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

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Күн бұрын

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#food #cooking #experiment

Пікірлер: 1 400

@GugaFoods Жыл бұрын

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 Жыл бұрын

Bacon wrapped steak dry age

@NotInterestedAtAll Жыл бұрын

Sure i'll try guga!

@blaizegottman4139 Жыл бұрын

The wings were missing some sauce

@nthatonakale430 Жыл бұрын

Can you please make a studio tour

@SauceySandwich Жыл бұрын

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

@BakersTuts Жыл бұрын

Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with 2 side dishes (potato based?) to see how it works with and without the MSG+DSI/DSG. Anyways, I hope you give it a shot!

@balezes Жыл бұрын

Take a load of Walter White ova heaaaa

@blaizegottman4139 Жыл бұрын

That's good to know

@Nick_Tank Жыл бұрын

Bump

@hydrahq8676 Жыл бұрын

Cool!

@sneer0101 Жыл бұрын

@@HalfBarz Cringe

@N_B_123 Жыл бұрын

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

@mahzubhasan4486 Жыл бұрын

😂

@davidayers7796 Жыл бұрын

It's fine, its fat and calorie free😅

@rogermccaslin5963 Жыл бұрын

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

@Kylekashi Жыл бұрын

"Don't get any ideas bro"

@Diseaseisreversible Жыл бұрын

@@rogermccaslin5963 your heart or your doctor?

@jonathantr4932 Жыл бұрын

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 Жыл бұрын

Kanji’s recipe has become my favorite wing recipe.

@dannyboy1200 Жыл бұрын

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

@Taernsietr Жыл бұрын

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 Жыл бұрын

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

@Duma2011 Жыл бұрын

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

@SwaggMessiah69 Жыл бұрын

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

@artlife6210 Жыл бұрын

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

@ozzyager Жыл бұрын

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

@adamwarren5654 Жыл бұрын

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 Жыл бұрын

I was wondering the same thing!

@atomicus5000 Жыл бұрын

same

@Xalaxander Жыл бұрын

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

@atomicus5000 Жыл бұрын

@@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 Жыл бұрын

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.

@davidbrandes2126 Жыл бұрын

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 26 күн бұрын

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

@davidbrandes2126 26 күн бұрын

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

@TheDreamLeaf 25 күн бұрын

@@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 25 күн бұрын

@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 25 күн бұрын

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

@nguyenphanviethoang7061 Жыл бұрын

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

@ghost0441 Жыл бұрын

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 Жыл бұрын

He did a few weeks ago just not with wings.

@Wetsloppytomatoes Жыл бұрын

I love watching Angel and Leo. These videos are all so great!! Great work guys!!

@TheDinoflagellate Жыл бұрын

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!

@garytingler3222 Жыл бұрын

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

@superqaxclub Жыл бұрын

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

@brentonrawhoof1967 Жыл бұрын

Another great video Guga! I just received my 4 copies of your book today! Can't wait to give 3 of them as late Christmas gifts haha

@SteveJonesPookieMan Жыл бұрын

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)

@russfrank7451 Жыл бұрын

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

@kramerfortuna7228 Жыл бұрын

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 Жыл бұрын

How'd it go bro

@kramerfortuna7228 Жыл бұрын

@@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!

@brandonmiller2450 Жыл бұрын

I just ran home from work because your book just got delivered! I will be going through it all day to see what I'm cooking tonight. Work can bite me! Thanks Guga! PS... I love the dedication of the book to your mother.

@ThatgoofyBard Жыл бұрын

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

@henriqueribeiro8167 Жыл бұрын

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

@adambarron4015 Жыл бұрын

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 Жыл бұрын

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

@Sam-pv1hz Жыл бұрын

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?

@davidtowne1196 11 ай бұрын

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.

@Rakiluyk Жыл бұрын

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

@1980ewinmar Жыл бұрын

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

@Uldihaa Жыл бұрын

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.

@kwagz3314 Жыл бұрын

These wings look delicious. Guga’s chicken videos are super underrated. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

@garryhammond3117 Жыл бұрын

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

@journeylaws 11 ай бұрын

Beautiful!!! Thank you for the bonus ❤

@andreaamplified Жыл бұрын

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.

@videobeast5548 Жыл бұрын

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

@epicjayjaysw8708 Жыл бұрын

That's raw chicken 😨

@videobeast5548 Жыл бұрын

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

@ryankillpatrick Жыл бұрын

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!

@Geowtw Жыл бұрын

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

@omfgfdp Жыл бұрын

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 Жыл бұрын

I believe this is addressed during the video with Uncle Roger

@terrivel11 Жыл бұрын

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

@ThreadbareInc Жыл бұрын

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 Жыл бұрын

0 Lp00pp

@dohpe- Жыл бұрын

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.

@adellis24 Жыл бұрын

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

@YaNKeeR_ Жыл бұрын

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.

@alext6933 Жыл бұрын

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 Жыл бұрын

Every Good wing needs sauce

@Kylekashi Жыл бұрын

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

@valvenator Жыл бұрын

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.

@AndrewBennett-ks1lt Жыл бұрын

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

@michaelwhitt4068 Жыл бұрын

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.

@josephmorales9730 Жыл бұрын

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

@TheAb9211 Жыл бұрын

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 Жыл бұрын

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

@tanikokishimoto1604 7 ай бұрын

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

@goldenlock1448 Жыл бұрын

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

@TheRAMBO9191 Жыл бұрын

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

@cr0ss0ut 11 ай бұрын

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!

