THE BEST Air Fryer Chicken Wing (Ranking 6 Methods)
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- Опубликовано: 3 мар 2021
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Check out the blog post for detailed recipe and video breakdown -
prohomecooks.com/recipes/the-...
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Хобби
I cooked with your highest score wings, that’s the best wings I had for a long time
Huh
Which one is the best?
Oh my god don’t do it
That looks Lucas
I’m curious of a almond/coconut flour for keto option would taste like
FOR THOSE OF YOU WHO ARE IN A RUSH WHILE WATCHING THIS LIKE I WAS:
16:47 great classic wing (twice fried method)
9:38 crispier heavier wing (3 part breading method)
He said these 2 methods are tied. Twice fried is classic taste, and 3 part breading is a heavier crispier wing that holds sauce better
You’re amazing!
I love you!
Hahaha....it is way better than straight up one shot heat..tried classic not double baked.
you had enough time to write the comment tho
@@AggBaddie TF are you talking about? He did it for people to click on time stamps.
Wing spice for 1kg (2lbs wings) halved from the video
1/2 Tsp Garlic powder (optional)
1/2 Tsp Ginger (optional)
1/2 Tsp Onion powder (optional)
1/2 Tsp Cumin (optional)
1/2 Tsp Paprika (optional)
1/2 Tsp Chili powder (optional)
1/2 Tsp Black pepper
1 teaspoon Salt
add 2 tsp of spice mix to 1 lb of wings and shake
add 1 tbsp flour and shake
make 1 lb of wings at a time in the air fryer
with all the optional ingredients it makes a delicious dry rub, but it's a bit of a waste since it just gets covered by the sauce
250F for 20min
Fridge for 30min
400F for 8 min
or just 400F for 25minutes if you don't want to mess around
Wing sauce:
1/2 stick of butter
3 tbsp sricha
3 tbsp honey
1/4 cup each: soy, mirin, rice vinegar
(I added cornstarch in cold water and 2 cloves crushed garlic)
Simmer for 5 minutes
or a Simple Honey garlic I found:
½ Cup Honey
¼ Cup Low Sodium Soy Sauce
1 teaspoon Sesame Oil (optional)
1 Tablespoon Grated Ginger (optional)
4 cloves garlic large, crushed
You are a legend!
Thank you !! ❤️
I made this using the no messing around method and they came out amazing, but I did cook them for 20 mins because they were starting to burn a little. I made them with the honey garlic sauce with an added half stick of butter browned and 1 tb of mayo. These were the best wings I ever had!
I added 1/2 tablespoon of MSG. (1/4 tablespoon for your 'half' measures here.) _Which BTW you have incorrect, because HIS salt is 1 TABLEspoon...not 1 teaspoon. __3:00__ )_
That allowed me to cut the salt down to 1/2 tablespoon (1/4 tablespoon for your half measurements) Thanks!
My wife and I are brand new with using an air fryer, literally! We just happened to buy this exact air fryer for Christmas. We haven’t used it yet, but our first try will be chicken wings. So I opened up RUclips and this video was the very first one to pop up. Great video on the topic and it was even a bonus that you used the same air fryer we had just bought. 👍👍
And...?
How were your wings?
Hey Mike, my 10 year old watches your channel and is a super fan. He has been wanting to make your wings for ages but he had quite a few allergies (corn & gluten) so we brainstormed and landed on an amazing crispy chicken. Tapioca starch to dredge, egg, and crushed up kettle cooked chips for breadcrumbs (we used a coffee grinder for fine and rolling pin for medium fine). Followed your suggestions and they turned out AMAZING! His heart was happy and belly was full! He wanted to make sure I shared with you ;) thank you for the channel and info he is a big fan!!
Thanks for the alternative. Those are my constraints as well. I want to try just the tapioca starch. Also, I’ve been using ac2-step breading process of just Dijon and then gluten-free breadcrumbs in other scenarios. I might try that here too.
That's adorable🥰
@@xdvoltic3075 Not really.
