SUPER Crispy Wings With One SECRET Ingredient! | Crispy Chicken Wing Recipe

[@johnreynolds4393]

I love the fact you actually mow down on the food you cook, It's my favorite part of your videos, watched you eat pork loins the other day I wanted to run Out and try that recipe

[@gunkanjima3408]

Creepy…

[@raykrv6a]

Walmart sells 4 lb bags of Party wings and drummies for 12 bucks. Much less prep and not paying for the tips. I just use Canola oil, Baking powder, Salt, Pepper, Garlic powder, and a little Paprika. Bake at 375 for 40 minutes raised on a rack and use Sweet Baby Ray's BQ sauce. Side dish of baked beans and ready to eat. Now, I've got to have Wings and Drummies tonight after watching this.

[@ChefAnge]

Good stuff! 🐓

[@kaosactual1]

Those wings are trash. So damn small and zero meat on 75% of them.

[@karenduhaylonsod8901]

Season then roll in a mixer of instant potato flakes and Parmesan. Spray with oil and 15 min in the air fryer. So good

[@ChefAnge]

Never tried the potato flakes but I think I should!

[@Berkana]

Chef Ange, I have another suggestion for you to try, which you can perhaps combine with the others: scald the chicken wings with boiling water. (This was figured out by Chinese restaurants, which do this scalding trick for crispy roasted duck.) When you scald the wings, the skin contracts, and the fat under the skin begins to render. As proteins contract they squeeze out water from their structure, and let some of that rendered fat out. Then, when you apply dry heat, it causes the skin to really crisp up, even if you follow the scalding with a wet cooking method such as sous vide before applying dry heat. That is remarkable, because that shows that you don't have to dry out the skin for the skin to get crispy. Crispiness is clearly due to something else if you can scald chicken, cook it wet, and then sear or bake it, and the scalded one turns out crispier than the non-scalded one. See this: kzbin.info/www/bejne/o2XYaaB8o7V1epI Lastly, I have another "secret ingredient" for you to try, inspired by Taiwanese night market food stalls: coarse potato starch. They make the most incredible crispy fried chicken items. I'd like to see coarse potato starch compared against the others. See this: kzbin.info/www/bejne/oaDSoX1ufKljg8U

[@ChefAnge]

Thank you so much for this. So many people have recommended this I’m definitely going to give potato starch a shot against the baking powder. Your additional tips like scalding the skin with hot water is another good technique to try.

[@Berkana]

@@ChefAnge coarse potato starch works great with deep frying but its performance in the oven is unknown. I'm curious to see how it performs in the oven.

[@ChefAnge]

@@Berkana Only one way to find out!

[@aniljoshi948]

All great ideas! Here is my suggestion, how about rice flower. Thai chicken wings, one of the crispiest ones are coated with rice flower 😂😂. Great show!

[@ChefAnge]

@@aniljoshi948 another good one! Thank you!

[@daphlavor]

Kenji’s process of coating the wings then refrigerate over night. So that the coatings can do their work.

[@ChefAnge]

I might have to work this detail into the next video! Thanks for sharing!

[@ttb1513]

Interesting. I have put the wings in the fridge overnight, uncovered, so any dampness would disappear. But did not add baking powder until later. Thanks for the tip.

[@johnaustin6667]

This is the way to go….Kenji tells no wing lies!

[@ChefAnge]

@@johnaustin6667 I’ll give it a shot. Thanks!

[@stephaniewilliams6488]

Thank you. Great tips

[@HarmanKhalid-g9t]

Thank you sir for the amazing recipe. My wings came out delicious and crispy

[@ChefAnge]

You are most welcome 🙏

[@jdearing46]

Potato starch works well also. Letting the coatings rest awhile also help. You also want some chunks of the coatings adherence to the wings it will also help with the crunch.

[@ChefAnge]

This is most likely one of the techniques I’m going to try in a future video. Thanks so much for the info!

[@patriciaingles1452]

I use a rolling pin and crush those crispy onions you buy for bean casserole and use ranch dressing to coat the wing season and press the onion on, let dry in fridge

[@ChefAnge]

Dang that sounds amazing! Stealing this one for sure!

