Why Wings Are Actually White Meat and How to Make the Best Wings | Wings | What's Eating Dan?

Last year, Americans ate 1 billion chicken wings during the Super Bowl alone. Dan explores the science behind what makes this favorite food so satisfying to eat and busts the myth that wings are dark meat.
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[@JoeLarge]

Dan, I think you have found your stride. Some scientific facts on details of the food and then how it relates to features, preparing and eating the food. A mini-spin on Alton Brown. I like it. Hope ATK let's you keep this type of format. Very well done.

[@vwsaiphone]

Joe Large he’s like a nicer Alton Brown !!

[@Succubusisis]

Hit the stride also more literally, speaking at a normal tempo like his older videos. 👍

[@vwsaiphone]

Succubusisis 100% it’s just a great video format and he’s calming at the same time

[@mettalafin]

Fully agree! This and Brad's it's alive! (Bon Appetit-channel) are the best cooking-series on KZbin. Both are very informative and entertaining with high production value and hosts who definitely know their stuff

[@fundjckue2036]

This is the first time ive ever seen such helpful constructive comment ever on youtube

[@patricianorton3908]

I love your brief instructionals! The best part for me is that you don’t just tell us what to do, but always include the why. 🤔 When something makes sense to me, I remember it so much better. Thanks Dan 🍗 🐓 👌

[@jonschmidt1545]

I used the method you guys (ATK, CCountry or CIllustrated) to reheat pizza to also reheat wings. Low heat in covered pan for about 12 minutes. Still crunchy on the outside and moist in the middle.

[@MsAmandolin]

I love this series so much and now I’m really craving wings. Also, I could listen to Dan talk about anything.

[@petertrigiani1088]

It’s very nice to understand how certain cooking methods perform better through unbiased testing like the videos made on this channel. I also really enjoy the scientific terminology used to help explain how these processes work!

[@Zelmel]

Dan, you're the best. I could watch you talk about food and cooking all day.

[@becauseimafan]

As an 80's kid in Canada, I remember my parents buying huuuuge bags of "leftover chicken cuts: wings" from the grocer for *two dollars!* and we'd fry them up at home and add soya sauce and brown sugar (maybe it was maple syrup and brown sugar, hmm). They were so delicious and messy and fun to eat! And so cheap!! Until restaurants and grocers caught wind of it, and things like the Superbowl got popular here, and now wings aren't cheap "leftovers" anymore. Oh well! This video made me think I might take the time and effort once there's a good enough sale to try it myself! Provided I buy enough for trial and error of course, haha!

[@DanSteigerwald]

I made these wings for the super bowl and they were hands down the crunchiest wings I have ever cooked. The coating stayed crisp for hours, even after sitting out. Some were even crunchy the next day for lunch.

[@WatchingNinja]

I love this. You add in a great balance between scientific knowledge, cooking method, and humor.

[@berkdiler]

Dan, thanks for these amazing, fun and instructive videos. Here are a few topics I would love to see you cover: - Tomatoes: when to use fresh vs. canned tomatoes - Raw fish: best practices for storing, preparing and consuming raw fish at home - Coffee: A general video about the science of coffee preparation - Onions: Some recipes instruct to deeply carmelize while others say to just until softened - why? - Herbs: fresh vs. dry - Carmelization: I notice that when I am sauteing a batch of chicken, the bottom of the pot gets saturated with chicken fat which prevents a nice glaze from forming and chicken skin crisping up. When is less oil better? - Salting: Some recipes call vegetables to be salted before caramelization while others instruct to withhold - when should one salt during cooking vs. seasoning. - Kosher meat and poultry: It is already salted - does brine/salt still help or hurt? Thanks!

[@elianabutler3207]

Great suggestions!

[@michellehasty1038]

Dan, I wonder if Alton Brown is your mentor? I am a fan and your videos remind me of his. In a good way! I love hearing about the science of food and recipes. Carry on!

[@Ghanshyam00000]

I love your detailed instructions I know drumstick and flat but didn't know the tip why people discard that nice and informative video thanks.

[@kylemwalker]

i'm really liking these little video essays/love letters to food. It's a good little logical breakdown of why you/we should love and respect that food.

