Chicago-Style Mild Sauce Wings & Fries | Crispy Fried Wings Recipe

Okay, folks, look, I know you guys are looking at that title and trying to figure this out, right? If you don't live in Chicago or around that area, you might not know. But if you ask me, I've been checking it out on the internet, so a lot of people do kind of like, no. But if you didn't know, I'm going to read it back to you anyway. Listen, we're going to do a Chicago mild sauce, wings and fries. After I put this out here, I want you guys to try this. This is my new saucy wings. Oh, and them fries. With that being said, let's get it. Okay, so like, you know, I'm going to keep it traditional, right? I always like to at least fly over my ingredients, right? And I'm going to go ahead and do it this way so we can expedite it. Everything that you guys see right here, obviously that's ketchup. We've got barbecue sauce and a W sauce. The rest of this, don't forget the full ingredient. This is on my website. That's smokingandgrillingwithab.com and that's W-I-T-A-B.com. Now, this right here, everything that's over here on this side is going to make up our sauce. Then when you guys get right here, obviously we've got to have the potatoes because we've got to do the fries. I got myself my kosher salt. I'm going to show you guys, I got a little level up for this because I got some bacon salt. I'm going to add to it just to like level it up just a little bit. And over here will be the star. Look, we got party wings. And you know what? Being honest with you, you know what I mean? Not to really like date myself. Some of you guys only know party wings, but you know what? When I was coming up, this was no such thing. We had whole wings, right? So listen, now they done cut them down, put party in front of them and that's what we got. And everything you see right here in the front, that goes with that. We got three sections. I'm going to be using a Dutch oven and I'm going Okay. So what we're going to do is listen, I got my Dutch oven, which I mentioned to you earlier. This is what we're going to be frying it, right? So I got this, I got it on. I got my meat thermometer, which is right here. And I mean, we'll keep checking it. What are we looking for? It's 350 degrees, right? Now I'm getting ready to come over here and listen, we want to multitask and have everything ready and hot almost at the same time, right? So look, we got our party wings right here. I got myself a bowl. Now I'm going to take all of my seasoning and I'm going to mix all this together, right? Now you guys can do what I have. Like when you go to my website, I got all of this is printable. You know what I mean? Screensolvable, however you want to do it, right? And then for those of you guys that have like my A seasoning, and I got some couple of more seasonings coming out right now. You know what I mean? I just, things just get a little bit better and better, right? If you got the A seasoning, you can put that on there and hit it with a little kosher salt, you know, some fresh black cracked pepper, or you can mix this up the way I did, get my whisk. It's better to do it this way than to just dump it in there and then try to get it all mixed, right? So when you come up with something that look like that, you know, you're in the game. These already been washed, cleaned, you know, let them sit up for a minute, then we pat them dry, right? So now we'll go ahead and do this. Once we put this over the top like this, and once we tumble it, cause obviously nothing is getting on the other ones, right? So I'll show you what I mean. I picked this up, just move it over. Look how clean those are. But the real thing is when I get in here and go like this, it starts to transfer, but that's still not enough for me. We're going to use all of the seasoning. Now you guys let me know down in the comment section below how many times you guys, or have you even heard of that you got to taste your flour. All right, what I'm gonna do is I'm gonna add just a little bit of my SPG, you know, to it. Now you got to remember all of my products that I use, when I do use them, they all low sodium products, right? So I just want to wake it up just a little bit with a little salt. That's why I do it the way I do. Now look at that right there. Now I can see seasoning, you know, deep inside of here in between. Look at that. You know, that's what you want folks, but we're not done. Now notice how I have a wet hand. This is where I touch the chicken with, and I'm not touching the chicken with this hand. See the difference? This is the pro tip folks, you don't want to take raw chicken, seasoning it all and be touching this. I know some of y'all wipe it off afterward. Best case, one hand for this, the other hand dry for everything else. Now I'll take this off, get me a new glove and we move forward. All right, so now we're going to take our flour, cornstarch and get this going, right? Don't forget, meanwhile, we're still bringing up to temp, you know, our fry oil, right? So like I said, really you want to just like multitask. And then half of the things that I do is that makes cooking a lot easier for myself. And that's just measuring out everything. When you measure out, it makes a world of a difference. You know, instead of just looking for seasoning, how many of y'all do that? Be looking in your cabinets as you're cooking. All right, so I'm getting ready to add my SPG, you know, to this right now. Because listen, I'll tell you, if you, when you test your flour and you don't have, you can't have, if you don't have no seasoning in your flour, you got to have some seasoning, folks. You got to be able to taste it and you, your, your flour should taste good. All right, so now we set up. Let me go over here. Let's look at this real quick. Let me just see here. Let's see what we got. You guys can see a build up with me. We looking for 350. You see how this is going up above? We at 360, 370. Ah, yeah, that's perfect. I'm going to leave it just like that. You know why? Because when I put these in there, it's going to bring it down. And where it's at, I'm probably going to raise the temperature up. That's key. You ever want to know why your second batch tastes better? That's because you guys stay on top of that temperature, right? So let's go ahead and get these in here. All right, so after I, you know, I go ahead and, you know, get them, you know, floured, right? I like to let it sit just for a minute. Now these are, this is where I started staging them. So we'll start with these first, right? I'll just bring these wavies across and just drop them in. These don't really take long. I'm going to make these in two batches. It depends on how big your cast iron or whatever apparatus you