Sam, thanks for giving this a try and glad you liked it. For those that want to try it on zucchini or chicken parm just add one and one half TSP of dried parsley to the dredge. Also, I like to mix 50/50 Italian bread crumbs with Panko on my chicken parmesan. Love your channel Sam and crew!!! Guy Zamudio Peoria, Arizona
I'm met some guy named Guy. 😀 Pretty sure your air fryer is still onsite, but I must admit due to the degenerates here, it now smells like strange foods.
Sam, we made this wing recipe today and it was great! Very crispy and the sauce was fantastic. We didn’t have any hot honey on hand so we improvised by adding more cayenne and red pepper flakes. So good. We will make this again! Thanks.
I dig this coating. I will do this when I am starting with any fresh ingredients that will be air fried. However, I have found that pushing wings too fast kills the fall off the bone vibe. This method would absolutely not work on frozen wings that have brine added. I think adding a small slow bake to the wi he’s before this step would help render the wing internals better. Sam always has me trying new things!
These look really good. I like my wings crispy and I like dry wings. I just use cornstarch with seasoning and give the wings a light dusting. They turn out nice and crispy! I do like a good sauce every once in a while. I will definitely be trying your sauce.
wondering how a room temperature beer would have worked in lieu of the sparkling water....it kind of reminds me of a tempura batter...but that maintains the carbonation (as much as possible). The addition of corn starch makes sense if you think about it. A lot of fried asian dishes use a potato starch but corn can be used as a sub...just wont be as crispy...Gotta try this one
Great video Sam. There is no need for another egg / flour / panko video , so this approach is fresh and interesting and we'll definitely try it. Also, I love to use the deep fat fryer, but to have the air fryer option is appreciated (we love to air fry too!!!) Good job team!!
Can you please make a guide on how to use them dang airfryers? I had one and it came w a little pamphlet loool and not a guide and i never knew how to properly use it 😂 so I sold it. Are the slide in tray ones better than the ninja tray bucket looking ones?
Sounds crispy. But where is crisp coming from? The panko coating since that is what was exposed to the heat? Or does the skin get good and crisp too? I'm thinking maybe not since it is under both a wet batter and a layer of thick panko. A wing is best when the SKIN is crispy. Sauce looks yummy though.
Everything you do looks great…. Off the cuff, for some reason, I’ve been thinking about Escargot … just food for thought. Got to figure where to buy the prime ingredient - my local market doesn’t have it. 🤔
Regional dish recipe (Halifax, NS) Donair - A Canadian east-coast specialty Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, using hands or mixer, incorporate all spices with ground beef and minced garlic. Make sure and mix very well. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Place the hot, sliced beef in the warm pita, top with the finely diced white onion, diced tomato and the sweet garlic sauce. Add parsley, if desired and fold to eat!
@@DontHasselHoff ⬆⬆ This is the way! 1.2% salt and .25% sugar at least six hours in advance. I promise the results will be super juicy, flavorful throughout and break down a bit of cartilage (in my experience.) I usually do 1.2% for chicken no matter the preparation. /🍻
yes, that's what I originally used it for. Also, use it on deep fried zucchini. Egg upsets my stomach, so I sent this idea in to Sam as an alternative.
These look great. I’m going to use this method for mozz sticks. You guys should make a version of Minnesota’s “walleye cakes” basically a crab cake with a spicy Dijon sauce
Beer batter/tempura with a rich chocolate tasting ale might pair really well with the hot honey sauce. Not suggesting my own favourite chocolate note ale, thats up to an adventurous chef, but if such a chef posted a video of a recipe I might just try to replicate their inspiration. I would also try it twice, once deep fried and once air fried. Just sayin' I'll take the best version and run with it, if I ever get the chance. Thanks @Kharzon and thanks Sam as well as @Guy Zman. Tastystuff IS in my future!
When you're eating a flat, hold it between your thumb and first finger at the big end. Use your other thumb and first finger to pinch the other end so that you separate the two bones. Twist each one and pull it out. Wipe your second hand on a napkin. You now have a boneless wing that you can eat in bites without getting sauce on your face.
@Guy Zman, and Sam and crew thanks so much for this. I will try this and parsley may well be included. Crispy home made chicken might be the best tongue treat ever.
