I found this lost METHOD of Super Crispy Chicken!

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After lots of research I believe I found the true secret to crispy chicken skin that will work with sous vide and any other type of cooking method. We all love a perfectly crispy chicken skin but sometimes it just doesn't get crispy enough! But using this method works like a charm.
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#Chicken #CrispyChicken #ChickenRecipe

Опубликовано:

27 сен 2024

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Комментарии : 1,6 тыс.

@Ben7seven7 4 года назад

We’re witnessing history folks. The birth of Gugas new “Mythbuster” series of videos. Now all he needs is a Confirmed, Plausible and Busted stamp fo complete the theme.

@kmlee1113 4 года назад

you mean his Myth Bustering series!

@colbyg1784 4 года назад

Mythbuster(ing)

@CarlGorn 4 года назад

Nah, his badges should be "Thass Amazing!", "Eess Okay...", and "Food Crime!"

@rogermccaslin6750 4 года назад

@@CarlGorn Can we work in a DEEEElicious in there somewhere?

@vilhoaari9650 4 года назад

Where were you when Gugas Mythbuster series was introduced?

@bresnik 4 года назад

This method would work great with wings! Thanks Guga! Many wings I’ve had are covered with thick soft rubbery skin. I think for wings, drop them in boiling water for a few seconds, then remove them and season, then smoke or sous vide, then crisp them up in a fryer with hot-HOT oil. Frying them long enough to crisp the skin, but not to cook the chicken any more.

@Felix-rb2cp 4 года назад

I actually like this kind of Format but i would love to see a taste Test at the end of the Video. Great Work as usual Guga!

@vaarelsauce 4 года назад

nice pfp

@fliperotchy 4 года назад

Not sure I want to see "OH MOW MOW!" at the end of every video. This is fine

@opalmarie8466 4 года назад

fliperotchy hater

@CadaverBuffet 4 года назад

Disagreed Fliperotchy. Visuals are a huge plus, but taste is more important

@sealand000 4 года назад

@@fliperotchy Yep. What else are they gonna say, this tastes like **** ?

@faisalrkhawaja 4 года назад

Guga, I saw a chef cover the skin with paper towel first, then pour boiling water. Kept skin from curling up as much

@GreenLanternCorps2814 3 года назад

Good idea. Or I wonder if a bit of twine would help.

@kingdarkem 3 года назад

Always done that with a face cloth...but heavier..

@ma-ma-mamary3946 3 года назад

🤯 I'll have to try that.

@DjMakurimaru 3 года назад

Aluminumfoil works best.

@RacingisRacing 4 года назад

Not sure this is a myth or not but being able to do a full brisket in the oven rather than a smoker. I've seen a couple recipes claiming to mimic the smokey flavor based on the seasoning. Might be worth a try.

@kyorising 4 года назад

you can absolutely cook a brisket in an oven... you absolutely can NOT duplicate the flavor of a smoked brisket. Everyone I've seen claim this, does not own a smoker. Liquid smoke is not the same at all, nor are those little smoke guns. Scientifically speaking there are entirely different things going on with each method.

@hugojackson6822 4 года назад

I've tried one of them, and it's absolutely pointless. Nowhere near as close.

@BiiigggC 4 года назад

Check out @Henry soo. He does all sorts of BBQ experiments since hes a multi winner in BBQ competitions

@k2kyo 4 года назад

Biggboyc 79 yep harry does awesome stuff, but he always adds real smoke first. You CAN finish a brisket in the oven, all the smoking magic really happens in the first hour or so anyway.. but 100% oven will never be the same.

@timvibes 4 года назад

If you try that I recommend basting some liquid smoke on the brisket.

@misha9423 4 года назад

I've done the hot water pour treatment to spatchcocked turkey then aged it for 2 days with a dry rub for thanksgiving birds, also done the same to chicken wings that then get the old baking powder rub trick to bake them almost as crispy as fried wings. After watching this video I think the mechanical contraction of the scalded skin shrinking squeezes out the fats, like ringing out a wet sponge and while the pan sear was certainly hot enough to liquefy the fat in the control more of it stayed in the skin like just letting a wet sponge drip. That's probably why the control burnt a little, more melted fat in the skin = more heat transfer. We tend to stick with what works even if part of the technique that works is unnecessary for the final outcome, thank you for taking the time to do this side by side.

