Foods & Culinary

Experienced butchers test 10 different chicken wing recipes

Brooklyn-based butchers Ben Turley and Brent Young spend a lot of time in their shop The meat hook Industrial ovens, huge smokers in the backyard and grills of different sizes. But today they are going to prove that you don’t need professional machines (and sizes) to make delicious chicken wings. In this episode of Prime timeThe two make 10 different types of crispy, sassy, ​​and smoky chicken wings that you can make at home in your own kitchen.

The duo demonstrates various dry rubbing, dough and salt techniques, such as B. 12 hour dry salt grater, corn starch digger and a baking powder coating. But for the adventurous wing master, they go one step further with a recipe for Cool Ranch Dorito dry brine and even a “bubble batter” that contains champagne and duck fat.

For example, the tools needed for these recipes and demonstrations don’t require a walk-in smoker as Ben and Brent will show you how to get the same wood-smoked taste with your air fryer and Instant Pot. Other tools include everything from an air fryer to an old, sturdy saucepan that is good for heating oil. And for those more curious about roasting and cooking techniques, the butchers try everything from deep frying to air frying, pan frying, roasting to using the microwave in one step of one of their processes.

Check out the video to find your next favorite type of chicken wing and check out all of the recipes below.

Recipes for wings, 10 ways

Salted and fried chicken wings

Yields: 12 wings
Preparation time: 12 hours
Cooking time: 7 minutes

Ingredients:

1 dozen wings (split, tips removed)
Kosher salt (to taste)
Rapeseed oil (for frying)

Manual:

Step 1: Add wings to a sheet tray equipped with a frame. Dry the wings with a towel, salt the wings and put them in the refrigerator, uncovered. Let dry for 12 hours.

Step 2: Add 6 inches of canola or vegetable oil to a large Dutch oven or table top fryer.

Step 3: Remove the wings from the refrigerator while the oil is preheating.

Step 4: Bring oil to 360 degrees, fry for 7 minutes. Place on a plate lined with towels, season with salt, pour in the sauce you want and eat.


Air fried chicken wings with baking soda

Yields: 12 wings
Preparation time: 12 hours
Cooking time: 22 minutes

Ingredients:

1 dozen wings (split, tips removed)
½ cup of baking soda
Kosher salt (to taste)

Manual:

Step 1: Put baking powder in a bowl. Coat each wing with baking soda, place the wings in a rack-mounted tin, and place uncovered in the refrigerator overnight.

Step 2: Remove the wings from the refrigerator 30 minutes before cooking.

Step 3: Add wings to the air fryer basket in a single layer. Use the chicken setting and cook at 392 degrees for 22 minutes.

Step 4: Remove the wings, season with salt, mix with the desired sauce and eat.


Smoked and air-fried chicken wings

Yields: 12 wings
Preparation time: 30 minutes
Cooking time: 35 minutes

Ingredients:

2 cups of wood chips (favorite flavor)
2 cups of water
1 dozen wings (split, tips removed)
Kosher salt (to taste)

Manual:

Step 1: Add wood chips and water to the bottom of an instant pot. Turn on the steam setting and let the wood chips warm up and soak for 30 minutes. Release the steam, open the Instant Pot and add a steam basket.

Step 2: Add 12 wings to the steam basket. Put the lid back on and turn on the pressure cooker setting. Cook under pressure for 20 minutes. Release steam / pressure.

Step 3: Remove the steam basket with the wings and place the wings in an air fryer basket.

Step 4: Put wood chips in the bottom of the air fryer to create more smoke. Turn the air fryer on the chicken setting but decrease the time to 15 minutes. Cook and remove the wings from the air fryer. With salt. Throw the wings in the sauce you want.


Cornstarched, salted and fried chicken wings

Yields: 12 wings
Preparation time: 1 hour
Cooking time: 25 minutes

Ingredients:

½ cup of cornstarch
2 teaspoons of kosher salt
Cooking spray
1 dozen wings (split, tips removed)

Manual:

Step 1: Preheat the oven to 450 degrees.

Step 2: In a medium bowl, whisk the cornstarch and salt together.

Step 3: Dip each wing into the excavator and place it in a metal tray fitted with a rack. Let stand at room temperature for 1 hour.

Step 4: Spray the wings with cooking spray, place in the oven and cook for 15 minutes. Turn over and cook for another 10 minutes. Remove and throw in the sauce you want.


Steamed and fried chicken wings

Yields: 12 wings
Preparation time: 35 minutes
Cooking time: 30 minutes

Ingredients:

1 dozen wings (split, tips removed)
Salt (to taste)

Manual:

Step 1: Preheat the oven for grilling.

Step 2: Fill a large saucepan with 3 inches of water and adjust with a steamer basket. Bring to a boil.

Step 3: Add a single layer of wings to the steamer basket and put the lid on. Steam for 20 minutes so the fat can render.

