If you've ever had mind-blowing restaurant chicken wings, you've probably been dying to know just how they did it. So we consulted some experts to get the lowdown on the right ingredients, equipment, and techniques.
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00:00If you've ever had mind-blowing restaurant chicken wings, you've probably been dying to
00:04know just how they did it. So, we consulted some experts to get the lowdown on the right ingredients,
00:10equipment, and techniques. To start off, it's worth noting that these principles mostly apply
00:15to high-end restaurants, which have access to the best chefs and the best ingredients.
00:19And to that end, delicious chicken wings begin with the right ingredients.
00:23Even if you utilize the best cooking techniques, you can only get so far with subpar poultry.
00:27As chef Jay Park of the Korean chain Banshan advises,
00:30look for larger, more uniform wings as they cook evenly. Fresh wings also yield better results than
00:36frozen. As with other meats, the process of freezing and thawing chicken can alter its
00:40texture and taste, especially if it's kept in the freezer for a while. While freezing doesn't
00:44affect poultry's nutritional value, it can lead to the formation of ice crystals. Defrosting
00:49chicken wings too fast can prevent them from reabsorbing the liquid from the melting ice
00:53crystals, leading to a tougher and drier final dish. This water loss is also responsible for
00:58drawing the flavor out of the chicken. Wings consisting of drumsticks, drumettes,
01:01and wingtips should be divided to ensure more consistent cooking. To separate the pieces,
01:06place the poultry on a cutting board with the skin down and cut between the joints.
01:10This way, the drumettes won't dry out while the drumsticks cook. It's best to use the wingtips
01:14for chicken soup or stock since they don't have much meat and will burn if cooked with
01:18the other parts of the wings. Cooking oils vary greatly. Some are suitable for frying,
01:23while others fare better in salads and cold dishes. They're generally categorized as having
01:27either a high or low smoke point. Also sometimes referred to as the burning point, the smoke point
01:32is the temperature at which it starts to break down and create smoke. When this happens, the
01:36oil can impact the food with an unpleasant flavor or even start releasing harmful compounds.
01:41According to Jay Park, the best options to use for frying chicken wings are either canola or
01:45vegetable oils since they both have high smoke points between 400 and 450 degrees Fahrenheit.
01:50They also feature a neutral flavor that's not going to affect the final dish. In contrast,
01:54it's best to steer clear of low smoke point oils like extra virgin olive oil,
01:58flaxseed oil, wheat germ oil, and walnut oil. When frying chicken wings, it's crucial to preheat the
02:04oil. Lukewarm oil that hasn't reached the right temperature can lead to uneven cooking and greasy
02:08wings. Conversely, preheating the oil not only ensures that the exterior of the wings will crisp
02:13up fast but also that the juices will be sealed inside. Another important thing to remember is to
02:18pat the wings dry prior to cooking, as moisture can interfere with the crisping process.
02:22Wow! Moisture like you've never felt before!
02:26You can probably make decent chicken wings at home with a deep frying pan, a quality Dutch oven,
02:30or even an air fryer, but chances are they still won't match the quality of wings cooked in the
02:35industrial deep fryers used at many restaurants. This is because commercial fryers provide high
02:39and uniform temperatures, which is crucial for crisping chicken wings without overcooking them.
02:44Additionally, industrial fryers are powerful enough to compensate for the heat lost when a
02:48large batch of cold chicken wings is added to the oil. Jake Craddock, the executive chef at
02:52the Humble Baron in Shelbyville, Tennessee, notes that the precise temperature control of commercial
02:57deep fryers is critical. As he puts it,
02:59"...it makes for even cooking, resulting in wings that are perfectly crispy on the outside
03:03and tender on the inside every time."
03:05Jack Maschini, the proprietor and operator of the casual fast food chain Wingsnob, agrees, adding,
03:11"...the consistency and temperature helps to ensure even cooking,
03:14giving wings their signature crispy outside and juicy inside."
