POV: Cooking Restaurant Quality Chicken Wings & Sauce (How to Make Them at Home)

[@johnandreo]

Fallow cookbok when?

[@chicochico1012]

👆🙌🙌🙌👍

[@ilfredo6909]

Do it!

[@alluraambrose2978]

Plx I need this.

[@ScarabSmoke]

Fallow, Fowl and Roe cookbooks please

[@skippylongstockings6281]

Please call it the cock book !!!

[@jo-mang]

Chef Cam is THE BEST marketing strategy for a kitchen I've seen in a long time. Mr. Ramsey would be proud.

[@KeystoneCapper]

The amount of dishes and utensils this man used to make 10 wings is absolutely insane.

[@samwynn6186]

He probably makes more then 10 usually 🤣

[@JudiChristopher]

He doesn't have to wash them...

[@EatCarbs]

@@JudiChristopher That's what I was going to comment as well 🤣🤣🤣

[@ch420newsteam]

@@JudiChristopher more the industrial dishwasher that makes it easy

[@hoilst265]

@@JudiChristopher Dishpigs. Dishpigs are a thing.

[@GritzehArts]

Best cooking content on the web currently, unreal recipe.

[@eilegibson2465]

😅can you imagine e the quality of life these chicke s lived?

[@scrubber1986]

What a god damn GORGEOUS looking box of tomatoes.

[@Clyde__Frog]

I had to pause for a few seconds

[@theouthousepoet]

1000% this. Came to the comments for this alone. Lol

[@jordonbay7778]

I wish it was easy to find tomatoes that nice

[@analogrich]

The past couple months I’ve been getting into my wings, been grilling them outside. I found the baking powder has added so much to it. I’m going to have to incorporate these new techniques. Thanks guys, awesome stuff as usual.

[@FallowLondon]

Sounds great!

[@urstube6901]

Honestly this channel is heaven sent, along with Big Has channel. Amazing tips and tricks.

[@chilldude30]

Thanks for the rec on big has. Just watched the channel, amazing

[@urstube6901]

@@chilldude30 No problem :)

[@The4GunGuy]

POPEYES Hands down. I just found your channel and am borrowing as many recipes as I can print from you. Love your straight forward presentation and how you prepare your food. Cheers from Houston, TX!

[@evelineg.1841]

I just watched a video of Jason Farmer, who claims to have replicated Popeyes quite well.

[@moneal78]

I love that you're combining fried chicken with chicken wings -which can be two very different styles of cooking chicken in the States. For instance, I prefer my wings grilled or smoked versus fried. I reserve frying for the larger cuts - drumstick, thigh, and breast or tenderloins. As a southerner and fried chicken enthusiast and loyalist, I'd say your technique is pretty spot on regarding the preparation and dredge for creating a nice crispy, crust. You do not have to do the Buffalo-style elements in the initial coating if you're not wanting a buffalo style to fried chicken and can get by with salt, pepper, garlic, onion powder, cayenne, baking powder or flour, cornmeal (or the tapioca powder which I've never used). The egg white wash is critical in helping add a bit more crispness as including the yolk definitely softens the finished product. As far as which chain's fried chicken is superior, that is a big debate and possibly a very contentious one: 1. Bojangles 2. Chick-Fil-A (brined in pickle juice prior to cooking) 3. Church's 4. Popeye's 5. Mrs. Winners 6. KFC - and I will fight somebody over this list so bring it.

[@cheeseburger9232]

I have to try Bojangles before I die

[@michaelpalmer5557]

Never had Bojangles, not sure I can let Chick-Fil-A be on this list because they’re not a “fried chicken spot.” I don’t think Church’s is better than Popeyes though, and I don’t know if you’ve ever had Metro Diner, but it should be on your list. 🤺

[@cheeseburger9232]

@ to me church’s is better than Popeyes

[@cheeseburger9232]

@@michaelpalmer5557 if you ever in Culver City California go to honey kettle fried chicken you will forget about the rest

[@AndySouvlakis]

This man could stand beside me while he instructs me how to do this and it would still be maybe 1/10th of the result that he achieves.

[@BigBobDookie]

Don’t underestimate yourself. I bet he is a good teacher and I am sure you’d nail it.

[@danh9503]

"Rome wasn't built in a day" Think about that when learning anything new...You probably will fail a fair bit until you achieve the result you're looking for but it certainly doesn't come that easy lol.

[@lordcrispen]

You'd be SHOCKED at how good of stuff you can make at home. I'm always amazed at how things come out even on the first try and then it gets easier and easier and you can find ways to edit things to make them more to your liking. It took me 38ish years before I ever started cooking. You can do it!