[@tomc.6073]

Great video Dan. When my daughters were growing up, they tried to be fussy about parts of chicken they liked. I told them this is not a restaurant and good news... chickens come with 2 of everything. Cheers,

[@evilcab]

Flats is the best, no contest.

[@beastslayor1017]

zeta555 with a drum you don’t have to deal with the second bone

[@Medium-RareSteak]

BEASTSlayor101 but then you got that dumbass cartilage

[@MrOuchiez]

zeta555 - Shhhhhh! Don't reveal the secret!!!

[@SkyreeXScalabar]

@@beastslayor1017 you can suck out the meat between, use your fingers to poke it out or tongue

[@charlene3523]

BEASTSlayor101 it’s funny how people find it annoying lol just split the two bones duh

[@tracygarcia2704]

Great tips and enjoyed the education!

[@rockshot100]

Great short segments Dan, all very informative. You have a nice voice and personality as well.

[@flegory]

This is great, thanks Dan. It's like a less silly 5-minute version of good eats.

[@vinstinct]

Less annoying too.

[@dwaynewladyka577]

Very good explanation. Like the process of making chips, twice frying makes them crisper.

[@PastorJack1957]

Very well explained. Of course I've been cooking them for years, in the oven. I'll try this out very soon!

[@ShovelShovel]

I like that you didnt even attempt to pronounce gochujang

[@FurryWooki]

These vids really are great. Not too much science, not too long duration and you still get cooking tips.

[@jkledis]

Dan I am so glad I found your videos - thanks!

[@japoniumbr]

this channel is gold

[@JordanNHoule]

Great series guys!

[@blahtherr]

this series is awesome! i love hearing the science behind some of the techniques and tips and tricks on how to best perfect different recipes! keep it up!

[@timihobbs1992]

I never made fried wings, I make a marinade with oil, sunflower seed or safflower and some toasted sesame oil with soy sauce (Tamari) & fresh ginger (finely grated) cook in a hot oven on a parchment paper lined baking sheet and BAM! they are great!!!

[@paulsmith9341]

I just bought a cast iron dutch oven. Seems perfect for frying wings!

[@18deadmonkeys]

I can confirm that it absolutely is.

[@Jorrell81]

Thanks Dan

[@cristrivera]

Great video as always!! Thanks Dan👍🏻👍🏻

[@spacecorgi3074]

I used to hate the flats on a chicken wing but since I discovered how to debone them within a few seconds, they've become my favourite. The drumette has too much cartilage in with the meat that gets stuck in your teeth with you still can't get around the bone deep enough to get all the meat, but the flats once deboned are basically a gormet chicken nugget imo.

[@etherdog]

Dan, your best mini vid yet! Inspiring especially with the gojuchang.

[@Rob_Diamond]

Definitely gonna try this. Thanks!

[@j.a.1785]

Dan, love these! Great content!

[@shaimaasaad8984]

It's amazing...love your videos👌😍

[@eggplantfool]

every time you put out a video you blow my mind Dan

[@jackiejanetm]

I like the flats best! Great video!

[@stuartstuart866]

Only 1 complaint - music overpowers the narration

[@musicalplexus3990]

Nah, the music is nice and balanced :)

[@mauz791]

@@musicalplexus3990 Not really, some people can't really hear properly as the music is distracting. Just tone it down a bit

[@David-sp7gc]

We have switched to a hot air fryer. I will try the half cook and rest method. It should work.

[@hollym5873]

This was a great video. Very interesting and informative. I need to go buy wings now, bye

[@elianabutler3207]

Can you cover a video on tomatoes? E.g. when is it best to use canned tomatoes vs fresh tomatoes?

[@gregfredericks5201]

Thanks Dan, Great video.

[@jos031arx]

Better format than old ones

[@rickeys]

I think the most satisfying cut is whacking it apart with a cleaver. Mind you, accuracy and care are key or you'll damage bones (finger or chicken).

[@janereyes8352]

Fantastic video, Dan. I remember your debut on ATK when CK was a jerk to you, but you held your ground. Now you are a seasoned (no pun intended) pro. Well done!

