Potato starch works well also. Letting the coatings rest awhile also help. You also want some chunks of the coatings adherence to the wings it will also help with the crunch.
Chef Ange, I have another suggestion for you to try, which you can perhaps combine with the others: scald the chicken wings with boiling water. (This was figured out by Chinese restaurants, which do this scalding trick for crispy roasted duck.) When you scald the wings, the skin contracts, and the fat under the skin begins to render. As proteins contract they squeeze out water from their structure, and let some of that rendered fat out. Then, when you apply dry heat, it causes the skin to really crisp up, even if you follow the scalding with a wet cooking method such as sous vide before applying dry heat. That is remarkable, because that shows that you don't have to dry out the skin for the skin to get crispy. Crispiness is clearly due to something else if you can scald chicken, cook it wet, and then sear or bake it, and the scalded one turns out crispier than the non-scalded one. See this: ua-cam.com/video/m4u8mFnPBD0/v-deo.html Lastly, I have another "secret ingredient" for you to try, inspired by Taiwanese night market food stalls: coarse potato starch. They make the most incredible crispy fried chicken items. I'd like to see coarse potato starch compared against the others. See this: ua-cam.com/video/koopJ8GD0Mc/v-deo.html
Thank you so much for this. So many people have recommended this I’m definitely going to give potato starch a shot against the baking powder. Your additional tips like scalding the skin with hot water is another good technique to try.
@@ChefAnge coarse potato starch works great with deep frying but its performance in the oven is unknown. I'm curious to see how it performs in the oven.
All great ideas! Here is my suggestion, how about rice flower. Thai chicken wings, one of the crispiest ones are coated with rice flower 😂😂. Great show!
Guess what's for dinner?! I have always used cornstarch on my wings, but I'm going to go with the baking powder today. Thanks for testing it out for us! And I don't mind the chewing sounds you make. It's a little on the ASMR side and I got a couple of tingles 😊
Chef Ange, I love your crispy wings recipe, thank you for all the testing that you do to offer us a great recipe. By the way, I like crispy crunchy wings, and also the crunching…smacking….eating noises!! 😘
New to your channel. Technique looks interesting, I think someone mentioned before but have you tried chilling the wings in the fridge after seasoning to make sure they are dry? Great vid!
I use a rolling pin and crush those crispy onions you buy for bean casserole and use ranch dressing to coat the wing season and press the onion on, let dry in fridge
After viewing video both look absolutely delicious . I have not made them this way but look forward to making some wings this week. Thank you for sharing!
The wings look like they came out really good but you putting back that extra dry seasoning on the wings when they’ve already start to cook is a no for me
You clearly do something with your microphone when you eat because the sound changes when you speak…makes me think that there not as crispy as you say they are.
at 8:27 i was saying to myself : if he say SUPERDUPER 1 more time, i stop the video and cancel my sub ... at 9:25 you lost me. i post this comment, beause i know it is good for the algoritm, but no sub here
Interesting. I have put the wings in the fridge overnight, uncovered, so any dampness would disappear. But did not add baking powder until later. Thanks for the tip.
I love the fact you actually mow down on the food you cook, It's my favorite part of your videos, watched you eat pork loins the other day I wanted to run Out and try that recipe
Walmart sells 4 lb bags of Party wings and drummies for 12 bucks. Much less prep and not paying for the tips. I just use Canola oil, Baking powder, Salt, Pepper, Garlic powder, and a little Paprika. Bake at 375 for 40 minutes raised on a rack and use Sweet Baby Ray's BQ sauce. Side dish of baked beans and ready to eat. Now, I've got to have Wings and Drummies tonight after watching this.
I have to say my air fryer cooks wings in 22 minutes. Turned halfway, and very crispy. Switch to air fryer buddy... amazing bullseye guineas sauce for dipping
What temperature do you start at and what did you bump up to? Did you really bake them an hour? In a non convection oven would it be the same? (You forgot to run the knife over the second batch. 😞)
Chef Ange, you are the best. I really like your video's and I am a subscriber to your channel. I tried using the baking powder for my oven baked wings several years ago and they were horrible. They tasted metallic in my mouth. I read that if your going to use baking powder for crispy wings, it should be aluminum free. Can you speak to this. Also, what about mixing the baking powder with flour for coating the wings. Have you tried this method?