@stevenvaudry5164 Жыл бұрын

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

@blaizegottman4139 Жыл бұрын

He's great when it comes to cooking

@nizammaiden Жыл бұрын

Wonderful crunch 😋

@macaro2 Жыл бұрын

Got the book yesterday. It looks greats

@dani_luvs_brawlstars Жыл бұрын

Guga, you are the Meat Wizard

@onlygifted Жыл бұрын

Lol pause

@christopherhuber9037 Жыл бұрын

Guga will you dry age a steak in toothpaste?

@TONYANA191 Жыл бұрын

Reading this makes me taste the mint in it

@rayzersharpp Жыл бұрын

🤮🤮

@vandelina Жыл бұрын

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

@vandelina Жыл бұрын

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

@diannt9583 Жыл бұрын

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

@stuartmayberry666 Жыл бұрын

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

@Spartan3457 Жыл бұрын

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.

@evan168 Жыл бұрын

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

@ImInLoveWithBulla Жыл бұрын

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.

@gmkset2567 Жыл бұрын

Best guga side dishes video? Srysly they look incredible

@kck9742 Жыл бұрын

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.

@followmeandsee7589 Жыл бұрын

Just got my copy of the cookbook!!! A lot of interesting recipes to try. Can't wait to fire the grill up.

@dozierleigh2980 10 ай бұрын

the ones with that almost translucent crust look amazing!

@GMDaveRPG Жыл бұрын

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

@mrwhippy3756 Жыл бұрын

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

@chipdenman863 Жыл бұрын

Excellent ideas

@JohnSeabourn Жыл бұрын

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 Жыл бұрын

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

@timmyblock6785 Жыл бұрын

Guga I love your channel ❤️

@amymcgilvary8070 Жыл бұрын

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

@astralinfinity 11 ай бұрын

This is a huge game changer. I definitely need to try this.

@EightBitBeard Жыл бұрын

Dang saw the wonton wings and thought what about a cream cheese bacon jalapeno and chives dip to go with them but man great idea! I was little worried about how the wings would cook all wrapped up, but I always got rice paper in the house and I can't wait to try making these wings!

@swankmode 2 ай бұрын

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

@stevieg4201 Жыл бұрын

Great video, I love chicken wings and drumsticks and thighs. I received your cookbook today, looks phenomenal, I wish you were coming to Massachusetts, more specificity, Cape Cod, we do a lot of grilling on the Cape lol. Thanks for the video brother. 🇮🇹😎🇮🇹

@coderspy Жыл бұрын

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

@RoRockerB 11 ай бұрын

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

@Veehawk Жыл бұрын

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!

@phrofile3613 7 ай бұрын

Guga literally just made a "Rendang" 🔥

@ruanfourie7047 Жыл бұрын

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.

@rishwain92 Жыл бұрын

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

@davidogan Жыл бұрын

Guga, you’re the best!

@bettertelevision968 Жыл бұрын

i love both drums and flats

@bryanisthedrums8804 Жыл бұрын

Drums everyday! my favorite wing!!

@ajuarez1866 Жыл бұрын

👍I’ll have to try this one!!

@tradingj6163 Жыл бұрын

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

@diannt9583 Жыл бұрын

I don't particularly like cornmeal on my wings.

@TH-gq5op Жыл бұрын

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.

@yeedog Жыл бұрын

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.

@SS4Xani Жыл бұрын

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. ^_^

@mikaelangelo6940 Жыл бұрын

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

@loksimonk Жыл бұрын

You can also try using crispy bean curd sheets.

@ExilixE Жыл бұрын

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

@LtRoastAhoe Жыл бұрын

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

@aristondarmayuda1451 Жыл бұрын

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.

@mr-vet 7 ай бұрын

I remember back in the day (late 80s & 90s) wings were $0.25 - $0.50 each. You could have a dozen wings, fries, and a beer at your favorite wing place for $10-12.

@GarthKlaus Жыл бұрын

Have you tried leaving the wings under a heat lamp for 4-6 hours? My local supermarket does this and they get hard as a rock. Very crunchy.

@JYZProductions 10 ай бұрын

eggroll wraps are fantastic if you wrap them around shrimp. Then some thai sweet chili sauce

@zsoltoravecz1815 Жыл бұрын

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.

@Impact009 Жыл бұрын

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

@12copablo Жыл бұрын

Hi Guga! Thanks so much for your videos. I'm a long time follower. I wanted to ask you one thing. There's one thing I don't understand. You always spend so much time buying the proper beef (like wagyu) or pork (ibérico), but when it comes to chicken you don't mention anything about it. What kind of chicken are you using? How was it fed? How was it raised? What race is it? How does this change the flavor, texture, or juiciness? I think this topic would make a really cool video, because you have often treated all chickens equal in the past, and to be fair, a good chicken is something next level.

@hey-lx1ne Жыл бұрын

Guga all i have to do is turn on your videos then my baby nephew falls asleep😌

@Kaotik199O Жыл бұрын

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

@dinoflagella4185 Жыл бұрын

Those spring roll wrappers are made with rice flour. You can buy the rice flour in powder form rather than use the wrapper. I just started making my wings using a rice flour batter. They come out crunchy and moist at the same time.

@552jacki3 Жыл бұрын

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

@tmmmedia731 Жыл бұрын

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

@jayfulton1116 Жыл бұрын

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