OMG chef. Finally someone that i can listen 2 & watch. excellent recipes. clear precise , thank god NO background music. NO chopping sounds. NO sub titles as like u english is my native language. I could go on & on. So many pluses. Cudos 2 U
You forget to add, after the grill, a quick sear in a skillet. Then, just for extra deliciousness, 36 seconds in a wood fire oven at 300°. Then, 2 minute under a salamander and just after that, a quick sear in a pan with a bit of oil. Then you butter poach them in brown butter and then just a quick kiss with a torch for 27 seconds. Now, leave them out in the sun during a summer and there you go. You quick and easy multi purpose wings! ❤️
I was gifted 120 lbs of wings. I came looking to my favorite chef for help and BAM....here it was. You had my mouth watering and tummy growling. Can't wait to try your method, Chef. 💫💐
I have made wings similar to this for years. One difference to try is putting sauce on the wings before placing on the grill to caramelize them a little and then resauce them afterwards. I do love these videos.
I have been making a similar rub for several years and I always make it in bulk. I discovered a hack a couple of years ago and that is using Sugar in the Raw or Turbinado sugar instead of regular brown sugar. It lasts better in storage without caking up like the regular brown sugar and the flavor is the same. It is more expensive but I have been able to keep it for years without any caking or moisture issues.
Don’t have a smoker or a grill. How can I convert your awesome recipe to my oven? Thanks for not one but FOUR BBQ sauces. I’m tempted to make all four. You are my #1 RUclips chef. Your recipes all sound so good and easy to do plus very flavorful. I appreciate that your videos are time efficient, well produced, and provide a link to the written recipe. Very helpful.
What I do is bake them in the oven, get the to about 150 degrees, like he does… then crank the ovens broiler on. The broiler will bring them to temp pretty quick. A couple quick turns with tongs, will get them nice and crispy all around.
If you dont insist on the smoke....do it in the oven. Kenji Lopez-Alt has some tips on increasing crispiness that way. If you want smoke go with smoked paprika + Chef steps: ruclips.net/video/ZlwFxgOa9Ww/видео.html&ab_channel=ChefSteps ruclips.net/video/E0IGkZYxsf8/видео.html&ab_channel=ChefSteps
I like his method. To crisp up I would just up the temp on the pellet grill to 425 - 450 for 5 minutes. Over a direct flame as in his example there is a high probability there will be too much char-burn.
Have you tried brining in buttermilk? Leaves wings so moist inside. Saw your video thumbnail and bought wings for tonight. Wished I'd watched it first so I could air dry for a day.
I also prefer the wingette. Less work when eating them and they seem more tender than the drumette. Chef, do you have a recipe for a teriyaki sauce for wings?
@@ChefBillyParisi linolic acid, omega 6s stay in your fat 2-3 years. They continue to oxidize if used repeatedly. They are good in an air fryer too. We can have good food and be healthy too❤ Dr. Chris Knobbe - 'Diseases of Civilization: Are Seed Oil Excesses the Unifying Mechanism?'ruclips.net/video/7kGnfXXIKZM/видео.html ruclips.net/user/sgaming/emoji/7ff574f2/emoji_u2764.pngD
@@ChefBillyParisi It is actually bad because it stays in your cells for years affecting mitochondria and causing disease. Have you ever heard of the "stroke belt?"> Down South where they eat a lot of fried foods. Check out that video by Dr Knobbe. We have to start somewhere to teach people to stop using those industrial seed oils.
You don't have to hit 165 for chicken to be food-safe. Salmonella is killed with a combination of temperature and time, which you can look up in a USDA chart for poultry. 165 F kills 99.9% of salmonella instantly, 164 F kills the same % in like 1.5 seconds, 163 F does it in like 3 seconds, and so on. I'm making up the numbers - you should go look up the chart - but that's the idea. The wings were probably food safe when you took them out of the smoker. Too many people assume 165 is a magic number, which it kind of is, but that magic number makes a lot of people overcook their poultry. It's time and temperature, not just temperature, which kills salmonella.
