I thought I was big shit going into DonChicken in Austin's Hmart food court one time. Asked for the hottest chicken wings they got since I'm Mexican. Boy I ate 1 wing, im serious about my wings but...im there almost crying!!! Korean spices are no joke. 😂❤
I just blast my wings for 20 min at 400 and they turn out perfectly. I'm worried by letting it "cool" (rest) it'll just over cook the inside when you bake it at 400.
im honestly not exaggerating when i say it changed my life. now i cook almost everyday. before i found it so hard to get things right in an oven. prob cos my ovens always suck and are cheap
I’m assuming the let rest is to prevent the inner meat from drying. Which may or may not be a bigger risk with the wings he cooks over yours. A lot of butchers and meat processors add brine to the chicken to increase the weight, but if you’re buying organic natural free range chicken wings it most likely will not be brined prior to purchase. The rest is to let the chicken juices rest before hammering with the higher heat. The more salty brine in the chicken the less it will dry out when cooked at extreme temperatures because the salt holds more of the juices in. If he used a higher quality chicken wing he might have to be more careful, or he just wants the instructions to work for both the 100% organic nothing added wings and the cheaper pre brined chicken
May I recommend one change? Try 50/50 corn starch and flour for the dredge, and also 100% corn starch. See if that doesn't work better. Corn starch makes a crispier crust, though I've heard it disputed whether it is better to do all cornstarch or 50/50. Oh, and one more thing: try blanching the wings in boiling water for a minute before drying it off and building the crust. This causes the skin to contract and does something weird where it causes more of the fat to render out, causing the skin to get crispy.
I usually do a mix of corn starch and flour about 30/70 respectively, the corn starch does it's job while the flour keeps that coating nice while not over bearing either. (I might just be sensitive to specific flavors, i can taste what breading is made out of)
I think he has a video where he tested all kinds of wing techniques and I can't be sure but I think he also did the 50/50 method. He probably just prefers the taste of this one.
I have made this four times so far and they come out perfect every time. Only thing I did different was 12 minutes at 400 degrees. Saw a comment saying to try puttting back in for 2 minutes after sauce, going to try that tonight
Thank you. Thank you. I’ve watched you for years now, from homemade slaw and kombucha, which were never my thing, now to the tasty quick stuff, of course we all love. You have been kind, intelligent and artful through all of it. Thank you again. ❤
i know what you mean jali, but after 3 years of using an air fryer, i still prefer that deep fried taste, especially with appetizer things like mozzarella sticks, jalapeño poppers, onion rings etc
you can always just buy a decent wing sauce.... there are tons of options so hard to pick a wrong one.... try different brands and flavors until you find the one that you cant do with out.... the right amount of spice is different for everyone@@jasonvanrooy6895
@@LovesFatWhiteWomen-ci6mn It’s not white meat so they don’t dry out like that. Certainly not running with juices but the trade off not being the juiciest wings to get them super crispy is worth it imo. Give it a try.
Agree with this process fully except add some baking powder to you're flour. Makes the skin extra crispy 👍 my family and friends agree they're better than any deep fried wings
if you'd like the skin to be crispy/ier - wings, legs, tights - BEFORE seasoning -> pour hot/boiling water over the meat... the skin will "shrink/curl up" a bit.. then do all the seasonings and start cooking/airfrying... 👍❤ the skin will be crispy, yummy... 💪💥
@@boltup5566 I just let the water drip... I need the skin moist/wet to easier apply the seasoning... I guess you can pat it dry, but from my perspective it doesn't make much difference 🤔 the airfryer will evaporate that excess water anyway 🤷♂️
there are quite a few vids on this subject.. about crispy chicken skin (although I don't use the torch or that "flattener") ru-vid.comAxsmRphM_r4?feature=share about bacon: ru-vid.com0RWSuEK0sBY?feature=share and salmon: ru-vid.comwMjlb5XB--8?feature=share
After you coat with flour the first time, you should lay them on a wire rack and refrigerate for a couple hours. Coating sticks way better and gets crispier
@@AtomicBoyscoutthat's not lazy. Lazy is if he didn't take the effort to cook the chicken at all. Hes still cooking it he just doesn't want wait 2 hours to cook it.
I tried this last night, even though it goes against you usual air-fryer philosophy of "put everything in on 400 until it's crispy". They were better, but I'm not sure how much more noticeably than just the single hot fry.
Never really cooked anything like this before but I decided to make wings for a family party and used this exact recipe, everyone thought they were great. I think making sure they are dry before you add flour is a really important step. Thanks dude.
