Quick question - I hate the little baby feathers left behind and really struggle to get them off when I'm cleaning my chicken. Is there an easier way to remove them or just scrape until they're clean?
My husband is known for being the Wing Guy at our Superbowl Parties. He has made use of an electric fondue pot to keep his wing sauce warm thru the day so it's ready for each new batch of wings. He also orders some chicken skin from our local butcher for deep fried chicken skin bathed in sauce.
Made your buffalo sauce and used it on baked wings (not nearly as good as fried, but easier) and it was so good! I never would have thought to add ketchup, but it rounds out the sauce so nicely! Thank you, chef!
I'm from Rochester, which is close enough to be solidly within the original Buffalo wing orbit. Frank's is not only an industry standard, it's THE hot sauce that the original wings were made with. Frank's & melted butter, and anything else is more or less optional. Everything looks great, and I'm with you 100% about making your own blue cheese dressing. Thanks for the video, chef!
Hi Chef. Regarding the oil, some places have the waste management center handle other kind of materials, like electronics, batteries and oil for example. Here where I live you can collect it and bring there free of cost and they'll take care of it. They may have a way of recycling. I remember my mom used to make soap with bad oil. Anyways, thanks for sharing your recipes and techniques. Cheers!
Yeah, I use the old oils in making laundry soaps sometimes. When I don't use it for that for some reason, my local recycling center takes used cooking oils.
We use our dirty oil to start our chimney bbq starter or bonfires. We simply dunk the paper towel, newspaper or wood chunk in the dirty oil and then light it.
Thank you soooo much Chef Frank for starting this channel. I learned so much from you about cooking from Epicurious. Thanks again all the way from Trinidad and Tobago 🇹🇹
These look great! Perfect for Valentines day. :-) I made naked wings a few weeks ago, I dredged them in rice flour and set them on a rack and fridge for a few hours and deep fried them. Served them with different sauces and plenty of celery and carrots....and beer. Yum!
Carla Lalli Music said that garlic powder and fresh garlic are really like two different ingredients, that have their own roles, and I think I agree. Nice to see that's not an isolated opinion!
Actually my fave is smoked wings!! But as far as bar wings go, I used to be in the Navy and we ported in Ft. Liquordale. There was this tiny little bar on A1A and all I can remember was that it was near some Parrot bar. Those wings were so good we ran them out of wings four days in a row!! The taste of those wings stayed with me for over 20 yes! I was on vacation and happened to stumble on to the same bar, not even realizing it was the original one I had visited. 20-some odd years later, I knew as soon as I took that first bite that I was at the bar!! It's been 10 years and I would just loove to go back and eat more of those wings, but I don't even know if they're still open. For me the secret lies in the sauce!! And those look like some damn good wings, Frank! Thanks.
Looks AWESOME! If I know ahead of time I am doing wings, I will brine them for 8-12 hours, then dry them overnight. Better seasoning and keeps them juicy. Great Job!
Hey Chef Frank! I love hot wings. There's a small family owned Italian grocer/take out here that makes amazing ones. I get them 1x a week. I use Frank's Red Hot powder to marinate my wings, but I don't like their sauce. I prefer Cholula! It's a game changer! I like a little breading. I season with seasoned salt and a light dusting of FRH Powder. Marinate for 20 min. Then I lightly toss them in AP flour and fry. I make my sauce with Cholula, unsalted butter, a little lemon juice and a little garlic powder. I love carrots and celery sticks. Wings just don't taste right without them 🧡
would love to see a similar video for a dry rub wing, maybe something with a nice smoky flavor :D can’t wait to try this recipe out. thanks chef frank!!
Sometimea I add little bit of pickle juice from tge jar. Gives nice tang to the bleu cheese dressing. Also try serving these great wings with long grain rice. I like my wings baked in the oven before I introduce hot sauce to them in the pan. A bit on a healthier side this way. Thanks for sharing this great video man!
