Video summary

The Fried Chicken Wing Secret They Don’t Want You to Know!

Main summary

Key takeaways

Cooking

Presenter / Channel

The video is by a cooking creator (channel mentions: “smokingandgrillingwith…/a.com” and “wab.com” for the printable recipe). The chef emphasizes “taking it back to the basics” for deep-fried chicken wings.

Ingredients (as stated)

  • Chicken wings (enough for a few batches; example indicates they started with six wings)
  • All-purpose flour: 1/2 cup
  • Corn starch: 2 tablespoons
  • Seasoning/seasoning assortment: “whatever seasoning you would like” Seasoning is mixed into the flour; amounts are not specified in the subtitles.

Breading approach: No batter and no double breading—just a flour/cornstarch coating.

Equipment / Setup

  • Dutch oven: filled with oil to about 1/3 of the pot
  • Thermometers
    • Candy thermometer (analog style; read where the red line stops)
    • Meat/food thermometer (digital; check internal temperature)
  • Paper towels (pat wings dry)
  • Whisk (mix seasoned flour + cornstarch)
  • Splatter shield (protects from grease popping/splatter)

Step-by-Step Method (with key temps/timings)

  1. Preheat the oil

    • Heat oil in a Dutch oven (about 1/3 full).
    • Bring oil to 350–360°F (chef target given as “350 360 somewhere… Fahrenheit”).

  2. Prepare the seasoned coating

    • In a bowl, combine:
      • 1/2 cup flour
      • 2 tbsp cornstarch
    • Add seasoning to the flour mixture (amount not specified).
    • Whisk until evenly incorporated.
    • Chef tip: taste the seasoned flour.
      • If you don’t taste seasoning, the chicken will turn out bland.

  3. Prep the chicken

    • Wings are cleaned and patted dry a couple of times.
    • Goal: remove most moisture so the coating stays crispy.
    • Pack/pat the flour mixture onto the wings by hand so the coating adheres well (squeeze/pat until no raw chicken shows through).

  4. Fry in batches

    • When oil is ready, fry about 3 wings at a time.
    • Drop in carefully, and shake off excess flour first.
    • Use a splatter shield during popping/splatter events.

  5. Manage oil temperature between batches

    • If wings are slightly cold/room-temp, oil temperature drops.
    • To compensate, the chef suggests starting around 365–370°F (or “37” → likely 370°F).
    • After removing a batch, aim to return to at least ~360°F.
    • Warning: starting the next batch with oil that isn’t hot enough can make wings soggy.

  6. Check for doneness

    • Visual cue: wings float when ready (chef highlights this repeatedly).
    • Internal temperature: pull wings at about 190°F.
      • The chef also references a safe/acceptable range around 170–175-ish (and mentions 165 to 175 as acceptable).

  7. Cool / stage

    • Remove wings and stage them to cool before moving forward (implied by the chef’s staging/cooling).

Chef Tips / Common Issues Called Out

  • Season the coating and taste it: otherwise the chicken can turn out bland.
  • Dry wings thoroughly with paper towels: reduces coating issues and helps crispness.
  • Don’t rely only on time: use internal temp and the floating cue.
  • Keep oil hot between batches:
    • If oil isn’t back to ~360°F before re-dipping, later batches can turn soggy.
  • Avoid extra breading/double batter:
    • The chef demonstrates a simpler one-coating method and stresses “no double bread.”

Plating / Serving Notes

  • The chef opens a batch to show wings that look clean and crispy.
  • No formal plating steps are described beyond staging and letting wings cool; viewers are also shown taking pieces shortly after.

Referenced Sources

  • Printable recipe referenced on the creator’s websites: “smokingandgrillingwith…a.com” and “wab.com” (exact subtitle text appears partially garbled).
  • No external cooking sources are cited beyond the chef’s own method.

Original video