Top 10 #DDD Spicy Food Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

[Music] Nashville hot Fried Chicken but in a sesan Chinese ingredient style you got the different levels of spice you got the different dipping sauces how do you explain I mean there's just a little chicken neon on the outside they're only open for lunch that's how you explain it look for a chicken hey man you guys seen a chicken in a strip M but when you're a proven winner you got licensed to do things your own way tonight is very special diners driving and D because we are in the home of a Tournament of Champions champ from season 4 the one and only champ Chef mein and she wears the belt all right how many items on the menu four main items and then we have some sides and sauces if you're going to come and hang out with the champ why won't you invite Chef Nate appan Iron Chef Stephanie eard and the one and only Chef Aaron M everybody was excited to get in on this deal we'd all love to know how you're making the magic the great s s you say sand or sandoo Sando Sando what do you say I deferred to the champ our one medium Sando up it is the chicken sandwich you take a picture of from top to bottom it's just absolutely phenomenal let's get into this Chef the chicken thighs are what we use for the sandwich pound out the thicker side this is going into a brine water salt granulated garlic fish sauce buttermilk so we got funk acid and salt going to add that into our chicken cover it and let it marinate for about 12 hours this is actually for the chili oil we're going to dip our chicken in it sine peppercorns black peppercorns coriander seed fennel seed cumin seed Starnes bay leaves and cinnamon get all those spices and we dry toast it until it's nice and fragrant once you see it just stick your hand in there your Hondo so we're going to go into the blender oh my gosh it smells amazing fantastic add my chili arble into the oil gojar chilies we're going to let that Infuse add the sugar turn it off and then we add in our spices and we're going to let it rest overnight and we'll strain it in the morning what's next we're going to make our pickling liquid we have our mirin and sugar let that Reduce by half and we're going to get our spices toasted coriander black peppercorns and bay leaves added into our reduced mirin and sugar liquid turn off the heat and then we're going to add white vinegar and our rice vinegar once this cools add this over our vegetables shallots Fresnos and jalapenos that's step four of the 98 step chicken sandwich what's next thank you we actually strained that liquid from the pickled jalapenos and Fresnos mix that together add into our honey that's what we make our hot honey with holy moly uh what are we making next who cares we're going to do our no heat spice mixture faay leaves cinnamon sticks green pepper corn black pepper corns San peppercorns coriander seed was the goal to use everything that you had in the kitchen pretty much cumin seed fennel seed some clove green cardamom star Andes give it a mix spices that we just Blended up mushroom powder granulated onion granulated garlic some sugar and some salt that's the base seasoning we actually have a lot of different spices that we add in depending on the Range all right so you'll make us medium right now we'll make you medium Cayenne chili to Ares we'll just leave it at that we're going to start off by dredging our chicken add our fish sauce into the buttermilk and our eggs you know when you see fried chicken you see like those corn flaky looking things on the chicken yeah so they're not actually Corn Flakes we add a little bit of water to our flour so just kind of rubbing it between the hands and you get those little chunks oh look at that into our mixture of rice flour cornstarch and regular flour going into our egg mix and into our dredge what's next we're going to do multiple fries add 325 for the first fry we fry at a hotter temperature on the double Fry at 375 there's saus habanero Ranch sugar granulated garlic black pepper fish sauce Habanero hot sauce add our mayonnaise sour cream so this is our Ranch who spice ranchy you know what it is you know what makes it ranchy fish sauce yeah agre fish sauce makes everything delicious what's next we're making our daybird sauce sugar granulated garlic black pepper Tabasco waser ketchup CI mayonnaise thank you folks for sticking around for the 24-hour triple D Marathon then we're ready to build our sichan hot chicken s that is is some crunchy chicken for the medium we only do a half dip I'll do medium medium and an extreme for the extreme we do a full dip we season both sides we're going to get our honey in there oh I love this out of the bun move our slot consists of red and green cabbage chives and cilantro or pickled shallots and pickled chilies oh I'm rethinking my order at this moment how do you recommend eating it whatever you want to start