BYE-BYE Buffalo Wings, Hello CHERRY PEPPER Wings
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- Опубліковано 6 лют 2024
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If you’re entertaining for the big game, you gotta have wings. So today we’re making cherry pepper chicken wings with Mascarpone ranch, no batter, no dredge, just simple wings with a new sauce I concocted made of cherry peppers, it’s game day, with a little Italian American twist.
RECIPE:
Cherry Pepper Chicken Wings with Mascarpone Ranch
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Dear Stephen, just wanted to let you know I made your meatball slider recipe with whipped ricotta for my Superbowl party. To say they were the hit of the party is a severe understatement. Everyone kept coming back for more. Thank you so much for the recipe.
He add MSG, I hit the like button fast. Man knows flavor.
Big thank you to Steve for shouting out our video together! This guy is a LEGEND! 🙌
Using mascarpone in the ranch instead of mayo is brilliant, will definitely try that sometime. But, I'm a sucker for dill and can't accept a ranch dressing without dill in it :)
I love this channel and this guy. Thanks for all you do. I've improved my cooking game by 100x thanks to you.
This is important, creative work this gentleman is doing. A new style of wing, love it.
Fam, you definitely need the MSG. He is right to put it in, you almost certainly eat msg every day and just don't realize it--it's fine.
😂😂 you are totally right it changes the taste of everything there's lots of experiments you can do just to see how it enhances the flavor my sisters are hilarious though they gave me all of my mom's old recipes and Grandma's old recipes because they said here these all contain MSG LOL you can have them
@@IAmTheOriginalDanDon’t put it in cottage cheese though! I made that mistake a few years ago. It tastes like mushy beef. Such a weird experience! 😂
I "love" how the original versions of MSG hysteria trace back to a "paper" written by one of the most obvious racist name-caricatures of an asian name I've ever seen.
Why do you need it. I mean - what’s the point of it?
@@bbattles1031 It makes a lot of food taste better. It's pure umami.
Dude those cherry peppers are an amazing idea! I'm definitely adding them to my wing sauce. I'm making wings tomorrow for movie day with my fiancé and it's gonna ROCK
This is on the list for sure. Thanks for sharing.
Surprised to see some pin feathers on those wings. Thought you'd clip them before putting them in the fridge!!! But, I still love watching your videos. You are fabulous.
quite a few feathers, those babies can still fly
I bet that is soooooooo good. I LOVE cherry peppers.
Oh wow!!! I made these today (Superbowl Sunday) and these ROCK!!! Everyone loved them, the flavor- so delicious! This is my new wing recipe . The mascarpone “ranch” was a hit as well! 💯💯
Yeah we had a wing cook off. I made these . I won
You are a great teacher and your food looks delicious. Keep doing what you’re doing!
That looks absolutely delicious!
This is right up my alley. I'm planning to make steak and cheese egg rolls with cherry pepper mayo. It's such an underutilized ingredient. Thanks for the recipe.😊
Broooooo this is a awesome recipe. I have never tried cherry peppers before, but I sure will get some next time I’m doing grocery shopping. Thank you for sharing! This is really a must try recipe. Bless 🫵🏿👊🏿👊🏿👊🏿💪🏿💪🏿💪🏿
nice! I marinated some wings in a mix of calabrian chilis and veggie oil for 8 hours, then smoked with cherry wood. Nom Noms.
Definitely going to be making some this weekend
Made this on the Superbowl, made extra sauce to throw on sandwiches and what not. Absolutely awesome flavor.
the way your mastery shows through creativity is amazing
You've done it again that new recipe I feel I have to try is right here the search is over. Thanx chef. 😊
Love the tips!!
Love your content 😊😊❤❤
Very nicely done.
This looks insanely good. 100% making these.
I love Cherry pepper relish on a cheese steak?! I might have to give this a try?! 😮
My girlfriend and I had the Scarpariello chicken wings at one of your Sunday suppers and we haven’t stopped thinking about them lol, will need to make this recipe soon and see how they compare
that's actually better the next day. the sauce gets a bit thicker and tastier.
These look delicious.
Looks amazing
the colours in this are to die for. Just wow.