[@CustomerServiceAssistant]

@@ChefAnge Vy Vy Vy có❤

[@sakurasu907]

Potato Starch is great too! Corn or potato starch is good, I find the potato starch makes crispier. Both are great!

[@davel9015]

Great recipe! We prefer thighs to wings but they cook up just as well. Again, love your work!

[@ChefAnge]

Thanks so much!

[@EstherMitchell]

This is the first time I saw your video they both looks good I like corn starch,

[@ChefAnge]

Thank you! 🙏

[@erranandrews63]

The pickles sounded the crunchiest but I heard that half rice flour and half cornstarch are a good combo.

[@ChefAnge]

I’ll have to try that in a future video! Thanks!

[@billevans1224]

I just tried this today, with my wings and they came out great! thanks...

[@ChefAnge]

Wonderful!

[@tonyagallahan3964]

Guess what's for dinner?! I have always used cornstarch on my wings, but I'm going to go with the baking powder today. Thanks for testing it out for us! And I don't mind the chewing sounds you make. It's a little on the ASMR side and I got a couple of tingles 😊

[@ChefAnge]

Thank you so much! Hope you enjoy!

[@edgallagher8099]

What did you think was better after you tried both?

[@deidrewarren1708]

I ‘d enjoy your Cooking Challenge and Truly the Taste Testing at the End ! Great Job Chef Ange 👏💗👍🏾

[@alexniakanirealestatebroke9988]

My mouth was watering and I had a smile ear to ear the whole video 😂

[@kellywilkins8756]

I made these. I’m shocked how good they turned out. Do you have any marinades for these wings?

[@ChefAnge]

Check out my whole series of testing out crispy wing techniques

[@in2rock275]

When you eat a flat, grasp each end of it and give it a twist back and forth. This separates one end of the bone from the other. Now take the smaller bone and twist it in a circle until it separates from the larger bone and you can pull it out of the wing. Now you have unimpeded access to the meat without having to push some of it between the bones. Learned this from Marcell Dareus. He would actually take the wing after removing the bone, put all of it in his mouth and drag the meat off between his teeth. Now he's a big guy so this was just a bite for him.

[@ChefAnge]

You should make a video on this

[@ladycrystal3293]

Wow! I don’t do the baking soda or powder at all, so this is new to me… I simply marinate my wings over nite in special seasonings n pop those babies in perfect 🥰…. Your wings do sound crunchy though lol…..

[@ChefAnge]

Thanks so much! They were so crunchy!

[@ladycrystal3293]

Don’t think the soda will make the taste good…..Will give it a try with baking powder, let you know…

[@LinhHa-sd4zf]

You got the at the first soft cut then separated by hand before proceeding the Final Cut…how long had I been cut the wings…lol Thank you so much.

[@ChefAnge]

😃

[@alec9722]

Great video. In gonna try it

[@ChefAnge]

Hope you enjoy 😊

[@4stringerbass540]

New to your channel. Technique looks interesting, I think someone mentioned before but have you tried chilling the wings in the fridge after seasoning to make sure they are dry? Great vid!

[@ChefAnge]

Thanks! 😊

[@wayne-reinhard]

Thanks for taking the time compare the two, i will give the baking soda a shot!

[@ChefAnge]

Powder! Soda was the previous video and left a nasty aftertaste

[@hildapiloto4472]

Chef Ange, I love your crispy wings recipe, thank you for all the testing that you do to offer us a great recipe. By the way, I like crispy crunchy wings, and also the crunching…smacking….eating noises!! 😘

[@paulinehauver6241]

listening to eating gross

[@ChefAnge]

Some people love it and some people hate it. Weird

[@caughtoncamera27]

​@ChefAnge it is what it is. But still don't have to be rude.