I'll try the sauce 💯 but i REFUSE to coat my wings!! Also.. if you eat the wing properly (pull the small bone out and clean the main bone in one hit), it's not messy at all.. love your work mate.. 🇦🇺
At the 3:46 mark, the choice of backing music is unknown to me. Is that called ’trance’? I’m just old I guess…Max, I’m looking 👀 at you buddy! 🤪👍🏼. These 🐾are in memory of Louis! Great show today - I love the eggless sauce for binding the crumbs on!
Crispy AF as Sam would say 🔥🔥 Its been a while since a burrito cook all on the Evo. Would be good to see some more please. - fan of the channel for a good 3-4 years 🎉
Mix two eggs with a tablespoon of mayo, go from that right into bread crumbs. Fabulous coating that does not peel off. Learned that from Molly Baz channel, works like a charm! On her pork cutlet video! Side note she did deep fry not air fry so I can't verify the same results.
Sam, thanks for giving this a try and glad you liked it. For those that want to try it on zucchini or chicken parm just add one and one half TSP of dried parsley to the dredge. Also, I like to mix 50/50 Italian bread crumbs with Panko on my chicken parmesan. Love your channel Sam and crew!!!
Guy Zamudio
Peoria, Arizona
a very timely idea considering the price of eggs right now! well done sir 👏
Why does your name sound so familiar to me? I live in Maricopa (City, not county).
@@scooterpickle8625
Were you in the Semi conductor industry?
Trash recipe. Some sh*t my sister's kids would make.
I'm met some guy named Guy. 😀 Pretty sure your air fryer is still onsite, but I must admit due to the degenerates here, it now smells like strange foods.
Sam, we made this wing recipe today and it was great! Very crispy and the sauce was fantastic. We didn’t have any hot honey on hand so we improvised by adding more cayenne and red pepper flakes. So good. We will make this again! Thanks.
Browning the panko before you dredge gives a wonderful result
Good idea
what brand of air fryer are you using? I love the racks and I'm looking for something new. Can't wait to try these wings.
I dig this coating. I will do this when I am starting with any fresh ingredients that will be air fried. However, I have found that pushing wings too fast kills the fall off the bone vibe. This method would absolutely not work on frozen wings that have brine added. I think adding a small slow bake to the wi he’s before this step would help render the wing internals better. Sam always has me trying new things!
Looking delish! I am always amazed at the creativity and dedication to everyones recipes.
These look really good. I like my wings crispy and I like dry wings. I just use cornstarch with seasoning and give the wings a light dusting. They turn out nice and crispy! I do like a good sauce every once in a while. I will definitely be trying your sauce.
I dig the idea of using the tempura style batter as the binder. I think I'll give that a try for good ol chicken cutlets, and see how it turns out.
My daughter and I love wings so tried them last night! They were amazing! Thanks for sharing!
wondering how a room temperature beer would have worked in lieu of the sparkling water....it kind of reminds me of a tempura batter...but that maintains the carbonation (as much as possible). The addition of corn starch makes sense if you think about it. A lot of fried asian dishes use a potato starch but corn can be used as a sub...just wont be as crispy...Gotta try this one
Can we get some more soups for these winter months?
Love this channel! Everything is gold!! 😊
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI 🌴
Question: Water. Do you have to use a sparkling water, or can you use still water to mix the flour & seasoning? Thanks!
Hey Sam, what air fryer do you use in your video's? I like the two racks in there to fry more food. Please let me know. Thanks!
Do a "famous food from each State" series. That's like 60 episodes worth of an idea!
And add a knife giveaway during those.
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI 🌴
Would a high protein flour be best for a crispy texture?
Love you guys love the banter and the interaction with the “boys”, reminds me of my fraternity days
Great video Sam. There is no need for another egg / flour / panko video , so this approach is fresh and interesting and we'll definitely try it. Also, I love to use the deep fat fryer, but to have the air fryer option is appreciated (we love to air fry too!!!) Good job team!!
Can you please make a guide on how to use them dang airfryers? I had one and it came w a little pamphlet loool and not a guide and i never knew how to properly use it 😂 so I sold it. Are the slide in tray ones better than the ninja tray bucket looking ones?
Sounds crispy. But where is crisp coming from? The panko coating since that is what was exposed to the heat? Or does the skin get good and crisp too? I'm thinking maybe not since it is under both a wet batter and a layer of thick panko. A wing is best when the SKIN is crispy. Sauce looks yummy though.
