Hey guys, a few notes: 1. As we said (briefly) said in the video, an air fryer seems to work quite well for this. We don’t own an air fryer - mostly because we tend to run short on counter space and high on pretentiousness - but it seemed to be the perfect sort of gadget for this specific job. Our patron Hendrik de Kock was awesome and helped us test the recipe for the air fryer - he settled on 11 minutes, 400F (205C), with the same pre-oiling we did with the oven method. End result looked pretty legit to me: i.imgur.com/Z1TkBAB.jpg 2. For some stuff you can do with the garlic oil - off the top of our head, you can use it as a topping for blanched vegetables. Blanch some romaine lettuce - a quick ten seconds is enough - and top it with the garlic oil and some oyster sauce. Awesome. You could also make a quick sort of Yunnan cold rice noodle (凉米线) with it - just toss some cooked rice noodles with the garlic oil, diluted sesame paste, hoisin (because I’m pretty sure y’all can’t get Yunnan style sweet bean paste), chili flakes, crushed roasted peanuts, blanched Chinese chives, and blanched bean sprouts. Plus salt/sugar/MSG of course. Maybe a bit of furu (fermented bean curd) and chili oil if you want to go all out. 3. Marination time. For this dish, the poaching in the garlic liquid really does a whole lot of heavy lifting in letting the garlic flavor absorb into the chicken. In the video, we gave a lower bound of 30 minutes, though I suppose I should come clean and say that we only tested down to 45 minutes. Obviously, longer marination times are better, but at around the 2-3 hour mark you’d be hitting the point of diminishing returns in my opinion. 4. For the crispy skin liquid, one note is that the vinegar we use here in China is 3.5% acetic acid, while in the west, Heinz is 5%. I don’t *think* it should make much of a difference in the end product, but hey, let’s minimize variables anyway - if you’re using Heinz, go with 1 part maltose/syrup to 1 part water to 2 parts white vinegar. Some crispy skin liquid recipes are diluted anyway. 5. Oh, and on that note, if you happen to have Chinese red vinegar (大红浙醋) on hand, that’d be the more classic route to go re crispy skin liquid. For us during testing, white vs red vinegar didn’t seem to make *all* that much of a difference either way. 6. The reason for the difference in quantity re garlic pre-peeled vs whole heads is that - in my experience over here in China at least - pre-peeled garlic just never feels quite as... garlicky. If you're looking to minimize garlic usage (because 500g of garlic is indeed borderline unreasonable), I think you could get away with two heads of garlic if you bumped the garlic powder quantity up to, say, 2 tsp. And just in case - because I didn't spell it out explicitly in the video - if you're going the whole-heads-of-garlic route, obviously peel the garlic. 7. The fish sauce in the marinade is a sub for white soy sauce, which's used in some Cantonese chicken marinades in a restaurant context to help preserve the color of the bird (though fish sauce is sometimes used in a restaurant context over here as well - less so in home kitchens). If you feel strongly on the subject, you could swap that fish sauce for soy sauce. And obviously, don't waste your Phu Quoc on this - use a cheap-o fish sauce. 8. Oh, for everyone that's asking about the knife... it's a recent purchase. It's a Husa knife: en.wikipedia.org/wiki/Husa_knife If you're China-based, you can find them on Taobao - search "户撒娄氏刀王". Always good to support traditional hand-forged knife makers, as its a bit of a dying art.
Yo, for your crispy skin quest, try raising the pH with 1/4 tsp sodium carbonate or like 7 grams of baking soda (for this recipe). All that vinegar in your marinade is killing the crunch. Alkaline pH = crispier skin.
@@heyitsmeshaz We tried that and it helped for sure, but for home use we also don't want to get water in the jar so that it can keep longer... so we still haven't found an alternative way yet.
@@Adit86 This is a different approach. The vinegar and maltose forms a sort of gel, and *that* lacquered gel provides the crunch. Works phenomenally for these wings - it's the moisture content of the bird that's an issue, not the pH of the skin.
My guess as to why pre-peeled is not as garlicky: the mechanical beating and shaking used to release the skins bruises the cells and releases the allicin early and degrading it before it hits your home, not leaving as much to be released when you mince it. When needing to peel a large amount, you can put the cloves between two metal bowls and shake them vigorously. When doing a small quantity, i usually just whack them with the side of the knife. EDIT: far from me from passing moral judgement on someone's choice of garlic. I hope it didn't sound judgemental. Thank you for the recipe. I'm eager to try it out.
I despise it when people say that their dish requires a lot of garlic and they use barely 8-10 cloves. Now THIS. THIS is what I call a lot of garlic. Hell yeah. I am pleased.
@@ineedaname1341 seriously, I've heard him make a few comments against the US before but never anything against the Chinese government. He made a whole video defending the wet markets - and given the two theories of Covid's origin (that it either came from a lab or a highly unhygienic wet market) it is odd to make these jokes about the US without first criticizing the society that he currently lives in. And yet here he's criticizing the FDA for being overly regulatory?
Tip for measuring the weight of sticky ingredients: Make it the first ingredient you measure. Use your mixing utensil for scooping. Before scooping said ingredient, place the utensil in your mixing dish and on top of your scale. Zero the scale. Scoop and let the utensil sit freely back in the bowl. If high, you can easily put some back; if low, you can easily get more.
I like to put the container of the sticky substance on the scale. Let’s used peanut butter as an example. I’d put the jar of PB on the scale then zero out the scale. From there I’d scoop out the peanut butter with the still on the scale. If you need 15 grams, for example, you’d be aiming for -15 on the scale. From there it’s easy to put some back if you go over or scoop out more if you are under.