with okay the habanero wow that's so crunchy one of the best chicken crunches I've had very juicy like have to open my mouth real big for this one the full sandwich bite with the SLO that's the kicker slaw is money all the Pickled veg in there is really Dynamite thank you I'd love that little extra honey kiss but definitely the hober ranch of my go-to amazing Ranch how's the extreme trading yeah he's a little redder than he was when we got here like I just took a tiny bite of a tiny Edge ofer chicken and I'm like I can't even feel my tongue anymore it's a really Dynamite sandwich thank you medium sand with with the milk tea all the flavor explode in your mouth and it's just so good you know what I really like about this Chef is the crunch you're getting with the sandwich Chef Daddy and I have worked together 10 close here you're awesome thank you the SL is so good I would eat it by itself one more no heat coming up Perfection saddling up to this counter to eat together is really fun if you've ever been to the island of Wahu most likely been to the NorthShore you know we're talking big waves and great surfing so you're cruising through to the town of haliva and the inevitable question comes up where do I eat well don't worry I got the inside track on a go-to joint this is Opal Thai food if you don't know what you want on the menu just tell him what you like and he'll make you something you custom make them a dish yes I I really want to Branch you out okay so if you're a regular and it's time to order opal definitely in charge he knows what you had last time and he won't let you order the same thing over and over again so of course opal takes one look at me and knows right where to go glaz garlic chicken wing classic style so this is a Classic Thai Dish yes okay how do we start fried chicken wings no batter so the wings are cooking now what now we're going to make the sauce the sauce is going to be garlic based with chili whole boat of garlic lots of garlic dud I have a restaurant called Johnny Garlic I don't use that in one dish now we're going to put chili paste just as much as we put the garlic for those six wings more or less okay okay what's next vegetable broth H it let it cook all together right light rice soy Palm [Music] Nectars so you make the sauce a day ahead of time to let all the flavors marry exactly and now we're ready to go in a hot pan ready cook put some more fresh garlic we going to do the basil firecracker go too bad I wasn't over for that [Music] part I didn't need a chicken [Music] look at that nice crispy Wing not overcooked holy moly that's the most G hook I've had on anything Dude tell someone's going to be cooked with garlic they're expecting a harsh raw garlic bitterness sour fire this has been cooked so nice and low and slow with a little bit of that chili paste a little bit of the uh Palm neor if you got kind of a spicy sweet salty soy but by no means the fire breathing garlic Dragon a little bit of this fried Thai Basil nice and sweet and crunchy crunches the pallet jump back into another Wing what are you looking at your tattoo oh I just thought you it my gut was growing I don't think anybody can argue one of the favorites is chicken wings I'm here in laramy Wyoming where an ex diing coach is going to the high deck on making Dynamite Wings this is double dubs almost there we got the wings these is my favorite in town I don't let too much time pass without eating them wing special barbecue it's the detail that goes into the recipes it's down to every little ingredient that he picks 12 Krampus perfect Trent was a diving coach at the high school and he used to cook wings for all of our Co meetings and then he got his first truck going but the truck couldn't drive Trent whitel into the mother of all Wing competitions the national buffalo wing Festival in Buffalo New York he wouldn't let me in just because I wasn't a brick and Mort but one of Trent's regular customers former University of Wyoming quarterback Josh Allen turned out to be the game changer as soon as Josh became the quarterback for the Buffalo Bills I was like do you know Josh Allen well he's a really good friend of mine he loves double dubs Josh you're a man dude so you go and compete finally I was actually the first person to win four Awards as a rookie of the year well congrats man 12 spicy blue number 17 the spicy blue 17 just represents Josh Allen's number in football Josh Allen loves spicy blue wav here what are we making today we're doing that spicy blue which is a buffalo blue cheese sauce it's Josh Allen's favorite sauce you didn't name it after him you sell way more if it was called the Josh Allen sauce all right what are we making first a house salt blend this goes in 90% of all the sauces this is kosher salt seler seed black pepper garlic salt celery salt and onion powder and then we just blend it all right now we're going to make