[@victorv5109]

Jane Reyes Do you remember the title of that video?

[@220Rick]

Great video, learned a lot, thanks.

[@christinehebert2276]

Enjoy the video thank for video have a bless weekend

[@victorbenner539]

I believe you re-found your Groove Dan. This series started out great, got a little flat and this one gets you back on top. For starters, I never have thought about if wings were white or dark,now I know. Although your birds were most likely Cornish cross and I don't believe that they can fly even if they wanted to. I'd be curious if there would be much difference with a heritage true free range bird? I like the double fry technique. I'm wondering if that might work for grilling/BBQ to help keep the sauce from making the skin so soft. Something to try next weekend, thanks.

[@PaulMorini]

Nice... Great info, much like double frying potatoes... Thanks for posting...

[@lawsonporter6113]

The flap is incredibly easy to eat if you grab it from both ends and twist in opposite directions which will remove a bone and loosen the other.

[@ralphcraig5816]

The twice fry thing is a restaurant trick to have the food ready in a hurry. Works for potatoes, french fries, as well. Try the first frying at 325, when ready for second fry up the temp to 375. Yum...

[@workingguy-OU812]

Excellent - learned about double frying

[@VardhanShrivastava]

Yes. I enjoyed this video. I think greatly about this video.

[@hanjamin300]

Did I enjoy that video? Yes, Dan, I've not come across any video with or by you that I've not enjoyed. You are making this pandemic bearable!!!!

[@JoeCarr1123]

Hit all points in this video, knowing the science behind what your are cooking helps a ton in the professional kitchen.

[@katydidiy]

If your are going to cut up a whole chicken, you can take the wing off with a generous portion of the neighboring breast meat. Save the wing tips for stock and add to the carcass of the rest of the bird, especially the back, and if you're lucky you'll have a neck bone too. Just freeze that stuff until you're in the mood to make stock.

[@entrancedunicorn]

What are your thoughts on baked wings? Serious Eats has a baking powdered dried variety and I'm thinking of taking the plunge with it this year.

[@susankana3604]

Dan, that was a great video!!!! Explained well in an easy scientific manner. And you were live! No pictures. It was so, so well done. How I look forward to my ATK teachings.

[@faradigiorgio6019]

I'm very ill right now. ATK will help me get well. Great show.

[@hellohangfire]

Dan, I really appreciated this video. Thank you for being my Food Nerd hero. One small detail: you showed the soft skin on the once fried wing, but only provided the sound of the crispy skin on the twice fried, not the visual to prove it. I think we (and by we, I do mean you because I’m going to work) should make a billion wings today and show the visual. I’ll swing by and help you eat them after work (if there are any left).

[@geoffreychadwick9229]

Serious question for the test kitchen pros - for those not able to deep fry at home, alton brown steams his wings before baking - how about a test kitchen trial to figure out the best method to prep/steam/sous-vide/bake wings for crispy results? I've tried alton's method with relative success but the natural smoke point of chicken fat means not only needing a drip tray in the oven to keep drippings away from an element (cooking on a wire racks helps crisp all sides) but it's still been tough for me to be truly satisfied as my oven isn't consistent enough between batches for a true scientific comparison!

[@barfman7767]

Tried the Alton Brown's way too... by steaming... and cooling in fridge to dry them a bit and "oven frying"... a long and tedious process. Baking soda on the wings will lower PH and increase Maillard reaction and pop them in the oven is about the same quality in terms of crispiness but at a much faster process. Unfortunately, they are ugly looking wings since the juices leaking out tend to discolor the wings visually during the baking process. But of course, frying is the best way for ultimate presentation, crispiness but a lot more oily. Also by using water in the batter also increases potentially soggy battered wings. I have seen, but I haven't tried it, by using vodka (almost pure alcohol as a direct replacement of water to make a batter. That should be theoretically a zero chance of a soggy batter, because there is no water used in the batter whatsoever and top of that alcohol evaporates during cooking, or in this case... frying. I wonder if air frying would be the perfect compromise, still do the vodka battered wings, but spray a very light coating of PAM or equivalent just before air frying. Might be a bit more calories compared to traditional oven frying, but should be a lot less compared to deep frying.

