These Wings Are So Crispy, They'll Make KFC Cry!

[@GugaFoods]

Go to athleticgreens.com/gugafoods to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!

[@jordanezell5132]

Bacon wrapped steak dry age

[@NotInterestedAtAll]

Sure i'll try guga!

[@blaizegottman4139]

The wings were missing some sauce

[@nthatonakale430]

Can you please make a studio tour

[@SauceySandwich]

Dry brine some wings for 12 hours after dusting with baking powder

[@N_B_123]

My cardiologist always calls me when I watch Guga make a side dish 😂😂😂

[@mahzubhasan4486]

😂

[@davidayers7796]

It's fine, its fat and calorie free😅

[@rogermccaslin5963]

That's funny, mine is over at the Ferrari dealer.

[@Kylekashi]

"Don't get any ideas bro"

[@Diseaseisreversible]

@@rogermccaslin5963 your heart or your doctor?

[@jonathantr4932]

I've never seen wings wrapped in rice paper. Weird look but you guys liked them. Have your tried Kenji's baked wings coated with salt, baking powder and corn starch? They crisp very nicely without needing to deep fry them. Keep up the good work!

[@hckfan]

Kanji’s recipe has become my favorite wing recipe.

[@Taernsietr]

When making plain chicken pieces, either in the oven for a ton of people at the same time or when frying up a batch, I at least add some cornflower to the spice mix. That alone gets the chicken more crispy without the hassle of adding something like batter. Highly recommend trying that!

[@ozzyager]

I like using baking powder for the same reason. Just sprinkle it on before throwing it in the air fryer or oven

[@Limonelguey]

I use a potato starch spice mix after I soak my wings in buttermilk and pickle juice.

[@SwaggMessiah69]

Corn flour, corn starch, potato starch, or potato flour. Anyone of those will do the trick and is how most Asian recipes go.

[@artlife6210]

a dusting with Wondra after dredging or battering can also add a nice crisp to the skin layer

[@ozzyager]

@@artlife6210 I haven't heard of Wondra until now but I'll def check it out!

[@davidbrandes2126]

A little bit of baking soda along with the salt in the dry brine will do wonders to your chicken wings. For the wonton ones, lean into the flavor profile and season the wings with soy and ginger, then add chopped green onion onto the wonton before wrapping it.

[@TheDreamLeaf]

Is the baking soda to make the final result more tender?

[@davidbrandes2126]

@TheDreamLeaf It reacts with the protein in the skin, allowing it to become crispy.

[@TheDreamLeaf]

@@davidbrandes2126 I thought that additional benefit was only noticeable/significant if you were using an oven, not a deep fryer? At least, that's how I interpreted Guga's later video "I tried BAKING SODA on chicken and this happened!" He says "Because so many people have claimed that this makes better crispy chicken. And obviously without it being deep fried" Also, would baking soda on chicken skin only have a noticeable benefit if you weren't coating the chicken? Cause once you coat it (e.g. batter, rice paper etc), it's the coating that becomes crispy, not the chicken skin?

[@davidbrandes2126]

@TheDreamLeaf correct, my original comment was two part (the second being a suggestion for the wonton wings). The crispy skin comes with naked wings and sauce will undo that. Baking soda is good for other meats too, particularly the more surface there is. Thinly sliced beef in stir-fry and ground beef work really well with some baking soda dissolved in water. You can look up "What's Eating Dan", he does a whole video on baking soda.

[@TheDreamLeaf]

@@davidbrandes2126 Thanks for the clarification and the video recommend! 😃

[@adamwarren5654]

I’d be curious how well the rice paper wings would hold on to sauce when tossed, as well as if it would maintain its crispness. Please do another experiment with the rice paper wings; control vs tossed in Buffalo vs tossed in dry rub vs tossed in another wing sauce.

[@dnicej1293]

I was wondering the same thing!

[@atomicus5000]

same

[@Xalaxander]

Unless you let the rice paper soak in warm sauce to soften them instead of water...

[@atomicus5000]

@@Xalaxander Coating anything in a sauce before deep frying usually results in very little gain in flavor while leaving it looking burnt and nasty.