Rice Flour (Asian food isle) is also a great choice, even if you are not looking for gluten free. It really crisps up nice too.
@@gobbletegook You can make your own rice flour. Rice in a coffee bean grinder or food processor. Everybody has rice, but not everybody has rice flour.
The fact that I'm sitting here drinking a beer while my air fryer is currently working on the baking powder method and digging this video says a lot. This is an amazing review. Thanks a million from Chicago!
Him : basic pantry items
Me : sounds good
Him : gochujang!
Me : ಠ_ಠ
🤣🤣🤣 I collect a lot of food products so my pantry is probably more extensive than his. But I totally get folks would not have these things.
hey I did mention you can use sriracha instead. A fermented chili sauce is key
@@ProHomeCooks haha yes you did , just the timing of the wording was hilarious 😂 , love the vids keep up the great work!
Got a big tub im my fridge.
Lmaoooo me exactly 💀
I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬
As an experiment I did the twice fried method (awesome), then I did the twice fried without taking them out to rest in the fridge, so 20 minutes at 250 then bumped up the temp to 400 for 10-12 minutes, and it was indistinguishable to me. Same result, much easier, less time. It'll be my go to method going forward.
Sounds great and I really didn’t like the idea of putting potentially under cooked chicken in fridge.
@@OksmanTV Some can jump.
this is the same thing I do, but I do the first cook at about 300. But I also put about 10-12 wings in the basket at once so that might be the difference.
I’ve been looking for several cooking accounts, and I think your recipes are at the exact point where you speak to my current cooking abilities AND challenge me to try new things.
I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don't stick, air fry for 15 minutes flipping at least once during cooking :)
Try to replace it with 15 minutes of sparkling water!!! You'll love that if you think brining ones are better than breaded ones.
I love brining my chicken wings especially when I throw them in the smoker oh my God and then finish them in the air fryer
Ya I need to try this with wings. Also try dry brining.
FANTASTIC!!!! I did 1-3 baking soda 1 and flour 3…. And tgey turned out AMAZING!!!!!!!!!!!
The only thing I did different was I had some whole milk that needed to be used up… so I squeezed 1/2 a lemon into the milk… this is a natural way of making buttermilk… soaked an hour… and YES!!! Win!!! HUBBY loved them! I have the Breville toaster oven, air fryer combo and did them exactly the same… the sauce is unbelievable!! Thank you!!
I don’t know if I told you this or not, but your sauce recipe is my absolute favorite and my adult son‘s favorite too, it’s a huge hit! I am cooking this right now for my husband tonight. What a great recipe thank you so much!!
I tried the "double fry" method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good... the plain was great as well!
Lovely I never thought about doing it this way can’t wait to try this out thank you my friend ❤️
Pizza with chicken wings? :-)
Lemon trees
The Legendary Vito 😭
Seeing your comment here feels like seeing a celebrity on public place
Thanx for doing the work. I tried the 2x method...liked it a lot. Also, air fryers are PERFECT for day old, store bought chicken from the grocery. The air fryer crisps them up...and even works beautifully on the rotisserie chicken the next day. Just 5 minutes or less at a 370 or so setting.
I tried this recipe today and it was the best wings ever. I didn’t have some ingredients but used a little Louisiana hot sauce and clinched garlic. It was so good I wanted to drink the remainder. I can’t wait to eat this again.
I bought a Cosori after watching your video. I'm blown away. I've made perfect fries, wings, bacon and pork chops with it. Next up, basque burnt cheesecake! Btw your gochujang sauce recipe is bomb. Thank you for this video!
Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.
What a great idea! Thank you so much for all your hard work and eating. That was a lot of fun!
Dude, this video is PERFECT, thanks, keep safe.
I'm a wing aficionado & have been pondering taking the air fryer plunge, your wing demo has solidified my decision ! Kudos sir !
I feel like we have a different understanding of basic pantry items. LOL
Go shoe wut? Might find that between a can of tuna and a pack of weetabix that I bought months ago and forgot about.