@carlkim2577 4 года назад

The reason this works is that the boiling water essentially cooks the skin. And when protein cooks, the strands twist and squeeze out moisture. That's why you saw the skin curl up and tighten. And loss of moisture results in crispy skin.

@carlkim2577 4 года назад

@Nospam Spamisham Would prob work better so long as you didn't over cook the skin.

@ericherbert5496 4 года назад

"You cannot buy this rub, you have to make it." I subscribed right after he said that. I appreciate a person who doesn't shove product placements down the viewers' throats.

@mike7546 3 года назад

guga literally advertises some coal briquettes on every steak video...

@YesYES-no8kf 3 года назад

@@mike7546 I think it’s more of the fact that everything isn’t being monetized by him and instead he is giving his recipe out for the price of having to view his video. Every youtuber needs sponsors to make a living

@furretman3741 3 года назад

It's nor easy to live off RU-vid without sponsors these days

@Oskar_464 3 года назад

@@mike7546 he never said a word about that coal tho so whats the point should he blur it out?

@mike7546 3 года назад

@@Oskar_464 😂 lol

@marcelo1458 4 года назад

Guga's subs will explode if he continues these food related myth-busting experiments. I know I'll watch every one of those episodes. 👍

@biggdaddy202003 4 года назад

Maybe is he does some real myth busing. This method is a traditional cooking technique used all over Asia. He did not discover or bust a myth he just followed directions to make something that has been made for thousands of years.

@BX56_YT 4 года назад

*myth-bustering

@xchubbyduckyxww6442 4 года назад

Try this: boil the chicken, take the chicken out. Dry the chicken, then on to seasoning the skin and the meat of the chicken, now cook the chicken inside of the oven. For however long you should. Boom extremely crispy skin.

@michaelmayers3622 4 года назад

Facts ibjear baking soda works to

@SirEggscellent 4 года назад

xChubbyDuckyx ww chicken will be far too dry silly bean

@MJkatzTheWriter 3 года назад

@@SirEggscellent Actually, the chicken won't be dry at all. :) Growing up, we had 5 kids and two grownups in my home, all with different likes and dislikes. Lol. . My mom used to cut up chicken, boil the pieces just long enough to make sure there would be no raw meat closest to the bone, and then remove the pieces onto a large plate with paper towels on it to catch the ''wet''. Then she'd pat each piece dry, dip each one into "seasoned" all-purpose flour (only salt and pepper), and then fry it in about an inch of oil or Crisco.(plain, not the butter-flavored). She'd turn each piece over after eyeballing the crispiness, aiming for "golden brown" as the best goal. Then she'd remove each piece, putting it onto dry paper towels while swatting at us kids to stay away from stealing pieces of the crispy skin! Lol. Hers was the best and crispiest fried chicken I ever ate! And that's how I make mine today...with no complaints from anyone. Lol. :)

@mikealjohnsson 4 года назад

I love the myth "bustering"

@Vi_XXiV 4 года назад

Hey! I've been to a Chinese restaurant where they cook in front of ya. And they poured boiling water on top of the duck, before putting it in the oven!! I think it's actually a Chinese or Oriental was of preparing birds.

@drwgisblaidd2650 3 года назад

The French use it too, and probably every other meat eating culture

@NOTANOTHERCOOKINGSHOW 4 года назад

That what the do for peking duck as well!

@Beunibster 4 года назад

What the do

@donsy4109 4 года назад

What the do

@aleksijevujovic7262 4 года назад

What the do

@Soldier0021 4 года назад

What the do

@skull9174 4 года назад

What the do

@rocket4602 3 года назад

Tried it. Boiling water, but with a paper towel as suggested by a commenter. No skin curl up. Worked great. Thanks

@uriahherbert196 4 года назад

100% keep them coming, mix’s the channel up a bit and confirms myths for us

@johnnerr 4 года назад

This is something commonly done with fish as well. It releases the oils underneath the skin, which helps to reduce steam in between the protein and skin. This creates super crispy fish skin.

@TragoudistrosMPH 2 года назад

Omg I would never have thought of that... if this works, know that I will love you like best friend! Haha

@francoisdegrandpre9848 4 года назад

Beginning of the video: boiling chicken? Preposterous End of the video: praise the chicken Lord!

@xm214-aminigun9 4 года назад

I swear to god if there's one reason I watch this man's video and actually got interested in them is his voice.

@2sleez 4 года назад

Love you guga!!! Please makes this into a series!!!!!!!!