Evey one has a smoker? I wish I did, also the deep frying sounds fine, but I just don't know what to do with all that used oil. 😕. Otherwise I'd make these chicken wings. Oh well.
You spent so much time measuring your spices in all those cute mini bowls. Why not just use your favorite dry rub? There only about 1 mil. to choose from and all those use just about the same ingredients.
It will have only have the char flavour at the end. Better cook in grill for whole time . Don’t waste time in smoke and deep fry . This is overkill and the chicken has become very very dry. Do only one procedure and coat it with sauce.
That much trouble??? Three different cooking methods used? Maybe two methods for the extra crisp but why a third one? He must not be hungry. Started cooking lunch at 8am
I make a mean Wing with just dry rub and cook them on a Smoker. I've developed a better version of an Alabama White Sauce I've named Texas Tazmanian Devil Sauce ®. I leave adding Sauce after as an option for the consumer. IMO Crispy is NEVER been a goal for Wings.
I know this is a weird request, but can you make a truly simple meal? i'm autistic, and many textures make me genuinly vomit within a second. could you do some basics on what you should or shouldn't do for a meal with raw veggies, basic carbs in the form of rice/pasta/potato and a protein?
I don't have no damn smoker or a grill. But I will take that recipe tweak it , apply that rub & fry them babies then add the sauce. Great ...😜I see your deep frying😭 I'm a New York Giants fan so I'm not feeling too great today. I live in PA so whipty-do. I'll try this sometime this wk. or just fry wings w/ smoked neck bones & collard greens....Thats the tune I'm hearing in my head..... I was trying 2 Diet??? Don't ask..... All I can tell you at this point I am ready to eat a piece of cardboard......🥴 Really ....a little Franks Hot Sauce.....ahhh. Sm. piece of Stromboli will do. Ty, Billy👍✌
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I watched, “My Freind Totoro” many times when my daughter was little. A gift.
OMG chef. Finally someone that i can listen 2 & watch. excellent recipes. clear precise , thank god NO background music. NO chopping sounds. NO sub titles as like u english is my native language. I could go on & on. So many pluses. Cudos 2 U
You forget to add, after the grill, a quick sear in a skillet. Then, just for extra deliciousness, 36 seconds in a wood fire oven at 300°. Then, 2 minute under a salamander and just after that, a quick sear in a pan with a bit of oil. Then you butter poach them in brown butter and then just a quick kiss with a torch for 27 seconds. Now, leave them out in the sun during a summer and there you go. You quick and easy multi purpose wings! ❤️
Who said quick and easy?
@@ChefBillyParisi nobody. It's a process. are you salty mortal?
@@klefdnb this is youtube, not tik tok.
@@TC-zi2yp TC DNB?
Klefdnb-go somewhere else.
I was gifted 120 lbs of wings. I came looking to my favorite chef for help and BAM....here it was. You had my mouth watering and tummy growling. Can't wait to try your method, Chef. 💫💐
What's your address? I'll bring over some beer & we'll share those wings!!!
I want to be friends with YOUR friends!
I have made wings similar to this for years. One difference to try is putting sauce on the wings before placing on the grill to caramelize them a little and then resauce them afterwards. I do love these videos.
Great tip!
Mmm. Don’t wings burn with sweet sauce, while still raw inside?
@@justpochta Before you finish them off he means, i do that too.
Awesome recipe and technique.
I use kitchen shears to separate the parts. A bit easier. Just my experience.
Thanks for sharing your experience.
I have been making a similar rub for several years and I always make it in bulk. I discovered a hack a couple of years ago and that is using Sugar in the Raw or Turbinado sugar instead of regular brown sugar. It lasts better in storage without caking up like the regular brown sugar and the flavor is the same. It is more expensive but I have been able to keep it for years without any caking or moisture issues.
These look great. Any changes for an air fryer? I’m thinking spray the chicken was a little oil and throw in the air fryer.
