This Is the Most Convenient Way to Make Wings

[@internetshaquille]

Get a free bag of fresh coffee with any Trade subscription: drinktrade.com/shaquille (Fun fact: the first paid ad read I ever did was for Trade and we're STILL working together. Pretty neat if you ask me)

[@politicalseance]

I think you’re one of the only KZbinrs I can think of who’s successfully managed to build a brand of genuine trustworthiness.

[@internetshaquille]

That means a lot to me, thank you. I see trust as the main currency for what I do ♥️

[@CapitalG137]

I won't lie the peanut butter burger made me doubt a little but since then my trust for this man has been unwavering

[@4Leaf36]

​@@internetshaquille I still love how you say "blank" has paid to be mentioned. Just that alone is huge

[@shanetaylor761]

I'd trust chef John from food wishes with my first born but still i completely get your point. Really just in general shaqs channel is really unique. Honestly sometimes I see a video subject and think.... weird. Than a watch it and my the end I'm planning on working his latest idea into my foodrotation.

[@Sebboebbo]

Adam Ragusea's up there for me too as another goated food/life KZbinr

[@ivyannanet]

The hardest part is waiting for wings to be on sale

[@Ruth_Rosa]

Super Bowl season is coming!

[@afino61_]

I buy wings weekly at my local market. Currently $2.29/lb cut, which is good enough for me to be "on sale". Anything more and I wait for it to come back to the $2.29.

[@aminorityofone]

@@Ruth_Rosa which means the price is going to skyrocket.

[@Will140f]

The restaurant I used to work at poached the raw wings in chicken stock seasoned with salt, whole garlic cloves, and lots of whole peppercorns until barely cooked through, then Put ‘em in the fridge. Then when someone ordered you’d throw em in the deep fryer just to crisp the skin and reheat the wings and toss in the sauce right before serving. For my tastes, this is a great method because you get a really crispy skin but the inside meat is very tender and seasoned all the way through.

[@internetshaquille]

Never thought to poach them but that is a neat idea

[@DB-xo6xh]

Poached for how long? Simmer? Boil? Thanks

[@Will140f]

⁠@@DB-xo6xhwell poached by definition is not boiled. You want the poaching liquid to be just hot barely enough to cook the wings through. And I dunno, 12 minutes or so? I go by internal temperature not time

[@CaileanMacLean]

There is so much stigma around both the microwave and the freezer for home cooking, so thanks for putting this out and teaching people some of the real value of these tools.

[@Ham4Ever1]

I technically am not allowed to comment because I haven't made the chicken tinga yet, but I'm taking the risk and saying thank you for sharing your option-mapped basics; these videos truly give me tools and imagination I use on a weekly basis. I enjoy watching the high-concept videos and I enjoy applying these videos.

[@GarrettWease]

Made the tinga last week as a host. Trust me; do it. It rocks.

[@8xottox8]

I've made the chicken tinga two times since watching and its been amazing with the simple avocado taco approach. Mind you I didn't make it in a cooker. And I didn't use fire roasted tomatoes since they don't sell those here. And I certainly didn't have access to Mexican oregano. Now that I think about it, I'm not sure if I cooked *the* chicken tinga at all...

[@Ham4Ever1]

@@GarrettWease I do believe you, I'm thinking it's my move in a week or so, and I do anticipate it being a staple once I get my system for it down

[@Ham4Ever1]

@@8xottox8 I plan on using an instant pot myself, and I'm not too optmistic my locality will have the Mexican oregano and fire roasted tomatoes, but the techniques and use of the video point us toward good food so I think even if it's only tinga adjacent, it's still gotta be good

[@DigiTamerJoel]

I make it every other week and keep it in fridge for quick and delicious taco/tostada/rice bowl meals

[@pegendary]

Honestly, the 'quick basic's are a space of cooking content sorely needed for me, especially in such a condensed and easy to absorb format. I wasnt raised with cooking basics taught to me from a parental figure, so have had to go from scratch in learning how to make my meals, and a lot of youtubers bring overcomplication to that process. Quick techniques like this that allow a weekly meal that's delicious, affordable and with minimal prep are SO helpful. This is definitely something I'm actually going to do, unlike most food content I consume.