I can say one thing...if the cook does go back and forth between the two batches, not just from the cornstarch to baking powder batches but while mixing the other spices, then enough transference will take place that renders the results of the test batches skewed. One tip, baking powder is mostly corn starch with just a touch of baking powder, but it is best to avoid double acting baking powder containing aluminum, for the sake of taste. Go with a non-aluminum baking powder and you will have great results every time. Pure corn starch will work well also. When adding so many other seasonings, almost all of them containing salt and pepper blends, the slight saltiness from the baking powder(cornstarch with baking soda mixed in) is going to not really register a difference on the palette.
What was your total cooking time? Most Baking Powders have Aluminium powder in it. Does yours have aluminum? Given baking powder uses a chemical reaction to create the bubbles in bread, maybe the difference is just the additional aluminum applied to the wings since both have corn starch in them? Oh, wait, you specifically and diliberately don't disclose the "other ingredient," (aluminum powder) you KNEW ppl would avoid in the baking soda you're using. Nvm.
All of your wings looked amazing. But to be honest, I'd never heard of this cornstarch or baking powder quandary before. Here in Scotland, I use corn starch, seasoning, AND a generous dash of baking powder. I learned this combination from my local Chinese takeaway about 40 years ago. Baking soda (or sodium bicarbonate) we use to clean and deodorise things.
Sorry Chef; but , after 100min of baking wouldn`t just about anything get "crispy" going into "dry" after all that time cooking + in between flips ?... I have never baked any chicken wings for more than 60min or they will start going hard and dry... just a observation that puzzled me. thanks
I don't dip wings, but nothing wrong with dipping, if that's what one likes.I like my sauce baked into the wing! As long as one is comparing like to like, the god complex critics can chillax.
When you eat a flat, grasp each end of it and give it a twist back and forth. This separates one end of the bone from the other. Now take the smaller bone and twist it in a circle until it separates from the larger bone and you can pull it out of the wing. Now you have unimpeded access to the meat without having to push some of it between the bones. Learned this from Marcell Dareus. He would actually take the wing after removing the bone, put all of it in his mouth and drag the meat off between his teeth. Now he's a big guy so this was just a bite for him.
Both sides are lovely but the process is too labor intensive to be practical. More crispy or more flavorful seems a subjective preference. All season and powder in a shaker sack, lightly oiled chicken pieces (shaken not stirred) turned once is the ticket. Tasty and crispy.
Rumford, my preferred baking powder brand, makes a reduced sodium baking powder. Other brands even make a zero sodium version. Use what’s right for you! 😁
Wow! I don’t do the baking soda or powder at all, so this is new to me… I simply marinate my wings over nite in special seasonings n pop those babies in perfect 🥰…. Your wings do sound crunchy though lol…..
Yeah coat the wings put them in fridge for 4hours then bake 25mins flip another 20mins very crispy mix baking powder and cornstarch together for the coating very crispy
You don't need oil its meant to be low fat recipe I've been doing this for 10 years Chef John put me on to it. Anyway I'm doing it tonight in a rotisserie basket. Charhoongah. Cheers
Baking powder and salt work together to break down the proteins in the skin which draws out skin's moisture. This makes the wings crispier and also causes that sticking. I usually just bake directly on the pan with parchment paper. Cornstarch is inferior in the oven, save that for the breading for actual fried chicken.
Why don't you fry your wings in oil? As much oil as you spray on the wings and as many times as you do it you would have enough oil to deep fry you wings. And they look really oily also.
Potato starch works well also. Letting the coatings rest awhile also help. You also want some chunks of the coatings adherence to the wings it will also help with the crunch.
This is most likely one of the techniques I’m going to try in a future video. Thanks so much for the info!
Chef Ange, I have another suggestion for you to try, which you can perhaps combine with the others: scald the chicken wings with boiling water. (This was figured out by Chinese restaurants, which do this scalding trick for crispy roasted duck.) When you scald the wings, the skin contracts, and the fat under the skin begins to render. As proteins contract they squeeze out water from their structure, and let some of that rendered fat out. Then, when you apply dry heat, it causes the skin to really crisp up, even if you follow the scalding with a wet cooking method such as sous vide before applying dry heat. That is remarkable, because that shows that you don't have to dry out the skin for the skin to get crispy. Crispiness is clearly due to something else if you can scald chicken, cook it wet, and then sear or bake it, and the scalded one turns out crispier than the non-scalded one.