One way to identify real honey is to check if it cristalizes over time. Honey is an unstable invert sugar, so it cristalizes over time instead of remaining in liquid form perpetually.
Yes, but also most mass produced honey has some agent for preventing cristalization, so it'd be harder to know which is just 100% syrup which are mixed with actual honey or which is real honey but with added stuff. Personally i just go for the cristalization, but another way is just to taste it, real honey just tastes completely different than any mass produced crap
@@Bojoschannel testing by taste is not a good option. Honey varies widely and wildly in taste depending on the flowers the bees fed on. I've tasted honey made by bees that fed on mint and rosemary flowers, to name a couple, and each one had a distinct taste that matched the bees' diet. Also, I believe that the species of bees also affects the flavor. I've tried honey from standard Africanized bees and from the Mesoamerican stingless bees. The flavor is different.
@@CalebCalixFernandez of course it is different depending on the flower it comes from, but the difference in complexity between a processed honey and a "real" one is night and day. Also most of processed honey is pasteurized, reducing even further the flavor and nutritional value
Okay maybe that's my coddled European ass speaking but over here everything needs to be labeled properly and the ingredients have to be listed. If it's fake honey, you'll be able to tell from what's written on the package
@@lovecinnamonxx but a lot of honey imported into the EU is still fake - it just means the exporting country lied on the documentation. These days the faking is really big business - pollen is added and so on. The EU standards bodies are trying to crack down on it but it's a bit of an arms race. (long story short, buy honey labelled as from the EU, not as "mix of EU and non-EU" to improve your chances of getting the real deal. I'm in Belgium so pretty definitely EU too)
I was about to suggest an air fryer as I have had great success using one for wings using a basic Chinese flavor profile. But, then I saw the blurb pop up onscreen confirming it. Which is not to say that I won't be trying the other methods showcased here.
Yeah! Hendrik did a lot of legwork there - huge thank you to him helping out. This was his result at 400F for 11 minutes - with the same pre-oiling we did with the oven: i.imgur.com/Z1TkBAB.jpg From the look of it, I would definitely label the air fryer as preferable to the oven. Would have to try them side by side with the shallow frying/oil ladling to see if there's any difference texturally, but yeah. This feels like one of those jobs that the air fryer was born to do.
@@brokenglassshimmerlikestar3407 Probably not too bad actually, I imagine? It’s mostly marinade so the chemicals don’t stick much anyway, and both the wings and crunches are thoroughly heated.
Try putting it on various random things, they're good~~ Mac and cheese is a good application, I also love putting it in random salads, soups, steamed/blanched vegetables...
The garlic oil can be used for fried rice or be mixed with chili oil as a condiment to put over fried eggs or just anything you want a spicy garlic kick
To be fair. He did say a “borderline unreasonable amount of garlic.” That powder is the only thing keeping it from being a completely unreasonable amount of garlic
as a sichuan person cantonese food have always fascinated me as their approach is so different, almost mysterious thank you so much for making it more accessible xD I subbed and I'll be following along your stuff
Garlic oil is great for making croutons! Cubed bread, toasted+dried in a low-ish oven... immediately toss with salt, pepper, maybe some parm, and plenty of garlic oil. Bob's your uncle.
@@anonymousperson6084 Some people do it that way. I feel like you get a better result and have to use less oil if you do it straight out of the oven. Dump the still hot bread cubes in a large bowl, hit them with seasonings and oil, toss toss toss, done.
Agreed, I make a fair amount of Korean recipes and this looks completely within reason for a few dishes. It cooks up so well in these applications that it's weird without it.
Have you guys tried separating the skin from the bird? Like getting under the skin to season but separating it from the flesh while leaving it on, then let it sit in the fridge over night? I do that when I roast chicken and it comes out insanely crispy. It might help with this
I'm surprised I didn't think to comment this, especially after Peking duck was mentioned at the end of the video. That's very much the reasoning behind inflating the skin on the duck during preparation (though of course it's much more necessary for duck with that thicker fat pad they carry), to allow the fat to render and limit moisture from leeching directly into the skin from the meat.
I'm making these right now, and just got done with the maltose. When you described what handling it is like, you were, ironically, not sugar coating it.
Ahhhh I bet these are really good. My personal cooking white whale is matching my grandmother's paratha. I think all fellow Indian/Pakistani brothers and sisters will relate. Maybe one day I'll achieve it but I think it's going to be a long road. I bet they'd be really amazing with Chinese cuisine too, and honestly pretty much every cuisine haha. Quick edit: Wouldn't double frying be super ideal here? Kind of a blanch to cook then fry for crispiness situation? At least for the home cook anyway I don't really have any experience with mainland Chinese kitchens so I can't really comment on their techniques.
This is the first video I’ve ever seen of yours and I really liked it! I was just curious, considering that the garlic sand contains bread crumbs would it possible to use it as the dry portion of a frying mix? It was the first thing that popped in my head when you mentioned the bread crumbs!
I don't know how accessible they are to you guys over there, but have you considered an American-style vertical smoker? I have a propane-fired one, and I recently used it to roast a duck. The crispy skin still eluded me, since the highest it can go is 275 F, but I got pretty damn close. I think I can rig it with extra insulation and a modified burner to reach temperatures high enough to get that crispy skin.
believe chefsteps has a video on peking duck that might be worth checking out in your search for trying to figure out this chicken at home. I think they use the oil ladle method, but also do a lot of prepping for the skin, namely stuff like blowing air under it to separate it from the meat, and letting it air dry in the fridge.
