Best Chicken Wings Ever? 🐔Crispy, Moist and Flavor Packed 🐔 - No Sauce Required!
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- čas přidán 28. 06. 2024
- I love chicken wings, but most restaurants need to slather them with sauce to overcome their dryness and lack of flavor. Also, most of the sauces these restaurants use (including a big chain) contain soybean oil and sugar.
I decided I would set out to make wings that are so crispy, so moist, and so packed with flavor, that to sauce them up would be a crime. Did I mention "zero carbs"? After a week of testing and several pounds of chicken wings in my belly, I have emerged victorious from the SeriousKeto Test Kitchen.
Printable recipe link: www.seriousketo.com/archives/...
Timestamps:
0:00 Intro
2:00 Brine
4:50 Coating
8:58 Air fryer vs convection oven
11:18 Taste test
Products used in this video:
Max Burton induction cooktop: amzn.to/3tZYBNO
Insta-read thermometer: amzn.to/3KXT3KR
Cambro container: amzn.to/3qetsW7
EverCrisp: amzn.to/36uGeZe
Ninja Foodi grill/air fryer: amzn.to/3CP4G3X
Anova Precision Oven: amzn.to/3Iekka4
🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): www.amazon.com/shop/seriousketo
👨🍳You can contribute to SeriousKeto's recipe test lab and enjoy some "behind-the-scenes" perks by becoming a channel member: / @seriousketo
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Just a little pro tip. After the brine, let them air dry in the refrigerator, preferably overnight. This helps dry the skin for a nice crispy texture that you're trying to achieve during the cooking process. This ensures dryness on the outer layer of the skin. Afterward, the oil method would be recommended, and you'll probably get a better crisp on your wings.
The crisp you hear in my video is with the volume reduced by -8dB. Any crispier and they’d be glass. 😆
I tried this only for a couple hours. The meat lost some moisture as well IMHO. They came out like BWW. A little dry and too crispy for my taste, but I have friends that like this style.
Absolutely. Dry, Salt and over in night refrig makes best wings
The key is not over cooking the chicken wings. I’m going to try the brine for flavor, even though my wings are always moist/tender on the inside. Old Buffalo wing maker here. Whenever somebody tries my chicken they ask me what the secret is, and I tell them chicken, as with any meat, has a internal temperature that must be met.
That brine looks delicious!! And I really respect how your experiments cover so many bases. Well done! Just gotta think what to use that brine for (I know I know, I shouldn't be vegetarian - wish I wasn't). In case others don't know, you can make your own baking powder (baking soda +cream of tartar) without cornstarch, if you think it matters.
great advice on your own baking powder. ill try that!
These wings were hands down the BEST wings I’ve ever had. The meat was moist, flavorful, and perfect seasoned; the skin was a beautiful brown with an impressive crunch. I let the wings brine for about 48 hours, brushed them with avocado oil (EVOO would have done just as well but their avocado oil was within reach and I was ravenous). I served them as is with a veggie side dish. No sauce needed. Nothing could improve on this recipe. I can’t wait to make a batch for next weekend’s family lunch.
Instead of flats and wings... I use chicken drumsticks. LOTS more meat, and affordable to boot. I'll have to try this recipe... and I'm definitely still considering purchasing an air fryer. It might have to be in my next Amazon cart LOL Thanks for another great video.
Hey, great idea using legs!
@@JenniSchaffer Thank you! My husband loves wings... but he loves the legs/drumsticks even more! Also great with BBQ sauce :)
How lucky awesome it is to have family around to taste test your experiments. You get to watch what they really like and no holds barred in opinions either.
Good idea, wings are twice as expensive than drumsticks on Amazon Fresh.
Get an air fryer! They produce excellent results. Just make sure to get one that's easy to clean, cause they can be stupid hard.
Hi Steve, I'm a older lady and have been cooking for many years. I love chicken baked in the oven. I have never brined or rested my chichen over night to dry out. Tried both to day. WOW, very best tasting chicken I have ever had. You are right no need for sauce.Very! Very ! moist and so crispy. Changed how I will make chicken from now on.😊
I’m glad you liked it. 🙂
I honestly can't remember the last time I've ate chicken, turkey or pork chops without being brined first. Definitely worth it in my opinion.
