She had me laughing 6 or 7 times in this one episode. I agree with you completely, she's an absolute pleasure to watch. Smart, good sense of humor, absolutely delightful.
You can always tell how legit a chef is, by seeing how close their fingers get to the oil. She was practically dipping her fingers in when she was dropping the wings in 🤣, hope to see more of her!
Did they forget to add prep time (getting everything together) and clean up time to actual the 42 minutes? That's what gets me. I can cook it faster but I can't get it all together and clean it up. I eat out or order out so I don't have to clean up. :-)
That’s with explaining what she is doing, could be even faster if she was just working. An hour sounds about right, I double coat with flour to dry the skin so they are more crispy, but between dredges, it’s an 30 mins/hour, so 1.5 to an 2 hours. It’s a process, it’s also about the double fry too.
If you are in a rush this is a good idea and I understand thats the theme of the video. With that in mind, chicken wings in the air fryer crisp up so much better without all the oil. It takes around 50 minutes in my air fryer for around 1.5 to 2 pounds of frozen wings. Something about the air circulation makes the skin so crispy and have a really strong crunch aspect.
i've been loving these series on BA and all the different chefs this is spotlighting but i can't help but keep wondering are they ever gonna return back to the test kitchen? i know things aren't the same especially content wise but you would assume they wouldn't be remote anymore/shooting in separate locations since NYC is basically fully reopened. i'm a NYer myself and as much as i don't love the city being reopen this quickly i do think in situations like this it would come in handy to be back together!!
Try adding the butter cold and tbsp by tbsp to frank’s red hot. Or if you want to melt the butter first try not to get the butter too hot. Melt it gently. Hope this helps
Ok, I have a question. In Spain we don't use that system of heat degrees. Can you tell me what are those 300 and 375? Or what is the equivalent in Celsius? Thanks 😃 Btw, I'll try the recipe, looks good and I already have homemade 동치미 for the side dish
Yes. Meat in general, the ideal way of cooking it is first low & slow to get the internal temp you're looking for, then rest a few minutes, then as hot & fast as you can get it to crustify.
Sure, you can cook wings fast, but only after the 45 min worth of prep can you have a meal or snack ready to go. Then the clean up! There's another 15 to 25 min on the clock not counting cool down time which is about an hour. Is it worth it? Sure! but is it the best use of your time? That's up to you to decide! Cheers 🍻.
@@Paul_Me_Once: I must disagree. Sure you can cook more in one shot, but when you overcrowd the pot then nothing cooks right or on time. Don't much matter where in the world you fry chicken, certain pieces just take X amount of time and more heat does not change that fact. And too fried chicken just makes a frikin mess. I wish it was easy, I would do it more often. Cheers 🍻.
@@Paul_Me_Once : So was I, all things that I could think of with a short breath considered. I did not factor in beer breaks though, so there's that! So what exactly does it cost to do this thing? I dunno, but I have fun playing around with it. Sometimes... All mysterious like! Cheers 🍻.
I'm impressed by how she was able to know the chickens were done by hearing
If the screams die out they are ready
the 'bubbling' is caused by the water evaporating out of the chicken, so if it dies out it means the water inside the chicken is almost dry.
@@tulirongtuliro water becomes dry?
Susan is just DELIGHTFUL. bring her back!!
Did she sniff an 8 ball the night before filming this? Blow your nose love
She had me laughing 6 or 7 times in this one episode. I agree with you completely, she's an absolute pleasure to watch. Smart, good sense of humor, absolutely delightful.
Mate she's got good vibes
Love how she compliments the takeout!! And appreciate the actual Korean sauce recipe in the description.
You can always tell how legit a chef is, by seeing how close their fingers get to the oil.
She was practically dipping her fingers in when she was dropping the wings in 🤣, hope to see more of her!
Officially in love with Susan Kim and her delightful personality! She's like the cool older sister I wish I'd had growing up 😂
This is a great series because it shows all the stress I have to go through before I get to eat if I decided to cook it myself.
Not to mention the clean up after.
Susan owns a restaurant... what a about bringing in a chef that cooks their own dish before their carryout service brings it?
That’s what I thought this was. 🤷♀️
That's a great idea!
Susan needs to be a fixture on this channel she's awesome.
quote of the day "this could fill other emotional eating needs." we've all got 'em
loved Susan's humor throughout. I enjoy a good vibe check 😂
Susan is just the coolest.
