this is how to make banging KFC style hot wings at home what I was quite surprised about is like how little resource there is how to make really good fried chicken I reckon that's because a lot of people have recipes that they like to try and keep close to their chest and everyone's got their own little teers it's quite a little bit of trial and error and I also think there's a a bit of personal preference that goes on with chicken what I'm doing now is making a marinade for the for the wings and we marinate our wings for at least eight hours what I add there is uh little bit of chicken stock some Sriracha some water and a little bit of dashy powder I'm using Flats uh I love Flats I think they're they're the Superior part of the chicken wing uh but you can do this with whole chicken wings if you like to they're a bit more easy to eat realistically what you want is not to be chewing on a chicken bone you want to slip the bones out nice and easily the meat to come clearly off each side of the bone I'd marinated those for 8 hours made a fewe time and the salt in there and the the combo is just going to do all the work and make them really nice and juicy tender and flavored all the way through what I'm going to do now is I'm going to steam These Wings if you don't have a steamer you could just very simply bake them in the oven get rid of that first layer of of raw toughness to the wings steam them 35 minutes if you were baking them just you could bake them for like 20 minutes a fairly low temperature you will lose a little bit of the um of the marinade but I'm going to show you how to make a sauce with it basically a buffalo style sauce afterwards so nothing will be wasted whilst that steams I'm just going to make my dry dredge if you're cooking a wing from fresh lots of the moisture will just naturally escape and that'll create a barrier between the wing and the dry dredge which will make it sort of flake off so you can get the craggy most beautiful chicken wing you've ever seen But if when you're eating it all of the wing sort of falls apart and you get left with chicken and dryed redge what what's the point but inside this dyed redge we've got baking powder 25 G 16 G of garlic powder 6 G of onion powder 95 G of salt 60 G of can pepper 30 G of stares 25 G of MSG 20 G of of white pepper six G of black pepper 600 G of flour and 200 g of tapioca starch so tapioca starch a lot of the recipes I've seen use corn starch I've found that tapioca sort of sticks to the wing better and adds a really nice light crunch whereas cornflour can be a little bit too craggy the best kind of buffalo sauce has a load of butter emulsified into it so it's nice and Rich so that's sriracha and then wora sauce just a splash little bit of kayenne a little bit of vinegar it's should be I think Frank's Hot Sauce but we obviously use f Sriracha which has got a little bit more depth it's fermented it's got garlic lots of garlic in there and then what I'm going to do is just get that over the Heat and slightly warm it up soon as it starts to get warm I'll take it off the heat and just Mont a little bit of butter into it Monte just means emulsify so just little bits at a time got nice nice cold butter so it emulsifies nice and quickly basically emulsification is just you're just adding one fat to something that shouldn't naturally mix with fat so every Emulsion needs it needs water essentially so you know you could even think about this similar to like a b blonc or anything like that youve got a base of liquid and you're just slowly slowly off the heat if you had the heat you're just going to split the Emulsion and already you can see it's gone that nice sort of orang Tangy Buffalo color that's what you're looking for it's slightly darker than most buffalo sauce just got to wait for 35 minutes we'll come back to this as soon as uh our wings are cooked and then the process just takes a little bit more time but I guarantee it's worth it so that has been 30 minutes in the steamer they're now cooked all the way through you can see the bones starting to poke out of them the best way that I found to make sure that they're really well coated I take out a little bit of the um of the resting juice now you've got all your marinade plus any juice from the chicken that's come out so natural collagen and I'm just going to add the rest of that into my buffalo sauce this is a really good hack to get more flavor running through the Buffalo and they're still nice and warm be delicate with them cuz they are fully cooked add in small portion of your dyed dredge so that is going to start the the first layer of sort of Crag and crust and be fairly generous you want them fully coated and then what we're going to do is let let them chill down on a tray in the fridge so you can kind of see you've already got this like layer of crack that's formed it's going to stop that outside layer from falling off but also it's going to be really really well flavored cuz you got all the combo stock in there as well and it's important now to let them fully dry out so that'll take you know any anywhere between you could do this the day before or you could do it for four or 5 hours we've got the Dy dredge here and then we've got the thing that we dip them into before we fry so again does seem like quite a long recipe but there's method to the madness cuz we found when we used egg whites they the the wings develop this really nice crust so got egg whites in there but buttermilk in there got water in there American recipes the buttermilk is a tiny bit finer I think we've got slightly thicker uh thicker buttermilk over here but yeah and then you want to add a little bit of corn flour now these Wings have cooled down you can see you got this nice layer of dredge it's nicely set and what we do now is we just go first one is Into The dryed Dredge Pat them off really nicely you really don't want like I think misconception when you're frying chicken is to get a really nice layer of thick dryed dredge on there and that makes that craggy effect you actually kind of want the opposite you want a really light layer otherwise it'll sort of just flake and come off at the end of the day you want to be tasting the chicken not the dredge I'm just going to lightly Pat off all of that that dredge and you can still see all the chicken it's still not very heavy coating okay then into the wet and then back into the dry so really nice and light and then what we can do is we can start loading it directly into the fryer once we've got them all made so favorite Chicken in London is probably butchies I think but then I love chicken sours as well my Su chef at fou is said that I've not tried Popeyes and apparently Popeyes is the best let's have a little debate in the comment section Popeyes or KFC this is American food you know where you guys came up with it you invented it you mastered it shipped it around the world for me chicken a chicken wing is the is the height of American food having opened a chicken restaurant you really do appreciate how much work goes into it and I just fully respect it to do good chicken you you've got leev like you need attention to detail you need really good ingredients you need sort of like an appreciation of flavor cooking a little bit of science right so I'm blanching in the fryer and look at the state of those they're styled on KFC hot wings cuz that is my favorite hot wing but we just use much bigger Birds because as are as are a lot older they're going to actually blanch for quite a fairly long time so there's a few spices in there so you don't want to take them too dark um but I reckon we're going to blanch that 140° for about 7 minutes just brought that buffalo sauce up to the to the heat been 7 minutes now and the first fry is kind of done so just let them relax and let them rest for a little bit and then we'll whack them in the 190 fryer just to get the final crisp it's easy enough to do at home you to be honest you could probably if you're doing at home get yourself a probe and a heavy bottom pan we'll whack them in the 190 now and that'll just add a really really nice layer of crunch so foul we make this blue cheese fondue good quality soft blue cheese and you basically it's basically a halfa the best blue cheese is always it always should be dippable so there are our finished wings and what you can see all these little ribbets and all of these little beautiful craggy bits that's basically from the tapioca starch flour and importantly the B uh the baking powder so that's what makes it all expand and the water and protein in the buttermilk and the eggs leads to those beautiful ridges and that's what you're looking for we had our chicken seasoning and finished with some ches so that is it that is the ultimate buffalo blue cheese chicken wings