That's still hot sauce on me. Oh god. Sorry. I'm so sorry. Oh God. Oh, I'm gonna wash it. I'm gonna get a rash.
I'm gonna get a rash. Wingstop did the
unexpected by turning their chicken wings into chicken sandwiches, So it's time for us to do
the expected, and turn their sandwich into the fanciest
version of itself. With our highly skilled Michellan starred Chef, Lily cousins
joining me in the kitchen That's sad
I'm a piece of trash We're gonna construct the most deluxe chicken sandwich we possibly can. I can hear my teeth. Will we get lost in the extra fancy sauce? Dude, I lost the spoons.
I can't see anymore. I don't know when that happened. Let's find out. I watched a lot of
Jamie Oliver growing up. He was a horny cook. A horny cook? Lily, break out them Wingstop sandwiches. I'm very bricks on the sandwiches. It is 95 degrees in the Nissan Altima and It's so hot It is Muggy I don't know why I'm wearing
a coat, but I committed. I was gonna say, but
you dress up like you're going to like a fancy business dinner. I like to look like I'm from New York. We got three different flavors
of the Wingstop chicken sandwich right here. We got lemon pepper. What did you draw? You
got lemon pepper too. I got lemon pepper too. Heck yeah. Wait, cheers it up. I haven't had one of these in a minute. The bun's kind of dense. Oh, god. It's good. It's so good. It's a juicy sandwich. It just gushes with ooze. And oily. Just Juicy. I wonder if you can juice it out? I mean it's dripping.
Yeah. Wait, I'm getting it. It's dripping There it is. Look at, oh, I love that. Lube up the car so I can't
grip the steering wheel on the way home. This, the sauce soaks through the chicken, which I, which I like. I like a good soggy fried food. Yeah. Is it supposed to be that red? Is that natural? I think it's, I think
there's like food coloring. I have nothing but love for Wingstop. To me the bone and wings
are, that's where it's at. You get to make eye contact
with the people across from you as you're just throating a wing. Throating a wing? And I like that. Gimme some ranch. Ranch it up. Ranch on mango habanero is not the move. There's so much ranch. We got some. Stop! Don't spill ranch in my car! The mango habanero is
maybe my favorite sandwich they have at Wingstop, and
my favorite wing flavor. Have you tried all the
Wingstop sandwiches? I haven't tried all the sandwiches. I've tried all the wing
flavors though, for sure. Yeah.
So it's the same thing. Cajun underrated. I'll tell you what. Oh, it's just wet sugar. Not the ranch, fudge! It's sticking to my teeth. Okay, hold on, hold on. That's a money bite baby. I like to enjoy chicken
sandwiches like this. Lily's taking a nap right now. I think we gotta put actual
mango in the sauce for this. I want to go like heavy on the fruit. Balance it with a ton of spice, a ton of habanero, a ton of acid. For the chicken, every
time we've done this, we've gotten too fancy with it, we try to use some weird exotic bird. I just wanna get some damn good chicken. Make some damn good buns. Make a damn good chicken
sandwich out of this. Let's do it. Let's go man. Alright, I'm a fall asleep. Yep. Yeah, I got electric seats. Wait, why does? I kind of ball like that? Why is only yours electric? Because I'm a baller. Lily, do you believe that
time is a flat circle and everything we've ever done,
we're just gonna do again? That's too hard to Do you believe in predestination? Determinism? I don't know. Curses? What's curses? The "what's curses marsta?" Wait no. Like a curse. What I'm saying is, every
single time we've tried to do a fried chicken sandwich on fancy fast food, it has been like the worst
thing we've ever made. We did it with a fancy
Chick-fil-A where I tried use meat glue, transglutaminase to fuse two chicken breasts together. Gross. Yeah, that failed. That was bad. And then we really messed it
up with Link when we tried to make the Popeye's chicken sandwich with the kataifi wrapped goose breast. I'm kind of determined to
make an actually good fancy chicken sandwich this time. Yeah. Run it up by not screwing it up. I think it's gonna work this time. Why do you think it's
gonna work if history? Because I'm here. You are like kind of unequivocally the best cook in this kitchen. You right now, are gonna
gonna make a kummelweck roll. Why are you laughing at kummelweck? I'm not gonna say kummelweck my pants. So kummelweck, if you
have heard of the sandwich beef on weck. So Wingstop
obviously they make buffalo wings That's from Buffalo, New York. The other greatest regional
food from Buffalo, New York Is a roast beef sandwich
on a kummelweck roll which has caraway and salt
on top. Really delicious. But, since the sandwich
is called beef on weck, we're making a beef kummelweck roll, with bone broth and Wagyu beef tallow. Yum. That sounds good. Heck yeah. Wait, Josh, look at this bone broth. Yeah, that's bone broth.