[@tommy2tuggz]

Thank you Shaq for circling back to the value meals!! We really need it!

[@Regulus1733]

I have 40 pounds of chicken wings. This was an actual coincidental godsend. Thank You

[@maxsmith8196]

Jesus christ man, what have you been up to? You don’t just stumble into 40 pounds of wings

[@spadetheace5934]

You are the one the math problems warned us about.

[@cashtonholbert4515]

How'd it turn out?

[@ornettebreaker]

Update??

[@BrianLagerstrom]

Best food video. Ever? Yes.

[@cameronvanatti]

2:46 I worked as a prep cook and regularly prepared wings. Made probably 20 pounds or more a day. Seasoned them threw them on trays into the oven and afterwards I threw them in the cooler. When cooled I portioned them out for the fryer

[@TequilaSunris3]

In my city there's a farmers market 3 days a week where the local chicken farmer sells wings, and thighs for ~4.5€ / Kilo ( ~2.22$ / lb) which is way cheaper then the big chain grocery stores (like a 1-1.5$ difference). Its been a godsent to me since prices of chicken breasts and other white meats have rocketed. This recipe in other words sounds perfect, the idea of having wings ready to go sounds like a potential staple for my freezer.

[@duckhead014]

This is an absolutely genius way to pre-prep wings!! I have been cooking wings for years and they are my favourite food-- never have I considered pre-cooking and freezing!! what a darn concept!

[@lorel747]

Was probably the most efficient way to make wings, love you bro. Don't know what we'd do without you shaq

[@unfunnytool]

This practice has unironically changed my life. I always craved wings but they were either too expensive at a restaurant or too much work for the payoff at home. These are now my go to dinner for low effort nights after long days.

[@GlazeonthewickeR]

As a person in a small apartment who struggled making wings in my oven due to the insane amount of smoke this is going to CHANGE EVERYTHING 😮😮😮😮

[@lubiehue7177]

this genuinely might be the greatest cooking video I've ever seen on youtube

[@brianwalsh5606]

As always, another well paced, informative video, with just enough info and “why?” to remind me of Alton Brown. A very large majority of what I’ve cooked recently came from you, and always gets rave reviews

[@Ruth_Rosa]

That double sheet pan thing looks dope. I’ve often saved baked chicken wings to do when I need to clean my oven anyway, I can’t wait to see if this technique will reduce the splatter in my oven!

[@CEGDealerSchool]

Sir this is Alex. I literally have a whole bag of chicken wings waiting for me right now in the fridge. Perfect timing.

[@BM03]

You fool, I watched the whole ad! You can't hide it from me by putting it at the end instead of cramming it in the middle! Thank you Shaq, bye-bye, kiss-kiss-kiss-kiss

[@sunkenprms4456]

I'm moving off-campus next year, and this sounds like an amazing meal-prepping strategy. Great video as always!

[@XellossBoi]

You're so gifted at speaking and stringing words together. Your videos are mezmerizing.

[@roastveggies]

my guy Shaq never disappoints. if we were trapped together in some sort of lethal puzzle room i am 100% positive his cool-headed sensibility would see us to safety

[@codypower4298]

That is some real shit you just said

[@T1NBANE]

Thanks for the Peixoto shout out! It's my favorite roaster on the east side of town

[@GarrettWease]

Flawless swift/kelce reference

[@sadiaasad2173]

I did the microwave precook and then BBQd the wings. It worked perfectly 🙌 Thanks for the video!

[@internetshaquille]

Woohooooooo nice work

[@AlexsMemeDump]

I make the crock pot chicken tinga at least twice a month and it's now a staple in my diet so sure I'll give this a try

[@user-sf9gs2pg1b]

Thank you! This makes cooking really accessible for everyone. I love the idea of freezing meats like that, but never do it. Only with like frozen breakfast burritos (really amazing btw for a quick breakfast).

[@Loogaroo1]

WHY COULDN'T YOU HAVE UPLOADED THIS A WEEK AGO?? BF and I made wings for the first time ever and while they were tasty, this was the kind of lesson I could've used to take them to the next level.