guys are using. You know what I mean? For frying. Okay, so I got my second batch. That's already in there. I'm going to show you guys what that looks like. Now I'm going to go ahead. You know what? To be honest with you, before I go ahead and do these potatoes, let's go ahead and get all of these ingredients, you know, for that sauce. This is what the people from Chicago or Chi-town, this is what they say you got to have. So let's go ahead and do it. So now I'm going to take this, obviously, you guys can look at this and see it's the barbecue sauce. I use my barbecue sauce that I make. You guys use whatever you want to use. That's favorite, you know, to your taste buds. So, but you know what? I'm going to just tell you this. After you put everything that I'm telling you guys to put in here, it's going to be fire no matter what. I don't care which one you use, right? A little hot sauce, got to have a little twang to it, right? The W sauce. We got a little bit of that vinegar, brown sugar, because this right here, yellow mustard. My Dijon, don't. It took me a minute to get this, you know, formula right, but I got it. Okay, folks, now we're going to do these fries, right? So look, I'm going to do it like this. I know some of y'all are going to say I'm cheating, you know what I mean? Because I do have all the apparatuses, you know what I'm saying? I got to do anything I can do to make it, you know, easy for myself. Look at this right here. We got instant, ready to go Yukon Gold. Okay, so I got another little pro tip, right? I got us as chefs, you know, out here trying to teach other people about the recipes we make. We always going to start with like, since I'm going to do French fries, we got some new oil, but I'm going to tell you the real thing is, look, we just made seasoned chicken in here. That's where you want to make your fries, folks. So now I'm going to go ahead and grab these, you know what I mean? We'll just get these in here. I'm not going to parboil these or nothing like that. We're going to cook them and get them going, right? Now I have my oil a little bit hot. You want to have 350, you know, you can see the way it's working. It's volatile right now. Don't trip. We're going to get them right. We're going to use that same spider and just move these around, right? And then we're going to keep an eye on them. Meanwhile, we're going to go ahead and put some fire underneath that saucepan so we can start getting that sauce together. Hey, check it out. I take my hat off to the people out there in Chicago because this right here, this combination and this sauce on the French fries and these right here, fire. Now when you guys try this, don't forget to tap back in with me down in the comment section below. Now you guys are starting to see, look, we had a little bit of color and season inside of our oil, right? So when yours start looking like that, they can actually go just a little bit more. This is the kind of like the way I like them. You guys get them as crispy and done as you like. But now I'm going to go ahead and just take these. Look, spider is key, folks. Look, look at all that oil coming over there, right? You want to get them inside. You can hear once I hit them in this tin, right? Now here's where a lot of people make a mistake. As soon as I get these last two out, now it's time for us to go ahead. Let me turn my fire off. Got it off. Now we season. I got my bacon sea salt. Look, then we toss. We want to make sure that it's a little bit wet. You know what I mean? So that our seasoning stick to it. Now you see this right here? And we just bring this over here like this. When you get it, then we just give it another little... And them right there is seasoned fries, folks. Talk to me. Now that we got our fries ready, you already seen that we had our chicken ready, right? I done had a couple people taste it and they say it's fire, right? Now this has been simmering. All of those ingredients been simmering for about seven to eight minutes, right? So we're done here. I'm going to turn my fire off. Now I'm going to put it all together and we're going to create that magic. Okay, so now that we got that, let's go ahead and just get these on here. I had to stop everybody from eating all of the fries. You know what I mean? When you got good fries. Hey, who make a fry look like this, y'all? Y'all tell me down in that comment section below. I ain't going to say nothing, but these should look familiar to you, especially with the seasoning on there, right? So we just get them on here like that. Now we'll just go ahead and start adding, you know, our chicken onto it. All right, folks. Now you're going to see me, you know, put this on here. I just got to tell you this. I done had it maybe about like seven or eight times. I just thought I had to like share with everybody because if you've been asleep or been under that rock and ain't really had this come to your town or whatever, this right here is fire. Hey, Chi-Town, y'all did this right. Now look, I'm going to go here because I do like the potato, right? And this, this really ain't enough. So I'm going to cheat a little bit. Y'all stay right there. I'm going to go ahead and hit it like this because this sauce is everything. That's right. Now I can't wait till y'all try this and y'all come back. Y'all definitely coming back. Y'all finna tap in. Cheers, y'all. Come on. Now the key is you don't want to overcook that chicken. I feel like it's all over my mouth. Hold on one second. Are we going to say this? You're definitely going to need a wet nap, right? So you guys try this. It's very, very good. If you want to know the flavor profile, look, it's like sweet, tangy. That's what you get from that vinegar. You know, it's a lot going on, but I'm telling you, it's all, it's a combination of everything that when it marries together, it just blooms just right. And this would be fire on some ribs too. Now I'm going to ask you guys to let me know down in the comment section below, when you come back after you tried it, or if you guys had it, you see what it looked like. This right here is like over the top. And if I was going to rate this and ask you, because I done made all kinds of wings, right? I'm so tired of lemon pepper wings and stuff like that. But this right here, I'm going to say, if I was going to give this a scale of one to 10, 10 being the best, I'm going to give this a 9.5. Hey, Sidetown, y'all did y'all thing on this one right here. Now check this out. 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. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know why I'm laughing? Because all I can think about is that tall ice cold glass of sweet tea. You know what I'm going to do, folks. I'm out. Peace.