I used to watch you on public access with my mom when I was a kid. She wrote you and asked about a bamboo cutting board you had. You replied and thanked her for watching. Glad to see all your success, you’re a good dude.
I don't "hate watch" your videos. I watch them while drinking beer in the evening to then get hungry enough to make something good so my wife can yell, "Are you cooking again? We JUST had dinner!!"
Shit. Tell me about it. I deal with the same. Beer, late night cooking and always getting yelled at. I'm only trying to eat, dammit! ... Having a blast doing it too!.... But wait... I don't have a wife... and my girlfriend works nights, so... Who the fk is yelling at me?!.... maybe it's time I have one less beer next time.
I used to fuss about kids who would watch youtubers. Now I get excited every time Sam drops a new video. My family watches them as a group sometimes. My 8 year old just came and asked me if he could watch Sam the cooking guy while he ate his Cheerios 😂
Long time subscriber, I must say… part I love most about sams recipes is that they are very easy to substitute things. Referring to the cilantro discussion if not liked, can go green onion or anything you want. Most of his recipes are like this and simple to follow or change to make your own 😁
I love your videos. I was raised by my grandmother she was a chef and got me into food and cooking. I lost that touch for a while due to life but you brought me back to loving cooking good food again. I have cooked for 12 years professionally and am 28 years old, I cook well and am a good chef you just bring a joy to making "your own twist". -thank you.
It's the kinda Kenji method. Seasoning and then tossing them in the fridge overnight actually helps a lot. In his newest wings video he also tossed them in a little corn starch.
I sorta kinda did this yesterday without the sauces. I totally bathed the wings in garlic, onion, smoked paprika, and a touch of Cumin powder. I basted them with Sweet baby ray's bbq sauce. I don't normally eat a lot in one setting, but I ate 5 pounds of wings. If I had more, I would have eaten more. I basted them in the sweet baby ray's before putting in the oven. Probably the best I have done with wings.
Thank you Sam !!! I tried the wings with the Korean style today with the gochugan paste using your recipe and both my wife Karen and I loved them!!! We have been watching you RUclips shows lately and you are the one we will be talking to our friends about!!! You guys are great!!
You need to watch Adam Ragusea's video on garlic and why there is differences in the flavor of garlic that has been processed vs fresh. It was very interesting! I love knowing the why of things. It is the membrane sir! Not the seeds! yes they add a little tiny bit, but it is the membrane! I love spicy too!
The 7" Nakiri knife is absolute hammer for what I use it for and it's pretty much anything from cutting meat to slice and dice onions or mash garlic or cut buns. It's awesome and it can do anything!!! Got it as father's day gift and love it!!!
Genetics. Same as some people can smell the asparagus odour in their pee and some can't. One place I worked, I would go out for thai food with a work colleague and he hated coriander / cilantro and I love it, so I was allowed to have his as well. More for me win :)
You'll find many find it tastes awful, likened to soap... I've never gotten soap per se but it's pungent and perfume-esk to me. Completely destroys some foods, others it's subtle enough to ignore.
If you dont have baking powder you can use a little high eat oil instead. The key to crispy baked wings when using oil is flipping them every 10-15 minutes when cooking. 10 minutes seems to make it a little crispier but 15 minutes is still crispy and delicious.
Just wanted to thank you for changing my view of ribs…used to dislike them until I tried your method…now I can’t get enough! I already bake my wings exactly like this, but I will try your toppings. Thanks Sam!
Hey Mr. Sam, there is something you said, and some others also say, that is you remove the seeds from the pepper to reduce the heat. The truth is... A chile pepper's spicy heat comes from the pith and ribs of the pepper, not the seeds. ... While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat. Go check it out.