You do. You think "basic" means something literally anyone in the world is going to have. It's fine that you don't have it, and you're free to find alternatives, but in reality it is basic in the same way that flour, or butter, or any other basic ingredient is. It has many uses and keeps very well. He obviously uses a lot of asian influences in his cooking, so if you're into that it's a useful "basic" you should look into. If you were into indian styles and flavours, you would have a whole different set of "basics" to consider.
@@rabid_si I pity you.
@@rabid_si he meant basic as in a widespread item that most people have. He practically confirmed it in another comment.
Agree, gochujang isn’t in any way a basic pantry item. Actually I use it and actually have it. It’s actually good stuff. I wouldn’t use it in a sauce, especially chicken wings. I use it in a marinade for Asian inspired boneless chicken thighs.
I have four different air fryers and I finally found my favorite one and I've been trying for over a year to air fry chicken with no results but thanks to you I will never deep fry again. Your spice mix is fantastic and my favorite recipe is with the baking powder . I even did legs and thighs. Perfection. Thank you very much.
Woooo I'm liking the first sauce you made, very fusiony. Can't wait to try!
When making breadcrumbed stuff in the air fryer I typically put oil in the breadcrumbs themselves since it doesn't fry that well without it
My girlfriend and I made some wings using the flour method today, so good! Thank you so much for the butchery tips as well!
I just bought a Consori like yours and LOVE it!! Thanks for all the great videos!! 😻🇨🇦
I actually do the twice frying thing but with baking powder, 250 for 15 minutes then 400 for 10 minutes with a 15 minute resting time between. Works fine for me every single time. I have also done the 3 part breading before too, but normally I serve that on pasta
Just picked up an air fryer and will be trying these very soon.
Totally love Chef John!
... and as always, enjoy.
"enjoi!"
Just made these! Are used to do the baking powder thing all the time. But I tried the flower, baked at 2:50 for 10 minutes, let sit for 10 minutes and then cooked at 400 for 10 minutes. Soooooo good 👍
Did the flour method with salt, garlic granule, cayenne and smoked paprika. Took 25 minutes to crisp then a sauce with Siracha, agave and lemon juice. Best wings ever. So glad I saw this video.
We love our Cosori it cooks great. Thanks for showing us some new ways to do wings. I can't wait to try them.
I substituted the baking soda with cornstarch and my wings came out amazing.
My new favorite RUclipsr! Recently ordered the same air fryer and can't wait to try the wings!
I'm doing this wings for over a year now and never gave a thumbs up... my bad! Of course now I did. Awesome work Dude! You've really inspire me to make some food at home! Even when I'm lazy. Keep it up Man!
Some guys brag about their Tesla’s on tiktok, this man brags about his air fryer
isn't that the same thing?
And that's why we love him
I mean he get paid by them so.
His airfryer cost around $130. I bought a airfryer for $300 because it has a oven and toaster too. 😭
the air fryer is more reliable
The wings look awesome. We usually cook about 40 wings when we fry them. We have an air fryer but I think cooking six at a time is only good for the single person. Maybe I can try your method when my family is not home.
It’s the sound of the crunch for me. ❤❤❤
Great test and very interesting results!!! Thanks!!!
Great job. Appreciate that you took the time to completely try each technique, spices etc
This was a great find. I've been doing a slight variation of the "twice fried". I fry my wings at 390 for 15 mins (I like my wings a bit on the drier side)....then I take them out & sauce them.....and then stick them back in @ the same temp for another 3 mins. Yum!
What sauce do you use Lynette?
YASSSSS.....this
I use to hate wings until I started cooking them longer, I like them a little dry also, seems to get rid of all the nasty feeling stiff inside.. lol
I used your recipes for the wing rub and the sauce. Very nice! Thanks I'll be adding those to my recipes
Made the sauce! It was fantastic! Thank you!
This was a great, informative video. Thank you so much for all the techniques utilized! I'm glad I'm not the only one who prefers flour over baking powder/corn starch! The quick oil spray really helps. Glad I finally found your channel.