03:17Commercial fryers are designed to maintain the right oil temperature,
03:20even during large batches, which is key to getting wings cooked just right.
03:24Perhaps you've tried marinating or brining some homemade wings, but you may have struggled to
03:28find as much time or space to do it as the top restaurants. Marinating or brining can infuse
03:33wings with flavor while also tenderizing them. Leaving the wings in a marinade for a few hours
03:38usually does the trick, but Jake Craddock recommends marinating overnight. As he notes,
03:42"...this allows the flavors to penetrate deep into the meat,
03:45making for wings that are fully flavored all the way to the bone, not just on the surface."
03:49Jay Park agrees, adding that marinating is particularly important when making
03:53Korean-style wings, which are known for their bold flavor.
03:56"...that's bold, that's sexy."
03:58As for brining, the process consists of submerging the poultry in a solution of salt
04:02along with other ingredients like sugar, spices, and garlic. Since brine is a liquid,
04:07it can penetrate deep into the meat and imbue it with flavor. Brining also helps to denature
04:11the muscle fibers in the chicken, breaking them apart and making the meat more tender.
04:15For best results, use one cup of table salt per gallon of liquid and heat the mixture until the
04:20salt completely dissolves. Let the concoction cool before adding the wings and brining them
04:24for between 2 and 12 hours. Once the brining process is complete, it's important to pat
04:28the wings dry with paper towels, as excess moisture can interfere with the browning process.
04:33Many restaurants swear by their signature seasoning mixes,
04:36which have been perfected over the course of some careful calibration. These blends often
04:40include a combination of distinctive herbs and spices that make the dish stand out from
04:44its competitors. As Jay Craddock reveals,
04:47"...our proprietary sauces and seasonings are game-changers. At Humble Baron,
04:51we craft a house-made seasoning blend that's unique to our wings. Once you've created a
04:55signature flavor, it's nearly impossible to find anything comparable elsewhere."
04:59So when's the best time to toss chicken wings in seasoning? This can technically
05:02be done before or after cooking, although Jack Maschini says it's best to season them
05:06right after frying while they're still hot, so that the seasoning sticks to the wings.
05:10Jay Park agrees, explaining,
05:12"...if you're using dry rubs like Cajun or lemon pepper,
05:15apply them immediately after frying when the wings are still hot to allow the seasoning to stick."
05:19Park also notes that seasoning poultry with a basic mix of salt,
05:23pepper, garlic powder, and paprika before frying can also enhance the flavor. Whether you opt to
05:28season the wings before or after cooking, it's best to place the seasoning and the chicken in
05:32a bag and shake them together. This will ensure that the wings are evenly coated in the mix of
05:36herbs and spices, ensuring consistent flavor and texture. There's something special about
05:41breaded chicken wings, as they add an extra crunch that elevates the whole experience.
05:45Breading also locks in moisture during the frying process,
05:48leaving the wings tender and juicy on the inside.
05:50Ooh! Juicy!
05:53While there are many different breading recipes, Jack Maschini at Wingsnob uses a mixture of flour,
05:58cornstarch, and spices like salt, pepper, garlic powder, and paprika. Meanwhile,
06:03Jay Craddock's wings at the Humble Baron are coated in seasoning, egg, hot sauce,
06:08and some mustard. While Maschini's mix of ingredients delivers a lighter and perhaps
06:11more classic take on chicken wings, Craddock's use of hot sauce and mustard introduces a welcome
06:16element of tangy heat. After the wings are coated in the breading, Craddock dusts off
06:20any excess crust and places them on a sheet tray for at least five minutes to allow the
06:24breading to adhere to the chicken. Many restaurants also bread their chicken wings twice prior to
06:28frying. As Maschini explains, double dipping into the breading and refrigerating the wings for a
06:33short period before frying can also improve the crunch. Coating chicken wings in cornstarch helps
06:38absorb moisture, allowing it to crisp up during cooking. Meanwhile, tossing the meat in baking
06:42powder decreases the pH of the chicken skin, resulting in more even browning. It's important
06:47not to confuse baking powder with baking soda. While both are leavening agents, baking soda is
06:52100 percent sodium bicarbonate, whereas baking powder is composed of sodium bicarbonate as well
06:57as an acid like cream of tartar or cornstarch. Coating the poultry in baking soda instead of
07:01baking powder is likely to leave the wings with a rather unappealing flavor. Jack Maschini says
07:06that covering chicken wings in a mix of baking powder and cornstarch is especially useful when
07:10baking, as he explains, it can help achieve an extra crispy texture by helping to dry out the
07:15skin during cooking. Jay Craddock echoes this sentiment by noting,
07:19"[Baking powder is key because it acts like a salt. It helps draw moisture to the surface,
07:23where it can evaporate. Since they have similar reactions, we typically combine
07:27baking powder and table salt to amplify this effect, resulting in extra crispiness."