So many ways to make wings! I never get tired of new wing ideas.
Everything you do looks great…. Off the cuff, for some reason, I’ve been thinking about Escargot … just food for thought. Got to figure where to buy the prime ingredient - my local market doesn’t have it. 🤔
The soda water worked great on my homemade chicken tenders. So crispy!!!
I do that with cauliflower florettes. It makes cauliflower edible. Nice in tacos.
I’ll try this sauce.
❤ from Winnipeg.
I make a copycat bloomin onion sauce to dip my fried cauliflower florettes in...is yummy.
I definitely want to try this! Thanks for the new way to make the wings crispy! 😎
Aloha Sam, Can you please try this prepping system to make Chicken Katsu??!!!! oh man i can hear the crisp already!!! Mahalo!!
Hey Sam, where can I get the same Airfryer?? My mouth is watering!!❤
Sounds very crunchy might have to try it this weekend.
I just made this tonight. The whole family loved it. Next level.
Would the time and temperature be the same if I used a. Conventional oven?
So Tempura meets Panko...nice touch.
Could you use chicken tenders? Loved the DRIZZLE.
Great video
Can’t find the Megan song
Any idea how I can find it?
What make and model is your air fryer? Cheers.
What does STCb stand for on your Air Fryer??
Hey Sam, it’s Sam. I’d love to see a medley of Super Bowl themed apps/dips/finger foods. I’ll be trying this breading next week!
Sam, what type of air fryer do you use? Not happy with my current one.
Love that you used just the flats.
Great, just great! Please make a video on boneless wings
You mean nugs for adults?
Bacon panko floss recipe please!
This sauce was OUTSTANDING. Some of the best wing sauce I’ve ever had
Man I love Sam, he is the best! Everyone wants to have a cool dad like Sam!
Regional dish recipe (Halifax, NS)
Donair - A Canadian east-coast specialty
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, using hands or mixer, incorporate all spices with ground beef and minced garlic. Make sure and mix very well. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Place the hot, sliced beef in the warm pita, top with the finely diced white onion, diced tomato and the sweet garlic sauce. Add parsley, if desired and fold to eat!
I like the roofing shingle you plated them on. 😂😂❤
Wonder if you could dry brine the wings and add some baking soda to get that crispy skin to go along with that bredding technique.
Same!
@@DontHasselHoff ⬆⬆ This is the way! 1.2% salt and .25% sugar at least six hours in advance. I promise the results will be super juicy, flavorful throughout and break down a bit of cartilage (in my experience.)
I usually do 1.2% for chicken no matter the preparation.
/🍻
Looks Delicious Sam 😋🤤😋🤤
Could you do that with chicken parm?
yes, that's what I originally used it for. Also, use it on deep fried zucchini. Egg upsets my stomach, so I sent this idea in to Sam as an alternative.
Only flats??? Gunna try this weekend, but gotta have that mix of flats and drums!
These look great. I’m going to use this method for mozz sticks. You guys should make a version of Minnesota’s “walleye cakes” basically a crab cake with a spicy Dijon sauce
I'll definitely be making these!!❤️
Essentially you are making a beer batter/tempura type batter and then rolling in panko. Deep fry it. That will be crazy qwispee.
I agree, this should have been deep fried, not air fried.
Beer batter/tempura with a rich chocolate tasting ale might pair really well with the hot honey sauce. Not suggesting my own favourite chocolate note ale, thats up to an adventurous chef, but if such a chef posted a video of a recipe I might just try to replicate their inspiration. I would also try it twice, once deep fried and once air fried. Just sayin' I'll take the best version and run with it, if I ever get the chance. Thanks @Kharzon and thanks Sam as well as @Guy Zman. Tastystuff IS in my future!
Looks good. I would have put them back in after coating them for a few. I'm going to try this 👍🏽
Thai peanut sauce wings!! Made some for spring rolls and left over so I threw it on some wings. Big fan from Alaska/hawaii
When you're eating a flat, hold it between your thumb and first finger at the big end. Use your other thumb and first finger to pinch the other end so that you separate the two bones. Twist each one and pull it out. Wipe your second hand on a napkin. You now have a boneless wing that you can eat in bites without getting sauce on your face.
Can you make a healthier blooming onion? Maybe use your new breading method?
Try using ranch and milk nixed as your binder. It's amazing.
