THE BEST Air Fryer Chicken Wing (Ranking 6 Methods)

[@yarralink6138]

I cooked with your highest score wings, that’s the best wings I had for a long time

[@judethaddeus9856]

Huh

[@eu_LDN]

Which one is the best?

[@ericnorman23able]

Oh my god don’t do it

[@ericnorman23able]

That looks Lucas

[@viperaddictcarfanatic6321]

I’m curious of a almond/coconut flour for keto option would taste like

[@viroz6562]

FOR THOSE OF YOU WHO ARE IN A RUSH WHILE WATCHING THIS LIKE I WAS: 16:47 great classic wing (twice fried method) 9:38 crispier heavier wing (3 part breading method) He said these 2 methods are tied. Twice fried is classic taste, and 3 part breading is a heavier crispier wing that holds sauce better

[@srillo]

You’re amazing!

[@s.montfri4924]

I love you!

[@Frank020]

Hahaha....it is way better than straight up one shot heat..tried classic not double baked.

[@AggBaddie]

you had enough time to write the comment tho

[@DontHasselHoff]

@@AggBaddie TF are you talking about? He did it for people to click on time stamps.

[@DugGLe55FuR]

Wing spice for 1kg (2lbs wings) halved from the video 1/2 Tsp Garlic powder (optional) 1/2 Tsp Ginger (optional) 1/2 Tsp Onion powder (optional) 1/2 Tsp Cumin (optional) 1/2 Tsp Paprika (optional) 1/2 Tsp Chili powder (optional) 1/2 Tsp Black pepper 1 teaspoon Salt add 2 tsp of spice mix to 1 lb of wings and shake add 1 tbsp flour and shake make 1 lb of wings at a time in the air fryer with all the optional ingredients it makes a delicious dry rub, but it's a bit of a waste since it just gets covered by the sauce 250F for 20min Fridge for 30min 400F for 8 min or just 400F for 25minutes if you don't want to mess around Wing sauce: 1/2 stick of butter 3 tbsp sricha 3 tbsp honey 1/4 cup each: soy, mirin, rice vinegar (I added cornstarch in cold water and 2 cloves crushed garlic) Simmer for 5 minutes or a Simple Honey garlic I found: ½ Cup Honey ¼ Cup Low Sodium Soy Sauce 1 teaspoon Sesame Oil (optional) 1 Tablespoon Grated Ginger (optional) 4 cloves garlic large, crushed

[@Nerdish913]

You are a legend!

[@blossombabi1271]

Thank you !! ❤️

[@bobbysmurf9915]

I made this using the no messing around method and they came out amazing, but I did cook them for 20 mins because they were starting to burn a little. I made them with the honey garlic sauce with an added half stick of butter browned and 1 tb of mayo. These were the best wings I ever had!

[@dant1983]

Thank ya brother. Saved and looking forward to try.

[@sparggy]

Not all heroes wear capes

[@Joker5665jn]

As an experiment I did the twice fried method (awesome), then I did the twice fried without taking them out to rest in the fridge, so 20 minutes at 250 then bumped up the temp to 400 for 10-12 minutes, and it was indistinguishable to me. Same result, much easier, less time. It'll be my go to method going forward.

[@BillyBoy7380]

Sounds great and I really didn’t like the idea of putting potentially under cooked chicken in fridge.

[@SantosAl]

@@OksmanTV Some can jump.

[@GregSchmidt83]

this is the same thing I do, but I do the first cook at about 300. But I also put about 10-12 wings in the basket at once so that might be the difference.

[@heathermountain7674]

Hey Mike, my 10 year old watches your channel and is a super fan. He has been wanting to make your wings for ages but he had quite a few allergies (corn & gluten) so we brainstormed and landed on an amazing crispy chicken. Tapioca starch to dredge, egg, and crushed up kettle cooked chips for breadcrumbs (we used a coffee grinder for fine and rolling pin for medium fine). Followed your suggestions and they turned out AMAZING! His heart was happy and belly was full! He wanted to make sure I shared with you ;) thank you for the channel and info he is a big fan!!

[@alisonchristie5338]

Thanks for the alternative. Those are my constraints as well. I want to try just the tapioca starch. Also, I’ve been using ac2-step breading process of just Dijon and then gluten-free breadcrumbs in other scenarios. I might try that here too.

[@BigCheese117]

That's adorable🥰

[@rhodes7394]

@@BigCheese117 Not really.

[@gobbletegook]

Rice Flour (Asian food isle) is also a great choice, even if you are not looking for gluten free. It really crisps up nice too.

[@sstills951]

@@gobbletegook You can make your own rice flour. Rice in a coffee bean grinder or food processor. Everybody has rice, but not everybody has rice flour.

