How to Make Crispy Chicken Wings with Sticky Sauce | Off-Script with Sohla

welcome to the new kitchen i know you really got used to the old kitchen but uh you know this stove works we have a full-size fridge there's three windows that don't go anywhere i don't know what to do with this because we don't really drink wine all of these outlets work but also most of the outlets in this apartment are like up here so i think that it's going to flood right it's probably going to flood today on offscript of solace i'm going to show you my favorite way to make oven roasted sticky chicken wings these are going to be like glossy glazy you know sweet spicy tart that kind of a chicken wing we're going to cook these for an hour and a half and they're not going to be overcooked they're not they're going to be perfectly tender and juicy and like sticky because we're going to make sure that all of that connective tissue breaks down that leaves the skin really glassy and crisp and you just want to eat all of it i'm really lucky because whenever we roast a whole chicken ham actually lets me have both wings that's love that's love right there [Music] i always dry brine my wings for this dry brand we're going to do a tablespoon of salt a tablespoon of sugar a teaspoon of baking powder and a half a teaspoon of msg i always put a little bit of msg in my dry brines because they really enhance savory flavors so it's going to make your chicken wings taste more like chicken wings if you don't like to use msg just leave it out it'll be totally fine this dry brine is going to pull moisture from the chicken create a solution on the surface of the chicken which is then reabsorbed so the salt like really gets to the bone and denatures the proteins denatures the fat so we can cook our chicken for a really really long time and it's still going to be super super moist now the baking powder is a trick that i saw on sirius eats from kenji lopez alt and it does something really cool the baking powder kind of like soaks into the skin and then when you heat that up it it creates carbon dioxide and the skin like puffs and you get these little micro blisters all over the skin instead of if you don't use it you end up with like a totally flat skin that's almost a little tough to eat but because we get these little bubbly micro blisters from the baking powder it makes the skin really nice and crisp and light and easier to eat you know instead of like this tough crunch it's like a light crisp so i really recommend it we're going to mix this up really well because we don't want that baking powder to clump so mixing it with the salt sugar and msg is going to really help distribute so now that i've got my dry bride i'm gonna grab my chicken wings these i have already been split we got a drum it's like it's a drumette because it's like a little drum crazy wild flats this is my favorite part because it is i say i think it's like 50 skin and you get nice cartilage on the ends you know what else is fantastic ham doesn't eat his cartilage so i eat his cartilage is that too much information so the key to getting the skin really nice and crisp is making sure that it's dry the the browning crisping process can't begin until the moisture evaporates so we're gonna give it a head start by patting our chicken dry if you can start with air chilled chicken wings which are already already kind of dry so the special equipment you're going to need for this recipe is a really big bowl and we're going to use this bowl a lot and a rimmed baking sheet lined with foil to help with clean up because a lot of fat is going to render out and it's going to get it's going to get messy and wire rack wire rack is super important to make sure that we get air flow during the dry brining process which is going to make sure 360 crisp we're going to get air flow during the baking process which is also going to make sure we get 360 crisp and i've tried it on directly on a sheet tray and i feel like you end up losing some skin we're not here to lose any skin you know why bother all right sprinkle on the dry bry i've got about 2.2 pounds or a thousand grams of chicken wings here but this amount of brine will be good for anywhere from like two pounds to two and a quarter pounds depending on how your like chicken is sold if it's in packages or you're getting it from the butcher now we're gonna take a second saucy toss don't like underestimate how long it takes to mix something okay we're gonna toss we're gonna get that dry brine all over it's gonna make a difference now at least six hours with this dry brine uncovered in the refrigerator but preferably 24. it's going to make a big difference you're going to see like get in the fridge stick your finger on there touch it touch it every hour if you really want to if you really want to learn you'll see it's going to like really dry up and i'm gonna flip them halfway through so if i'm doing a eight hour brine i'm gonna make sure i get in there and flip those wings after four hours to make sure that we get fully fully dried the sugar salt mixture has dissolved and it feels really wet and that's what you want this like wet brine now is going to get sucked into the chicken i know it's a dry rind it becomes a wet fry and then it becomes dry again magic wet brine is when you dissolve your salt sugar um whatever else you're putting there in water and then put your chicken wings in the solution and it does end up with like you end up with very moist meat when you use a wet brine but but what happens is everything's wet so you don't get the browning you don't get the crisping it's really hard to take a wet brined chicken even if you dry it off it'll never get the same kind of crisp that we get when you do a dry brine so i really prefer dry brain and on top of it it's really hard to shove a whole container of you know like a gallon of water with chicken floating in it in your fridge you know this is so much easier and it's better what more do you want everybody's got a little space their own personal space our chicken wings are appropriately socially distanced so they can have good airflow i'm going to wash out this bowl keep it handy because all of the action is going to happen in there [Music] check out this uh over the sink drying rack guys whoa you can get that on food52.com these are the wings that i brined last night and you can take a look it looks it looks dry look at that can you see how the skin looks dry and tight barely feels like flesh [Music] people don't like that word when you talk about food now that our wings have brined we're going to do the first roast 350 degrees for one hour i'm going to go back into my big bowl we're going to toss it with two tablespoons of oil even though there's a lot of fat on the wings tossing it with a little oil i found in the testing that it just helped the fat render out much more evenly because oil really does just carry heat don't worry it's gonna it's all of the fat's gonna like melt off and roll off through the rack but it