Happy Birthday Steve 🎂
I have got to stop watching these videos when I am fasting. Now, I am going to be fixated on wings until I get some. I guess I know what I will be having this weekend now! Thank you for the inspiration, Steve!
OMG!!! Same. I am so ready to try this recipe once I'm done fasting.
Ditto!
I break a 36 to 40 hour fast with two eggs: poached, soft boiled, or over easy, and a cup of coffee. Wait a few hours then go for some meat - I’m thinking crispy wings!
I started a fast Wednesday night and am aiming for Sunday after church….not sure I’m going to make it. The good thing is that I don’t have any lemons in the house 😹😹😹🤦🏼♀️
ME TOO!!!
Me too! 😅
You have obtained winged warrior status.
I use baking powder, chilli flakes, garlic powder & dill in large freezer bag. Dry off the wings and drop in bag & shake it all about. Will be trying your brine though. It sounds delicious. The oil ones look amazing too. I also love chicken wings and could eat them every day. Dennis is amazing too & so are you. Always learn something new.
I’ve been coating my unbrined but nicely seasoned wings with baking powder, but I’m excited about this recipe. My BFF is coming for a visit next week, and I can tell by your enthusiasm that we’re both in for a treat. Too bad hubby won’t be here to try them, but I know I’ll be making these often.
Parm rind-I never would have thought of that in a brine. Can’t wait to try it. Angie likes wingie too 🤣
I just have to say This recipe is fantastic!!! The only thing I did different was I added fresh ginger to this marinade. You Needed to try this recipe if you haven't. It is now a recipe we make at least 1 to 2 times a week. Thank you so much!!!
Thanks Steve for both your brining videos. Several years ago I marinated a rack of ribs with my own mix for a dry rub and got busy with work. They ended up marinating for 3 days before I had a chance to grill them. They were the moistest and most flavorful ribs I have ever had. It was then that I learned that the extra time for brining or marinating was well worth it. I hadn't tried brining chicken, but I think that will really make a difference. I'm more of a beef and bacon gal since going ketovore, but I think your ideas will bring chicken back into my life.
Watching your face expressions while taste testing says it all! Thank you for these videos!
The Brine
In large saucepan, 1 qt or 1 liter of water, add 2 thumb sized pieces of Parmesan rinds and bring to boil for about 5 minutes or until water is cloudy.
Then add 2 TB kosher salt (30g)
2 TB black peppercorns (20 g)
1.5 to 2 lemons
10 to 12 cloves of garlic, smashed and peeled
2 to 3 bay leaves
Then boil 5 to 10 minutes.
Cool to room temp before adding chicken wings.
Can add ice cubes to help cool down.
In a Cambro container he adds up to 4 lbs (2 kilos) of wings.
Then pours the whole brine over the wings.
Covers with the Cambro lid and let it marinate for 4 hours.
Does this really cover 4 lbs? I have a small Cambro(2 qts), and one quart of brine barely covers the 1 lb of wings I do every week.
And thank you for the easy synopsis of the video
Dang, Steve, you are on FIRE!! Cannot wait to try these! I've loved wings for literally 45 years, since my Dad did business in Buffalo and we lived there for a summer. We were regular patrons of the Anchor Bar, where the first Buffalo wings were created during a snowstorm when the bar lost access to supplies...or so the story goes. To this day, I can't say "Anchor Bar" or "flat" without a Buffalo (Buff'lo, two syllables) accent. Just the other day I deleted our wing order from Pizza Hut because they were over $30 and I just couldn't do it. Might have to buy a Costco sized bag of wings now! I try to buy pastured whole chickens but I'll have to make an exception for this.
Chef John had a recipe using baking powder and a glaze after cooking. I liked that, but I wouldn't use it without a glaze and had to totally re-invent the glaze, which was too much trouble. I'm also with you on no sauce/glaze, etc.
Good to know about the corn starch in baking powder. I somehow missed that.
