I cooked with your highest score wings, that’s the best wings I had for a long time

FOR THOSE OF YOU WHO ARE IN A RUSH WHILE WATCHING THIS LIKE I WAS: 16:47 great classic wing (twice fried method) 9:38 crispier heavier wing (3 part breading method) He said these 2 methods are tied. Twice fried is classic taste, and 3 part breading is a heavier crispier wing that holds sauce better

Wing spice for 1kg (2lbs wings) halved from the video 1/2 Tsp Garlic powder (optional) 1/2 Tsp Ginger (optional) 1/2 Tsp Onion powder (optional) 1/2 Tsp Cumin (optional) 1/2 Tsp Paprika (optional) 1/2 Tsp Chili powder (optional) 1/2 Tsp Black pepper 1 teaspoon Salt add 2 tsp of spice mix to 1 lb of wings and shake add 1 tbsp flour and shake make 1 lb of wings at a time in the air fryer with all the optional ingredients it makes a delicious dry rub, but it's a bit of a waste since it just gets covered by the sauce 250F for 20min Fridge for 30min 400F for 8 min or just 400F for 25minutes if you don't want to mess around Wing sauce: 1/2 stick of butter 3 tbsp sricha 3 tbsp honey 1/4 cup each: soy, mirin, rice vinegar (I added cornstarch in cold water and 2 cloves crushed garlic) Simmer for 5 minutes or a Simple Honey garlic I found: ½ Cup Honey ¼ Cup Low Sodium Soy Sauce 1 teaspoon Sesame Oil (optional) 1 Tablespoon Grated Ginger (optional) 4 cloves garlic large, crushed

Hey Mike, my 10 year old watches your channel and is a super fan. He has been wanting to make your wings for ages but he had quite a few allergies (corn & gluten) so we brainstormed and landed on an amazing crispy chicken. Tapioca starch to dredge, egg, and crushed up kettle cooked chips for breadcrumbs (we used a coffee grinder for fine and rolling pin for medium fine). Followed your suggestions and they turned out AMAZING! His heart was happy and belly was full! He wanted to make sure I shared with you ;) thank you for the channel and info he is a big fan!!

As an experiment I did the twice fried method (awesome), then I did the twice fried without taking them out to rest in the fridge, so 20 minutes at 250 then bumped up the temp to 400 for 10-12 minutes, and it was indistinguishable to me. Same result, much easier, less time. It'll be my go to method going forward.

I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don't stick, air fry for 15 minutes flipping at least once during cooking :)

The fact that I'm sitting here drinking a beer while my air fryer is currently working on the baking powder method and digging this video says a lot. This is an amazing review. Thanks a million from Chicago!

I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬

My wife and I are brand new with using an air fryer, literally! We just happened to buy this exact air fryer for Christmas. We haven’t used it yet, but our first try will be chicken wings. So I opened up KZfaq and this video was the very first one to pop up. Great video on the topic and it was even a bonus that you used the same air fryer we had just bought. 👍👍

I tried the "double fry" method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good... the plain was great as well!

Him : basic pantry items Me : sounds good Him : gochujang! Me : ಠ_ಠ

A note regarding the COSORI brand air fryer... there's been a recall (US, Canada, Mexico) of the air fryers by the company due to a fire risk! (February 23, 2023)

I tried this recipe today and it was the best wings ever. I didn’t have some ingredients but used a little Louisiana hot sauce and clinched garlic. It was so good I wanted to drink the remainder. I can’t wait to eat this again.

Lovely I never thought about doing it this way can’t wait to try this out thank you my friend ❤️

I’ve been looking for several cooking accounts, and I think your recipes are at the exact point where you speak to my current cooking abilities AND challenge me to try new things.

I don’t know if I told you this or not, but your sauce recipe is my absolute favorite and my adult son‘s favorite too, it’s a huge hit! I am cooking this right now for my husband tonight. What a great recipe thank you so much!!

FANTASTIC!!!! I did 1-3 baking soda 1 and flour 3…. And tgey turned out AMAZING!!!!!!!!!!! The only thing I did different was I had some whole milk that needed to be used up… so I squeezed 1/2 a lemon into the milk… this is a natural way of making buttermilk… soaked an hour… and YES!!! Win!!! HUBBY loved them! I have the Breville toaster oven, air fryer combo and did them exactly the same… the sauce is unbelievable!! Thank you!!

