These Wings Are So Crispy, They'll Make KFC Cry!
HTML-код
- Опубликовано: 3 июл 2024
- Go to athleticgreens.com/gugafoods to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!
AG1 is a comprehensive, nutrition drink engineered to fill the nutritional gaps in your diet and support your body’s nutritional needs across four pillars of health: Gut health, Immune support, Energy and Recovery! It’s packed with 75 vitamins, minerals, whole-food sourced ingredients and combines the perfect amount of micronutrients, absorption and taste to jumpstart your daily routine. AG1 is available in the US, Canada, UK and Europe.
* BOOK TOUR *
April 24, 2023 @ 6:30PM ET
Miami, FL at Coral Gables Books & Books
Event listing link: www.eventbrite.com/e/in-perso...
April 25 Left Bank Books @ 7pm CT
St Louis MO
Will be held at Stellar Hog in Holly Hills with tasting menu inspired by Guga’s book and prepared by Stellar Hog
Event listing link: www.left-bank.com/event/gusta...
April 26
Austin TX at BookPeople @ 7pm
Book People event listing link: www.bookpeople.com/event/gust...
Eventbrite page: www.eventbrite.com/e/bookpeop...
Buy Guga's Rub: shop.gugafoods.com/
Get my cook book: linktr.ee/shop.guga
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
ruclips.net/user/gugafoods?sub...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
ruclips.net/user/SousVideEvery...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#food #cooking #experiment 
Развлечения
Go to athleticgreens.com/gugafoods to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!
Bacon wrapped steak dry age
Sure i'll try guga!
The wings were missing some sauce
Can you please make a studio tour
Dry brine some wings for 12 hours after dusting with baking powder
Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with 2 side dishes (potato based?) to see how it works with and without the MSG+DSI/DSG.
Anyways, I hope you give it a shot!
Take a load of Walter White ova heaaaa
That's good to know
Bump
Cool!
@@HalfBarz Cringe
My cardiologist always calls me when I watch Guga make a side dish 😂😂😂
😂
It's fine, its fat and calorie free😅
That's funny, mine is over at the Ferrari dealer.
"Don't get any ideas bro"
@@rogermccaslin5963 your heart or your doctor?
I've never seen wings wrapped in rice paper. Weird look but you guys liked them. Have your tried Kenji's baked wings coated with salt, baking powder and corn starch? They crisp very nicely without needing to deep fry them. Keep up the good work!
Kanji’s recipe has become my favorite wing recipe.
"As a side to our fried chicken wings, we are gonna have some beef sliders"
Ahaha, this is why I love this channel
When making plain chicken pieces, either in the oven for a ton of people at the same time or when frying up a batch, I at least add some cornflower to the spice mix. That alone gets the chicken more crispy without the hassle of adding something like batter. Highly recommend trying that!
I like using baking powder for the same reason. Just sprinkle it on before throwing it in the air fryer or oven
I use a potato starch spice mix after I soak my wings in buttermilk and pickle juice.
Corn flour, corn starch, potato starch, or potato flour. Anyone of those will do the trick and is how most Asian recipes go.
a dusting with Wondra after dredging or battering can also add a nice crisp to the skin layer
@@artlife6210 I haven't heard of Wondra until now but I'll def check it out!
I’d be curious how well the rice paper wings would hold on to sauce when tossed, as well as if it would maintain its crispness. Please do another experiment with the rice paper wings; control vs tossed in Buffalo vs tossed in dry rub vs tossed in another wing sauce.
I was wondering the same thing!
same
Unless you let the rice paper soak in warm sauce to soften them instead of water...
@@Xalaxander Coating anything in a sauce before deep frying usually results in very little gain in flavor while leaving it looking burnt and nasty.
There's two fundamental problems with this method. First is that the wings are plain. That's fine if you like plain wings, but then that's not a Buffalo-style chicken wing -- it's just a deep fried chicken wing. Hot sauce is what makes it a Buffalo wing.
Second is that assuming hot sauce (of any heat level) is required, then it's the kitchen's responsibility to sauce the wings, not the customer. That said, a commercial/restaurant kitchen that makes 1000+ wings/day will always toss the wings in a big metal bowl with sauce because it's time efficient, taking no more than a few seconds for the entire batch. On the other hand, the rice paper wing would have to be carefully removed from the oil to prevent cracking and then have sauce brushed on each wing individually because it won't survive tossing in the metal bowl. This is going to be slow for the kitchen, which is a big no-no (time is money).