@GainingDespair 4 года назад

I honestly really enjoy how straight to the point/short this is. Don't get me wrong I do like the longer ones as well but a lot of the time I just don't feel in the mood to sit through a longer video.

@natalijataneska6999 3 года назад

Exactly

@gust4v100 4 года назад

So if you're gonna put boiling water on top of the skin, isn't better to season your chicken after doing that?

@ichig80 4 года назад

but he didn't season the skin side so nothing is being washed off so.....

@michaelmayers3622 4 года назад

@@ipad-280 its dumb in gen

@ashd-h4911 4 года назад

it depends how long you leave the rub on. over 2 hours it will absorb like a marinade.

@MJkatzTheWriter 3 года назад

@@ichig80 No, first you put boiling water on top of the skin, then season it. Then put it in the oven for roasting.

@shortsharpandshit8696 4 года назад

Seasons the skin of the leg, seconds later, I NEVER season the skin side... 😂

@devynhaggerty4694 4 года назад

The reason is the concentrated heat begins to cook the skin and draws out excess fat making the skin thinner and crispier

@nicholasbyram296 4 года назад

Fat moves away from hot water. That's why people get fat, because they take hot showers.

@devynhaggerty4694 4 года назад

Nicholas Byram either your trolling or you need to learn about how a shower actually works lol

@montetown8836 4 года назад

@@devynhaggerty4694 with Nicholas's theory the fat should just shed off and go down the drain. This will bankrupt Nutrisystem ;)

@yudistiraliem135 4 года назад

I remember that peking duck places would use air to separate fat and duck meat to make it crispier. Maybe the science is the same.

@dumbr2098 4 года назад

well, I got literal boiling water (not boiled water that has even cooled down for 20 seconds) on my leg.. leg did not get crispy.

@drwgisblaidd2650 3 года назад

keep trying.

@alexiskiri9693 3 года назад

Ouch, sounds painful.

@eruiluvatar236 4 года назад

Since I got a convection oven chicken comes out with extremely crispy skin every time.

@bear532 3 года назад

This is called blanching. What it does is get the skin hot enough for water on the surface to evaporate leaving the skin drier and therefore cook faster since water needs a lot of energy to heat up. You can do this for deep frying as well. Also works amazingly for french fries. That’s the trick to getting super crispy fries.

@Jcslim138 4 года назад

Now you have to try this with pork shoulder(pernil) that’s the real test. THUMBS THIS UP SO GUGA CAN SEEE!!!

@jeremyhennessee6604 3 года назад

When frying crispy chicken, I like to soak it in thick buttermilk and heavy cream, dip it in flour, then fry it. It works pretty good

@CaptGizmo01 3 года назад

I like to dust the chicken with Baking Powder mixed with the seasoning and bake it on a wire rack. Skin side down and half way through flip the chicken. Then finish off under the broiler. Then any type of glaze or sauce sticks to it. Baking Powder works well because it absorbs any moisture from the chicken surface and promotes browning. The key to crispy skin is to dry the chicken as much as possible before you put anything on the chicken. Cooking Sous Vide is lots of moisture.

@ruukusanla 4 года назад

Baking soda in a brine with aromatics over night is what I've done recently. Then on a cake rack in fridge for half a day to dry out then a little oil, skin is crispy and meat is juicy.

@hugophillips8557 4 года назад

Myth suggestion: salting meat 1 hour before cooking gives a better crust and flavour

@busivantiger9375 2 года назад

This is a game changer - I tried it right away and it was delicious. 🤤 Only thing I did different was to season it after the skin boiling part. Thanks a lot. 😉

@steved5960 Год назад

did you season on the skin as well? how did it go? was just wondering as I thought of doing the same

@RumorHazi 3 года назад

Take a skewer and poke holes in the skin prior to baking, grilling or broiling. This will allow fat under skin on thighs to render enough to allow skin to get crispy.

@Berkana 3 года назад

Guga, could you try scalding a whole chicken or turkey before roasting to see whether you can get crispy skin on a whole roasted bird? (This may be a better fit for your other channel since it isn't a good match for sous vide.) Got this to work on roasted chicken, but I'm curious to see if this works for turkey, especially if it has been brined, since brining makes the skin retain water. I put the bird on a cooling rack over the sink, and poured boiling water on it using a pour-over kettle. Then I flipped the bird and scalded the other side. My theory for why this works is that the boiling water causes the proteins in the skin to contract, rupturing the fat cells first, without cooking the meat with such a short exposure to heat. Then, when you roast it, the fat renders out of the pre-cooked skin, leaving the skin thin and crispy.