I missed you crossing 1M subscribers. Congrats, bro!
Oooooo looks delicious!!!
Nice🎉Thank You
We made these wings for some pre game celebration. They are delicious! Definitely staying in the recipe box.
You are an amazing teacher. I assume you can do everything a day in advance, and just warm the sauce and do the 2nd frying just before serving?
Looks awesome. Steve I just wanted to say you are my favorite YT chef and you've made me a better cook. I do miss how in your earlier videos you had a very stylish intro with music and cuts of just cooking. Like your penne alla vodka one, which is probably my favorite video you've made. I bet it was because you felt like talking right away improved watch time or something along those lines, but I do think it made your videos more stylish and set them apart. Just wanted to provide some feedback. Thanks for all the awesome videos.
I've had a jar of cherry peppers in my pantry for 6 months and every time I see them I think "I need to do something with those." Problem solved.
Always love seeing the cherry peppers making an appearance on this channel lol.
Dude.... I used to take my dipping ranch for crudette and wings, and add about half a cup of chopped up cherry peppers to every 16 ounces of dressing. . I've been doing that for decades. This way you'd get a hit of the cherry pepper in every bite that you dip. This looks amazing.
I'll be trying this asap
I think Jeff's owes you a sponsorship! These look amazing.
Ah man that looks good
That is the ideal color of a wing sauce
Looks fantastic! Nice work. FYI, you can save yourself a step and add the butter directly to the blender. The heat from the friction generated by the blender will be plenty to emulsify the butter.
that is correct, but he is also using the this step to strain out any seeds, skin and pith from the peppers that he doesn't want in the final sauce, so its just as easy to do it at this step (but either should work, your right)
What are your thoughts on baking/broiling the wings a little bit after tossing them in the sauce?
Stephen! Wow! I oven bake my wings @ 425F, works well without dealing with a bunch of oil & a fryer. I'll have a hard time departing from chunky blue cheese tho your ranch sounds fantastic...
I bake my wings and my kids love it better than WingStop
@@beerman9807 that's because Wing Stop sucks. But I'm sure your wings don't. Nothing like having a beer and cooking for your kids is it?
The 2 restaurants that I worked in always baked their wings and then fried them to order.
I like how Steven says "Mars Capone"😂
It's mascarpone!
Mama Mia !!!! How fantastic do those beauties look, and oh that sauce must be to die for, cherry peppers are such a vibrant thing. Manga y salute!!!
Game changer ❤
Cool Steve
What kind of oven/range you got back there?
i LOVE LOVE LOVE cherry peppers !!
Hot take: Frank's is kinda mid. Like light 6 mid but still. If you add confit garlic and honey it is good but then it is quite mild so also add a rather spicy hot sauce and it is good but on its own... just mid.
As a hot sauce collector and homemade hot sauce maker, I still have a soft spot in my heart for Franks. Sure, when I taste one of my sauces with 6 month fermented rare peppers no one has heard of, it’s amazing, but I still love Franks. It reminds me of home and my childhood.
@@D71219ONEI love this comment thanks you made my day… but it is a culture thing. I am from the south. We have Cayenne and Tabasco, it is what makes my childhood in terms of spicy food.
I think the first time I ever tried buffalo wings was like 2007? Perhaps later I like them fine but they lack the history of spicy to me.
That and I have weird genetics that make celery taste like… really bad. Like causes pain almost but only if raw. I associated that with buffalo wings and it took me a while to get past but now I just opt for carrots.
Hi! Do you have a video on how to make wings in oven? Thanks!
btw amazing video!
Chef Jean Pierre has a nice recipe for oven baked wings
Apologies if i missed it but top tip for crispy skin on chicken (any meat in fact, just watch your pork skin crackle up) is to leave it uncovered in the fridge overnight so it dries out. I promise you all this is a game changer.
This recipe looks incredible, I'm not a fan of Frank's red hot so this seems like a fantastic improvement on that.
if you make this again try the fatali chili. fruity yet great for palates. or if you're nuts. birds eye buffalo.
You are making Italian American extra Italian American.
3 stores in my town and not a cherry pepper to be found. Time to move. Oh, and substitute.