[@Synergy4375]

Confidence is key even when you’re learning the trade and it’s a brand new concept to you, if you don’t trust in yourself you’ll find it much harder to absorb and retain the info, sure the seasoning maybe a touch off, but all in all, you got this. And then overtime it becomes your own

[@gormless890]

The Szechuan honey and chicken salt wings at FOWL are 🔥Can't wait to come back and get them again!

[@jonathanh2605]

I have been following you for ages.I have always loved food ever since I was young.I have watched countless videos and read many many books from Barefoot Contessa to Jamie and back again.I love cooking and creating myself.I watched a short on your banana pudding but could not comment on it the way I wished.So I came on here to express my truly truly greatfulness on your incredible cooking.I have never seen such brilliant brilliant culinary skills in all of my life!!Using EVERYTHING is complete GENIOUS and that is EXACTLY what you are!!My love,luck and best wishes to you FOREVER xxxSimply outstanding.......

[@SaxonRanger94]

Whoever is asking you questions to help the narration/commentary flow, is definitely a keeper 😉

[@SirPrizeMF]

The broth in the marinade is such a clever touch. You're making chicken, why would you not want it to taste more like chicken? And fully agree with flats, they're the best part of the wing by a country mile. Love these videos, you guys are so incredibly clever about your cooking. Artistry paired with knowledge, you love to see it.

[@Birinchi1-j9g]

i wouldnt be able to hold myself back

[@zangrat]

Bot

[@StrobeFireStudios]

How the fuck do you have over a million subscribers and 1 video?

[@carlosoomano]

You would if I pooed on it

[@colin7moon]

I think your passion for cooking shows through brilliantly, it's amazing

[@BeergrYT]

WONDERFUL video, at first I was skeptical because of the thumbnail's comparison to KFC (the absolute worst lol) - The chicken wing is an absolute work of art, personally I love them brined then grilled and Buffalo sauced brushed multiple times but your process is fantastical here! I don't typically do breaded wings but if you can't find tapioca starch, a good sub is potato starch (Korean fried chicken style). Also, thank you for calling out that "real" Buffalo sauce is made with Frank's and letting us know why you use Sriracha. Loved that and they looked amazing, Chef!

[@MrLGDUK]

MSG! Yes, I can believe these are utterly delicious.

[@neilarmour4497]

fiuyoh!!!

[@prorastanate4665]

Love the dashi addition. Definitely not a lack of fried chicken recipes on youtube but this is a very good one!

[@NoxiousRob]

You need to post the recipe for the blue cheese fondue, it looks amazing

[@chadsux]

Those wings look phenomenal. However, here in the states, many prefer no dredge on the wing. Also, when saucing they are put into a (usually metal) mixing bowl with the sauce and tossed so that the entire surface of the wing has sauce on it.

[@nikkik5011]

Literally drooling watching this, love your channel.

[@SaxonRanger94]

I love your utilization of the dashi kombu powder 👌🏻

[@K.R.O1875]

You know what hotwings are genuinely underrated? The generic ones you can get from Kebab houses and Chippies. Seriosuly. I would love to know which company is providing these takeaways with those wings. I'd buy them in bulk.

[@BigBuddhaGreen]

You forgot to dredge them 60! Times. 😂

[@andrews9615]

New to this cannel, but 10/10!

[@offroadskater]

Unfortunately, the written recipe in the description is incomplete and inaccurate.

[@agnieszkaczerwinska6640]

Wow, thanks for sharing this method! I’ll definitely try it And yes on the flats 👌🏻 Can’t wait to visit London again and finally try one of your restaurants, cheers

[@EatCarbs]

Wow.. those looked amazing. Thanks for the video

[@bbb12228]

Agreeing on the tapioca flour use it as well in combination with rice-flour as well

[@Dannharky]

the fact that everything is in weight out containers speaks miles to my heart, i fuckin love this

[@druebe1]

its says in the marinade description that 12.5g - Szechuan 100g - Chicken stock powder 25g Salt 25g MSG 5g Black Pepper 5g Cumin Seeds 5g Paprika 5g Onion Powder 5g Garlic Powder 1g Dried Oregano 40g dashi 40g chicken salt 60g sriracha 60g water 100g dry dredge But in the video he only adds 3 ingredients? which is correct ?

[@AndrewDasilvaPLT]

Thank you for your work.

[@ashley0986]

Crazy because for dinner tonight I made chicken burgers and used a similar technique with the wet and dry dredging! Will deffo give the wings a try!

[@edwardroscoe5241]

Personal preference for me (less buffalo sauce) but I've got to say, they look like the best wings I've ever seen. I need to come and eat those.

