4 Levels of Buffalo Wings: Amateur to Food Scientist | Epicurious 

As far as I'm concerned, Emily was the only one who actually made Buffalo wings.

"The best part of the wings come from the drumsticks." I fear that the past few years aboard a New England fishing boat have played tricks on Daniel's brain.

Yuji's looked the best. Emily made the truest version of Buffalo wings out of all of them, why Daniel used legs and is calling them wings is beyond my comprehension.

Daniel can't call a leg a wing. That's like calling my hand a foot. He just made Buffalo chicken legs. The other two chefs did the assignment correctly.

PROPS TO EMILY FOR REPRESENTING THE TRUE LEVEL 1’S OF THE WORLD!!!! Edit: props to Daniel also for not being afraid in putting/doing ANYTHING, knowing the comments he’ll get right after… Props also to the Pro Chef Yuji for incorporating his heritage into this food. IMO, being experimental and modern is part of being a pro chef.

I demand a graduation ceremony when Emily hits level 2

I dont really Like videos but Emily explaining thoroughly how she makes her dipping sauce is just master class.

Emily made the most authentic true-to-form version of Buffalo wings and is level one? I think it's time she gets promoted.

"Is that the point of me?" - Emily. One day, Emily will reveal the truth: Emily already graduated to Level 3 but chose to stay at Level 1 and kept it a secret

The day that Epicurious makes an episode where all level 1, 2 and 3 chefs taste each other’s creations will be an awesome day. Imagine them taste-testing all these delicious dishes at different levels! Oh and if Rose can EVER be in any of these episodes to taste test the food as well, it would be even more EPIC! 😄😄 EDIT: I wish for this because it has already taken place with the Home Cook and Professional chef swapping ingredients (for the same dish) series! It’s WHOLESOME seeing the legends of each level meet each other and try their creations.

Daniel doesn’t even know what a chicken wing is…. Love that Emily didn’t over think the dipping sauce!

"I opt for ranch because I don't understand the hype behind blue cheese dressing." It's okay Daniel, you also don't understand what wings are. Props to Emily for making delicious looking wings that anybody with an oven can make. And I'm really curious how Haraguchi-san's wings taste. They look amazing!

Emily's wings look just like the stuff you'd get from a bar anyway. Daniel's wings look like you can get them from a upscale, hipster place. And Yuji's wings look like they come from a great Japanese restaurant

Always look forward to watching all three of these cooks. And Emily stretching with her dipping sauce - so proud.

I'm down to try Dan and Yuji variants but Emily nailed what I want from a buffalo wing

we need more of chef Yuji!! It’s so inventive and looks that the flavor is more elevated these your traditional wings!

Level 3 looks SOOOO amazing. i think he needs to come onto the show more, hes so underrated. i love his attitude and the way he explains things!

This is the platonic ideal of this format. Level 1 is the perfect amount of effort for a weekday meal that you can make after working a full time job (like, do you want to deal with hot oil disposal on a Tuesday? Because I don't!), Level 2 is perfect for a weekend dinner party where you can show off but still do it at home, and Level 3 you can charge people money for at restaurant quality. Well done!

Emily I didn’t think I could love you more but the moment you opened that blue cheese said this was tough, me and you connected 😀😀

My favorite part of these videos is, at the end, they all think their food is delicious. They're all happy with their skill level. The amateur is proud of themselves for making something in general, and that makes their food taste amazing to them. The home cook stands by their recipes that they've tweaked to their liking, making them taste so much better to them because they're tailored to their tastes. Then there's the professional chef who has spent a very long time perfecting their cooking techniques and is able to do amazing in almost any situation they are thrown into regarding cooking. They *know* their food tastes good, tasting it is just a formality. Even though they all like their food for different reasons, they all have the same reaction to taking a bite. "Mmm" and an eyebrow raise of shock/enjoyment. They're all little chefs making their little wings and getting even more little dopamine surges. I love the little chefs.

I have a theory that Emily is actually level 3 but stays level 1 for her fans cuz shes so humble and down to earth

Me seeing Daniel as the LVL 2 chef: Oh boy, what fruit is he going to add to this challenge today? Me after Daniel showed chicken legs on a buffalo chicken WINGS challenge: Daniel WHY???

Emily's level 1 recipe is the only one that's actually buffalo wings, which are by definition the wings of a chicken (usually the leftover bits!) dressed in Frank's Red Sauce. Yuji's karaage wings look amazing though.

Emily made buffalo wings, the other two failed the challenge. Sad because I was really interested in what better cooks than I would do to elevate the wings. I find that mixing some celery flakes and blue cheese in to the sauce can make them fly. Also, imho, celery is a must.

Expectation: Buffalo Wings Daniel: So I'll be using chicken drumsticks....

I remember when Emily was just ketchup girls, now she's the top level one chef. Time flies.