About disposal of oil, having staying in Japan for a few years, I come across two things; one is tea bag looking stuff that absorb the oil into itself, another is oil solidify which is some powder stuff which you pour into the oil, and it solidified the oil and you can dispose it accordingly. You can try find them at Amazon online etc But I think every places got their way of disposing oil, but just don’t pour it into the drain, it will cause problems in future to the drain
Not sure if it’s a Hispanic thing, but what we do with our oil is dump it into an old tin can (like you’d have for enchilada sauce, canned soup, etc.) and then stick it in the freezer. When the can is full, you toss it out with the rest of your garbage and repeat the process with another can. I think we freeze it just for easier disposal. If it’s a lot of oil, then we dispose of the oil the same way Chef Frank does. Tin can method is typically for smaller amounts of oil.
We use old coffee tins for disposal of old oil. Alternatively you could see if there's a place in town to dispose of it or see if anyone is taking old oil for other uses and give it to them
I never have had Texas Pete’s Hot Sauce, I love Franks Red Hot and I’ll pay the little extra for it cause it’s worth it. Enjoy your videos. Myself I only add Butter to my Hot Sauce and nothing else. 👍
I usually save a milk jug for my expended oil, as I go through milk much quicker than I fry with oil but I also don't fry that often, so it makes sense for my cooking experience.
I don't even like wings. But I LOVE me some blue cheese and blue cheese dressing, especially home made! An old co-worker's mom had a fantastic recipe for it and she'd often bring it in. We'd basically use whatever crackers or whatever we had as just a vehicle to eat more of the dressing.
Frank, I love your cooking lessons... I have learned so much from you... but the very best advice I've heard from you is 'never pour oil down the drain.' BY the way, I'll be trying to cook your hotwings with friends in a week or so and I have already ordered a 'needs salt' top. Please keep on keeping on! (not sure that coffee needs much salt).
Being from the Buffalo area it is nice to see someone eat chicken wings almost right. Blue cheese of course. (No ranch. NO NO NO !!!!!) I too also love the flat. It is the best way to tell if the wings were cooked right, Don't pull the flat apart. Place in mouth and suck that delicious meat from the bone. And it don't mater if you love your wings with hot sauce, bar b q or some other type, they are good
Chef Frank knows how eat a wing. Doesn't leave meat on the bone. Pet peeve when people don't clean the bone off. Don't eat wings if you don't get all the meat off.
Questions. First, when I fry at home I tend to be cautious and use a way larger pot than amount of oil so there’s lots of side space. does that affect the final product? Like is too much open air over the oil a bad thing? Second, how do you know they’re done, do you meat thermometer one just to be sure?
Hi I’m the same way as you, and I have not noticed a difference in size of pots. For wings, 10 minutes is typically a good time, but there are a few ways to check for the impatient and cautious like me: if the wings are still floppy when you grab them with tongs, they are not done. Secondly, when they get close to done, they will start to float to the surface of the oil (scientifically, this means that there is almost no water in there anymore, which is the goal). Thirdly, the oil will be less bubbly as they start to get close to being done
Hey Chef Frank, I guess you forgot to show us how to grow our own carrots and celery and to make the ketchup. Other than that 10/10 as always, love the content. Cheers! :)
If you have a wood burning fire pit you have dug not a steel one pour grease over fire wood it works better than lighter fluid. Great for campfires you cook over you don’t have to worry about chemical fumes on food
I prefer to bbq wings. They come out nice and crispy and there’s no oil to clean up. I make my sauce very similarly, but I don’t add butter. I’ll have to try that!
I like my wings super saucy... you know, saucy wings for a saucy wench. :p I like the drumettes and the flats equally, but I'm definitely a no-go on the blue cheese dressing. I never liked blue cheese and probably never will. Most of the time, I only mess with ranch as a dipping sauce when I eat out, but otherwise, I don't bother with a dipping sauce when I'm frying them at home. The wings themselves I like to fry in peanut oil. The wing sauce I usually go for is Franks Red Hot Buffalo with a whole stick of butter, and a single splash of apple cider vinegar to tie everything together; if I'm feeling particularly froggy, I'll add a little bit of Death Nectar to the sauce. Death Nectar is legit spicy and a little will go a long way; seriously, don't use too much. A friend of mine had to go to the ER when she tried to chug the sauce and ended up puking blood. I just dip a chopstick in the bottle and what coats the stick is mixed into my buffalo sauce.
