10 Most-Insane Chicken Wing Videos on #DDD w/ Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Guy’s been wingin’ it across the country to find the craziest, spiciest, most-delicious chicken wings, from classic buffalo to unexpected flavors like Szechuan parmesan-garlic. Here are the top 10 #DDD chicken wing videos of ALL TIME! #FoodNetwork #GuyFieri #ChickenWings
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:08 – K-Town Kitchen Wings
0:59 – Fried Wings
3:16 – Fiery Apple Wings
5:34 – Szechuan Parmesan-Garlic Wings
6:30 – Adobo-Glazed Chicken Wings
9:57 – Wings with Spicy Bleu 17
13:08 – Pit Master Wings
16:03 – Award-Winning Smoked Chicken Wings
17:46 – Smoked Chicken Wing NACHOS
19:49 – Screaming Red Spicy Garlic Wings

Visit the spots:
Del Seoul – https://delseoul.com/
Noble Pie Parlor – https://noblepieparlor.com/
Citizen Cider – https://www.citizencider.com/
Chick N Beer – https://www.chicknbeerokc.com/
Señor Sisig – https://www.senorsisig.com/
Double Dub’s – https://www.facebook.com/WWDoubleDubs
Bluebird Barbecue – https://www.bluebirdbbq.com/
Smokey D’s BBQ – https://smokeydsbbq.com/
Carolina Kitchen & Barbecue Co. – https://carolinakitchenbbq.com/
OB Noodle House – https://obnoodlehouse.com/

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10 Most-Insane Chicken Wing Videos on #DDD w/ Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Kay Town chicken wings we’re making our chicken wing sauce 55 lb of brown sugar vinegar soy sauce cooking white oyster sauce sesame oil honey white pepper here we got our herbal tea combination of chesan peppercorns and cloves mix everything together next we got our chili garlic paste we’ll just add orange

Peels now how long is this going to sit here and steep about 4 hours just cut straight down pop it all the bones with your fingers after the wings are lollipop we’re making a dry rub salt granulated garlic chicken base some white pepper ground ginger okay and

We’re ready to season them all right so this gets mixed up sits for 4 hours and then fried to order double fry now you’re taking the uncooked sauce we’re just going to throw our wings in give it a quick toss and they are finished wow look at the way that comes together scallions

Toasted sesame seeds Okay good talk that is masterful I’m here in Reno nada and I didn’t have to ask many people everybody said you got to check out Noble pie parlor all right zep’s going out Reno is pretty amazing we have this whole Resurgence of Midtown and

Trevor and Ryan have been such a huge part the spot 5 years ago there weren’t restaurants there weren’t nice dive bars did you say nice dive bars my kind of place I like the nice dive bars we usually come here probably every other week and we have to have a pizza and the

Wings I have the 2 lbs of wings wings are no joke just enough spice toss it in that sauce that they have and then with the scallions and the cheese on it it’s just perfect what’s so special about the wings the biggest little wingfest here in Reno is the third largest Wing

Competition in the world and we took first place get it so we’re going to make our wing sauce butter cayenne pepper sauce ketchup Sriracha raw garlic bunch of it Cayenne garlic salt and sugar let it simmer for about 30 minutes or so and then we add our sour cream sauce is done

Time for the ranch heavy duty mayonnaise not light duty here folks buttermilk sour cream wor again lemon juice garlic green onion some dill that’s a big deal garlic powder onion powder paprika parsley garlic salt salt and pepper and parmesan cheese mix it up good Ranch

Tell me about the wings they are a par baked Wing great then we fry them up we usually let them sit for a little bit kind of give them a double fry so we’re going in with our sauce in with the wings a little more sauce and then it

Get really nice coated parmesan cheese garlic some green onions and the housemade Wrench if you want a wing that has more flavor in One Wing than most dozen wings have this is your wing there’s a silkiness about the sauce there’s a little bit of heat love the sour cream into it genius move I love the little double Fry on it

So if you think of a wing with hot sauce and a little bit of butter in it and there you go and I’m going to fry it up that’s kind of like riding the merry-go round this is kind of like getting on the tilta Whirl the Tilt worldl