Emily should be upgraded to 2nd level chef, she's improved A LOT

Emily: Actual wings Daniel: Legs Yuji: Lemme get some seaweed

Emily’s redistribution of the flavor well line has me crying 😂 I love her sass and the sheer normalcy of her cooking.

level 2 and 3 was cool to watch but we all know emily's was the most relatable and if we were to make wings, we'd most likely make hers lol

Yuji's Karaage are wings I'd gladly have once in a while at some slightly avant-garde Japanese restaurant. The other two made wings that I'd have once a week with the bros

What I would give to taste Yuji’s wings!! Any of his food! Everything he makes is so unique but somehow at the same time, he keeps such traditional Japanese flavor profiles…. I hope to one day have the honor of tasting one of his dishes!

Yuji's karaage looks absolutely delicious! Love the Japanese flair and how simple everyday ingredients can become greater than the sum of its parts!

epicurious: hey, cook buffalo wings. daniel: sure, i got ya daniel: *proceeds to cook drumsticks*

This was a buffalo wings challenge and only Emily made them. Daniel made fried chicken and Yuji made some kinda Asian fusion that was neither buffalo wings nor karaage.

That's my dream team right there! Love it! So diverse! No recipe resembles another. Great job!

What I love most are the clear differences in each of their skill, style, and ingredients. It’s not a better or worse, it’s a fascinating process to observe and enjoy

If I ordered buffalo wings at a wing spot, and somebody brought me several chicken drumsticks, I would be really unhappy.

#3’s looks really good.

I so love Emily's honesty!! Yes.. a deep fryer is one of the kryptonite methods to a level one chef.

So, we're all in agreement that Daniel basically turned in the wrong assignment, right?

Lorenzo was my favorite on Epicurious, but Emily could be a real contender here. Both are great.

Everyone in this vid is so wholesome and lovable

Emily really be giving us that level 1 good energy 😂

Emily never fails to make me laugh LOL especially the sauce section 🤣🤣🤣

Only Emily made buffalo wings, clearly the winner in this lineup.

I'm born and raised in Buffalo, NY, the origin of the Buffalo wing, I've annually attended the Buffalo Wing Festival and tried wings from literally hundreds of places and I've worked in 5 restaurants including one of the best wing spots in the country...the home chef was the most authentic but they all failed the test for me...and my dad we both disapproved of chicken legs as a substitute ....I wanna volunteer to show you a higher level Buffalo wing....a great one...better technique with no flour...

Super pumped for Daniels spicy blueberry wings with a peanut butter crust.

Yay more Emily this week!! “Nothing bad ever happens on medium” great motto 🙌

First off, I've eaten at Okonomi in Brooklyn and it is amazing. Highly recommended. I would love to try Yuji's dish

You should start a series like this but with all the professional chefs so we can see each of their takes on it.

I love how the second guy literally just didn't make the assigned dish. Like at all. Just straight up made an entirely different one, full confidence, totally oblivious to the fact he was, and this is true, not making buffalo wings. No notes, 10/10, and now I want to see him put together Ikea furniture.

A recipe for every level one out there: First off, buy a thermometer. Best 10$ you'll ever spend. -Get your wings (doesn't matter which part, your choice), dry with paper towels, throw some salt on top, leave uncovered in the fridge from 1h or up to overnight. -Get the biggest pan you can, fill it half-way up with oil (vegetable is fine) and let it heat until 200F (95C). As it is heating up, take your chicken out of the fridge and pat dry. -Once the oil gets to 200F (95C), make sure your wings are dry (VERY IMPORTANT, you don't want oil to spill over) and place the wings, a few at a time, into the oil. Submerge them. There should be only a few bubbles. If you reach 3/4 of the way up the pan, stop and leave the rest of the wings for a second batch. Please note that once you add the chicken, the oil temperature will drop. Increase the heat until you're back to 200F (95C) and then reduce the heat. -Leave the wings frying for 25-45m, depending on how thick the piece you chose is. Use the thermometer to check if the wings are done (165F or 75C). Once they are done, remove from oil, let them dip on a wire rack until cool. Repeat for the rest o the wings. All up to here can be done ahead of time. If you're planning to serve them soon, just leave on the fridge, until it's time to serve. If you want to, you can also freeze them now to serve later. ----At this point the wings are fully cooked but lacking seasoning and a crispy outside. That is why you have the next steps. -Second fry. Remove the wings from the fridge/freezer. Let them thaw/heat up to 50F (10C). DO NOT PUT FROZEN WINGS OR WINGS COVERED IN ICE INTO THE OIL!!! -Heat up you oil in a pan to 400F (200C). This time use only enough oil to cover the wings and an extra 1/2" (1cm). This should not be more than half of the pan height. Get your wings, pat them dry again and carefully lower them with tongs/metal strainer one or two at a time. It will start to bubble. If it starts to spill all over kill the heat and cover the pan until it stops. If your wings are dry it shouldn't be necessary. Place more wings into the oil and let them fry for a few minutes. 3-5min should be enough. You want to heat them up and crisp the outside. -Once they're golden, remove, place them on a wire rack to drip and immediately apply dry seasoning. Basic one is salt but you can use a mix of anything you like. My mix is: -4 paprika (sweet, spicy or smoked) -3 salt -3 garlic powder -2 mustard powder -2 onion powder -1 MSG -1 black pepper -1 cayenne pepper -1 turmeric. *The numbers can be anything, tsp, Tbsp, ..., just use the same for all ingredients and the proportion will be correct. You're done! Serve as you like, with blue cheese dressing, ranch, tofu sauce, BBQ sauce, etc, along with the veggies you want (or not). If you want to coat them in hot sauce, choose the one you like and either just pour it into a bowl directly or mix with butter to mellow out the spiciness.