I just wanted to comment about the temperature and leaving food out in room temperature thing real quick! It’s nothing malicious, and I hope I’m not being rude about this, but you can actually leave cold food out for up to 6 hours without time temperature control and hot food can be left out for 4 hours! I’m ServSafe certified, and this was apart of our test
Between the acid, sugar, and salt in the marinade (which is essentially a brine) and sugar coat for this recipe, I don't think there's a whole lot to worry about leaving this stuff at room temperature in front of a fan for a few hours.
Important! Please read guys I hope you see it I discovered the trick to crispy chicken skin Pour boiling hot water over the chicken first! Sounds counterintuitive but trust me. Just pour hot water over the skin or dunk it quickly in boiling water Let it sit and dry for a few mins it should be pretty quick and *then* do the oil ladle method or any other method you want to crisp up the skin. Note: I didn't watch the video properly so forgive if that is part of process already
What would be better, the shallow-frying method or regular deep frying? I do have a deep frying set up, but I don't have a strainer with a long enough handle to be super comfortable ladling and splashing hot oil around. I'd have thought that part of the reason to oil-ladle with a whole bird is just size and shape, which wouldn't be an issue for wings?
About the whole danger zone thing: While pathogens do multiply in room temperature meat, they also die at cooking temperatures. As long as you heat your meat throughout properly afterwards, leaving it at room temperature for a couple hours doesn't harm anyone.
My local chinese restaurant does the best chicken fried wings I've ever had. I dont know how they do it but not even the bones survive. It seems to be just regular wings fried with a bit of seasoning? Worth every cent.
Have you tried letting the chicken rest a few minutes in between the shallow fry and basting steps? Almost like double frying, allowing moisture migrate to the surface might keep the skin crispy. Stuff like French fries or Korean fried chicken is typically double fried to good effect; maybe that's the secret here too?
Yeah, closest we got was to *quickly* ladle water/marinade over to simply firm up the skin a bit, then do the oil ladling method (100-120C) for ~10 minutes to cook the chicken through, then let it hang for 10 minutes, then do the oil ladling method at a high temp (165-170C) to crisp up and brown the skin. But no matter what we did, the chicken always had the same problem - at first it'd be crispy... but then after literally, like, three minutes excess moisture from the bird would start to expel and soften the previously crispy skin. I think the secret has something to do with puncturing the skin in various places, in order to allow the juices from the bird to come out before the final oil ladling process. But it's a delicate process, because you obviously don't want too many random drips of chicken juice dipping down into 170C oil. I do think that we might be only ~5 or so good tests away, because I think near the end there we were definitely making some progress. To be completely frank, I just got a little tired of trying to figure out the chicken - we took a week off there simply because we felt we were getting closer... but at the end of the week it just still wasn't up to standard. The wings, however, were completely delicious and ready to go, so we though "eh fuck it, more people'll make the wing version anyway" :) I'll try to tackle the chicken again & try a few more things later in the year.
Ok, so I just made these bad boys and am currently devouring them. Quite possibly the best wings I've ever had. A few things to note: 1. Don't feel bad buying some pre-peeled garlic. I peeled 4 heads of them and it takes more time than I would have liked 2. Watch your oil temperature like they said. I figured I would eyeball it based on my flame and ended up with oil shooting out of my wok like none other and burning my arm slightly.... So start low and you can always turn up the flame slightly as you feel fit. 3. Don't let the two day process scare you. I did this and although a lot of work these wings are mindblowing. Crispy, juicy, full of flavor. I paired mine with some garlic broccoli, some rice and Lao Gan Ma and was an awesome meal.
Yeah it's odd how much they start to bubble up around the 150C mark if you're deep/shallow frying them. Hope my warning was enough for folks, glad you enjoyed the recipe :)
A way to peel garlic easier? Smash them first with the flat surface of "meat knife" (the ones that Asians usually have at their home) or a big knife before peeling. It'll make the peeling smoother. Edit: 6:47 actually showed how to do just that. Idk, it already looks easy to peel for me.
Cool, right? An A Chang people's knife from Yunnan near the Myanmar border that we got off Taobao. While I (Chris) prefer a Chinese vegetable cleaver for general purpose stuff, the rocking motion of that A Chang cleaver is awesome for mincing aromatics.
How long could I reasonably keep the uncooked chicken wings in the fridge until they turn mushy again? I plan on bringing these to a cookout and prepare them on-site with the wings being prepared 4 days in advance while I whip up other stuff. Does that seem like it would work?
In theory, ladling would make the outside crispy without drawing too much moisture from the inside. Deep frying might lead to a too dry end product because you do not have a starch/egg/breadcrumbs coating.
Get a bad case of food poisoning and you'll respect the DANGER ZONE. Also most people who have caught the stomach flu, stomach bug or day flu actually got food poisoning and didn't know it. Realistically though the chicken is marinated and then boiled in a very salty marinade then brushed with a highly acidic solution so it will probably slow the speed that the bacteria multiplies therefore making it safe to recook and consume. So the question I ask is how many dishes do you know of that leaves raw meats out of refrigeration that aren't treated with salt, sugar, acid, dehydrated or pink salt and then not recooked. Honestly why risk the chance of getting sick if its just as easy to put it in the fridge. Another option would have been a dehydrator for a couple hours at 165 degrees after cooking.
Good recipe. The smell of garlic has completely permeated my house, I fear it will never leave. Also, any suggestions on what to do with the leftover marinade?