A properly crispy Buffalo wing doesn't need gimmicks. Deep fry the wing just enough to get it crispy but still juicy. Most places outside of Buffalo get this wrong, resulting in undercooked rubbery wings. Toss the wings with sauce, flip a few times to coat, and plate right away. Perfection.
I'm Vietnamese and we only use rice paper for raw spring rolls which is wrapping the ingredients and eat. The ones we use for deep fried are much thicker
A little bit of baking soda along with the salt in the dry brine will do wonders to your chicken wings. For the wonton ones, lean into the flavor profile and season the wings with soy and ginger, then add chopped green onion onto the wonton before wrapping it.
Is the baking soda to make the final result more tender?
@TheDreamLeaf It reacts with the protein in the skin, allowing it to become crispy.
@@davidbrandes2126 I thought that additional benefit was only noticeable/significant if you were using an oven, not a deep fryer? At least, that's how I interpreted Guga's later video "I tried BAKING SODA on chicken and this happened!" He says "Because so many people have claimed that this makes better crispy chicken. And obviously without it being deep fried"
Also, would baking soda on chicken skin only have a noticeable benefit if you weren't coating the chicken? Cause once you coat it (e.g. batter, rice paper etc), it's the coating that becomes crispy, not the chicken skin?
@TheDreamLeaf correct, my original comment was two part (the second being a suggestion for the wonton wings). The crispy skin comes with naked wings and sauce will undo that.
Baking soda is good for other meats too, particularly the more surface there is. Thinly sliced beef in stir-fry and ground beef work really well with some baking soda dissolved in water. You can look up "What's Eating Dan", he does a whole video on baking soda.
@@davidbrandes2126 Thanks for the clarification and the video recommend! 😃
Try potato starch for a similar texture to the rice paper, with the ability to season like traditional flour. My ex was gluten free and we used potato starch to deep fry lots of things. It even makes a good coating for super crunchy french fries.
He did a few weeks ago just not with wings.
restaurant hack for crispy wings: double fry and corn starch/flour coating. toss the wings in either corn starch or flour to get a crispier coating then fry once to near completion. let it drain of oil. the oil will keep cooking the chicken as it leaves it. throw it in the oil again to desired crispy-ness. Probably not nearly as crispy as those rice paper wings but it gets you pretty far for just wings
Looks great Guga! As for the flavor of the rice paper, you can pour in some beer and/or cola to the water and it helps flavor the rice paper. My family does that often and it also helps add a darker color too! I definitely want to try out this rice paper chicken wing one day!
I love watching Angel and Leo. These videos are all so great!! Great work guys!!
Here in Vietnam we do usually wrapping meat with those then fry them, they are insanely crisp
I received your cook book this week. It looks fantastic !!! Going to try some recipes this weekend.
Wow, beautiful seeing your book ready! Fresh of the Smoker!
Another great video Guga! I just received my 4 copies of your book today! Can't wait to give 3 of them as late Christmas gifts haha
My Guga cookbook came today! It's so nice and well put together! I can't wait to dig in and try some new thing!
(Sure would be cool if I could get it autographed)
Just got my Guga cookbook!! It is appears to be really good quality. Excited to try the recipes!! Thanks Guga
Beautiful!!! Thank you for the bonus ❤
Great video as always! My long awaited Breaking the BBQ Rules cookbook is finally here, and I'm going to try making birria tacos for everyone tonight. We're so excited to try it! Thanks, Guga!
How'd it go bro
@@est1993getme Well, I screwed it up a little bit, but we all still really liked it! DEFINITELY worth the prep time. I'd recommend it!
I just ran home from work because your book just got delivered! I will be going through it all day to see what I'm cooking tonight. Work can bite me!
Thanks Guga!
PS... I love the dedication of the book to your mother.
I received my cook books today! - Thanks Guga! - Cheers!
Pre-ordered your book and it came in the mail Tuesday night. Brought it to work on Wednesday and two of my co-workers going to order for themselves now
Guga, with all due respect I'm still a fan of a twice fried chicken wing. Fried at a low temp 275F for 20 minutes. I then drain and refrigerate for about an hour. Then I fry them at 400F till crispy and golden brown. I usually toss them right into my favorite sauce and immediately serve. They go quick. Love the videos.
These wings look delicious. Guga’s chicken videos are super underrated. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Love the videos!!! I can't wait to take a look at the cookbook when it gets here. Been watching awhile and have used many if the tips you have provided
Wonderful crunch 😋
I'm 30 seconds into the video and my mouth is already watering, Guga just never misses.