I've cooked wings this way for years... Only difference is I coat all the wings in olive oil and add smoked paprika with salt pepper garlic... Parchment paper under the rack helps with cleanup big time
I agree with spraying your grill with oil before you put food on it to keep it from sticking. But I’m not a fan of the propellants used to aerosolize the oil, so I use one of those hand pump pressurizer spray bottles. The droplets aren’t as fine as they are from a can, but I feel better not eating propellant Thank you again for a great meal idea. I’ll try to make it
ordered your knife cant wait to see how it works my dad was a chef in chicago raised in kitchens french lots of fun love food and cooking and your approach to food its supposed to be fun and delicious
Thanks for always providing such great content, recipes and fun and funny entertainment!! I especially love the banter with Max and Chance 😂 Where do you find the black stone cutting boards you have?
Dry the wings. A bit of neutral oil and cornstarch. Mix well. Air fryer, 390 for 12 minutes. Turn and repeat. Crispy goodness! Then toss in your favourite sauce.
Sam, The real secret now is just finding the wings at the grocery store And……..affording them As a kid, wings were 10 pounds for a dollar. Yes! 10 cents a pound I hate Buffalo!!!!!
My bf and I fell in love with your channel after making the greek chicken your wife really liked. Then we made your at home big macs. We are forever grateful. Hoping to get one of them there mystery boxes. That garlic press looks heavenly. I used to think they were a waste, turns out I just had one that didnt work
"I always spray! I mean I don't want my stuff to stick. Sometimes it does..." - Sam The Cooking Guy All we are missing is the "that's what she said" line.
Viscosity is a liquids resistance to flow. Higher viscosity means more resistance. So the sauce you were heating up would be getting increasingly less viscous as heat was applied.
This is how I stated making my wings minus the garlic powder and they come out phenomenal! I’m going to add the garlic powder next time and try out your sauces.
Ive been subscribed and WONT stop asking for one of those garlic presses! You convinced me to buy one and I never looked back. PLEASE, throw some cheese on this cracker!
Awesome. Love wings. Love crispy wings out of the oven. Nice tip with the baking powder, thanks! I’ll be trying all three sauces, as well as a few of the others I make - Chipotle Honey BBQ, sweet Buffalo, and spicy Thai peanut.
I've tried it with baking powder, both kinds, with and without aluminum sulfate. It works, but something about the flavor it gives just throws me off... I do the same method but with a light oil coating instead, they come out perfect for me👌
Hi Sam & Max, love this video, going to try it. Wanted to ask, have you guys ever tried making a cauliflower pizza base? Could you maybe do an episode on this? Thanks!
And so, in order to save my marriage.... I learned to cook from you. Covid took away three jobs. But not my wife's. So I have become the house husband, cooking three meals a day. You have saved my marriage lol
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
I used to watch you on public access with my mom when I was a kid. She wrote you and asked about a bamboo cutting board you had. You replied and thanked her for watching. Glad to see all your success, you’re a good dude.
I was just telling my kids this! Great to see he’s still doing his thing!
Using a mesh strainer to sift the Baking Powder onto the wings will give a much more even coverage. Also, mint is a good substitute for Cilantro.
“Your mom’s viscous” 😭🙏🏾 Golden dad joke
It works too he just ended him
Got real quiet after that 🥴
🤣🤣 hilarious
Note Sam or Max haven’t joined in with this thread!
I traded in the hello fresh for hello Sam couldn’t be happier.
😆👍
I don't "hate watch" your videos. I watch them while drinking beer in the evening to then get hungry enough to make something good so my wife can yell, "Are you cooking again? We JUST had dinner!!"
Lol I'll be your new wife xD
Shit. Tell me about it. I deal with the same. Beer, late night cooking and always getting yelled at. I'm only trying to eat, dammit! ... Having a blast doing it too!.... But wait... I don't have a wife... and my girlfriend works nights, so... Who the fk is yelling at me?!.... maybe it's time I have one less beer next time.
Your personality is absolutely amazing!! And the food is hands down is my favorite on RUclips. Keep up the good work guys.
Got the knife and the latest cookbook for Father's Day. Already made a double batch of meatballs, awesome. Thanks for everything.