[@SimplyHEARTLESS]

Found my new go to favorite tutorial guide channel❤

[@williamaitken7533]

You normally see sales for stuff the week after some big event. You can get frozen turkeys half-off the week after Thanksgiving. And you'll often find whole chicken wings for sale after the Super Bowl. One of the best cooking purchases I've ever made was a chest freezer for this exact reason.

[@DruNature]

Wing tip is the best part though fr fr. Thanks for the tips, I've learned a ton, especially that burrito recipe, I use it every time!

[@geegrant865]

amen

[@AzuriteCoast]

Shaq, to the contrary. Having these simple staple cooking tips allows me to have a strong foundation on which I build my own personal interests. I just wanted to say that the trustworthiness of your brand is ironclad, and thank you for inspiring me to keep cooking intelligently.

[@blue_rapier]

cooking in large batches is generally all I do these days, mostly cause cooking and cleanup sucks when it's for at most 2 people, that being said this looks cool, definitely gonna try it

[@Lloyd-Finlard]

love your videos man, hope you get the love you deserve

[@N22883]

Shaq, I think you’d find homemade Seitan interesting to dive into It’s made from vital wheat gluten, and has more protein than most meats. The magic of what makes it have good texture might be an interesting challenge like this video So I’d selfishly love to see a 10 minute Seitan recipe from ya Natalie Matthews, Bob’s red mill, Sauce Stache, along with a video called ‘5-Minute Single Serve Seitan’ have some interesting recipes to play with

[@superpolo4000]

This is a lovely suggestion! I’d like to see a video on it too! *fingers crossed*

[@Virginiafox21]

Chinese cooking demystified also has an excellent recipe.

[@dreamof_me]

Shaq supports Sauce Stache on patreon so I’m sure he’s aware of interesting seitan and alternative meat things

[@N22883]

@@Virginiafox21 thanks! I’ll check them out

[@N22883]

@@superpolo4000 okay Shaq’s tip about the microwave being a steamer made me look up ‘microwaved Seitan’ and this recipe popped up: Microwave Seitan Italian meat balls I just made it, and it’s actually kinda good! A little spongey, buttttt it’s one of the best combination of ease, convenience, price, and protein recipes I’ve found. I’ll make it again a few more times just to see if it actually sticks long term for me, but for now I see myself making it again

[@paperbackwriter1111]

Steaming is the best one of the rendering methods, because the water in the pot catches the rendered fat and gelatin and becomes a potential soup base.

[@Vathium]

So many great advice bits! love it

[@prayle3887]

tried the steam -> sheet pan sandwich method described here last week. the steaming worked amazingly well - managed to cook about 40 wings in 20 minutes (2 batches in a large pasta pot with double steamer baskets). unfortunately the sheet pan sandwich did not work as well for me, and I think I know why. since I only had 2 sheet trays, I tried to fit all 40 inside of 1 pan sandwich, which I think over crowded them and produced a lot of steam. they did brown much better when I split the amount onto 2 trays, not in the sandwich configuration. it's probably a really good method if you are cooking less wings, but for my situation it wasn't really worthwhile. still, great method overall, would gladly do again if I ever see wings on sale again.

[@empatheticrambo4890]

Great pitch on the coffee

[@needabetterhobby]

What a mensch. Your analysis is always gold.

[@Kanu03]

dude big batch is genius.. i def have to try making a ton next time they're on sale. also i've been asking my older brother for that barkley apron for christmas ... it looks so good 🙏🙏

[@OddSok]

love these kind of videos, especially as a low income earner. Learning how to use new, cheap meats is a life saver lol Part of me wonders if this sort of technique would work for other types of chicken, especially drumsticks since it's so cheap where I am Either way, absolutely love these videos and just how quickly, professionally, and understandably it's presented. Can't wait until the next time!

[@MerthanE]

Genius, will definitely try this. Thanks for the high quality videos.