PS: I had pretty good luck with Chef John's recipe after doing the wings sous vide first. I like using sous vide for meats-especially chicken, so you don't have to worry about the meat being "done." Also, it sorta replaces the brining step, unless you wanna give them a head start.
PPS: In my teens, I worked at a Shakey's Pizza (two different ones, actually) and I think what made their chicken really good was brining overnight. They used the Henny Penny pressure fryers that KFC uses (I worked there, too.) I guess having worked there caused my continuing fascination with frying chicken, even though I've come to believe oil frying is evil, so good alternatives are attractive. It's why I liked the idea of starting with sous vide then finishing in hot air for the coating, even before keto.
When you were eating the brined af wing your face denoted “heavenly!” You are a true “foodie.” 😋
Thanks for all the hard work Steve!
If you have time, after patting the wings dry, put them in the fridge over night or for the day if starting this in the morning to eat for dinner. The fridge will dry the skin out well for even more crispness, people often do this with turkeys for thanksgiving.
i am utterly addicted to your channel lol, thank you for putting so much effort into your vids. Fantastic personality, great subject matter & very enjoyable to watch & learn.
I'm so looking forward to trying this! Thanks, Steve!
I am SO excited to try this!! Thank you Steve!
♥️🍗♥️
OMG, Steve! This recipe is off the chain!! More often than not, I don't get good results from any online recipe, but I managed not to screw this one up. So crispy and flavorful!!! My non-keto family loves these wings. Thank you so much!
I’m looking forward to trying the brine recipe you provided. I use a baking powder coating, approximately 1 Tbl of baking powder per pound of wings. To this I add 1/4 tsp Celtic sea salt and a couple of shakes of garlic powder. I put it all in a zippy bag and shake it up until all of the wings are thoroughly coated. They turn out crisp and delicious with no residual powdery mouth-feel.
A tablespoon would coat 12 wings with 1/4 teaspoons each, so thanks for confirming my measurement. 🙂
Happy Birthday Steve!🎉🎶🎉 Have a super blessed year! 💜🙏✌️🌞💐🎶
Fantastic video today Steve! Thank you so very much for your hard work to help us create an excellent meal for our families. I have started using chicken legs and thighs for my wing recipes due to the high cost of wings. Hope that you had a wonderful birthday.❤️☘️
I made these last evening Steve and they were some of the best wings I've ever eaten. I loved your brine recipe. Thanks...oh, I did try them with sauce but didn't need it at all. THEY WERE PERFACT.
Thanks Steve, we tried the wings tonight and they were awesome. I agree, the brine is the way to go. We do love your videos and the reviews you subject yourself too. Thanks Again.
Sounds absolutely amazing, I can't wait to try it!
Aww, yeah! It's on. I'm definitely giving this a try when I end an extended fast soon. Thanks mucho!
Happy belated bday and love that you're reppin' Tommy Boy 😜
Another great video Steve.
Happy Birthday.
I've only used a convection oven so I can't fairly compare to an air fryer but... Using a wire rack on top of the cookie sheet to let air under the wings in the oven makes a huge difference. A sheet of wax paper under the rack makes clean up easy too. Thanks for the great video Steve!
The only real difference between an air fryer and convection oven is the amount of space in which the heat is trapped. But I agree, using a wire rack in a convection oven will probably accomplish the same amount of crispiness. That's been my go-to for making wings, and they look just about as crispy as his air fryer wings in the video.
I use a jar of jalapeños put in the blender and pored over the chicken wings for 24 to 48 hrs and then grilled. Have a really good flavor
I enjoy your enthusiasm!!!
May try the brine. My go to is tossing in seaseme oil, chilly oil and wasabi oil if you have it. Then sea salt and fresh ground pepper (coarse). Family wings and movie night tonight.
Connor growing up quickly! Handsome and well spoken young man.
That brine recipe looks excellent. I have used diluted dill pickle juice in the past and have gotten good results. I also tried baking powder/ low-slow heat rendering in the oven on an elevated rack. Finish in the air fryer and coat with Buffalo sauce, which we adore. It was alll goooood.
I’m abstaining red and white meat for Lent! I’ll be feasting on these right after Easter Sunday! TY
I just love your kids. They could be twins. But they have the most gentleness about them. And their expressions are identical.
