Extra Crispy Baked Wings | Kenji's Cooking Show
Вставка
- Опубліковано 24 тра 2024
- This is an updated version of my oven-fried buffalo wings from Serious Eats: www.seriouseats.com/2010/02/t...
The only difference is that here I add a teaspoon of corn starch per pound of chicken wings in addition to the salt and the baking powder.
It uses a technique I originally developed for a roast chicken recipe in Cook's Illustrated, with the goal of extra-crispy skin: www.cooksillustrated.com/reci...
When you rub the skin with baking powder, you end up forming these teeny tiny bubbles on the surface of the skin, that give it extra surface area and crunch. The result is chicken wings that are as crisp as deep-fried, but without the hassle of a deep fryer. This is another one of those techniques that has gone on to become extremely popular, because it works. Try it! - Навчання та стиль
The fact that someone thought your iphone gopro app was you watching the recipe is incredible haha.
Haha . Hilarious
I think a "troll" to get a reaction.
Noobz
Alot of idiots in this world lmao
Hahahaha thought the very same. People who thinks Kenji, a James Beard award winning chef, needs to watch a recipe while he cooks for us on UA-cam is ridiculous
since you mentioned chef john.............
"you are the lord of the rings of your crispy oven wings."
Thank you. I too was hoping he would have a good story that went along with his pal Porgy.
Or talking about mini whisk and Andrew Rae and making beurre monté.
you are the lord of the rings of your crispy fried oven wings
from _FOOOOOOOOD wishes_ dot com!
And as always.....en joy
lord of onion rings amirite
Home chef here. Recently discovered your content. I can’t stop watching. Amazing descriptions and most of all you give a WHY to the methods. It is an unbelievable breath of cooking fresh air. Thank you for doing all this Kenji.
These videos including the tidbits of cooking science are invaluable - thank you so much for teaching me to be a better, more thoughtful cook, Kenji!
That was what I really liked about Alton Brown's Good Eats as well.
Hello Kenji, I was never into cooking but after watching your videos I’ve been inspired to cook for the first time. I surprised my family with a meal and everybody was shocked I didn’t order. Thank you!
That’s awesome! What was it?
J. Kenji López-Alt I followed your steak video step for step! I also deep fried some thinly sliced carrots because I tried it somewhere and loved it! I’m excited to cook more!!
Oh, deep fried carrots sounds delicious to me.
J. Kenji López-Alt reminds me of tempura fried carrots, sounds very good!
That's so beautiful!
After all Kenji is the king of his oven-fried chicken wings.
@kenji - can you explain why any garlic press doesn't extract the full amount of garlic? doesnt it seem wasteful or are we just being picky and not realizing the speed of the tool? I love my oxo garlic press but it leaves some behind just like yours (somewhat) ... thanks!
ty for this
I've actually used this method, found it from Babish who found it from Kenji. It was the older version, so it didn't have the cornstarch, but they were still damn crispy and delicious. Gonna have to try it with the cornstarch next time.
hellooooOOOOOOOOOOOOOOOOooooooo this is chef john from foooo0o0o00oo0od wishes . com
thanks chef john
20:30 This is why I love doing wings with a dry rub and using clarified butter to get it to stick, the clarified butter is pure fat so absolutely no crispiness is lost. Absolutely incredible!
This is not a recipe, this is a masterclass. RESPECT
shouts out to the king Chef John!
Fork don't lie.
He is after all, "the Chef John," of what's going on
I hate the way he talks
@@Kryptix I hate you don't talk bad about my food grandpa
@@codyp5889 that's a good one
Hey Kenji, it was weird you talked about Oven-Fried Chicken Wings on an episode about Star Wars.
Looool
Just a friendly reminder to all aspiring home cooks out there that Baking Powder and Baking Soda ARE NOT THE SAME THING!
Kenji, this vid is awesome. I love how comfortable you are in the kitchen. I pretend I'm you when I'm preparing a meal and I feel empowered. You're an inspiration. Thank you.