[@bswd]

There's two fundamental problems with this method. First is that the wings are plain. That's fine if you like plain wings, but then that's not a Buffalo-style chicken wing -- it's just a deep fried chicken wing. Hot sauce is what makes it a Buffalo wing. Second is that assuming hot sauce (of any heat level) is required, then it's the kitchen's responsibility to sauce the wings, not the customer. That said, a commercial/restaurant kitchen that makes 1000+ wings/day will always toss the wings in a big metal bowl with sauce because it's time efficient, taking no more than a few seconds for the entire batch. On the other hand, the rice paper wing would have to be carefully removed from the oil to prevent cracking and then have sauce brushed on each wing individually because it won't survive tossing in the metal bowl. This is going to be slow for the kitchen, which is a big no-no (time is money). A properly crispy Buffalo wing doesn't need gimmicks. Deep fry the wing just enough to get it crispy but still juicy. Most places outside of Buffalo get this wrong, resulting in undercooked rubbery wings. Toss the wings with sauce, flip a few times to coat, and plate right away. Perfection.

[@dannyboy1200]

"As a side to our fried chicken wings, we are gonna have some beef sliders" Ahaha, this is why I love this channel

[@TheDinoflagellate]

Looks great Guga! As for the flavor of the rice paper, you can pour in some beer and/or cola to the water and it helps flavor the rice paper. My family does that often and it also helps add a darker color too! I definitely want to try out this rice paper chicken wing one day!

[@SteveJonesPookieMan]

My Guga cookbook came today! It's so nice and well put together! I can't wait to dig in and try some new thing! (Sure would be cool if I could get it autographed)

[@ghost0441]

Try potato starch for a similar texture to the rice paper, with the ability to season like traditional flour. My ex was gluten free and we used potato starch to deep fry lots of things. It even makes a good coating for super crunchy french fries.

[@jamesmanning4346]

He did a few weeks ago just not with wings.

[@davidtowne1196]

Guga, with all due respect I'm still a fan of a twice fried chicken wing. Fried at a low temp 275F for 20 minutes. I then drain and refrigerate for about an hour. Then I fry them at 400F till crispy and golden brown. I usually toss them right into my favorite sauce and immediately serve. They go quick. Love the videos.

[@kramerfortuna7228]

Great video as always! My long awaited Breaking the BBQ Rules cookbook is finally here, and I'm going to try making birria tacos for everyone tonight. We're so excited to try it! Thanks, Guga!

[@est1993getme]

How'd it go bro

[@kramerfortuna7228]

@@est1993getme Well, I screwed it up a little bit, but we all still really liked it! DEFINITELY worth the prep time. I'd recommend it!

[@1980ewinmar]

Pre-ordered your book and it came in the mail Tuesday night. Brought it to work on Wednesday and two of my co-workers going to order for themselves now

[@superqaxclub]

Here in Vietnam we do usually wrapping meat with those then fry them, they are insanely crisp

[@ryankillpatrick]

bro!!! Those two new chicken wing methods were OUTTA SIGHT!!! But the truly awesome part of the video was your AG1 ad!!! Very awesome and inspiring seeing you go hard with your greens and your home gym!!! Reminding me to get my own act and health togeather!

[@videobeast5548]

I'm 30 seconds into the video and my mouth is already watering, Guga just never misses.

[@epicjayjaysw8708]

That's raw chicken 😨

[@videobeast5548]

@@epicjayjaysw8708 I was talking about Guga's voice...

[@Rakiluyk]

restaurant hack for crispy wings: double fry and corn starch/flour coating. toss the wings in either corn starch or flour to get a crispier coating then fry once to near completion. let it drain of oil. the oil will keep cooking the chicken as it leaves it. throw it in the oil again to desired crispy-ness. Probably not nearly as crispy as those rice paper wings but it gets you pretty far for just wings

[@nguyenphanviethoang7061]

I'm Vietnamese and we only use rice paper for raw spring rolls which is wrapping the ingredients and eat. The ones we use for deep fried are much thicker

[@GregSzarama]

So if I want to make these fried chicken wing ones, I should find the thicker rice paper?

[@ImInLoveWithBulla]

Guga is living the dream. He’s a self-made man. More money than he could spend in ten lifetimes. And he uses his wealth not to accumulate more wealth and power. He just wants to live that Hank Hill life. Chilling in his backyard, preparing absurd amounts of meat. The world owes you, Guga. Bless you.

[@adambarron4015]

You should try perhaps the most regional of wing recipes: trashed wings. Specific to south St. Louis, trashed wings are fried to just shy of doneness, tossed in a mild hot sauce or hot mustard sauce, and then flash fried to seal the sauce to the wing. Warning, this will destroy the oil you fry it in.

[@Jumpin.Jagaloon]

Same if you enjoy a marinated wing in the fryer. Even if you dry them completely

[@Sam-pv1hz]

you said it will destroy the oil, but would you be able to use the oil for the same flavor of wing multiple times, or is it once per batch regardless?