[@traciholz]

FANTASTIC!!!! I did 1-3 baking soda 1 and flour 3…. And tgey turned out AMAZING!!!!!!!!!!! The only thing I did different was I had some whole milk that needed to be used up… so I squeezed 1/2 a lemon into the milk… this is a natural way of making buttermilk… soaked an hour… and YES!!! Win!!! HUBBY loved them! I have the Breville toaster oven, air fryer combo and did them exactly the same… the sauce is unbelievable!! Thank you!!

[@peytonmcintosh3140]

I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don't stick, air fry for 15 minutes flipping at least once during cooking :)

[@musicdude1540]

Try to replace it with 15 minutes of sparkling water!!! You'll love that if you think brining ones are better than breaded ones.

[@normanbauer1119]

I love brining my chicken wings especially when I throw them in the smoker oh my God and then finish them in the air fryer

[@ALessoninKnowledge]

Ya I need to try this with wings. Also try dry brining.

[@SilbarPR]

The fact that I'm sitting here drinking a beer while my air fryer is currently working on the baking powder method and digging this video says a lot. This is an amazing review. Thanks a million from Chicago!

[@LynetteLockhart]

This was a great find. I've been doing a slight variation of the "twice fried". I fry my wings at 390 for 15 mins (I like my wings a bit on the drier side)....then I take them out & sauce them.....and then stick them back in @ the same temp for another 3 mins. Yum!

[@sanschmidt6727]

What sauce do you use Lynette?

[@1on1c5]

YASSSSS.....this

[@JusTryNc]

I use to hate wings until I started cooking them longer, I like them a little dry also, seems to get rid of all the nasty feeling stiff inside.. lol

[@grasscutter1963]

My wife and I are brand new with using an air fryer, literally! We just happened to buy this exact air fryer for Christmas. We haven’t used it yet, but our first try will be chicken wings. So I opened up KZbin and this video was the very first one to pop up. Great video on the topic and it was even a bonus that you used the same air fryer we had just bought. 👍👍

[@yukonstriker1703]

And...? How were your wings?

[@dewaynemichaels3188]

Okay, I just made some awesome lemon pepper wings. I generously seasoned them with lemon pepper. Let them marinate for 30 minutes and air fry them without anything else. Tthey came out Awesome. I have subscribed. And I'm looking forward to cooking more with the air fryer. Thanks

[@henryburchett8892]

The right answer is J kenji Lopez alts oven wings except in an air fryer. Teaspoon each of sat, cornstarch and baking powder per 1 lb chicken wings. They are incredible.

[@evanduvall2359]

Also I feel the fact they're air chilled deserves a mention.

[@bigguyguard]

I believe kenji lopez alt was the one that started the whole baking powder on wings

[@DavisOnABike]

Yeah Kenji also air chills them in the fridge for 8-24 hours. I tend to use this method for my wings now. I have never noticed an aftertaste from the baking powder method like he mentions in this video.

[@Ace-wo7ul]

@@DavisOnABike he's using almost double what Kenji does - Kenji uses 1tsp for a pound of wings which is 10-12 depending on size, usually. Ive had the problem when I made too much dry rub and used it all anyways. Made right, minimal to no added taste. He also isn't using a proper teaspoon more of a close enough measure. It's not exactly 5ml, which could result in even more being added by mistake.

[@DavisOnABike]

@@Ace-wo7ul Great observations. I guess now that I watch again, I see he isn't even using a full pound of wings either, probably closer to a half pound in that there are only 6 pieces. So that was really heavy on the baking powder. Good to know for when I use Kenji's method.

[@aleklevy5189]

Him : basic pantry items Me : sounds good Him : gochujang! Me : ಠ_ಠ

[@Moi_81]

🤣🤣🤣 I collect a lot of food products so my pantry is probably more extensive than his. But I totally get folks would not have these things.

[@LifebyMikeG]

hey I did mention you can use sriracha instead. A fermented chili sauce is key

[@aleklevy5189]

@@LifebyMikeG haha yes you did , just the timing of the wording was hilarious 😂 , love the vids keep up the great work!

[@erikmidboe146]

Got a big tub im my fridge.

[@Turbomaxi95]

Lmaoooo me exactly 💀

[@jdgower1]

I've tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things. This is what you have to do in order to get non-chemical tasting and crispy wings - though they still may not be anywhere close to a 10, because Reasons: 1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder; 2) You have to use a LOT of baking powder - like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.; 3) There are two kinds of baking powder - one has sodium aluminum phosphate, and the other doesn't. I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it. When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it's there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it's not, you'll be good to go for crispy wings, though any seasonings will be "blanded out" a good bit. That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.

[@E_redd]

Savage. I think you should have a channel! These are tips I've never seen before!