Outstanding!!
love his funny attitude, he is probably the perfect parent
Heck ya! This is usually how make my wings. But u showed me a few techniques I can improve on. Totally making these this Saturday! 😊
It was meant to be for me to watch this video. I just bought a bag of wings yesterday. Can’t wait to try this recipe. This looks so delicious. Yummy 😊
Don’t have a smoker or a grill. How can I convert your awesome recipe to my oven? Thanks for not one but FOUR BBQ sauces. I’m tempted to make all four. You are my #1 RUclips chef. Your recipes all sound so good and easy to do plus very flavorful. I appreciate that your videos are time efficient, well produced, and provide a link to the written recipe. Very helpful.
Don't have no damn smoker and I don't have no damn Grill. Disappointed is an understatement.
What I do is bake them in the oven, get the to about 150 degrees, like he does… then crank the ovens broiler on. The broiler will bring them to temp pretty quick. A couple quick turns with tongs, will get them nice and crispy all around.
@Thirdhourmusic. Thank you for your suggestions. Such a more positive response. It will be helpful to others too. 😊
If you dont insist on the smoke....do it in the oven. Kenji Lopez-Alt has some tips on increasing crispiness that way.
If you want smoke go with smoked paprika + Chef steps:
ruclips.net/video/ZlwFxgOa9Ww/видео.html&ab_channel=ChefSteps
ruclips.net/video/E0IGkZYxsf8/видео.html&ab_channel=ChefSteps
Use a stovetop smoker, or liquid smoke if you absolutely have to, and then deep fry, or broil in the oven, or air fry if you have an air fryer.
I love this guy.
I like his method. To crisp up I would just up the temp on the pellet grill to 425 - 450 for 5 minutes. Over a direct flame as in his example there is a high probability there will be too much char-burn.
What about crisping in an air fryer Billy?
Thank you for sharing this video and information, because I love 😍 learning!
Good looking wings man. I went through that music with my daughter also. She used to sing it behind me in my truck. 😂
Terrific recipe and tips for chicken wings. Thanx, Chef Billy Parisi.
Gonna try this with my Weber Smoky
outstanding!!! thx
Yummy! Keep sharing my friend… I’m subscribed to your channel 💪
Takes a whole weekend to make a few wings !
What kind of watch are you rocking?
Have you tried brining in buttermilk? Leaves wings so moist inside. Saw your video thumbnail and bought wings for tonight. Wished I'd watched it first so I could air dry for a day.
Bravo, Super Recipe ❤❤❤❤❤
Billy would love to make these delicious looking wings but only if I can do them in the oven. Tell me there is some say I can. Thank you Ruth
Chef what about a blue cheese recipe? I know have seen many and very simple. Wondering how you would make?
It is good process. I enjoy watching but I can't do it at home as this is not the easy process when you don't have all kitchen materials like him.
IF you cut the center ''wingette'' into two pieces from end to end, you will have a lot more pieces of wings and that will make them easier to eat.
I also prefer the wingette. Less work when eating them and they seem more tender than the drumette. Chef, do you have a recipe for a teriyaki sauce for wings?
Everyone of my recipes can be found at billyparisi.com
What brand racks did you use for the chicken wings. It looked like it had a hinge to raise it up on each side. I want one.
Yeah I always get the smoked wings if I have the option.
I was about to until I saw how many stations you used to complete this recipe l. I'll pass--ain't cleaning that much 😕
I bailed at the fried part. 🤣
So close.....
Guess that's why my LDL is only 141.
"Veg oil" no, I'd use leaf lard for healthy frying. See Dr Chris Knobbe MD video on seed oils.
Cool. Have fun paying for 6-8 cups of lard for a 2-3 minute fry.
@@ChefBillyParisi linolic acid, omega 6s stay in your fat 2-3 years. They continue to oxidize if used repeatedly. They are good in an air fryer too.
We can have good food and be healthy too❤
Dr. Chris Knobbe - 'Diseases of Civilization: Are Seed Oil Excesses the Unifying Mechanism?'ruclips.net/video/7kGnfXXIKZM/видео.html
ruclips.net/user/sgaming/emoji/7ff574f2/emoji_u2764.pngD
I’m not saying lard, tallow, butter, olive oil, or avocado oil aren’t better, but a seed oil every now and again isn’t the end of the world.