Connected to a roller coaster Dynamite pounda Wings these have a perfect crisp on the outside it’s a nice sticky sauce so the fresh garlic sticks to it the parmesan sticks to it the green onions Fire have wings going down I think about the wings all the time kind of the

Perfect balance of crunch and sauce so we just start drinking these now or they can to actually go in that’s this cider or dirty May cider dirty May it’s a ginger and infused cider tell me that’s not my cider the dirty mayor flavor town so we’re making FY Apple wings and this

Is sweet sparkling cider so that has more sugar in it yep next a sachche of black peppercorns juniper berries Teragon and bay leaf say hey sachche water and cider vinegar how long’s this going to Bry 2 days then what takes place we toss them in our house Wing rub

Paprika salt garlic powder onion powder okay cayenne pepper ground black pepper wings are dry r SC bake in an oven at 350° for 15 to 20 minutes then you go to the fryer and what kind of sauce are we making to serve these with fiery Apple

Wing sauce well that I got to try we start with hot sauce dirty mirr and then we take raw apple cider juice and boil it down this is the key onion powder cayenne and garlic you guess it sir this Cooks down for 25 minutes then we

Emulsify it with butter do we give any sauce with this Ranch let’s get into it buddy yeah I heard you like to jiggle some mayonnaise is that true who says that to somebody okay I’m sorry creepy person when did this become a thing to do poking holes in the bottom sucks it

All out there you go keep that as a souvenir kids buttermilk sour cream thank you where’s your fancy trick with that one huh dried parsley cayenne pepper garlic powder black pepper ACV yes sir apple cider vinegar onion powder oregano corander and Dill doctor you making a campfire get after that try not to

Splatter it everywhere all right so put it all together here’s our housemade buttermilk ranch this is our fiery Apple wing sauce that we made earlier me likey wingy let the games begin this wing sauce is outrageous you get a little heat get a little vinegar which get nice little sweet I mean not

Sweet is in the sense like sugary sweet but a natural sweetness to it and the meat itself has a little bit of a sweet flavor I don’t think I’ve had many Wing sauces like that only thing I’m missing m is a dirty May CES one parmesan garlic we’re going to infuse our Oil

We’re going to sauté off the garlic add in the vegetable oil the tii chilies chilies this will go for about 15 minutes or so and the dry rub is we toast off sesan peppercorn okay once we blend it we’ll add it to the parmesan cheese red chili flakes exactly garlic

Powder so the Wings come out this is the garlic and Thai chili oil yeah and this will really help hold on to to the dry rub and then Dust it in this mixture that’s just the dness I like M delicious crunchy it’s tender it’s moist not too much breading the

Garlic pigh oil fits perfectly you know what makes that that’s sesan peppercorn it’s got a little bite it’s got a little tingle you can’t put enough sesan for me really nice balance for a dry Wing dude it was great well done thank thank you so I’m here in San Francisco in the

S District South of Market to look for a food truck now I hear these guys are doing a cross between Filipino and Latin American Cuisine you never know where they’re going to be so you got to check them out on their website and I found them this is senior

Seas this is pork Seas fries I love the way the pork tastes back in 2010 they started mixing Mexican with get this a sour pork Filipino dish called sea Filipino food is something that people are trying to get acquainted to not many people know about it and Senior sea is

Doing a great job introducing it to the general public and this basket of spicy chicken goodness ad doable buffalo wings gives another dose of Filipino flare it’s very reminiscent of what we used have at home adobo is a Filipino dish yeah chicken adobo fired up got your chicken tets and wings soy sauce

Sugarcan vinegar sugar vinegar garlic bay leaves fresh peppercorn a little bit of salt yeah mix it all up how long is that going to marinate about 5 hours you marinate them then how you going to cook them so usually I heart bake them halfway just so I don’t burn all that

Soy sauce in the deep fryer holds in a lot of that flavor and then what kind of sauce we put on the outside we’re doing a double glaze all right we got the olive oil coat that pan up garlic pepper corn you and your Bailey Bailey let’s get all those flavors