[@caughtoncamera27]

​@@paulinehauver6241to u

[@Gator1699]

You don't need oil its meant to be low fat recipe I've been doing this for 10 years Chef John put me on to it. Anyway I'm doing it tonight in a rotisserie basket. Charhoongah. Cheers

[@ChefAnge]

Thanks

[@leegallagher5964]

Thank you. I love this recipe

[@ChefAnge]

My pleasure 😊

[@missmiller5637]

New sub here!! Your personality is super duper relatable 😊 keep up the great work

[@ChefAnge]

Thanks for subbing! Super Duper! 🦸🏻‍♂️

[@greatfuliam412]

Chef Ange, you are the best. I really like your video's and I am a subscriber to your channel. I tried using the baking powder for my oven baked wings several years ago and they were horrible. They tasted metallic in my mouth. I read that if your going to use baking powder for crispy wings, it should be aluminum free. Can you speak to this. Also, what about mixing the baking powder with flour for coating the wings. Have you tried this method?

[@ChefAnge]

I use Davis brand now. Aluminum free

[@TheDriftwoodlover]

What temperature do you start at and what did you bump up to? Did you really bake them an hour? In a non convection oven would it be the same? (You forgot to run the knife over the second batch. 😞)

[@ChefAnge]

375F for two flips. Bumped up the temp to 395F for the last section. I guess I’ll have to make another video!

[@MsCocopuffy]

You didn’t answer the question, did you really cook these an hour? Also what about most of us that don’t have a convection oven built in

[@NickSonnega]

HOLY MOLY! Those are some BIG chix wings! YUM!

[@ChefAnge]

Dino wings! 🦖

[@stevekitella4781]

I have to say my air fryer cooks wings in 22 minutes. Turned halfway, and very crispy. Switch to air fryer buddy... amazing bullseye guineas sauce for dipping

[@ChefAnge]

This video was about making wings in the oven.

[@coyote5.046]

Yeah coat the wings put them in fridge for 4hours then bake 25mins flip another 20mins very crispy mix baking powder and cornstarch together for the coating very crispy

[@ChefAnge]

kzbin.info/www/bejne/qWWqoaeOpZhjaJo

[@ChefAnge]

Check out my newest video in the crispy wings series.

[@viv1015]

I’ve made 3 of your recipes and loved them all. I made crispy chicken thighs, best fall salad, and roasted brussel sprouts.

[@ChefAnge]

Glad you’re digging the recipes! Thanks so much for watching and commenting! 🙏🙏🙏

[@Gator1699]

What's a fall salad. Cheers

[@VivP887]

@@Gator1699 Best Fall Salad is one of chef Ange’s recipe. It is in his list of videos. I make the maple Dijon vinaigrette and use it on my greens. Delicious.

[@nomad90125]

It's not just about the outer shell being crispy, The chicken inside must be be juicy & succulent.

[@littlegui4823]

Your channel is FUN!!!!

[@ChefAnge]

Thank you! I’m all about cooking and having fun!

[@lilliputlittle]

Baking powder and salt work together to break down the proteins in the skin which draws out skin's moisture. This makes the wings crispier and also causes that sticking. I usually just bake directly on the pan with parchment paper. Cornstarch is inferior in the oven, save that for the breading for actual fried chicken.

[@ChefAnge]

The combo is best

[@liammalarky3483]

All of your wings looked amazing. But to be honest, I'd never heard of this cornstarch or baking powder quandary before. Here in Scotland, I use corn starch, seasoning, AND a generous dash of baking powder. I learned this combination from my local Chinese takeaway about 40 years ago. Baking soda (or sodium bicarbonate) we use to clean and deodorise things.

[@ChefAnge]

Everyone has a different method of making crispy wings. These videos are my search for the best one.

[@29madmangaud29]

I've used "Potatoe Starch" , it seemed to work really well!

[@ChefAnge]

I’ll have to try that in the next video! Never used it before for this purpose.

[@29madmangaud29]

@@ChefAnge Hey Chef, I "really" appreciate you responding to me , in person!

[@ChefAnge]

@@29madmangaud29 thanks for commenting! I love the comments from viewers like yourself!

[@richardcarabio998]

After viewing video both look absolutely delicious . I have not made them this way but look forward to making some wings this week. Thank you for sharing!

[@ChefAnge]

Hope you enjoy and thanks for your comment! 😊

[@margaritageorge7580]

I😅

[@completechaos1550]

Looks great

[@ChefAnge]

Thank you! 😊

[@kathleenhannigan2487]

Looks good. Lots of work, but sounds like it is worth it for a special dinner. What exactly are you spraying? Looks like the next video I will be checking out is the Chef Ange Base Seasoning video! 😀 Do you have a video for making Nashville Hot Seasoning?