helps to get it going toss number two this bowl is gonna do a lot of work for us today so a little neutral oil oops one of my favorite things was my aunt would take these drumettes and french them so basically you get a knife and you scooch all that fat or all the meat down to the end and you end up with this like perfect little ball drummette it's very like 70s i think but i really like it i like it i like that you know little bit of class we don't have that anymore so i'm going to put the chicken in now at 350 degrees and it's going to rest for an hour i'm going to give it a flip after 30 minutes and this first roast is going to make sure that all of that fat totally renders out while the chicken roasts i'm going to make the first glaze we're going to do two glazes the first one is inspired by fessen john or fesinjun depending on where you're from it's from northern iran and it's a traditionally a braised chicken dish and the chicken is braised with pomegranate molasses which is pomegranate juice that's been cooked down and concentrated so it's really tart and sweet and it has kind of the body of honey and there's some warm spices in there cinnamon nutmeg black pepper and walnuts but the interesting thing it kind of it doesn't taste like fuss and chun at all somehow the pepper gets like extra spicy from the dry heat in the oven so it's almost got like a little szechuan kick i really like how this turned out i hope you guys try it i know pomegranate molasses can be hard to find so if you just can find pomegranate juice cook it down until you get this syrupy consistency and go with that so i want a glaze that's going to caramelize so i'm using sugar-based glazes so i've got a quarter cup of granulated sugar in here and i'm going to dissolve it with two tablespoons of hot water this is such an easy glaze because we don't need to do it on the stovetop it's all happening in our trusty large bowl doing a lot of work for us today so two tablespoons of water and i'm just going to whisk this up until it's dissolved and then it all just goes in there that's it that's all we're doing here so i've got half a cup of pomegranate molasses and i love this stuff you'll find if you have a bottle of this around you're gonna use it i promise it's very very very delicious okay two whole tablespoons freshly ground black pepper i know that seems wild but it really it really works give it a shot two whole tablespoons black pepper two teaspoons ground cinnamon and a whole teaspoon of nutmeg i know wild but it really works give it a shot guys that's our glaze that's our glaze we did it glaze one done glaze two it's is like a thai fish sauce vibe i used to work at this place called pakpak and they had really good well okay wait it was a thai restaurant but these they served vietnamese style wings so are these wings vietnamese sell maybe anyways it's got fish sauce palm sugar but i'm using white sugar today if you've got palm sugar even better lots of chili lime and garlic and the way that they did it was it was a twice fried thing so they would fry the wings glazed and then fry them toss them in more glaze and fry them again and they would walk fry it but that is it is very very splattery so this oven situation gives me all those same flavors maybe i lose a little crisp but i think it's worth it for this one we're gonna do a little bit of knife work i got some thai chilies i'm gonna chop those up and eight cloves of garlic these are gonna be some punchy punchy wings but that's really what you want you need to cut through all that fat so we're gonna chop our garlic and chop our chilies and as i said so i only have one big bowl the original plans we were just gonna wait and just wait for that one bowl to become empty before we make the second glaze but then i discovered this wok so i'm gonna mix it up in here because a wok is just a big bowl that you can cook in right so this glaze starts the same way as the last one um i've got six tablespoons of sugar in my wok slash bowl i'm gonna dissolve that with a couple tablespoons of hot water i need a little more sugar in this glaze because the pomegranate molasses already had some naturally occurring sweetness if you really want to go for it get some palm sugar coconut sugar i know we've got some somewhere but i just can't find it we just moved i don't know where anything is yet the pantry is a disaster you know we like we did that thing where you just like we just got out all the boxes emptied them but like everything's everywhere but we'll get there you know it takes a while takes a while to settle in all right so my sugar is mostly dissolved now i'm gonna add a half a cup of fish sauce just gonna bring some funk some salt a quarter cup of fish sauce whoops and then everybody's going in here so so we've got our chopped chilies and our chopped garlic super easy and i'm gonna add the zest of four lemons i'm gonna add the zest now and we're to add the juice later because intense heat kind of makes lime get weird i don't know i'm sure there's a word for what's happening but the lime is always better at the end pam really wanted me to put macro lime leaves in here that would be more authentic but a little hard to find if you've got them this is where you should put them in do like a really nice thin chiffonade on like four leaves toss them in here but the zest the us will do it for you the zest will take us there you know everyone's got that okay so this is glaze number two we did it guys whisking it up this one's a little bit of a chunky monkey but it's all going to work out now this glaze because the fish sauce has a lot less body than the pomegranate molasses we're not going to fully like we're not going to use it all on the wings we're going to have some like on the side for dipping which i actually think is really nice really fun okay it's time to flip the wings shall we [Music] there we go okay so these guys have been in there for half an hour you can see it's only lightly browned but more what's going on here is everything's nice and dry we're getting so dry the fat is rendering now i'm gonna go through and flip every piece to make sure that we get full 360 browning drying rendering we're gonna go back in for half an hour so the wings have finished cooking let's take a look oh yeah look at that very nicely golden sizzling the skin is nice and dry and like a little bit puffed and that is from the baking soda check out how dry it is we're not gonna get like the super super crunch that you get when you fry it but this is this is also delicious and wonderful and perfect the fat has rendered out so it's not gonna make your chicken wings flabby and now we're going to toss first toss in glaze so this is my pomegranate spice glaze that we made earlier and i'm just throwing the wings in there super easy just going to get a little a little toss and sauce because we got that baking powder the texture of the wing is a little bit coarse because of that micro boob lodgeness and that's going to help the wing hold on to a