the blue cheese so we got mayonnaise sour cream blue cheese crumbles salt blend the blue cheese sits and Steeps for about 24 hours and who taught you how to cook my proart teacher proarts an amazing program put on by the National Restaurant Association Educational Foundation something I've done for years Next Step what are we on dry rub we have dried hob and arrows so we blend these down seed stems the whole encila chili powder cayenne pepper ground habanero got it onion powder koser salts black pepper garlic salt celer sea blend it back up now we're going to make our spicy blue 17 sauce we got melted butter in here blue cheese crumbles blue cheese dressing then this step sauce it's really good oh there's nothing hot about that then we're going to whisk it to get the blue cheese melted we at our house hot sauce so this Cooks down how long do the wings fry for 8 minutes to get super super crispy that a little bit higher temperature I am a well done Wing guy nice and tacky blue Che turn those on [Music] top delicious wings are nice and crispy juicy not dried out you want to get both those flavors you want to get the acid and that funk of blue cheese and the creaminess but then you also want the spice and the Heat of the wing sauce you put the two of them together makes it another level of a creamy sauce Josh I agree with you man Real Deal spicy blue number 17 is creamy it's got some heat the blue Chee Che in the hot sauce makes them a little bit Tangy legit that's it for real here to check out a joint where a dude had a catering company and well pandemic hits loses 90% of his business but he adapts and overcomes as we do in the restaurant business and opens up a taco joint to keep everybody working this is py toown tacos if you can drop me two grilled fish py Town's just different has that unique flavor to it tofu rice and bean Bowl the guy's got a pie toown Taco shirt on you think you might like the place do you work here no I here you just have the shirt got to be a big fan all the time and that fan base began with Jason crock rolls catering company which has been a Nashville staple since 2006 y'all doing all right but it wasn't until 2020 that he took on tacos Co hit you know our business went down and so we got all these people we love and care about we got to keep them working so we opened it up started selling some tacos here's your outpath store tacos I love this sort of food I love Nachos and Tacos and bowls with rice and beans hot chicken nachos up this is like the grandal opery of queso and Nashville Hot Chicken all combined it's amazing what's up next we're going to make the queso for the hot chicken nachos you get a little veget boil butter onion in garlic koser salt cumin flour cook off that rof green chilies chicken stock half and half we'll start dropping the cheese in little by little melted in there the goodness going over the top nacho was that going that was it going over the top yeah yeah culinary sign language going over the top what's our next step H chicken spice guo chili some AR bow well you're not missing the hot part here no we use the pikin chili Cayenne onion powder garlic powder coaster salt and some sugar and we're going to bloom this in that hot oil brings out all that flavor out of those spices and how are we dredging that chicken chicken Breer chicken Breer chicken Breer don't y'all know chicken Breer everybody knows chicken Breer come on now come on flour cayenne pepper black pepper kosi salt a little bit more of that Guillo chili garlic powder onion powder milk powder is a binding agent in there for the chicken we'll add water to it to make a wet butter so we'll go wet dry dye or Dy always Dy like this guy rolls yeah chicken we just fried up that spice that we bloomed earlier full hot Nashville Hot Chicken style tortilla chips queso qu so you going to put that on queso I hear you brother throw that hot chicken right over the top CA cheese chop cilantro That's All She Wrote no he you look good no you get a little hanger there little hanger okay I don't think you can ever say a little hanger and ever have it sound good those good chips great texture amazing crunch the ca is perfect good cheese sauce I can't sh it in my mouth fast enough by the way when you tell people in Nashville that they're getting Nashville hot chicken nachos you got to deliver it legit my friend we got some hot chicken nachos how legit is the hot chicken I mean it's the best you can get where this part of the spices and everything best queso in town it's just delicious all right go to the patio we have to goci Jang chicken big fan of the place can't come here enough traditional with some chicken baby delicious Asian soul food four more porks three more hot chickens it's awesome and I love it cuz of Kenji mostly I was into to sales and like ship sorry no cuz my mom was amazing with clients I went to LA for 10 years that's where I got