I Soaked Chicken in Hot Sauce for 24hrs THEN Dry Aged it
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- Опубліковано 13 тра 2023
- Dry aging does wonders for beef, but what does it do for chicken? Today we put that to the test and took it to the next level by completely covering one of these dry aged chickens in hot sauce. We also took a trip out to Buffalo New York to visit the restaurant that made the first ever Buffalo wing. Needless say, this one was a learning experience!
Shout out to @Supchef for showing me around Buffalo!
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FILMED BY
Sophia Greb / sophiagreb
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#buffalochicken #dryaged #chickenwings #crispy #maxjerky #eatmaxjerky
submerging raw chicken in sauce and then tasting the sauce just doesn't seem the best idea
Probably not, but the sauce has a bunch of vinegar in it which probably kills off any free salmonella if the chicken is one of the 1/3 chickens infected with it
He spat it out and probably went straight to washing teeth and gargling with hot water
yep it costs nothing to not do that
yeah like what the fuck all them salmonella particles mixed up in it
I don't know how I came upon this video, but I immediately was done after he did that. Dumbest shit ever. Delete the video.
If you get salmonella, you could always go full Cooking With Jack and act like it was cooked to perfection...
I seriously worry about his body
lmao
Cooking with Jack??
it's just raw chicken Buffalo sauce juice
@@sarchlalaith8836 UA-cam channel where a guy who is narcissistic and incompetent in equal measure makes some truly awful food. Generates as much content for reaction channels (Uncle Roger, Brian Tsao, AugustTheDuck, and others like them) as he does for his own audience.
Pro tip, let them marinate for 48-72 hours instead of 24.. also while franks does work use an even runnier sauce like Texas Pete or for a bit more flavor crystal brand hot sauce from Louisiana.. they penetrate far better and I literally just smoke or air fry them with no seasoning or any sauce. Best wings I've ever had, all my buds say the same thing. You can't go wrong here
Love Crystal 🤤
Franks has waaaaaaay too much salt in it, if you don't have high blood pressure already you'll develop such if you consume Franks sauce on a regular basis. Probably the worst when it comes to sodium honestly. I mean, one serving of Tabasco/Crystal has less than 5% of the sodium of Franks Buffalo which is a crazy difference.
I'm saying this as a person who used Franks almost daily from my early 20's-late 40's until I had a heart attack. 64 years-old now and no problems since, trick is cutting your sodium to no more than the recommended daily intake and try to stay around half that if you can.
Crystal doesn't need to advertise because those who know know to use Crystal.
Thanks
Do you also dry age them?
Max your content is so wholesome, entertaining, and amazing! You kept me occupied throughout the entire video and it seemed very real and honest. I love your work!
Rip Max 1996-2023. Unfortunately, the salmonella took him out after he put the spoon of franks that was with the raw chicken into his mouth
IK RIGHT
lol🤣🤣😂
I thought he was joking until her did it
R.I.P
You got me craving chicken wings now Max!
He does
@@jamalcashmoney18 funny
Jesus loves you and may God bless you all..
I made some pasta and made too much what do I do
@@justuswoodiel305 Buffalo wing pasta with blue cheese crumbles😊
Hey I just discovered your channel, and I just wanted to say that I am so happy for you and your friends that you guys finally managed to get your company up and running. Your jerky looks absolutely delicious and I can't wait for you to ship to Canada so I can try your product! Keep up the great work!
The trick to getting super crisp wings is fry them until the oil goes silent. Once it's not bubbling around them and you don't hear any noise in the oil it's done. It always takes way longer than you anticipate. But keep going until you don't see any activity and you'll get a perfect result.
EXACTLY!!! It is simple and delicious. Everyone loves my wings. I also don't let them sit in the sauce. I toss those crispy things of beauty in the sauce seconds before serving. Many folks try to complicate it but you and I know the secret. Cheers to you!
I can never get enough of the taste testing of the chicken red hot soup
My wife and I have already devoured your sample pack for jerky. Both chicken jerkies are insanely good, the beef jerky is better than your average jerky, and the maple bacon burnt ends are so rich and that flavor is insane! The fat texture took a little getting used to, but it’s so good.
Where can i get some?
Odd request, I'd like to see a gourmet pet dish for tibby and see how he likes it. Making fresh pet food is amazing for your pet and I'm sure people would like to see your take on it. Love the videos. Keep up the good work! 👍
@Scooper says the white man to the dude named "Garcia"
It can be amazing for your pet, but we should be careful with making sure it’s balanced.