lot more sauce than if we didn't put the baking powder in if you don't have baking powder you could you'll be okay but it's just it's just a little bit better it's just a little bit better you know oh and i gotta crank up my oven our oven's going up now 375 so we can whoops i turned it off hold on you love it okay i'm increasing the heat to 375 so that our glaze will kind of caramelize on the wing and get really nice and sticky okay give it a good toss because the wings are hot as soon as i put it in the glaze you can just smell the spices can you smell the spices i smell spicy you smell the spices it wasn't smelling spicy in here but as soon as the wings got in there boom it's just a thin coat of glaze because we're going to do a second toss there's so much tossing these go right back on the sauce is going to reduce on the chicken get nice and caramelized a little bit of charring action it's going to be good at this point the chicken wings are fully cooked we're gonna dunk in this glaze again and if you have any leftover glaze you can serve it on the side for dunking because we have no more raw chicken fear okay so these are our second batch of wings look at that looking nice and dry rendered there's a nice pool of chicken fat you want to see a pool of chicken fat in your pan so it's not on your wings we're going right into our fish sauce glaze so you can take this basic method of the dry brine double temperature roast glaze toss situation and take it and make it your own totally go off script i think the main thing to remember is to stay with something with them some sweetness if you want the sticky vibe if you prefer to just like go for a hot sauce thing toss your wings at the end after this final roast when they're totally crisp because if your glaze doesn't have sugar it will kind of sog out the wings but if you make a glaze with sugar you can really the world is your oyster i think you can make some really good honey mustard wings uh miso maple oh brown sugar and like bourbon like a barbecue vibe with like chilies and you know get crazy get creative try different sugars try different like different sources of heat different sources of salt different sources of acid and you can really play around and make this your own those are already looking pretty good [Music] we did it we have wings this is going to get one final toss one final toss in the remaining sauce in this bowl get a nice glossy but see how it got nicely charred the sauce really cooked down and glazed the wings it's good to do this when it's nice and hot too because it just like sucks up that sauce do you see why we need foil that would have been really sad to wash you can hear that it's like we got some crunchness here some crispy some crunchy but this is mostly about the sticky you want to eat these right away while they're nice and hot so this is my fessen john inspired pomegranate and spiced glazed chicken wings with crunchy walnuts here are the fish sauce wings they're going to come back in for a final dunk so i'm going to add the lime juice to this now i didn't want to add it earlier because i don't want to cook it so this is all of our limes those four limes we're going to juice all of it into here you really need that acid to help balance out all the chilies and salt and sweet that's happening here and the chicken wings are super fatty so acid really works great with chicken wings that's why the classic buffalo is so fantastic because that vinegary hot sauce really cuts through everything cuts through the chicken wing fat it it's got so much punch that people add butter to it because this sauce is lighter i'm gonna plate it up with a slotted spoon and pour the extra sauce on the side for dunking [Music] now that you know this technique try try get going off script by making your own glaze for the sticky sweet heat acid thing just think about those three components think about bringing in flavors that have some heat some sweetness and some acid so change it up from there i think it would be really great with like calabrian chilies and lemon and honey whoa maybe a little anchovy funk too you could do this with wasabi and wasabi and lime i want honey there too i want a lot of honey in my wing soda have fun with the glaze you can just play around with it just you don't even really need to measure it throw things in there taste it you want it to be really punchy you want those three flavors to come through so that when you put it on your wing it can handle that rich fatty dark meat so i hope you try this and take it off script shall we taste it's so sticky already my fingers are covered that's what i want from my wing it actually really surprised me how tasty this turned out to be the pomegranate molasses brings not just acid but like this depth because it's cooked down so it's like already kind of caramelized before you even roast it and then that extra char just takes it all the way all right fish sauce i want to flat this one you can just pull the bones right out because it's so tender take it for a swim it's kind of incredible that these are the same exact method because they taste so different this i get lots of sharp heat from that thai chili the acid is really nice and bright lots of garlic and because this is a thicker glaze and this is a thinner glaze they also cook up a little bit differently this is more of like a jammy sticky texture and here we have more of that like crisp crackliness because it didn't have that pomegranate molasses it was just really sugar cooking down oh my god you know it might be really really good if you like salt and vinegar chips stay with me what about doing going with like white vinegar black pepper and honey so it's like salt and vinegar chips with like a hint of sweet or or i think vinegar would be really fun thing to work with in general a little apple cider vinegar a little bit of a little bit of sugar and like a bunch of jalapenos all right i hope you enjoyed me watching me make chicken wings one of my favorite things and i hope you decide to take this technique and go off script with it try your own thing let me know what you do hey him we're going off script you're going off script all the way all the way scripts in the track script's done script's in the trash so if you're inspired by these techniques go off script and like tag me show me how you took wings off script and i'll see you next time here on off script with sola be sure to like and subscribe i forgot that part this is what i need you to do like subscribe make a wing take it off script tag me show you show me how you went off script and i'll see you next time here on off script with sola top strip with solo yeah after i work with chicken i wash my hands we don't always put it in there because i didn't think you know that's not entertaining content after we touch the dog we wash our hands after we touch chicken we wash our hands just because you don't see it doesn't mean it's not happening trust us we're washing our hands like all of the [Music] time