Why are talking like that? Sporked gave this to us. It's epic bone broth
and they recommended it. And you can go on Sporked.com to check out all their fun recommendations. Are you saying sport? Sporked. Sports.com That's sports.com for all the best recommendations for bone broth. All right, so you're gonna
start blooming yeast and stuff. We got some fancy olive
oil. Wagyu beef tallow. I'm gonna get going on our first. Get the fudge. Get the fudge outta. Get outta here. I'm gonna start working on
our first sauce right now. We're doing the mango habanero. Yeah. Which was a revelation
Wingstop because they copied it directly from Buffalo Wild Wings. Buffalo Wild Wings had
mango habanero first Wingstop never did. And then Wingstop added three new sauces. Conveniently, Mango
habanero was one of them, because it's maybe the
best sauce to put on wings. Did they invent mango habanero? I feel like that's like. They invent. Yes. Buffalo Wild Wings invented
the habanero chili. It was actually been around
since ancient Maya times. Oh. But yeah, Buffalo Wild
Wings is actually what, when was the first one? It was like 2,700 BCE Buffalo Wild Wings. We're just gonna add a
little bit of mango in there. We have a bunch of mango juice as well. Cause I don't want too much
of the flesh cause it's gonna make the sauce too thick.
We're gonna strain it anyways, But I still don't want like
that much liquid going in there. And then this is passion fruit pulp. I'm thinking like fruity Can I try it? Sour. Is this gonna go well? I don't know. That was pretty solid. Demerara sugar. Very fancy
because it's unrefined. Just like me. I am unrefined. That is very true. I like to think myself as very fancy. It's gonna dump, I mean it's
gonna be a lot of sugar. No one said it's gotta be healthy. It's gotta be a lot of sugar. No, not at all. If you think about like
the mango habanero, it's basically like a Panda
Express orange chicken style. Right? It's 90% sugar and then
then a lot of acid and salt and heat take up that. We're gonna go a little
bit of saffron 'cause again, fancy and expensive. But I think it's going to
cut through it really well. And then habanero. Okay, we gotta try it. No. Lily, I'm gonna school you in cooking. No I know you went to cooking school, you work in a big bad restaurant. I know what you're gonna say, I feel like I know what you're gonna say. What? say it then. That all peppers are
like different spiciness levels and it's gonna determine, like, how much you put in there. No, I was gonna say that
I can't grow facial hair and if I eat a bunch of spicy food, I was told that I'll finally
be able to grow a beard. This is a preternaturally, spicy habanero. It's sweet. Okay, nevermind. Lily's
just a hardo over here. Or big old manly beard. Oh no, it's kicking. It's kicking now. Yeah. I think we should only go one. I actually bro, that was in your mouth. You know what? It's fine. we all share each other's food. Gotta balance the acid with the salt. I watched a lot of
Jamie Oliver growing up. He was a horny cook. A horny cook? Jamie Oliver. He talked
about food in the language of sensuality a whole lot. It smells good. It smells nice. We also got this mango vinegar right here. I have no idea what this is. Is this just mango juice and vinegar? I feel like that's a selfie. You wanna rip shots? Yeah, let's do it. Shots. Here, grab two shot glasses. If we, YouTube, if we can't
drink alcohol on the show, we're gonna just start
ripping shots of vinegar, which is arguably worse. People do apple cider
vinegar shots in the morning. Yeah but like Gwyneth Paltrow ass people. Do you do any weird Gwyneth
Paltrow ass things? Cheers. I eat goop. This should just be the wing sauce. That's good. It's good. Alright, well why are we doing all this? Why are we making this? We are going to strain this out. It's looking a little thick right now. There you go. There you go. Beautiful. Beautiful. And Bread is looking good. Bread's looking good. Yeah. One more fancy ingredient
going into the sauce. I'm so excited.
