The past couple months I’ve been getting into my wings, been grilling them outside. I found the baking powder has added so much to it. I’m going to have to incorporate these new techniques. Thanks guys, awesome stuff as usual.
"Rome wasn't built in a day" Think about that when learning anything new...You probably will fail a fair bit until you achieve the result you're looking for but it certainly doesn't come that easy lol.
You'd be SHOCKED at how good of stuff you can make at home. I'm always amazed at how things come out even on the first try and then it gets easier and easier and you can find ways to edit things to make them more to your liking. It took me 38ish years before I ever started cooking. You can do it!
Confidence is key even when you’re learning the trade and it’s a brand new concept to you, if you don’t trust in yourself you’ll find it much harder to absorb and retain the info, sure the seasoning maybe a touch off, but all in all, you got this. And then overtime it becomes your own
I have been following you for ages.I have always loved food ever since I was young.I have watched countless videos and read many many books from Barefoot Contessa to Jamie and back again.I love cooking and creating myself.I watched a short on your banana pudding but could not comment on it the way I wished.So I came on here to express my truly truly greatfulness on your incredible cooking.I have never seen such brilliant brilliant culinary skills in all of my life!!Using EVERYTHING is complete GENIOUS and that is EXACTLY what you are!!My love,luck and best wishes to you FOREVER xxxSimply outstanding.......
I had a pack of wings in my fridge so I just knocked this up, well the marinade for now. They're sat in the fridge again marinating away. Can't wait! Thanks for the video ☺
POPEYES Hands down. I just found your channel and am borrowing as many recipes as I can print from you. Love your straight forward presentation and how you prepare your food. Cheers from Houston, TX!
Looks incredible. I like to make fried chicken but it’s always a little too much work, I should find a simpler recipe than the one I use. But honestly, frying in general is often a pain in the ass
This is exactly why I will pay good money to go out and eat at restaurants. There is just so much thought and work gone into it.. Something a casual home cook just doesn't have the time to do.
@judichristopher4604 well you sprinkle with corn starch and knock as much off as you can it drys the chicken out and the fat from the skin fry the corn starch and makes it crispy.
Here in New Mexico USA... Chile Capital of the World... We have Cayenne Chile.... it is pronounced... Ki-Ann not Ka-Ann. Our Hatch Green Chile is to die for. Thank you for another great video.
So, I made this tonight, I started it yesterday (no tapioca starch though as I didn't have any). I couldn't steam it so I did it in my air fryer for 20 minutes on 145C, a compromise and then fried it as per the video. It made nice chicken but it was far too salty, 25g of salt is way too much for me. I would make it similar to this again but I'd reduce the salt to 10g at most.
The broth in the marinade is such a clever touch. You're making chicken, why would you not want it to taste more like chicken? And fully agree with flats, they're the best part of the wing by a country mile. Love these videos, you guys are so incredibly clever about your cooking. Artistry paired with knowledge, you love to see it.
Wow, thanks for sharing this method! I’ll definitely try it And yes on the flats 👌🏻 Can’t wait to visit London again and finally try one of your restaurants, cheers
Why does sriracha feature so in so many of Fallow's recipes? Is it just a less work-intensive way of combining garlic and chilli in your dishes or is it something else?
WONDERFUL video, at first I was skeptical because of the thumbnail's comparison to KFC (the absolute worst lol) - The chicken wing is an absolute work of art, personally I love them brined then grilled and Buffalo sauced brushed multiple times but your process is fantastical here! I don't typically do breaded wings but if you can't find tapioca starch, a good sub is potato starch (Korean fried chicken style). Also, thank you for calling out that "real" Buffalo sauce is made with Frank's and letting us know why you use Sriracha. Loved that and they looked amazing, Chef!