When making breadcrumbed stuff in the air fryer I typically put oil in the breadcrumbs themselves since it doesn't fry that well without it

I feel like we have a different understanding of basic pantry items. LOL

I actually do the twice frying thing but with baking powder, 250 for 15 minutes then 400 for 10 minutes with a 15 minute resting time between. Works fine for me every single time. I have also done the 3 part breading before too, but normally I serve that on pasta

Just made these! Are used to do the baking powder thing all the time. But I tried the flower, baked at 2:50 for 10 minutes, let sit for 10 minutes and then cooked at 400 for 10 minutes. Soooooo good 👍

The right answer is J kenji Lopez alts oven wings except in an air fryer. Teaspoon each of sat, cornstarch and baking powder per 1 lb chicken wings. They are incredible.

Some guys brag about their Tesla’s on tiktok, this man brags about his air fryer

Thanx for doing the work. I tried the 2x method...liked it a lot. Also, air fryers are PERFECT for day old, store bought chicken from the grocery. The air fryer crisps them up...and even works beautifully on the rotisserie chicken the next day. Just 5 minutes or less at a 370 or so setting.

I use a breading mixture of flour corn starch parmesan cheese and Lowery's season salt and i get great results. I also use a butter flavored cooking spray, and I don't know why, but it works great for me Also, par boiling works great for the frozen wings, like if you buy a big bag of frozen wings I put them in the pressure cooker for 7 minutes to get all that solution out and to cook the meat, fridge it then fry it

I've tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things. This is what you have to do in order to get non-chemical tasting and crispy wings - though they still may not be anywhere close to a 10, because Reasons: 1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder; 2) You have to use a LOT of baking powder - like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.; 3) There are two kinds of baking powder - one has sodium aluminum phosphate, and the other doesn't. I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it. When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it's there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it's not, you'll be good to go for crispy wings, though any seasonings will be "blanded out" a good bit. That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.

I bought a Cosori after watching your video. I'm blown away. I've made perfect fries, wings, bacon and pork chops with it. Next up, basque burnt cheesecake! Btw your gochujang sauce recipe is bomb. Thank you for this video!

What a great idea! Thank you so much for all your hard work and eating. That was a lot of fun!

Did the flour method with salt, garlic granule, cayenne and smoked paprika. Took 25 minutes to crisp then a sauce with Siracha, agave and lemon juice. Best wings ever. So glad I saw this video.

My girlfriend and I made some wings using the flour method today, so good! Thank you so much for the butchery tips as well!

Just picked up an air fryer and will be trying these very soon.

I feel like the twice fried method is the best especially if your need to make for quite a few people. You’re essentially ‘blanching’ as the chefs would say and having a bunch of wings ready to go is brilliant pre prep!!

It’s the sound of the crunch for me. ❤❤❤

Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.

We love our Cosori it cooks great. Thanks for showing us some new ways to do wings. I can't wait to try them.

I usually just break down and dry rub my wings (just the seasoning, no extra coating for anything, no oil) the night before, leave in the fridge overnight uncovered to dry the skin. Toss them in the air fryer at 400 for 15 and they're super crispy without any extra stuff.

I love the wing tip when chicken is fried so it’s so strange to see people just put it aside. It’s so nice and crunchy but I guess it’s a cultural thing because when you order lunch food in my country and ask for wing, you get the entire wing. The only time you only get drums and flats is if you’re buying from a fast food place like KFC and that’s only for the hot wings.

Totally love Chef John! ... and as always, enjoy.

I substituted the baking soda with cornstarch and my wings came out amazing.

These are, by far, the best wings ever. Seasoning and sauce recipes are simply fenomenal. I stick with the flour coating cover (#2) and I am getting super crispy wings. My family loves them. THANK YOU!

I used your recipes for the wing rub and the sauce. Very nice! Thanks I'll be adding those to my recipes

When it's par-boiled for 10 minutes you only need to air fry for 10 minutes, not 20. Doing it for 20 minutes will over cook your wings and dry them out. Yeah I read the same article.

Glad you mentioned that the air fryer is just a mini convention oven.

I’ve recently acquired an air fryer, cosori no less (and outside of the recall). As a lover of wings I’d like to submit “rice flour” as a method. Raw rice flour doesn’t have that “chemical” taste and it makes for a crispy texture 👍🏼

I will come back to reference this video every super bowl.... probably the only video I rewatch, but there just so much DATA and KNOWLEDGE in this... this is the channel that got me cooking on my own without recipes, and changed cooking into a creative outlet for me. Love you bro!

This was a great, informative video. Thank you so much for all the techniques utilized! I'm glad I'm not the only one who prefers flour over baking powder/corn starch! The quick oil spray really helps. Glad I finally found your channel.

Watching this video at 12:37AM is not a good idea, I’m hungry now 😂

Just purchased a French Door Air fryer. Based on your results, I made breaded chicken wings, which turned out fantastic. Thanks for the video.

Thanks for the air fryer tips... just made the wings with the flour snd spices and they were a knockout! Some of the best wings I've done and so easy. My air fryer has two adjustable trays and I did about 7 pieces per tray. Did 15mins then rotated the trays and another 13 to 15 minutes. Perfecto!!

