[3 - 3] hello wing fanatics uh awesome awesome
[3 - 5] comments on that video there are clearly
[5 - 7] some really big wing fans out there
[7 - 10] which is awesome I totally love them
[10 - 12] I want to start things off right off the
[12 - 15] bat one question someone was asking is
[15 - 17] the series ending and I think that was
[17 - 19] in reference to the title that we had on
[19 - 21] there for a little while so we had the
[21 - 23] wrong title on there and apologies for
[23 - 26] that is not an indication come of the
[26 - 29] series ending at all we are literally
[29 - 31] just getting started we have five
[31 - 33] episodes up right now and we've already
[33 - 36] got a lot more produced and just kind of
[36 - 39] waiting in the wings to go up so we're
[39 - 41] doing one on mashed potatoes coming up
[41 - 44] we've got one on mushrooms I don't want
[44 - 45] to spoil everything so there's a lot out
[45 - 48] there that we haven't done yet that I'm
[48 - 50] really excited to get into but I do want
[50 - 52] to use this opportunity to kind of call
[52 - 54] out and just say let me know in the
[54 - 56] comments if there are topics you want me
[56 - 58] to cover some of you already kind of
[58 - 60] taken taking the reins on that and then
[60 - 61] put a lot of comments in there which is
[61 - 64] fantastic I love to hear what you're
[64 - 66] interested in because I can cover that
[66 - 68] stuff putting pops has come up already
[68 - 72] so that one's on my list which I would
[72 - 73] totally love to do some footing pops
[73 - 74] but yeah anyway let me know what you're
[74 - 76] interested in but we've got a lot of fun
[76 - 79] stuff coming up so let's get into some
[79 - 81] wing questions there was a really good
[81 - 84] question about like double frying and
[84 - 86] that you know extended cooking time
[86 - 87] which is about 14 minutes for this
[87 - 90] recipe is the risk that you're gonna
[90 - 92] overcook the white meat so I just want
[92 - 93] to back up and clarify a little bit that
[93 - 95] that experiment where I you know
[95 - 97] basically excise the muscle from the
[97 - 100] wings and cook it separately I really do
[100 - 103] that to prove the point that that muscle
[103 - 105] that muscle fiber is is really different
[105 - 108] than you know a thigh or a drumstick
[108 - 109] which you can cook for a really long
[109 - 111] period of time and break down tons of
[111 - 112] college and then they get super juicy
[112 - 115] has a tendency to dry out but the good
[115 - 118] news is anytime you're eating a wing
[118 - 119] you're never just eating that meat alone
[120 - 123] that white muscle fiber is surrounded by
[123 - 124] all these other things that going to
[124 - 126] help it stay juicy so we have connective
[126 - 128] tissue all around it that connects it to
[128 - 131] the bones that can render and break down
[131 - 133] into gelatin which makes
[133 - 135] whole thing a lot juicier and then it's
[135 - 136] wrapped in all of that skin so that's
[136 - 138] gonna provide a lot of juiciness as well
[138 - 140] so the big takeaway is that you just
[140 - 142] don't want to overdo it with wings you
[142 - 144] don't want to fry them for you know a
[144 - 146] really long period of time like 25
[146 - 148] minutes or something like that and and
[148 - 151] expect them to stay juicy so you don't
[151 - 152] have to wear too much and that 14 minute
[152 - 154] with a you know break in the middle
[154 - 157] those wings are really really juicy even
[157 - 159] the the drum at which I find tends to
[159 - 161] dry it a little bit more has that higher
[161 - 163] ratio of meat that comes out super juicy
[163 - 165] as well so I hope you tried that recipe
[165 - 167] we put the link in the video it's a
[167 - 169] great one that sauce is good on anything
[169 - 171] it's really really good
[171 - 172] oh there was another great question
[172 - 174] about double frying and is it a good
[174 - 176] idea even if you're not using batter so
[176 - 177] someone said that there are a purist
[177 - 179] which I totally understand especially if
[179 - 182] you're making buffalo wings where the
[182 - 183] batter really doesn't make sense the
[183 - 185] Korean fried ones that's traditional to
[185 - 186] it and you get that kind of shattering
[186 - 189] shattering crust which I love but the
[189 - 191] naked wings is pretty classic for for
[191 - 192] buffalo wings and in that case
[193 - 195] absolutely double fry it's actually I
[195 - 197] think even more important because you
[197 - 199] have just a thin layer of skin and that
[199 - 202] can suck out pretty fast so you need
[202 - 204] more insurance against that happening
[204 - 205] and the double fry is key there too so
[205 - 208] fry halfway pull it out let it rest and
[208 - 210] you can let that rest for longer than we