@@ChefBillyParisi It is actually bad because it stays in your cells for years affecting mitochondria and causing disease. Have you ever heard of the "stroke belt?"> Down South where they eat a lot of fried foods. Check out that video by Dr Knobbe. We have to start somewhere to teach people to stop using those industrial seed oils.
@@ChefBillyParisi Oh, checked out all your recipes and will be using several, (but no seed oils)
Wow!
What stops the meat from being dry
Not over cooking it
@@ChefBillyParisi so in all the steps keep it under 165? Untill the grill?
You don't have to hit 165 for chicken to be food-safe. Salmonella is killed with a combination of temperature and time, which you can look up in a USDA chart for poultry. 165 F kills 99.9% of salmonella instantly, 164 F kills the same % in like 1.5 seconds, 163 F does it in like 3 seconds, and so on.
I'm making up the numbers - you should go look up the chart - but that's the idea. The wings were probably food safe when you took them out of the smoker.
Too many people assume 165 is a magic number, which it kind of is, but that magic number makes a lot of people overcook their poultry. It's time and temperature, not just temperature, which kills salmonella.
Evey one has a smoker? I wish I did, also the deep frying sounds fine, but I just don't know what to do with all that used oil. 😕. Otherwise I'd make these chicken wings. Oh well.
Top g
Hi. It does look good. Just dont try none of your sauce but instead soy sauce and lemon. You will feel the difference. Cheers!
You spent so much time measuring your spices in all those cute mini bowls. Why not just use your favorite dry rub? There only about 1 mil. to choose from and all those use just about the same ingredients.
Because I want to make my own.
My daughter sings that same zone every time….😂
Gonna try this but on the second day I'm gonna change my shirt!
It will have only have the char flavour at the end.
Better cook in grill for whole time . Don’t waste time in smoke and deep fry .
This is overkill and the chicken has become very very dry.
Do only one procedure and coat it with sauce.
That much trouble???
Three different cooking methods used? Maybe two methods for the extra crisp but why a third one?
He must not be hungry.
Started cooking lunch at 8am
oN THE THUMBNAIL THEY JUST LOOK BURNT...LOL
oops... got cap locked... oh well...
Why use chicken wings when I can do chicken Thighs? Far more meat at about half the cost.
I make a mean Wing with just dry rub and cook them on a Smoker. I've developed a better version of an Alabama White Sauce I've named Texas Tazmanian Devil Sauce ®. I leave adding Sauce after as an option for the consumer.
IMO Crispy is NEVER been a goal for Wings.
I know this is a weird request, but can you make a truly simple meal? i'm autistic, and many textures make me genuinly vomit within a second. could you do some basics on what you should or shouldn't do for a meal with raw veggies, basic carbs in the form of rice/pasta/potato and a protein?
I don't have no damn smoker or a grill. But I will take that recipe tweak it , apply that rub & fry them babies then add the sauce. Great ...😜I see your deep frying😭
I'm a New York Giants fan so I'm not feeling too great today. I live in PA so whipty-do.
I'll try this sometime this wk. or just fry wings w/ smoked neck bones & collard greens....Thats the tune I'm hearing in my head..... I was trying 2 Diet???
Don't ask.....
All I can tell you at this point I am ready to eat a piece of cardboard......🥴
Really ....a little Franks Hot Sauce.....ahhh.
Sm. piece of Stromboli will do.
Ty, Billy👍✌
Just be VERY glad Barney is gone!
😋💛👍
Smoke at 225 then bake at 400. No need to deep fry and poison yourself while making a gross mess.
Feel free to do scat you’d like.
Not so sure these wings are for the people.
Skip the deep fry, unhealthy and complicates things
I hate crispy wings
I don’t like sauced wings, too sticky and messy. I also don’t like sweet rubs with sugar in them.
I don’t like sauced wings either!!
@@daveyhouston Yep. Sauce on the side please.
Yall werent invited anyway..😎