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Those don't look crispy....

I need to step up my wing game! Thanks for the vid!

I love the appreciation for rice sir. You the man dude. Thank you for sharing. Love

Let's be honest, Dustin is only hanging out with Noah because he reminds him of his coach Mike Brown!😂😂😂

Bro all i hear is gambit from wolverine deadpool whenever dustin speaks

Bruh. Please post AT LEAST monthly. You'll get more subscribers fs

This is the worst recipe for hot wings. I ruined five pounds of wings. Too salty they shouldn’t have any salt and baking powder terrible recipe.

Sean Evans: Spice Lord.

what was this channel supposed to be?

Trying to cope since Dustin to Islam..

Imagine your son comes home and says a kids dad could beat you up... "Oh yeah who is the tough guy? whats the dads name??" kid: "Dustin Poirier.." me: "ohhh... you be nice to that kid son. heres some extra lunch money to give them."

Imagine a dustin vs volk in a cook off

Who here 2024

June 1st 2024 lets get it done Poirier!!!!!

So when making the spicier wings on the show do they mix butter with the hot sauce?

I have a bottle of his maple hot sauce so freaking good true to the roots!

I love Dustin but that ain’t jambalaya…coming from Lafayette he knows better.

Those wings are not done 😂

I like the show and this how-to-tutorial so much that I have posted both the recipe and the Neil Degrasse Tyson episode on my FacePlant page in hopes of inducing a larger bunch of recipe and sauce submissions. Armed with following collected data, our community of wings eaters just might end the wars in Ukraine and the middle East. ("Middle Eats " ?)

I may be a bit weird, because I don’t like my wings crispy.

Does steaming them reintroduce moisture in the skin that you were originally trying to eliminate with the dry brine?

I would watch Dustin sweep the air! Just saying lol

Sponsored and not good. Woof

thank god they put the butter in the sauce. wouldn't want to do too much work after the 46 minutes of cooking your wings

After you knock out Conor and have a beer, it hits different 😂😂😂😂😂🇮🇪

I think it's a matter of taste. When we've used baking powder, the wings have come out crispy, but dry and salty. Our preference is simply to toss the wings in olive oil and lay them atop Lowry's seasoned salt, sprinkling the other side with Mccormick's Montreal Steak seasoning. They really don't stick to the pan, there's practically no prep (no dry brine or steaming), they take a mere 8-10 mins a side at 400F, and they come out delicious and juicy. Toss immediately in buffalo sauce and you're off to the races. The residual oil helps crisp the skin while the chicken fat renders and blends with the butter in the sauce to make a delectably adherent layer. So long as you start with room temperature wings and don't oversalt (or overcook), you should be in good shape.

For the baking powder, I’ve tried a dry brine before and after I had baked and tossed the wings the wings themselves almost had a gritty or cakey texture. Is this just incorrect dry brining?

Where’s the recipe bro?

I’m gonna try and make this tomorrow, would it be okay if I also added shrimp or should I keep it to sausage and chicken?

Dustin is class😍🤗