[@henriqueribeiro8167]

Wow, beautiful seeing your book ready! Fresh of the Smoker!

[@Kylekashi]

These "Side" dishes are hilarious to me every time 😂 (Also delicious)

[@valvenator]

If Guga was family and we had a potluck gathering I'd just ask him to make some sides. He's probably the only person on earth that would consider bacon as a side dish.

[@garytingler3222]

I received your cook book this week. It looks fantastic !!! Going to try some recipes this weekend.

[@Uldihaa]

I'm a fence-sitter so I think both flats and drums are great. Drums bring the volume of meat, but can be a little overcooked on the exposed portion. Flats have less meat but more flavor due to that band of fat on the leading edge of the wing. When I get or cook wings, I alternate flats to drums as I eat.

[@garryhammond3117]

I received my cook books today! - Thanks Guga! - Cheers!

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@isaiahnaegiVODs]

I believe this is addressed during the video with Uncle Roger

[@Terrivel119]

Fresh garlic would burn, and he often uses garlic or garlic paste in a compound butter as well as garlic powder.

[@GMDaveRPG]

1) Drums are awesome! 2) I got my Guga book yesterday!!!!

[@josephmorales9730]

My "Guga Breaking the Barbecue Rules" book came in and its AMAZING!!! So excited to try out more of your recipes! Congratulations brother!

[@AndrewBennett-ks1lt]

Got your book today.....dude!!! Perfecto, plan on making all dishes....what a great cookbook best I ever had easy.....phenomenal everybody!!!!

[@andreaamplified]

It would be fun if you made a competitive eaters side dish meals that the greats like Matt, Leah, Beard, Katina, Joey, Joel, and so for could participate for. With your amazing side dishes audiences couldn't get enough.

[@russfrank7451]

Just got my Guga cookbook!! It is appears to be really good quality. Excited to try the recipes!! Thanks Guga

[@cr0ss0ut]

Here's my secret tip, rice flour. Use a combination 50% all purpose, 25% rice flour, 25% corn starch when breading wings. The result is an extremely crispy wing that holds up to sauce remaining crispy even have sitting sauces for an hour covered up with plastic wrap. I've had unsauced wings stay crispy after being refrigerated overnight!

[@TheRAMBO9191]

@Guga Foods hey your book arrived today!! Wwwooooo! So happy! Just in time for grilling season babbyyyy!! 👏🏼👏🏼

[@TheAb9211]

I like the flats actually cause the rub/spice mix flavor goes deeper into the chicken. In the drums the chicken is thicker so flavor doesn’t go as deep. When I make fried chicken, I use rice flour along with corn starch with just a very little all purpose flour. Rice flour gives you the same crispiness as the rice paper u used. You can give it a try.

[@Appalachianasshole41]

You should do a wet brine then the flavor penetrates and skin gets crispy as hell. No bs gimmicks needed like rice paper.

[@tanikokishimoto1604]

​@@Appalachianasshole41And the brine makes the wings taste too salty for me. I think I'll try the rice paper method.

[@evan168]

What a nice guy Sousvide Everything is, he even left some short rib for Guga!

[@DaniPlaysYT]

Guga, you are the Meat Wizard

[@onlygifted]

Lol pause

[@LtRoastAhoe]

Breaded in ground up pork rinds (the light colour rinds). Crispy, and keto.

[@stevenvaudry5164]

Does anyone else like the videos before they start lol. Never disappointed with Guga

[@blaizegottman4139]

He's great when it comes to cooking

[@gmkset2567]

Best guga side dishes video? Srysly they look incredible

[@ThreadbareInc]

I'd be interested in seeing what you get if you soak the rice paper in something like a fish sauce/soy sauce combo so that it can add flavor and not just crispiness to the wing. Also, a more apt control would be double-breaded wings rather than just crispy skins, that way we see which method of adding crispiness is most effective.

[@8009luke]

0 Lp00pp

[@dohpe-]

Why not brine the wings in fish sauce first for a couple hours and then drying, using the rice paper wrapper method. Then you can make a fish sauce caramel to drizzle or dip the wings into. You can make soy or fish sauce powder by dehydrating it and sprinkling over the top.

[@stuartmayberry666]

We need a Guga book tour stop in Portland, Oregon! I know it's pretty far out but we'd love to see you!

[@alext6933]

Are the wings actually crispy or just what they're wrapped in? And does that leave a bunch of and gooey fatty skin on the inside?