That's raw chicken 😨
@@epicjayjaysw8708 I was talking about Guga's voice...
You should try perhaps the most regional of wing recipes: trashed wings. Specific to south St. Louis, trashed wings are fried to just shy of doneness, tossed in a mild hot sauce or hot mustard sauce, and then flash fried to seal the sauce to the wing. Warning, this will destroy the oil you fry it in.
Same if you enjoy a marinated wing in the fryer. Even if you dry them completely
you said it will destroy the oil, but would you be able to use the oil for the same flavor of wing multiple times, or is it once per batch regardless?
Guga your so smart making new ideas for food keep it up 👍
Best guga side dishes video? Srysly they look incredible
I'm a fence-sitter so I think both flats and drums are great. Drums bring the volume of meat, but can be a little overcooked on the exposed portion. Flats have less meat but more flavor due to that band of fat on the leading edge of the wing. When I get or cook wings, I alternate flats to drums as I eat.
It would be fun if you made a competitive eaters side dish meals that the greats like Matt, Leah, Beard, Katina, Joey, Joel, and so for could participate for. With your amazing side dishes audiences couldn't get enough.
Got the book yesterday. It looks greats
Got your book today.....dude!!! Perfecto, plan on making all dishes....what a great cookbook best I ever had easy.....phenomenal everybody!!!!
These "Side" dishes are hilarious to me every time 😂
(Also delicious)
If Guga was family and we had a potluck gathering I'd just ask him to make some sides. He's probably the only person on earth that would consider bacon as a side dish.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I believe this is addressed during the video with Uncle Roger
Fresh garlic would burn, and he often uses garlic or garlic paste in a compound butter as well as garlic powder.
Unexpected but needed collab with Tim and Darren from basic to boujee would be fire
More Chicken Wing Experiment Videos Guga, so much potential in this genre.
Are the wings actually crispy or just what they're wrapped in? And does that leave a bunch of and gooey fatty skin on the inside?
Every Good wing needs sauce
I'd be interested in seeing what you get if you soak the rice paper in something like a fish sauce/soy sauce combo so that it can add flavor and not just crispiness to the wing. Also, a more apt control would be double-breaded wings rather than just crispy skins, that way we see which method of adding crispiness is most effective.
0
Lp00pp
Why not brine the wings in fish sauce first for a couple hours and then drying, using the rice paper wrapper method. Then you can make a fish sauce caramel to drizzle or dip the wings into. You can make soy or fish sauce powder by dehydrating it and sprinkling over the top.
Excellent ideas
@Guga Foods
hey your book arrived today!! Wwwooooo! So happy! Just in time for grilling season babbyyyy!! 👏🏼👏🏼
Here's my secret tip, rice flour. Use a combination 50% all purpose, 25% rice flour, 25% corn starch when breading wings. The result is an extremely crispy wing that holds up to sauce remaining crispy even have sitting sauces for an hour covered up with plastic wrap.
I've had unsauced wings stay crispy after being refrigerated overnight!
I like the flats actually cause the rub/spice mix flavor goes deeper into the chicken. In the drums the chicken is thicker so flavor doesn’t go as deep.
When I make fried chicken, I use rice flour along with corn starch with just a very little all purpose flour. Rice flour gives you the same crispiness as the rice paper u used. You can give it a try.
You should do a wet brine then the flavor penetrates and skin gets crispy as hell. No bs gimmicks needed like rice paper.
@@Appalachianasshole41And the brine makes the wings taste too salty for me. I think I'll try the rice paper method.
bro!!! Those two new chicken wing methods were OUTTA SIGHT!!! But the truly awesome part of the video was your AG1 ad!!! Very awesome and inspiring seeing you go hard with your greens and your home gym!!! Reminding me to get my own act and health togeather!
What a nice guy Sousvide Everything is, he even left some short rib for Guga!
My "Guga Breaking the Barbecue Rules" book came in and its AMAZING!!! So excited to try out more of your recipes! Congratulations brother!
Guga, you are the Meat Wizard
Lol pause
1) Drums are awesome! 2) I got my Guga book yesterday!!!!
Guga, you’re the best!
Does anyone else like the videos before they start lol. Never disappointed with Guga
He's great when it comes to cooking
Guga will you dry age a steak in toothpaste?
Reading this makes me taste the mint in it
🤮🤮
Nope, nope... Only eadible things for dry-age in it. You don´t eat a tooth-paste, I hope.