Can I just say, no? I'd like to build this up a little bit. Okay. I hate that we're doing this. I hate that we have this thing under here. This is Nicole's call and
she straight asked me. She was like, can I do this? And I like to throw
people a bone sometimes. Cause normally I'd like to be like, no, if we're gonna do tequila
we should like support like a good Mexican owned company. But Nicole's a monster,
and she wanted to get, and she chose, to give our
company's money, to this person. And here we go. Woo, Kendall Jenner. Yeah, Kendall Jenner. Somebody really needed
the support right now. She needs more money. She needs more money. So
we got her 818 tequila. 818 is the area code for
the valley, which is, I don't know, known for what? Strip malls. Yeah. Nicole hates the valley. I love it. I don't like to
support the Kardashians, but here we go. How do you
even, how do you open it? Okay. I hate this thing. Just pull. Shaped like an eight. I
don't know. This looks like. I mean it's cute.
What do you mean it's cute? It's so cute. It's just, it's an, it's an eight, it looks like an ampersand. This looks like a sign
you'd get at a hobby lobby. I love it. I wanna make it a vase and put it in. There we go. More. Okay fine. Nice. It is. Here, you wanna take it home? Kendall Jenner are you
calling me down there? Don't die before that Kendall, Come on the show. Come on. Come on. We love you. Kendall Jenner. No. Let the record show Lily is on the phone with Kendall Jenner. She dropped her phone and
Kendall called her and said, wow Lily, you're such a spectacular cook, I'd love for you to
cater my, how old is she? 15 or my sweet 16? No. Ah, no. You're gonna get sued by the momager. How'd that Kendall Jenner call taste? It tasted great. Did it actually though? Yeah. It's actually a good product? It was yeah, the phone call was good. She just finds for her phone calls for artisanally produced phone calls made from the maguey agave plant. Like they just find somebody
who already makes those phone calls and they just
slap their label on it. Oh, Yeah 100%. So we got the, the kummelweck filled with all the actual beef, which again is not the
actual technique for it. You wanna start measuring that out? Yes. We're gonna try and
make this pretty normal. We're also making three
different sandwiches. Because Wingstop, I mean
the whole point, I go there, I'm getting like, once
I ate 50 wings by myself when I was 12. That's a lot of wings. Thank you. And they used to
do 25 cent wing Wednesdays. Yeah. And so, you know, you're
a 12 year old kid, you had an extra 12 bucks in your pocket, you can get 50 wings
another time in your life and you have four
different flavors of that. Yep. Point is, the point of Wingstop, Is that it's fun to try
all the different flavors. So we're going mango habanero, We're gonna do a classic
buffalo, and then we're doing the lemon pepper. Did you know, that on average,
humans consume a 100,000 wings in their lifetime? Yeah. I'm gonna dump the rest of
the butter in there. Screw it. Sweet sour. Okay, what do I do? Just roll it. You just gotta, do you, should you close your eyes
and bite your bottom lip? Wait. Is that part of the
technique? Does it work? Hold on. Oh, I feel it, it feels nice man. Now why are you going with pure egg white instead of like a normal? I don't know. Trevor told us to. The answer is Trevor told us to. Now pure, here check this out. Pure egg white is made up of 78% protein, 22% water. And so that way we're not
gonna get the fat on there, which is gonna insulate moisture, and so this is gonna cause
a more crispier crust, which is signature to the kummelweck roll, Which though popularized in Buffalo, New York, was invented outside
the black forest in Germany. That sound legit enough? So caraway, it's one of the spices that you typically find in rye bread, and also, the spice that you get on top of a beef on weck sandwich. And really fantastic, shout
out to Buffalo, New York. I know the city of
Rochester doesn't like me, and also St. Louis and Spokane, Reno, Nevada seems to have a
love-hate relationship with me. I've done nothing to slight buffalo, yet. Josh Allen just does not have it in him to win the Super Bowl. He's not your guy. You're gonna need to go
through another eight year rebuilding phase right now. You're just really kidding yourself. If you think you can take it away. Is that a sport's thing?