Susan is an excellent addition to the lineup, very calm cool collected on camera
Love this chef! Need more videos of her and her cooking
this was so chaotic i love it
umm new favorite chef, this woman has great vibes! you go Susan
Umm.....I really like watching your style!! Hope we see you tons!!
Did they forget to add prep time (getting everything together) and clean up time to actual the 42 minutes? That's what gets me. I can cook it faster but I can't get it all together and clean it up. I eat out or order out so I don't have to clean up. :-)
That's what I was thinking! I don't order takeout because I want it fast, I order it because I don't want to spend 45 minutes doing dishes
The fact that she had rings on was stressing me out the whole time
I love her! This is exactly how I cook. A little bit more of this, of that 😆 I can never just follow a recipe.
Susan is everything.
Would love to see more of her! Same chaotic good energy as Brad 😂
"Other emotional eating needs..." Get those wings in mah belly! 😆
It takes me about 1 hour to make 10 pcs of chicken wings, good to know it’s 43 mins for a professional chef.
Same here. I usually fry 10 and air fry my husbands so I can get them done at the same time!
@@MissingMayberry -- Haha, I was going to say it takes 24 mins in my Ninja Foodi. 😁
@@CitizenPerkins yes!! And no oil to deal with.
She did have all ingredients layed out and organized though.. when I cook I’m never that organized haha
That’s with explaining what she is doing, could be even faster if she was just working. An hour sounds about right, I double coat with flour to dry the skin so they are more crispy, but between dredges, it’s an 30 mins/hour, so 1.5 to an 2 hours. It’s a process, it’s also about the double fry too.
Came for the wings, Stayed for the Susan
I love this gorl i saw her on Alison Roman first she is so funny
Susan is Chaotic Good.
She is the coolest person.
BA should give Susan a series, smth like hearing food cook haha
Susan is fantastic!
those are the cutest timers i have ever seen
The color on the chicken is perfect
She was wonderful. Love the BA diversity.
The only chef I've ever seen that likes Hellmann's and not Kewpie mayonnaise
Can we get Brad do one of this? Maybe something with fermented ingredients haha. Would love to see that
Restaurants usually have their oil heated, so Susan has a disadvantage.
Yeah, but the restuarant has to travel to her house. The real advantage is everything in the restuarant being prepped ahead of time.
Yes, Susan! Also I want that sound effect button
Team drums
Susan is officially my favorite! 🤩🤩🤩
LOVE HER!
I love her, bring her back!
I can get wings quicker than it takes to preheat my oven haha
Usually 20 mins when I bake or smoke them but the fry is my favorite with smoke in a 2nd place
what a legend
Loved watching this challenge 🙂
Love her!
She is amazing ❤️
This looks fantastic.
LOVE this chef
first off did you just order Bonnie's? And are up in that industry city kitchen studio? love hometown productions!!!
Great video!!!! Love it!
Honestly inspired me to do this myself
The big difference is the price. Especially once you throw in delivery charges. It's a massive difference.
Love it tho what about the washing up?! 😂
Susan's chicken looks SO good 🤤
I usually only eat fried wings when I’m deeply hungover. I will not be able to handle anything outside of delivery.
I assume you can use 1:1 flour and corn starch instead using potato starch, right?
Lover her!
I love her and her cooking looks great. However, for the taste test I think one of the crew members or someone else should be the taste tester.
you should include the clean up time in that timer.
If you are in a rush this is a good idea and I understand thats the theme of the video. With that in mind, chicken wings in the air fryer crisp up so much better without all the oil. It takes around 50 minutes in my air fryer for around 1.5 to 2 pounds of frozen wings. Something about the air circulation makes the skin so crispy and have a really strong crunch aspect.
I honestly like drums since it’s easier to pick out the bones
i've been loving these series on BA and all the different chefs this is spotlighting but i can't help but keep wondering are they ever gonna return back to the test kitchen? i know things aren't the same especially content wise but you would assume they wouldn't be remote anymore/shooting in separate locations since NYC is basically fully reopened. i'm a NYer myself and as much as i don't love the city being reopen this quickly i do think in situations like this it would come in handy to be back together!!
