$162 vs $15 Chicken Wings: Pro Chef & Home Cook Swap Ingredients | Epicurious

sos sos that is some maybe i should have taken a little bit of the seeds off [Music] i am frank i'm a professional chef from the institute of color education and these are all the ingredients for a 162 batch of chicken wings hi i'm lorenzo i'm home cook and these are my 15 chicken wing ingredients [Music] of course frank's hot sauce back to the problem who am i with today i was planning on making a pork and ginger stuffed chicken wing with a sweet and spicy garlic sauce i had some fresh organic chicken wings that i was gonna bone out and stuff with a ginger and pork filling oh my gosh am i gonna stuff chicken wings i had a nice fatty pork butt ginger napa cabbage and my taki mushrooms beef soup base some soy sauce some rice wine some egg whites and some corn starch a lot of stuff i didn't have a beer on there because i knew these guys would take it away from me and i had everything i needed to make my own sweet and spicy garlic sauce some fresno and holland red long peppers how many do you need by the way you're gonna kill me garlic light brown sugar rice vinegar fish sauce and garnish with scallions sesame seeds and sesame oil don't screw it up lorenzo frank you wonderful man wings hot sauce blue cheese celery watching the game not stuffing no no with lorenzo's ingredients i have some simpler items things you're more likely to find in your local grocery store in your kitchen chicken wings buttermilk corn starch adobo seasoning butter ketchup garlic some blue cheese for crumbling and of course frank's hot sauce these ingredients may be simple but i'm going to use my chef wizardry to make them better if i had a guest this would cost about 10 to 12 ah 15. okay wings are a little more expensive nowadays what would it cost uh i don't know are we doing like a 60 buck thing we're trying to be a little bit better that's what i said now see that's a lot [Music] okay i'm getting confused as we all know these are just ingredients no ins i was about to speak in tagalog because i was panicking when i panic i actually talk in a different language pork and ginger stuffed wings okay but the toughest part of my wing is deep owning them it's it's something that takes a little bit of technique and practice you have to make sure that you don't poke through the skin because if you poke through the skin the filling is going to kind of squeeze out or squirt out when you fry them i definitely need some help earth calling rose give me a rose hi lorenzo how are you i'm in trouble first and foremost how do i stuff a chicken one i hope they're a little bit on the bigger side because that's usually better for stuffing yes there's kind of three sections to the chicken wing the top section there's kind of like a ball and socket joint the middle section there's two smaller bones in there so let's start at the top you're going to take a boning knife feel the joint so go around kind of in a round motion once you loosen up around the joints you can push the meat down with your fingers sometimes people call like a sock situation then you're going to get to another joint so you're going to again want to kind of go around that joint a little bit and loosen up any connective tissue that's there and then continue to push the meat down the first one is going to be the hardest after that it's all going to be beautiful simple easy chicken wings okay simple simple job for a guy simple okay well deep breath in these wings aren't going to stuff themselves so let's get cracking lacking so we are basically going to get in here and just be very careful first off this is my first one i've ever done folks so bear with me let's do a little incision around give it a starting point kind of like they're saying maybe the tips of the socks so i can pull that down okay hello success so far so to cut these wings up all we gotta do is separate them out the drumette and the flat the tip goes on the side for stock and that's it it's really simple so now i have number two knuckle that attaches to the winglet portion i have to battle through so let's see if we can do that okay mr knuckle hi hello hello hello how are you goodbye to the first part can you skip the way apart when it comes to my favorite part of the wing it's always the flat it's got a lot of extra skin it's got some like nice connective tissue that gets all sticky when you cook it i'm a big fan of the flats drumettes are good flats are better come on you painted my botox oh oh a bunch of coals since there's two bones in the wing yet just have to work with one at a time i believe lord help us jesus christ we'll be eating uh uh in about a week originally lorenzo was going to brine these in buttermilk i'm going to use the buttermilk for something totally different i'm just going to dry rub them with some of the adobo lorenzo gave me a little pepper and salt and let them sit in the fridge for a little while and then we'll get ready to cook them thanks frank that's exactly what i wanted to do today by far the deboning of the wings is the hardest part i scrape a little scrape the other one it's really not that bad i'm sure practice makes perfect kind of thing just like anything else come on you let's do the same thing i'm proud of myself i have to tell you well you guys not bad not bad number one seven to go that pride took me what 10 minutes but i now i know what you do first so just a couple minutes each a few minutes each but you know what it's worth it now i'm thinking it's kind of cool because who wouldn't expect a stuffed wing that was it you guys that was my last one let's move on to the stuffing so i've got this beautiful pork butt the first thing you're going to want to do lorenzo with the pork butt is you got to bone it out i just have to debone a portion of it the other portion of it i'll just save and roast later yum yum this looks really delicious i love pork butt i just don't like pork butt with chicken wings [Laughter] you gotta grind me when it's cold because there's a lot of fat especially in this cut and you know the friction heats