Yeah. Sports.com. So we are gonna wrap these up, We're gonna let them
proof, and then we're gonna bake them off. That's what I was gonna say. Can't stop eating these garlic chips. I know my breath is gonna
smell really good after this. Come and grab. I feel like Charlie Kelly
eating paint right now. They're so good. You know, heads up. So we're gonna start making our chicken. This is the chicken that we
are determined to not screw up. Before in the past we made
chicken nuggets. We used the, the black chicken, what's
called silky chicken. But we did it cause we wanna
show you interesting things. What we decided to do now, is just to get the best chicken in the market. This is called Jidori Chicken. So this is basically, there's this famous French
chicken called poulet de Bresse that they don't import to the U.S You know, to keep it french. And so some local chefs
and farmers got together, back in the early 2000's. they're like, we're gonna try and raise poulet de Bresse style
chicken in California. And they called it Jidori. They tried to market it as the Kobe beef of chicken. And so it's still really good. But like it's not gonna
blow your socks out, but it's still gonna be good chicken. Well if you cover it in
sauce it's gonna be great. Bingo bango. So that's what we're doing. We're covering it in a
bunch of Kendall Jenner. God what the. I'm gonna make some
lemon pepper over here. It's exciting. I have some smoked pepper
corns. It smells really good. You can smell it. Can I eat one? Sure. It's very fragrant. I'm adding some yuzu here. Tell about yuzu. Yuzu is
one of my favorite fruits. Yuzu. It is a very like distinct smell. It's kind of like a cross
between a lemon and a lime. I'm stoked. I love lemon pepper. But I think putting that little twist with like Sansho pepper. Yep. That's a fun thing. Sansho has a little bit
of that numbing quality that like Sichuan does. Yeah. Here put some of these in there. You wanna try this one? Yeah. Let me eat all the spices. This one smells really good. Think I have a problem. Damn, sansho pepper is
like hefty, hefty, hefty. Not wimpy, wimpy, wimpy. I'm taking this Colima salt.
This is Mexican sea salt. Or, Sal Marina, as it says
right on the box right there. My mouth is tingling from
all the spices I ate. Yeah, I know, mine is like.
Yours? Yeah. That's hefty. It's doing a thing. Would you peg me as a kid who
like, grew up with a lot of friends or like, not that many friends? Not that many. Yeah, well. We're wet brining this chicken. We're gonna yogurt brine it. I'm adding some of this
delightful Hungarian paprika. You know it's fancy cause it's in a sack, to continue the thread from earlier. Dump that in there, now I gotta eat it. You gotta try it. Is this one the? Dude? I have no idea what's going on in my mouth, but it's fun. Someone explain to me
what the hell this is cause I, I reluctantly approve. Like we, we were talking
about this yesterday and I was like, I don't
understand what it is. I hate it. I hate that we're using it,
and Nicole's like we can get something else. And I was like, no, use it, cause I'm gonna make
you explain it on camera. It's a great probiotic. Coconut yogurt. And it's good for the woman's hoo-ha. The what? I'm sorry. The what? The woman's hoo-ha. The woman's hoo-ha.