[@ChefAnge]

Wasn’t that much work! Trimming the wings took the longest time. The flipping is quick. The spray is non aresol spray olive oil. I just used store bought Nashville hot seasoning.

[@ChefAnge]

kzbin.info/www/bejne/Z4rXkJ2EZtl3nLs

[@ChefAnge]

Here’s the link to the base seasoning video.

[@user-vo5kv9qi6k]

Outstanding Chef. God's Blessings

[@ChefAnge]

Thanks so much my bro J!

[@dawnlee9927]

😅😅supper dupper 🎉🎉🎉thanks for sharing

[@ChefAnge]

My pleasure!

[@fuzzlestick]

Excellent video, the detail is perfect no way you can miss on this recipe presentation. Thank You.

[@ChefAnge]

You’re welcome and thank you!

[@vernonbaumruk4018]

What is the voice of from the blue box that was already poured into the ball? Is it flour?😊😊

[@vernonbaumruk4018]

What was the white stuff already in the wall? What is it for our and how much of it each ingredient did you use. I don’t see any recipe here that shows that. I have the wings ready to go so I appreciate the offer with Ronnie.

[@flymoneyphil1923]

I had seasoned my chicken and let them sit in mojo seasoning for like 2 hours can I add baking powder before I cook ?

[@ChefAnge]

I would really let them dry out before. Mojo helps with moisture and flavor but getting the skin wet makes it hard to crisp.

[@timbennett7211]

I assume you could also cook these on a grill and get similar results? Indirect heat.

[@ChefAnge]

They really don’t get crispy in the grill

[@DawnCanleeve]

Awesome❤❤❤🎉

[@ChefAnge]

Thank you! 🙏

[@USA-CANADA1480]

What if you combine both corn starch and baking powder together = will you get a super duper double power crisp?

[@EstherMitchell]

Looks delicious 😋 😮😊

[@ChefAnge]

Thank you 😋

[@tanya9490]

Gone try

[@ChefAnge]

Enjoy!

[@davidarciero2019]

Would brining add some juiciness?

[@ChefAnge]

It might but wings don’t have much meat on them so unsure if it would be noticeable. I might be testing this method in a future video.

[@latenightphoto]

Super Duper!

[@ChefAnge]

Super DeeeeDuper!

[@cjmiller6741]

I can say one thing...if the cook does go back and forth between the two batches, not just from the cornstarch to baking powder batches but while mixing the other spices, then enough transference will take place that renders the results of the test batches skewed. One tip, baking powder is mostly corn starch with just a touch of baking powder, but it is best to avoid double acting baking powder containing aluminum, for the sake of taste. Go with a non-aluminum baking powder and you will have great results every time. Pure corn starch will work well also. When adding so many other seasonings, almost all of them containing salt and pepper blends, the slight saltiness from the baking powder(cornstarch with baking soda mixed in) is going to not really register a difference on the palette.

[@ChefAnge]

Thanks!

[@andyrobins8261]

excellent video.

[@shirleyhopkins7721]

❤❤❤ The BEST WINGS, Hubby had third helpings 🎉❤😊❤

[@ChefAnge]

The best! Thanks!

[@alexandermolins9863]

Much better on the chewing! Very good editing. Loved the info and your technique! I'll definitely watch more of your videos! Nice job.

[@ChefAnge]

Thanks man! I’m trying my best! Much appreciated.

[@tessm6440]

Wow baking power was definitely crisper. 👌 and you didnt smack so much good job.

[@ChefAnge]

I’m getting better! LOL!

[@chantdesetoiles17]

Ça a l'air délicieux, dommage je ne peux pas tout comprendre il n'y a pas la traduction en français...

[@ChefAnge]

Ok!

[@hildapiloto4472]

What should be the temperature in a non-convection oven. Thanks

[@michaelreid8857]

I would go with 375F If it’s not correct adjust up or down 25

[@ChefAnge]

👍

[@ChefAnge]

What he said

[@Wendy-yr5ke]

Super duper!

[@ChefAnge]

Super Duper Duper!