Awhile back, I was a city bus driver. I was in the driver's room, and there was a debate as which chicken joint was better, Popeye's or Churches. Botha re large chain chicken joints here in FL, and it seems as they are the only 2 considered to be worth while. As the debate progressed, I grew tired of listening to it. I then interjected, "What about KFC?" Both sides stopped debating, and just stared at me blinking. Finally, one of them said, "KFC?" He then looked at the small group of divided drivers for a moment, then back at me. "Ah yeah.....KFC.....Yeah, man....I guess KFC is all right..." Clearly, I had struck a nerve with the lads, and they slowly stepped apart, contemplating who in their right mind would like KFC, Especially when there's Popeye's or Churches..
It's definitely a good measure. Also achievable easily if you just wrap them nicely and tightly with a nice double layer of tin foil if you don't have a steamer and pop just a thin layer (1-2mm) of chicken stock on the bottom and if youre in a home oven just add another 10°c to account for the lack of air flow. The aim of the game is to soften the meat up without drying it out. So, any measures that do that will help. Hope this helps 😊
its says in the marinade description that 12.5g - Szechuan 100g - Chicken stock powder 25g Salt 25g MSG 5g Black Pepper 5g Cumin Seeds 5g Paprika 5g Onion Powder 5g Garlic Powder 1g Dried Oregano 40g dashi 40g chicken salt 60g sriracha 60g water 100g dry dredge But in the video he only adds 3 ingredients? which is correct ?
Regarding chicken, I grew up with honey grilled or soysauce wings and korean fried chicken, I’ve always preferred those over american styled chicken… but popeye’s tenders have really grown on me over the years.
Hey, great vid! I'm from Poland. My first really great crispy chicken was The Popeyes Chicken Sandwich made at home from Joshua's 'But Better' series. Hundred times better than local KFC!
Great Video! Is it possible to confirm the amount of salt for the dry dredge? You mention 95 grams, but the video doesn't show any salt being put into the bowl. Thanks in advance.
I really enjoy your videos and have done quite a few of your recipes at home myself from RUclips (the BLT is a favourite for example). You mentioned chick n sours and I love them too as we have had many food boxes from them (we've not been to London for years so the opportunity to try from home was perfect). Any chance you could offer some food boxes for home delivery to experience your food without needing to go to London? (I live in Cornwall for perspective)
Popeyes is quite good, but it's a very specific flavor. So you won't get a sauce or variety you'd get at a wings place. It's specifically Louisiana style fried chicken, with cajun spices. Always crispy and flaky on the outside, moist on the inside. Very well seasoned and I've basically never had bad Popeyes.
I think these are great tips, they really are. But this requires so many steps and tools (steamer for chicken...I'm not putting chicken in my steamer pot) that I'll stick with my own recipes. I'm sure it tastes incredible and I'd definitely want them if someone else made them for me with these tools and ingredients (I'm not using up eggs for egg whites when the yolks are so minimal to make anything else with)
Looks great but wow complicated. I’m trying to be with my cooking now the way Einstein was with his wardrobe. KISS principle so I can focus on other more important things in my life now and you can eat really well and with delicious food keeping it simple
Bojangles fried chicken is superior to both popeyes and KFC, and I attest as both a former worker of both, and a home cook But my favorite would have to be Jack Pertles, a little place in Memphis
Fallow cookbok when?
👆🙌🙌🙌👍
Do it!
Plx I need this.
Fallow, Fowl and Roe cookbooks please
Please call it the cock book !!!
The amount of dishes and utensils this man used to make 10 wings is absolutely insane.
He probably makes more then 10 usually 🤣
He doesn't have to wash them...
The Szechuan honey and chicken salt wings at FOWL are 🔥Can't wait to come back and get them again!
The past couple months I’ve been getting into my wings, been grilling them outside. I found the baking powder has added so much to it. I’m going to have to incorporate these new techniques. Thanks guys, awesome stuff as usual.
Sounds great!
This man could stand beside me while he instructs me how to do this and it would still be maybe 1/10th of the result that he achieves.
Don’t underestimate yourself. I bet he is a good teacher and I am sure you’d nail it.