See this: ua-cam.com/video/m4u8mFnPBD0/v-deo.html
Lastly, I have another "secret ingredient" for you to try, inspired by Taiwanese night market food stalls: coarse potato starch. They make the most incredible crispy fried chicken items. I'd like to see coarse potato starch compared against the others.
See this: ua-cam.com/video/koopJ8GD0Mc/v-deo.html
Thank you so much for this. So many people have recommended this I’m definitely going to give potato starch a shot against the baking powder. Your additional tips like scalding the skin with hot water is another good technique to try.
@@ChefAnge coarse potato starch works great with deep frying but its performance in the oven is unknown. I'm curious to see how it performs in the oven.
@@Berkana Only one way to find out!
All great ideas! Here is my suggestion, how about rice flower. Thai chicken wings, one of the crispiest ones are coated with rice flower 😂😂. Great show!
@@aniljoshi948 another good one! Thank you!
Guess what's for dinner?! I have always used cornstarch on my wings, but I'm going to go with the baking powder today. Thanks for testing it out for us! And I don't mind the chewing sounds you make. It's a little on the ASMR side and I got a couple of tingles 😊
Thank you so much! Hope you enjoy!
What did you think was better after you tried both?
Chef Ange, I love your crispy wings recipe, thank you for all the testing that you do to offer us a great recipe. By the way, I like crispy crunchy wings, and also the crunching…smacking….eating noises!! 😘
listening to eating gross
Some people love it and some people hate it. Weird
@ChefAnge it is what it is. But still don't have to be rude.
@@paulinehauver6241to u
New to your channel. Technique looks interesting, I think someone mentioned before but have you tried chilling the wings in the fridge after seasoning to make sure they are dry? Great vid!
Thanks! 😊
Please turn down the eating sounds.
Was still learning microphones and sound then. Thanks so much!
Facts 😫
Ya but DAMN those pickles sounded so good! LOL
Hush
I use a rolling pin and crush those crispy onions you buy for bean casserole and use ranch dressing to coat the wing season and press the onion on, let dry in fridge
Dang that sounds amazing! Stealing this one for sure!
@@ChefAnge Vy Vy Vy có❤
Thanks for taking the time compare the two, i will give the baking soda a shot!
Powder! Soda was the previous video and left a nasty aftertaste
I just tried this today, with my wings and they came out great! thanks...
Wonderful!
Great video. In gonna try it
Hope you enjoy 😊
After viewing video both look absolutely delicious . I have not made them this way but look forward to making some wings this week. Thank you for sharing!
Hope you enjoy and thanks for your comment! 😊
I😅
I assume you could also cook these on a grill and get similar results? Indirect heat.
They really don’t get crispy in the grill
Poulet Farine Epice Huile mélange tout
Chapure mélange
Cuisson four❤
Merci
Much better on the chewing! Very good editing. Loved the info and your technique! I'll definitely watch more of your videos! Nice job.
Thanks man! I’m trying my best! Much appreciated.
YEA CORN STARCH, I'M SENDING FOR SOME AT THE SHOPS NOW LOL
EDIT; I WATCHED TO THE END... LUCKILY I HAVE BAKING POWDER FORGET THE CORNSTARCH
The combo is best
I had seasoned my chicken and let them sit in mojo seasoning for like 2 hours can I add baking powder before I cook ?
I would really let them dry out before. Mojo helps with moisture and flavor but getting the skin wet makes it hard to crisp.
I boil the chicken then broil them…the best
This is one of the things on going to test in future videos. Thanks for commenting!
What is the oven temperature???
375 F for the fist time in the oven then 400 for every 15-20 min fill aftwr
Mannn you guys are mean to chef Ange !! Shut the hell up and let the man cook ! 😂 keep it up chef I just subbed❤
Haters gonna hate! Thanks friend! 😁
The chewing and swallowing sounds were primal.
🐰
Very crispy but aren't they over cooked? They baked no less than an hour right?
Crispy wings in the oven take about an hour. In the newest video I do it in one hour even. Definitely not overcooked.
ua-cam.com/video/s4GptXp3028/v-deo.html
Them light sprays of oil was heavy😂
I said light 😜
I had no idea wings take that long to bake
You can do it faster at a higher temp but won’t be as crispy
Wing tips are delicious to cook as well
I just make stock from them. Not much meat there.
The wings look like they came out really good but you putting back that extra dry seasoning on the wings when they’ve already start to cook is a no for me
But that’s how they get super crispy!