I used to fuss about kids who would watch youtubers. Now I get excited every time Sam drops a new video. My family watches them as a group sometimes. My 8 year old just came and asked me if he could watch Sam the cooking guy while he ate his Cheerios 😂
He ain’t going round doing pranks and vlogs. It’s like a cooking channel on tv.
Long time subscriber, I must say… part I love most about sams recipes is that they are very easy to substitute things. Referring to the cilantro discussion if not liked, can go green onion or anything you want. Most of his recipes are like this and simple to follow or change to make your own 😁
I love your videos. I was raised by my grandmother she was a chef and got me into food and cooking. I lost that touch for a while due to life but you brought me back to loving cooking good food again. I have cooked for 12 years professionally and am 28 years old, I cook well and am a good chef you just bring a joy to making "your own twist". -thank you.
Alton Brown method works super well for crispy too. Steaming, resting then baking. Those sauces look fantastic!
It's the kinda Kenji method. Seasoning and then tossing them in the fridge overnight actually helps a lot. In his newest wings video he also tossed them in a little corn starch.
I sorta kinda did this yesterday without the sauces. I totally bathed the wings in garlic, onion, smoked paprika, and a touch of Cumin powder. I basted them with Sweet baby ray's bbq sauce. I don't normally eat a lot in one setting, but I ate 5 pounds of wings. If I had more, I would have eaten more. I basted them in the sweet baby ray's before putting in the oven. Probably the best I have done with wings.
Perfect timing for this episode. During a chicken shortage.
With long weekend around the corner
The segway/music to the cilantro sauce was epic 🤣🤣🤣🤟
Thank you Sam !!!
I tried the wings with the Korean style today with the gochugan paste using your recipe and both my wife Karen and I loved them!!!
We have been watching you RUclips shows lately and you are the one we will be talking to our friends about!!!
You guys are great!!
Sir, your definition of a teaspoon is so off LMAO! I love it.
You need to watch Adam Ragusea's video on garlic and why there is differences in the flavor of garlic that has been processed vs fresh. It was very interesting! I love knowing the why of things. It is the membrane sir! Not the seeds! yes they add a little tiny bit, but it is the membrane! I love spicy too!
The 7" Nakiri knife is absolute hammer for what I use it for and it's pretty much anything from cutting meat to slice and dice onions or mash garlic or cut buns. It's awesome and it can do anything!!! Got it as father's day gift and love it!!!
I don’t understand how anyone can hate cilantro.
Genetics. Same as some people can smell the asparagus odour in their pee and some can't. One place I worked, I would go out for thai food with a work colleague and he hated coriander / cilantro and I love it, so I was allowed to have his as well. More for me win :)
It sucks almost as much as avacados
Because people don't like eating soap. But I don't mind Cilantro Chimichurri.
You'll find many find it tastes awful, likened to soap... I've never gotten soap per se but it's pungent and perfume-esk to me. Completely destroys some foods, others it's subtle enough to ignore.
@@corylee2261 now you’re just trying to start a fight.
I do these 2 times a week in my air fryer but ima use this recipe becuz ur the goat 👍🏽💯
His " measurements" kill me 🤣🤣🤣 gotta double or triple whatever he says
Or half
Facts his measurements are never correct from the videos. And going to a website is meh…. Lol
It’s what you prefer
@@JFatzDaKeyz if you can't go to a website and read a simple ass recipe then you have a laziness problem
@@uberfresco or they could put ingredient lists in descriptions like others do.
If you dont have baking powder you can use a little high eat oil instead. The key to crispy baked wings when using oil is flipping them every 10-15 minutes when cooking. 10 minutes seems to make it a little crispier but 15 minutes is still crispy and delicious.
If I’m researching a dish to get several ideas, I start with STCG before any other chef.
I like wings, and this just made me want some.
Just wanted to thank you for changing my view of ribs…used to dislike them until I tried your method…now I can’t get enough!
I already bake my wings exactly like this, but I will try your toppings. Thanks Sam!