So what happened to all the garlic marinade you boiled and the took the chicken out of, couldn't that also be used in something? Garlic doesn't exactly let things grow in it.
Hi Chris, Is the boiling of the chicken legs important to the crisping process, or merely to help get the garlic flavor. Basically if I wanted to just get extra crispy skin for my chicken wings could I just skip to the golden syrup step, cook them in one of the 3 ways and then flavor them with my buffalo sauce after baking just like normal?
Nah this is a very specific approach. You could play around with altering this recipe to make something buffalo wing-esque, but if you want shortcuts I'd just do a buffalo wing specific recipe.
many recipes call for garlic and/or ginger so I am not surprised if a good size of storage is dedicated to just these, and the smells perpetuating throughout your home. XD
ServeSafe is important if you work in a Restaurant. I always am very concerned in the the kitchen about food safety. LOL But that said at home forget it. I think you can get that crispy skin by spatchcocking your whole chicken and cooking it like the oven chicken wings. Or fry the whole chicken if you have a fryer that big, a turkey fryer would work.
Hi Chris - lots of people been asking about that Orc Axe / Anime Cleaver you're using so you could probably put the Taobao link for purchase - may help small (minority) A Chang people businesses too :D
Oh man, anything with that much garlic must be for me. I kind of want to try and combine this with J Kenji Lopez Alt's crispy oven wings method (coat wings in equal parts salt/baking soda/corn starch before drying, then bake)
Is there a not-so-secret option/method #4? Where you can put the wings with the panko into an air fryer? Genuinely asking if there was a simpler method than oven, since air fryer is pretty similar?
Hey guys, a few notes:
1. As we said (briefly) said in the video, an air fryer seems to work quite well for this. We don’t own an air fryer - mostly because we tend to run short on counter space and high on pretentiousness - but it seemed to be the perfect sort of gadget for this specific job. Our patron Hendrik de Kock was awesome and helped us test the recipe for the air fryer - he settled on 11 minutes, 400F (205C), with the same pre-oiling we did with the oven method. End result looked pretty legit to me: i.imgur.com/Z1TkBAB.jpg
2. For some stuff you can do with the garlic oil - off the top of our head, you can use it as a topping for blanched vegetables. Blanch some romaine lettuce - a quick ten seconds is enough - and top it with the garlic oil and some oyster sauce. Awesome. You could also make a quick sort of Yunnan cold rice noodle (凉米线) with it - just toss some cooked rice noodles with the garlic oil, diluted sesame paste, hoisin (because I’m pretty sure y’all can’t get Yunnan style sweet bean paste), chili flakes, crushed roasted peanuts, blanched Chinese chives, and blanched bean sprouts. Plus salt/sugar/MSG of course. Maybe a bit of furu (fermented bean curd) and chili oil if you want to go all out.
3. Marination time. For this dish, the poaching in the garlic liquid really does a whole lot of heavy lifting in letting the garlic flavor absorb into the chicken. In the video, we gave a lower bound of 30 minutes, though I suppose I should come clean and say that we only tested down to 45 minutes. Obviously, longer marination times are better, but at around the 2-3 hour mark you’d be hitting the point of diminishing returns in my opinion.
4. For the crispy skin liquid, one note is that the vinegar we use here in China is 3.5% acetic acid, while in the west, Heinz is 5%. I don’t *think* it should make much of a difference in the end product, but hey, let’s minimize variables anyway - if you’re using Heinz, go with 1 part maltose/syrup to 1 part water to 2 parts white vinegar. Some crispy skin liquid recipes are diluted anyway.
5. Oh, and on that note, if you happen to have Chinese red vinegar (大红浙醋) on hand, that’d be the more classic route to go re crispy skin liquid. For us during testing, white vs red vinegar didn’t seem to make *all* that much of a difference either way.
6. The reason for the difference in quantity re garlic pre-peeled vs whole heads is that - in my experience over here in China at least - pre-peeled garlic just never feels quite as... garlicky. If you're looking to minimize garlic usage (because 500g of garlic is indeed borderline unreasonable), I think you could get away with two heads of garlic if you bumped the garlic powder quantity up to, say, 2 tsp. And just in case - because I didn't spell it out explicitly in the video - if you're going the whole-heads-of-garlic route, obviously peel the garlic.
7. The fish sauce in the marinade is a sub for white soy sauce, which's used in some Cantonese chicken marinades in a restaurant context to help preserve the color of the bird (though fish sauce is sometimes used in a restaurant context over here as well - less so in home kitchens). If you feel strongly on the subject, you could swap that fish sauce for soy sauce. And obviously, don't waste your Phu Quoc on this - use a cheap-o fish sauce.
8. Oh, for everyone that's asking about the knife... it's a recent purchase. It's a Husa knife: en.wikipedia.org/wiki/Husa_knife If you're China-based, you can find them on Taobao - search "户撒娄氏刀王". Always good to support traditional hand-forged knife makers, as its a bit of a dying art.
Yo, for your crispy skin quest, try raising the pH with 1/4 tsp sodium carbonate or like 7 grams of baking soda (for this recipe). All that vinegar in your marinade is killing the crunch. Alkaline pH = crispier skin.
pastry chef tip - for maltose and glucose, use very wet hands and just grab quickly a small glob, it won't stick at all, makes life much easier.
@@heyitsmeshaz We tried that and it helped for sure, but for home use we also don't want to get water in the jar so that it can keep longer... so we still haven't found an alternative way yet.
@@Adit86 This is a different approach. The vinegar and maltose forms a sort of gel, and *that* lacquered gel provides the crunch. Works phenomenally for these wings - it's the moisture content of the bird that's an issue, not the pH of the skin.