[@TheCaribert]

Can you do a segment on how to attain a crispy air fried chicken wing? Using oil is messy, sort of dangerous and I never know what to do with the left over oil. I have made several batches of air fried wings, but they never stay really crispy when doused with sauce. Thanks!

[@thorhale]

keep killing it dan

[@clairechapin6901]

Love the whole format of your videos. Science,sense,and show us how plus end results. Very good for a video that runs so little time. Great job, been following your work for a long time. Keep up the great work!

[@AmericasTestKitchen]

Thanks for watching!

[@paulmeyer5221]

Thanks for your wing tips! I'm curious if the coating can be altered to allow for a gluten free version? I have Celiac disease and would love to try your recipe, but I'm not sure that a gluten free flour will produce the same result as your wheat included recipe. Do you have any ideas?

[@stocktonnash]

The Title Monster strikes again!

[@MinhNguyen-wk5fr]

I'll take that title over click bait title anyday.

[@GoCrazyBaby3]

The flat is the best piece and you can at me on that

[@maksuree]

Cheaper drumettes for me 🤷

[@florascent9ts]

facts!

[@ItumelengS]

Flats!

[@probablyrez]

I watched this video when it first came out, and youtube thinks I want to watch it again. No complaints.

[@vwsaiphone]

Hell this was a satisfying video to watch Do one on mashed potatoes!!!!!!!!!!!!!!!!!!! Or or how to make pretzels!!!!!

[@justinngam4901]

Dan is a beast

[@tantrictriathlete]

Another great one. Now you’ve hit my two favorite foods. Wings and Burgers 😃

[@marjoriejohnson6535]

Back in the early 60's I could buy whole chicken wings at meat counter for 10 cents a pound. Drumettes were fixed in different barbecue sauces, flats were either fixed with peeking duck spices or oriental honeyed and tips were fried till browning then went to stock pot.

[@marjoriejohnson6535]

Talked to some friends and they reminded me...they were 10 a lb

[@johnr7663]

After seeing this on the show it's the only way I've made wings at home. Excellent technique.

[@myloflex]

Interesting...I'm going to "borrow" some of those principles and apply it to what I've already tried and like...see what the end results are...

[@dalestearman9655]

Fry twice, eat once. Got it! Thanks Dan!!

[@WilliamDye-willdye]

Does the benefit of frying chicken twice apply to pan-fried hash browns? My hash browns are OK, but barely worth the extra effort of rinsing out starches and drying, and too time-consuming for weekday breakfasts.

[@Species710]

I've heard a potato ricer helps with crispiness for hash browns.

[@michaelwesterland1853]

William Dye, great hash browns always take some work. The best way I've found to make really crispy ones follows Kent Rollins' recipe over here: m.kzbin.info/www/bejne/qqWuY4yGlMasj6s And yeah, it does take time ta make 'em but it's worth it I'M HOPING.

[@etherdog]

I agree that Kent's recipe works well, but another hashbrown tip is to grate your potatoes, put them on a side towel, covered, and microwave on hi for 2 minutes. Then follow the rest of Kent's instructions of cooking covered for 5 minutes, flip and finish for 3 minutes. Creamy on the inside and crispy on the outside, no rinsing necessary.

[@cristrivera]

Dan, does frying twice apply to every fried food?? Because a great deal of fried foods soften over time🤔

[@rhaehodges]

Foodie by birth here.. loving your imputs Dan; simple and true. Music sounds like barf.

[@sonoftheright]

One small thing you missed: the perfect flat is one that allows you to twist the bones apart, slip the smaller bone out of the wing, and then use the remaining bone as the stick to your delicious wing popsicle that you can eat in one bite.

[@BrianMcNay]

Dan is DEFINITELY the man

[@avatarnemo1]

I'm worried about overcooking the white meat with double frying; do you cook the wings only half-way during the 1st fry?

[@matlit1859]

What do you think about oven baked wings with baking powder applied to the skin?