Kenji kenji kenji... 2 chef john shoutouts, and you forget the gold standard for crispyness testing he preaches almost every week?? #ForkDontLie
I thought the same exact thing! In my mind, "fork don't lie, Kenji, grab a fork!"
I was thinking the same thing 😂😂😂
i made these wings at my little cousins birthday party and everyone loved them! literally best wings everyone had tasted. it felt really warming for everyone to love the things you make - so for that, thank you Kenji.
So glad!
Were they water chilled?
@@adriannamackay6478 yeah they weren’t air dried wings
Jahseh Dwayne Ricardo Onfroy
Thanks MassDebator!
I just had these wings. This was the first oven baked wing recipe I’ve ever had that actually delivered crispy wings. Kudos to Kenji.
I’m here for the chicken handling safety and I LOVE how often you wash your hands because I feel seen - I always wondered if I I washed to much while I’m handling chicken but as a pro yourself IM GOOD!!! I’m going to try these tomorrow - thanks for the recipe Kenji!!!!
This technique also makes for amazing Chinese-American stir fried chicken, it's incredibly crispy and holds up well under whatever sauce you throw at it!
I use this technique to make crispy orange beef stir fry
@@glarencez - I think it's the corn starch rather than the baking powder that makes them crispy. Try using corn starch overnight. Or both, but definitely corn starch
Yea corn starch really crisp things up
@@JohnHausser Did you stir fry after doing them in the oven or skipped the oven step?
What I do is cook them in the oven with this method and then finish them in the stir fry with the sauce and the rest of the ingredients. Not much wok hei but super good crispiness
Hey Kenji, can you do a video of kitchen supplies "maintenance?"
So like a video on how you sharpen your knifes/how often, and how you seal/treat your wooden cutting boards and how often? Things like that. You don't really see popular chefs/cooks on youtube talking about how to do it.
i think he already has one up
@@jay_x_1145 He has a video going over his pans, but that's about all I saw.
I believe he has a sharpening vid as well but I’d love a kitchen supplies maintenance video too
ruined 123 likes, also great idea
HOLD UP I JUST MADE THE RANCH RECIPE ON THE VIDEO AND IT IS AMAZING!! I’ve been making wings this way for the ease of cooking crispy wings in my oven but man, y’all sleeping on this man’s ranch recipe.
Oh the ranch is incredible. It's tough to go back to store bought after having something with that much flavor.
Love following you Kenji. I particularly enjoy the food science tid bits you add during your cooks. Thanks alot man, I learn much from you!
Kenji's Kitchen and the setup is worth the watch if for no other reason
Those Spice cupboard's are to die for.
I like that his kitchen feels so homely and like a real person’s kitchen and not just this sterile place that you see on other cooking shows.
@@xXcangjieXx Totally Real . A Stylie Dude in thought and expression
I asked him about it once and he upgraded the cabinet himself. So it's a cabinet that has placed those sliding drawers into. Then anchored the whole thing to the sub floor.
got any idea what brand/model is his fridge?
@@shittyhaircut honestly it just looks like your run of the mill French door. If you're getting one, make sure it's got the ice maker within the door.
So this is the all powerful chef that Babish gets inspiration from
Dont forget Chef John !
Like listening to your favorite band's favorite band.
And the fact that he mentioned him while using the tiny whisk
His first name is Binging I believe.
Yeah and I know this is going to come across as pretentious but I mean it. Andrew Rea (Binging with Babish host) is a (massively successful) entertainer that also teaches, Kenji is a researcher and a teacher that also entertains-- He's a veritable professor of food.
Kenji is the one you watch when you want to be a really good cook and understand why things happen. Babish, Bon Apetite, etc are perfectly fine educational entertainment. Chef John is kind of in between the two I guess. I have a ton of respect for all of them.
