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

okay folks check it out listen we're taking it back to the basics right I've had a number of people even when I'm out on the street they be bumping into me telling me they always struggle with me making you know some type of chicken right so I said let's just take it back old school like it was when we were younger you know what I mean so we F to do whole chicken wings and we going to deep fry them folks let's get it okay folks so listen I'm going to try to make it as simple as possible right so listen I got a few ingredients right here it don't get no less than this right here right boom we got flour we got corn starch so one two we got the chicken wings and then we got an assortment of uh you know seasoning right there but the first thing we going to do is I filled my Dutch oven I went to about about a third let's go ahead and put some heat underneath the bottom of this cuz we want to achieve 350 uh I'm going to say 350 360 somewhere right around there as far as the degrees and that's in Fahrenheit right now I got two apparatuses right here that'll show you how to get your oil to the right temp right I got a candy thermometer this right here is great you guys all know how to read it it's a red line in there it rises and you know decreases and where it stops is where you see your uh your heat is at right and then also you can have a meat thermometer right this right here a food thermometer you can go ahead stick this in the inside and check and it'll give you a digital reading either way I like having this and this just to be a little bit on the the Redundant side all right so when it comes to the seasoning you guys can use whatever season you would like don't forget now I have everything measured out right here you guys can go to my website that's smoking and grilling with a.com and that's wab.com right for the full printable you know recipe so this is what we going to do you got to have this station right here I'm not going to do the double bread and all of that I'm just going to show you guys how to have success with making you know Fried Chicken so I'm going go ahead and just add my half a cup look that's a half a cup of flour over here I'mma to put two tablespoons or corn starch all right real simple folks I just don't want nobody to overthink it you know what I mean and I got it some people say it's so much trouble to make it then when they do make it it comes out sometime they have like bloody parts and all that kind of stuff look take your seasoning add that to it just like that right now I'm going to take a whisk and I'm going wish this around now I'm going to say something to you for those of you guys been follow me for a minute you've heard this before it might have sounded weird if you ain't never heard it in the beginning but listen when you season your flour it's okay when you done with that and getting it all Incorporated together you got to taste it folks if you do not taste any of your seasoning in your flour this is why your chicken will be Bland all right folks so look as we starting to come up on temp right I take a paper towel real simple I know you some of y'all probably thinking like man this is like really really sow you know what I mean but if you want want to have success just check it out it's this easy this Elementary you know what I mean uh because we got the right tools we got a food thermometer here and then we got the candy thermometer there that's going to ensure that we got the proper temperature on our oil right and we not going to have no issues now these have already been clean I done patted these dry a couple of times you know what I mean but we just want to make sure that we got most of the moisture off of here and then we don't need all of that flour coating and all of that these are still going to be crispy all right now we getting close right so now what I want to do is I just want to go ahead and coat this you know what I mean so it's okay to get in here with your hands and I know we wiped off the moisture that's what you're supposed to do you know what I mean uh so listen I just take this I just pack the flower on right we going to give it a little you know pat down and all of that but you know when you look down the spread it I don't want to see no raw chicken right I want to see it just the way you guys see it right here then I like to get in there give it that squeeze right look at that folks and we take it and then we stage it then we do the same thing with this doesn't make no difference what type of piece you have whether this was a drumstick you know thigh or breast somebody talked to me and tell me how many people frying a breast right now I got it when you go to a chicken joint it's going to give it to you you know what I mean cuz they use that like a little filler too you know what I mean but tell me are you guys you know frying brast now to give you guys a heads up if I want to have 350 because these were starting to come down to room temperature you know what I mean these are still a little bit on the cold side right so remember when you sticking inside of the hot grease it's going to bring your temperature down right so I like to start around 365 370 even 37 right so now I'm going to grab this and I'm going to go ahead and drop this in right real simple I think I'm going to do three only at a time you know what I mean and we just drop them in just like that and we let them work remember shake off all of that excess flour you know what I mean it'll keep you all nice and clean and you see that right there you let them work now what you guys see right here this is called a splatter shield right this keeps all the grease inside when it pops up you see all that on there I don't know if the camera is picking it up but that's what would have been all over the counter right so I can take that off right and now we look at it one tail tail sign that you guys can see you notice that it's floating yes sir when it floats like that yes now just to ensure that we want to know is our chicken done you know what I mean we can go ahead stick this in here like through the meaty part oops keep slipping off pull it up a little bit right now it say 190 so I'm going to take these out right but look at the color I didn't do all that extra bread and all of that you know so we just take it let's grab them we just stage them here you guys can see see if I can't get this one to flip over there we go and I take this one right now I'm going to do the other one then we going to check them we going to let them cool then we move forward right I didn't give you guys no time because listen it's about taking it and testing your meat right once you achap achieve that time I mean that 170ish 175 you know they done and by then they should be floating anyway so candy thermometer good cuz you know what we going to look at this now and we going to want to make sure that we start again at at least 360 that's why the second batch become out a little soggy you guys you know when you guys doing all of those different breadings and all of that you want to make sure that you got the right temperature before you redip you know some new chicken all right so I've checked these already but just to get a oh yeah I don't know how I did it it's like magic folks these are about 192 a little bit longer than I would like but I'm looking at my color you know what I mean as you can see look they both Flo all three of them are floating look at that right there you can see that's where like was probing it all right then we just add them right there to it all right so listen the real focus is listen when you got the proper tools you don't have no issues I got it my grandmother like everybody else didn't use none of this she knew when the oil was hot enough when to put it in there and how long to cook it but for those who don't know like you guys are asking me what I'm doing is I'm just showing you me thermometer let me know when the chicken is done and I like to keep up with how hot my oil is right after that if you have that success that'll tell you when it's ready this right here when that tells you it's right and then if you guys want to know is it crispy right we didn't put all that batter and them double batters and all of that you know what I mean this was just like how to fry now I'm going to go ahead and open this up woo look at that now being honest with y'all I didn't taste it some of this bread but look you can see how hot it is you can just see how clean it is I got to like hold this like this look real clean right good and we we know the skin is nice it was already crispy but the thing was we seasoned our flour right so trying not to like lose my [Music] taste hey these right here was left of them you know what I mean we started with six now they gone everybody wanted to get a piece you know what I mean super easy to make you know what I mean uh when you got the right tools then I guess if you make them over time and you know keep repeating then you can come up with your own methods of figuring out how everything is right but I promise you 165 to 175 you won't have any issues and then if you keep this at 350 you're straight 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 subscribe and tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking I usually grab some of the food and walk off with a plate but there still one person behind there that keeps saying hey I didn't get one so you know what I'mma leave it here and guess what I'm out peace [Music] [Music] h [Music]