[@blaizegottman4139]

Every Good wing needs sauce

[@Geowtw]

Unexpected but needed collab with Tim and Darren from basic to boujee would be fire

[@adellis24]

More Chicken Wing Experiment Videos Guga, so much potential in this genre.

[@christopherhuber9037]

Guga will you dry age a steak in toothpaste?

[@TONYANA191]

Reading this makes me taste the mint in it

[@rayzersharpp]

🤮🤮

[@vandelina]

Nope, nope... Only eadible things for dry-age in it. You don´t eat a tooth-paste, I hope.

[@vandelina]

@l̼̓ Sure it does but You won´t swallow it, right?

[@diannt9583]

I have no intention of watching garbage videos such as that idea.

[@phrofile3613]

Guga literally just made a "Rendang" 🔥

[@ThatgoofyBard]

Love the videos!!! I can't wait to take a look at the cookbook when it gets here. Been watching awhile and have used many if the tips you have provided

[@goldenlock1448]

Guga your so smart making new ideas for food keep it up 👍

[@tradingj6163]

Guga, the key to crispy wings is a 50/50 mix of flour and cornmeal + your fav seasonings.

[@diannt9583]

I don't particularly like cornmeal on my wings.

[@ExilixE]

for the wonton skins, we usually use egg yolk not water as the glue to stick the wonton skins

[@amymcgilvary8070]

Seasoned cornstarch as a breading is *chef’s kiss*

[@kck9742]

I never deep fry in oil since getting my air fryer last year.. that thing makes perfect chicken wings. I coat them with oil and do them on 375 for about 15 minutes (skin side up for flats) and then flip them and give then about another 5 minutes (you may have to watch them and play it by eye). Then I take them out and put them onto a plate covered with paper towel to drain, and just add some salt. I like them "naked" and just dip in whatever sauce I want to use (ranch, bleu cheese, buffalo, garlic butter parmesan, etc.

[@YaNKeeR_]

Hey Guga, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.

[@beefboy8812]

1:34 as a British person i commend you for not butchering the pronunciation of Worcestershire. Thank you Guga.

[@journeylaws]

Beautiful!!! Thank you for the bonus ❤

[@JohnSeabourn]

I would also try a double fry chicken wing for that next-level crispiness. Cook at a lower temperature to make sure the chicken is fully cooked. Then chill (overnight works); next day, heat oil to a very high temperature and flash fry to get them crispy and hot.

[@emccartney2]

I was surprised this wasn't the control method, against the rice paper and wonton wraps. Double fry FTW!

[@mikaelangelo6940]

This need to be explored, how about seasoning the rice paper, how can I add a smoke flavor to those, etc. This channel need more wings

[@Xani13]

My wife showed me a neat trick for shrimp where she coated them with Guga's Rub and added just a bit of oyster sauce to make the rub stick to the shrimp. Then put it in the air fryer at 400F for 10 minutes or until the shrimp are tender. ^_^

[@MrJimodoom]

drums.. flats.. thighs.. drumstick.. breast.. I LOVE IT ALL

[@dozierleigh2980]

the ones with that almost translucent crust look amazing!

[@zsoltoravecz1815]

You should try a technic. With few simple cuts, you can remove the smaller bone from the flats, and push the meat to the end of the bones. Also you can push it on the drums. Now you have some small "one byte" trees.

[@Veehawk]

Being told about the book tour in this video after it's already over is a bummer. I would've drove down from MN to MO to meet you if I would've known about this ahead of time! I'm from Buffalo and ate wings daily as a kid so I'm into both flats and drums!

[@Brizzlebrisket]

Rotisserie basket in the air fryer is my absolute favorite way to make chicken wings

[@swankmode]

I feel like this deserves a follow up test of using rice flour similar to how we use starch in fry breading.

[@TH-gq5op]

Try blending the rice paper and using as a “ breading “ with butter milk dredge like traditional fried chicken. And can add some seasoning to it as well.

[@RoRockerB]

Dude! I hate clicking on your videos because now I'm stuck hungry as hell!! 🤦🤣 This was awesome! 👍🤤🤤

[@-Yogo]

the biggest crime was splitting it in half and convincing the people that it was two wings....... drums and flats belong together as one wing.

[@ruanfourie7047]

Hi Guga. To keep with the BBQ traditions, please try the vortex chicken wings using a vortex insert into your charcoal and corn starch coating on the wings. Very crispy and delicious. Greetings from South Africa.