the food bug so you came to Nashville knowing you want to be in the restaurant business 100% order up table four so how did this come about the chef and owner took me under a home wing and taught me how to cook and then I was fortunate enough to buy it when they were like we're done playing the spicy PK Bogi so today I got the spicy pable googi you got the GOI Chang sauce you got the pickle daon and the carrots you put on the lettuce wrapping and you got a nice little combo we're going to make the marinade for the spicy pork googi so we're going to start with sweet onions pineapple Ginger green onion garlic we're just going to blend that up right Korean chili powder chili powder a real staple around here I imagine the meu which is rice cookie wine I want some for meu what the soy now we got a little bit of maring so two different kinds of cooking wine the Maring adds the sweetness the me adds kind of that that floral sugar there you go GOI Jong past here or ketchup there you go Asian ketchup absolutely want it to be a little richer what what does Little Richard have to do with this I'm up early and I've had a lot of coffee toasted sesame seeds that's too many put it back just kid sesame seed oil pork shoulder thinly sliced yep we're going to wash it with our lemon lime soda drain it and then move it right to the marinade how long in this at least 24 hours what sides come with this pickled carrots long okay we've got our white vinegar water sugar and the salt right here okay Julian carrots and radish and that'll quick pickle in a few hours if need be we're going to SA our pork got it a little bit of sweet onion Julian carrots and then I'll finish it in the pan with some green onions and last but not least cabbage Julian carrots and daon radish put the rice here and this is a normal portion yes sir you know who Bal onion is he had a Blue Ox really good guy there you go and a little Roma on the side put a little bit of that pork in there build it up I could drowned in that this has got a good Korean Nashville barbecue CR play in there to it delicious pickled veg a great way to try koream food you can tell I didn't like it by the way I just powered through the entire lettuce leaf stacked up with half of the dish d i the Bogi is so tender zesty but sweet at the same time that sloth with it it's just a good combination Korean Taco we eat soy twice in the same day for lunch and for dinner and if they sold breakfast you'd do it and here in Memphis Tennessee in a strip mall by the airport it's a place called Uncle L and he's doing chicken one of my favorite ways fried and dipped chicken number 123 this is the best place to get chicken one H out one dip make your Tong clap your brains out yeah we got the Honey Dip the home Sally to the spicy one more you always come back on Below in the world of chicken how does this rate right at the very top it's awesome it's better than home cooking it's Uncle Lou's home cooking I've kind of been cooking just all my life all right eight pie a few years ago you doing all right Louis Martin opened his own joint what we got going now doing chicken the way his great grandmother did can you get all this out by yourself and folks just went nuts I drove 30 m to come eat no kidding that's how good it is the chicken and the sauce you got to try this this is bananas and bananas is good you know that though don't you and get this he's even frying at whole oh my gosh and the crowd doing keeps packing in how's it going guys little old fashion s chicken you see the greasy hands and everything this chicken is fresh it's hot and it's tasty now who made this recipe the bases came from my great grandmother allp purpose flour seems like quite a bit doesn't it black pepper what is this aaso of two to one Clos to like 3 to one little salt got a little onion little garlic guess what the other one is cinnamon hey is it cinnamon that's what it is I'm like I'm not kiding new is it that is that that is the first okay so we just Dr oh so this doesn't go in a wash or anything no this is how your grandma did it my great grandmother do you dredge it in the in the mixture to order we do cook order you want to shake the excess off cuz we like to have a light coating thigh first then the drum then the breast Wing oh you going to go Wing then the breast so that breast is even going to cook faster than that little wing ding Bingo and we play Bingo 12 minutes let me set the timer here good golden brown hey guess who's dumb enough to take a bite of that right now nobody evidently you haven't seen in the show that's Homestyle home style that's good thank you good crunch that's why we don't do the egg wash you cook that chicken skin that's that crunchy chicken skin that people like but you can hear that sauce calling my name it has to be something special he puts in the sauce it's not like any chicken I've ever had anywhere else is it like a