i learned how to bbq with a grill when i was young so i always make mine on the grill using wood instead of charcol since someone said different wood equals different flavor which i have no idea is true or not with bbq sauce brushed on them and ranch for dipping sauce
I like to make my wings in the air fryer. I toss them in hot sauce before I cook, then (with a clean bowl that didn't have raw chicken in it) I toss them in bbq sauce, and dip in ranch.
The amount of info reusable outside the recipes is amazingly brilliant! The wholesomeness makes it like cooking with a buddy, a really nice one! 09:55: You got a nice rack btw
Hi Chef Frank, I'd love to know whats your go to kitchen knife? Do you have one with a special history? I'm sure many people would love to hear the story behind it :)
oil never in garbage, dont know bout america, but in croatia you can put dispenseble oils in gas station, you can go to recycling place and give them your container,, there is no way that you cant dispense oil, or you could oil your fence, or shead, even if i prefer motor oil, because it is dark color, and you then dont have problem with termites, or wood roting
Epiphany! Since it's a running gag "Frank makes his own ( process) (ingredient)." Why not have contents where chef frank goes to a farm where "he can butcher his own cow" let's say for example. Get me? Who else wants to see that?
As much as I like wings, I find that most of the standard wings have a very powerful Vinegar taste to the sauce. I'm not sure what hot sauce a lot of places use, thinking it may be Louisiana Hot Sauce (not Tabasco) When using Texas Pete is it the same overly vinegar taste?
Hey chef, new subscriber. I saw you do French Fries on another channel. If you are a fan of Mad TV, Will Sasso would do a great impression of you. So many similarities. Aloha, thanks for the good lessons.
SHHHHH - Momma is not watching now. 😂 Duck, grouse, pheasant? It's all game... 🙃 Pun not intended, but... THANKS, CHEF FRANK. Play with your food, people!!
I just buy Frank's Buffalo flavor sauce, add melted butter to it in a bowl, then mix. I use heavy cream instead of just milk. My Blue cheese Recipe: 2 cups of quality mayonnaise, 1 cup sour cream, 1 teaspoon sugar, 1 teaspoon garlic, teaspoon pepper, 1 teaspoon mustard, teaspoon Worcestershire sauce, freeze a triangle of real blue cheese, then grate it into your other ingredients. Use another triangle of blue cheese, at fridge temp, and hand crumble into the mixture. Mix well, but not breaking up chunks of cheese. Finally, cover well, and store in the fridge overnight, for best results. This help the flavors all marry or say, meld together. I've won several competitions on my blue cheese. Spend the money on the whole triangle of blue cheese! Very important! Good day. Wings need to be fried extra crispy. I absolutely hate rubbery skin!
This channel is just so wholesome and amazing. I always learn new things. Chef Frank you ROCK!
Quick question - I hate the little baby feathers left behind and really struggle to get them off when I'm cleaning my chicken. Is there an easier way to remove them or just scrape until they're clean?
A clean set of pliers
@@ProtoCookswithChefFrank ... You're blowing my mind! Thank you for answering :)
chef frank and his wife are probably the only people in the world who argue over who gets the celery and carrot sticks
Yup. I’m not even waiting until the Super Bowl.
I’m making these tonight.
My husband is known for being the Wing Guy at our Superbowl Parties. He has made use of an electric fondue pot to keep his wing sauce warm thru the day so it's ready for each new batch of wings. He also orders some chicken skin from our local butcher for deep fried chicken skin bathed in sauce.
Fried chicken skin=Love
Made your buffalo sauce and used it on baked wings (not nearly as good as fried, but easier) and it was so good! I never would have thought to add ketchup, but it rounds out the sauce so nicely! Thank you, chef!