[@dsmvfl363]

Thank you. You actually are the most practical foodtuber

[@thegodofpez]

You’re so good at what you do, my dude. 🤟

[@mikeyb66]

shaq always bringing the most practical and useful tips every video

[@Sebboebbo]

Da king is back baby he neva miss

[@kargarok11]

Seriously best cooking channel

[@kieran.grant_]

I don't think I've ever seen someone address the "wide window of doneness", but you're so right there. Could be why one of my best dishes is chili XD

[@glowfishin1]

Love the pre-cook idea! I'm inspired to give this a try when Wings are on sale

[@flukenukeem]

Air fryers piss me off for just being rebranded convection ovens, but this is their best use-case. I just cook a few batches in there, freeze, and reheat back in the air fryer. Works great

[@rondovk]

I miss u everyday Shaq

[@bufar]

Could I sous vide them for the pre-cook? Sorry, I mean, can I pre-cook them using my immersion circulator?

[@whatcookgoodlook]

Holy cow this is genius

[@empatheticrambo4890]

I HAVE to try this for my wings. Sounds really easy

[@Quate32]

3:21 did benny safdie shoot this shot of the air fryer??

[@internetshaquille]

😂

[@OutlawAlaska]

I got some wings like this from the freezer section at costco, they were great but cost too much. I love the idea of DIYing that same product

[@AsFakeAsTrees]

Will you do a video where you show us how to make stock using various scraps?

[@ReggyRay289]

I buy them from Costco and freeze the whole pack, then pull one or two of the packs out of the freezer thaw them and then straight into the air fryer super crispy and then I sauce them with anything out of the fridge straight

[@internetshaquille]

No salt??

[@ReggyRay289]

@@internetshaquille no, just straight, I find most hot sauces have enough salt

[@oo-ek5pn]

My new favourite channel

[@skang530]

Solid advice!

[@turglow]

Sick good eats reference

[@ashleighzoda738]

For some reason this reminds me of one of your older videos when you cooked chicken sous vide lol

[@internetshaquille]

I actually came really close to titling it “how to eat chicken wings every day until you die”

[@createdequities]

Does this same technique work with bigger bones like legs drumsticks or thighs? Is it worth doing for those bigger pieces?

[@internetshaquille]

You could argue it’s even MORE valuable to do it on larger pieces, so they’re evenly cooked on the inside

[@createdequities]

@@internetshaquille so I can literally microwave a chicken leg til it’s cook through and then just finish it off on my bbq? What’s the catch

[@internetshaquille]

Yes. For a big piece you may need to lower the power level

[@dillonfabianfallil1942]

Annnnd he’s back… snarky Know it all comments with genuinely smart, nifty kitchen hacks that I’m actually going to use! Thanks bro!

[@jukbob12]

How does sous-vide rank for doing the pre-cook? My thought is that it would leave the wings too wet aftewards.

[@internetshaquille]

it shouldn't be much wetter than poaching or steaming tbh

[@cameronh5442]

Great video!

[@be.random]

Sorry late to the party, hope this finds you but can you batter//bread//fry these once thawed?

[@DanSOSRS]

hey man, long time fan. wondering if you have product information on the steaming rack you use. everything i found online seems to be either not stackable or kinda tricky to remove from a pan.

[@Anmolorb]

Ninja Foodi Deluxe Reversible Rack Model:101SH400

[@richarddresden6869]

i don't have access to the internet can you put this on a dvd or cd-rom and send it to me? thank you.

[@thwgn138]

Best I can do is betamax

[@dylanlahman5967]

Does this apply to drumsticks?

[@SeanQuinn4]

I've got 2 racks of ribs in my freezer for the same reasons 👍 might do a similar prep for those.

[@Ignaciodev]

hmmm, this seems like alot of work, I buy wings, season and add them to the oven. What is the point of precooking the wings before freezing?

[@anardone93]

Do most of the cooking upfront, so wings are five minutes away next time you want them

[@dyllburg]

BRO PLEASE GET INTO THE WORLD OF WING SAUCE RECIPES

[@ryanmraz316]

The thought of using chef mic as a method of cooking wings is killing the buffalonian in me, but suppose I shouldn't knock it til I try it 😂

[@apclark]

If you saw David Chang's devotion to the AnyDay + Chef mic combo you'd be amazed. Also ATK's Lan Lam has a video on microwave tips that's changed my perspective 🤯

[@internetshaquille]

Chef Michael Wave is my close personal friend

[@grambottle033]

@@internetshaquilleFiling that pun away for when my niece and nephew get older. 🤣

[@AstroNotNaut]

Any idea on where to find a multi-tiered rack like the one used to steam the wings?