[@jdgower1]

@@E_redd Thanks! All those tips are out there floating around the interwebs and the KZbinz, they just come in dribs and drabs - and sometimes you just have to run some test cases to see how they work, and how best to implement them. The part about the sodium aluminum phosphate came up in several videos made by people with much more refined palates than mine. I've never experienced it myself because it just kept coming up as 'no bueno', and I'm usually cooking for family as well as myself, so why take the chance. As for how much baking powder to use, I have tried using less than 2:1 BP to rub, but it just doesn't seem to do anything except make the chicken only slightly less bland than 33% rub, while the skin keeps coming out rubbery-ish. That said, there may be a sweet spot I haven't found though, because I only tried it a couple times and decided it wasn't worth the effort. The time thingy though, is just dead ass science. Baking powder has to have time to react with the skin in order to do the do, or it's useless. Sometimes, it's more important to know WHY you're using an ingredient, than "just because the recipe says so" kinda stuff. Cooking in general involves time and temp, and more often than not, those variables can be fudged one way or the other by fudging the other, but not with pre-treating chicken skin with baking powder. It's a hard and fast rule of crispy skin law, but there are other was to get that crispy skin without BP and without cooking your cut to dust. I'm still tuning that in right now...

[@SteveMasonCanada]

I'm late to the party, but great tips! I've found I use a LOT more than the 1tbsp of baking POWDER (bet I'm not the only one to scream POWDER!! at this video :) ) that most recipes call for. Did not know about the SAP will watch for that. Again, thanks!

[@car34bx]

Now this is good info. Thank you!

[@BBQ_Beto]

All true points. After learning how baking powder (aluminum free) changes the PH of the skin on poultry, it’s been my go-to added ingredient in all my rubs for poultry. Right now I’m am dry brining my Thanksgiving Turkey with salt and 1TBS of baking powder. Then I’ll smoke it tomorrow. It’s a fail proof way for extra crispy skin when smoking.

[@geoffreybuckingham689]

I am pretty new to air frying - we bought an air fryer last Christmas. A Cosori, obviously! And I have been using it more and more, and now we only use the oven for large cake baking. I now cook everything else in the Cosori, and am now halfway through another batch of chicken wings. I use your seasoning and sauce recipes, having tried a few others, but I come back to yours. Oh, and panko is best for flavour and crunch. What a masterpiece; big thanks from Yorkshire, UK. Off to eat the first batch…mmm!

[@Shanks301]

I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬

[@vanessafoulke4848]

I tried the "double fry" method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good... the plain was great as well!

[@costello357]

This morning I was listening to this video as I was getting ready and You kept interchanging baking soda and baking powder. So I had to actually watch that part of the video for clarity.

[@chant_flo4475]

I substituted the baking soda with cornstarch and my wings came out amazing.

[@theeccentricenglishman]

Greetings and thanks from an 85yo Brit who beginning to appreciate his first air fry (colorised, of course). I love your mad, bad, funky experimental approach to new age cooking. You put a smile on my face and knowledge into what’s left of my brain. Thank you.

[@gobbletegook]

Thanx for doing the work. I tried the 2x method...liked it a lot. Also, air fryers are PERFECT for day old, store bought chicken from the grocery. The air fryer crisps them up...and even works beautifully on the rotisserie chicken the next day. Just 5 minutes or less at a 370 or so setting.

[@Cashmoneez]

When making breadcrumbed stuff in the air fryer I typically put oil in the breadcrumbs themselves since it doesn't fry that well without it

[@JM-rk2vw]

This was very cash moneee of you

[@show-me-retro]

Have you considered saucing them and then putting them back in the air fryer for a few minutes? I like mine that way so they aren't as messy and the sauce is a little crispy baked on

[@Snerts]

@@BillHicks420 ohhhh for some reason I never thought to do that when I make bbq wings Billiam

[@Enzo575]

My go to method on BBQ. 10/10 everytime

[@caramelthunder1980]

I like to do this even with restaurant wings. Getting the sauce crispy takes it to another level.

[@McLovin143627]

Most people don't prefer them that way, but you do you! That's what's great about wings, there is more than one way to do them.

[@uteruspower1862]

Getting my 1st air fryer this week but I was already thinking I would do this with wings. It seems like the logical thing to do.

[@adamharding2467]

I feel like we have a different understanding of basic pantry items. LOL

[@MrJadiin]

Go shoe wut? Might find that between a can of tuna and a pack of weetabix that I bought months ago and forgot about.

[@rabid_si]

You do. You think "basic" means something literally anyone in the world is going to have. It's fine that you don't have it, and you're free to find alternatives, but in reality it is basic in the same way that flour, or butter, or any other basic ingredient is. It has many uses and keeps very well. He obviously uses a lot of asian influences in his cooking, so if you're into that it's a useful "basic" you should look into. If you were into indian styles and flavours, you would have a whole different set of "basics" to consider.

[@HankBukowski]

@@rabid_si I pity you.

[@austinbevis4266]

@@rabid_si he meant basic as in a widespread item that most people have. He practically confirmed it in another comment.