Out soy sauce sugar can vinegar got some Chipotle peppers ketchup yep honey for that sweetness brown sugar cayenne pepper red chili flakes orer sauce little salt cook this out for about 15 20 minutes just so you can get all those flavors in got a little cornstarch

Slurry a little slurry to thicken it up that’ll help tighten it up I got some water just to balance it out let that boil probably come together now we’re going to throw these shrimp chips in the fry 15 seconds 350° and they just they’re just going to pop

Up so once they oh oh this is like mad ninja skills all right we got a seasoning right here still hot so soaks it right up all right put these down as a bed for our wings okay now we’re going to take our wings nice and crispy take our adobo

Glaze squirt them in there now we’re just going to toss them up little sesame seeds finish off with a little green onion lemon zest garnish there you Go I can’t figure out the flavor all of a sudden I got soy sauce now I get Chipotle now I get a little bit of the garlic now I get sweet yeah it wings are cook perfectly the big wings great crust to them and the shrimp chips as

Accompaniment try it on for sure not too sweet not too spicy not Asian not Mexican just senior seig yeah nice you that my friend Bobo buffalo wings the glaz on the wings is sweet and spicy all at the same time just one of the most flavorful menu items that they have got

To run out and get it I think there’s a big argument by people of what’s America’s favorite food well back in the day it was hot dogs and apple pie then people would say Burgers my son Ryder would say of course it’s pizza but I don’t think anybody can argue one of the

Favorites is chicken wings I’m here in laramy Wyoming where an ex diving coach is going to the high deck on making Dynamite Wings this is double dubs almost there we got the wings these is my favorite in town I don’t let too much time pass without eating them wings

Special barbecue it’s the detail that goes into the recipes it’s down to every little ingredient that he picks 12 Krampus perfect Trent was a diving coach at the high school he used to cook wings for all of our coaches meetings and then he got his first truck going but the

Truck couldn’t drive Trent whitel into the mother of all Wing competitions the national buffalo wing Festival in Buffalo New York he wouldn’t let me in just because I wasn’t a brick and mor but one of Trent’s regular customers former University of Wyoming quarterback Josh Allen turned out to be the game

Changer as soon as Josh became the quarterback for the Buffalo Bills I was like do you know Josh Allen well he’s a really good friend of mine he loves double dubs Josh you’re the man dude and so you go and compete finally I was actually the first person to win four

Awards as a rookie of the year well congrats man 12 spicy blue number 17 the spicy blue 17 just represents Josh Allen’s number in football Josh loves spicy blue when here what are we making today we’re doing that spicy blue which is a buffalo blue cheese sauce it’s Josh

Allen’s favorite sauce you didn’t name it after him you sell way more if it was called the Josh Allen sauce all right what are we making first the house salt blend this goes in 90% of all the sauces this is kosher salt celery seed black pepper garlic salt celery salt and onion

Powder and then we just blend it all right now we’re going to make the blue cheese so we got mayonnaise sour cream blue cheese crumbles salt blend okay the blue cheese sits and Steeps for about 24 hours and who taught you how to cook my proart teacher proart is an amazing

Program put on by the National Restaurant Association Educational Foundation something I’ve done for years Next Step what are we on dry rub we have dried hob and arrows so we blend these down seed stems the whole enchilada chili powder cayenne pepper ground habanero got it onion powder kosher

Salts black pepper garlic salt celer seed blend it back up now we’re going to make our spicy blue 17 sauce we got melted butter in here blue cheese crumbles blue cheese dressing then this step sauce it’s really good oh there’s nothing H about that then we’re going to whisk it to get

The blue cheese melted we at our house hot sauce so this Cooks down how long do the wings fry for 8 minutes to get super super crispy did a little little bit higher temperatur I am a well done Wing guy nice and tacky blue cheese crumbles on Top delicious wings are nice and crispy juicy not dried out you want to get both those flavors you want to get the acid and that funk of blue cheese and the creaminess but then you also want the spice and the Heat of the wing sauce you put the two