[@thorinmesser]

I think Ninja Foodi™ Deluxe Reversible Rack Model:101SH400

[@AstroNotNaut]

Thanks!

[@JimWitschey]

Another good'n. Thanks Internet Shaquille

[@Djiggity]

Best KZbin channel

[@Phoenixx713]

I'm also going to pray for the big bag of frozen precooked ones at Costco to go on sale, but if not, thank you so much.

[@MattCroushorn]

The thought of putting raw meat in the microwave makes me physically anxious but by golly imma try this

[@internetshaquille]

When the lid’s on it’s just a steamer! Good for fish and taters alike

[@MattCroushorn]

@@internetshaquille I believe Shaq help my unbelief

[@ndylion]

would this style of prep work for drumsticks too? or are they too big

[@internetshaquille]

It would work even better! You could argue it’s not necessary to double-cook wings because they’re so small. With drumsticks, it’s even more imperative to cook the interior properly

[@rebeccawalker5872]

hi mr natshaq i would be delighted to know your opinion on microwave ovens that dont have the spinny plate thing on the bottom i am a big fan of them because popcorn getting stuck in one position when it opens isnt a bad thing in them and you dont have to spread out your foods in a ring. if you have any experience with them i would be delighted to know

[@mattd2026]

Important video right here sir

[@hunterharris1577]

Truly goated that you mentioned the baking soda/dry brine method. Proves that you know your stuff and might actually convince me to try the microwave method 😂

[@christianjwong]

My savior. I legitimately just bought a bulk pack of whole wings yesterday lol

[@georgen9838]

"you can save chicken wing tips all year, even if you only make stock once" what kinda freezer space ya thinkin' we got, son

[@arowley97]

Patiently waiting for the next cocktail video, the Amaro video a few years back was so enlightening.

[@plainwlkr8]

From Buffalo, I really enjoy the cooking prowess that chefs use to cook wings. Wings are a garbage food. Buy them when they're affordable, deep fry and make your own blue cheese dressing from scratch (1 part mayo, 1 part sour cream, lemon juice, salt, parsley if you have it and crumbled blue cheese.) If you want to save for a later date, freeze, thaw, pat dry and deep fry.

[@BacchusGames]

Is there a reason you couldn't sous vide the wings for the first prep?

[@dawsonbrown8074]

Dumb question, but if the oven is at 500 would the parchment paper not burn?

[@Sketchyyo]

Im completely removed from cooking youtube. But i can left u go shaq. love the vids.

[@user-gp5yz5yz4x]

I always wondered what benson was doing

[@haleythomas7518]

Is the step of letting them cool completely necessary, or just in theme for the make-ahead thing? I wanna eat some tonight and save the rest for later :)

[@internetshaquille]

I guess it's not totally necessary, but if you keep cooking straight after phase 1, they might get overdone

[@TamaSifaga]

4.36 is that double bagged, what's the reason for that. Thankyou

[@CaileanMacLean]

There's multiple bags inside the big bag, so the wings all stay together for convenience but he can grab just a small amount at a time.

[@arctic5177]

Are your reheating times based off the chicken wings being frozen or thawed?

[@christinadejesus]

My motivation for cooking has decreased with every increase in food price. Thanks for acknowledging that the cost of food is an imperative in how we choose to cook. I hate watching people casually cook a pound of beef right now like it costs the same as a gallon of water. More people should be making videos on how to survive right now.

[@creepinshadow247]

The precooking could also be done sous-vide right?

[@internetshaquille]

Yes!

[@N22883]

Would someone be able to tell me what Shaq is doing at 4:36? Does this prevent freezer burn?

[@internetshaquille]

I divide the wings into servings of about 8, then put those into a bigger bag. That way I don’t have to defrost ALL of them at once. Good question thanks for asking it :)

[@dushfly19]

i think he's just putting them in batches so its easier to thaw/cook on the day. and putting all the batches together

[@N22883]

@@internetshaquillethanks!