@l̼̓ Sure it does but You won´t swallow it, right?
I have no intention of watching garbage videos such as that idea.
Seasoned cornstarch as a breading is *chef’s kiss*
Guga I love your channel ❤️
the ones with that almost translucent crust look amazing!
We need a Guga book tour stop in Portland, Oregon! I know it's pretty far out but we'd love to see you!
Just got my copy of the cookbook!!! A lot of interesting recipes to try. Can't wait to fire the grill up.
Hey guga! I love the content! I promise to buy athletic greens if I see angel drink it and approve its taste!
Rotisserie basket in the air fryer is my absolute favorite way to make chicken wings
I have rice paper and never thought of doing this. Thank you!
Drums everyday! my favorite wing!!
I never deep fry in oil since getting my air fryer last year.. that thing makes perfect chicken wings. I coat them with oil and do them on 375 for about 15 minutes (skin side up for flats) and then flip them and give then about another 5 minutes (you may have to watch them and play it by eye). Then I take them out and put them onto a plate covered with paper towel to drain, and just add some salt. I like them "naked" and just dip in whatever sauce I want to use (ranch, bleu cheese, buffalo, garlic butter parmesan, etc.
Guga when he says the words, this, that, and there!
“Diss” “dat” “dare”
Hey Guga, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Guga is the king of side dishes
i love both drums and flats
Guga literally just made a "Rendang" 🔥
I feel like this deserves a follow up test of using rice flour similar to how we use starch in fry breading.
Guga all i have to do is turn on your videos then my baby nephew falls asleep😌
This is a huge game changer. I definitely need to try this.
This need to be explored, how about seasoning the rice paper, how can I add a smoke flavor to those, etc.
This channel need more wings
I always do a light coating of corn starch and flour, that gives just the right amount of crispiness and absorbs the sauce much better.
Guga is living the dream. He’s a self-made man. More money than he could spend in ten lifetimes. And he uses his wealth not to accumulate more wealth and power. He just wants to live that Hank Hill life. Chilling in his backyard, preparing absurd amounts of meat. The world owes you, Guga. Bless you.
👍I’ll have to try this one!!
Great video, I love chicken wings and drumsticks and thighs. I received your cookbook today, looks phenomenal, I wish you were coming to Massachusetts, more specificity, Cape Cod, we do a lot of grilling on the Cape lol. Thanks for the video brother. 🇮🇹😎🇮🇹
Dude! I hate clicking on your videos because now I'm stuck hungry as hell!! 🤦🤣 This was awesome! 👍🤤🤤
You can also try using crispy bean curd sheets.
I'll try this; but try double-frying in coarse sweet-potato starch. I recently found this on a Chinese site. Very crispy and the crispiness lasts a long time. Love your videos.
Breaded in ground up pork rinds (the light colour rinds). Crispy, and keto.
AG1 is very much needed here! After that 🤪
Guga, the key to crispy wings is a 50/50 mix of flour and cornmeal + your fav seasonings.
I don't particularly like cornmeal on my wings.
Oh darn. I didn't realize you were going to be in my state until the day after.
I'm gonna try this.
for the wonton skins, we usually use egg yolk not water as the glue to stick the wonton skins
amazing recipe - see you!!!!
Try blending the rice paper and using as a “ breading “ with butter milk dredge like traditional fried chicken. And can add some seasoning to it as well.
Drums are the best!
GUGA whatever sound you used during the rice paper demo sounded like my outlook email chime tone. And I feel like I’m at work at 11:11 getting anxiety hahaha
Being told about the book tour in this video after it's already over is a bummer. I would've drove down from MN to MO to meet you if I would've known about this ahead of time! I'm from Buffalo and ate wings daily as a kid so I'm into both flats and drums!
Drums all the way. That side looked fire.
Have you tried leaving the wings under a heat lamp for 4-6 hours? My local supermarket does this and they get hard as a rock. Very crunchy.
I would also try a double fry chicken wing for that next-level crispiness. Cook at a lower temperature to make sure the chicken is fully cooked. Then chill (overnight works); next day, heat oil to a very high temperature and flash fry to get them crispy and hot.
I was surprised this wasn't the control method, against the rice paper and wonton wraps. Double fry FTW!
Middle joint for life
Chicken wings with rice paper form CRAZY! 🍗
Guga's lifting! He's really going for that Kingpin build dayum.
Drums for the win
I watch this episode over and over because I want to eat this so badly.
Gotta try the rice paper trick! I'm a flats guy, but I'll never turn down a drum!