[210 - 211] do with that cream fried recipe you
[211 - 214] could go for you know of 20 minutes or a
[214 - 216] half an hour even and then finish with
[216 - 219] that fry right before you're gonna serve
[219 - 220] them and so basically all that moisture
[220 - 223] that migrates out to the skin we can
[223 - 225] just zap that out in that second fry so
[225 - 227] absolutely we're gonna go naked wings
[227 - 230] for buffalo double fry double fried
[230 - 232] that's the list just double fried number
[232 - 234] fry so another question was does double
[234 - 235] frying work for things other than
[235 - 239] chicken wings and the answer is yes so
[239 - 241] if you look at classic french fries the
[241 - 243] classic French technique for it is a
[243 - 246] double fry the reason behind that is
[246 - 248] actually slightly different the first
[248 - 251] fry when you're doing traditional frites
[251 - 254] is to actually make this really cool
[254 - 256] gelled starch layer on the exterior of
[256 - 259] the fries kind of like that batter that
[259 - 261] we put on the on the wings there and
[261 - 262] that that gelled starch once we put into
[262 - 264] the second fry the water will evaporate
[265 - 267] a structure that's really crispy so the
[267 - 269] reason for double frying there is a
[269 - 270] little bit different it's not so much
[270 - 271] about mitigating that moisture that
[271 - 274] migrates to the surface but any batter
[274 - 278] fried food can be double fried and so
[278 - 280] basically the rule that I go with is if
[280 - 282] the food inside the protein whatever it
[282 - 284] is inside is really high moisture and
[284 - 287] has a tendency to leach moisture out
[287 - 290] during cooking into that exterior crust
[290 - 292] which is true for a lot of things like
[292 - 294] pork or tofu it would all be the case
[294 - 296] that double frying is going to be useful
[296 - 298] because you're gonna pull it out you're
[298 - 300] gonna let the exterior SOG out and
[300 - 303] you're gonna fry again to crisp it so
[303 - 305] that's kind of the general rule if you
[305 - 306] if you see that the moisture is gonna
[306 - 308] come out and kind of talk about that
[308 - 310] exterior go with double fry and I also
[310 - 313] had a nice question about using the oven
[313 - 315] if you don't want to fry so I will say
[315 - 317] that yes you can make some pretty darn
[317 - 321] good wings in the oven they're different
[321 - 323] and one of the big issues is that you
[323 - 325] have to cook them for a fairly long time
[325 - 327] to get that skin as crispy and wonderful
[327 - 329] as you can the frying frying is just a
[329 - 331] beautiful thing just surrounds you know
[331 - 333] the wing perfectly heats this to the
[333 - 336] right temperature and as that as all
[336 - 339] that moisture escapes and an air escapes
[339 - 340] it's replaced with fat which really
[340 - 342] helps keep things nice and crispy for a
[342 - 345] longer but yes you can do them in the
[345 - 347] oven it's kind of a to heat method
[347 - 348] usually works best so you want to season
[348 - 352] your wings up with salt and you could do
[352 - 354] this you know even overnight you know a
[354 - 356] day before you want to want to cook them
[356 - 357] off as can help with a couple of things
[357 - 359] that help be hydrate the surface
[359 - 360] moisture a little bit which will help
[360 - 363] with crisping and as that soph migrates
[363 - 365] into the muscle tissue it will also help
[365 - 368] it hold on to a more moisture as well as
[368 - 370] obviously season it so you can do that
[370 - 372] in advance you don't have to do you want
[372 - 374] to go on to a wire rack set in a rimmed
[374 - 375] baking sheet and that goes into a low
[375 - 378] oven so a 250 degree oven for about 30
[378 - 379] minutes that's gonna help to dehydrate
[379 - 382] the skin and break down a little bit of
[382 - 384] the collagen in the skin which is great
[384 - 386] and then to finish them in terms of
[386 - 387] crisping and browning you want to
[387 - 388] increase the oven temperature to about
[388 - 391] 425 degrees and go until they look
[391 - 393] gorgeous and crispy it's a longer cook
[394 - 395] time than you're doing in the fryer so
[395 - 397] definitely expect that the people as
[398 - 401] yet toss them in a really nice sauce and
[401 - 402] you've got all that skin on there you
[402 - 404] should be in pretty good shape
[404 - 405] thank you again for all of your wing
[405 - 407] questions that's all be able to get into
[407 - 410] for this week but stay tuned we got a
[410 - 412] ton of new stuff coming up I'm really
[412 - 414] pumped for and yeah let me know in the
[414 - 415] comments other topics that you're
[415 - 418] interested in and I'll do my best to get
[418 - 421] into them all right bye