Step 4: Place on a sheet metal compartment equipped with a frame and dry the wings with a towel.

Step 5: Dry with a towel before putting the tray on the grill. Fry on high for 5 minutes, then turn over and cook on high for another 3 minutes. Remove the wings, season with salt and add to the sauce of your choice.


Microwave and Fried Chicken Wings: aka the 15 Minute Wings!

Yields: 12 wings
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients:

1 dozen wings (split, tips removed)
3 cups of water
Kosher salt (to taste)

Manual:

Step 1: Preheat the oven for grilling.

Step 2: Add wings to a microwaveable bowl, add enough water to cover, cover bowl with plastic wr. Microwave wings on high for 5 minutes.

Step 3: Remove the wings, dry them on a towel and place them on the sheet

Step 4: Fry on high for 5 minutes, skin up, turn over and cook for another 5 minutes.

Step 5: Remove from the oven, season the wings with salt and add the sauce you want.


Poached and fried chicken wings

Yields: 12 wings
Preparation time: 20 minutes
Cooking time: 4 minutes

Ingredients:

1 pound thickly sliced ​​bacon
⅔ cup of bacon fat
⅓ cup of rapeseed oil
4 cups of chicken broth
1 dozen wings (split, tips removed)

Manual:

Step 1: Preheat the oven to 400 degrees.

Step 2: Place 1 pound of thickly sliced ​​bacon in a baking tray. Cook for 20 minutes, until the fat has melted out and the bacon is crispy. This should make 2/3 cup of bacon fat.

Step 3: Pour bacon fat into a high sided pot roast or cast iron pan. Add canola oil and bring it to 365 degrees.

Step 4: Pour the chicken stock into a medium saucepan. Add wings, bring to a boil and poach for 20 minutes. Place on a sheet lined with towels and dry.

Step 5: Add dried, poached wings to bacon fat / canola oil – watch out for splashes here! Fry the wings for 3 minutes on the first side and 1 minute on the other side.

Step 6: Place on a towel-lined plate with a spider or slotted spoon. With salt. Put the wings in the sauce you want.


Dry salted and baked chicken wings

Yields: 12 wings
Preparation time: 12 hours
Cooking time: 35 minutes

Ingredients:

¼ cup ranch seasoning
2 teaspoons of smoked prika
2 teaspoons of garlic powder
1 teaspoon onion powder
½ teaspoon of salt
1 dozen wings (split, tips removed)

Manual:

Step 1: In a medium bowl, combine ranch seasoning, smoked prika, garlic powder, onion powder, and teaspoon of salt. Stir until everything is well mixed.

Step 2: Dip 12 wings in the spice mixture. Place the wings on the sheet metal compartment equipped with a rack. Place uncovered in the refrigerator for at least 12 hours or overnight.

Step 3: Preheat the oven to 350 degrees. Take out of the fridge. Bake the wings for 25 minutes to add fat.

Step 4: Turn the oven to 425 degrees, flip the wings, and cook for another 10 minutes. Remove the wings from the oven and throw in the sauce you want.


Chicky-dusted and convection-fried chicken wings

Yields: 12 wings
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients:

¼ cup of tioka flour
2 tablespoons of rice flour
2 teaspoons of baking powder
1 dozen wings (split, tips removed)

Manual:

Step 1: Preheat the oven to hot air roast (fan assisted) to 425 degrees.

Step 2: In a medium bowl, whisk together the tioka flour, rice flour, and baking powder. Dredge 12 wings in mix. Place it directly on a sheet tray, skin down. This allows the skin to “fry and crisp” in its own fat.

Step 3: Fry for 25 minutes, then flip the wings with tongs to finish cooking another 20 minutes. Take the wings out of the oven, season with salt and add to the sauce of your choice.


Chicken wings, whipped and fried with duck fat

Yields: 12 wings
Preparation time: 2 hours
Cooking time: 45 minutes

Ingredients:

1 cup of cornstarch
2 teaspoons of baking powder
1 dozen wings (split, tips removed)
2 liters of duck fat
¼ cup of vodka
½ cup rice flour
½ cup of champagne
Kosher salt (to taste)

Manual:

Step 1: Put cornstarch and baking powder in a bowl and whisk together. Dip 12 wings in the mixture and place them on a rack fitted sheet metal compartment. Let them sit at room temperature for 2 hours.

Step 2: Put the duck fat in a high-sided cast iron pan. Bring duck fat to 365 degrees.

Step 3: Prepare the batter by whisking together vodka, rice flour, and champagne. Use tongs to dip each wing in the batter. Add directly to the oil. Continue until all of the wings are submerged and submerged in the oil. Fry for 5 minutes.

Step 4: Remove with a spider from the oil on a sheet metal dish, which is equipped with a rack. With salt. Throw the wings in the sauce you want.

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