Why I Steam My Chicken Wings
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Crispy chicken wings are non-negotiable. But if you’re not battering or breading them, keeping that skin crispy (especially after saucing) is where most people fail.
In this episode, I’m sharing the steam-first method that changed the way I make wings. It pre-renders the fat, tightens the skin, and sets you up for glass-like crispiness whether you fry, bake, or air fry. No breading. No gimmicks. Just properly cooked wings for purists.
If you’ve ever had wings go soggy the second they hit the sauce, this is the fix.
Go feed yourself.
#Recipe #cooking #chickenwings #crispychicken
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22 Comments
11:20 dark meat chicken? Always thought wings were white meat.
Or….Go to Buffalo Wild Wings, get juiced up on some Tap Beer, then order some wings……Good work though. Nicely done.
ive been watching you for years, but that blue cheese sauce? total bitch move bro. What the fuck was that about? LOL
Really wish you would've at least mentioned a way you can steam these wings without the expensive gadget… I guess I'll watch Alton Brown's video…
How long to steam them though
i bet this technique can be applied to crispy skin porkbelly
Please don’t wear that hat again…
My work made me do this and I wasn’t keen. The wings had the smell and flavour of reheated chicken after frying. I can’t put my finger on it quite, but something was just off about it. But I think I know why – they didn’t “dry” they were cooled and kept in a tub and got all fatty and gelatinous and white.. I’ll try this with the drying step
Why I season my steam not my chicken wing
As a Buffalonian, we fry them naked, no steaming. I'm not really sure why it's difficult for other cities outside of WNY to make crispy wings.
Chicken skin doesn’t contain starch.
Waiting 3 days to do the final cook and eat your wings is damn near the exact same level as those monks that meditate for days completely still or don't speak a single word for 50 years
Just made the wings this evening! Outstanding and best tasting wings I have had in a long time. Better than most places I have had wings in a long time🔥
Dark meat chicken is though? Since when? They didn't send me the email with the patch notes
Dark meat chicken is tough? 😂
RIP Food Network. It used to be so good.
Alton Brown still makes YouTube videos, though. He's still at it, baby!
As a former line cook, I would suggest par baking the chicken wings on a wire rack in a pan at 375 for 20-25mins. let them chill overnight then frying them for 10-13 mins at 425, you’ll get the same results in less time
I love chicken wings, but 3 days for chicken wings is a bit ridiculous. I never had issues just drying them really well, seasoning them, and then throwing them into the air fryer. I don't have to plan wings 3 days ahead.
"if you're a chicken wing purist you don't batter your wings". Edit that out bro.
I steam my chicken wings because Alton Brown told me to do so years ago too
"Sir, how much umami is in that sauce?"
"Yes."
Now the meat taste old and tough sorry, terrible video, nobody makes wings over three days