I'm from Rochester, which is close enough to be solidly within the original Buffalo wing orbit. Frank's is not only an industry standard, it's THE hot sauce that the original wings were made with. Frank's & melted butter, and anything else is more or less optional.
Everything looks great, and I'm with you 100% about making your own blue cheese dressing. Thanks for the video, chef!
Hi Chef. Regarding the oil, some places have the waste management center handle other kind of materials, like electronics, batteries and oil for example. Here where I live you can collect it and bring there free of cost and they'll take care of it. They may have a way of recycling. I remember my mom used to make soap with bad oil. Anyways, thanks for sharing your recipes and techniques. Cheers!
Yeah, I use the old oils in making laundry soaps sometimes. When I don't use it for that for some reason, my local recycling center takes used cooking oils.
Thanks for the tips!
In Europe they make biodiesel from it.
We use our dirty oil to start our chimney bbq starter or bonfires. We simply dunk the paper towel, newspaper or wood chunk in the dirty oil and then light it.
Made these tonight and they were UNREAL! The Buffalo sauce is amazing. 10 out of 10 would make again. Won't change a thing. Thank you Chef Frank!
Yesss flats and Texas Pete for the win! I've always thought Franks Red Hot was so overrated
Thank you soooo much Chef Frank for starting this channel. I learned so much from you about cooking from Epicurious. Thanks again all the way from Trinidad and Tobago 🇹🇹
You are so welcome
These look great! Perfect for Valentines day. :-) I made naked wings a few weeks ago, I dredged them in rice flour and set them on a rack and fridge for a few hours and deep fried them. Served them with different sauces and plenty of celery and carrots....and beer. Yum!
Carla Lalli Music said that garlic powder and fresh garlic are really like two different ingredients, that have their own roles, and I think I agree. Nice to see that's not an isolated opinion!
Agreed
Actually my fave is smoked wings!! But as far as bar wings go, I used to be in the Navy and we ported in Ft. Liquordale. There was this tiny little bar on A1A and all I can remember was that it was near some Parrot bar. Those wings were so good we ran them out of wings four days in a row!! The taste of those wings stayed with me for over 20 yes! I was on vacation and happened to stumble on to the same bar, not even realizing it was the original one I had visited. 20-some odd years later, I knew as soon as I took that first bite that I was at the bar!! It's been 10 years and I would just loove to go back and eat more of those wings, but I don't even know if they're still open. For me the secret lies in the sauce!! And those look like some damn good wings, Frank! Thanks.
Looks AWESOME! If I know ahead of time I am doing wings, I will brine them for 8-12 hours, then dry them overnight. Better seasoning and keeps them juicy. Great Job!
absolutely awesome! thank you!
Our local waste centers, we call them dumps, typically have bins for cooking oil. I take mine there to discard it.
That crispy noise when you mixed in the hot sauce... 😗👌
Hey Chef Frank! I love hot wings. There's a small family owned Italian grocer/take out here that makes amazing ones. I get them 1x a week.
I use Frank's Red Hot powder to marinate my wings, but I don't like their sauce. I prefer Cholula! It's a game changer! I like a little breading. I season with seasoned salt and a light dusting of FRH Powder. Marinate for 20 min. Then I lightly toss them in AP flour and fry. I make my sauce with Cholula, unsalted butter, a little lemon juice and a little garlic powder.
I love carrots and celery sticks. Wings just don't taste right without them 🧡
These look greatttt. Gonna have to try them
I think it's the tiny spoon that gets me every single time hehe, love this recipe. Everyone should know chicken wings are the way to a man's heart.
would love to see a similar video for a dry rub wing, maybe something with a nice smoky flavor :D can’t wait to try this recipe out. thanks chef frank!!
So glad you addressed what to do with leftover oil. Always left me perplexed.
Hot Wing, look delicious for me at midnight...
*cries in hungry*
Sometimea I add little bit of pickle juice from tge jar. Gives nice tang to the bleu cheese dressing. Also try serving these great wings with long grain rice.
I like my wings baked in the oven before I introduce hot sauce to them in the pan. A bit on a healthier side this way.
Thanks for sharing this great video man!