My guess as to why pre-peeled is not as garlicky: the mechanical beating and shaking used to release the skins bruises the cells and releases the allicin early and degrading it before it hits your home, not leaving as much to be released when you mince it.
When needing to peel a large amount, you can put the cloves between two metal bowls and shake them vigorously. When doing a small quantity, i usually just whack them with the side of the knife.
EDIT: far from me from passing moral judgement on someone's choice of garlic. I hope it didn't sound judgemental. Thank you for the recipe. I'm eager to try it out.
I despise it when people say that their dish requires a lot of garlic and they use barely 8-10 cloves.
Now THIS. THIS is what I call a lot of garlic. Hell yeah. I am pleased.
You'd probably like Boudin if you haven't tried it.
Happy Louisianan noises.
"FDA freedoming up our kitchen" made me laugh for a good minute.
I’m sure the CCP’s approach is better?
FDA stands for Freedom Distribution Administration now
@@dorefish-bieler7330 probably, at least they don't blatantly serve the interests of 5 corporations
And oh god this thread is going to turn into a mess
@@ineedaname1341 seriously, I've heard him make a few comments against the US before but never anything against the Chinese government. He made a whole video defending the wet markets - and given the two theories of Covid's origin (that it either came from a lab or a highly unhygienic wet market) it is odd to make these jokes about the US without first criticizing the society that he currently lives in. And yet here he's criticizing the FDA for being overly regulatory?
Tip for measuring the weight of sticky ingredients:
Make it the first ingredient you measure. Use your mixing utensil for scooping. Before scooping said ingredient, place the utensil in your mixing dish and on top of your scale. Zero the scale. Scoop and let the utensil sit freely back in the bowl. If high, you can easily put some back; if low, you can easily get more.
I like to put the container of the sticky substance on the scale. Let’s used peanut butter as an example. I’d put the jar of PB on the scale then zero out the scale. From there I’d scoop out the peanut butter with the still on the scale. If you need 15 grams, for example, you’d be aiming for -15 on the scale. From there it’s easy to put some back if you go over or scoop out more if you are under.
If the recipie calls for oil, I measure the oil first. Honey slides right off of a spoon with residual oil
I recommend heating the spoon in hot water before you measure the sticky stuff. Comes right off.
One way to identify real honey is to check if it cristalizes over time. Honey is an unstable invert sugar, so it cristalizes over time instead of remaining in liquid form perpetually.
Yes, but also most mass produced honey has some agent for preventing cristalization, so it'd be harder to know which is just 100% syrup which are mixed with actual honey or which is real honey but with added stuff.
Personally i just go for the cristalization, but another way is just to taste it, real honey just tastes completely different than any mass produced crap
@@Bojoschannel testing by taste is not a good option. Honey varies widely and wildly in taste depending on the flowers the bees fed on. I've tasted honey made by bees that fed on mint and rosemary flowers, to name a couple, and each one had a distinct taste that matched the bees' diet. Also, I believe that the species of bees also affects the flavor. I've tried honey from standard Africanized bees and from the Mesoamerican stingless bees. The flavor is different.
@@CalebCalixFernandez of course it is different depending on the flower it comes from, but the difference in complexity between a processed honey and a "real" one is night and day. Also most of processed honey is pasteurized, reducing even further the flavor and nutritional value
Okay maybe that's my coddled European ass speaking but over here everything needs to be labeled properly and the ingredients have to be listed. If it's fake honey, you'll be able to tell from what's written on the package
@@lovecinnamonxx but a lot of honey imported into the EU is still fake - it just means the exporting country lied on the documentation. These days the faking is really big business - pollen is added and so on. The EU standards bodies are trying to crack down on it but it's a bit of an arms race.
(long story short, buy honey labelled as from the EU, not as "mix of EU and non-EU" to improve your chances of getting the real deal. I'm in Belgium so pretty definitely EU too)
"And for those that can't really be bothered".
Thanks for thinking of me in your recipe design ❤
I was about to suggest an air fryer as I have had great success using one for wings using a basic Chinese flavor profile. But, then I saw the blurb pop up onscreen confirming it. Which is not to say that I won't be trying the other methods showcased here.
Yeah! Hendrik did a lot of legwork there - huge thank you to him helping out. This was his result at 400F for 11 minutes - with the same pre-oiling we did with the oven: i.imgur.com/Z1TkBAB.jpg
From the look of it, I would definitely label the air fryer as preferable to the oven. Would have to try them side by side with the shallow frying/oil ladling to see if there's any difference texturally, but yeah. This feels like one of those jobs that the air fryer was born to do.
Oh fuck. "For that garlic wing, you're going to need a borderline unreasonable quantity of garlic" :EYEZOOM:
I do appreciate him knowing this was up to, but not crossing, the borderline.
Was going to say exactly this
And then adding garlic powder to it
I kinda wonder how one's breath will smell like afterwards...
@@brokenglassshimmerlikestar3407 Probably not too bad actually, I imagine? It’s mostly marinade so the chemicals don’t stick much anyway, and both the wings and crunches are thoroughly heated.
I'm mad that I didn't know about garlic sand. Now I must make this delicious sand.
Try putting it on various random things, they're good~~ Mac and cheese is a good application, I also love putting it in random salads, soups, steamed/blanched vegetables...
@@ChineseCookingDemystified the mac and cheese idea sounds spectacular. I think I need to try it with some seafood too.
I been throwing that shit on some rice with scallions and a fried egg. it's a good time
@@ChineseCookingDemystified On my way to make garlic sand ice cream.