[@BoslagerBBQ]

Agree, gochujang isn’t in any way a basic pantry item. Actually I use it and actually have it. It’s actually good stuff. I wouldn’t use it in a sauce, especially chicken wings. I use it in a marinade for Asian inspired boneless chicken thighs.

[@andrewdickinson1981]

Did the flour method with salt, garlic granule, cayenne and smoked paprika. Took 25 minutes to crisp then a sauce with Siracha, agave and lemon juice. Best wings ever. So glad I saw this video.

[@charlesmdietz]

I'm a wing aficionado & have been pondering taking the air fryer plunge, your wing demo has solidified my decision ! Kudos sir !

[@JusTryNc]

You don’t need to do anything to the chicken to get it crispy in the air fryer, spray, salt and throw them in for 18 minutes, absolutely amazing every single time

[@gemini0281]

I bought a Cosori after watching your video. I'm blown away. I've made perfect fries, wings, bacon and pork chops with it. Next up, basque burnt cheesecake! Btw your gochujang sauce recipe is bomb. Thank you for this video!

[@kima.6611]

Our wings are very simple. No seasoning or breading. We throw them in the Ninja Foodi, and then toss them in a melted butted/Frank's Red Hot Sauce mix. We usually cook them from frozen on the "air crisp" function at the pre-selected temp. 40 minutes for not totally crispy, 45 minutes for crispy (tossing 1/2 way through cooking). Thank you for this video, will definitely try your spice mix and sauce.

[@fmpeezy5050]

yo wings taste like water

[@That_Cajun_Guy]

I usually just break down and dry rub my wings (just the seasoning, no extra coating for anything, no oil) the night before, leave in the fridge overnight uncovered to dry the skin. Toss them in the air fryer at 400 for 15 and they're super crispy without any extra stuff.

[@lechoix88]

A note regarding the COSORI brand air fryer... there's been a recall (US, Canada, Mexico) of the air fryers by the company due to a fire risk! (February 23, 2023)

[@tempesttking5715]

Wow!😮 thanks for notifying us‼️

[@GCMickens]

My Cosori was recalled but after going through the initial process, I got the replacement and I am enjoying it. Also another recipe called for baking powder ( not baking soda) and my wings were delicious.

[@LordShockwave9]

Just picked up an air fryer and will be trying these very soon.

[@protojager]

Ever since I first watched this video I've been doing just flour, it definitely could have been me using too much of it but my first time trying cornstarch was life changing. I didn't even have a very good sauce and it was still much better. Texturally.

[@Liz_Sal]

Are you saying you like flour or corn Starch better?

[@protojager]

@@Liz_Sal I like the corn starch better, but I was also tossing the wings in way too much flour

[@bigbosswalnuts]

I made the dry coating mix but without onion powder (didn't have any in the cupboard) and used it with the second coating option of just flour. The flavour came out so close to the KFC level and had a nicely crispy skin, I was happily surprised! 17mins at 190ish, and stood the chicken up around the outside of the air fryer basket to fit more in. Super yum, thx!

[@fischek]

I made the 3 part version today and it blew my mind, also my kids couldn't get enough - perfect recipe - thanks!

[@your_fathershome]

When it's par-boiled for 10 minutes you only need to air fry for 10 minutes, not 20. Doing it for 20 minutes will over cook your wings and dry them out. Yeah I read the same article.

[@poppingjaz]

this, though I steam mine in the Instant Pot for 8 minutes, and air fry

[@charliedurham4248]

I parboil before I bake them and have found it works great. Yeah, I don't feel like his comparison was done correctly.

[@alajononon]

I usually get raw frozen bulk cause they're cheaper. Do you think parboiling would help with the thawing and cooking crispier? I mean I really don't care. They're still pretty amazing straight into the air fryer. But a quick parboil wouldn't be too much hassle.

[@z1LeaF]

@@alajononon I see no one has replied to you but I wonder if you've tried it? I primarily cook frozen wings as well and we just got an air fryer so I'm starting my "best frozen wing time in this fryer" journey

[@alajononon]

@@z1LeaF I have not. Frozen still cooks pretty good in the air fryer.

[@amawlood]

That air fryer is legit! If I didn't buy my Ninja one already.. I would've definitely went with the Cosori. Loved the review!

[@kevinkelly1529]

*gone Not went

[@SteveMasonCanada]

Nothing wrong with the Ninjas

[@paul6894]

The wings look awesome. We usually cook about 40 wings when we fry them. We have an air fryer but I think cooking six at a time is only good for the single person. Maybe I can try your method when my family is not home.

[@saffloweroyl3663]

Hey, some of us love eating the tips! All crunch all the time

[@rbloodyeddy]

i bought wings that were whole and had no idea how to cut them, , thank you so much for including in the beginning :)

[@ethanlu9455]

Note that your chart reads 'Baking Soda' instead of 'Baking Powder'. Aside from that, love the vid.

