The Secret to the Perfect Fried Chicken Wings

check it out folks I'm going to give up the secret to my perfect fried chicken wings let's get it now look we going to start off like this right I'mma to show you it's going to be a few tools that you need not a whole lot right first of all we going to have a pot that's deep enough to put our oil in here and then we got to figure this part out in the past I have made videos where you know when I put them out and I'm cooking my fried chicken when I'm frying it listen we want to submerge it right so make sure you get something big enough so when your chicken gets it it'll cover the whole thing you know what I mean because once we start flipping them back and forth it'll start creating a soggy you know Crush right now this is going to be the culprit right here these are my chicken wings okay so look now we F to get out of the nitty-gritty right so listen we're going to put some buttermilk in here but one of the things is when I say the secret is listen everything got to taste good right so I got two stations we got a wet and then right there we got a dry right but we want to make sure that each station tastes good right so with the buttermilk in now we got to talk about the hot sauce right hot sauce also gives us a little bit of color you know what I mean but most of all it gives it a nice little mild bite even for those that say they don't like the hot sauce and all that cuz I'm not a hot sauce fiend like that or a fan you know what I mean but I do put the hot sauce inside anything that I'm doing when it comes to my frying right so listen I'm going to show you some of the popular brands they got right here look you got Frank's Red Hot over here you got Tabasco over here you will bring this Louisiana right hey look tapao you know what you hey nice you're trying to bring a little Spanish to this right mexic right all right I got you so listen I'm going to go ahead and just keep it General I know some of y'all are say Tabasco or Louisiana don't forget to talk to me down in the comment section below but I'm going go ahead I choose Franks right so we just give it a shake I'mma add some of this in here like this now it's not just this you know that we adding to it we want to add some flavor to it also right so I'm going to take a little bit of this Creo kick add a little bit of that to it but now you guys are starting to wonder I mean starting to find out why I call it the secret right cuz if you notice most people when they make it they not tasting everything here and because all of the products that I use on this channel are really like low sodium products right especially mine the Creo kit stuff like that right so I give it a couple of pinches of salt and I go ahead and just whisk this together I'm going take this and these are my wings right H I'll leave them open I want to take all of those people that have been around you know they call me the UN of the uh internet right so all of us unks pops gops and all of that you see this how many of y'all remember this you remember when they used to be like this all right so I'm just going to load these up in the bag okay so I want to introduce my Su Chef to y'all right this my help in the kitchen this my zip quicker this right here man is a must for me now we're just going to take this and pour it inside here here so you see how it looks I let a little bit of the air out like that right now I'm going to put this in the refrigerator and I'm going to go at a minimum of 30 minutes I can do overnight or I can go you know about 4 hours so it's really up to you I'm bringing my oil up to Temp right now we at 350 I'm going to let it rise a little bit higher because I'm coming out of the refrigerator right when I come out of that refrigerator it's going to be cold what does that do in turn that takes my oil temperature down these are the keys to have perfect you know tasting and the perfect texture on fried chicken right so this is my cornstarch we'll just add that on the top right there now we got a season folks this is my a this got everything that you need wrapped all up into one bottle right here right so we just want to go ahead and put some in here I don't want to hear that a that look like a lot remember this is a low sodium product this right here is where we going to get that flavor from you know why how we going to ensure that talk to me folks we got to taste this flour man right and this right here this that Creo kick we come back with it like that this is what's going to give us a little bit of bite give us a little bit of that spiciness and then again as always I like to just put a couple of pinches of kosher salt right and here we go check it out I'm going to use my pepper grinder right here and I'm going to grind now I'm not going to let y'all watch this this whole time you know what I mean cuz listen when I say grind I'm going to grind you can't put too much in here I'm going to go ahead and just start taking this now it's going to be cold that's why look I like 350 you know as my frying oil you know my frying temp but we want to probably be about 365 even 370 why because when we put this cold Chicken in there you know it's going to bring that oil down and then we don't want to create no soggy you know coating right so all of these are tips for you guys that just say ah it's too much trouble you know for me to make it blah blah blah no it's not super super easy just put a little thought into it and have something great this killing that chicken that y'all buying out there we just go ahead and get it coated like this now I don't know if you guys can see but you'll see in just one second if you can't see it right now I get myself a baking sheet put a cooling rack on top of it right and then I like to take my flour and get all up in the nooks and crannies you know like if this was a drumstick I would take it hold it in my hand like this and squeeze it because this is like a you know a wing you know what I mean I just kind of like take my time with it [Music] all right so now what we getting ready to do is I'm going to take my tongs right my oil is at 370 I just checked it and this is how I know I know Grandma I know you going to be mad at me or whatever but I tell you this is how I cook you taught me how to do it you gave me the uh the the temperatures but this is high and sure and I know some of y'all out there y'all have made chicken in the past and you done had that heartbeat when you didn't tore it off of the off of the bone you know what I mean so if you getting in that red I'm going to teach you how not to have to be you know to make sure that you don't have them problems so we put that in there like that then I'm going to show you guys a little trick for those of you guys that are seasoned maybe your mama had it when you were growing up you got to get yourself one of these splatter guards you put this over the top right here and this will keep all your grease off of your counters and keep everything inside the pot these are must have [Music] folks okay folks so look talk to me how do you have your Fried Chicken do you do it with green beans and Mac obviously I do so check this out I'm going to go ahead and just pick myself up a couple of these pieces right here we going to do a little plating you know what I mean I guess I'll put that there and you know what this is for your boy Uncle AB hey you remember the triangle ah yeah I just set him right there hey now we get a chance to go ahead and eat okay folks now you didn't see me put this on the plate you know obviously macaroni green beans listen check this out I'm not F to overt talk it we F to open this up right here like that and you see that right there oh my goodness look at this this is what we want to have cheers y'all this is done right not overcooked now that right there is fire now how did we get there listen we seasoned at every different phase right we Fe we seasoned the wet we season the dry we make sure that our oil was at the same temp right we we achieved at 350 actually we go a little bit higher we let it come down it stays at 350 and how do we know I check it with my meat thermometer you know what I mean so that I can maintain that right we don't want to have nothing soggy and then listen to this you hear that right there that's how you have crispy skin and it tastes good listen it really in my brain I simplify everything is real simple folks let's get back quit going out and always having to go buy fried chicken you know what I mean uh we can make it at home it's super easy with just a little bit of forethought now with that being said talk to me in the comment section below now if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there look at that right there there's a channel out here to simplifying these recipes and taking the mystery out of cooking and with that being said check it out I got my fork and I'm out [Music] peace