With you, you gave me the knowledge about all the different foods and especially on buffalo chicken so to this thank you max 👍
Really love those longer videos and the time you put into them! Greetings from Germany
Thank you…
Great content, as always. And thanks for allowing us to join you on this journey.
you don't know how much i laugh when you tasted it and spitted it and said delicious. i almost died laughing out here. thank you for almost killing me with laughter keep it up hahahaha
Would love to see the 24H Buffalo Marinade along with the other 3! Wonder if it was the aging or the buffalo that made it the best
My MaxJerkey order just came in, and I will say it hasn’t disappointed. All 4 flavors are really good and I’m looking forward to what else you come up with!
Man that is so amazing to hear. Can’t tell you how much I appreciate the support!
9:48 I haven't tried the Buffalo Chicken flavor yet, but the Montreal Maple Bacon flavor came in and it was amazing. A lot of times you get bacon jerky and it's just a hard version of that pre-cooked bacon you get at the grocery store. Max's bacon jerky is not like that. It's incredibly tender. Flavor-wise I could tell it was intended to be a flavor bomb, and that was a success. It's hard to describe, it tastes like nostalgia for every breakfast meal you've ever had. You get the smoky bacon flavor, the maple pancake flavor, and the breakfast sausage flavor, it's all there but none of the flavors overpowers the other because the balance is perfect. I'm definitely buying more, some for me, some for gifts.
Doesn't seem like there's much in the bag in this video. How was the quantity
@@joeenco It's a 2.5 oz bag, which is what I expect for premium jerky. And let me tell you, this stuff is premium. It's definitely a treat and not something you eat every day, but you deserve a treat sometimes.
@@eldibs try the sichuan chicken jerky
This means so much to hear, thank you!!
@@joeenco if you want to pay 4 dollars for an ounce of jerky, 2 of which are chicken jerky for gods sake, then that's what it is, which to me is like a borderline scam haha. Maybe they taste good but fuck me that isnt worth it. Learn to make your own, jerky is extremely easy to make
Brine it in your fav. Hot sauce for minimal 12 hours... Dry it with towels and put it in your fridge for another 8 hours after that dry it out with a ventilator in a cool room for 2 hours... Smoke it and you will have some crispy smoked spicy chicken 😊
I love you bro your a big inspiration i honestly wanna own a bbq area when i grow up TY MAX THE MEAT GUY
You gotta double fry the wings for ultimate crysp. Prep with first fry, remove and let the wings air dry for a bit them flash fry the second dip for perfect skin.
I find that double batter helps aswell
Actually just trow them in the air fryer, best ever
@@sausages6135 I do air fryer wings all the time with same double cook technique. Super crispy.
@@shawn-zx9xt hell yeah, straight from frozen too.
@@sausages6135 I wish I could show you my freezer. Wings are a top 3 favorite food for me, no need to dry age.
I love to see you slow cook roast beef in different juice’s
Would love to see you help Guga do a dry aged chicken redo video. Because I think that was the only (failed) experiment that Guga and the guys didn't eat at all.
I'm literally getting chicken wings for lunch because of this video lol
Also Max made me proud putting down 16 wings. My man put in work right there those were some meaty wings!
Calling from the south side of St. Louis, try trashed wings. Warning, this will destroy your frying oil for reuse.
Fry wings to sub-doneness, toss with hot sauce or hot mustard of choice, and flash fry the sauce onto the wing.
You're welcome.
Yessir! Sybergs Trashed Wings are some of my favorites!
really liking the new vids, keep up the good work!
Thank you! 🙏
Now that's commitment, he actually went to Buffalo to get the real deal experience!!! New here subscribed!
Been a big fan for a while now, just copped the 4pk of all the jerky. Can't wait to try!
love your videos max
Love your vids. I’m dry aging a prime rib right now
Just bought some of your jerky. Love your vids and wanted to support you. Also, it’s a win-win.
I'll be trying all of the MaxJerky flavors this week!!
As someone from Buffalo, the best wings around here aren’t from Anchor Bar. My favorite wings come from Bar-Bill, though the wings from Duff’s are also iconic.
I was always a fan of Gabriel's Gate's wings. Bar Bill is pretty awesome.
Great call on The Gate’s wings! My favorite are still Duff’s
Bar-Bill medium honey butter 💪🏼
Duffs is overrated
duff's and gabriels gate are peak wings over here imo
Yo I completely forgot what this video was about when you went to the kitchen, I was IMMERSED in the Buffalo experience😂👍🏼
Great idea, i'll try it. Congrats on the new jerky. Life is good!