[@JP-yg5bz]

I was confused here too. He also said baking soda a few times in the video.

[@Lucinda_Jackson]

And I’ve never heard of using baking powder - it’s baking soda! Yet he used baking POWDER...

[@JP-yg5bz]

Now in totally confused! Which is it?

[@ThydaCookingTV]

I use baking powder very often not baking soda

[@BeastCoastManThing]

Baking powder is a mixture of baking soda, cream of tartar and a starch. In the wing receipe you would likely use baking powder instead of straight baking soda, but it will still give a light baking soda aftertaste like he mentioned. ( I presume that the title card was a misnomer)

[@adamrocks19]

One method I’ve used for the last few years consists of cooking them at 350 for 20 minutes (shake basket half way through cooking) to render the fat, then 400 for 6 minutes to make them crispy. They come out crispy and juicy without any extra ingredients. They are also healthier given the amount of fat that drops off.

[@justinowens2465]

I do the same method using frozen wings and turns out great. Usually toss them in a little bit of evoo then season, and air fry them just as you describe. I surely thought this method was going to be covered in the video. Everything else he did seemed like way too much prep worked involved. For something as simple as wings.

[@ruthnoya8424]

Animal fat = health. Seed oil = death.

[@ShaamDragon25]

I actually do the twice frying thing but with baking powder, 250 for 15 minutes then 400 for 10 minutes with a 15 minute resting time between. Works fine for me every single time. I have also done the 3 part breading before too, but normally I serve that on pasta

[@KristianH1986]

I feel like the twice fried method is the best especially if your need to make for quite a few people. You’re essentially ‘blanching’ as the chefs would say and having a bunch of wings ready to go is brilliant pre prep!!

[@ThePurplebabaloa]

I’ve recently acquired an air fryer, cosori no less (and outside of the recall). As a lover of wings I’d like to submit “rice flour” as a method. Raw rice flour doesn’t have that “chemical” taste and it makes for a crispy texture 👍🏼

[@yowmemperor]

I second Darren's comment, reduce cook time when par-boiled. I have used her method for a year or two and they come out amazing, and ultra crispy. You to have to pat them dry, and make sure water isnt trapped behind the skin

[@Jamgirlkay84]

I love the wing tip when chicken is fried so it’s so strange to see people just put it aside. It’s so nice and crunchy but I guess it’s a cultural thing because when you order lunch food in my country and ask for wing, you get the entire wing. The only time you only get drums and flats is if you’re buying from a fast food place like KFC and that’s only for the hot wings.

[@canaisyoung3601]

I like fried wing tips too (especially if it's Chinese takeout wings).

[@marvinmelgar1973]

WHY THE FUCK WOULD ANYONE CUT OFF THE WING TIP OR THE OTHER SHIT THAT BE GETTIN NICE AND CRUNCHY!!

[@alacran63]

I like the wing tips also…crunchy deliciousness

[@jusgarza87]

I came to the comment section just to find this. R.I.P wing tips

[@melodyalacan]

Last night I cooked your highest score wings with the bread/panko crumbs. DUDE! OFF THE CHARTS. ONE of the BEST wings I've ever had. I can't wait to remake these again in other sauces. JUST AMAZING.

[@joemechanic2751]

Just purchased a French Door Air fryer. Based on your results, I made breaded chicken wings, which turned out fantastic. Thanks for the video.

[@nickvarga918]

A friend, no longer with us, used to parboil his wings for a few in clam juice. He sold a LOT of whole chicken wings back in the mid-80s. I don't know how long. But, from my youth, I remember that the steam cooker had clams and chicken in it for family gatherings. Not a seafood eater, myself. But the flavor was quite good.

[@michaelleesrvideos1628]

You missed one method and that is to just season the wings with the spices and don't put anything else on them. Also pat the wings dry before putting the seasonings on them. This is a Great technique too!!!

[@firstname4337]

seriously, how could he leave that out

[@joefuentes2977]

Also the just cook them plain and sprinkle hot sauce as you eat them method. Good for if you love hot sauce and have like a zillion different sauces.

[@i_have_yd6479]

i mean...couldnt someone make an argument thats pretty much the same as the baking powder method?

[@yvonnelives]

Jeff Chow not really, with the baking soda it’s crispier and there’s a difference. Although I like them without anything but the seasoning, it’s not really the same. And baking soda is high in carbs just like flour ;-(

[@jwoo4264]

Thats how we do em and they are the best wings I've had

[@BenYoung10]

My girlfriend and I made some wings using the flour method today, so good! Thank you so much for the butchery tips as well!