Cornstarch is much cheaper than baking powder
They are both cheap
You clearly do something with your microphone when you eat because the sound changes when you speak…makes me think that there not as crispy as you say they are.
Nope.
Crispy for sure-dry…..probably😆‼️Too long in the oven-and the spraying of oil was too much for me.
Right?!? What’s up with this guy?
You altered the experiment by not washing your hands. You added additional cornstarch to the baking powder which alters the ratio.
I washed my hands
This guy has to be Irish ..
Not even close. 2 more tries.
😂😂😂
The sapping in mouth noise is just too much
Thank you!
Slurp , slurp, slurp. Crunch, crunch. Burp.
Nearly an hour and a half. Wow. Great way to over cook those wings. I will not be trying this recipe. 👎🏼
at 8:27 i was saying to myself : if he say SUPERDUPER 1 more time, i stop the video and cancel my sub ...
at 9:25 you lost me. i post this comment, beause i know it is good for the algoritm, but no sub here
SUPER DUPER! 😜
great video........one thing too add......please stop sayinjg SUPER DUPER!! so many times
Super duper! 😁
Kenji’s process of coating the wings then refrigerate over night. So that the coatings can do their work.
I might have to work this detail into the next video! Thanks for sharing!
Interesting. I have put the wings in the fridge overnight, uncovered, so any dampness would disappear. But did not add baking powder until later. Thanks for the tip.
This is the way to go….Kenji tells no wing lies!
@@johnaustin6667 I’ll give it a shot. Thanks!
Thank you. Great tips
I love the fact you actually mow down on the food you cook, It's my favorite part of your videos, watched you eat pork loins the other day I wanted to run Out and try that recipe
Creepy…
Great video but your catchphrase is super duper annoying 😅
SUPER DUPER! 😁
Hahaha love it!
Walmart sells 4 lb bags of Party wings and drummies for 12 bucks. Much less prep and not paying for the tips. I just use Canola oil, Baking powder, Salt, Pepper, Garlic powder, and a little Paprika. Bake at 375 for 40 minutes raised on a rack and use Sweet Baby Ray's BQ sauce. Side dish of baked beans and ready to eat. Now, I've got to have Wings and Drummies tonight after watching this.
Good stuff! 🐓
Those wings are trash. So damn small and zero meat on 75% of them.
I stopped watching when he mentioned putting wings in the oven. The ONLY exception to deep frying is the occasional smoked wings for BBQ.
Smoked wings are gross. The skin is always so rubbery. The best part of wings is the crispy skin.
Who cooks wing for 1 1/2 hours?? Well I did following your recipe. They were way overcooked.
Smaller wings, less time.
@@ChefAnge yes
I have to say my air fryer cooks wings in 22 minutes. Turned halfway, and very crispy. Switch to air fryer buddy... amazing bullseye guineas sauce for dipping
This video was about making wings in the oven.
I made these. I’m shocked how good they turned out. Do you have any marinades for these wings?
Check out my whole series of testing out crispy wing techniques
What temperature do you start at and what did you bump up to? Did you really bake them an hour? In a non convection oven would it be the same? (You forgot to run the knife over the second batch. 😞)
375F for two flips. Bumped up the temp to 395F for the last section.
I guess I’ll have to make another video!
You didn’t answer the question, did you really cook these an hour? Also what about most of us that don’t have a convection oven built in
The pickles sounded the crunchiest but I heard that half rice flour and half cornstarch are a good combo.
I’ll have to try that in a future video! Thanks!
Chef Ange, you are the best. I really like your video's and I am a subscriber to your channel.
I tried using the baking powder for my oven baked wings several years ago and they were horrible. They tasted metallic in my mouth. I read that if your going to use baking powder for crispy wings, it should be aluminum free. Can you speak to this.
Also, what about mixing the baking powder with flour for coating the wings. Have you tried this method?
I use Davis brand now. Aluminum free
Thank you sir for the amazing recipe. My wings came out delicious and crispy
You are most welcome 🙏
Omg My EARS! Love the review, Hate the chewing into the mic. Gross
Thank you so much!
Followed these directions exactly. All I got was dried chicken.
Oven too hot. Or less time per flip. All ovens are different.
I can say one thing...if the cook does go back and forth between the two batches, not just from the cornstarch to baking powder batches but while mixing the other spices, then enough transference will take place that renders the results of the test batches skewed.