It balances balances the pH. You put, you put it on the hoo-ha? No you eat it, and it
balances the pH level. Like a, like when you clean a pool. All right, so we're gonna
take some of this yogurt and we're gonna add it. I don't, yeah, I, I tried it yesterday. I just, ah, so chunky. You're hoo-ha is clean now. We can, I can, men can
have a hoo-ha too, okay. And then we're adding some
of Steve-o's hot sauce. I have no idea what this
tastes like. It's good, Lily. Okay. It's, it's, it's got like. Why are you just burying it? I don't know dude. I lost the spoons. I can't see anymore. I don't
know when that happened. Oh, that's just really good hot sauce. Yeah. Oh, you should probably
get that outta your hand. Yeah, you should probably like wash your, okay, yeah, that's cool. Alright. So we're gonna
get a lot of that in there. This does have a bhut jolokia in it, which is the ghost pepper,
and a lot of habanero. And so, we're just gonna
toss this together. I think the probiotics are
really going to help that chicken sort of break down the way that
like buttermilk would rate. Definitely. There's still hot sauce on me. Sorry. I'm so sorry. Oh god, Oh, I'm gonna wash, I'm gonna get a rash,
I'm gonna get a rash. Adding some yellow mustard
powder, some sweet paprika, some MSG, some garlic, no,
onion powder, and some ga Hey, is it bad to wash
your hands with this? And some garlic powder Cause I've been washing my hands with this for the last three years. No, I, I think it's fine. But every time I do they're
like, this is for dishes. No, it cleans animals. What? So we have the chicken. Lee, do you wanna get that dredged
in the flour right now? Yeah. we're doing a double flour dredge. This is typically how most
American fried chicken has done. And so, we really wanna
pound the flour in there to make sure that it like kind of sticks and absorbs that yogurt. Yes. And then we are gonna add
some tequila to that to create that craggy effect. And we're going a pure duck
egg white dredge cause duck egg white have more protein
in it than chicken. And to me, the protein is what truly makes the chicken crispy. Anyways, sorry, you ever eat duck eggs? Nope. What about ostrich? I mean those things are huge. Yeah, and sometimes they think that you're trying to steal their women. There we go. And you wanna go in there and
mix it up with your hands. So what we're doing right here, this is a contact David Chang
is the one who put me onto it. Not like we're not friends. Like he said it in a
show and I watched it. But anyways, you basically add some sort of liquid to the flower
for the second dredge on it, because then you
get these kind of like chunky flour nuggets. Oh, but, Oh god, don't,
no don't Lily, oh my god. Have some sort of self-respect. And that's coming from me. I don't have any self-respect. That's coming from me. It's sad. I'm a piece piece of trash. Do you think there's a cooking
channel that's like filled with more dirt bags than us? No. Taylor laughed. Taylor,
do you know someone? Chickens are done. Okay. Drop it in the firer? Yep. Yep. Yeah, we're gonna wait like three minutes. Pull it out, see what we got. Alright Lily in three, two, Move that chicken! Woo. Whatever happened to the
families on extreme homemade Home makeover Make home
makeover. Make editions. Extreme home over maker's Mark. Excuse me? Extreme makeover. Homer Simpson. That chicken looks great, though. It looks delicious. Crispidy, cragidy,
crunchidy, peanut buttery, minus that last one. So we're gonna make one more sauce. We're doing a classic buffalo sauce. Getting a lot of fresh chili,
dried chili in there then. Then we just gotta build our sandwiches. Yum. I'm ready. We have so many more dried things and little sauces to taste. I know we, my tummy hurts. We ate a lot of raw powders. We're making the pickles right now. A lot of these modern chicken sandwiches, not like those old timey
chicken sandwiches. These modern chicken sandwiches. Right? It's just pickle. It's Bun. It's the chicken on there. It's made Popeye's really popular. So I know Chick-fil-A is the
one that they were copying but whatever. That's what kicked off the
chicken sandwich for us. So we're making the pickles right now. We have some nice crinkle
cut, english cucumbers. Very fancy. Do your English accent form. I am English and I tea. Pretty good. That's what they say. We're gonna get, can you open that. Oh, it's open Woo girl. Fennel pollen. Yeah. Eat it. Yeah, we gotta eat it. Feel like a Bee. Yeah, I know. So we're gonna add some fennel pollen. We're making a quick
pickle brine right here. We're gonna take some white balsamic. White balsamic has enough sugar in it and acid to just like really act as a one-stop shop for all of that. And then we're gonna, Ooh, phenol pollen's Good. It's kind of like a little numbing. Is it? Maybe it's just residual, but. I don't know why our mouths are numb, but I don't think we
should question it, man. Yeah. Lily, so you have something to do. Can you massage the pickles? Can I take 'em out of the jar? I don't know. You don't have to do it. I was just trying to do. You
know, you don't have to do it. Okay, so we got fennel pollen, we have this Colima sea
salt going in there. Quick pickle brine. Not heated too much. We
gotta do, what is this man? Oh, Jimmy Nardello peppers. Okay. Yeah. Eat these. These are fancy. These are, I don't know
who Jimmy Nardello is, but that's a dried,
basically like a bell pepper. Oh, it's not spicy. Is it spicy? No, it's not spicy. I'm scared. We're all shell shocked
around here right now. Black mustard seed. Very,
very fragrant Spice. Got something that you get a lay in. A lot of Indian pickles.