"Rome wasn't built in a day"
Think about that when learning anything new...You probably will fail a fair bit until you achieve the result you're looking for but it certainly doesn't come that easy lol.
You'd be SHOCKED at how good of stuff you can make at home. I'm always amazed at how things come out even on the first try and then it gets easier and easier and you can find ways to edit things to make them more to your liking. It took me 38ish years before I ever started cooking. You can do it!
Confidence is key even when you’re learning the trade and it’s a brand new concept to you, if you don’t trust in yourself you’ll find it much harder to absorb and retain the info, sure the seasoning maybe a touch off, but all in all, you got this. And then overtime it becomes your own
i wouldnt be able to hold myself back
Bot
How the fuck do you have over a million subscribers and 1 video?
What a god damn GORGEOUS looking box of tomatoes.
Honestly this channel is heaven sent, along with Big Has channel.
Amazing tips and tricks.
Thanks for the rec on big has. Just watched the channel, amazing
@@chilldude30 No problem :)
I think your passion for cooking shows through brilliantly, it's amazing
Best cooking content on the web currently, unreal recipe.
I have been following you for ages.I have always loved food ever since I was young.I have watched countless videos and read many many books from Barefoot Contessa to Jamie and back again.I love cooking and creating myself.I watched a short on your banana pudding but could not comment on it the way I wished.So I came on here to express my truly truly greatfulness on your incredible cooking.I have never seen such brilliant brilliant culinary skills in all of my life!!Using EVERYTHING is complete GENIOUS and that is EXACTLY what you are!!My love,luck and best wishes to you FOREVER xxxSimply outstanding.......
I had a pack of wings in my fridge so I just knocked this up, well the marinade for now. They're sat in the fridge again marinating away. Can't wait! Thanks for the video ☺
POPEYES Hands down. I just found your channel and am borrowing as many recipes as I can print from you. Love your straight forward presentation and how you prepare your food. Cheers from Houston, TX!
You need to post the recipe for the blue cheese fondue, it looks amazing
You forgot to dredge them 60! Times. 😂
Looks incredible. I like to make fried chicken but it’s always a little too much work, I should find a simpler recipe than the one I use. But honestly, frying in general is often a pain in the ass
This is exactly why I will pay good money to go out and eat at restaurants. There is just so much thought and work gone into it.. Something a casual home cook just doesn't have the time to do.
I like corn starch it makes everything nice and crispy without frying
Really? Please explain. I try not to fry anything if possible.
Thank you for your help.
@judichristopher4604 well you sprinkle with corn starch and knock as much off as you can it drys the chicken out and the fat from the skin fry the corn starch and makes it crispy.
@@PEPPEREDxMINT
Thank You
Here in New Mexico USA... Chile Capital of the World...
We have Cayenne Chile.... it is pronounced... Ki-Ann not Ka-Ann.
Our Hatch Green Chile is to die for.
Thank you for another great video.
Love the dashi addition. Definitely not a lack of fried chicken recipes on youtube but this is a very good one!
So, I made this tonight, I started it yesterday (no tapioca starch though as I didn't have any). I couldn't steam it so I did it in my air fryer for 20 minutes on 145C, a compromise and then fried it as per the video. It made nice chicken but it was far too salty, 25g of salt is way too much for me. I would make it similar to this again but I'd reduce the salt to 10g at most.
Agreeing on the tapioca flour use it as well in combination with rice-flour as well
Thank you for your work.
The broth in the marinade is such a clever touch. You're making chicken, why would you not want it to taste more like chicken? And fully agree with flats, they're the best part of the wing by a country mile. Love these videos, you guys are so incredibly clever about your cooking. Artistry paired with knowledge, you love to see it.
Wow, thanks for sharing this method! I’ll definitely try it
And yes on the flats 👌🏻 Can’t wait to visit London again and finally try one of your restaurants, cheers
Why does sriracha feature so in so many of Fallow's recipes? Is it just a less work-intensive way of combining garlic and chilli in your dishes or is it something else?