I made this tonight, the sauce and rub exactly the same, and I did the flour coating. AMAZING! That sauce is so yummy! MMMMMMMMMMM thanks for this recipe! So good
Perfect video just what I needed to know before my NFL weekend
Really great video, new to cooking and air frying and your videos help so much!
Our wings are very simple. No seasoning or breading. We throw them in the Ninja Foodi, and then toss them in a melted butted/Frank's Red Hot Sauce mix. We usually cook them from frozen on the "air crisp" function at the pre-selected temp. 40 minutes for not totally crispy, 45 minutes for crispy (tossing 1/2 way through cooking). Thank you for this video, will definitely try your spice mix and sauce.
yo wings taste like water
Last night I cooked your highest score wings with the bread/panko crumbs. DUDE! OFF THE CHARTS. ONE of the BEST wings I've ever had. I can't wait to remake these again in other sauces. JUST AMAZING.
Omg!!! I love this guys kitchen.
I tried to make the sauce. Turned out to be a good complement for the wings. Thanks.
That air fryer is legit! If I didn't buy my Ninja one already.. I would've definitely went with the Cosori. Loved the review!
*gone
Not went
Nothing wrong with the Ninjas
The right answer is J kenji Lopez alts oven wings except in an air fryer. Teaspoon each of sat, cornstarch and baking powder per 1 lb chicken wings. They are incredible.
Also I feel the fact they're air chilled deserves a mention.
I believe kenji lopez alt was the one that started the whole baking powder on wings
Yeah Kenji also air chills them in the fridge for 8-24 hours. I tend to use this method for my wings now. I have never noticed an aftertaste from the baking powder method like he mentions in this video.
@@DavisOnABike he's using almost double what Kenji does - Kenji uses 1tsp for a pound of wings which is 10-12 depending on size, usually. Ive had the problem when I made too much dry rub and used it all anyways. Made right, minimal to no added taste.
He also isn't using a proper teaspoon more of a close enough measure. It's not exactly 5ml, which could result in even more being added by mistake.
@@Ace-wo7ul Great observations. I guess now that I watch again, I see he isn't even using a full pound of wings either, probably closer to a half pound in that there are only 6 pieces. So that was really heavy on the baking powder. Good to know for when I use Kenji's method.
You my friend will be on my favorite cooking videos list . Very simple but also full of details clip .
THUMB UP and THANKS !
Just purchased a French Door Air fryer. Based on your results, I made breaded chicken wings, which turned out fantastic. Thanks for the video.
literally been binging air fryer chicken since last night and this is the video that i have been looking for. 🙏
Thanks for all the tests, I already gave it a go and it's amazing and helped me get some tasty chicken wings. Really great research. I have a question, do you feel your Cosori is frying everything evenly? Because mine seems to fry things more in one corner. Thanks!
Thanks for sharing, this was good advice!!!
I will come back to reference this video every super bowl.... probably the only video I rewatch, but there just so much DATA and KNOWLEDGE in this... this is the channel that got me cooking on my own without recipes, and changed cooking into a creative outlet for me. Love you bro!
A note regarding the COSORI brand air fryer... there's been a recall (US, Canada, Mexico) of the air fryers by the company due to a fire risk! (February 23, 2023)
Wow!😮 thanks for notifying us‼️
I've tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things.
This is what you have to do in order to get non-chemical tasting and crispy wings - though they still may not be anywhere close to a 10, because Reasons:
1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder;
2) You have to use a LOT of baking powder - like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.;
3) There are two kinds of baking powder - one has sodium aluminum phosphate, and the other doesn't.
I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it.
When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it's there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it's not, you'll be good to go for crispy wings, though any seasonings will be "blanded out" a good bit.
That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.
Savage. I think you should have a channel! These are tips I've never seen before!
@@E_redd Thanks!
All those tips are out there floating around the interwebs and the RUclipsz, they just come in dribs and drabs - and sometimes you just have to run some test cases to see how they work, and how best to implement them.