Let me try a little. Yeah. Yeah. Yeah. Eat some,
eat some mustard seeds. You don't even have to, you
don't even have to taste 'em. Just swallow 'em. Just, it's probably anti-inflammatory
or pro-inflammatory. When I grow like a mustard
bottle in my stomach. Wild ramps. Hell yeah man. I like ramps. It's almost ramp season. It's almost ramp food. April,
tell 'em about ramp season. Ramp season is like if you
are the most insufferable, foodie level 95 is
talking about ramp season. Everyone's getting their
ramps, all the restaurants. But it is, it's a interesting. It's like a cross between
a garlic and an onion. It's like a wild garlic
escapee or something like that. Yeah. Just gonna keep massaging these. It's really wet on my hands. We got Worcestershire sauce that's made by a company called Acid League. and it's got smoked malt umeboshi, which is the preserved Japanese
salted plum in blood orange. This is the most little trinkety
foods that we've ever had on a single episode of fancy fast food. And I love that cause I love
little weird food trinkets. Ah, Ah. Is it good? It's great. Uh oh. That's a, that's heat. That's a lot of hot. That's nice.
That's a lot of hot. Well I'm adding some of that there. So. I'm gonna stop massaging these cucumbers. You can stop massaging
the cues. Yeah. Yeah. You didn't really need to do that Only three got some love. So we're making buffalo sauce right now. The only ingredients in buffalo
sauce at the Anchor Bar in Buffalo, New York, where they're
originally made, is. what? Why people laughing?
Oh, that knife is rough. That knife is rough. It's seen some stuff. Anchor Bar, Buffalo, New York. The original ingredients, I believe were, onion powder,
vinegar based hot sauce, and butter. And so we are kind of making
our own vinegar based hot sauce here, by adding a bunch
of red wine vinegar, and Worcestershire sauce sauce. And we have this nice
aged habanero vinegar. We gotta try this now, we
gotta try the vinegars. Oh, that's lovely man. Ooh, that is spicy. This a 12 year aged habanero vinegar. Is it the Fresno you just ate? I have no idea what I am tasting. That's good. This is just dehydrated
Naga. This is the Naga Viper. At some point it was the
world's hottest pepper. We're gonna dump some of that in there. No Fresno's actually really
mild, which is great. Cause it's gonna add some
nice body to the sauce. So we should use all of them. Yeah, probably. Do you want seeds?
I, I say no seeds. Seeds are bitter. Dehydrated, second hottest
pepper in the world. It's good. You want some? Is this one spicy? Yep. Second hottest pepper in the world. Did you miss that? Oh, it's spicy. Ah Ah Ah, okay. Oh no. Okay. I'm gonna pour the brine in. Watch out. Watch your butt. There we go. Pickles. Pickles. My mouth is so numb. This is something I've never had before. So this is a kurd chili. So these are chili's that
have been fermented in yogurt. It smells like fermented
yogurt. It smells sweet. Is it spicy? I keep asking. Ooh, it's salty. This is, what kind of chili's are these? Are they gonna burn in a second? I'm scared. They make my tongue swell, I think I'm allergic to at
least one of these chilies. Alright. I'm gonna put some water in there. Where's my Diet Coke? I like it. I got, I got it. I got it. Hold on. What happened? Is it this? We got to. Were you watching? Crank it. Just crank it on high. Just flip. Flip it, flip it. I can hear my teeth. Where's the butter? We're gonna add it later. Fudge. That's gonna burn everybody. I'm so sorry. Oh, I'm gonna start coughing. Tell fun facts about chicken sandwiches. Chicken sandwiches are fun
to eat and I like to eat the chicken sandwiches.