So I've used this as a basis for my wings and have made 8 different trials. For those interested, here are my recommendations. For 2lbs of wings, dredge in 1 tbsp 50/50 flour and cornstarch after you've padded them dry. I used 1/3 tbsp of each seasoning (garlic powder, onion powder, and paprika). Add 2-3 pinches of salt(not too much since your other ingredients are already salty). Put a single layer of wings in your air fryer at 250°F for 25 minutes. Rest for 15. Back in at 400°F for 10 minutes. Toss in your sauce. My buffalo sauce consisted of 3 tbsp of melted UNSALTED butter in a saucepan, once melted I added 6 oz of Franks Red Hot Original, 3 cloves of freshly pureed garlic (or 1 tbsp of garlic powder), 1 shake of chili flakes. Let that infuse for a bit. Then toss as much as you want with your wings. Optionally sprinkle some lemon pepper seasoning AFTER all of that for buffalo lemon pepper wings. You will not be disappointed. If you're not interested....well alrighty then.
If you don’t have an air fryer, Alton Browns oven method is the best! Steam wings first for 10-12 minutes. Put on rack and refrigerate for 1 hour. Then bake on rack at 425 for 20”. Flip and bake another 20”. PERFECT every time. The only part of his recipe I disagree with is cutting off the wing tips. I like to eat those tips. Taste like crunchy bacon! 👍
but this video is about using an air fryer. i mean it's like making a comment on a video about "the best way to cook a wagyu steak"...and then replying "but if you are a vegetarian..." -.-
I actually learned how to air fry chicken wings from your vid about testing 6 methods from 2 years ago. I've since made thousands of wings and have had some of the best chicken wings ive had any where.. so I'll try this. Because i trust you.
If its gonna take 43 minutes to cook 1lb of wings i think ill just go outside and start the BBQ grill and smoke them till crispy instead and do 10lbs or more all at once
So if you fried it, they would be done in 8 minutes on medium high and come out the same way but faster and more juicier. I know it's in oil but still way faster and more tastier. That's my opinion.
Those wings were covered in feathers. Everytime I buy wings, I have the same issue. Nowadays, I don’t even like wings anymore because the factory de-feathering is never thorough enough. Makes it unappealing AF when you have to pick out large clumps of feathers.
There are air fryers that could do 3lbs, thats enoguh for 4 people. This takes about 25 minutes longer than deep frying but is soooo much more convenient
He let them rest in the basket with the basket out, I presume that means you can’t pre-heat it. Aaaaand he said crank it to 400, shoved them in and said blast off! While he hit the start button.
Just tried this and the wings are cooked to perfect! I used cornstarch instead for that extra crunch (about 1/4 cup) and so so good. I cooked the wings at 400 for about 10-12 mins too. May have been overkill but I like em crunchy
Never trust the spice police, if you use fresh ingredients but don't smother your food in powdered versions of those ingredients then it isn't good enough for them lol
I've used the air fryer two step method, but I never thought to give them a reat before that second bake. I'll have to give that a try, especially if I can end up with crisper skin.
I tried this recipe with these times and it was perfect, They came out fantastic all I did was marinated the wings in teriyaki sauce and sprinkled lemon pepper.
This is a good method for an air fryer but really the way to do it is to smoke the wings low and slow and then finish them off in the broiler to crisp them up. They come out smokey, succulent, fall off the bone with crispy skin
Have fun spreading bacteria in your sink thinking you're cleaning your chicken. Nothing more affective than the actual cooking process that cleans the chicken.
Looks great, safety note, the label on the back of our air fryer says unplug when not using !! Ours is a Instant vortex plus 6 and only 4 months old and started smoke and spark while using !!!! Keep your eye on these things !
People recommending corn starch over flour or half and half, but the neatest trick for a crisp but not hard skin is a pinch or two of baking powder in the flour or starch. Not enough to taste, but it does something to the skin texture that it unmatchable by anything else
So, are we not gonna talk about the human, cat, and/or dog hair that was seemingly on that wing he presented after tossing them in the sauce. Maybe I’m tripp’n.🤢😮💨😷
Who doesn't love crispy and juicy chicken wings? 😍🍗 Your perfect air fryer chicken wing recipe looks absolutely amazing and it's great to hear that it's been tested and approved! Can't wait to give this a try and impress my friends and family with restaurant-quality chicken wings made right at home. Thanks for sharing this tasty recipe with us 👌👍
I fallowed this recipe except I added 25% corn starch, after 20 minutes at 250 they were really pale, continued with the recipe at 400 for 8 minutes. The wings were still pale and raw, ended up cooking them for 16 more minutes at 8 minute intervals. I'm using a Insta Vortex plus
I find with my air fryer you have to flip to get a nice consistent fry and no piling i tryed doing 5 lbs of chicken cutlets after the first 3 i just fried the rest like normal … i also have a very small one i didnt want to drop $$ without trying but im looking into a bigger one its a toaster over air fryer thingamajig
Do your research on the toaster oven style ones. The basket styles tend to rate higher in reviews. Not to mention having to clean glass doors and the whole inside of the machine instead of just a basket.