[@lindagomez4006]

You made me hungry

[@ChefAnge]

I have that effect on people! Thank you!

[@justicejudge7858]

I always used both soda and baking powder. I do it for fish, and assumed it would allow the the taste of seasonings to be more empowered. I do not like using egg dip., I have used Olive oil, butter or bacon fat to make my dry dip stick. I do use a drying dip of spiced flour, baking powder and soda , never tried corn starch. Hmm? I may skip the flour. I need some tasty chicken! Yum!

[@Dnice1967_]

What happened to the knife test on the corn Starch wings?

[@ChefAnge]

I forgot

[@peaceloveforever88]

good recipe

[@ChefAnge]

Thanks so much! 🙏

[@peaceloveforever88]

@@ChefAnge with pleasure

[@BH-sn7ws]

Next time try potato starch! 😊

[@ChefAnge]

Filming this upcoming week! Thank you!

[@bigake1353]

Baking powder and Old Bay for me.

[@ChefAnge]

I’ve only used baking powder for quite some time, but adding the corn starch really did add an extra crunch! I do love old bay too!

[@terrenceisbomb]

Will this work without a convection oven?

[@ChefAnge]

Yes but not as good. Might want a slightly higher temp.

[@terrenceisbomb]

@@ChefAnge Yeah... They were chewy... Even at two hours.

[@ChefAnge]

@@terrenceisbomb 400-415F and flip more.

[@peterdecicco9673]

sound effects amazzing with pickles. but how do u clean the rack must be horrible

[@ChefAnge]

It’s not too bad as long you don’t let it go too long before cleaning.

[@0207s_FINEST]

YEA CORN STARCH, I'M SENDING FOR SOME AT THE SHOPS NOW LOL EDIT; I WATCHED TO THE END... LUCKILY I HAVE BAKING POWDER FORGET THE CORNSTARCH

[@ChefAnge]

The combo is best

[@ranakeen9884]

What is the oven temperature???

[@ChefAnge]

375 F for the fist time in the oven then 400 for every 15-20 min fill aftwr

[@tawfiqchahi6556]

Poulet Farine Epice Huile mélange tout Chapure mélange Cuisson four❤

[@ChefAnge]

Merci

[@be-radc5275]

What about rice flour or potato starch?

[@ChefAnge]

Those are both on the list to try for future video in this series

[@be-radc5275]

@@ChefAnge awsome, can’t wait 👍

[@Formaldehydex]

Try corn flakes. They work even better.

[@ChefAnge]

Yet another great suggestion! I’m going to be making crispy wing videos for a while now.

[@matututoolo8800]

Yummy

[@ChefAnge]

😋

[@BH-sn7ws]

I know I suggested potato starch but rice starch is better. I forgot about that. That’s what Koreans use for their crispy chicken! 😊

[@ChefAnge]

I’ll have to try that one too! Thanks!

[@wtdudley05]

Very crispy but aren't they over cooked? They baked no less than an hour right?

[@ChefAnge]

Crispy wings in the oven take about an hour. In the newest video I do it in one hour even. Definitely not overcooked.

[@ChefAnge]

kzbin.info/www/bejne/qWWqoaeOpZhjaJo

[@36cmbr]

Both sides are lovely but the process is too labor intensive to be practical. More crispy or more flavorful seems a subjective preference. All season and powder in a shaker sack, lightly oiled chicken pieces (shaken not stirred) turned once is the ticket. Tasty and crispy.

[@ChefAnge]

Thanks!

[@sharonlauria7796]

Thank you 🙏🏻 😂 yummm

[@deltabd54]

PUT EM' IN THE AIR FRYER !

[@ChefAnge]

You can make this same recipe in the air fryer and just cut down the time a little for each flip.

[@benjiebarker]

I boil the chicken then broil them…the best

[@ChefAnge]

This is one of the things on going to test in future videos. Thanks for commenting!

[@janem3575]

I don't dip wings, but nothing wrong with dipping, if that's what one likes.I like my sauce baked into the wing! As long as one is comparing like to like, the god complex critics can chillax.

[@rjcarter2904]

Isn't 60-75 minutes a LONG time to bake wings? I do them in the air fryer in about 20 minutes.