Hey Mr. Sam, there is something you said, and some others also say, that is you remove the seeds from the pepper to reduce the heat. The truth is... A chile pepper's spicy heat comes from the pith and ribs of the pepper, not the seeds. ... While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat. Go check it out.
11:05 spice is not in the seeds it's in the pith/ribs of the pepper (the white stuff)
I've cooked wings this way for years... Only difference is I coat all the wings in olive oil and add smoked paprika with salt pepper garlic... Parchment paper under the rack helps with cleanup big time
Can I get the STCG Sauce Mixer used in this video?
Yes! The fork. 😂 Pure elegance.
I just had wings at a large national chain. They were rubbery, blubbery and vomitus. This video set back my recovery by days.
I agree with spraying your grill with oil before you put food on it to keep it from sticking. But I’m not a fan of the propellants used to aerosolize the oil, so I use one of those hand pump pressurizer spray bottles. The droplets aren’t as fine as they are from a can, but I feel better not eating propellant
Thank you again for a great meal idea. I’ll try to make it
A mystery box from San the cooking guy would be awesome
ordered your knife cant wait to see how it works my dad was a chef in chicago raised in kitchens french lots of fun love food and cooking and your approach to food its supposed to be fun and delicious
Thanks for always providing such great content, recipes and fun and funny entertainment!! I especially love the banter with Max and Chance 😂
Where do you find the black stone cutting boards you have?
Dry the wings. A bit of neutral oil and cornstarch. Mix well. Air fryer, 390 for 12 minutes. Turn and repeat. Crispy goodness! Then toss in your favourite sauce.
Sam,
The real secret now is just finding the wings at the grocery store
And……..affording them
As a kid, wings were 10 pounds for a dollar. Yes! 10 cents a pound
I hate Buffalo!!!!!
Yeah price is crazy. In my area you get 2 pounds for $12.
You can thank all the corporate chain restaurants like wing stop plus the fact they have become more popular than ever
Just got back from the grocery store with all the ingredients needed, cannot wait :D making these bad boys for lunch.
Sam to Max: “Your mom’s viscous”
Sam bud be careful around the wife
Viscous describes the thickness of a fluid. Try vicious.
@@yn-id8qr When someone tries to correct a total stranger and makes a proper ass of themselves lol.
@@blueskadoo1402 lmao
I was looking for this comment how do you make a "your mom's a..." joke about your own wife
@@resolecca VERY carefully.
My go to chef for when I want to surprise my family with a home cooked meal !! Thank you !!!
3 mill subscriber's congrats you guys deserve it
I'm starving. Waiting for my salsa verde made from mostly fresh picked things in my garden to cool down.
The sauces looks great, but this "secret" can be attributed to J. Kenji Lopez-Alt, no?
Yeah, not much of a secret if you know Kenji.
The Gochujang on Baked Salmon is amazing!
The garlic parm wings are 🔥🔥!! I usually don't like garlic parm but this recipe is killer!
My bf and I fell in love with your channel after making the greek chicken your wife really liked. Then we made your at home big macs. We are forever grateful. Hoping to get one of them there mystery boxes. That garlic press looks heavenly. I used to think they were a waste, turns out I just had one that didnt work
I'm looking for that pot Sam is using for the second sauce. Nice pot.
"I always spray! I mean I don't want my stuff to stick. Sometimes it does..." - Sam The Cooking Guy
All we are missing is the "that's what she said" line.
Viscosity is a liquids resistance to flow. Higher viscosity means more resistance. So the sauce you were heating up would be getting increasingly less viscous as heat was applied.
Pressure Cook the wings then Air Fry. Moist, Tender and Crispy! Best Combo.
This is how I stated making my wings minus the garlic powder and they come out phenomenal! I’m going to add the garlic powder next time and try out your sauces.
Making all 3 of these for neighborhood party tomorrow! Please tell me you did not leave the spoon in the food processor?
I like to marinate chicken and chicken wings in yogurt with assorted flavors. Yogurt just does amazing things to chicken.
