Super Crispy Chicken Wings That Stay Crispy (3 Wing Sauces)

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I like my chicken wings crispy and soaking in sauce, which are generally two things that down really play nicely with each other. So today we are going to attempt to make a super crispy chicken wing that will hold up to the sauce and then we are going to make my 3 personal favorite wing sauces to go with it, Buffalo, Teryaki, and the almighty secret sauce, Buffalo Teriyaki.

Recipes
Today’s Recipe
https://www.notanothercookingshow.tv/post/super-crispy-chicken-wings
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Fish & Chips

Oven-Baked Buffalo wings

Short Rib Stroganoff

Italian Grilled Cheese

PATREON:
https://goo.gl/5Nr1oB

Music By GurtyBeats

I’m a big fan of chicken wings and i like my chicken wings crispy and soaked in sauce two things which generally don’t play well together but today i want my cake and to eat it too so we’re going to attempt to make super crispy chicken wings that won’t easily get

Soggy once we soak them in the sauce and we’re making three sauces the classic childhood favorite buffalo sauce teriyaki sauce and a super secret sauce that we will reveal later but before we get into that we need to prep our chicken wings so let’s just jump right

Into it these have been sitting in the refrigerator all night in salt and i started the prep on these yesterday get a large sheet tray out preferably with a wire rack now i got about four pounds of chicken they are separated from the drumette and the flat

But if they’re not you’re gonna have to do that yourself and just arrange them in a single layer on the sheet tray and then begin to just slightly season them all with salt and then pop those in the fridge uncovered overnight now i like doing this better than a wet brine

Simply because moisture is the enemy of crispiness if we give the chicken some time to just naturally dry out a lot of that surface moisture then that’s just less moisture contributing to the sogginess of our breading plus the salt that we applied to it it’s gonna flavor

The chicken really well and act as a tenderizer now that these are done we can set them off to the side and prep our breading situation now if you’re a friend of the show you would be familiar with the fish and chips recipe we did over the summer and

The way that we achieved a very crispy batter for our fish and chips we’re gonna take a little bit of influence from that the two basics are 50 50 all-purpose flour and either potato starch tapioca flour or rice flour this is going to aid in super crispy texture the all-purpose flour

Helps the color development has protein in it so it browns a little better and then a little baking powder for some leavening go about two cups of flour two cups of potato starch about a tablespoon of the baking powder we’re gonna go in with a good amount of salt probably

About a tablespoon of fresh cracked black pepper that’s a lot so be and about a patient of paprika tablespoon of onion powder tablespoon of garlic powder tablespoon of italian seasoning just like a smaller amount of cayenne maybe a teaspoon then just break up any clumps and stir to combine so now what i’m

Gonna do and add most of the flour into here where we’re gonna do a final dredge and leave about a cup of flour in here to build a bit of a wet batter so we’re gonna go in with the wet batter into the dredge and that’s gonna create the

Strong breading that’s going to stay nice and crispy so what you’re going to want to do is take all but one cup of flour and put it into that larger bin so it’s going to be about three cups of flour into the large bin one cup in the

Bowl we got about three cups in here and this is about a cup of flour reserved set this off to the side for now i’m gonna take a little bit of vodka if you want to know why go back and watch the fish and chips video maybe like a half

Cup and if you don’t have vodka or you don’t want to use vodka just replace it with water otherwise i have about a two cups of water here and i’m gonna just slowly work in the proper amount i’m going for like a a cream consistency so

I ended up using about one cup of water and if it’s ever too thin you can just grab a little bit more of that dredge add it back in and whisk it till it’s the right consistency if it’s too thick you could thin it out with a little bit

More water i’m gonna put this in the refrigerator for maybe like 30 minutes just to let it get cold again always good to use cold batters when frying plus we got to work on our sauces and get the hot oil coming up to temperature here we’ve got like probably the

Ultimate wing sauce which is buffalo sauce at least in my opinion and right here we have a very simple teriyaki sauce now we made these sauces before but let’s just give them a quick recap now back in the day i used to try and get a little cute with my buffalo sauce

Adding all sorts of stuff that really wasn’t necessary and what i’ve learned is that the best most classic buffalo sauce is one bottle of frank’s red hot throw that into a pan and bring that up to a simmer and once it’s hot and simmering you’re gonna take a half of

Stick of cold butter you’re gonna turn the heat off and you’re gonna start to slowly whisk in that cold butter a little bit at a time until the color lightens it becomes more of a bright orange the flavor has sort of mellowed out a little bit it’s still spicy this

Is this very pleasant smooth really universal hot sauce that’s hard not to like and it’s not gonna blow your face off spicy we’re gonna pour that into a bowl and we’re gonna cover it up and let that sit in the fridge to cool down next we have a teriyaki sauce which is a

Very simple ratio of one part sugar one part soy sauce to one part mirin i did a half a cup of each you could also add garlic ginger and scallions to steep it in and you’d strain it all out at the end and just let the whole thing cook

And simmer and reduce for 10 to 20 minutes until you can take a spoonful of the liquid pour it into some sort of plate or glass and you’ll be able to see it cool quick enough to see what the final consistency is going to be like

Once it cools you just want it thick enough to coat your finger or to hold a line on the back of a spoon and once that’s done we get that into a bowl and we can store that the same and we’ve got our sauces now these two sauces are great and we’re

Gonna make wings with them but there is real magic when you combine the two to make a buffalo teriyaki sauce now if you grew up in westchester like i did you know of a place called the candlelight inn and they’re known for their buffalo wings and their buffalo sauce but one

Thing they’re also known for is buffalo teriyaki wing the combination of the two it’s spicy it’s sweet it’s an incredible combination and that’s what we’re gonna make today and it’s really super easy all you gotta do is in this bowl combine one part of the buffalo sauce with one

