The ULTIMATE CRISPY Chicken Wing Experiment!

[@ChrisCookingNashville]

Let me clear up the confusion. My technique uses baking SODA not baking POWDER. Yes I know others use baking powder. No I did not use baking powder and misspeak. Yes I mean baking SODA. I’m aware others use baking powder. I’m not using the same thing and I’m intentionally using baking soda for a specific chemical reaction.

[@Iam1uglyguy]

This will sound counter productive to your method, but put your wings (I usually use thighs) on the baking rack like you did with your oven method. Pour boiling water (I just use an electric tea kettle) over them, flip and do the other side. The skin "shrinks" and can pull away from the meat a bit so just lay it back over if it does curl. Season then cook in the oven. I have never tried doing them in the airfryer. I wonder what it would be like dry brining then boiling water. I know it sounds stupid but I think of it almost as blanching the skin, without the ice bath part. It makes for crazy crisp skin and super juicy meat.

[@jennifermoorhead1293]

One I learned is dry the wings and toss them with 1 egg white mixed with salt and baking soda. Then let it sit in the fridge for 24hrs. Amazing crisp and great browning.

[@ChrisCookingNashville]

Yes. Very similar reaction because of the alkalinity along with the egg white addition.

[@risasklutteredkitchen1293]

I cook mine in my Ninja Woodfire Oven 22 minutes on Grill with Smoke. I do not dry brine, just sprinkle with seasoning and put them in when the smoke clears a bit and the grill says to add the food. They are always delicious. Everyone loves them. If I was going to try one of these techniques I would go with the extended deep fry.

[@leslieparsons408]

Stellar video! I'm so glad you did this update video, because I loved the old one, but my old air fryer died and my new one said: NO cooking in the bottom bowl. I have not made wings since then. Now that I have a well-tested recipe I will go for it! Thank you so much.

[@cindydemanche3839]

Great tests for wings! I have air-fried wings just spraying them with duck fat after patting them dry. I have never tried dry-brining foods but now I am going to have to do so.

[@RV-there-Yet]

I do the same(dry brine) for wings, but also when I want a super crispy steak or pork chop, etc as well Cindy~ especially if the steak is on the thinner side, & I know they will cook quickly. Dry brining has changed how we enjoy our meats, though there are still instances when it's not the best thing~ such as my very sad experience w/specially cut, 2 inch thick NY Strip steaks. Those poor things were waaaay overcooked, since dry brining speeds up the cooking time, yet thicker cutdoes require longer overall in air fryer or on the grill, regardless of preferred finish temp~ I like medium & medium well for my husband. Learning curves can be expensive. =) ~Sammy in AZ

[@cindydemanche3839]

NY Strip is my favorite for sure! Thanks for sharing this! I will just have to try dry-brining for sure!

[@3isaiah61]

PERFECT TIMING! TYSM CHRIS! wasnt sure how to make my wings today!

[@rredict]

I always use baking powder instead and seasoning after I dry out the wings before I cook in the air fryer. They are extremely crispy which I love.

[@vdublady]

Powder or Soda? I’m so confused now as he states he used Soda, but I thought it was Powder too? What’s the difference, if any?? 😊

[@ChrisCookingNashville]

@@vdubladybaking soda. Please ignore all the “I use baking powder” comments. There are recipes that use that. There is also a technique of using baking soda, and they’re different things that have a different chemical reaction on the chicken. I never use baking powder in carnivore recipes because there is frequently an addition of starch to prevent the acid and the alkaline mineral from reacting until they’re affected by heat. It also works, but it’s a different reaction. That’s why I use so little to ensure there is no chemical taste leftover. I’m sorry for the confusion created by those speaking out of turn for me in this comments section. My technique uses baking soda specifically. If you’d like to try a baking powder technique I can link you to some videos of said technique.

[@vdublady]

@@ChrisCookingNashville Thank you so much for the explanation! 😊 Much appreciated!! I do have both, but just wasn’t aware of what the difference between the two would be in this application. I’ll def try the Soda! 👍🏼

[@ChrisCookingNashville]

Happy to help 😊

[@shannon6610]

Chris! You did it again! Oh my goodness! I did your beef gelatin with baking soda, on dry brined wings, then double air fried them. Seriously! By far the best homemade wings I've ever had!!! You really help being a carnivore easier. Thank you so much! :)

[@ChrisCookingNashville]

Glad they worked out so well for you! 😊

[@cynthiagilbreth1352]

Great video. I generally roast them on the Traeger, but will definitely start dry brining them. Personally, I don’t care for super crispy wings, so will skip the baking soda step.

[@racheliselin750]

I spray melted tallow on frozen wings in air fryer .

[@wyntersynergyundignified]

I am thawing some drumsticks right now (don’t have wings on hand) and am gonna give that #1 method a go! Thanks for doing these multiple-method videos! Super helpful and informative :)

[@Stephs2xPawsUp]

Interesting - I normally use Baking Powder when I use my wings rather than Baking Soda.

