Crispiest Chicken Wings Ever

[@greglogan152]

Loved the old way you did them, will have to give this a try now. Thanks of all the amazing content.

[@MeatChurchBBQ]

My pleasure!

[@TheCarlDawson]

Never thought I would see a Meat Church x Kenji crossover, but happy to see it!

[@ryanp6999]

Bro really used his fraternity headshot as his KZbin pic. I dig it.

[@southwest7977]

Kanji is really good.

[@mdukes120]

I followed this exactly and made 90 wings for Superbowl party last year, they were such a huge hit and im back to make these again for this Superbowl!! Thanks for this great video.

[@gmacc7042]

As a keto eater this recipe makes me happy AF! Always struggle to get a crispy coat without adding some form or coating! I am making these tomorrow with a home made lemon pepper seasoning. Thanks so much for this recipe! Xx

[@TeamEmperor]

[@pumpkineater6975]

How did they turn out?

[@thedon8223]

Where do you live?

[@gmacc7042]

@@pumpkineater6975 amazing but my deep fryer freaked at the high temp when I put the wings in and almost boiled over so I recommend doing them in a deep cast iron pot x

[@Chipwhitley274]

​@gmacc7042, As a keto eater, you should understand frying the wings in seed oils is toxic... seed oils and carbohydrates are the primary drivers of the majority of metabolic diseases. And even a small ammount of carbohydrates is permissible... but there should be zero tolerance for seed oils.

[@chriskoprowski1980]

I will definitely give this technique a try. It makes sense that it would work. This is basically the same technique most restaurants use to make their french fries nice and crispy without overcooking the middle.

[@Marx-Lennon]

So glad you gave Kenji a shot out! He’s the man.Knows his stuff

[@andrewezinga6063]

I’ve made this recipe a few times. I have found that it’s much better to do 15 mins initially instead of 20 mins. To let the wings rest for 30 mins instead of one hour. And the final cook you want to do for a maximum of 9 minutes not 10. I found that the wings were lot more perfectly crispy and not so over cooked.

[@winnguyen443]

Totally agree, I followed the Kenji exactly and mine were over cooked.

[@davekragness269]

When I have made 500+ wings for parties, I par bake them in oven the day before and cool on sheet pans overnight in fridge...then deep fry in turkey frier outside before party and keep warm in chaffing pans or roaster. The deep fry is just to get skin crispy to you can go hotter like the 2nd fry in this video. These wings look/sound amazing. I usually hand trim every wing with kitchen sheers to remove excess fat and skin and only leave what is attached to the meat.

[@tank4dacubz799]

Awesome - Love just about anything Kenji does - almost always super simple/straight forward. Can't wait to bust these out for my next hot wing cook!!

[@MeatChurchBBQ]

Awesome!

[@acetarlton4047]

I love watching my favorite KZbinrs give Kenji his flowers

[@MeatChurchBBQ]

I don’t consider myself a KZbinr but thanks!

[@Hi-TechHillbilly]

KZbinr is a badge of honor in my book.

[@MeatChurchBBQ]

@@Hi-TechHillbilly I prefer CEO but I’ll take it. 😜

[@Hi-TechHillbilly]

@@MeatChurchBBQ you can be both. I don't mind. I gave up TV probably 5 years ago. I watch almost exclusively KZbin content. You are fast becoming one of my favorites. I figure if I'm gonna watch something might as well be something educational or something I enjoy

[@JamieStuff]

That makes perfect sense. The first fry cooked the wings; effectively doing a sous vide cook. The high temp cook was all about making that crispy skin. The rest in between was so that the second cook did not overcook the meat. As others have said, this is why restaurants blanch their fries ahead of time, and do the final fry to order.

[@jackwright7405]

Matt thanks for sharing this method with everyone. Tried it yesterday and they are the crispiest wings I’ve ever had.

[@Simplycomfortfood]

Wings are always a show stopper at our home. We have lovers od dry rubs and wet sauce but what they all have in common is having a crispy wing. Great stuff Matt!

[@strumminronin]

I cook a lot of wings for a family member with special needs, this new recipe is much appreciated! Thank you!!

[@RS8812]

Awesome Matt, I have been following Kenji for awhile and love his cookbook. His knowledge is vast.

[@MeatChurchBBQ]

Totally agree!

[@alijahkuehl7375]

this is actually THE best way to cook wings you convinced my family to get a deep fryer for the house to make these bc no restaurant beats these wings they were too good

[@SamNSharonMartin]

Hi guys. Sam here from Western Australia. We followed your double fry process for wings last night. We used canola oil and deep fried in the camp oven over a gas burner. The results were spectacular 🎉. We’re going to do it all again for lunch today. Cheers 🍻

[@naythanhailey4824]

When he pulled the mic close to hear the crunch….. you sir have sold this idea to me !