I love these videos so much because I live in Buffalo and have been to these places
Seeing max in my home town makes me love him an his channel so much more
Its awsome. And the best part is that he actually got the sauce right. Also Go Bills
@@KnavishWolf facts bro my love for this channel skyrocketed when I seen the sause was made right and thanks mad we are gonna need 1 hell of a seasom
Just woke up and saw this! You uploading makes the day better.
Edit 1 dang 20 likes that’s the most I ever had
and it is a full length video not a terrible short.
Take that extra like and make it 21! 😄 Have a great day!
21 likes now😊
24! Woohoo!
I wanna take a bbq eating marathon trip with you as my guide!
Wow man I wish would of know you were coming to my town. If I seen you it would of made my year. Glad to see you enjoy our food come back soon🙏🏾❤️
the editing is on point! good video max
dry aged or not, your technique is more important.
Confit the wings. J.Kenji-Lopez Alt did a really in depth article on it, and it makes absolute sense. He dry brines, confits, freezes to drive moisture out of the skin, then deep fries. This gives you moist tender meat, and glass-like crisp skin.
the problem isn't the initial crisp, the problem was that after a while they became soggy.
Great Video, I was surprised at the results also....lol, I also ordered a bunch of your Jerky, so your video worked!
Keep up the good work
I love how Max got a little competitive eating wings when his friend said “so does that mean you’re past your prime?” Then Max out eats Sup on wings lol xD
We need a tibby taste test of the jerky
This one was right up my freaking alley.
i honestly dont mind a little soggy and juicy wing, the dry aged like you said makes it a bit stringy, crust is good tho. probably gonna try the wings in buffalo brine for a day and cook it the next and see how that goes
I got the jerky 4 pack. So far I have only had the chili crisp one. It was fantastic!! Serving size seems to be inaccurate though.... I could eat multiple bags I think. Excited to try the other flavors.
Thank you so much for the support! Means the world to me and so happy to hear you liked the chili crispy
@@MaxtheMeatGuy Would order some but can't since you don't ship overseas :(
wtf as soon as i read the word jerky in your comment he said the word jerky at the same time i was spooped
First video I’ve watched of you. Congrats on your beef jerky company man! I love beef jerky and your stuff looks genuinely good. I would definitely buy some. Congrats, Max.
Thanks so much!!
The chicken wing hat was a nice touch brother 😮 👏
I like this this seems more fun than the regular
max: gets salmonella
also max: dry ages himself
Best comment on here😂
Max I'm happy that your living out your dream of having a beef Jerky industry/corporation. Btw do yall ship worldwide or certain areas
Just the States at the moment
1:50
That was so unexpected ive never laughed so hard😂
Kansas heck yeah i been ready for that one
Fun fact: Buffalo sauce is actually butter and Frank's red hot sauce. Adding the butter is what makes it Buffalo sauce
Edit: a lot of butter I think it's like 1/4 butter to 3/4 hot sauce ratio
Came here to post this. Franks red hot isn't buffalo sauce, it's hot sauce. Franks makes a buffalo sauce, but buffalo sauce is hot sauce and butter.
That's just Red Hot, not "buffalo sauce".
That was my immediate thought.
Traditionally "buffalo" sauce is just Frank's original and butter, but if he just marinated the chicken with butter then the butter would have solidified and been weird. The sauce at the end is the traditional type
@@KnavishWolf We're just nitpicking the semantics, not that it matters all that much.
@@micromage6103 Your honesty is rare on the internet
I really want one of those hats! Hilarious how you describe the feather parts 🤣
Thanks for coming to Buffalo!!❤❤❤
Nice video. Just wish you'd taste tested them without buffalo sauce first.
I love Franks. Everyone in my family hates it because of how vinegary it is, but I love the vinegar taste of it. It almost reminds me of lime. And yes, I do know the Chile Lime flavor exists, but i can't find it anywhere near me.
i respect a man who promotes himself and not some random company!
I love the wing shop manager 🤣🤣🤣
As a Buffalo Native, going to anchor bar for wings feels like going to McDonald’s for a great burger
agreed. DUFFS is where it's at 100 percent
This dude is a vegans worst nightmare.