barbecue sauce no it's more like a buffalo wing sauce whose recipe is this this one is mine this is yours this one is mine red wine vinegar Louisiana cake agent shf we're still in Tennessee now right we're still in Tennessee now what are we add the is going to go to big garlic chili powder or C chili powder wow salt M I love papr that PA it's got to be onion celery salt that's the sugar lemon pepper smoke hickory smoke all righty this is called corruption it's called the corruption corruption once you tasted it you've been corrupted really bingo bingo in in some as it comes to a ball I try to get the corruption in as soon as possible because we don't want the vinegar to evaporate now when's the honey going right now we turn off the heat and then we double Honey Honey Dip sauce yeah complete oh different no money that's like sweet spicy love note that name change no longer Honey Dip sauce sweet spicy love it's going to go in our sauce do we Ladle over we got it Honey Dipped not honey ladled that's oh look at that wow man you're close to getting a hug right now we're just going to leave it at that all you get the vinegar backx up with the sweetness and just a little heat want a little more heat I got to try more spicy no problem Uncle L's got that too we have a less spicy and a more spicy do you just have spicy spicy is the less spicy you got it start with a spicy right and then we made a more spicy which made the original spicy less spicy did I just buy that street how do we make it more spicy 200 heat cayne pepper that's what I'm talking about just I enough to make you thirsty won't make your hair stand on end just let [Laughter] you exactly I knew you understood and Uncle l no one hit wonder to jumbo TG folks are loving whatever he's cooking like Honey Dipped fried baloney might say good it it's good and a dip smoked sausage sandwich just soaks in the bread and it's great and jumbo cheeseburger just cheeseburger to half he makes a real good monster burger here but even with all that stuff gets better every time they eat here the name is still uloo fried chicken and he's taking it to the max whole fried chicken that's how sign to item I can s with that must make a mess on paper so we're going to inject the bird Cajun Creole butter like something you buy so you move it around a little bit there you go but you don't go through the skin because then it can have a chance to leak now you have to be a little bit choosy about the marinade you do cuz it's got a bunch of sugar in it to burn your oil exactly legs and THS first 40 minutes 40 minutes you go dunk it or serice we're going to dunk it look at that that the magic the corruption by the way I am taking the corruption home with me all [Music] right oh my gosh you can really pick up the flavor of that garlic butter you really don't need a nice look how tender and juicy that is that's it's not really oily I think people think Friday it's got to be all oily take our first family photo looks like us doesn't it you're off the chain man I got to tell you wow that's good this is like real chicken exactly what do you think it is it's very good chicken it's great it's wonderful hot wings here are great mama don't even cook it better than that you ever had this chicken it's crazy you got a lot to be proud of thank you if you live within 300 mil of this joint M you should be getting yourself over here right quick now you know I do chicken free napkins are 500 bucks each it's in a pickle wait a minute we've been in a pickle half our lives I know but that's the name of the joint breakfast and lunch in a pickle I'm hungry I left my job and I had 8 months to still have enough money for this bar and month nine I said I'm really in a pickle but not for long he took the name set up plan B in the city of walam just outside of Boston and put the craziness into his breakfast and lunch menu Toro Loco Burger Toro Loco Burger is amazing fried cheese and onion rings on top is out of this world so what are we going to make the Toro Loco Burger so we're we to slice down this pepper jack cheese I do about a/4 inch slice it's about a half but okay going to say so we're going seasoned flour egg wash seasoned breadcrumbs into the fryer so next up we're going to do onions and they're coated in fiery hot cheese snacks blend these Down Bam no no that's Emerald I'm calling Emerald boom there you go so we're going to add it to the AP flour put these in here now the egg wash and then we're going to put it back into the flour doubling down and then we're going to fry them come on we're going to make a roasted jalapeno aoli it's not really an aoli but it sounds fancier yeah sour cream roasted jalapeno buttermilk mayonnaise there's your aoli Factor garlic powder little onion powder dill weed salt chives black pepper hot sauce are we finally ready to build the burger he's got sound check coming up we are ready to go pepper aruga