Channel: Food52

Views: 309,305

Rating: 4.9462428 out of 5

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, sohla el-waylly, sohla food52, chicken wings, sohla chicken wings, better than buffalo wings, healthier chicken wings, chicken wings not fried, chicken wings recipe not fried, twice roasted chicken wings, fesenjan recipe, pomegranate chicken, crispy chicken wing recipe, glazed chicken wing recipe, fish sauce recipes for chicken, how to make chicken wings in the oven, off script with sohla, super bowl snacks

Id: oiqg8d9N6Lo

Length: 23min 47sec (1427 seconds)

Published: Mon Feb 01 2021

Reddit Comments

[u/TheColonel]

In a damn nice new kitchen, no less.

Did she and Ham move? If so, congrats & kudos.

[u/CellularColleen]

I used kenji's recipe a few times and only realized the last time that I was supposed to use a rack. I wondered why mine were always kinda soggy.

Purely in terms of how much I'm learning (esp technique and flavor combinations), this series is blowing everything else out of the water.

[u/breakupbydefault]

Sohla loves flats and eats her SO's leftover cartilage?? I feel so validated right now. She's my people.

[u/hexzerorouge]

Dang it, I just made wings on Sunday using Kenji's recipe! Guess I'm going to have to make another round... for science! 🙃

[u/throwaway_236734]

Oooooh!

[u/NNovis]

I'm going to try this now. Looks good.

[u/Lokaji]

A great recipe for Sunday.

[u/YourMombadil]

Once again Sohla living her best life. What a joy she is to watch in these videos. Yay new apartment, yay 360 crispy, yay hand washing!

[u/_silence_is_violence]

I'm a vegetarian but it was still really interesting hearing her explain the process and why certain things had to be done.