[@ChefAnge]

Nope. It takes wings this long to get crispy in the oven. I’m trying for faster but you lose crispiness.

[@rjcarter2904]

@@ChefAnge OK

[@Ironcross6669]

Just mix Them! LMFAO Really more baking powder and Some Corn Starch. 😂😂😂❤

[@ChefAnge]

kzbin.info/www/bejne/qWWqoaeOpZhjaJo

[@ChefAnge]

Then you’re really going to like the newest video in the series! 😜 I mixed them in this video.

[@bluestartears6405]

How come you didn't scrape your knife on the ones that had the cornstarch😮

[@ChefAnge]

🤷🏻‍♂️

[@darrik12]

Love crispy wings!!! Hate hearing the crunching, smacking, eating noises!!! Great tips though. Thanks!😊

[@ChefAnge]

I’m still learning how to eat like a big boy! Thanks for being patient with me. 😜

[@MsCocopuffy]

I agree with you. In addition to “SUPER DUPER” way tooooo many times

[@ariestarzga]

Wing tips are delicious to cook as well

[@ChefAnge]

I just make stock from them. Not much meat there.

[@johncratty6441]

Followed these directions exactly. All I got was dried chicken.

[@ChefAnge]

Oven too hot. Or less time per flip. All ovens are different.

[@eyetok_alot]

at 8:27 i was saying to myself : if he say SUPERDUPER 1 more time, i stop the video and cancel my sub ... at 9:25 you lost me. i post this comment, beause i know it is good for the algoritm, but no sub here

[@ChefAnge]

SUPER DUPER! 😜

[@picknponies]

Super duper.

[@ChefAnge]

Super deeee duper! 🦸🏻‍♂️

[@mrboogy1]

Pickles were crunchier😂😂... jus kidding.. great video

[@ChefAnge]

Thank you 😋

[@wisconsinlife3971]

If I had a dollar for every super dooper I could retire!

[@ChefAnge]

I’ll spilt it with you?

[@susanbiermann5902]

Was that a total of about 80 minutes flipping?

[@ChefAnge]

More like 15 min each flip but all ovens are different

[@rachelpena5619]

Too long

[@ChefAnge]

@@rachelpena5619 then cook them less

[@mb4197]

The chewing and swallowing sounds were primal.

[@ChefAnge]

🐰

[@lauraharris7384]

You can hear the difference in crunch when you bit into them. Baking soda sounded the crunchiest!!

[@ChefAnge]

Powder! Soda was the previous video! I get them confused when I say them too.

[@lauraharris7384]

@Chef Ange powder! I was just waking up when I saw your video. Now I want wings! Baking powder all the way!

[@ChefAnge]

@@lauraharris7384 me too! I think I figured out what we’re having for dinner tonight!

[@bloop6812]

He didn't do the knife test on the Corner Starch ones just the Baking Soda?

[@bloop6812]

Didn't do the knife scrap on the Corn Starch wings just saying.

[@fuckthejets]

I exited the video as soon as the chewing sounds started 😂

[@ChefAnge]

Was still learning about sound and microphones then. Thanks!

[@Nic-et8bz]

Super duper

[@ChefAnge]

Super dee duper indeed!

[@MsCocopuffy]

That was really very irritating to me

[@lisarobbinslauve3825]

I use powdered sugar on mine amazingly crispy

[@ChefAnge]

What?!? I’ve never heard that.

[@rachelpena5619]

I had no idea wings take that long to bake

[@ChefAnge]

You can do it faster at a higher temp but won’t be as crispy

[@frankc6430]

Sorry Chef; but , after 100min of baking wouldn`t just about anything get "crispy" going into "dry" after all that time cooking + in between flips ?... I have never baked any chicken wings for more than 60min or they will start going hard and dry... just a observation that puzzled me. thanks

[@ChefAnge]

Not really. The temp is lower. Meat stays juicy. These were also bigger wings.

[@MsCocopuffy]

Should have mentioned in the beginning that the wings are not the everyday size. Explains why the long cooking time

[@thegt101ish]

Sorry for the buzzkill but chef John told u how crispy this was 8 years ago!

[@ChefAnge]

Thank you so much!