Cilantro pesto is brilliant and I've never thought of it! Will definitely try.
So funny I was looking for chicken wing recipes yesterday and then you make this awesome vid today
Ive been subscribed and WONT stop asking for one of those garlic presses! You convinced me to buy one and I never looked back. PLEASE, throw some cheese on this cracker!
Watching this video for football Sunday and now I want this rn
As a Korean. I approve of the gochujang usage. I do want that garlic squeezer
this method also works very well in an air fryer
OMG I'm crying! Max added the paper towel wipe to your logo in the thumbnail😂
I'm hooked on this channel. Best cooking show on the ol' RUclips!
Incredible food. Simple to make and everyone's gonna like that. Going to make that for some family over here in the UK. Superb!
Awesome. Love wings. Love crispy wings out of the oven. Nice tip with the baking powder, thanks! I’ll be trying all three sauces, as well as a few of the others I make - Chipotle Honey BBQ, sweet Buffalo, and spicy Thai peanut.
These look fantastic.
I was down after he said big Ars! Love him!
An additional note: My favorite garlic press is from Pampered Chef, and I wonder if they would partner with you on something like that.
Me too. Pampered chef …best garlic press. I have two.
I made eggs in a toaster as my gas was turned off for the weekend. And it worked well! The toaster is king.
I made these today and they turned out great!!! Thanks for the video
Please post a link to the pots that you’re using…Thanks!
"If you want some nice- wrong accent, I can't do it." 😂😂😂 Absolutely had to sub you are awesome!
I wish I didn't have to pay for RUclips Premium and still sit through a 2 minute ad from Sam.
Now I’m starving, good thing we have Hello Fresh for dinner!
9:50
Writes down: "Go-to-John"
Also a coating of corn starch makes wings crisper.
What is the difference between using baking powder vs corn starch
I put aluminum foil in the pan which greatly eases clean up. Love me some crunchy wings!
14:27 so now what will you do with the other portion of sauce? you used a whole 2 tablespoons of it so far
Viscosity is the thickness of a liquid. Example: honey is more viscous than water. Can’t wait to make a shit ton of wings and do all 3 sauces.
Must try the garlic parmesan wings soon. Those sound amazing.
Im watching eveytime such good food thx guys
great presentation! Looks exquisitely delicious. I am trying them out this weekend with friends!
I've tried it with baking powder, both kinds, with and without aluminum sulfate. It works, but something about the flavor it gives just throws me off... I do the same method but with a light oil coating instead, they come out perfect for me👌
Thanks for a great recipe.
Greatest video. Loved it. Will def try cilantro pesto
Mystery box madness!
I was wondering if you could make lettuce wraps Sam style! Good summer dish.
Definitely making these.
I feel sorry for people that are hello fresh needed?
Subbed when I saw the visit to London, UK. You are becoming Legendary 🥰
Good video. Some nice wing ideas here.
I love you guys. I love the recipes and the different cooking techniques. You guys have great chemistry. Keep on rocking it.❤❤😮
I have that baking sheet. That exact sheet. It's been in my family for decades haha that's amazing.
Hi Sam & Max, love this video, going to try it. Wanted to ask, have you guys ever tried making a cauliflower pizza base? Could you maybe do an episode on this? Thanks!
Absolutely loveeee these recipes.. i am trying these very soon!!
Have you noticed a wing shortage in your area we do plus the prices have jumped alot
Bonjour Sam etc fils! Now these recipes will be helpful. Usually Your v.ogs are simply entertaining but Ill be using these flavors for sure!
The seeds contain no heat there might be heat on them via pepper juice. I agree you remove the seeds because they tend to be bitter
This made my mouth water dude. Thank you
I need that garlic presser. Make it happen Sam
And so, in order to save my marriage.... I learned to cook from you. Covid took away three jobs. But not my wife's. So I have become the house husband, cooking three meals a day. You have saved my marriage lol
Where are your restaurants? I’ll be in San Diego next month. I have to bring my family by.