[@Shadow_Wraith]

I had a pack of wings in my fridge so I just knocked this up, well the marinade for now. They're sat in the fridge again marinating away. Can't wait! Thanks for the video ☺

[@davidmuoio8886]

@Fallow you mention Szechuan in the marinade. What Szechuan ingredient are you referring to? Pepper

[@kitchenwithshamahamayun391]

Amazing😋😋😋

[@JudiChristopher]

Here in New Mexico USA... Chile Capital of the World... We have Cayenne Chile.... it is pronounced... Ki-Ann not Ka-Ann. Our Hatch Green Chile is to die for. Thank you for another great video.

[@PEPPERKICKS]

I like corn starch it makes everything nice and crispy without frying

[@JudiChristopher]

Really? Please explain. I try not to fry anything if possible. Thank you for your help.

[@PEPPERKICKS]

@judichristopher4604 well you sprinkle with corn starch and knock as much off as you can it drys the chicken out and the fat from the skin fry the corn starch and makes it crispy.

[@JudiChristopher]

@@PEPPERKICKS Thank You

[@Glee73]

This is exactly why I will pay good money to go out and eat at restaurants. There is just so much thought and work gone into it.. Something a casual home cook just doesn't have the time to do.

[@HiddenSunny]

Regarding chicken, I grew up with honey grilled or soysauce wings and korean fried chicken, I’ve always preferred those over american styled chicken… but popeye’s tenders have really grown on me over the years.

[@triplow1]

Any chance of doing a video on that blue cheese parfait, please, Will? That sounds unreal! 💥

[@ThanePL]

Hey, great vid! I'm from Poland. My first really great crispy chicken was The Popeyes Chicken Sandwich made at home from Joshua's 'But Better' series. Hundred times better than local KFC!

[@dannyjoel9983]

Nice tip with the stock and Kombu. Excellent recipe.

[@EdifyGodsKingdom]

Awhile back, I was a city bus driver. I was in the driver's room, and there was a debate as which chicken joint was better, Popeye's or Churches. Botha re large chain chicken joints here in FL, and it seems as they are the only 2 considered to be worth while. As the debate progressed, I grew tired of listening to it. I then interjected, "What about KFC?" Both sides stopped debating, and just stared at me blinking. Finally, one of them said, "KFC?" He then looked at the small group of divided drivers for a moment, then back at me. "Ah yeah.....KFC.....Yeah, man....I guess KFC is all right..." Clearly, I had struck a nerve with the lads, and they slowly stepped apart, contemplating who in their right mind would like KFC, Especially when there's Popeye's or Churches..

[@gormless890]

If not using a steamer and using the oven, could you try and get halfway there by having a roasting tray of boiling water at the bottom of the oven?

[@williamjasames]

It's definitely a good measure. Also achievable easily if you just wrap them nicely and tightly with a nice double layer of tin foil if you don't have a steamer and pop just a thin layer (1-2mm) of chicken stock on the bottom and if youre in a home oven just add another 10°c to account for the lack of air flow. The aim of the game is to soften the meat up without drying it out. So, any measures that do that will help. Hope this helps 😊

[@padders1068]

Yes Chef! Great work, they look amazingly delicious! Thanks for sharing! 🙂😋😎❤

[@bryonseilerXauBry0716]

Yeah. You guys please release a cookbook ❤❤❤❤

[@kenRoberts1984]

Potato starch does a good job too

[@GodzElite]

I love these videos and I want to try all these things but I don't wanna do the dishes lol.

[@Mo_Ketchups]

This guy AIN’T effin AROUND! 👀 This method is all the WAY the best I’ve seen-even as a well-traveled old YANK! 👏👏👌

[@chrisevans703]

The wings at Fowl were banging when I visited.

[@xavierjackson-fz5ml]

Fallow the dollop kings! Love this!

[@grahamwhatling1871]

You guys next level every thing! This is the video I've been waiting for 👌

[@piratejimmeh]

Gotta do the bite test mate! They looked great!

[@tehfiredog]

Obviously, a plethora of local places will do it better but for fast food fried chicken... Bojangles for whole chicken, with Church's a close second. For sandwiches, Chick-fil-A by far, with Popeyes coming in second. If you want a chicken biscuit though... get the biscuit from Bojangles (which also has good chicken filets, to be clear, and would be 3rd on the list) and combine that with the Chick-fil-A filet 😁 Honey with the whole fried chicken, ranch with the sandwiches... skip the blue cheese dressing.

[@TacoMechanic]

Look fantastic!

[@Pyrovile42]

Looks incredible. I like to make fried chicken but it’s always a little too much work, I should find a simpler recipe than the one I use. But honestly, frying in general is often a pain in the ass

[@londontrada]

Can you check the recipe in the description? There's no mention of Star Anise in the dry dredge and 12.5g of Sichuan pepper, is that right ? Seems like a lot

[@shaunballagh196]

great work chef! the love is sooo there.

[@ericmagee9054]

Looks great but man that’s a lot of work! 😮 I think I will be content with enjoying them at your restaurant!! 😊

[@blahblahblahblech]

wow, where are those tomatoes from? They look awesome!