About disposal of oil, having staying in Japan for a few years, I come across two things; one is tea bag looking stuff that absorb the oil into itself, another is oil solidify which is some powder stuff which you pour into the oil, and it solidified the oil and you can dispose it accordingly. You can try find them at Amazon online etc
But I think every places got their way of disposing oil, but just don’t pour it into the drain, it will cause problems in future to the drain
I have seen something like that. I will look for it.
Not sure if it’s a Hispanic thing, but what we do with our oil is dump it into an old tin can (like you’d have for enchilada sauce, canned soup, etc.) and then stick it in the freezer. When the can is full, you toss it out with the rest of your garbage and repeat the process with another can. I think we freeze it just for easier disposal. If it’s a lot of oil, then we dispose of the oil the same way Chef Frank does. Tin can method is typically for smaller amounts of oil.
I always thought I was some kind of a peasant for loving Texas Pete
You can't argue with good
The energy in the intro is so wholesome!
We use old coffee tins for disposal of old oil. Alternatively you could see if there's a place in town to dispose of it or see if anyone is taking old oil for other uses and give it to them
I”m with you Chef Frank!!! Team flats for the win!
Frank, I just made this blue cheese dressing ( I made it thicker with less milk) for some blts!! It was a hit! Thanks for the recipe!
That frying pot filled with bubbles jumping up at the edge is terrifying 😂😂 I use a tall pot to be safe
I never have had Texas Pete’s Hot Sauce, I love Franks Red Hot and I’ll pay the little extra for it cause it’s worth it. Enjoy your videos. Myself I only add Butter to my Hot Sauce and nothing else. 👍
I usually save a milk jug for my expended oil, as I go through milk much quicker than I fry with oil but I also don't fry that often, so it makes sense for my cooking experience.
I don't even like wings. But I LOVE me some blue cheese and blue cheese dressing, especially home made! An old co-worker's mom had a fantastic recipe for it and she'd often bring it in. We'd basically use whatever crackers or whatever we had as just a vehicle to eat more of the dressing.
Was taking my kid to sports today and he puked in the car. Family movie and sick day now. I'm gonna make this for ME! Can't wait to try 😊
I hope everybody feels better soon.
@@ProtoCookswithChefFrank Thank you, we decided to just air fry some wings but followed the blue cheese recipe. The Blue Cheese was amazing!!
Oh my goodness, I'm drooling! These look absolutely awesome! #TimeToTaste
Flats are my favorite too and I eat them exactly the way you do as well haha, pulling them apart into those 2 pieces is the best
So true!
Flats are life!
As a Buffalonian I approve of this video.
Thank you.
ASMR of the Hot sauce....my favorite
Great recipe! I made baked hot chicken wings last weekend, but had ranch instead of blue cheese. Mine turned out fantastic, but yours look good too!
Frank, I love your cooking lessons... I have learned so much from you... but the very best advice I've heard from you is 'never pour oil down the drain.' BY the way, I'll be trying to cook your hotwings with friends in a week or so and I have already ordered a 'needs salt' top. Please keep on keeping on! (not sure that coffee needs much salt).
I gotta have em. Because they're delicious 😋🤤
I would love "make sure to make a mess" merch
Being from the Buffalo area it is nice to see someone eat chicken wings almost right. Blue cheese of course. (No ranch. NO NO NO !!!!!) I too also love the flat. It is the best way to tell if the wings were cooked right, Don't pull the flat apart. Place in mouth and suck that delicious meat from the bone. And it don't mater if you love your wings with hot sauce, bar b q or some other type, they are good
Chef Frank! You're amazing, man!
I half expect Frank to make his own hot sauce with fresh pepper.
I made a video with my nephew Aidan on this channel. Check it out.
I eat my flats the exact same way! It's so much easier than trying to get the meat between the bones without tearing then apart
Chef Frank knows how eat a wing. Doesn't leave meat on the bone. Pet peeve when people don't clean the bone off. Don't eat wings if you don't get all the meat off.