One tip, baking powder is mostly corn starch with just a touch of baking powder, but it is best to avoid double acting baking powder containing aluminum, for the sake of taste. Go with a non-aluminum baking powder and you will have great results every time. Pure corn starch will work well also. When adding so many other seasonings, almost all of them containing salt and pepper blends, the slight saltiness from the baking powder(cornstarch with baking soda mixed in) is going to not really register a difference on the palette.
Thanks!
Who have time to cook chicken wings for over 1 hour? Cornstarch works better on chicken when deep fried not for baking.
Who has the time to leave unsolicited negative criticism on people’s free youtube videos? 🤷🏻♂️
Love crispy wings!!! Hate hearing the crunching, smacking, eating noises!!! Great tips though. Thanks!😊
I’m still learning how to eat like a big boy! Thanks for being patient with me. 😜
I agree with you. In addition to “SUPER DUPER” way tooooo many times
I exited the video as soon as the chewing sounds started 😂
Was still learning about sound and microphones then. Thanks!
If I had a dollar for every super dooper I could retire!
I’ll spilt it with you?
The price is high because of bidenomics !!!!
Back down now!
I ‘d enjoy your Cooking Challenge and Truly the Taste Testing at the End ! Great Job Chef Ange 👏💗👍🏾
It's not just about the outer shell being crispy,
The chicken inside must be be juicy & succulent.
Oops. No scrape test on corn starch wings!?!?
Yup! I got that right on the next video in the series.
What was your total cooking time? Most Baking Powders have Aluminium powder in it. Does yours have aluminum? Given baking powder uses a chemical reaction to create the bubbles in bread, maybe the difference is just the additional aluminum applied to the wings since both have corn starch in them?
Oh, wait, you specifically and diliberately don't disclose the "other ingredient," (aluminum powder) you KNEW ppl would avoid in the baking soda you're using. Nvm.
All of your wings looked amazing. But to be honest, I'd never heard of this cornstarch or baking powder quandary before. Here in Scotland, I use corn starch, seasoning, AND a generous dash of baking powder. I learned this combination from my local Chinese takeaway about 40 years ago. Baking soda (or sodium bicarbonate) we use to clean and deodorise things.
Everyone has a different method of making crispy wings. These videos are my search for the best one.
Sorry Chef; but , after 100min of baking wouldn`t just about anything get "crispy" going into "dry" after all that time cooking
+ in between flips ?... I have never baked any chicken wings for more than 60min or they will start going hard and dry... just a observation that puzzled me. thanks
Not really. The temp is lower. Meat stays juicy. These were also bigger wings.
Should have mentioned in the beginning that the wings are not the everyday size. Explains why the long cooking time
I don't dip wings, but nothing wrong with dipping, if that's what one likes.I like my sauce baked into the wing! As long as one is comparing like to like, the god complex critics can chillax.
When you eat a flat, grasp each end of it and give it a twist back and forth. This separates one end of the bone from the other. Now take the smaller bone and twist it in a circle until it separates from the larger bone and you can pull it out of the wing. Now you have unimpeded access to the meat without having to push some of it between the bones. Learned this from Marcell Dareus. He would actually take the wing after removing the bone, put all of it in his mouth and drag the meat off between his teeth. Now he's a big guy so this was just a bite for him.
You should make a video on this
Both sides are lovely but the process is too labor intensive to be practical. More crispy or more flavorful seems a subjective preference. All season and powder in a shaker sack, lightly oiled chicken pieces (shaken not stirred) turned once is the ticket. Tasty and crispy.
Thanks!
Baking powder tasted too salty for me 🤢 🤢
Rumford, my preferred baking powder brand, makes a reduced sodium baking powder. Other brands even make a zero sodium version. Use what’s right for you! 😁
@@ChefAngeI will try the cornstarch to see what will happen. I had the sticking problem as you had with the baking powder.
Are you saying ‘criss-penis’ or ’crispiness’?
I’m saying Christmas penis face. Hope that clears things up.
It was annoying listening to you eat !
I was still learning audio and microphones then. Thanks!
Yo, I can do without the 5k audio of you eating the chicken 😂🤮
I’m learning. Newer videos are better. Thank you!
HOLY MOLY! Those are some BIG chix wings! YUM!
Dino wings! 🦖
did you super duper wash your hands before you touched those pickle slices? hmmm??? :P
Wow! I don’t do the baking soda or powder at all, so this is new to me… I simply marinate my wings over nite in special seasonings n pop those babies in perfect 🥰…. Your wings do sound crunchy though lol…..