From buffalo ny I love this
3:06 i dont know why, but this shot of the chickens hanging in the dry ager made me lose it. LOL
i haven't laughed that hard in a while. XD
I’ll always acknowledge blue cheese dressing as the “correct” way, but I’ve never liked blue cheese in any form I tried and I hate celery, so I unapologetically prefer ranch and carrots. That seems like a reasonable position to me.
HERETIC!
I've never seen anyone taste hot sauce like that😂😮
I live a couple hours away from there, hell, the wings there, especially in this region of NY, especially in Buffalo is just top tier. Like, the best places is either the Anchor Bar which you go to in this video and or Duffs if you want like, god tier chicken wings. Hell, my dad was screwing with me, I was recovering after having brain surgery almost 10 years ago when I was like, 15, and he's in my room eating Anchor Bar BBQ wings, and I was asleep, I smelled the wings and instantly woke up and was willing to fight for wings lol. It's awesome you tried those and liked them.
im from Montréal and its nice to see a Montréal maple beef jerky flavor
Max, what part of the chicken is overrated?
Also love your videos :)
The boneless, skinless breast if grilled. Just go vegetarian and eat tofu at that point.
@@SimuLord lol you are to right hahaha
@@SimuLord damn i have to agree xD
To increase crispness you have to reduce PUFAs (poly unsaturated fats). This can be in the skin from the chickens diet or the oil you fry in (vegetable and seed oils). Best is to use grass fed or Pasteur raised chicken wings, and high smoke point animal fat like beef tallow. This will give a crispy wing that stay crispy after applying sauce longer than any wing you’ve had yet.
Pasture*
Very informative. Thanks!
You also can just toss them in cornstarch before you fry them and it adds alot more chrisp and will out last your sauce if you toss it in hot sauce but not over heat.
Is that a southern trusted way @GROHO
@@user-wq5kz3lq6q nahh im just a executive chef in NY and I like chicken wings and infusing foods.
6:35 LMFAOOOOOOO "i dont even know where i am rn"
I can’t believe you tasted the buffalo sauce after being in with the chicken you will get sick!!!!!
Hot sauce is potentially acidic enough (and capsaicin is a natural antibacterial) that it might kill surface bacteria on meat. But don't hold me to that (and don't try this at home.)
Thank you for being the voice of sanity in the comments. Max be careful bro. My god.
What could go wrong? 🙂
Max im gonna support you I like what your doing I’m gonna buy that jerky
0:09 It sounded like you said Ultimate Christmas! :D
Max, what is your favorite peace of meat to cook
Beef!!
It feels so lonely when you're the only one in chat
touch grass
yeah bro deadass u got left just like how yo dad left u
Man I just randomly discovered this channel and the first video I ever watch you're traveling to my city. I just wish you didn't go to anchor bar 😂
Video was great man! I would love to buy the jerky but there is like negative jerky in there. Is there a reason for such a small portion?
I’ve routinely taken chicken breast and chicken tenders to marinate in a ziplock bag overnight aka 24 hours. It’s always delicious.
Now I’ll have to try a whole chicken.
First of all, it's common sense NOT to drink/eat anything that's been in contact with raw chicken because of salmonella. On the other hand, imagine dry aging the chicken with other flavors just gets me excited!
Don't say "first of all ", it'll turn people away instantly
Do NOT DRY AGE poultry
@@acrossroads93 Those that do turn away are the ones dumb enough to try something like this anyways.
@AngryDigitalNerd Nah we're jus not shitbags we know the chance of salmonella from smthn like that ain't likely
salmonella isn't very likely
Dude I'm from Buffalo, I can tell you right now. That very restaurants quality and adherence to the suicide sauce has dropped ever since they were on food network. Because everyone wanted to try the sauce but couldn't handle it. That was the point, now it's just a tourist trap.
Hey max im living for the wing hat lol.
Zero seasoning, hell no
i sub'd because the first video I saw of yours, you went to my hometown...lol cheers
If you are not lying, this is enlightening. Thank you.
Glad you're fond of Montréal!
Great video
Wow I never thought to dry age before frying very interesting. I would probrobly dry age with seasoning though
"That tastes delecious" after spitting looks like the anchors on the cooking shows😂😂
I wonder if you can just dry age a bunch of wings instead of the whole chicken? I have to try this. They looked so good
This has me in tears 😅
"im not much of a knot guy, just standard know a bunch of times" 🤣 most relatable thing
Im with you on the soggy wing hate. Ive had to just give up and get dry rubs
I would like to see just one cooking video where they won't remove or use the wing tips too... do you guys know how crispy that can be? weird or not, that's the best part for me :D