Great video! Any thoughts on salting the wings before you dry them in the fridge?
yessir frank flat supremacy
chef frank: makes his own blue cheese dressing; does not crumble his own blue cheese...
I use home made souse. Fermented peppers ect...
Do you have any sauce suggestions for folks who don't like /can't have blue cheese?
I'm gonna make this....yummy
Questions. First, when I fry at home I tend to be cautious and use a way larger pot than amount of oil so there’s lots of side space. does that affect the final product? Like is too much open air over the oil a bad thing?
Second, how do you know they’re done, do you meat thermometer one just to be sure?
Hi
I’m the same way as you, and I have not noticed a difference in size of pots.
For wings, 10 minutes is typically a good time, but there are a few ways to check for the impatient and cautious like me: if the wings are still floppy when you grab them with tongs, they are not done. Secondly, when they get close to done, they will start to float to the surface of the oil (scientifically, this means that there is almost no water in there anymore, which is the goal). Thirdly, the oil will be less bubbly as they start to get close to being done
Nice Recipe...
can you make a segment and teach different sauces ??
Hey Chef Frank, I guess you forgot to show us how to grow our own carrots and celery and to make the ketchup. Other than that 10/10 as always, love the content. Cheers! :)
If you have a wood burning fire pit you have dug not a steel one pour grease over fire wood it works better than lighter fluid. Great for campfires you cook over you don’t have to worry about chemical fumes on food
Great tip! Thanks.
I prefer to bbq wings. They come out nice and crispy and there’s no oil to clean up.
I make my sauce very similarly, but I don’t add butter. I’ll have to try that!
I like wings in general. BBQ are amazing.
hi chef frenk
I do not know how to make it. You could use strained yogurt, mayonnaise, crème fraiche, mascarpone cheese
Hello Chef! Could you please let me know what books do you refer and what books do you reference to learn food science?
Harold McGee-On food and cooking is a good one to start with
I like my wings super saucy... you know, saucy wings for a saucy wench. :p I like the drumettes and the flats equally, but I'm definitely a no-go on the blue cheese dressing. I never liked blue cheese and probably never will. Most of the time, I only mess with ranch as a dipping sauce when I eat out, but otherwise, I don't bother with a dipping sauce when I'm frying them at home. The wings themselves I like to fry in peanut oil. The wing sauce I usually go for is Franks Red Hot Buffalo with a whole stick of butter, and a single splash of apple cider vinegar to tie everything together; if I'm feeling particularly froggy, I'll add a little bit of Death Nectar to the sauce. Death Nectar is legit spicy and a little will go a long way; seriously, don't use too much. A friend of mine had to go to the ER when she tried to chug the sauce and ended up puking blood. I just dip a chopstick in the bottle and what coats the stick is mixed into my buffalo sauce.
Short Video Idea : Frank's Style
like something chef lifehack about ingredients while cooking
i learned how to bbq with a grill when i was young so i always make mine on the grill using wood instead of charcol since someone said different wood equals different flavor which i have no idea is true or not with bbq sauce brushed on them and ranch for dipping sauce
That is true. Different wood imparts different flavors.
damn those look and SOUND amazing!!
hey Chef Frank, any kosher alternatives to butter you recommend for wing sauce?
My wife has a dairy allergy, and she found that Country Crock original is dairy free, if that helps you at all.
I agree with the other comment country crock or margarine
agreed
I like to make my wings in the air fryer. I toss them in hot sauce before I cook, then (with a clean bowl that didn't have raw chicken in it) I toss them in bbq sauce, and dip in ranch.
Sounds great!
Hadn't even passed the ingredients, and had to like the video!
Would it make sense to salt them before sticking them in the fridge overnight? It seems to me that would aid in the drying out.
I’m sure that would work well.
What do you do with the third part of the wing?
Honestly not too fond of wings but still will watch.
I use some left over oil mixed with some shredded paper to start the bbq but only when the oil isn't so rancid that it stinks.
so these are Frank's Red Hot wings 😏
The amount of info reusable outside the recipes is amazingly brilliant! The wholesomeness makes it like cooking with a buddy, a really nice one!