down Sriracha oi first Burger the jalapeno sour cream aoli that's it two patties my goodness cheese on there more sauce that's CRA crispy onion straws yeah here we go oh you're getting the hunch Sammy you got this oh you're getting ready got bath tow I'm down with the crunchy onion rings Samy's got it the onion rings are fantastic the burgers cook perfectly the arugula works as a nical barrier the Burger's good man I'm I'm with you but there's a lot going on my favorite of it really is that jalapeno sour cream maoli the cheese is great well done the T locco Burger spicy and fiery and fantastic it's very cheesy and flavorful you go to Texas you better find some real deal brisket you head up to Seattle better be some fresh seafood over to Chicago it's got to be the bomb pizza so when you end up here on the East Coast what should you expect that's right righteous Bagels we're here Plainsboro New Jersey and this is Bagel Street grill chicken rafino order up New Jersey definitely knows good bagels turkey lettuce tomato on Sesame everything with cream cheese that's a legit Bagel legit best in the state seriously absolutely 100% that's cuz owners and brothers Jimmy and Doug Roar have been busted out Bagels since they were teenagers part-time job while we were in college and we were like wow this is a great business let's do it let's do it ourselves so they opened their first joint together back in 198 88 now the next person and are still sticking with the tried and true you have to boil a bagel we do it the oldfashioned way and they're putting out some volume we do about 15,000 Bagels a week 28 varieties are there four other brothers that do the work two jalapeno cheddar Bagels order up the jalapeno cheddar Bagel is my favorite a little bit spiced got to be ready for it okay you've got like the legit Bagel equipment yes this is what you need to produce a lot of them give me the rundown homes first we're going to start with the basic plane though we start off with some sugar some salt in there we're going to put our water in now water some yeast and then turn around we're going to grab a bag of flour here this is a 50 lb dough how long will this go we got about 15 minutes in about 10 minutes we'll start throwing in oural ingred jalapenos and the cheddar the cheddar cheese okay that thing's huge and you didn't even roast the jalapenos or anything no we want it to kick yeah the juicy style right yeah that's it so now what happens I'm going to cut equal strips to put right in this machine right here okay this first section is going to divide the dough into equal portions it's going to drop onto this conveyor and form the bagel do they have a home version of this cuz I want one right we're going to run this a little slow it goes faster than this oh yeah this thing makes about 10,000 an hour if you really Crank It Up there's no way I could keep up but you got like 18 fingers dude I'm already watching this I've done a few Bagels in my life no you think and from here diesel proof for 3 hours go dark for the night that's it and bake them first thing in the morning all right let's go first we boil our Bagels slide them in they've gotten puppy okay we're going to transfer them over onto these kill and dried Redwood boards this dude gets after it this is kind of like Angry hot dough Tetris we're going to put them in the oven for about 3 minutes on these boards what ti are we running at about $4.95 4.95 these are ready to flip the plastic gloves again are going to be your only for no problem no fingers and how long are they going to ride the Carousel of heat for about 20 25 minutes in here now and then we can do 12 dozen per shelf five shelves in that oven that's 60 dozen keep them going all day long you're crazy yes yes there we go look at that crust on it we should cut it do we toast it I like them toasted I want to toast it I'll go veggie spread vegetable cream cheese what's in it scallions carrots broccoli little bit of onion powder in there brother I've had a lot of jalapeno bagels and all they do is W the jalapeno over the top you get serious there's heat in that I you smell the jalapeno that's dite to see the whole process go through it makes you appreciate it so much more that crust that chew soft in the middle nice texture on the outside real deal brother real deal harapo with cream cheese it's got the perfect crunch on the top looks like mustard but it's not I'm actually nervous at this point okay we're going to make some Firehouse sauce for you vinegar add sanos jalapenos Habaneros okay did I see habanero plants in the back you saw Habaneros in the back we grow our own because we want to make sure they're good and hot go back there and pick out the prim pick out the ones we want and throw it in that little old hot they just cook till they're these are done mhm no gloves or anything with that e absolutely not we're just kind of blending these