The part about the sodium aluminum phosphate came up in several videos made by people with much more refined palates than mine. I've never experienced it myself because it just kept coming up as 'no bueno', and I'm usually cooking for family as well as myself, so why take the chance.
As for how much baking powder to use, I have tried using less than 2:1 BP to rub, but it just doesn't seem to do anything except make the chicken only slightly less bland than 33% rub, while the skin keeps coming out rubbery-ish. That said, there may be a sweet spot I haven't found though, because I only tried it a couple times and decided it wasn't worth the effort.
The time thingy though, is just dead ass science. Baking powder has to have time to react with the skin in order to do the do, or it's useless.
Sometimes, it's more important to know WHY you're using an ingredient, than "just because the recipe says so" kinda stuff.
Cooking in general involves time and temp, and more often than not, those variables can be fudged one way or the other by fudging the other, but not with pre-treating chicken skin with baking powder. It's a hard and fast rule of crispy skin law, but there are other was to get that crispy skin without BP and without cooking your cut to dust.
I'm still tuning that in right now...
I'm late to the party, but great tips! I've found I use a LOT more than the 1tbsp of baking POWDER (bet I'm not the only one to scream POWDER!! at this video :) ) that most recipes call for. Did not know about the SAP will watch for that. Again, thanks!
Now this is good info. Thank you!
All true points. After learning how baking powder (aluminum free) changes the PH of the skin on poultry, it’s been my go-to added ingredient in all my rubs for poultry. Right now I’m am dry brining my Thanksgiving Turkey with salt and 1TBS of baking powder. Then I’ll smoke it tomorrow. It’s a fail proof way for extra crispy skin when smoking.
I truly appreciate this video. Thank you❤🥰👏🏿
I loved your comparison and technique! Very easy to follow!
I just tried your seasoning mix on some wings in my Ninja Foodi using the air fryer part. Used my homemade gluten free flour mix on the wings (rice flour, potato starch, tapioca starch, no xanthan gum in a 6:2:1 ratio). The combo gave a very tasty wing with a nice crunch. The seasoning was nice so the wings were tasty even without sauce. 390F for 15min worked fine with a max of 8-9 wings in the basket. I did have to spray with a bit of cooking spray as I found the first batch had some floury bits on the top so just sprayed the other batches with spray first. Best wings I've made at home outside of cooking them on the BBQ.
Watching this video at 12:37AM is not a good idea, I’m hungry now 😂
These are, by far, the best wings ever. Seasoning and sauce recipes are simply fenomenal. I stick with the flour coating cover (#2) and I am getting super crispy wings. My family loves them. THANK YOU!
Got cosori as a wedding gift. BEST AIR FRYER EVER
Outstanding vid. I ended up making your flour only version @7:33 (I'm just too lazy for"Twice Fried" version). I followed my manufacturer's instructions which called preheating (3 mins) then cooking at 390°. Which at 15 min.'s was just perfect, and extraordinarily crispy. I think your advice about splitting the wings was brilliant and likely the main reason for my success. I wish more cooking demos were approached this way. THANKS.
When cutting the wings, I find it easiest to lay the knife blade closer to one side depending on the joint you're cutting. Between the tip and the flat, I angle the blade closer to the flat. Between the flat and the drumette, I angle it closer to the drummet.. The cuts are a lot easier and you can get through several dozens of wings in a few mins this way.
Wowww i did the mix and was amasinggggggg super thanks
Great show! Thank you.
Great video, now I can try some new techniques. I usually use the twice fried method but before the second fry I add the sauce to the wings to make them even crispier. Plus it gives the added bonus of not getting sauce everywhere when eating.
I just made this wing sauce. I will be using this for pretty much everything. It is SO GOOD!!!
You are the GOAT! Keep it up. This video was very informational.