09:55: You got a nice rack btw
Frank!! Coming in with another easy recipe. Could you do a video on chicken noodle soup
Will do soon
When he said "Bluecheesy" at 2:19 it reminded me of Reviewbrah for some reason.
Hi Chef Frank, I'd love to know whats your go to kitchen knife? Do you have one with a special history? I'm sure many people would love to hear the story behind it :)
Just in time chef! Had to drive to five different stores to find them this year. =\
Extra crispy and mild is how I like my wings.
Love that!
oil never in garbage, dont know bout america, but in croatia you can put dispenseble oils in gas station, you can go to recycling place and give them your container,, there is no way that you cant dispense oil, or you could oil your fence, or shead, even if i prefer motor oil, because it is dark color, and you then dont have problem with termites, or wood roting
Wings are expensive enough now that it’s worth it to just make this at home.
Epiphany! Since it's a running gag "Frank makes his own ( process) (ingredient)."
Why not have contents where chef frank goes to a farm where "he can butcher his own cow" let's say for example. Get me? Who else wants to see that?
I always thought you needed some kind of coating for the wings like flour or baking powder
I don’t use a coating because I feel it makes the wings get soggy.
Hi Chef Frank, do you have a tip for knowing when the chicken is done frying? Thanks.
Frank, How about a little Japanese karaage?
For oil, it's biodegradable, just dump it in a corner of your yard :P
Just curious, how long is the extra Buffalo sauce good for in the fridge?
I have used it up to a week after.
@@ProtoCookswithChefFrank thanks. We made it last Wednesday and are going to use it tonight on chicken tenders.
As much as I like wings, I find that most of the standard wings have a very powerful Vinegar taste to the sauce. I'm not sure what hot sauce a lot of places use, thinking it may be Louisiana Hot Sauce (not Tabasco) When using Texas Pete is it the same overly vinegar taste?
Much milder with Texas pete’s
Could you show how you like to prep boneless wings? I'm a wimp
Well, I know what I'm doing tomorrow now.
Covid messed up the way I taste chicken so it's really nasty for me now, but I have to say, these make me want to eat chicken again!
Are you using whole milk, 2%, buttermilk?
2%
Is it possible to use yogurt instead of sour cream? Thanks chef.
Yes, absolutely, Greek yogurt
Hey chef, new subscriber. I saw you do French Fries on another channel. If you are a fan of Mad TV, Will Sasso would do a great impression of you. So many similarities. Aloha, thanks for the good lessons.
👍🏻
Chef Frank, you can use the bad Oil to make homemade soap
Hadn’t thought of that. We make soap 2-3 times a year.
Thanks
Instead of chicken wings what if we use duck wings. Would I have to change any thing?
duck wings gotta be tough to chew on. I'd prefer chicken wings as they also had more meat and mote tender than duck wings
SHHHHH - Momma is not watching now. 😂
Duck, grouse, pheasant?
It's all game... 🙃
Pun not intended, but...
THANKS, CHEF FRANK.
Play with your food, people!!
I've always thought why not turkey wings?
@@francisdhomer5910 I am intrigued
I have used duck wings before. And agree with the first comment I find that they aren’t as meaty and are tougher.
I just buy Frank's Buffalo flavor sauce, add melted butter to it in a bowl, then mix. I use heavy cream instead of just milk. My Blue cheese Recipe: 2 cups of quality mayonnaise, 1 cup sour cream, 1 teaspoon sugar, 1 teaspoon garlic, teaspoon pepper, 1 teaspoon mustard, teaspoon Worcestershire sauce, freeze a triangle of real blue cheese, then grate it into your other ingredients. Use another triangle of blue cheese, at fridge temp, and hand crumble into the mixture. Mix well, but not breaking up chunks of cheese. Finally, cover well, and store in the fridge overnight, for best results. This help the flavors all marry or say, meld together. I've won several competitions on my blue cheese. Spend the money on the whole triangle of blue cheese! Very important! Good day. Wings need to be fried extra crispy. I absolutely hate rubbery skin!