Part of the teriyaki sauce and then stir that all together and you get a beautiful buffalo teriyaki the amount you want is up to you it’s just basically a one to one ratio i’m telling you this is crazy good you’re gonna want to try this i like to throw them in some

Nice little squeeze bottles just to make it fun to throw it all together at the end now you can kind of have fun and make one chicken wing three different flavors i’ve just got a big heavy bottom dutch oven on the stove it’s about halfway filled with some frying oil some canola

Oil vegetable whatever you have on hand you kind of need a lot so don’t go crazy on something super expensive i used about most of this 3.2 quart thing of oil we’re going with the double fry so we’re going to bring that temperature up first to 325 degrees to 340 degrees that’s like

The range we want to cook the first batch of we’re just going to let that heat up it’s gonna take a minute so now i’ve got my batter and my dredge first chicken wings go into the batter then the dredge now if your containers are

Big enough you can kind of do this all in like one big batch you can throw them all into the bowl toss them into that batter get them all well coated and what you want to do is take some of that batter pour that into that dredge and

Then just get all the chicken wings into that container i probably push the limit on the amount of chicken i can fit in this container it’s probably nice if it was a little bit bigger and you just want to toss the chicken wings into that dredge and really get them very well

Coated you can probably sprinkle on some more fresh flour on top of this the real goal is to just make sure that there are no wet spots or bald spots you want that chicken to hydrate that flour to cake it onto the meat but to still have dried

Flour coating all parts of the chicken and all this sort of aggressive tossing is going to help create little crackly crispy bits that we want once you’ve achieved that you want to just let that sit and absorb for like 15 to 20 minutes now we’re gonna let these hang out we’re

Gonna let that flour and that dredge hydrate and if at any point before we fry it we see that there’s like a wet spot on the chicken we’re just gonna make sure that we coat it again in flour if there’s no more real flour within the

Dredge to add to it just use some fresh flour on top just make sure there’s no dry spots and you’re going to be very pleased with the end result oil is just coming up to temperature we’re gonna let it come up to temperature 325 340 and then we can begin frying i’m

Also going to be serving these with blue cheese blue a creamy blue cheese goes with wings i don’t care what flavor they are in my opinion we’ve already covered it on the show and if you don’t want to do frying wings and you’re going to serve a bigger audience i have a recipe

For oven baked crispy buffalo wings with blue cheese that i’m going to link down in the description so you can get a recap on everything and get that blue cheese recipe and now before we get into frying we need to talk about gut health thanks to our sponsor today hombre lab

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First test now back to the recipe now as you can see as the flour is dried it’s forming these like clusters that are going to be super crispy but it’s also created some bald spots that we just need to cover up with a quick layer of

Like fresh flour i’m just going to spoon some over the top while our oil comes to temperature now we know that when we add the chicken to the oil the oil is going to drop and cool down so we’re really aiming to drop the chicken in about 350

Degree oil once it’s around 340 350 we’re gonna take that chicken and just run it through that fresh flour real quickly and then drop them in two at a time and we’re gonna cook them in batches of about eight at a time so we don’t cool the oil down too much when

You add the chicken i like to just kind of hang them in the oil for two three seconds before i drop them in just to kind of set that flower freed up some space in the container so i give the wings a little toss just to completely

Re-coat them in some of that flour and then we want to just use our thermometer we want to regulate the temperature if the temperature gets a little bit too hot i’m going to turn the heat down and if it gets a little bit cool i’m going

To turn it back up and after the chicken is cooked for about five to seven minutes and it’s lightly golden brown we can get them out of the oil onto a wire rack to cool and then we can go ahead and continue to fry this batches now

This is the first fry and the secret to this recipe is a double fry and what this first fry’s gonna do is it’s gonna get it crispy but then we’re gonna let it rest for about 20 minutes and during that rest period a lot of that moisture

Is going to seep out and sag up that crust which is what we want we’re kind of hoping that any moisture that’s going to seep out and sog up the crust happens in this stage of resting and while that rests we’re going to get that heat up to

About 380 390 hoping that it settles around 375 when we add the chicken and once it’s at that temp we’re going to fill up the pot of oil with some chicken wings bigger batches than before because these aren’t as cold as they are out of the refrigerator and then we’re going to

Sort of do a final flash fry at this higher temperature to really lock in and firm up that crust we’re going to take them to a darker golden brown and once we’re happy with the color and the crispiness we’re gonna let them cool in the wire rack and finish the final batch

Or two once they’re all fried you just want to let them dry on a cooling rack and then we can get them sauced up it’s juicy it’s tender it’s crunchy it’s got flavor it’s beautiful now we can get them sauced first off buffalo teriyaki now the buffalo teriyaki

Is that crunch clean the buffalo is delicious obviously the teriyaki brings out a little sweetness which is nice and now for the buffalo teriyaki that’s the perfect combination the spicy with the sweet can’t be beat and of course with wings you need a nice blue cheese dressing now again the baked

Buffalo chicken wings recipe and the blue cheese recipe are going to be linked down in the description but you can’t have wings without some creamy blue cheese our crispy chicken wing mission was a success and what do you know the soup bowl is right around the corner it’s probably the perfect thing

To make pre-cook them all until everyone’s ready to eat and then blast that fryer 10 minutes you throw them in for that second fry and you’re ready to go it’s easy peasy all the recipes associated with this are gonna be linked down in the description that’s all that

I have today i’ll see you next time until then take care of yourself go feed yourself for more yummy recipes i got a few more on the screen like this delicious fried fish and chips you gotta try this crunch just take a listen