[@Sushii555]

Just a note for the baking soda. The likely reason why there was an off taste was due to the aluminum residing in the powder. This is why it's recommended that when using baking soda as a crunch agent, you'd want to use aluminum-FREE baking powder. Which can usually be found at your local grocer. :)

[@krillansavillan]

Great point! I've made that mistake before

[@Norththeninja]

came here to say this!

[@chairofthebored]

Powder* not soda

[@jc3930]

every baking soda method ive seen you toss in baking soda and salt then let the wings sit overnight in the fridge to dry out. then air fry the next day. provides a superior crunch.

[@tghering91]

Is no one going to mention that it’s baking powder. Not soda

[@MichaelLaFrance1]

I use a mix for wings that I picked up from Chinese cooking - 2/3 flour, 1/3 cornstarch for the coating and then double fry.

[@BISHERRA]

Thanks,u really helped me not use the baking powder and use flour. I just got a air Fryer today and this video is very helpful.

[@majoroldladyakamom6948]

Totally love Chef John! ... and as always, enjoy.

[@uniworkhorse]

"enjoi!"

[@jamesk1619]

When cutting the wings, I find it easiest to lay the knife blade closer to one side depending on the joint you're cutting. Between the tip and the flat, I angle the blade closer to the flat. Between the flat and the drumette, I angle it closer to the drummet.. The cuts are a lot easier and you can get through several dozens of wings in a few mins this way.

[@moemahmud]

Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.

[@visioncorp5228]

Add seasoning then AP flower 250 for 20Min 30 min in fridge Quick oil spray, 400 for 8 min Toss in sauce

[@blairexmachina]

For my taste, the last method is by far the best. My absolute go-to. Thanks!

[@CraigFine]

For Free no catch: My brother and I had a wing sauce company and it didn't go so good. The sauce is great, the recipe can be improved upon I am sure, but everyone loves this sweet and spicy with some tangy flavor so much. We have been making this sauce for well over 10 years. FINE BROS. SAUCE RECIPE 1 ½ cups Yellow Mustard 1 cup franks red hot (reduce to a half cup for mild) ½ cup teriyaki (Use only Yoshida, increase to 1 cup for mild) 1 cup light brown sugar 1 teaspoon liquid smoke 4 Tablespoons Heinz 57 2 Tablespoons lemon juice 1 teaspoon smoked paprika (ground) 2 Tablespoons Molasses Combine ingredients in a saucepan, cook until boiling. Let cool and serve.

[@tragile9108]

Why did it fail?

[@sprouts5156]

Some guys brag about their Tesla’s on tiktok, this man brags about his air fryer

[@cmccarrick10]

isn't that the same thing?

[@Peem_pom]

And that's why we love him

[@acomaslip5212]

I mean he get paid by them so.

[@hankhill9032]

His airfryer cost around $130. I bought a airfryer for $300 because it has a oven and toaster too. 😭

[@bluedon147]

the air fryer is more reliable

[@villagerpilliger]

Little late to this comment thread, but I wanted to share a tip about an easy way to separate the drumette (drummette?) from the flapper if your having trouble getting around the bones. After you take off the tip, grasp the wing in your non dominant hand and squeeze the drumette and flapper together, like they are the handle on a pair of pliers. Carefully use a sharp knife to make a vertical cut down the middle of the wing no more than a half inch deep, it will slip right between the bones. Then put the wing on the cutting board and cut like normal, should have no problem getting in between the bones for an easy separation cut.

[@AlergicToSnow]

Alton Brown recommended steaming instead of par boiling. I tried it. Then in a regular oven. Awesome.

[@johnrobles5463]

As a defeated man who has attempted multiple times to make wings in my air fryer, I really appreciate this video! I'm now re-motivated to try again with the hopes of success!

[@priscilalondon]

How is it going? Have you succeeded?

[@johnrobles5463]

@@priscilalondon 100x better! My new favorite food to make in my air fryer.

[@immortaldubs]

@@johnrobles5463 which method did you find was the best?

[@johnrobles5463]

@@immortaldubs I only tried the 2nd method of just using all purpose flower. Comes out nice and crispy without being like flaky or yeasty.

[@jackcairns2738]

Question on the sauce: how long can it stay good in the fridge? Just made a batch and it's great!

[@jaredevans7207]

Came here to ask this question

[@caylabarbara6450]

literally been binging air fryer chicken since last night and this is the video that i have been looking for. 🙏

[@MarleneP]

Thank you for this video. I really found it very helpful and it definitely upped my wing game! Just wanted to mention baking powder and baking soda are not the same thing. Looking forward to seeing your other videos.

[@hibiscusflower5911]

Are we supposed to use baking soda or baking powder here?

[@soccrroxmysox]

Got cosori as a wedding gift. BEST AIR FRYER EVER

[@etherdog]

Glad you mentioned that the air fryer is just a mini convention oven.