07:31Did you order original recipe or extra crispy?"
07:36Many chefs double fry their chicken wings to achieve the perfect balance of an extra
07:40crispy outer layer and a juicy and tender inside. As Jay Park explains,
07:44the first fry is to cook the wings through. The second fry is to crisp up the outer skin or
07:48batter. To replicate this at home, do the first frying and hold the wing in the air for one to
07:53two minutes, and then do the second frying. This process helps render out excess fat,
07:57making the skin crunchier. The resting period between the two frying sessions also allows
08:01more time for the water to evaporate off the skin of the wings, leaving a crispier and more
08:05desirable final result. Jack Maschini goes a step further, recommending that the wings should first
08:10be fried at a lower temperature of around 325 degrees Fahrenheit, and later returned to the
08:15deep fryer for a second round at 375 degrees. Furthermore, if you're double frying wings at
08:20home, you can fry them partially ahead of time and freeze them until you're ready to finish cooking.
08:24While most restaurants don't do this, it can be a nice shortcut for home cooks who are short on time.
08:29While many restaurants deep fry their chicken wings to create a crispy outer layer while keeping
08:34the inside juicy, this is by no means the only way to do it. Smoking wings can imbue them with
08:38a delicious, charred flavor and tenderize the meat, making it melt-in-the-mouth succulent.
08:43Slow-cooking the wings on low heat with wood chips can infuse them with a deep,
08:46smoky aroma that's bound to satisfy barbecue enthusiasts.
08:51Smokin'
08:53Jake Kratik is known for his innovative approach to Southern cuisine, which includes his signature
08:57hickory-smoked chicken wings. They're slow-smoked before being flash-fried and tossed in a special
09:02dust and drizzled with honey. The flash-frying method, where meat is fried for short periods
09:06of time at a high temperature, creates a crunchy exterior without drying out the interior.
09:10To make flash-fried smoked wings at home, season them and smoke them for about an hour and a half
09:14at 225 degrees Fahrenheit. Once the wings reach an internal temperature of 145 degrees,
09:20they're ready to be flash-fried. To do this, preheat the oil to 375 degrees and deep-fry
09:25the chicken wings until their internal temperature reaches 175 degrees.
09:29After the wings have been removed from the deep fryer, most restaurants use a rack to
09:33drain them of any excess oil. Once nice and dry, they can be tossed in a sauce for more depth of
09:38flavor. Many restaurants also offer a range of sauce choices to customize the wings to everyone's
09:42personal tastes. Wing Snob offers close to 20 different sauces, such as Buffalo Lemon Pepper,
09:47Garlic Parm, Honey BBQ, and Cajun, while Bonchon's signature sauces include Soy Garlic and Spicy.
09:53The wings at Wing Snob are coated in a sauce or glaze during the last few minutes of frying
09:57or grilling to help the flavor set. According to Jack Maschini, it's best to toss the wings
10:02in the sauce immediately after they come out of the fryer so that they fully absorb
10:05the sauce's flavors and maintain a crispy texture.