@DOLfirst 3 года назад

A lot of work when you can get crispy seasoned skin by baking at 350° for 50 min to 1 hour.

@bucketcentral9860 4 года назад

Guga: watches mythbusters Also Guga: *crispy chicken mystery*

@goldahhh8458 4 года назад

I lost the found METHOD of Super Crispy Chicken!

@sirlobo2140 4 года назад

Hi dude.. i am really in love with your content.. i am from czech republic, and we cant find meat at store, like u can.. so i wanna buy staff for making it :) anyways.. i found one so speacial recepi... its for chicken.. not breast.. u have to let skin on it and make a steak.. but season side without skin.. on skin side, just salt it.. ok now make a nonstick pak on mid heat (no oil...) and put chicken on it.. on skin site.. let it 5 min, than turn little lower on heat, and cover it. and just let 20 minutes.. i was so skeceptic on that one, but it surprised me a lot.. for really no work, i had best crispy chicken i ever had!!!! just salt on skin and nothing else.. my wife was amazed also.. its so gooooood. u can try it :)

@PleaseNThankYou 3 года назад

That's a boatload of time, trouble, and messy pans when all you had to do was leave it uncovered in the fridge overnight. Y'all need to come down to Mississippi where we can feed you .

@fredflintstone358 Год назад

I walked into a store for chicken necks, and found chicken drumsticks on sale for $0.99 a pound! Got 8 hefty drumsticks for under three bucks. Broke them into two groups of three and one of two. I used the two as a control group, just using salt, pepper, and garlic. To one of the three set I added Nashville Hot Chicken rub, and to the other I added Old Bay seasoning. Threw them into three separate bag with pats of butter and sprigs of thyme and oregano. Sous vide at 155 degrees for 2 and a quarter hours. The chicken came out moist, succulent, and delicious. (To those unfamiliar with sous vide cooking, you'd conclude from the pink color that it was not cooked long enough.) IMHO, the Old Bay seasoned chicken was the best (mild and comforting), followed by the Nashville Hot Chicken (living up to its name.) I save two from each group to roll in flour, wash in egg, cover in bread crumbs/corn meal, and then fry. All the chicken retained its moisture and succulence.

@supergeek1418 4 года назад

EXCELLENT idea for a series, as well as an excellent start to that series.

@RomuloRT 4 года назад

Guga, sempre me pareceu que havia um toque de culinária brasileira nós seus pratos, mas me surpreendi quando fez feijão tropeiro, com aquela carne de porco especial! Sou gaúcho, e cara, aprender a cozinhar todas essas carnes usando todos esses métodos, fugindo da tradição do nosso churrasco, abre a mente! Ainda não encontrei quem venda os equipamentos de sous vide aqui no RS, mas estou me empolgando em construir um :) Muito sucesso para ti! PS: faz aí algum vídeo de churrasco em fogo de chão, com espeto, no estilo gaúcho, vai fazer sucesso por ser incomum!

@filoautomata Год назад

The 100°c boiling water transforms the colagen on the skin to be gelatin (around 50°c-90°c to be exact), and curls the skin reducing overall capacity to hold on water, just dry up the skin on the airfryer and deep fry it on a smoking hot oil for 15 secs, the skin will pops up and become crispy. Fast, works for chicken and pork, no vinegar, juicy meat.

@m.amirulsyukri9203 4 года назад

You should see on how asians makes their chicken for chicken rice. They blanched the chicken in hot water for few minutes and hang the chicken to cool completely. After that they either roast in a hot oven or just simply baste the chicken (not fry) with super hot oil to make the skin crispy. Its really good.

@fly1327 3 года назад

Alton Brown does something similar with chicken wings, steaming them before the oven, claiming the steam renders the fat under the skin, like you saw with boiling water here. And yes, it works for baked 'no fry' chicken wings very well.

@davidberold6587 4 года назад

Using a Ladel as opposed to directly pouring the boiling water will give yah more control over the pace the skin shrinks and avoid the intense curling.

@blueenglishstaffybreeder6956 4 года назад

Boiling water works the same for pork crackle too

@suffocated 3 года назад

Editing on the voice is so...broken up, every sentence is cut, makes this guy sound like a robot.

@tribe1 4 года назад

Guga can you do a review on a tumble vacuum marinate machine. It’s suppose to marinade and also makes the protein tender.