[@melanieshaw3210]

Convection

[@ambotngababoy]

@@melanieshaw3210 you can't convention me otherwise

[@danielcordero3923]

Love how he went: oh yea, really common pantry items for the sauce... So now take out your kar of gochujang chili paste. I know about the sriracha but still it was funny.

[@halo2glitcherz]

if youre not uncultured swine you probably have some gochujang hanging around

[@89DerChristian]

My wife is korean, so there is almost no dish without gochujang in our house ;)

[@TheHonkl3r]

@@89DerChristian I need a Korean wife in my life! Or maybe just some gochujang! hmm... ;D

[@r.9602]

@@halo2glitcherz it's not sold everywhere and therefore it has nothing to do with being cultured

[@prfox1827]

I was like 👀wah???

[@albertocabrera6614]

You never tried it naked with the seasoning. I do equal parts of Taijin and Greek Seasoning. Toss the wings in the seasoning till they are covered. Then place them in my air fryer at 400 for 12 mins and then turn them and do an additional 12 mins. I got an old Paula Deen air fryer, I do not believe its as good as yours. Then last, I toss them in BWW's Sweet Chili Sauce. It's decent, not as crispy like I can get in the my small convection oven but not as smoky. LOL But I would like to see you try wings "naked" to see your results.

[@strorandompage]

11:40. I don't know.. if you factor in the time you opened it to check and spray. May have caused them to be a tab bit juicier. 13:35 yes you have to automatically know to make sure that seasoning is good on there. 15:00 when u pr boil, you have to at times lower the cooking times with wings

[@somedudewithakeyboard]

I tried to make the sauce. Turned out to be a good complement for the wings. Thanks.

[@debhowley]

I typically use the baking powder method in the oven, 1/2 hour at low temp 250F, then 40 minutes at 425F and we love them. Just got an air fryer and going to try them in that today. Just wanted to mention - there’s a big difference between baking Powder and baking Soda. At first you said powder and showed a container of BP yet you consistently said (and wrote) baking soda! People make sure you use Baking Powder!

[@musicdude1540]

You read it wrong, you old hack. He WROTE baking soda to correct!

[@PJME]

But the actual jar of stuff he sprinkled on the wings was baking powder.

[@hayleysahara496]

@@PJME It was, but if you keep hearing baking soda, and don't know the difference, it can stick and you remember the wrong things.

[@PJME]

@@hayleysahara496 Exactly. I hope people aren't using baking soda because that's what they kept hearing in the audio. Baking powder works really well though.

[@alleycone9530]

Outstanding vid. I ended up making your flour only version @7:33 (I'm just too lazy for"Twice Fried" version). I followed my manufacturer's instructions which called preheating (3 mins) then cooking at 390°. Which at 15 min.'s was just perfect, and extraordinarily crispy. I think your advice about splitting the wings was brilliant and likely the main reason for my success. I wish more cooking demos were approached this way. THANKS.

[@lordhaw]

I just tried your seasoning mix on some wings in my Ninja Foodi using the air fryer part. Used my homemade gluten free flour mix on the wings (rice flour, potato starch, tapioca starch, no xanthan gum in a 6:2:1 ratio). The combo gave a very tasty wing with a nice crunch. The seasoning was nice so the wings were tasty even without sauce. 390F for 15min worked fine with a max of 8-9 wings in the basket. I did have to spray with a bit of cooking spray as I found the first batch had some floury bits on the top so just sprayed the other batches with spray first. Best wings I've made at home outside of cooking them on the BBQ.

[@keykilla78]

I like that you save the wing tips for stock. Nice to see people not being wasteful with a byproduct that's generally seen as undesirable.

[@gdlywom]

I am making wings in the air fryer for the first time today. I am so excited!

[@bigslickss]

Just made these! Are used to do the baking powder thing all the time. But I tried the flower, baked at 2:50 for 10 minutes, let sit for 10 minutes and then cooked at 400 for 10 minutes. Soooooo good 👍

[@bennyplacido30]

Watching this video at 12:37AM is not a good idea, I’m hungry now 😂

[@vitoiacopelli]

Lovely I never thought about doing it this way can’t wait to try this out thank you my friend ❤️

[@calinarens79]

Pizza with chicken wings? :-)

[@3arl362]

Lemon trees

[@shawnkay5462]

The Legendary Vito 😭

[@abdulazizalashram]

Seeing your comment here feels like seeing a celebrity on public place

[@viperator188]

I'm doing this wings for over a year now and never gave a thumbs up... my bad! Of course now I did. Awesome work Dude! You've really inspire me to make some food at home! Even when I'm lazy. Keep it up Man!

[@chickenmuffin]

I tried this recipe today and it was the best wings ever. I didn’t have some ingredients but used a little Louisiana hot sauce and clinched garlic. It was so good I wanted to drink the remainder. I can’t wait to eat this again.