[@brianh2287]

The double fry has been around a long time and it works. You don't need to cook them so long on the first fry or let them rest an hour. You can fry them at 280-300 for 5 minutes then let them rest for a minimum of 5 minutes. Then fry them for 7 minutes at 350-375. Much faster.

[@daniellerton3289]

Kenji's site, Serious Eats is my go-to for almost all techniques. You've become my go-to for anything smoked or grilled. Love seeing my 2 favorites coming together like this!

[@JoeM-p2w]

Love Kenji's content. That guy is a science wizard. Glad this turned out well

[@timthompsondp]

Kenji is incredible. So much knowledge.

[@cxbra]

Another way I have learned to do is put the wings in the oven at 350 for about 20-30 minutes. It allows you to mildly season the wings. Then fry it on high heat and it only takes 4-5 minutes in the oil. Toss in a good seasoned salt .. a really good sauce is soy sauce with honey and bbq sauce in it... I call it my "Asian glaze" 🦹🏾‍♂️ 👨🏾‍🍳

[@TXDogg83]

I'm going to try that

[@alans6767]

Outside, I whole heartedly agree! I have a portable induction cooktop and set it on the grill grates and keep all that mess where it belongs.

[@donaldgoodnight7853]

Heres a tip. I pre cooked mine in a convection oven. Then fried them. About 5 minutes. As a commercial cook. Bake, then fry. 100% best way. My bar wing night, made money. I put sauces in pans to add on. From parmesan to very hot. My sauces the best. I grow my own habeneros. I add sugar and cilantro for that .That one is addictive.For parm wings, I use scampi mix powder, butter, minced garlic, and grated parmesan cheese. My teryaki orange ginger sauce a winner as well. You marinate the wings in orange juice, teryaki, sliced ginger., red wine, and garlic. Before you bake and fry them. Do I know how to cook? You can bet your ass I do . I do food logistics as a living. For over a decade. My day job.

[@davidg564]

How long do you bake them and at what temperature ?

[@williejones9335]

Man. You nailed it. Those wings sounds so crispy. I will definitely be trying them. Thanks for the video and recipe.

[@martinpontier4816]

Made these tonight, absolutely amazing! Well worth the time invested! Gonna be a go to come football season!

[@MeatChurchBBQ]

Love the feedback. I agree on football season!!

[@connorgallagher4730]

Was planning to make wings this weekend! You read my mind Matt! I cannot wait to give these a try this weekend now!

[@MeatChurchBBQ]

Hope you enjoy.

[@lincoln9434]

Looks amazing

[@kmb1]

These look awesome, Matt. I'm wondering if you could smoke them for, let's say an hour, at 200 and then do the rest and fry method to give some smokiness, yet still get the crispiness. Hmmmm..... the wheels are turning. And I love Voodoo on my wings!

[@kcbbqguy9730]

That is exactly how I do it and they turn out incredible.

[@magnuscarlsen3269]

I was thinking about trying this method then putting them over some coals on the grill for just a couple minutes for some char flavor

[@ashleygibson016]

I was thinking the same

[@waynestewart1213]

Agree with n/a… smoking in place of the first low temp fry works great!

[@jasonsigafoos631]

Love how Matt is always looking for the new thing. You can't do Brisket / Chicken / Pork all the time. Wings are craved by millions around the world and we are always looking for the next best way to do them. Keep it up Matt!!

[@MeatChurchBBQ]

Right?!

[@michaelelias1016]

Wow, never considered a double fried wing but I know that concept works wonders for french fries. Will need to give this a try. Now you have me wondering how this would work on larger pieces. Thanks for sharing!

[@francinecorry633]

I believe Kenji also does a double fry on his fries like Micky D`s.Totally agree on frying outdoors,no gettin around it frying is messy.Thanks for the vid. definitely gonna give this a go.

[@JohnDoe-is6vm]

I made these tonight and they were exactly the same as restaurant wings! Thank you so much!

[@crystallazzara1197]

Wowza! That crunch though!! I will definitely give these a try! Thanks for sharing! Mrs. Meat Church is one lucky lady!

[@MeatChurchBBQ]

Haha I tell her that daily. 🤣

[@crystallazzara1197]

@@MeatChurchBBQ lol that must go over real well…🤣

[@MatthewSmith-cp3hu]

that outdoor kitchen is beyond wonderful

[@MeatChurchBBQ]

Thank you!

[@PriusTurbo]

Properly made at-home wings like this beat basically everything you can get at a restaurant. That's a serious brunch bro! Thanks again!

[@briangonzales8686]

Just made a batch today following the exact method.....AMAZING!!! I'll never fry wings any other way!!!!

