Danny Bowien Cooks Up Some Spicy Chicken Wings for Seth

The Mind of a Chef's Danny Bowien shows Seth how to make some spicy chicken wings and an infused coconut milk cocktail called a Phil Collins.
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Danny Bowien Cooks Up Some Spicy Chicken Wings for Seth- Late Night with Seth Meyers
• Danny Bowien Cooks Up ...
Late Night with Seth Meyers
/ latenightseth

[@kevinparamakurunathan2882]

This is such a weird thing to say, but Seth did a really good job in this segment. Usually when chefs show up on comedy night shows to show off their cooking, the Host feels the need to constantly make jokes and fool around with the cooking or the cooking equipment. But in this segment, Seth just chills and is engaging the chef; while also just allowing the chef to be in the forefront of this segment. It is very refreshing to see.

[@michirusato1862]

SETH WANTS A DRINK.

[@randmc2971]

Somehow, this clip went for too long and too short at the same time. I wanted to see more reactions to the peppercorns!

[@SilkyC]

LMFAO!!
“Oh it’s happening!” omg I am dying!!!

[@172km]

youre hot

[@Beygent]

I love Seth's cooking segments.

[@stopstalkingmegoogl]

This was adorable and could have been a couple minutes longer to keep them from rushing.

[@MsRoadtoRiches]

I love Seth's cooking segments. He always wants to drink really fast, lol.

[@Leaveblank62]

Seth please do more cooking sessions !

[@BonzenLP]

G-Dragon's hair *_*

[@marclawson2536]

…and then Elon Musk steps in to announce his plan to fire up Puerto Rico’s electrical grid by harnessing the power of spicy Szechuan chicken.

[@badad0166]

Drummer cue should have been from "In The Air Tonight" DUDUSH DADUSH DADUM BA DUM WHAP WHAPP!!

[@wavepirate]

badad0166 such a missed opportunity

[@alalducente]

this is the guy that answered i like korean barbeque when asked how to cook steak...

[@kitschbeam]

RICEGUM

[@Josue166]

some banging ass wings.. some of my favorite in the city for sure

[@GustavoSoares]

Does anyone have the recipe?

[@marshallsweetwater]

Gustavo Souza it's in his cook book(available on Amazon) but you need to live near an Asian grocery to get All the ingredients.

[@jimsvideos7201]

Kaffir lime is a food product that really, really needs a new name.

[@theirvify]

Awww, he said "In the avenues!"

[@maxgreen2707]

I miss fat Danny

[@JakeLProductions]

This guy is hella cool

[@JasonRowePhoto]

Ok great.

[@TheEqualizer-iw1bz]

Lame drum roll when pouring the cocktail... The “Phil Collins” cocktail should be poured to the iconic drum riff from “In The Air Tonight” (like the Cadbury Gorilla commercial)!!

[@NKA23]

Oh, a "Phil Collins"? Over here in Germany we have a cocktail named "Phil Collins" as well, but it´s made of schmaltz, kitsch and false pathos. ^^

[@Leeszus]

DAAANYYYYYYYYY

[@sabinor2560]

I thought it was rice rum in the thumbnail

[@TheGeniuschrist]

you still need to go on hot ones

[@debbiedoodiedandi]

Spices II shoutout!

[@andslove88]

this Danny guy is such a fashion icon. His hair, his nails his ink, OMG

[@NewMessage]

Cumin seed.
I heard that WAY wrong at first.

[@maxieFanoD]

Ricegum seems to be a better chef than a rapper.

[@entropy616]

He doesn't look like a Bowien

[@ShredST]

He's adopted.

[@MRTN13]

That chef is not correct. Frying, freezing and re-frying doesn't make any sense. If you freeze meat, it will only dry out. Now who likes dry chicken?

[@ckyleu]

I've frozen chicken many times and it doesn't dry it out

[@MRTN13]

Gordon Ramsey would be mad at you

[@ckyleu]

damn. I definitely don't want that. But forreal, Ill usually butterfly some chicken breasts and freeze them for the week. Thaw and then broil and still super juicy. Might be different when frying/re-freezing though

[@MRTN13]

I learned the general rule is that food will lose moist when you freeze it. But who knows, maybe you got some excellent wet chicks in your freezer ;)

[@andrewzibuck5860]

As a Western New Yorker I can assure you that a lot of places dry their wings out one way or another, and are truly awful. I doubt that any restaurant, especially Anchor Bar and those like it, are going through the trouble of frying, freezing and re-frying. If they do, that would explain why they're over-priced and dry.