@@isaaclai1636 You make the joke, but unironically it might work out with Ginger ice cream.
What the knife - looks like a chef's knife mated with an axe! Will definitely try this wing dish. Many thanks from NYC.
Yeah that's a particular knife. I'm Chinese and I've never seen that
@@brokenglassshimmerlikestar3407 I think because it isn't a Han Chinese cleaver. It is a cleaver made by one of China's 56 ethnic minorities.
I would love to have one of those, if only I had any clue what it was.
The garlic oil can be used for fried rice or be mixed with chili oil as a condiment to put over fried eggs or just anything you want a spicy garlic kick
Good question! I'm going to try this regardless!
I just found this channel recently. You seriously are like, the NileRed of Chinese cooking and I love it.
Yes! And equally awesome and kind of relaxing to watch
CHRIS SOUNDS EXACTLY LIKE NILERED
CCD: 500g garlic
Also CCD: add garlic powder too, because reasons
To be fair. He did say a “borderline unreasonable amount of garlic.”
That powder is the only thing keeping it from being a completely unreasonable amount of garlic
as a sichuan person cantonese food have always fascinated me as their approach is so different, almost mysterious
thank you so much for making it more accessible xD
I subbed and I'll be following along your stuff
Literally killed every vampire in existence within a second
Garlic oil is great for making croutons! Cubed bread, toasted+dried in a low-ish oven... immediately toss with salt, pepper, maybe some parm, and plenty of garlic oil. Bob's your uncle.
Could you toss the cubes in oil before you get them in the oven?
@@anonymousperson6084 Some people do it that way. I feel like you get a better result and have to use less oil if you do it straight out of the oven. Dump the still hot bread cubes in a large bowl, hit them with seasonings and oil, toss toss toss, done.
it's not east asian cooking without a borderline unreasonable quantity of garlic
I'm so glad to know that garlic sand is a thing that exists. What a beautiful phrase, garlic sand.
As someone who loves garlic, that looks like a perfectly reasonable amount of garlic to me
Agreed, I make a fair amount of Korean recipes and this looks completely within reason for a few dishes. It cooks up so well in these applications that it's weird without it.
Woah. I thought the Almazan Kitchen knife was cool, but that one is next level!
Wow, perfectly presented. Chicken wings recipe looks delicious…
Have you guys tried separating the skin from the bird? Like getting under the skin to season but separating it from the flesh while leaving it on, then let it sit in the fridge over night? I do that when I roast chicken and it comes out insanely crispy. It might help with this
Hmm... that's an idea...
Currently chicken'd out, but that might be a route to go when/if we want to tackle this again.
I'm surprised I didn't think to comment this, especially after Peking duck was mentioned at the end of the video. That's very much the reasoning behind inflating the skin on the duck during preparation (though of course it's much more necessary for duck with that thicker fat pad they carry), to allow the fat to render and limit moisture from leeching directly into the skin from the meat.
Oh yeah that's how peking duck skin is made, by separating and blowing air in between
There was a Heston Blumenthal episode on crispy chicken skin something like this.......
@@theherbalizer5145 not sure who that is, I picked this trick up from a Thomas Keller cook book.
I'm making these right now, and just got done with the maltose. When you described what handling it is like, you were, ironically, not sugar coating it.
광둥식 차킨요리인가요? 정말 바삭하고 맛있겠어요 색도 너무 먹음직스럽게 생겼어요 So mice chickens 👍👍👍
some reciepes require standing ovation and this is one of them👏👏awesome guys u r best
As always you crack me up.
Looks absolutely delicious. I would love to try a chicken from one of those hanging ovens.
Ahhhh I bet these are really good. My personal cooking white whale is matching my grandmother's paratha. I think all fellow Indian/Pakistani brothers and sisters will relate. Maybe one day I'll achieve it but I think it's going to be a long road. I bet they'd be really amazing with Chinese cuisine too, and honestly pretty much every cuisine haha.
Quick edit: Wouldn't double frying be super ideal here? Kind of a blanch to cook then fry for crispiness situation? At least for the home cook anyway I don't really have any experience with mainland Chinese kitchens so I can't really comment on their techniques.
My eyes almost fell out of my head when I saw that gargantual amount of garlic in the beginning. OMG
That editing at 4:16 though is really neat!
This looks amazing! The amount of garlic in this looks perfect. 🤤
this is my most favorite dish out of any festive dinner. Finally I can at least mimic this... thanks!
This is the first video I’ve ever seen of yours and I really liked it! I was just curious, considering that the garlic sand contains bread crumbs would it possible to use it as the dry portion of a frying mix? It was the first thing that popped in my head when you mentioned the bread crumbs!
What is that knife and where can I get one?
Even if I don’t get around to making these wings I feel like the garlic sand is something I need in my life.
"Borderline unreasonable amount of garlic" me: he's going to put nearly a bulb in or something. *half a kilo hoves into view* me: *explodes*
The dog at the very end was so cute and friendly! 💓
This is my favorite RUclips channel. Keep it up!
I love your channel! Especially the how to’s on the sauces and sides. Plus we get to see your well loved dogs.
Finally, a recipe that I can MOSTLY recreate in my kitchen!
This looks finger licking good, love this recipe you guys! I hope you'll made one million subscribers for sure. 😉
That a meat clever or an orc axe?
I don't know how accessible they are to you guys over there, but have you considered an American-style vertical smoker? I have a propane-fired one, and I recently used it to roast a duck. The crispy skin still eluded me, since the highest it can go is 275 F, but I got pretty damn close. I think I can rig it with extra insulation and a modified burner to reach temperatures high enough to get that crispy skin.