Of them together makes it another level of a creamy sauce Josh I agree with you man real deal spicy blue number 17 is creamy it’s got some heat the blue cheese and the hot sauce makes them a little bit Tangy legit good it for real we drive through

Town here in Burlington Vermont and we hear about a place it was a Mexican restaurant for like 40 years and then it becomes this barbecue place and it’s got a really funny name wait a second that sounds just like a triple D joint to me this is Bluebird Barbecue briskets looking really good

The barbecue here is absolutely fantastic half chicken with col salon collared greens every time I’m here there’s something different and it’s always executed to Perfection it’s the best I’ve had in New England and it was one of the first barbecue joints in Vermont when owner Sue Betty opened in

2012 and now she’s got Dan mey on board as the Pit Master what kind of barbecue are you doing we do a regional American barbecue and then outside of that you do Fusion other stuff yes poutine with brisket favorite thing on the menu I think I’m eating it the wings Pit Master

Wings coming up right now the chicken is just really juicy the white sauce that comes with them is fantastic all right let’s get into the wings we’re going to make our Pit Master rub brown sugar kosher salt chili powder fresh ground black pepper there you go now wait a

Second I want everybody to look at this all gray looks like gravel this fresh ground black pepper is key garlic powder and onion powder okay so we got our wings right here and then mix that with cayenne pepper hot sauce let that marinade for at least an hour and then

Right to the smoker 250 for 2 hours and what are we smoking with Oak maple and plywood Hickory what do we serve these with Alabama white barbecue sauce water rice wine vinegar sugar Ginger chili powder garlic cloves GOI Jang you we’re in the middle of the race mayonnaise we make it ourselves all right let’s get you the overachiever medal apple cider vinegar Pit Master rub that we made before cayenne pepper paprika ground mustard must cumin fresh ground black pepper kosher salt wer sa wash your sister sauce and then our

Sauce yes so that’s where the extra Wang is coming in absolutely this is going to be served on the side to dip I’ll take a side of that anytime yes chicken wings come out and then we’ll fry to order and toss in a little bit more Pit Master rub

I can already tell you we have an enormous problem with the amount of the whing sauce you gave me oh there’s extras on the table those wings aren’t hot at all I can just tell you this right now the only thing that’s wrong long with smoked fried

Wings too much smoke and getting dried out and that’s not a problem here you got the right size Wing to the right amount of smoke to the right type of wood and then you’ve rendered them just enough that when you fry them a lot of

The fats cooked out so your fry is quick and fast with the Pit Master rub at the end and then hitting in that Tangy sauce good kickoff my friend Pit Master Wings hitting the plate the smokiness and the flavor really kind of hit you I would like an IV of Alabama white

Sauce so I’m here in De Mo Iowa I say Iowa what do you think exactly pork I say pork what do you think uh-huh barbecue I say de Mo in Iowa I say pork I think barbecue and I think about that team that’s won almost every barbecue

Competition there is and they’ve got a restaurant that’s right this is Smokey D barbecue nachos with pork food here is phenomenal AF bean and Mac it is a bonanza of barbecue Bliss courtesy of champion barbecuers Darren Warth and Shad curtain two dudes who opened this joint in 2010 and at 11,000 square ft well I’m calling it the swine Coliseum this is nuts three fullblown

Smokers 247 247 that’s a Pig ferris whe in flavor town the brisket pork the ribs are crazy and don’t forget about the chicken Asian smoked Wings they’ve got a real nice smoke flavor to them and then they deep fry them they’ve got a nice Crunch at the end but the whole C come

With disorder the whole CPE not mind and I like that you cook your wi crispy it’s fantastic Cherrywood plays in perfect great spice nice balanced subtle not over done great job brother thank great job Asian smoked Wings the smoked wings are really juicy really tender I love the

Asian glaze sauce it’s fantastic you can see why they get awards for their food there are a lot of trophies around here you know you’re getting something good Le is definitely a worldclass chef he’s got a great catering business going and he’s no stranger to a little competition