[@tmmmedia731]

GUGA whatever sound you used during the rice paper demo sounded like my outlook email chime tone. And I feel like I’m at work at 11:11 getting anxiety hahaha

[@Kaotik199O]

Guga when he says the words, this, that, and there! “Diss” “dat” “dare”

[@jayfulton1116]

Never met someone who prefers flats drums are just so easy to eat it’s one bite and the flats are just 10 minutes of hard work to get all the meat off

[@apocalypso3427]

My method for opening those crescent containers is to peel back the outer layer, then beat it against the counter while holding it as far away from me as possible. Usually while screaming. Bravest man on the planet opening it with his bare hands.

[@michaelwhitt4068]

I'll try this; but try double-frying in coarse sweet-potato starch. I recently found this on a Chinese site. Very crispy and the crispiness lasts a long time. Love your videos.

[@harleysrocknrollchat]

As soon as Gugs said "tight seal", all I could think about was balancing a ball on your nose.😂😂 Also, I would market the rice paper as 'Glass wings'

[@tyler8747]

Looks good, you should dry age a steak in garlic and rosemary with a butter binder.

[@mrwhippy3756]

Hey guga! I love the content! I promise to buy athletic greens if I see angel drink it and approve its taste!

[@duanglah]

i can see Angel's face when Guga said lets take the side dish.. Angel's face: "yeah..yeah..yeah..uhhh uhhh..."

[@TurboAchiever]

Hey Guga, here's an experiment idea for you - dry aging bag vs dry ageing cabinet. Back in the day you were using those membranes to dry age stakes in your fridge, now you'r using special cabinets right? Check out if ther's a noticable difference.

[@nizammaiden]

Wonderful crunch 😋

[@PikaaaaCHUUUU]

Guga. The side dish you made is awesome. Another version to try is filling it with taco meat and various taco toppings. We call it taco ring

[@Spartan3457]

I always do a light coating of corn starch and flour, that gives just the right amount of crispiness and absorbs the sauce much better.

[@coderspy]

I have rice paper and never thought of doing this. Thank you!

[@BluePoo52]

Guga is the king of side dishes

[@yaminoyomi9914]

Try the Korean sweet and spicy chicken wings. ITs amazing

[@FloWoodEnT123]

Team drums. I’m actually glad y’all like flats so much. More drums for me 😂😂

[@bryanisthedrums8804]

Drums everyday! my favorite wing!!

[@macaro2]

Got the book yesterday. It looks greats

[@iamsheep]

That rice paper one looks crazy. You could also toss it in hot sauce to flavour the wrapper like Korean chicken wings

[@loksimonk]

You can also try using crispy bean curd sheets.

[@yeedog]

If you want crispy fried chicken then you should investigate the method used to make Korean Fried Chicken. They also abbreviate it as KFC, but they are not talking about the Colonel Sanders. I had it in Korea and it was the crispiest I have every eaten, the sauces they were coated in were delicious as well. I've read sites that say they use rice flour instead of "regular" flour in addition to a wet / dry process and frying it twice. First at a low temp to cook the chicken and then at a high temp to really get it extra crispy.

[@aristondarmayuda1451]

the rice paper pretty neat, want to try it because from the looks the rice paper is the one that got fried while the meat get wrapped fully, so the juice should preserve by the wrapper, it's look more crispy and has more juice. while the wonton, it's wrap the chicken but not whole, so the juice might escape during frying. and also rice paper same as rice noodle, it's mostly tasteless while wonton wrap usually use egg in the dough, so you might taste a bit of egg.

[@552jacki3]

One of my grandma's tricks to make Vietnamese spring rolls is to wrap them multiple times w oil between the rice paper layers It creates this insane multi layered break away crust

[@timmyblock6785]

Guga I love your channel ❤️

[@arlaghdoth4434]

Guga's lifting! He's really going for that Kingpin build dayum.

[@Odin_Oian]

Drums or flats... 😉😇 Guga's side dishes don't get enough attention, just like something extra, but sometimes they're the star of the show imo!

[@Impact009]

Oh darn. I didn't realize you were going to be in my state until the day after.

[@Seekwithin369]

AG1 is very much needed here! After that 🤪

[@JiM-gl8tn]

Guga, make a video of porkchops with the bone please! I would love to see your take on it.

[@NicksGotBeef]

Drums all the way. That side looked fire.

[@thebigchopvideomemoriescol8060]

Drumette’s are good for sure but I like pulling the little bone out the flat for easy eating!