Literally drooling watching this, love your channel.
wow, where are those tomatoes from? They look awesome!
WONDERFUL video, at first I was skeptical because of the thumbnail's comparison to KFC (the absolute worst lol) - The chicken wing is an absolute work of art, personally I love them brined then grilled and Buffalo sauced brushed multiple times but your process is fantastical here! I don't typically do breaded wings but if you can't find tapioca starch, a good sub is potato starch (Korean fried chicken style). Also, thank you for calling out that "real" Buffalo sauce is made with Frank's and letting us know why you use Sriracha. Loved that and they looked amazing, Chef!
Unfortunately, the written recipe in the description is incomplete and inaccurate.
Awhile back, I was a city bus driver. I was in the driver's room, and there was a debate as which chicken joint was better, Popeye's or Churches. Botha re large chain chicken joints here in FL, and it seems as they are the only 2 considered to be worth while. As the debate progressed, I grew tired of listening to it. I then interjected, "What about KFC?" Both sides stopped debating, and just stared at me blinking. Finally, one of them said, "KFC?" He then looked at the small group of divided drivers for a moment, then back at me. "Ah yeah.....KFC.....Yeah, man....I guess KFC is all right..." Clearly, I had struck a nerve with the lads, and they slowly stepped apart, contemplating who in their right mind would like KFC, Especially when there's Popeye's or Churches..
Crazy because for dinner tonight I made chicken burgers and used a similar technique with the wet and dry dredging! Will deffo give the wings a try!
The wings at Fowl were banging when I visited.
Nice tip with the stock and Kombu. Excellent recipe.
If not using a steamer and using the oven, could you try and get halfway there by having a roasting tray of boiling water at the bottom of the oven?
It's definitely a good measure. Also achievable easily if you just wrap them nicely and tightly with a nice double layer of tin foil if you don't have a steamer and pop just a thin layer (1-2mm) of chicken stock on the bottom and if youre in a home oven just add another 10°c to account for the lack of air flow.
The aim of the game is to soften the meat up without drying it out. So, any measures that do that will help.
Hope this helps 😊
Yes Chef! Great work, they look amazingly delicious! Thanks for sharing! 🙂😋😎❤
Any chance of doing a video on that blue cheese parfait, please, Will? That sounds unreal! 💥
@Fallow you mention Szechuan in the marinade. What Szechuan ingredient are you referring to? Pepper
Looks great but man that’s a lot of work! 😮 I think I will be content with enjoying them at your restaurant!! 😊
its says in the marinade description that 12.5g - Szechuan
100g - Chicken stock powder
25g Salt
25g MSG
5g Black Pepper
5g Cumin Seeds
5g Paprika
5g Onion Powder
5g Garlic Powder
1g Dried Oregano
40g dashi
40g chicken salt
60g sriracha
60g water
100g dry dredge
But in the video he only adds 3 ingredients? which is correct ?
MSG! Yes, I can believe these are utterly delicious.
Potato starch does a good job too
You a real one for all flats
DRUMS ARE FOR ADOLESCENTS!!!!
They look incredible! Kfc wings are definitely the best but very inconsistent.
Regarding chicken, I grew up with honey grilled or soysauce wings and korean fried chicken, I’ve always preferred those over american styled chicken… but popeye’s tenders have really grown on me over the years.
Look fantastic!
Hey, great vid! I'm from Poland. My first really great crispy chicken was The Popeyes Chicken Sandwich made at home from Joshua's 'But Better' series. Hundred times better than local KFC!
This guy AIN’T effin AROUND! 👀
This method is all the WAY the best I’ve seen-even as a well-traveled old YANK! 👏👏👌
Great Video! Is it possible to confirm the amount of salt for the dry dredge? You mention 95 grams, but the video doesn't show any salt being put into the bowl. Thanks in advance.
The best fried chicken for me is Korean fried chicken. There is no contest.