They’ve won all over Northern Nevada he’s got trophies that are just used to wedge open a window I mean they’re just laying around here I think someone used one as a step stool a second ago we did the chicken wing competition we did first place for about 5 years five Wing

Nachos up the smoked Wing nachos are Awesome everything that you usually see on nachos now suddenly is on chicken they’re just devastating we have our chicken wings we’re going to make our smoked Wing nachos we’re going to rub them down with some oil oil only that’s

It no salt no pepper now not yet because we’re going to De fry them we don’t want that Char flavor on the rub okay that’s a big Wing there’s a couple wingless pterodactyls out there smok them for about 45 minutes 275 okay come out of the smoker into the fryer all right what

Are we into dry rub which is half Cajun seasoning half rib rub this is our Cajun seasoning paprika salt granulated garlic black pepper white pepper onion powder ground thyme dry mustard and chili powder got it and we’re going to go rib rub salt white pepper paprika black

Pepper chili powder this is going to get interesting in a second sugar white sugar brown sugar clumps granula garlic you don’t find the burn on the white sugar no I like it You’ won competitions with this rub I have I won’t tell anybody do a little half and half here

And this is what we’re going to sprinkle on the wings hit it with some moonshine barbecue sauce cheese bacon pop in the oven for a minute okay so where are the tortillas there are no tortillas the wing is a nacho it has all the toppings on

It all right this I got to fit diced tomato how you going to get the Tomato to stay on the chicken one green onion spicy ranch sour cream it’s it’s a really good Wing I love the smoke little fry to it who need your tortilla chip you get the crunch of

The outside of the wing the cheese melts on really nice then you have the bacon sticking to it so you get all Best of Both Worlds all over it you hit that moonshine sauce on there which is dynamite you get yourself some of the cool sour cream that’s one of the most

Unique dishes I’ve seen on Triple D and you actually pull it off all right ho Dad this is the joint how’s the food food’s amazing and the story is even better that’s my C kind to join this is the OB Noodle House Ocean Beach is a really small Beach Community

They’re very proud of their identity this restaurant definitely fits in 40 plus Taps of really good beer and what goes with beer of course wings spicy garlic Wings the absolute best wings that I’ve ever had okay so what are we going to make first we’re going to make

The sauté sauces that we use for our garlic wings Start by uh just turning up the fire wa it’s pretty hot can’t we a let a hair care product and be around that okay so hot oil hot oil Brown Ginger into the hot oil garlic there we go Brown lemongrass

Nice and then we got the ground onions and then we stir this for about uh 40 minutes who stands here for 40 minutes and stir this so now it’s sauteed down got our chili paste right here chili flake adding some heat right now seriously you got the hoano hooping

Arrow hop and arrow I’ll be jumping bullet okay you be hopping Arrow hooping Arrow all right guys all right so what are you going to put in all of it then we’ll bring some more heat so hot Thai Chili Pepper next up peanut butter good old

Peanut butter poon sauce just give it a sweetness to it and a little color and then I’m going to stir it how long just going to cook down let it cook for an hour until the oils start boiling and then let it simmer in get all the flavor

For a day or so this stays in there for a day yep what are we going to make next Wings you got look at these suckers we prefer to use the N THS we got some garlic salt pepper sugar make sure we get all the wings in

There now we add the chili oil saut we just made okay so let them marinate for a day yes sir off fire what temperature we’re going to cook at 350 350 all right so the wings are done now we put on the walk my brother Kyle the walk Master Okay so hot oil

Garlic we going to put some pepper ready uh-huh some wings how of that put a little season seasoning sugar granulate garlic and white pepper and this one some green onions and that’s it so nice little crisp quick little sauté it’s going to be a little spicy

But let me know how you like it and some ranch garnish it with some Cilantro oh my gosh a little bit of heat not too much good amount of spice to it little bit of sweet just a little bit of the crispiness of the skin they’re tender they’re juicy there’s a lot of flavor a lot of depth of flavor I’m

Impressed tell me that Wing is not the bomb that’s excellent not too spicy on the outside but just the right amount of heat really really good wing