[@marketingTUNEUP]

1 tip 'add for the 3 step coating is add the seasoning to the flour - egg - BC. Exp spicy is great. No sauce needed. I think experimenting with cook variations can also add 1-2 pts when finding sweet spot and turn once midway. One of the wing companies used to make a spicy breaded wing and they were by far the best. 711 carried them for a while too. Hard to find. That 3 coat is worth trying in reg bake also. Great video!

[@thomaswalsh1082]

Great job. Appreciate that you took the time to completely try each technique, spices etc

[@pcatwell]

Will you be adding any more videos to your whole chicken series? I really enjoyed those videos.

[@I8one2Many]

Have you ever put the sauced ones back in for a few minutes? What i normally do.

[@kaotictouch345]

i do that with ribs when i make them in the air fryer. do a little sauce and a quick air fry finish for that tackiness thats so tasty

[@ellierk2880]

I saw Stillwell Ave and my heart jumped. Grew up in Coney Island 😂 Thanks for the video. Just got my first air fryer and was a bit lost.

[@leslie-annepepin8927]

I have gone through 4 airfryers. The BEST is Instant Pot!! 6L. And you need to toss wings in a wee bit of canola oil and a wee bit of potato starch. They are PERFECT!!!!

[@kareemfakh]

I’m not even exaggerating, I’ve watched your videos for a long long time, and now I’m know as the chef of the family

[@sgoaks]

In case no one else has commented, you really need to put a correction on the video. You used baking powder (1 part baking soda to 2 parts cream of tartar) but your chart said baking soda and you also called it baking soda several times. Having made the horrible mistake of using baking soda in the past 🤮, that added cream of tartar makes a huge difference. Just baking soda tastes like salty chemicals, ours were beautiful but inedible. Hope this helps and keeps someone from the mistake I made with a different recipe years ago.

[@makingmiracleshappen]

fried wing tips is actually my fave part

[@groovejets]

My son and I just made the flour ones (could not get bread crumbs today) and they are great. The spice and sauce mix is so good.

[@bbreed1]

Lesssssss gooooooo. I’m headed home now to cook. After trying to find “ my basic pantry items “ lol.

[@jayc5373]

I think you went a bit heavy on the baking powder on the first batch. I use 2 tsp for 2 pounds of wings. 1 1/2 tsp for six wings may have been a bit much.

[@KahlevN]

Definitely far too much baking powder, like 2-3 times.

[@jameshasenjaeger5181]

Agreed, Kenji Lopez said 1 tsp per pound, I don’t get any chemical taste when I do that. Also 1 tsp salt per pound and 1 tsp cornstarch, all 3 of those with dry brine uncovered in the fridge is my favorite way to do wings in my air fryer

[@Hov_i]

@@jameshasenjaeger5181 Kenji has this recipe nailed. I follow this same ratio mixed with a few other seasonings for taste and they're big time crowd pleasers.

[@ElementBouncer]

Always 1 tsp per lb.

[@carlam.3254]

Sir I think you should give the baking powder and cornstarch another try, using the correct measurements. You used way, way, way too much for just a few wings.

[@ML-gz3eq]

Do a video on the best air fryer and testing them. Maybe the most expensive, cheapest, top reviewed on amazon etc...

[@Flippokid]

Didn't he do one?

[@Isbldr3d]

Air fryers are just smaller convection ovens. They are only marginally faster than your classic household oven. You can do everything in this video if you bump up to cook time a bit. Which makes sense because an oven in a larger space to bring up to temp

[@ML-gz3eq]

@@Flippokid no

[@ML-gz3eq]

@@Isbldr3d what exactly does your reply have to do with my comment.

[@Isbldr3d]

@@ML-gz3eq just YT air fryer comparison videos on here. You'll come to the same conclusion. Watch enough of them and most people agree that they just wasted a bunch of money on air fryers when their oven accomplished the same feats with a few more minutes. I'm saving you money because obviously you're interested in buying one, 9/10 chefs on YT say it's an expensive fad that is harder to clean and only shaves off a couple minutes. Not worth 100-200 USD for more work and less kitchen space. You're welcome.

[@simoneruf6285]

I'm curious about the par boiled wings, shouldn't the cooking time in the Air Fryer have been reduced since you already par boiled them? could be part of the reason they were drier.

[@marqueziris]

Ouuu so true!!

[@ajknote3347]

I will come back to reference this video every super bowl.... probably the only video I rewatch, but there just so much DATA and KNOWLEDGE in this... this is the channel that got me cooking on my own without recipes, and changed cooking into a creative outlet for me. Love you bro!

[@wainjohnson5474]

I have four different air fryers and I finally found my favorite one and I've been trying for over a year to air fry chicken with no results but thanks to you I will never deep fry again. Your spice mix is fantastic and my favorite recipe is with the baking powder . I even did legs and thighs. Perfection. Thank you very much.