[@dinkjunior13]

Man that crunch instantly put a big ass smile on my face! Hittin the store for wings on the way home today!!

[@MeatChurchBBQ]

Awesome!!!

[@kay_jay_em]

Wow, definitely trying this!

[@erikboraks4482]

This will be the best wing you eat. Did it in a cast iron on my Weber gas grill. Incredible result

[@paulgardnerjr3775]

Thanks Matt for giving us a great recipe/directions for wings. Now it is time to go out and buy an outdoor fryer and add this to the Meat Chuch list.😃

[@jackiecooper4382]

OU and UT this weekend definitely trying!

[@bmcantrell619]

i dig it. I usually fry for 10, rest for 10, fry for 10 again and they come out the way I like. I only use corn starch

[@waynethompson4315]

I have been on the same mission. I have been looking for the best way to get a crispy wing. I will definitely be giving this a try! Thanks for the video.

[@furmanstaton8648]

Just cooked seasoned and froze 60 lbs of wings I’m always prepared for a snack or company. . I am going to have to try this. That crunch was incredible.

[@screaminyj]

Well, now I need an induction burner for my outdoor kitchen... oh darn. Thanks for the awesome content!

[@ballashoes]

Get a deep fryer, it'll be easier to set temps

[@HeavensSatans]

I would of never thought to do a fry at low temp, rest, then high temp. Will def be trying this weekend. Also killer outdoor kitchen!

[@Mackbro69]

Double fry is the way to go

[@MeatChurchBBQ]

Thanks!!!

[@terryhamilton985]

I have had issues a time or two making chicken wings. So I definitely appreciate this video. Will have to try this for sure. Thanks Matt

[@DereckKeepsOneRolled]

Been making wings like this for awhile. Nice and crispy every time! I don’t rest for an hr tho. I usually do a 15-20 min rest. I’ll try resting for an hr next time!

[@scottperryman8559]

Best Chicken wings Ever !!! I followed Matt exactly like he did it in the video. Amazing!!! Doing them again tomorrow!!!’ Thank You So Much Matt. Go Cowboys!!

[@MeatChurchBBQ]

Love the feedback!!

[@BBQFriend]

So i am curious on this one. Does cooking in the oil at 225 do anything besides heat up the wings to a temp? Can you substitute any method of cooking at 225 say like a sous vide or even the smoker? Then the 400F fry for 10 minute to crisp the wing?

[@3doghaus]

This is what I was wondering too. I'd like to pre-smoke, freeze, then fry.

[@brandonmgrezaffi1269]

As always you provide the BEST content in your videos! Looking forward to try these wings soon.

[@MeatChurchBBQ]

Thank you Brandon!!!

[@NicholasMcKinney]

Never thought Low and Slow for frying wings, but you have convinced me LOL. Thanks for the video!

[@MeatChurchBBQ]

You bet!

[@tombetzold7741]

Have to try them

[@DrumTec-dl8if]

Yes they were awesome

[@westmichiganballoons]

We made these today.. wow!!! They were amazing and definitely the crispiest and tastiest wings we’ve ever made. We made 12lbs for 2 adults and 7 teens/tweens and they are gone! Question tho - has anyone tried doing this method smoking the wings and ending with a fry? Like 220 smoke, rest, 400 fry for 10 minutes?

[@westmichiganballoons]

Thank you for the video!!

[@cohensgoldntreasures]

Oooh boy, those look sooo good! Question: did you change your peanut oil, or just let it cool and reuse for the 2nd fry? Thanks for the video

[@PriusTurbo]

Definitely reused. You can get more than a few fries out of peanut oil.

[@bbennett4339]

Happy National Chicken Wing Day-- Friday, July 29, 2022. I will be giving this method a try to celebrate. Cheers to Matt and the MeatChurch team.

[@markmccaleb4038]

Man I'm definitely going to try that method. They sound crispy and I'm always trying to get them more crispy. Thanks for sharing

[@TheJoeyPeacock]

Matt...we love your channel and I love chicken!!! We're about to try this today. Quick question: are these totally naked wings? No flour at all??

[@bobbyesamdahl]

thank you

[@jimfeger2391]

Yep...making this for wifey and I tonight!

[@stuarthoopfer963]

You should try doing the same method but baking the wings. Toss wings in 1/2 tblspn flour and 2 tbl spns baking powder. Then Bake at a low temp (250 F) for 35, then rest, and then bake at 425F for another 35-45mins. Toss with dry spice or sauce after. Enjoy!

[@elirhea4639]

Could do the same thing in the grill to get that smoke flavor.

[@stuarthoopfer963]

@@elirhea4639 100%!

[@austinbaker1470]

So I lived in Korea for a little bit and which if you have never had actual Korean fried chicken you are missing out but they basically kind of done what you have done before from what iv seen they will use just corn starch and let them set for however long then double fry just like this and it is always the crispest chicken definitely the best iv ever had, maybe you should give that a try that out Matt!