What's the difference between continuously ladeling oil over it, and deep frying it? Genuinely asking
believe chefsteps has a video on peking duck that might be worth checking out in your search for trying to figure out this chicken at home. I think they use the oil ladle method, but also do a lot of prepping for the skin, namely stuff like blowing air under it to separate it from the meat, and letting it air dry in the fridge.
This looks delicious...I'm going to try this with air fried chicken
I got fried garlic from my local Indian grocery store and it is the best.
I just wanted to comment about the temperature and leaving food out in room temperature thing real quick! It’s nothing malicious, and I hope I’m not being rude about this, but you can actually leave cold food out for up to 6 hours without time temperature control and hot food can be left out for 4 hours! I’m ServSafe certified, and this was apart of our test
Obligatory freak out support commentary while ignoring sodium content!
Additional raging follow up with bad punctuation…..
Between the acid, sugar, and salt in the marinade (which is essentially a brine) and sugar coat for this recipe, I don't think there's a whole lot to worry about leaving this stuff at room temperature in front of a fan for a few hours.
Haven’t seen you guys for a while… nice to have back… good recipe to try… soon…
Important! Please read guys I hope you see it I discovered the trick to crispy chicken skin
Pour boiling hot water over the chicken first! Sounds counterintuitive but trust me. Just pour hot water over the skin or dunk it quickly in boiling water
Let it sit and dry for a few mins it should be pretty quick and *then* do the oil ladle method or any other method you want to crisp up the skin.
Note: I didn't watch the video properly so forgive if that is part of process already
Loved seeing the new cleaver in action. Nice chopper!
The oven method is really depending on the type of oven tho. If you have a fancy one that can go 400f and good circular airflow inside, it'll be ideal
07:41 The exact same pattern as the kitchen paper I used to have. That just totally drew my attention there.
I have never seen so much fish sauce added into anything at once, is that actually the 'normal' amount?
What would be better, the shallow-frying method or regular deep frying? I do have a deep frying set up, but I don't have a strainer with a long enough handle to be super comfortable ladling and splashing hot oil around. I'd have thought that part of the reason to oil-ladle with a whole bird is just size and shape, which wouldn't be an issue for wings?
I definitely have to try this. Thank you dear.
I'm tempted to try a hybrid method in the air fryer. I might have to tinker, but it feels like it could work
Oh God I've been looking for a method to make this kind of crispy chicken THANK YOU
Dear Chris
it is much easier to work with maltose if you make your hands/fingers very wet
About the whole danger zone thing: While pathogens do multiply in room temperature meat, they also die at cooking temperatures. As long as you heat your meat throughout properly afterwards, leaving it at room temperature for a couple hours doesn't harm anyone.
Lacks counterspace for an Airfryer, but is considering a 1 meter radius oven. Yep sounds about right.
My local chinese restaurant does the best chicken fried wings I've ever had.
I dont know how they do it but not even the bones survive. It seems to be just regular wings fried with a bit of seasoning? Worth every cent.
What's the benefit of ladling oil over the wings instead of fully deep frying them?
It's to crisp up the skin without drying out the meat.
Have you tried letting the chicken rest a few minutes in between the shallow fry and basting steps?
Almost like double frying, allowing moisture migrate to the surface might keep the skin crispy. Stuff like French fries or Korean fried chicken is typically double fried to good effect; maybe that's the secret here too?
Yeah, closest we got was to *quickly* ladle water/marinade over to simply firm up the skin a bit, then do the oil ladling method (100-120C) for ~10 minutes to cook the chicken through, then let it hang for 10 minutes, then do the oil ladling method at a high temp (165-170C) to crisp up and brown the skin. But no matter what we did, the chicken always had the same problem - at first it'd be crispy... but then after literally, like, three minutes excess moisture from the bird would start to expel and soften the previously crispy skin.
I think the secret has something to do with puncturing the skin in various places, in order to allow the juices from the bird to come out before the final oil ladling process. But it's a delicate process, because you obviously don't want too many random drips of chicken juice dipping down into 170C oil.
I do think that we might be only ~5 or so good tests away, because I think near the end there we were definitely making some progress. To be completely frank, I just got a little tired of trying to figure out the chicken - we took a week off there simply because we felt we were getting closer... but at the end of the week it just still wasn't up to standard. The wings, however, were completely delicious and ready to go, so we though "eh fuck it, more people'll make the wing version anyway" :)
I'll try to tackle the chicken again & try a few more things later in the year.
I think umai dry bag works also good if it comes to drying the chicken or dry ager
Ok, so I just made these bad boys and am currently devouring them. Quite possibly the best wings I've ever had. A few things to note:
1. Don't feel bad buying some pre-peeled garlic. I peeled 4 heads of them and it takes more time than I would have liked
2. Watch your oil temperature like they said. I figured I would eyeball it based on my flame and ended up with oil shooting out of my wok like none other and burning my arm slightly.... So start low and you can always turn up the flame slightly as you feel fit.
3. Don't let the two day process scare you. I did this and although a lot of work these wings are mindblowing. Crispy, juicy, full of flavor. I paired mine with some garlic broccoli, some rice and Lao Gan Ma and was an awesome meal.
Yeah it's odd how much they start to bubble up around the 150C mark if you're deep/shallow frying them. Hope my warning was enough for folks, glad you enjoyed the recipe :)
A way to peel garlic easier? Smash them first with the flat surface of "meat knife" (the ones that Asians usually have at their home) or a big knife before peeling. It'll make the peeling smoother. Edit: 6:47 actually showed how to do just that. Idk, it already looks easy to peel for me.