it up and the fat renders that you don't want to do that so everything has to be really icy cold actually quite satisfy this fun you know i'm going to write a note to frank that i buy my pork ground already so you got to grind your own meat i'm not kidding that was actually kind of fun so here's the big shake up and how i'm going to change lorenzo's wings to my wings i'm going to take these chicken wings and i'm going to comfy them usually when you coffee you're cooking the animal in its own fat for our purposes today i have vegetable oil so not only am i going to comb feed the chicken in the vegetable oil i'm going to strain it out and fry it in it too the finished texture of the wing is going to be really nice and uh melty it's gonna have a little bit of chew but it's basically gonna fall off the bone i'm gonna take these put them in a 350 degree oven for about 15-20 minutes and then i'm going to lower my heat down to about 250 and let them cook until their fork tender that could be an hour and a half to two hours after the wings are cooked properly i'm gonna take them out of the oil and put them onto a sheet tray with a piece of parchment and i'm gonna take them and put them in the fridge until they're chilled all the way through if i fry them now they're going to kind of fall apart i'm going to take this oil strain all the little bits and pieces out of it make sure there's no moisture in it and then that's what i'm going to fry them in this is all the ingredients for the filling so let's start with the cabbage this is just a lovely napa cabbage this has a lot of moisture that will be drawn out from this cabbage and i don't want that moisture when i stuff the chicken wings so in order to do that i have to add some salt to it and i'm actually going to start chopping up mushrooms mayataki mushrooms i want it all the same size so nothing's poking out the chicken wing whenever i stuff it lorenzo gave me the blue cheese to kind of just crumble over the wings but i really want to make a dipping sauce out of it so i'm going to use the blue cheese a little bit of the garlic he gave me fresh cracked black pepper and some of the buttermilk that he gave me for a marinade and i'm gonna make a blue cheese dip let's get our cabbage that has been nicely strained of this moisture that's gonna get this dashida soup base but why beef soup base is this just to intensify the flavor as a powder it is and it'll also give a little bit of color to the meat because when you fry meat like this it doesn't have exposure to oxygen it won't turn brown as readily never knew that that is really cool garlic of course can't do a dish without garlic that is a lot of ginger which i like it's gonna be spicy i'm only using one egg white and this is the cilantro which i thought was parsley it's cilantro that looks good and one of my favorite aromatics scallions now i'm just gonna combine the liquid portion of it and then i'll do the cornstarch in the liquid like i'm doing a slurry just to make it easy for myself and i'm just looking for this to come together and not be just as thin as the buttermilk i want the the mashed blue cheese to give it a little texture but that's really all we need that's our dip i'm going to throw in the fridge for when it's time to plate now we need the star of this filling show wow the smell that's coming off of here i'm smelling this beautiful white wine vinegar i can smell the ginger the second hardest part is actually getting the stuffing into the wing what do we got here lorenzo one more quick thing when you make your pork mixture you're gonna put it in a piping bag and then squeeze it you know twist and turn into the chicken wing itself all right here we go i have to start filling the wing lip which i will press so let's keep going and that's the bell to stop i've stuffed it but i still have to close it if you don't skewer it and fold it over some of the filling might escape out you said gigantosaurus toothpicks you guys i didn't want to uh go through the skin i don't know if i'm supposed to or not but it's actually easier to go through the meat portion so look what i've done there not bad huh that's not bad let's continue okay here we go i mean that doesn't really feel like it's overstuffed it really doesn't all the chicken wings have been filled stuffed nicely some perhaps a little overstuffed some okay stuff let's start making the sauce lorenzo sent me some frank's hot sauce which is really good but we're gonna make some frank's hot sauce this hot sauce couldn't be any simpler it's basically throw everything in a pot and puree it up i have some water have a little bit of garlic and i'm not too worried about how these are cut and then they go right into the pot i am familiar with these chilies and i do know that this is a bit more sweet and this is a bit more i have two hot habaneros and those are just gonna go in whole i'm not even gonna cut those up we're gonna eventually puree it the rest of the peppers i have are just kind of sweet peppers i'm going for color i'm not worried about the seeds am i gonna use the seeds i think i will most people think that the pepper's heat comes from the seeds it doesn't it comes from the ribs on the inside of the pepper i'm just gonna put you all in there a really nice big pinch of salt about a quarter cup of some good cider vinegar just a nice shot of sugar i'm probably going to do about a quarter of a cup but i'm going to use my magic chef hands and all we really have to do with this is let it simmer until our peppers and garlic have softened up i had two of those habaneros i'm taking one out i want to taste this with the one habanero and if it's not spicy enough i'm gonna add the second one we're gonna be spicy why not you can smell that habanero okay wow i should have done that wow it's really spicy okay i like spice but it's it's gonna be good i'm going to add fresno peppers garlic and the holland mix 1 cup of water light brown sugar rice wine vinegar that's the sour part what rose had mentioned on our call was there's gonna be bubbles that start really small and fast which is happening