I’ve recently acquired an air fryer, cosori no less (and outside of the recall). As a lover of wings I’d like to submit “rice flour” as a method. Raw rice flour doesn’t have that “chemical” taste and it makes for a crispy texture 👍🏼
Thankful for this video! I’ll be trying the basic 3 on our next wings (flour/egg/crumbs) but I wondered if u overcooked the parboiled wings when leaving it at 15min? Since they were already heated in the parboiling process, I wonder if a little less time would have helped? What are your thoughts?
Ever since I first watched this video I've been doing just flour, it definitely could have been me using too much of it but my first time trying cornstarch was life changing. I didn't even have a very good sauce and it was still much better. Texturally.
Are you saying you like flour or corn Starch better?
@@Liz_Sal I like the corn starch better, but I was also tossing the wings in way too much flour
Awesome video!!! Can't wait to try twice bake and the breading!
i bought wings that were whole and had no idea how to cut them, , thank you so much for including in the beginning :)
I second Darren's comment, reduce cook time when par-boiled. I have used her method for a year or two and they come out amazing, and ultra crispy. You to have to pat them dry, and make sure water isnt trapped behind the skin
Thank you for doing this!
Thank your for the video I am looking forward to trying your recommendation.
Most restaurants I’ve worked at do the twice fried method. Once they are cooked the first time they go in portion bags and ready to go for the dinner service
Will you be adding any more videos to your whole chicken series? I really enjoyed those videos.
I made the 3 part version today and it blew my mind, also my kids couldn't get enough - perfect recipe - thanks!
Thanks for the air fryer tips... just made the wings with the flour snd spices and they were a knockout! Some of the best wings I've done and so easy. My air fryer has two adjustable trays and I did about 7 pieces per tray. Did 15mins then rotated the trays and another 13 to 15 minutes. Perfecto!!
I usually just break down and dry rub my wings (just the seasoning, no extra coating for anything, no oil) the night before, leave in the fridge overnight uncovered to dry the skin. Toss them in the air fryer at 400 for 15 and they're super crispy without any extra stuff.
Glad you mentioned that the air fryer is just a mini convention oven.
Convection
@@melanieshaw3210 you can't convention me otherwise
Thanks for a great idea! I made the floured wings, used tapioca flour, the sauce was amazing! Thanks I got my cooking mojo back(sydney Australia)
That sauce is so amazing, I put it on almost everything now
I’m not even exaggerating, I’ve watched your videos for a long long time, and now I’m know as the chef of the family
adobo chicken wing on a air fryer. a must try!!!! 👌
I feel like the twice fried method is the best especially if your need to make for quite a few people. You’re essentially ‘blanching’ as the chefs would say and having a bunch of wings ready to go is brilliant pre prep!!
This work is great. I enjoyed watching. 👍 👍
As a defeated man who has attempted multiple times to make wings in my air fryer, I really appreciate this video! I'm now re-motivated to try again with the hopes of success!
How is it going? Have you succeeded?
@@priscilalondon 100x better! My new favorite food to make in my air fryer.
@@johnrobles5463 which method did you find was the best?
@@immortaldubs I only tried the 2nd method of just using all purpose flower. Comes out nice and crispy without being like flaky or yeasty.
You never tried it naked with the seasoning. I do equal parts of Taijin and Greek Seasoning. Toss the wings in the seasoning till they are covered. Then place them in my air fryer at 400 for 12 mins and then turn them and do an additional 12 mins. I got an old Paula Deen air fryer, I do not believe its as good as yours. Then last, I toss them in BWW's Sweet Chili Sauce. It's decent, not as crispy like I can get in the my small convection oven but not as smoky. LOL But I would like to see you try wings "naked" to see your results.
I use a breading mixture of flour corn starch parmesan cheese and Lowery's season salt and i get great results. I also use a butter flavored cooking spray, and I don't know why, but it works great for me
Also, par boiling works great for the frozen wings, like if you buy a big bag of frozen wings I put them in the pressure cooker for 7 minutes to get all that solution out and to cook the meat, fridge it then fry it
Thanks,u really helped me not use the baking powder and use flour. I just got a air Fryer today and this video is very helpful.