That knife is incredible!
The best chicken wings ever i ate on the street bbq in China where they just grilling it on coal in the evening. Simple and crispy.
Those look so amazing. There are at least four restaurants within two blocks of me that offer garlic wings but nothing like this.
Yo that knife you were using for the garlic and shallots looks awesome
Looks great! Now if only the Cantonese place near me did these for their wings instead of just using a bunch of pre-packaged wings and drums...
Can I also just leave the chicken away and use whole garlic cloves instead?
wow that knife is awesome
Cool, right? An A Chang people's knife from Yunnan near the Myanmar border that we got off Taobao. While I (Chris) prefer a Chinese vegetable cleaver for general purpose stuff, the rocking motion of that A Chang cleaver is awesome for mincing aromatics.
How long could I reasonably keep the uncooked chicken wings in the fridge until they turn mushy again?
I plan on bringing these to a cookout and prepare them on-site with the wings being prepared 4 days in advance while I whip up other stuff. Does that seem like it would work?
whats the difference between ladling and deep frying?
In theory, ladling would make the outside crispy without drawing too much moisture from the inside. Deep frying might lead to a too dry end product because you do not have a starch/egg/breadcrumbs coating.
Step 1: Begin with enough garlic to exterminate every vampire in the Blade universe.
Step 2: Optional teaspoon of garlic powder.
Step 1 is actually to get enough garlic eliminate _99.99%_ of vampires.
The last bit of garlic powder is to finish off the 0.01%
Get a bad case of food poisoning and you'll respect the DANGER ZONE. Also most people who have caught the stomach flu, stomach bug or day flu actually got food poisoning and didn't know it. Realistically though the chicken is marinated and then boiled in a very salty marinade then brushed with a highly acidic solution so it will probably slow the speed that the bacteria multiplies therefore making it safe to recook and consume. So the question I ask is how many dishes do you know of that leaves raw meats out of refrigeration that aren't treated with salt, sugar, acid, dehydrated or pink salt and then not recooked. Honestly why risk the chance of getting sick if its just as easy to put it in the fridge. Another option would have been a dehydrator for a couple hours at 165 degrees after cooking.
Good recipe. The smell of garlic has completely permeated my house, I fear it will never leave. Also, any suggestions on what to do with the leftover marinade?
If you're down for more chicken wings, it could be re-used.
So what happened to all the garlic marinade you boiled and the took the chicken out of, couldn't that also be used in something? Garlic doesn't exactly let things grow in it.
I like how you threw 500g of garlic in there, then looked at it and thought, this garlic needs more garlic.. in a powder form.
Heads-up: your cleaver seems to be aspiring to a new career as a bat'leth...
After the sugar coating and drying step, can I freeze a batch/defrost them and fry for another day?
Hi Chris,
Is the boiling of the chicken legs important to the crisping process, or merely to help get the garlic flavor. Basically if I wanted to just get extra crispy skin for my chicken wings could I just skip to the golden syrup step, cook them in one of the 3 ways and then flavor them with my buffalo sauce after baking just like normal?
Nah this is a very specific approach. You could play around with altering this recipe to make something buffalo wing-esque, but if you want shortcuts I'd just do a buffalo wing specific recipe.
I'm going to do the fan method It's staying around 30°f/~1°c outside. I think the chicken will be all right
Where can I get a "knife" like that? Wanted to buy a chinese cleaver but this thing just looks too good.
Where can I get a knife like yourʻs @ 6:46? Thanks!
Do you think a BBQ method would work?
many recipes call for garlic and/or ginger so I am not surprised if a good size of storage is dedicated to just these, and the smells perpetuating throughout your home. XD
I like knife you are using. Where can I buy it?
ServeSafe is important if you work in a Restaurant. I always am very concerned in the the kitchen about food safety. LOL But that said at home forget it. I think you can get that crispy skin by spatchcocking your whole chicken and cooking it like the oven chicken wings. Or fry the whole chicken if you have a fryer that big, a turkey fryer would work.
I get a bit annoyed finding videos of food that take so long to make and that I'm definitely going to try out.
What about using an airfryer for the skin
no air fryer method?
is the garlic powder for mocking?
6:47 Whoa!!! where did you get that knife?!?! I want.
I saw Chef John from food wishes channel once use baking powder to "chemically burn" the skin crispy. Maybe that could help with your whole chicken?
Hi Chris - lots of people been asking about that Orc Axe / Anime Cleaver you're using so you could probably put the Taobao link for purchase - may help small (minority) A Chang people businesses too :D
See the pinned comment, he updated some info in the last paragraph
Welp, that he did. I posted my comment when the pinned comment goes only to 7 XDDD
I'm not sure if that knife for cutting the garlic was big enough!! Maybe you should have used a Dadao!!
Oh man, anything with that much garlic must be for me. I kind of want to try and combine this with J Kenji Lopez Alt's crispy oven wings method (coat wings in equal parts salt/baking soda/corn starch before drying, then bake)
Wow that is truely a lot of garlic along with garlic powder = garlic power haha. This looks amazing!
Is there a not-so-secret option/method #4? Where you can put the wings with the panko into an air fryer? Genuinely asking if there was a simpler method than oven, since air fryer is pretty similar?
Damn me, JUST noticed the pinned comment about air fryer :O
Dang had to put out a delicious chicken wing recipe right in the middle of a chicken wing shortage in the USA.