sauce.
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Spicy Chicken Wings Recipe • How To Make Wings • Fried Chicken Wings Recipe • Spicy Wings Recipe
Spicy chicken wings recipe that are full of flavour, fiery, juicy, moist, and tender on the inside. This spicy chicken wings recipe is so delicious you'll be preparing it over and over again just like I do. A beautiful platter of spicy wings with rice and fries is my absolute favourite.
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Full Recipe Here:
Everyone has their favourite chicken wings recipe, but I can assure you that this one will be tough to top!
Chicken wings have established themselves as a distinct culinary genre, ranging from hot and spicy to sweet and saucy and deep-fried to oven-baked.
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Buffalo Style Chicken Wings | Jamie Oliver
A beautifully simple version of buffalo chicken wings that's so straightforward and quick that you'll definitely want to give it a try!
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