That is not a fact. Okay. Golly. We got, we got our
sauces, which is good. And we have chicken. That's what I, that's what I know to be true. The buns are done, and the pickles. And then this is, please
like and subscribe. Lily, we have broken God's design. All of the divine numbers. The Fibonacci sequences that we see. The curse of the bad chicken
sandwich is finally done, because we have this double
dredged mango habanero, Kendall Jenner es tequila
on kummelweck bun, with the black mustard pickles. We got our Sancho yuzu zest, lemon pepper. We got the fermented yogurt
chili Fresno dried Naga Viper chili buffalo sauce. I
think it's gonna be the best chicken sandwich we've ever had, but. Yeah. first we gotta re-eat
some Wingstop Sammy's to compare them. See how they hold up. What flavor do you have? I got the mango habanero,
which it's like, you know, looks a little bit different. I think ours got more
of a mango color to it. This one is like a deep flaming hot red. It's a deep red right there. Cheers. Cheers. I had to wrassle with mine a little bit. It's a good chicken sandwich. They do good work at Wingstop. Show love to your local Wingstop. Let's get into these though. Which one you wanna try first? The mango. Alright. Oh, that kummelweck bun, dude. Wow. Yes ma'am. This looks so good. It's so juicy. Oh, okay. Are we just going in? Yeah, we're going in. It's gonna be hot too. This is a good mother . A good mother sandwich was Lily. The caraway on the bun is so funky. You taste the tequila in
there, which is really good. The thing that gets me,
dude, I, I was talking, I was talking smack on the hoo-ha yogurt the whole time. The hoo-ha. The hoo you taste. The hoo? The you can. You taste the hoo-ha. Lemon pepper. Oh wait, hold on, hold on. Lemon pepper is my favorite dry rub. I'm just gonna go for the
butt. Taste the hoo-ah. Eat the butt. God dang it. You taste the Sansho, We brushed it down with
some butter and lemon juice. I feel like because we brine the chicken, you have to like make sure the
chicken is super moist when you do a dry rub. A hundred percent. That's really good. Mango habanero is still my favorite but, oh, oh, I'm Heaven. What? Can we get extra buffalo sauce?
Or wait. I wanna do this. We're going long ways on this one. Oh my god. Alright, Where is the buffalo sauce? Behind you in the Heck yeah. In the red one. Yep. Ooh, that's the ticket. This is really good. I'd say that we try and cook
things as good as we can all the time, but sometimes we don't. If we're being honest, right.
We do things with the guy. We do things that are interesting
in lieu of them being good sometimes. This, we
put our whole chefussys into this, and this is unreal good man. How much did this cost? Imma throw up, $314.15, For all, oh god, for all three of them though. So that's a bargain. That's only $100, hold on That's only $104.71 per I mean, truly, this is one
of the best things I've eaten Lily, thank you so much
for eating all the things, putting it in your mouth for teaching me, what the hoo-ha means. And thank you all so much
for stopping by the Mythical Kitchen. We got new
episodes out all the time. We're gonna, we're gonna,
you're gonna stay here? Yeah. I'm, I'm staying For a while? I hope so. Don't leave us. Please don't fire me. No, I don't, I'm worried
about you leaving me. This is the abandonment complex. You know what I mean? Alright. We'll see you next time. A new Mythical Kitchen
creature approaches, the pizza cock is here and available on a brand new apron. Come face to face with a Mythical Kitchen pizza cock apron now at mythical.com.