[@adamjack7891]

For the “flats” you can eat them really easily if you: 1) remove the cartilage connecting the bones at the ends 2) twist and remove the small bone 3) twist and remove the large bone 4) eat it whole

[@nikosganadakis5218]

When prepping flats for deep fry, you can twist and pull (or push) one of the two bones straight out. This leaves you with just one bone holding all the meat and skin, making it much less messy to eat- but no less tasty :D

[@aidenarani]

I never would have thought that it was white meat! Also, that is 100% the best part. I will leave the drumsticks for others.

[@raytonlin1]

CI 1805 Wings FInal END CARD FIRST

[@ropro9817]

wtf does that even mean?

[@pepperman42]

I guess we will have to wait for Dan's next follow-up Q&A video to know the answer.

[@1019wc1019]

@@ropro9817 it means they left the file name as the video title on accident. 3 hours later nobody noticed yet lol.

[@paulschneider7611]

13 Hours now and nobody has noticed...

[@1019wc1019]

@@paulschneider7611 blame the intern

[@marcamusprime9513]

I clicked because of the title, and stayed for the wings

[@TheOneVictor]

I know it's a good video when I'm hungry afterwards.

[@kennethmaese4622]

I'm in love with Dan 💘

[@vanessacarr8849]

Do all oils give off carcinogen toxins at smoke point? If so, which ones, at what temperature?

[@BillHalliwell]

G'day Dan, Darn you, Dan, you and the international dateline! I always see your videos when they are posted because I've 'bracketed that bell'. Now I see you cook absolutely delicious food, like these wings and it's 1:15AM! where I live. There's no chicken wings in the freezer and nowhere in the little capital city Hobart where I can buy them. Seriously, thank you for this video. Coincidentally, a friend of mine gave me a huge tub of the "very hot" versoin of that Korean sauce. I love hot spices but I've not had the cohunas to try this sauce yet. The only English on this tub is the bit that tells you your tounge and taste buds will dissolve with the hotness of this sauce... OK I'm para-phrasing. Thank you too for the science behind why I'm a fat bastard... gee, thanks ;) Keep them coming. Outstanding work! Cheers, BH

[@SomethingNewToDo]

I wish you said a little more about the wing tip. You said it gets really crispy when you fry it. If there is very little meat on it, what's the point? Are you also eating the bones?

[@becauseimafan]

But they do have skin on them, which is the part that gets crispy, yum!

[@paolodibello5991]

Question: Do you think it's dangerous to sub flour for gluten free flour?

[@BarrieBrown]

1 tablespoon toasted sesame oil 1 teaspoon garlic, minced to paste 1 teaspoon grated fresh ginger 1 ¾ cups water 3 tablespoons sugar 2-3 tablespoons gochujang 1 tablespoon soy sauce 2 quarts vegetable oil 1 cup all-purpose flour 3 tablespoons cornstarch 3 pounds chicken wings, cut at joints, wingtips discarded

[@rplittle66]

How about a recipe on those Korean chicken wings?

[@tedrossino]

We don't do recipes, He is here to teach you the science of cooking. Go somewhere else to learn the art of cooking.

[@johnreynolds4393]

The modern day Alton Brown you are DAN, good job

[@janekailey2173]

Love Dan, HATE the WAY-TOO-LOUD and very annoying "background" MUSIC!

[@charlene3523]

Jane Kailey nah i like the music, it’s light and fun

[@callanspicher2808]

If you are doing a dry rub, would you have to double fry?

[@gregjohnson720]

Dan I live in Brazil and in regards to red meat I like rare to med rare at the most (my French heritage and lots of time. Visiting France). Brazilians like meat cooked a little more. The other day I was in a restaurant and a customer told the waiter that she did not want a bloody steak. I could not take it any more. I told her that all animals that are butchered and bled so there is virtually no blood left in the body of the animal. What is left is myoglobin. I wrote the word down for her and told her to Google it when she got home! Another bit of Brazilian dining culture is that they have a habit of saying (translated from Portuguese) “ I want my steak FROM medium rare to rare”. I always tell them that you cannot UNcook meat. In other words go front medium rare back to rare, but it is possible to go from rare to medium rare. It is like math!

[@conqwiztadore2213]

Solid beard brah im jelly