I think I saw an article saying they lost the test kitchen because they couldn’t pay rent or something
Good job 😁
Camera edits beat the delivery 😀🤣
love it
in love with susan please
Is the channel related to epicurious? They have the same kitchen bg. 😅
I keep hearing the Barry White - I'm Gonna Love You Just a Little More Baby drum beat in the background
Winner winner, Chicken wing dinner.
oh man why am i watching this while having a very sad breakfast =(
Man his awesome 👏🏼
How to make anything delicious. Batter, deep fry, sauce.
Just made a deep fried tire, tasted mm mmmm goood
I lowkey hate buffalo but only when its a franks red hot buffalo because it has too much vinegar but i like homemade buffalo sauce with hot sauce
ba be pluggin the hellmann's
Last time I made the Frank's Red Hot and butter sauce, it kept breaking. I couldn't figure it out.
Try adding the butter cold and tbsp by tbsp to frank’s red hot. Or if you want to melt the butter first try not to get the butter too hot. Melt it gently. Hope this helps
Ok, I have a question. In Spain we don't use that system of heat degrees. Can you tell me what are those 300 and 375? Or what is the equivalent in Celsius? Thanks 😃 Btw, I'll try the recipe, looks good and I already have homemade 동치미 for the side dish
Just google Fahrenheit to Celsius conversion
Susan fan club rise up!
Hard pass. I'd rather listen to cats clawing a chalkboard than watch her cook.
What about washing the dishes?
Awesome but doesn't this defeat the purpose of take out, it's all about the vibe of cant be stuffed. Am I wrong?
that chicken is breaded... which is great for the korean style... but a good buffalo wing should stand on the merits of it's own crispiness.
"I'm in a hurry to make chicken wings and beat the clock"
"Let's spend 22min on pickled daikon and about 2½min talking"
Would you recommend a double fry for wings that are not battered? Would it help crisp the skin?
Yes. Meat in general, the ideal way of cooking it is first low & slow to get the internal temp you're looking for, then rest a few minutes, then as hot & fast as you can get it to crustify.
@@gab.lab.martins thanks!
i wanna hang out with this lady...
But what about the DISHES.....?
Wait, this is so long, right? 😂
What's up with the background noise (other than the fan), and the editing didn't help either
Love it ! 😋
Susan is O.P ~ id enjoy her chicken wing recipe anyway!! 🌟
Sure, you can cook wings fast, but only after the 45 min worth of prep can you have a meal or snack ready to go. Then the clean up! There's another 15 to 25 min on the clock not counting cool down time which is about an hour. Is it worth it? Sure! but is it the best use of your time? That's up to you to decide!
Cheers 🍻.
You could make about 8 times as many wings.
@@Paul_Me_Once:
I must disagree. Sure you can cook more in one shot, but when you overcrowd the pot then nothing cooks right or on time. Don't much matter where in the world you fry chicken, certain pieces just take X amount of time and more heat does not change that fact. And too fried chicken just makes a frikin mess. I wish it was easy, I would do it more often.
Cheers 🍻.
@@Finite-Tuning Sorry, I was talking about cost.
@@Paul_Me_Once :
So was I, all things that I could think of with a short breath considered. I did not factor in beer breaks though, so there's that! So what exactly does it cost to do this thing?
I dunno, but I have fun playing around with it. Sometimes... All mysterious like!
Cheers 🍻.
Yay Susan! Was gonna skip this until I saw who it was.
off topic but i'm waiting for someone to point out the shirt 👀 harries wya
wanttt
I would say Kewpie mayo beats Hellman's any day of the week.
She did say American Mayo… the other one isn’t American. I agree it’s better than Hellman’s. Even Dukes (American as well) is better than Hellman.
@@AskMiko Yea she did say American. I'm just saying if I had a choice hah. I always have Kewpie on hand now.
those look tasty... but an air fryer has em in my belly in 30 min
As a Mamamoo fan and she was providing the translation for Moo was like "I know". lol.
Someone’s about to be eating one of those rings😂
I boil the chicken first and then deep fry them for like a minute to brown and crisp. super fast and juicy
It always annoys me they don't take clean up in account to the time comparison. 🤷♀️
Sometimes that’s the factor that makes me decide whether to make it myself or order: do I feel like washing up afterwards?
Susan gives me brad vibes
What is this creature lmao
Washing Dishes?????? How mush longer does that take...........BLAM...BLAM...BLAM...
'member Claire and Gormet Makes? i 'member...
she has her own channel now!!! check her out