The wings look awesome. We usually cook about 40 wings when we fry them. We have an air fryer but I think cooking six at a time is only good for the single person. Maybe I can try your method when my family is not home.

I'm a wing aficionado & have been pondering taking the air fryer plunge, your wing demo has solidified my decision ! Kudos sir !

Woooo I'm liking the first sauce you made, very fusiony. Can't wait to try!

I made the dry coating mix but without onion powder (didn't have any in the cupboard) and used it with the second coating option of just flour. The flavour came out so close to the KFC level and had a nicely crispy skin, I was happily surprised! 17mins at 190ish, and stood the chicken up around the outside of the air fryer basket to fit more in. Super yum, thx!

As a defeated man who has attempted multiple times to make wings in my air fryer, I really appreciate this video! I'm now re-motivated to try again with the hopes of success!

This was a great find. I've been doing a slight variation of the "twice fried". I fry my wings at 390 for 15 mins (I like my wings a bit on the drier side)....then I take them out & sauce them.....and then stick them back in @ the same temp for another 3 mins. Yum!

I just bought a Consori like yours and LOVE it!! Thanks for all the great videos!! 😻🇨🇦

Really great video, new to cooking and air frying and your videos help so much!

Great job. Appreciate that you took the time to completely try each technique, spices etc

You missed one method and that is to just season the wings with the spices and don't put anything else on them. Also pat the wings dry before putting the seasonings on them. This is a Great technique too!!!

Great test and very interesting results!!! Thanks!!!

Our wings are very simple. No seasoning or breading. We throw them in the Ninja Foodi, and then toss them in a melted butted/Frank's Red Hot Sauce mix. We usually cook them from frozen on the "air crisp" function at the pre-selected temp. 40 minutes for not totally crispy, 45 minutes for crispy (tossing 1/2 way through cooking). Thank you for this video, will definitely try your spice mix and sauce.

Thanks for all the tests, I already gave it a go and it's amazing and helped me get some tasty chicken wings. Really great research. I have a question, do you feel your Cosori is frying everything evenly? Because mine seems to fry things more in one corner. Thanks!

For Free no catch: My brother and I had a wing sauce company and it didn't go so good. The sauce is great, the recipe can be improved upon I am sure, but everyone loves this sweet and spicy with some tangy flavor so much. We have been making this sauce for well over 10 years. FINE BROS. SAUCE RECIPE 1 ½ cups Yellow Mustard 1 cup franks red hot (reduce to a half cup for mild) ½ cup teriyaki (Use only Yoshida, increase to 1 cup for mild) 1 cup light brown sugar 1 teaspoon liquid smoke 4 Tablespoons Heinz 57 2 Tablespoons lemon juice 1 teaspoon smoked paprika (ground) 2 Tablespoons Molasses Combine ingredients in a saucepan, cook until boiling. Let cool and serve.

I tried to make the sauce. Turned out to be a good complement for the wings. Thanks.

We tried the flour - coating. AMAZING 🙀🤤 Crazy crispy skin, juicy meat and reeeeally good tast from that spice mix!! 👌🏻✨

I just tried your seasoning mix on some wings in my Ninja Foodi using the air fryer part. Used my homemade gluten free flour mix on the wings (rice flour, potato starch, tapioca starch, no xanthan gum in a 6:2:1 ratio). The combo gave a very tasty wing with a nice crunch. The seasoning was nice so the wings were tasty even without sauce. 390F for 15min worked fine with a max of 8-9 wings in the basket. I did have to spray with a bit of cooking spray as I found the first batch had some floury bits on the top so just sprayed the other batches with spray first. Best wings I've made at home outside of cooking them on the BBQ.

Great video, now I can try some new techniques. I usually use the twice fried method but before the second fry I add the sauce to the wings to make them even crispier. Plus it gives the added bonus of not getting sauce everywhere when eating.

My new favorite KZfaqr! Recently ordered the same air fryer and can't wait to try the wings!

I like your style of cooking. Loved the French fries video. Also, love that digital subway platform clock used in NYC to let passengers how close is the train to the station. Love your kitchen setup.

When cutting the wings, I find it easiest to lay the knife blade closer to one side depending on the joint you're cutting. Between the tip and the flat, I angle the blade closer to the flat. Between the flat and the drumette, I angle it closer to the drummet.. The cuts are a lot easier and you can get through several dozens of wings in a few mins this way.