Ah yes, corn starch. Thanks for this recipe. Will be making them tomorrow. You're the best, Sam. 🥰😋👍🏻
If you want a more flaky coating you could also mix in corn flakes or crushed fritos.
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI 🌴
That looks delicious. I don't have an air fryer but I have a friend who uses hers regularly sent this video to her!
You should get one they’re amazing 👍🏻
Does anyone know what brand of air fryer Sam uses? It looks like a good one.
@Guy Zman, and Sam and crew thanks so much for this. I will try this and parsley may well be included. Crispy home made chicken might be the best tongue treat ever.
Don't have an air fryer, can this be done either oven or grill?
have you done a French toast??
I'll be using that method for crispy wings tomorrow!!
Looks good lads. How about making Singapore noodles with pork and shrimp/prawn. Keep up the great content
I'll try the sauce 💯 but i REFUSE to coat my wings!! Also.. if you eat the wing properly (pull the small bone out and clean the main bone in one hit), it's not messy at all.. love your work mate.. 🇦🇺
FYI. Video starts at 2:35
I wish I would've saw your comment 2:34 ago
lol
definitely trying this one!
At the 3:46 mark, the choice of backing music is unknown to me. Is that called ’trance’? I’m just old I guess…Max, I’m looking 👀 at you buddy! 🤪👍🏼. These 🐾are in memory of Louis! Great show today - I love the eggless sauce for binding the crumbs on!
I'm so ready to make this. Let's Go!
Crispy AF as Sam would say 🔥🔥 Its been a while since a burrito cook all on the Evo. Would be good to see some more please. - fan of the channel for a good 3-4 years 🎉
Heck yeah. Peoria AZ made a mention on the show
It’s almost like a batter for fish with a panko crust. I bet it would make a great filet of fish
Fellow former AZer here. Best wings ever were from Long Wongs on Mill Ave in Tempe. Sadly no more. I'll try this batter technique for sure.
Wongs were good, but I preferred Teakwoods : ] Sadly no more
Can't lie: chicken wings are my weakness. This might be my new Saturday night cheat meal!
Please Try my wing dredge of Greek yogurt then dry kraft ground parmesan mixed with some paprika, then you can air fry, oven or smoker... so good.
The absolute best wings or chicken I've ever had in my life over 40 years is Pecan smoked. It's so good, I could get sick eating too much of it.
Wings always a winner. Love to see some Bunnychow
Love your videos. How about making a Chicken scarpiello.....chicken, potatoes, hot cherry peppers, asparagus in a brown sauce
It’s cold af here in the valley this week.
Where can you buy all flat wings like that?
That’s really good for fish and chips
Great recipe! How about some good old fashioned potato latkes.
SEVERANCE THERE WE GO. BEST SHOW IVE EVER SEEN.
Sam. Now swop the soda water out for a lager next time. And use that for poppers, wings, fish, nuggets or whatever. From Kelvin and Katie in Malta
Looks amazing. Have you heard of English beef rib?
I would love to see you guys make the "Hot mess" featured on "Diners, Drive throughs, and dives"
Yes more fish videos please!
😂 I too live in Az!! Just wanna say thank you !! Went to SD on Monday to try your Sam burgers and your Not Not tacos!! Fantastic!👍
Fun tip: Any wing recipe can be used on potatoes wedges for bringing to a party.
I've always use cor starch in my batter as well
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI 🌴
I just got an air fryer. These will be a Super Bowl dish for sure!
wow looks awesome!! Like the new way to bread stuff!!
Mix two eggs with a tablespoon of mayo, go from that right into bread crumbs. Fabulous coating that does not peel off. Learned that from Molly Baz channel, works like a charm! On her pork cutlet video! Side note she did deep fry not air fry so I can't verify the same results.
Where do you like to get your wings at?
Make Tenderlion tip with mushrooms, gravy. With wild rice.
Cajun steak Alfredo! It’s time!
Yo this is epic! Definitely need to lint roll though! I miss Louis, what a sweet baby boy!
Some STCG double tongs would have made the transfer to the plate even better. Cannot wait to make these.
Recently adopted a puppy. Your videos have been keeping me sane as I've been going through the woes of puppyhood!
HELLO SAM
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA
GREETINGS FROM MIAMI 🌴
I'm not crazy about breaded wings but that sauce looks good.