I watched this avoiding my schoolwork and I dont regret it one bit.
lmao same
i just realized you had a YT channel i bought your book years ago and since then ive been so in love with cooking thanks to the way you explain everything , the reasoning, the science behind it. thanks for being great!
Kenji,
The food portion of your videos is always fun, and I always learn something. But more than anything, the structure of your videos allows us to feel to like we're just hanging out with you (which is awesome, btw). When your new videos pop up, it really is a bright spot of my day. Thanks for cooking and hanging out. Grateful for all that you share.
The way Kenji moves around his kitchen cooking is just so fluid. It’s so darn satisfying.
Well, it's his kitchen.
You know, the more I watch this Kenji guy, the more I see he knows his way around a kitchen
Wierd
In restaurants we refer to moving around fluidly especially around other people as the dance
We call it mise en place
I can't stop making these wings! I've been experimenting with different hot sauces--I'm not a Frank's girl, so I've come up with 2 different combinations. One uses 50% Sambal Olek, 50% Sri Racha, with the dipping sauce being a Kewpie mayo/mirin/rice wine vinegar combo. The other is using California Pepper Plant Sauce (out of Gilroy), which has a jalapeño base and lots of garlic. I think next on the list is to try using some of my other favorite hot sauces instead. Thanks a ton, Kenji!
Oooooo both sauces sound bomb!
Have you had any luck cooking the in the same day if they aren’t air child ? We don’t have that luxury in the uk I just put the in the fridge now was hoping they’d be ready in about 5 hours
ok dishwasher
Girl all you need is Cayenne Garlic Tabasco Hot Sauce. Try it!
I just want to say that I've come back to this SO. MANY. TIMES. Kenji, you're the best.
“I’m a flats guy”
*proceeds to eat two drumettes*
Pretty hard to eat a flat with one hand
saving the best for last
I noticed that lol
@@filmbyben2 not for a seasoned wing lover
Probably Saving the wings for his wife.
incredibly dank chef john shoutout
schmoyoho nanii
romi
I think of chef john every time I use cayenne pepper. Glad to see kenji knows what’s up
John snow oh oh oh
ooh the name dropping. I immediately scrolled down to see if anybody else noticed. And yours was the first comment I saw. There's still good in the world.
The commitment to make a kitchen exactly like the one of the phone would be kinda impressive, if it wasn't already the same
Who knows if you read these comments, but thank you chef! Thank you so much for thinking deeply about how to make the best convection oven cooked wings of all time. The 1:1:1:1 ratio of kosher salt/baking powder/corn starch/pound of wings* was an incredible find for me.
I watch other cooking shows and UA-cam* suggested your recipe for these wings. I make wings every other week during NFL football season and this is hands down the best recipe I have ever used. This recipe went into the family recipe book, because it is simple, honest, and effective!
Thank you again chef! I am merely a home cooker stealing from all of you fine, hard working, true chefs.
For those reading this shit, I did precisely as chef suggested and cooled water chilled wings, which I patted down in clothes until they were dry on the outer later, for 6.5hrs in my refrigerator, used this recipe and they were done just like this chef told us.
Just hand dry your wings folks in cloth and move forward with this recipe!!! Don't spend the money, even if you can.
Edited*
Having your own quote on a mat in your kitchen is the ultimate boss move
Kenji, I love how you keep it real. Your home is lived in and keeps me from becoming intimidated from trying these recipes because I don't have a restaurant kitchen. I'm a huge fan!
You mean dirty
i also like the 'family' noises. like a real house.
Sir, I rewatch this video every time I make these wings. They're my families favorite. I hope you know how positive an impact you've had on the lives of home cooks and the people that eat their food ❤
This has been my go-to wing method ever since I saw this. I generally let them sit in the fridge overnight. They come out absolutely amazing, thank you Kenjji!
I love how you never have a bland recipe. I also love the food science, chemistry and physics you throw into the mix. Good stuff man. Also, your home looks lived in and I love it.
Kenji's casual style of cooking has taught me to take more risks in the kitchen and try out new things.