Fallow the dollop kings! Love this!
I can only imagine how delicious but a ton of work
this is beautiful, thank you for sharing the knowledge
YOU BAST. I'll have to come into London now just to get those in my belly.
Not on the menu at the moment.
@@toffeelatte6042 Ok, saved me some money for a little while.
You guys next level every thing! This is the video I've been waiting for 👌
Jesus, you guys throw srirachasauce in everything 😂
+1 to Butchies, probably the best I've tried in London. One day, London will get a Miss Millies.
This is like watching watching Heston take 4 days to cook fish and chips
Yeah. You guys please release a cookbook ❤❤❤❤
This looks absolutely amazing. Elevated chicken wings
At any point can you freeze the wings, I was thinking at the cooling stage. Your thoughts.. do or don't? Your wings look amazing!
Any recipes for chicken wings without carbs?
Popeyes is next level chicken, would highly recommend! would love to see like a taste test video from all chicken places and compare etc.
The amount of dishes you sacrified for this video 😳 Wings look mega. Popeye for sure
great work chef! the love is sooo there.
Brilliant recipe.
Can you do a video on mocktails?
"Flats are superior" a man of culture i see.
I really enjoy your videos and have done quite a few of your recipes at home myself from RUclips (the BLT is a favourite for example). You mentioned chick n sours and I love them too as we have had many food boxes from them (we've not been to London for years so the opportunity to try from home was perfect). Any chance you could offer some food boxes for home delivery to experience your food without needing to go to London? (I live in Cornwall for perspective)
Can you make a video just for the dip? Looks banging.
Popeyes is quite good, but it's a very specific flavor. So you won't get a sauce or variety you'd get at a wings place. It's specifically Louisiana style fried chicken, with cajun spices. Always crispy and flaky on the outside, moist on the inside. Very well seasoned and I've basically never had bad Popeyes.
Gotta do the bite test mate! They looked great!
That looks yummy even without the sauce 🤤
Could you use potato or sweet potato starch instead of tapioca?
They look fantastic 😍 👌 😊
How can you add some of the mariande to the later stages? I thought that would have raw chicken contamination?
You should try monga fried chicken in london, way better than kfc and popeyes
Your buttermilk is thicker than here across the pond 🇨🇦? I just thought maybe my eyes played tricks on me!
poppeyes is soooo good
Waw they look like the best wings ive ever seen...just a pity they take 3 days too make
Hey Fallow just curious I haven't seen much lamb dishes on this channel any chance of some rack, frenching , shanks etca
Now, Popeyes. But 20 years ago it was KFC, they changed their recipe and how they cook it and it's so greasy now
Nice!
yum
I think these are great tips, they really are. But this requires so many steps and tools (steamer for chicken...I'm not putting chicken in my steamer pot) that I'll stick with my own recipes. I'm sure it tastes incredible and I'd definitely want them if someone else made them for me with these tools and ingredients (I'm not using up eggs for egg whites when the yolks are so minimal to make anything else with)
Looks great but wow complicated. I’m trying to be with my cooking now the way Einstein was with his wardrobe. KISS principle so I can focus on other more important things in my life now and you can eat really well and with delicious food keeping it simple
KFC hot wings are the only great mainstream fast food item in the uk.
No home chef is gonna do all this. But looks amazing!
Wow!
Blue cheese fondue recipe pleaseeeeeeee
No contest. Original Popeye's that I ate way back when in Houston is The Best. When they went national wide, they took out most of the spice.
Wow! After all that you didn’t even try one so we can hear the crunch 😂
Bojangles fried chicken is superior to both popeyes and KFC, and I attest as both a former worker of both, and a home cook
But my favorite would have to be Jack Pertles, a little place in Memphis
Church’s Chicken!
Best fried chicken in my California city is a chain called jollibee 😂
Want the bluecheese dip now
❤
love that chicken from popeyes
I'd love to see how you make some of your vegan dishes
Birds chicken in London is the best