[@cwh77]

Brilliant recipe.

[@CreepyTaco23]

As the process is quite tedious, would it work making a bigger batch ahead of time and do all the steps until right after the coating & cooling and then freeze them? Or would it be better instead to do the whole process and then freeze?

[@MM-dk7gt]

"Popeye's or KFC?" KFC all the way for me. The breading is far tastier, and you can have your choice of crunchyness. For me, Original is always a favorite choice. 😊

[@AmperSammy]

Popeyes all the bloody way!! Aussie speaking here 👌🏽

[@asaadjawhari4638]

What was the powder added to the wings marination?

[@hencc7350]

That looks yummy even without the sauce 🤤

[@stuporter1]

Great Video! Is it possible to confirm the amount of salt for the dry dredge? You mention 95 grams, but the video doesn't show any salt being put into the bowl. Thanks in advance.

[@biiind]

Why does sriracha feature so in so many of Fallow's recipes? Is it just a less work-intensive way of combining garlic and chilli in your dishes or is it something else?

[@jchomedog2887]

My recipe and methodology is very similar to this. What makes this a great cooking method is having the flats already cooked from the oven before frying to avoid undercooking. You can also do it the opposite way for a different result. But I won’t share my Michelin secrets ;)

[@erosianbuddhist]

Hi chef, are you steaming the wings at 100°?

[@richardphillips3303]

They look fantastic 😍 👌 😊

[@Popeye147]

I can only imagine how delicious but a ton of work

[@000DAAN000]

Can you do a video on mocktails?

[@patrickherold3068]

Can you make a video just for the dip? Looks banging.

[@adrianknibbs9656]

They look incredible! Kfc wings are definitely the best but very inconsistent.

[@GrumpyBugger.]

At any point can you freeze the wings, I was thinking at the cooling stage. Your thoughts.. do or don't? Your wings look amazing!

[@zukacs]

The amount of dishes you sacrified for this video 😳 Wings look mega. Popeye for sure

[@rossmatheson4303]

How can you add some of the mariande to the later stages? I thought that would have raw chicken contamination?

[@cemberendsen4297]

This looks absolutely amazing. Elevated chicken wings

[@8calm8]

I respect you accomplishment to make the ultimate fried chicken it is trly mastertful . As a home cook...are you kidding me . Kfc is good enough .

[@asmodeodh]

this is beautiful, thank you for sharing the knowledge

[@EnderMB]

+1 to Butchies, probably the best I've tried in London. One day, London will get a Miss Millies.

[@mrrawrr_5739]

Popeyes is next level chicken, would highly recommend! would love to see like a taste test video from all chicken places and compare etc.

[@jasonallen122]

Hey Fallow just curious I haven't seen much lamb dishes on this channel any chance of some rack, frenching , shanks etca

[@julianrolfe2871]

Popeyes, knocks it out the park big time 😋😋😋😋😋

[@r0lski]

I really enjoy your videos and have done quite a few of your recipes at home myself from KZbin (the BLT is a favourite for example). You mentioned chick n sours and I love them too as we have had many food boxes from them (we've not been to London for years so the opportunity to try from home was perfect). Any chance you could offer some food boxes for home delivery to experience your food without needing to go to London? (I live in Cornwall for perspective)

[@ersalanni]

poppeyes is soooo good

[@dastiffmeisterman]

This is an enormous amount of work for a few chicken wings.

[@Shadow_Wraith]

So, I made this tonight, I started it yesterday (no tapioca starch though as I didn't have any). I couldn't steam it so I did it in my air fryer for 20 minutes on 145C, a compromise and then fried it as per the video. It made nice chicken but it was far too salty, 25g of salt is way too much for me. I would make it similar to this again but I'd reduce the salt to 10g at most.

[@Expatkeys]

I appreciate a comment from someone who has actually made it, thank you

[@allinski]

Could you use potato or sweet potato starch instead of tapioca?

[@dnlnl3599]

Jesus, you guys throw srirachasauce in everything 😂

[@foodsillustrated]

Just realised I’ve watched this vid before The best fried chicken, consistently is a place new Malden called Chic n Beers - but yes, run of the mill - popeyes and only the sandwich not the bone in stuff for some reason

[@GrayNeko]

Let British wings be British! !m! I don't understand what you're doing, son, but I'd be more than happy to give you my money to taste it! ^_^ Looks amazing! Go, Fallow! ^_^

[@cameronrae9345]

Do you make any gluten free chciken at FOWL?

[@garyclark2506]

"Flats are superior" a man of culture i see.

[@P1Fanatic]

KFC is the daddy of chicken wings. And by that I mean Korean Fried Chicken (Yangnyeom)😋

[@jeffrey_dog]

what is the different if you fried it in raw?