@Hextec 4 года назад

You should rename this series into Meat-busters :D

@GerardPedrico 4 года назад

Boil water in the saucepan until up to 100 degrees Centigrade, dip-then-drench the chicken breasts in that boiling water for half an hour or so, and then empty out the boiling water. Use kitchen paper towels to dry out the moist until the chicken breasts are simply damp (not soggy). Deep fry the chicken breasts in cooking oil until they are crispy light brown. Take out the recently fried chicken breasts then put them into an oven tray to then stick the oven tray into the pre-heated oven at around temperature of up to 100 degrees Centigrade for 8 minutes until all of the remaining excess fried oil residue sitting on the surface of the chicken breasts completely dry up leaving them crisp-and-crunchy. Voila... you have your crispy fried chicken breasts ready to be eaten.

@satryaisya8471 4 года назад

Man doing the shoto todoroki to a buncha chicken

@suit1337 4 года назад

this works too - just at the start place it skin side down in the pan in boiling water and then flip it around, way crispier

@skilz5804 4 года назад

This is the same method used when making Peking duck.

@mirageangelica5495 4 года назад

in the PH lechon (pork) belly is boiled and then deep fried to really have that crunchy cripsy chicharon-like skin/exterior, kinda similar to what is done here

@iDarkfigure 3 года назад

Pressure Cooker: Flavor Infusion into the meat and Skin Air Fryer: Crispy without Oil or added Fat. Done: 20-25 Minutes Cooks food 70% faster than your method.

@Paulstracywootten 3 года назад

As a suggestion simply rub the skin you want crispy with a little Butter.. you can season the skin, less than the meaty side .. butter gets much hotter .. cook to perfection! This also works on a whole chicken, which if your oven is tall enough sit the chicken on an opened can of bear and the entire chicken skin will be crispy

@SrMorua 4 года назад

Yes please do more! I love these experiments to debunk myths

@truthteller1951 4 года назад

What is this “mythbustering”? 😂

@isaiahoconnor8236 4 года назад

A way to avoid copyright claimes lol

@JackDarbs 4 года назад

Hi Guga I prepare and cook British game birds while they’re in season. You should always do a quick blanch the skin of any wild and domestic bird before cooking to get that perfect crispy skin 👌

@manganmangan8823 4 года назад

How about you put some flour, eeg and deep fried them

@michellelogreco3351 3 года назад

Just doing research. Have not tried my sous vide yet! Bight it for myself for my birthday!

@stevengingues5342 4 года назад

Myth? Washing rice before cooking makes a difference. Myth: Salting water to boil pasta makes a difference.

@sholekefe4021 4 года назад

Steven Gingues thought rice was washed to remove starch?

@juliusnyny 3 года назад

Thanks for this one Guga. I had never heard this tip before

@SaftSweeney 4 года назад

We want more! We want more! Best cooking show on the tube.

@elbob099 2 года назад

Hmm I will try the boiling water method, I usually boil them on a pan for a few minutes pat dry then a light dusting of baking powder to draw out more moisture from the skin

@DannyBoyT66 4 года назад

I get similar results slow cooking the chicken first then putting them in the oven to finish, plus the chicken always comes out very tender.

@JeremyWamhoff 4 года назад

My Mind is 100% Blown! I'll never make my chicken the old way again....yes we need more of these videos!

@tadportabledentreflectiont3351 3 года назад

Have you tried the boiled water crisp method then dipped in a dry batter? Preferably Mies Batter, Then deep fried rather then the sous since you skillet it with some oil anyway in end. Put's KFC to shame. Then make your gravy by frying that dry flower batter in little oil, Add water to thicken reaction and dip your fried chicken and fish in it. I like many of your tests. Maybe give this a test. I haven't compared boiled pour, over no boiled pour on my fried chicken. Just always assumed its best. Especially Wings. Enjoyed your video.

@vizar1337 4 года назад

.You can do the same thing by first drying out your chicken skin with paper towel. Then, using a hose on a basting syringe, squeeze the hose underneath the skin and inject air. This separates the skin from the meat and you get a way crispier finish.

@gerimondvogel4195 4 года назад

Unbelievable! Of course, I'll try that by myself. I'm also thinking of our fried chicken (Backhuhn), where you normally peel off the skin before breading. This could be a new and sensationally tasty and delicious variation.