[@ChrisCookingNashville]

That also works. But it’s a different technique and different reaction.

[@jacquelineb8778]

I always marinate wings overnight in pickle juice because it tenderizes the meat. Then I coat with baking soda and my new current rub is from Victor on Southern keto. It's really good!! Then I bake on a rack on a baking sheet so that the air flows well. They are crispy every time ❤ My other method sometimes is frying in tallow but I always marinate overnight in pickle juice

[@ChrisCookingNashville]

Pickle juice is a food method. The vinegar has a similar effect by changing the pH (albeit in the opposite direction). I’d suggest marinating and then drying afterwards for 24 hours like I do in the dry brine method. The extra moisture from the pickle juice makes it harder to get a crispy outside if that’s what you’re trying to get.

[@trishreed1176]

Chris! Thank you so much for doing all the testing for us! Can't wait to make these.

[@ChrisCookingNashville]

My pleasure!!

[@CandysCritters]

Love these videos with comparisons of different techniques! Especially THIS one. 💜

[@rancancookcanoy9768]

Good morning, Chris and Ash. Another great video with our coffee. Thank you for sharing this with us. We love chicken wings. Have a great rest of your weekend.

[@ChrisCookingNashville]

Hello my friend! Thank you for your support. We love chicken wings too. 😁🐓

[@darylSKYTZOwillis]

We learned the secret for the best wings from a wing restaurant in So Cal. First you bake then deep fry to crisp then season, mix Christoline and melted butter in a bowl and toss. How ever after 1/2 the deep fry didn’t work for my gut so my batch just got baked until crispy. I’m sure you use lard or a good quality frying oil so you may want to try bake and fry method.

[@neuronudgie]

Chris-You're a GENIUS! I'm very excited. One of the things that's expected of me is wings over our family fest Thansgiving weekend. The family always goes wild for my wings, but I'll bet this goes over the top. Thanks!

[@bbrown8353]

My first thought on the double fry was what is you treated them like I do ribs and coate them in oil of choice and baked low and slow mayne 225 to break down the collagen and theen fried them high -likr you did -, I broil my ribs but the same idea. They probobly would not be as dry -just have to play with the oven time. Thanks so much you have given me many ideas!!!!

[@hazelfox5613]

Very interesting! Definitely going try your baking soda/ gelatine technique. Thank you.

[@Phoenixryu]

If things are drying out you could try a method they typically use for BBQ. In a spray bottle, you mix ACV and Water (you can add other stuff if you like). It keeps the meat from overcooking, getting too dry and getting burnt spots. Good for long cooks, but I am not sure how useful it is for the hot and fast approach though.

[@charlotteestess268]

Great video y’all!

[@exchangestudent2]

I use dry brine, baking powder in oven. Butter and parmesean cheese when done.

[@ChrisCookingNashville]

👍🏼 I generally avoid baking powder because of the starch.

[@gullinvarg]

I'm curious why you used ghee instead of lard. Mostly because my best recollection is that before seed oils became the go-to for frying things were typically fried in lard. Oh, and first. 😋😁

[@ChrisCookingNashville]

Haha yes indeed. I like the flavor better than lard, but lard or tallow would also be great to fry in. 😊

[@gullinvarg]

@@ChrisCookingNashville to be clear, I don't have issues with ghee. I use it a fair bit. Lard might be more readily available and cheaper for most folks, aside from being more traditional in the U.S.

[@ChrisCookingNashville]

Definitely is cheaper and usually easier to find.

[@FoxDreams]

Thanks for this video -- it's fantastic to see how to get the BEST wing! -- with AND without sauces. I have my 'favorite' method but I'm also big on variety so this will help. However - not good at hot so I won't be doing your buffalo sauce... :P

[@Katina01TX]

I definitely will be trying the air fryer, dry-brined beef gelatin and baking soda method for my chicken wings. I'm wondering if you wet brined the wings and let them dry out and then double fried them if they would be moister... 🐔🐔🐔❤❤❤

[@ChrisCookingNashville]

I don’t think so. The meat retaining salt is what helps it hold on to that moisture when cooked and you actually get better distribution using less salt with a dry brine method.

[@3Yesica]

Getting hungry! Awesome! So much choices! Lilian

[@ChrisCookingNashville]

Thank you 😋

[@CarnivoreKay]

Looks so yummy!! 😋

[@ChrisCookingNashville]

Thank you 😋

[@shannon6610]

Perfect timing! I bought frozen wings but had no clue how to cook them. I can always count on you! 😊 For the air fryer, how long do you let them rest before the second fry?