Before I just used to throw things together, but now I actually take some time to prepare delicious meals.
Amazing! I’ve tried about 3 different ways to oven baking wings from 3 different chefs on UA-cam and this is by far the must educational and inspirational and I’m going to do this ASAP.
Kenji you changed the game with this technique! Just made lemon pepper wings and Buffalo garlic and I felt it tasted like Wing Stop, if not better! Used an air fryer and the crisp was unbelievable. I shared this video with several friends ! Thank you.
Love the reference to Chef John about the pinch of cayenne. I watch a lot of chefs do their thing, including Jamie Oliver, Chef John of Food wishes and now your channel. Actually stumbled across yours while searching for a recipe. It is so important and impressive that each step is shown with fantastic commentary. Job well done!!
Jamie Oliver is a nonce
Learned this method from Babish when he name dropped you. So happy to see it in full form today. Keep it up Kenji!
This was so helpful!! I love how you used a view like that for the video it made me keep track of all the steps easier!!!
Chicken wings 20mins 400F* bake > flip them > around 15mins more
전분가루 베이킹파우더 소금 넣은 뒤에 3시간 정도 레스팅 하고 베이킹 해야함
One pound for one teaspoon. 굵은소금, 베이킹 파우더, corn starch. *** 양념 뭍힐거면 소금은 1/2으로 줄여야할듯 너무 짜. 2 pounds for one teaspoon
400F로 하기. 탄당. 뒤집은 뒤에는 350F로 맞춰주기.
버팔로윙으로 만들거면 frank hot sauce가 존나 짜서 아무 소금도 넣지 않고 만들어야 함
Kenji hand washing at beginning of pandemic: counts to 20 seconds
Kenji hand washing now: splashes them with soap, thats good
I've been adding cornstarch to the recipe from Serious Eats for awhile now & it really does help make a crisper wing. This method is so good my family doesn't even like to go out for wings anymore. Mine are crisper and the sauce is just as good.
Thank you for developing this recipe all those years ago. It's a game changer for sure!
I'm from Buffalo and these are my favorite! Yes, It is imperative that you make them crispy before putting in the sauce, so many people don't do this. I use Franks Redhot. I like blue cheese dressing and I do it with yogurt or sour cream and mayo like you, and add lemon, salt and blue cheese crumbles.
I've now made these I don't know how many times.
Guys, just do it. I had to send this recipe to probably every friend and family member I have. It's my go-to recipe for guests snacks and it gets alot ooo's and wow's every time.
0:28 that sound of chicken tossing is so satisfying
Made these two nights ago. Absolutely freaking delicious and the best wings I have had in a long time. Thanks, Kenji
Made these tonight. They came out nicely crispy and seasoned well. Hard for me to imagine needing to deep fry wings ever again if I can get these results by baking. Thanks!!
Made for immediate fam's Christmas Eve buffet. HUGE HIT! Couldn't find fresh wings, so stopped at a halal butcher; he had 4 pounds. Flavor so amazing, I'm going back to thank him and buy more! This old Dad is now raving about a tiny butcher shop... and this recipe!
Kenji, I have to say, as a wings lover myself you absolutely NAILED this recipe. Buffalo or bust! Keep on making these videos, it's a great insight into your psyche and I love them!
Mentioning Chef John and Babish in the same video makes me feel good knowing some of the foodie UA-cam world.
those are normie youtubers not even foodies lmao
@@yungzedWhich channels would be foodie then?
Foodtube is a good place to be right now.
@Luis Castaneda-Barragan to be fair, normies is a pretty widespread internet term by now
@@yungzed Are you mad? Read Kenji's "The Food Lab" and call him a normie again.
Great tips, Kenji! Just made these today and the skin was SO CRISPY I could not believe it. They taste like they were deep fried! I cook mine in an air fryer instead of the oven but the baking powder and corn starch rest in the fridge made all the difference.