Thanks so much! They were so crunchy!
Don’t think the soda will make the taste good…..Will give it a try with baking powder, let you know…
Yeah coat the wings put them in fridge for 4hours then bake 25mins flip another 20mins very crispy mix baking powder and cornstarch together for the coating very crispy
ua-cam.com/video/s4GptXp3028/v-deo.html
Check out my newest video in the crispy wings series.
Mic off for the taste test, please
I’m working on it. Thanks!
It was crispier bc you combine the baking powder / cornstarch. In reality the cornstarch makes it crispier !!!
Uh no. The cornstarch only was less crispy
Great recipe! We prefer thighs to wings but they cook up just as well. Again, love your work!
Thanks so much!
You didn't scrape the cornstarch one.
I did in the next videos in the series. This was the first one. Lots to learn.
I got an air fryer for xmass and made my first batch today w/ baking powder. I did not know that was the key. Thx.@@ChefAnge
Season then roll in a mixer of instant potato flakes and Parmesan. Spray with oil and 15 min in the air fryer. So good
Never tried the potato flakes but I think I should!
I know I suggested potato starch but rice starch is better. I forgot about that. That’s what Koreans use for their crispy chicken! 😊
I’ll have to try that one too! Thanks!
You got the at the first soft cut then separated by hand before proceeding the Final Cut…how long had I been cut the wings…lol
Thank you so much.
😃
To go through all that and then eat that wing the way he ate It makes me sad.
My condolences
@@ChefAnge ty 🙏🏼😆
@@neiljohnson3761 😜
You don't need oil its meant to be low fat recipe I've been doing this for 10 years Chef John put me on to it. Anyway I'm doing it tonight in a rotisserie basket. Charhoongah. Cheers
Thanks
Ça a l'air délicieux, dommage je ne peux pas tout comprendre il n'y a pas la traduction en français...
Ok!
Baking powder and salt work together to break down the proteins in the skin which draws out skin's moisture. This makes the wings crispier and also causes that sticking. I usually just bake directly on the pan with parchment paper. Cornstarch is inferior in the oven, save that for the breading for actual fried chicken.
The combo is best
Use an air fryer …15 to 20 mins done
I used the oven in this video.
sound effects amazzing with pickles. but how do u clean the rack must be horrible
It’s not too bad as long you don’t let it go too long before cleaning.
Why don't you fry your wings in oil? As much oil as you spray on the wings and as many times as you do it you would have enough oil to deep fry you wings. And they look really oily also.
TROLL ALERT! 🧌🚨
Don’t be ridiculous. To deep fry the wings I would need 1/2 gallon of oil. I maybe used a tbsp total.
Awesome❤❤❤🎉
Thank you! 🙏
PUT EM' IN THE AIR FRYER !
You can make this same recipe in the air fryer and just cut down the time a little for each flip.
❤❤❤ The BEST WINGS, Hubby had third helpings 🎉❤😊❤
The best! Thanks!
Isn't 60-75 minutes a LONG time to bake wings? I do them in the air fryer in about 20 minutes.
Nope. It takes wings this long to get crispy in the oven. I’m trying for faster but you lose crispiness.
@@ChefAnge OK
That seems like a lot of cooking for some oven wings. Just toss them in the Air Fryer lol
I was making a video about making wings in the oven not the air fryer.
Sorry for the buzzkill but chef John told u how crispy this was 8 years ago!
Thank you so much!
Guinness record, 13.5 seconds! Poor wing didn’t stand a chance.
That’s me slowing down too.
Super Duper!
Super DeeeeDuper!
Super duper!
Super Duper Duper!
If you weren't aware of corn starch and moisture retention I can't watch lol
What’s it like to know everything?
Pickles were crunchier😂😂... jus kidding.. great video
Thank you 😋
Just mix Them! LMFAO Really more baking powder and Some Corn Starch. 😂😂😂❤
ua-cam.com/video/s4GptXp3028/v-deo.html
Then you’re really going to like the newest video in the series! 😜 I mixed them in this video.
This is the first time I saw your video they both looks good I like corn starch,
Thank you! 🙏
New sub here!! Your personality is super duper relatable 😊 keep up the great work
Thanks for subbing! Super Duper! 🦸🏻♂️
Thank you. I love this recipe
My pleasure 😊