things up there is no way that that is not going to be a million degre along with that goes garlic onions radishes you're just going to love it that is going to kill my mouth there we go then we're going to pour this in here add some mustard whose recipe is this we really don't know where this came someone said I want something came back here and went and that part of me right now is dying to just take a taste of it and the other part of me is just praying that the bun and the burger and all the apparatus will cool it down enough cool it down so now we're going to put this on the burger yes we are we're cooking the burger for the firehouse so this burger is going to go salt and pepper what else goes on this burger and we have our Cayenne butter we're going to melt a little butter cayenne pepper and let's see do quit looking at me and add more o I just want to see if you're going to be able to handle this okay that butter is going to go right on top of this Patty oo maybe a little bit more American cheese wonderful mustard sauce a little bit more a little bit more jalapenos lettuce see how quick she covered it up with the lettuce not there I don't want you to see it onions tomatoes pickles and there it is this is kind of like licking the volcano in flavor town oh that is hot that is really good oh oh gosh nice hot and you still get flavor my mouth is like literally on fire at this point if I just keep eating it it'll cool it for like 20 seconds oh my tongue's completely numb now I almost bit it off I bet you that's flammable you could take that sauce and put that on raw chicken it would cook it you know what I dig that spices that they use amazing starting to tear up they're Burger tears happy tears they're definitely not your cookie cutter Burger all right ho Dad this is the joint how's the food food's amazing and the story is even better that's my kind of joint this is the OB Noodle House Ocean Beach is a really small Beach Community they're very proud of their identity this restaurant definitely fits in 40 plus Taps of really good beer and what goes with beer of course wings spicy garlic Wings the absolute best wings that I've ever had okay so what are we going to make first we going to make the sauté sauces that we use for our garlic wings Start by uh just turning up the fire who it's pretty hot can't we let a hair care product and be around that okay so hot oil hot oil Brown Ginger into the hot oil garlic there we go Brown lemongrass nice and then we got the ground onions and then we stir this for about uh 40 minutes who stands here for 40 minutes and stirs this so now it's sauteed down got our chili paste right here chili flake adding some heat right now seriously you got the hoano hoero hoero I'll be jumping bullets okay you be hoero hoano all right so what are you going to put in all of it then we're bring some more heat So Thai Chili Pepper next up peanut butter good old peanut butter toist and sauce just give it a sweetness to it and a little color and then I'm going to stir it how long is this going to cook down let it cook for an hour until the oil start boiling and then let it simmer and get all the flavor for a day or so this stays in there for a day yep what are we going to make next Wings you got look at these suckers we prefer to use the my thigh we got some garlic salt pepper sugar make sure we get all the wings in there now we add the chili oil saut we just made okay so let them marinate for a day yes sir off fire what temperature we're going to cook at 350 350 all right so the wings are done now we put on the walk my brother Kyle the walk Master Okay so hot oil garlic we going to put some pepper you ready uh-huh some wings top of that put a little seasoning sugar granulate garlic and white pepper and this one some green onions and that's it so nice little crisp quick little sauté going to be a little spicy but let me know how you like it and some ranch garnish it with some [Music] cilantro oh my gosh a little bit of heat not too much good amount of spice to it a little bit of sweet just a little bit of the crispiness of the skin they're tender they're juicy there's a lot of flavor a lot of depth of flavor I'm impressed tell me that Wing is not the bomb that's excellent not too spicy on the outside but just the right amount of heat

Channel: Food Network

Views: 192,850

Keywords: Top 10 #DDD Spicy Food Videos with Guy Fieri, guy fieri top spicy foods, spicy food recipes, spicy food #DDD, spicy foods, spicy foods food network, HRD Spicy Burrito, Spicy Whole Fried Chicken, Toro Loco Burger, Shrimp and Grits with Tabasco Gravy, Homewrecker Hot Dog, Pork Tamales, Confused Cousin Chicken Sandwich, Spicy Three-Pepper Firehouse Burger, Screaming Red Spicy Garlic Wings, Hot Chicken, hot chicken sando, hot wings, hot pork tamales, spicy hot dog

Id: igsR7rZZUGY

Length: 35min 31sec (2131 seconds)

Published: Tue Apr 30 2024