How long did you air fry these and what temp?
My family loved this recipe. Thank you for sharing. I love your data driven approach.
Man that "..in about 3 hrs" cut was so smooth
Made these last weekend with my girlfriend - They were the best wings ive ever tasted. tasted exactly like dive bar wings, the best kind of wings you can get.
got to know your channel only this year! been watching several of your recipes! i gotta say you are an awesome chef! i really appreciate the science in your cooking
I don't think I I've ever enjoyed a cooking video as much as this one. First time seeing one of your videos and I love the POV at home and how much information you're providing. Super entertaining and educational. Subscriebed
For the wing sauce, I make what I like to call a Beurre Franc. It’s the exact same technique as a beurre blanc, but substitute Frank’s Red Hot for the wine and garlic for the shallots. You get a really nice emulsion that way.
So no spiciness then?
@@hillsonn THE SPICE MUST FLOW
"I'm a flats guy."
See I knew I liked you for a reason.
Flats are infinitely superior. Slip one bone out and you can just stick the whole thing in your mouth and pull all of the meat off in one go.
Oh I was definitely thinking about smth else
Danielle Jordan nah man, flats are better because they take longer to eat. Stripping them off in one go defeats the purpose
So glad I watched this video. The Serious Eats recipe was far and away the best oven wings recipe I’ve ever tried. I’ve made the wings so many times that I know it by heart. I figured this video was just a rehash of that recipe. However, the addition of corn starch and the encouragement to use convection made the original recipe so so much better.
Tried this wing recipe today. They came out perfect. Nice crunch and juicy.
We didn't have Franks hotsauce either. I love not frying the wings. Thank you.
Kenji: "garlicpress doesnt hurt the gar-"
*crushes garlic into pieces*
If I remember what Kenji said a while ago correctly, crushing garlic breaks the cells apart and releases more of the oils than mincing. I could be completely wrong, however.
@@WhyDoBabiesStareAtMe Probably depends on how fine you mince it. But pressing it is the easy and efficient way though.
@@WhyDoBabiesStareAtMe you’re correct.
@@WhyDoBabiesStareAtMe alicin, two-part epoxy.... Dang, i miss BA's channel
You heard it here folks:
Andrew is into his "tiny whisk"
Don’t worry, water based lubricants wash right off.
lol'd extra cause you have 69 like as of now... nice
Nice vid. Just a couple tips as I’m doing this with regular wings from the store.
1. Put the chicken on the rack without the dry rub the night before. Even after drying with the paper towel, the salt/baking powder/corn starch kind of turned into a paste. Instead, just let them really dry out overnight and then in the morning add your rub for that nice dusting.
2. Use half the amount of salt if you are using table salt since Kenji is using coarse Kosher salt.
Thanks 🙏 so much for this, Kenji! My cooking skills just went up a few notches, thanks to you, & your culinary enlightenment. I’ve done wings your way, & they turned out great. Also, adapted to a cauliflower recipe.. & they turned out great too. Thank you, & cheers from Southern Oregon ❤️🙏
That's great to hear 😇
It's nice to finally find a recipe for this. Normally, I just wing it.
a ha! I see what you did there.
*rimshot*
🤦♂️
From all us guys, gals, and non-binary pals, we love it Kenji! Don’t stop being you!
As a non binary pal I'd like to comfirm that I Stan Kenji heavily. I have a notepad filled with all his lil kitchen tips lol, his passive guidance has been absolutely instrumental. We love u Kenji 😤😤
@@PimpolloMorales as another enby pal, I second this!
oh we stan
Always in awe of your skills!
These are by far the best wings I had in many years. Thanks for sharing with us. I made them in hot air fryer25 minutes at 180 *Centigrade turning them over once midway.
I love how all you UA-cam cooking legends mention each other in videos.
Made these and they turned out absolutely amazing - thanks for sharing your secret!
I followed your recipe and the wings came out amazingly crispy. Such a healthy alternative, Thank you!