@roy.h.barrett 4 года назад

Guga, you all kick ass Brother!! Thank you for these offerings

@truckerspike 4 года назад

Great video Guga! I like this format.

@jessicabellandy5687 3 года назад

So a couple things to try out: do this, then dry brine them. Use egg white (because I have heard that egg white sticks better than whole egg) and breadcrumbs for coating. Then again with egg white. Fry them up. I haven't seen breadcrumbs or egg used for your fried chicken and would like your opinion on them vs buttermilk.

@rkeirle1 4 года назад

Guga you could try using oil at a hotter temperature than the boiling water to see if it’s just the heat that prepares the skin. Love the site but please do more with the cheaper cuts of steak/meat as we can’t always get or afford some of the meats you use.

@kennethhicks2113 4 года назад

This is why my grannies chicken was so good. We would slaughter the chickens, pluck most feathers and then we would put the whole chicken in a big pot of boiling water (not long). The reason we did this mostly was to pluck the rest of the feathers out that were stubborn. Then butcher. Talk about amazing fried chicken she made! These were home farm raised and I really believe that the skin was much different then than what you buy at the store today too.

@WonderDean 3 года назад

The boiling water melts the fat underneath the skin. You could also remove the skin and scrape off the fat then replace the skin. Both ways will give you the desired crispiness. All bets are off though if you’re a braising you’re chicken. Nice video thanks.

@jeremyevans9027 3 года назад

Man I absolutely love all your videos. You're the best

@jaylabarre6114 9 месяцев назад

Thx for ur wisdom and doing these Guga!

@etfremd 4 года назад

I bet this works with Turkey! I got something to try to improve my turkey skin. Blanch, season, sous vide, smoke and sear. My new process for the Thanksgiving bird. Now the question is which is the best way to blanch a spatchcocked bird?

@chxntra 3 года назад

i tried separating the skin before cooking and it actually works pretty well

@long-timelistenerfirst-t-us2yy 4 года назад

Love this format! Not long, just gets to the point 👍🏼

@qathome2 4 года назад

Hey Guga. I have a favourite pork chop or tenderloin receipt. It produces very crispy edges, looks burnt, but tastes great. I would love to get your feed back. I call it boneless ribs.

@4philipp Год назад

If boiling water works, how about using steam? You can use the steam function from for cloth iron …

@24justinhunter 4 года назад

Thank you guys! Love this channel!! Definitely a full time subscriber!

@Renegadebane 4 года назад

The thigh is the best part of the chicken, thin enough to absorb flavor all the way through but thick enough to give you a big piece of meat. Also only one bone with no extra bits.

@kencchong 4 года назад

Great video, learnt something new today. Also love the idea for the series. Mate, you are bloody legend!

@joe3804 4 года назад

This is an awesome series. Definitely make more videos around this concept

@luciousbrun5437 4 года назад

At a guess, the boiling water separates the skin from the layer of fat beneath the skin by melting the fat and releasing its bond to the skin. Then the skin can 'crisp' cuz it has no layer of fat on the underside - which would prevent crisping and make the skin a rubbery skin.

@leomaestri9190 4 года назад

Good format. Concise and pleasant.

@anthonygrimaldi61 4 года назад

I loved this recipe. Keep this series up!

@chrisracks9463 4 года назад

I have a mid term tmrw & I’m here watchin how to properly fry chicken

@DM-ed6ir 2 года назад

Would love to see you make a Chicago Deep dish with wagu..

@nuggetwagon 3 года назад

I love your videos. I’m skilled, but your insights from your fearless experimental approach is very educational.

@ryancashman8945 4 года назад

Really enjoy your videos mate! Best wishes from Australia.

@LateNightYinzer 3 года назад

You can completely submerge wings in boiling water for 5-10 minutes, mist with EVO and season, convection bake on 450F for 40 min flip halfway through. If you can make a crispier, juicier fresh wing than that (without adding a baking soda crust), I'm all ears.

@DavisNc 4 года назад

Can’t wait to see the next episode. Maybe experiment with boiling ribs?

@huk1169 4 года назад

The reason it crisps better is because when you hit it with boiling water, the internal, cooler water naturally retained by the chicken is being squeezed out due to the contraction of the fats/tissue as a result of a drastic, quick temper change. Therefore, regardless of your method, if both pieces (control and exp) are submitted the same variables in the frying step, there's less retained moisture to be expelled in the piece you've already introduced to high heat, hence a "faster" or more favorable result.