This morning I was listening to this video as I was getting ready and You kept interchanging baking soda and baking powder. So I had to actually watch that part of the video for clarity.

i bought wings that were whole and had no idea how to cut them, , thank you so much for including in the beginning :)

I made this tonight, the sauce and rub exactly the same, and I did the flour coating. AMAZING! That sauce is so yummy! MMMMMMMMMMM thanks for this recipe! So good

Most restaurants I’ve worked at do the twice fried method. Once they are cooked the first time they go in portion bags and ready to go for the dinner service

You my friend will be on my favorite cooking videos list . Very simple but also full of details clip . THUMB UP and THANKS !

You don’t need to do anything to the chicken to get it crispy in the air fryer, spray, salt and throw them in for 18 minutes, absolutely amazing every single time

Have you considered saucing them and then putting them back in the air fryer for a few minutes? I like mine that way so they aren't as messy and the sauce is a little crispy baked on

Last night I cooked your highest score wings with the bread/panko crumbs. DUDE! OFF THE CHARTS. ONE of the BEST wings I've ever had. I can't wait to remake these again in other sauces. JUST AMAZING.

A friend, no longer with us, used to parboil his wings for a few in clam juice. He sold a LOT of whole chicken wings back in the mid-80s. I don't know how long. But, from my youth, I remember that the steam cooker had clams and chicken in it for family gatherings. Not a seafood eater, myself. But the flavor was quite good.

Thanks for a great idea! I made the floured wings, used tapioca flour, the sauce was amazing! Thanks I got my cooking mojo back(sydney Australia)

I'm doing this wings for over a year now and never gave a thumbs up... my bad! Of course now I did. Awesome work Dude! You've really inspire me to make some food at home! Even when I'm lazy. Keep it up Man!

Will you be adding any more videos to your whole chicken series? I really enjoyed those videos.

I did the flour ones and they were insanely good. Keep up the good work bro 🤝

I made the 3 part version today and it blew my mind, also my kids couldn't get enough - perfect recipe - thanks!

Note that your chart reads 'Baking Soda' instead of 'Baking Powder'. Aside from that, love the vid.

Thankful for this video! I’ll be trying the basic 3 on our next wings (flour/egg/crumbs) but I wondered if u overcooked the parboiled wings when leaving it at 15min? Since they were already heated in the parboiling process, I wonder if a little less time would have helped? What are your thoughts?

1 tip 'add for the 3 step coating is add the seasoning to the flour - egg - BC. Exp spicy is great. No sauce needed. I think experimenting with cook variations can also add 1-2 pts when finding sweet spot and turn once midway. One of the wing companies used to make a spicy breaded wing and they were by far the best. 711 carried them for a while too. Hard to find. That 3 coat is worth trying in reg bake also. Great video!

Thank You! Just got my Ninja Foodi Grill but did not get a recipe book with it. So, jumped on KZfaq, searched for wing recipes and saw your 6 way evaluation. Yea!! I've always preferred breaded and am happy to hear it topped your list. Am making my version tonight. I'm also pleased to see you mix all your spices together and THEN put mixture onto wing. Many cooks sprinkle each individually and I don't like that "layered" flavor; especially when some get more than others so it's not a consistent flavor. I also appreciate your spice and sauce recipes; I did go to your website so I could write them down. Spices -- no problem. for the sauce though, I'll have to concoct my own until I can get to the store to purchase a couple of your ingredients. Thanks Again!!

I second Darren's comment, reduce cook time when par-boiled. I have used her method for a year or two and they come out amazing, and ultra crispy. You to have to pat them dry, and make sure water isnt trapped behind the skin

Just a note for the baking soda. The likely reason why there was an off taste was due to the aluminum residing in the powder. This is why it's recommended that when using baking soda as a crunch agent, you'd want to use aluminum-FREE baking powder. Which can usually be found at your local grocer. :)

Great show! Thank you.

Awesome video!!! Can't wait to try twice bake and the breading!

I just made this wing sauce. I will be using this for pretty much everything. It is SO GOOD!!!

literally been binging air fryer chicken since last night and this is the video that i have been looking for. 🙏

Thanks,u really helped me not use the baking powder and use flour. I just got a air Fryer today and this video is very helpful.

Made the sauce! It was fantastic! Thank you!

Outstanding vid. I ended up making your flour only version @7:33 (I'm just too lazy for"Twice Fried" version). I followed my manufacturer's instructions which called preheating (3 mins) then cooking at 390°. Which at 15 min.'s was just perfect, and extraordinarily crispy. I think your advice about splitting the wings was brilliant and likely the main reason for my success. I wish more cooking demos were approached this way. THANKS.

Ever since I first watched this video I've been doing just flour, it definitely could have been me using too much of it but my first time trying cornstarch was life changing. I didn't even have a very good sauce and it was still much better. Texturally.

That sauce is so amazing, I put it on almost everything now

I loved your comparison and technique! Very easy to follow!