This looks amazing. Can't wait to make them LIVE! Thanks for sharing.
Dang, Kenji's time-passage transitions are on point now 👌
This is the first recipe of yours I discovered almost 4 years back. Since then I've probably gone through most of the SE site and Bravetart's book since then. Funny how a detailed article on chicken wing science would get me into cooking seriously. Cheers
I love this recipe. Thanks for sharing!
Thank you so much for the good recipe and the great tips. I learned so much watching this i'm super excited to make these
Washes hands with soap every prep: Nice
Washes hands with just plain ol water before eating: Man of culture i say
He used soap because he was touching raw meat...
One thing that I learned to do (almost by accident) when I worked as a line cook - don't use all the sauce in the first tossing, then broil the wings, then toss again with the left-over sauce. Works especially well with a sauce that has a little sugar (I tend to add just a little BBQ sauce for this very reason) because the sugars caramelize, boosting the flavour. Although that all comes at the cost of a little crispiness.
i did these today. kenji- you have outdone yourself. all i can say is WOW. the consistency was perfect. juicy and delicious. the sauce was incredible. i had to force myself to stop eating. so easy yet so delicious. thank you!
Used the convection feature on my oven for the first time today thanks to you. I've had that oven for what...a good 5 years now? Chef Kenji out here changing lives...
I made these tonight, my bf & kids loved them ! It was my first time ever cooking chicken wings
I’m glad to hear it.
I did this and let the wings dry in the fridge for about 16 hours. They turned out amazing. Couldn’t tell that they weren’t fried. I used my own Buffalo recipe but it isn’t much different than most recipes out there. Definitely gonna be doing this a couple times a month.
These look so good! looking forward to making them.
What I like about your videos is the facts, and science behind "why things happen", and the "how to" and "what does what"... etc;. It all comes together in my mind when I do a recall on watching other chef's doing videos on the exact same recipes. I do not understand why you do not have over a million subs and views on every video you do. Thank You so much, and I will diffidently be watching more of your posts.
What the heck. I was thinking of chicken and then Kenji uploads this on the same day.
Chef John: Fork don't lie.
Kenji: Index finger don't lie.
I followed this recipe and it was absolutely incredible!
I've done the water chilled wings the same day, heck even directly after coating them, just put them right into the oven. I found you just need to bake a little longer to achieve the equivalent crispiness. I did a two part bake to compensate, 30 minutes at 250 degrees, then 45 minutes at 450 degrees. Super crispy, and still juicy.
kenji and chef john collab would be the greatest.
Kenji is a flats guy. I have finally feel validated as a fellow flats guy.
this guy is so humble man, just literally talking about star wars during the video, love your content, keep it up dude!
I just tried this method with bone-in skin-on thighs. I have a new Frigidaire Air Fry double wall oven and used the Air Fry setting at 400 (it bumped up to 425 automatically) for 30 minutes. I could have cut cooking time by maybe 5 minutes. I made 1 lb of thighs (4) and used your formula for the kosher salt, baking powder and cornstarch after I seasoned them my usual way. Outstanding and so crispy! This is the first item made in my new oven, and I was very nervous to try this as I had read horror stories about excess smoking and smoke alarms going off. I used zero oil, let the chicken sit sit in the refrigerator for 3 hours after coating with your mixture, and used a roaster pan with a rack. Lined pan with foil and put 1 layer of parchment paper on top of the foil to hold onto grease. This will definitely be my new go-to recipe! Thanks so much for making this great video!
I like how you keep your salt in a little box. That’s dope
Doesn't everybody?
@@chaplainesque No not everybody, but it's still pretty common
I always look forward to the end of the episode when Shabu gets his cut.
Always learn so much from each of your videos. Great teaching skills
Just tried this recipe and whole family approved. Even my 5 and 8 year olds kept reaching for seconds. I did end up using the air fryer. Thanks for sharing easy recipes with ingredients easily found.