right now but it's gonna eventually become bigger bubbles that's when we'll know that we're done i'm gonna add a little xanthan gum now xantham gum is a natural thickening agent and what this xanthan gum is going to do it's going to keep the water from separating out from the peppers and it'll keep it all held together all right don't get this on your hands or in your eyes you can smell that it's spicy i'm glad i didn't put the second half an arrow in aha big bubbles it's time to add the fish sauce i love fish stuff i have bottles and bottles of fish sauce it looks really really nice for the wing sauce lorenzo gave me some ketchup and garlic i have a little bit of butter i love ketchup and wing sauce it gives a little sweetness a nice pinch of salt and then some of frank's hot sauce i'm gonna use the whole bottle look at that color it's beautiful i have another bottle i brought with me i'm just gonna put a little more in there all that i want here is for my butter to be melted and incorporated and the sauce to be warm i'm done it's time to fry the chicken so we took the oil that we comfy the wings in we strained all the bits out and this is that one i got veggie oil and i'm going to do just a few at a time i'm not worried about flats or drumettes at this point i'm just looking to get them hot so you see what happens when i put them in the oil they start to bubble away beautifully are you doing okay are you working with me here and i'm just gonna leave them in there try not to get burnt dodge the oil i'm gonna be cooking my wings about 10 minutes it's actually a couple minutes longer than normal wow the filling's not coming out i'm really happy just remember the wings have been cooked already this is just to crisp them up and heat them through you don't want to take these out and put them onto a flat surface they're going to get soggy that way so we put them on a racked drain wow oh goodness this guy wanted to go somewhere else and this guy the filling stated not bad that looks delicious though i can't wait to just bite into that i'm gonna salt these while they're still kind of hot one last thing before we sauce i'm going to take a little that adobo that that lorenzo gave me and just hit it with another shot over the top let's sauce them time to assemble this plate i have my hot wings i have my hot sauce i got my blue cheese dip and everything i need to put this on a plate are we ready are you ready i'm ready okay see this little quasimodos i'm just gonna take them off just like remember frank made a steak and um he kept a part of it it's like the chef's meal that's what i'll say this is chef's meal they are crispy and that's what i want so i'm gonna put my sauce on but i'm not gonna put it all on right now i'm gonna put about half the liquid has reduced it is gonna go nicely on this chicken and we're gonna toss swirl them around give them a toss get them nice and saucy get it all over yourself here we go oh i don't know why i gave you those sound effects but whatever that looks delicious look at them they're beautifully coated so let's get our plate get my dipping sauce i got some nice chunks and here we go let's just do it folks my mouth is watering i think right now look at that look at that but you want a pile of wings one more on the side if you can fit yes we will make you fit holy smokes let us have a little some some on the side let's do some wonderful sesame seeds some scallianos let's drizzle some more sesame oil because we are crazy up in here look at that beautiful and so are the wings [Music] what's good about these wings because they're comfy you can see that the bones kind of stick out they have a little handle on them already take it put in your mouth [Music] it's a big ring but you see how clean they come off the bone look at that flavor is awesome you can taste the habanero but you don't get a huge kick of the habanero heat the sauce sticks to the wings really really great now i'm going to get me a drumette and try it with a dip uh it's it's so delicious the blue cheese has a uh a little bit stronger of a blue cheese hit to it and of course like wings should be messy six to eight wings is about my lemon not 68 628 i'm not a savage well maybe a little i'm just gonna cut into it first normally i would just bite it but i just want to see the filling wow look at that you guys stuffed chicken wing and hello sauce huh but good holy sweet spicy wow this is something i would order wow it's hot but it's good wow i would never make this normally but [Music] can i have a beer someone please it would taste so good with a beer that's the most delicious thing i've tasted in a long time like i'm so happy frank thank you hey frank how you doing sir hey lorenzo how's it going did i torture you too much i've never in my entire life thought of ever deboning a chicken wing how did you do though was the boning harder once you got it you got it it took me a little while for the first one and then i got the hang of it i actually said i wasn't ever gonna do it again but dude the taste of these wings was fantastic a tsunami of flavor i am i am not kidding you oh my goodness they look great they taste even better bro i'm not kidding you oh wait but that reminds me that reminds me yeah look in the fridge look at the fridge out of the fridge ah you are a dog you dog you dog i got mine over here a nice glass of beer cheers to you brothers great job lorenzo they look wonderful thank you i'm very very happy you feel that way

Channel: Epicurious

Views: 3,174,244

Rating: 4.9280682 out of 5

Keywords: best chicken wings, chicken wings, chicken wings recipe, crispiest chicken wings, crispy chicken wings, epi, epicurious, epicurious ingredient swap, expensive chicken wings, expert chicken wings, fried chicken wings, hot chicken wings, hot wings, hot wings recipe, how to make chicken wings, ingredient swap, make chicken wings, most expensive chicken wings, pro chef vs amateur chef, pro chef vs home chef, pro chef vs home cook, spicy chicken wings, wings recipe

Id: R-s2mZvskT4

Length: 20min 44sec (1244 seconds)

Published: Wed Mar 17 2021