Could you use Calibiran Chili peppers instead of the cherry peppers?
I’m gonna make these and report back. Bc these sound killer.
Thank you for frying the drums and the flats separately.
Does anyone know why so many Americans switch up the S and R in mascarpone?
Great job-except...NO ranch ever for wings!!!!!
It's crazy how uncle Roger single handedly made msg cool again
Where did get that ginormous blender?
Can you substitute blue cheese for the ranch? I'm not a fan of ranch.
this double fry method is done with fries, unfortantely a LOT of pubs dont do it and you end up getting rubbery wings cause the fry cook is lazy
O-M-G!!!!!!!! 😆😆😆😆😆😆😆😆
I love cherry peppers, won't eat a cheese steak without the relish
dipping wings in any sauce is a noobtastic.
I just made this a d I gotta say it is pretty boss he is right I think they might be better than buffalo wings
no dill??? I'm sure it's still delicious though!
The sauce can coat the back of the spoon from the start. So no butter hohoho
Love the idea. But "cafehailee" just dropped the same recipe yesterday. Strange coincidence!
Nix the sugar. Add honey instead.
you watch hailee catalano's cherry pepper wing video?
This is your Sistine Chapel
Uncle Roger is going to approve ❤😂
i thought hot food had to be held at 140? I was always told that it's too difficult to cook it and then chill it back down without making it unsafe.
resturants do it all the time... so do home cooks during big feast ie: christmas, thanks giving, easter, etc ... you wont die
I was a prep cook at a restaurant when I was 18. All the side dishes were cooked then portioned by me then put in the fridge then reheated by the cooks when ordered.
Ya. No thanks. I’ll cook it all at once or not at all when it comes to chicken.
Shoutout Hailee Catalano
wtf size tablespoons are you using
"Watching this recipe has me convinced: Forget the big game, I'm hosting a 'Wing-Off' with friends! Who needs touchdowns when you've got touchdown-worthy Cherry Pepper Wings? Ready to score some serious flavor points and win the snack game!" 🍗🏈🎉
Do you wear outside shoes in your house?! In your kitchen!?
Please don't cook them to 165-170 degrees, they'll be dry. Pull them at 155 degrees, they'll still cook and will be at the correct temperature when you're ready to eat and they'll be the juiciest wings you've ever had, guaranteed! :)
Blue cheese! Not ranch.
What do we think about seed oils Stephen ??
Its not Mars-capone, its Mascarpone
As an avid gardener and hot sauce collector who grows 30+ variety of peppers every year and who make my own hot sauce, these are absolutely Buffalo wings. 😂 They look good though!
Chicken wings + hot sauce + butter = Buffalo Wings.
I'm sorry but it's mas-car-po-ne
Cherry pepper? No thanks that sounds completely disgusting
First
علي موحان💜💜💜😘💜😘💜😘💜💜😘😘💜💜😘💜😘💜😘💜😘💜💜😘💜😘💜😘💜💜😘🤎😘🤎😘🤎😘🤎😘🤎😘🤎🤎😘🤎😘💜😘💜😘💜😘🤎😘💜😘🤎🤎😘😘😘😘
or we could call them hot wings and not be a pedant
It’s Mascarpone, not marscapone. C’mon.
The fuck outta heah Buffalo ain't goin nowhere
I air fry my wings no nasty oil
I'm so confused. Spent all that time perfecting crispy skin and then you destroyed it by drowning them in sauce. I enjoy crispy wings with just a kiss of sauce. If you want more, you can serve it on the side to dip.🤦♂
Bro, wash your meat with some Lemon, lime or vinegar...
You kidding.?
Deep fried meat doesn't require cleaning as any/all bacteria is torched.
I’ve been subscribed to this channel for years. I have enjoyed Stephen’s show and cooking. But it’s starting to jump the shark, and the recipes are going downhill.
Maybe you should consider don’t using alcohol and drugs before doing a video.
what kind of comment is this
I thought for SURE he was going w Calabrian peppers … again. 😅🤷♂️ Nice changeup, Stevie! 🤘🤟
**Edit: @RoryStarr is right: ALWAYS go w the MSG!! 👌