I still don't get why it is called 4 levels... would be nice to see a fourth level actually cooking using molecular gastronomy or something like that.

At 13:08, the mark on his cheek and him giggling about the mess… ugh… sooo adorable. More chef Yuji please 😁

Why is Emily my favorite, i swear 😂 keep doing you, girl

Frank wasn’t here today because he was still growing the tree for the paper to dry off the chicken

Yuji always puts a lot of effort into his dishes

You puts a lot of effort into your dishes, thank you for sharing!

As soon as bro brought out the cauliflower, I yelled to my screen: “I TRUSTED YOU!!!”

Emily is the best. I wish I could just hang out with her, I love her vibe.

Sorry, chefs level 2 & 3 did not make Buffalo wings.

They should share the food together. I suppose that would make the production much, much harder, but it would be nice.

13:14 "messy" he says. I've never seen such clean bites with wings.

The more I watch this episode, the more I love Emily

Emily should be upgraded to level 2. And to be honest, I'd probably try her recipe first

"4 Levels of Buffalo Wings" proceeds to make japanese karage and drum sticks lawl

Emily, Lorenzo, and Chef Saul, these are heroes of the Epicurious! 😄😄😄

Legend has it. Frank's Red Hot is created from scratch by Chef Frank Proto

You know, I left 4 levels for a while but it’s lovely to see Emily is still Emily, Danny’s still a sweet tooth and Yuji is still giving elite level cooking strategies. Also I love Rose. Good times! Glad to see it.

ever since ive seen daniel add fruits to grilled cheese... nothing rly surprises me anymore

I'm just here for Yuji. Yuji has so much personality but also a serious part, which is when he's cooking.

It wouldn't be a Daniel episode without the comments going "whaaaaat!" A+ chaotic good as usual, loved it!

As someone from Buffalo; this is BLASPHEMOUS! 😝

I feel like that's this show lol. The master chef always be making something so amazing that it's not even the same dish anymore

mans really said " my favorite wing is a leg"

I feel like level 1 Emily is the only chef/cook that actually understood the assignment.

"Redistribution of flavor wealth!" Gotta love Emily!

Bless you, Emily. Not only are you the one giving me the wings I want, you’re the only one who gave me blue cheese.

The chef’s got a meticulous method to each step… it’s fascinating to watch

Why did no one tell me it was hat day?? 😂

Me: Wow, so far I might be able to make the professional level one based on the initial ingredients. Level 3 Chef: ......Dry Kelp from northern Japan..... Me: .....

can we have a video we’re two pro chefs do their take on a classic dish, for example, a thanksgiving dinner, waffles, etc?

I demand a graduation ceremony when Emily hits level 2. I demand a graduation ceremony when Emily hits level 2.

Thank you Emily for being normal. I love in Buffalo and she was very accurate

-Emily is definitely no longer lvl 1 -Lvl 2 Chef is not making wings at all -lvl 3 chef wings sounds really good

Level two chef Daniel enraged me beyond belief!!! I’m literally seeing red, I would be screaming inside if I ordered wings and they bought me drumsticks!

Yo…this might be the BEST RU-vid video I’ve EVER SEEN…

Emily's wings hands down. you can't improve upon perfection. the third guys wings also looked good. what the hell was the second guy making?

okay but is there a recipe online for those karaage wings because i would CRUSH a whole plate of those

More Yuji please. Level 3 indeed.

blended tofu is such a great texture im sure it was delicious! but yeah emily blue cheese is my go to

Emily is the funniest and most relatable level 1 chef to watch.

Emily, Yuji AND buffalo wings???? All three of my favorite things in a single video! Yay!

Emily is all of us talking to ourselves in the kitchen: "Zip.....lock.....and then we're going to give it a little shake"

Yugi is a beast.

How can drumsticks be bufallo chicken wings? Mind blown

I guarantee you when Emily first signed up for this, she didn't expect to become such a fan favorite. But I am a super fan and I always watch when I see her. Lol.

Yuji's wings would be the ones I want. So much complexity in flavor!

Emily never disappoints