[@garytingler3222]

Looks like another must try

[@mike_martin0920]

Tried it and it worked out. Wings were ugly coming out of the first fry. Let them sit then put them back in for 10 minutes, sauced them and they came out great. Definitely not the most crispy I’ve ever had, but crispy and tender inside for sure!

[@grayboo212]

05:28 Just hearing that sound when they hit the bowl, I knew they were going to be good.

[@TailEndCustoms]

Oh it’s on! Thanks

[@MeatChurchBBQ]

👊🏽

[@mikedenny6911]

Wing lover here! Definitely gonna try this out.

[@Sutcliffe371]

Dude your July 4th Ribs blew our minds, Im in between 220 and 400 with the wings cant wait , gonna do Franks red hot lightly w some butter n garlic, I like em dry too . TY so much

[@rafaluna5868]

The Korean double fry never fails bro!!

[@gregsmith9493]

I tried this method tonight. While the crisp was fantastic, the wings shrank considerably on the second fry. My peanut oil temp was correct so not sure what happened. Will definitely keep experimenting.

[@HighSeasCruiser]

Can't wait to try it...Even with regular chicken pieces... EXTRA CRISPY

[@MrCwilliamson1982]

Very similar to how I do them from a recipe I got from Americas Test Kitchen but rolled in Gochujang at the end.

[@MeatChurchBBQ]

Sounds awesome!

[@johnfrazier3678]

Kool bud nice to hear great food

[@williamjohnson6152]

Got to try that👍

[@alexramirez2959]

I just made this afternoon My family enjoyed them… thank you

[@craigcurtis3291]

I’m going to do fry at 220 and then take them camping to finish on the Weber vortex. Update, I sous vide the wings, then froze, then thawed, then 220 fry and a 375 fry. Literally the best wings I ever had.

[@I-insist]

I made these today. They turned out awesome but I just don't know if it justifies the time commitment. Might stick with the air fryer

[@SirPartyRoc]

Wow!! That crunch is insane. 🔥

[@PlasticRocket2]

Def not wrong about them looking like some boiled chicken wings after that first fry. The 2nd one fixes that right up through, i may try this but dry brine the chicken with salt before i fry them

[@lightfoot413]

thats amazing..and never heard of a double fry..the CRUNCH was 4 sure in your face..will try thanks....

[@markgally731]

That was interesting !! Family and friends love my wings and after watching this video....Wow. Always something new going on !! Thanks Matt !!

[@scottvamp]

This is a done deal this weekend. Folks can keep their slimy wings, I can’t wait to try this. Thanks MC!!!

[@MeatChurchBBQ]

Love it!!

[@jimdaly9170]

Going to give this a try today.

[@danrayton9666]

Love that Tshirt.

[@gigigigi2298]

Oh my goodness, the crunch, yummy

[@waynethompson4315]

I can’t wait to give this method a try!

[@Koonce953]

Awesome! Wanted to try as soon as I saw Kenji's post! Here's my only thought / suggestion (and a way to get that smoker involved, even indirectly). Why not fry in tallow? Everything tallow touches turns to gold...and even at just over 400 it's still below the smoke point. Can't wait to try this!

[@marlonward758]

Can you do a comparison video between your smoked and fried wings vs this way and see which is best.

[@MeatChurchBBQ]

Way different. These were 1000% crispier but no smoke.

[@kyleciancio765]

I highly suggest frying in oil first, then air frier after. It gives you super crispy wings. I just buy premade wings from publix and air fry them later. I promise you won't be disappointed and the bonus is you don't have to waste a bunch of oil or deal with the mess that comes with the frying process.

[@MeatChurchBBQ]

I cook outside though. I do not own an air fryer.

[@kyleciancio765]

@@MeatChurchBBQ understandable. More of a tip for the average viewer who doesn't have the awesome setup like yours ;)

[@bcreighton]

Most mom and pop wing spots use this method, it definitely works. Cheers!

[@nicholasmedovich8691]

Matt I’ve done a sextuple fry on wings before. They were the best wings I’ve ever eaten. Heavy crunch and char

[@tobychellin2323]

I just tried them this weekend! seriously most crispy wings I've had! even son giggled when he tried them!!

[@MeatChurchBBQ]

Love it!!! 👊🏽

[@NS2evil]

This Blanching method works great with french fries as well.

[@GCRCFlyer]

That’s a great cookbook!!!

[@MeatChurchBBQ]

Yes!!

[@DrunkFood]

Matt. Will this work for Frog Legs??

[@Kstone113]

Trying this tonight!

[@patrickflynn2956]

Matt thanks for sharing! Just tried last night super crispy 😋