[@ChrisCookingNashville]

Perfect! Glad to hear it. I’ve done every thing from 30 minutes to just immediately putting them back in for the second high-temp fry. My favorite it to pull them out, put them in a bowl for about 10-15 minutes, then preheat the air fryer to the max temp for 5 minutes, and then put them back in to fry the second time. 😊👍🏼

[@bonnielee78]

Hi Chris, Ash & Mel, thanks for the video. You mention making your own bone broth. Do you have a video on how you do it? If not, could you make one showing how you make different types of bone broths. Much appreciated. Hugs from Oz.

[@ChrisCookingNashville]

I don’t have one yet but I’ll definitely do a video at some point. 😊

[@bonnielee78]

@@ChrisCookingNashville Thanks Chris :)

[@ChrisCookingNashville]

Anytime 😊👍🏼

[@stevenstone8875]

Chris, where did you purchase the “ Food Tweezers” that you used in a previous video. I tried to find them in your video catalog but ran out of time. A lot of videos!! Good work!!

[@julieburns7973]

Thank you

[@kattykatty6848]

Hey Chris you have made Keto eating so doable! Thank you!! May I ask what kind of stainless mixing bowls do you use and do you cook with a Nuwave for video purposes? Do cooking egg mashed potatoes on a regular stove turn out as well? Thank you again!!

[@ChrisCookingNashville]

Hey there. Glad to help. These are the bowls I have. amzn.to/3Y7548J I use the Nuwave for the ease of video lighting. The stove works just fine too.

[@IMOO1896]

Looked for the written recipe to see if you’re using baking soda or baking powder.

[@ChrisCookingNashville]

Baking soda like I said. Ignore the people insisting it’s baking powder. That is another technique, but I don’t use it because of the frequent inclusion of starch as part of baking powder.

[@kathlancaster]

Just dryed my chicken wings for tomorrow chris. Do i salt them overnight. Then just before i air fry them tomorrow toss em in beef gelatine and baking soda mixture.

[@ChrisCookingNashville]

That’s correct. Just make sure you don’t go heavy handed on the baking soda and you’ll have perfect wings. Hope you enjoy them. 😊

[@jeffcoombes3598]

I'm wondering if on the double fry wing you'd use Avocado oil if it would change/help prevent the dryness?

[@ChrisCookingNashville]

It would change the flavor but there’s no reason it would change the dryness of the meat. That’s a physics issue rather than a chemical one.

[@jeffcoombes3598]

@ChrisCookingNashville i just was thinking it's a high heat oil. I've not been familiar with ghee so wasn't sure if the cook temp might be lower or higher?

[@ChrisCookingNashville]

Ghee is pretty similar in cooking temp range. Regardless the dryness of the meat is a matter of thermal energy and not a chemical effect so it won’t be any different with one fat over another. It’s a matter of temp/time.

[@BeinBereanYT]

Please make a cookbook that can survive getting a little greasy in the kitchen. Please. With Carnivore Gravy on top?

[@ChrisCookingNashville]

Great idea!

[@stevenstone8875]

Never mind, I found them. Thanks

[@22qcat]

Love love your comparison testing, just like with all the eggs in another video. I’m now totally convinced I need to dry brine my chicken….and don’t forget the baking soda. 😄

[@ChrisCookingNashville]

Yes indeed! 😊😊😊

[@thehillbillyhermit7681]

that's the largest capacity air fryer I've seen... or remember seeing. lol. what make and model is it?

[@vdublady]

Typhur Dome… $200, but its on my Christmas wish list for sure!!! He has the link in his description! 😊👍🏼

[@thehillbillyhermit7681]

@vdublady excellent, thank you ! It will take me a few months to save for it but this is the first one I've seen with any kind of capacity to it.

[@thehillbillyhermit7681]

@@vdublady just looked. Prices are $400 on site and $500 on Amazon

[@vdublady]

@@thehillbillyhermit7681 Ha! Sorry bout that, I’ve been looking at so many new “gadgets” as I’m newer to the Keto/Carnivore lifestyle! ☺️

[@DuchessArtisanCreations]

Hi, Chris, it's Nathalie I changed my channel's name from Duchess Artisan Creations to @LateDiagnosedAutism. I know it's been a while moved back to Florida from NC, in March 2024 and was diagnosed with Autism and ADHD. I stopped the Keto diet, and I know it's not for everyone.

[@richardwilliamswilliams]

Hello neighbors, weather is getting better out here in Copperhill Tn. 😊😊😊

[@ChrisCookingNashville]

Hello neighbor! 😊

[@karenreaves3650]

When I made chicken wings for my granddaughter I baked them crunchy smoking the kitchen, we dipped them in Franks with melted butter. Delicious

[@miasgirls3]

💕💕💕😊

[@Zelza-007]

Its baking powder not baking soda :)

[@ChrisCookingNashville]

Nope. I’m using baking soda. Pay attention, and make sure you’re actually right if you’re going to try to correct me. I used baking soda exactly like I said. I am well aware of the difference.