Not a big wing fan , but I just enjoy watching your content Steve! Keep doing what you do and we'll keep watching.
Tried this recipe. It's AMAZING! Hubby & I loved it! Definitely will be doing it again!
Glad you liked it!!
A great idea. I have brined my pork ribs for years. It works! I am a dry rub guy (salt & vinegar), put the amount required is only 50% of what I did before. Amazing!!!
Just bought some wings today specifically to try this recipe. Thank you for sharing the recipe!
Another amazing shirt! Love that classic movie! Thanks for the video Steve! 😅
Steve, I'm excited to try the brine, especially since I know how well brine works. It looks delicious. I like wings both uncoated and coated. For coating I always use pork rinds with baking powder added. You can add any seasoning or no seasoning, especially since they have been brined. So, it is a bath in egg white and then a dip in pork rinds, and everyone can't believe how good they are. It would be important to watch for too much salt. My pork rinds are not extremely salty.
I love chicken wings and as a kid that is all I ate when we had chicken. Can't wait to brine my next batch. Thank you so much for sharing.
Finally got around to making this brine recipe. Thanks !
Awesome video! You hit me where I live; wings, and Parmesan cheese!! DEFINITELY trying this....very soon!
Yep! I brined mine like 3 weeks ago and they were amazing 👌
Another well-done, informative video. I used to enjoy Alton Brown's show sometimes, but I must say, I prefer your demonstrations on cooking. You get to the point and do it so well. Thanks!
I appreciate that. Thank you.
I've been adding parmesan rinds to my soup forever...never thought of adding to brine!! OMG yes!!!
Ok, sorry for being late to the party, but I made these tonight and we were very happy with the results. I didn't have the cheese rind, I skipped the bay leaves as my wife doesn't like the flavor. No peppercorns so I just used a TBSP of course black pepper and brined for 5 hours. It was a winner but I will definitely grab the rind for the next batch. (For those that use air fryer liners, don't on this recipe, unless they are perforated with drain holes, or else the wings won't crisp up as nice due to them sitting in the grease that can't drain away. Just be sure to generously spray the basket grate with oil or else the skin will stick. In fact, with good airflow I don't think I will flip at all and just cook them skin side up.) New sub!
You do a pretty good job winging it Steve! Never thought of brining chicken wings but this sounds like a great idea.
So trying this!! Thank you Steve!
I'll try the sauce from Dennis as well!
Thanks, Steve, we are always looking for new wing recipes. I have to share with you, yesterday was St. Paddy's day. We always brine our own corned beef. We did a 5-6 lb beef and then slow cooked it in the brine (with added water to cover) on the stove. We have family that cannot tolerate beef so we had 5lbs of wings too. My brother wanted to try cooking them in the leftover brine after removing the beef. We simmered for 20 min, removed, dried and then deep fried. OH MY! They were absolutely delicious. The brine went really well with the wings. My family who adore corned beef actually all preferred the wings. We will be doing this again.
Thanks, Steve - I LOVE wings and I can't wait to try this!
Looks so good, thanks for sharing!
Hi Steve, great video,! You certainly had me salivating 😂
haha yes! the shirt! my brothers and i used to be obsessed with tommy boy. 😬 you have the best shirts!
As a wing aficionado I can certainly appreciate a great recipe. I will definitely be giving this a go. Thanks Steve.
Got some chicken thighs in this brine just now-thank you! We got a new range a couple of days ago with a built-in air fryer and convection oven, so I'm going to test drive the air fryer tonight. I usually fry the thighs in bacon grease with lemons, capers, garlic, Old Bay, cayenne, salt and pepper, then take out the lemon slices and add heavy whipping cream and Parmesan at the end. We love chicken this way, but I'm hoping to become a TWO-trick-pony with this brine. 😄 Best to you and your family - thanks, again!
I haven’t used brine except for thanksgiving turkey. I will try. My go to air fryer wings is to add to a bowl, drizzle with olive oil and sprinkle with a half tablespoon of baking powder salt and pepper. It mixes with the small amount of oil and coats the wings enough to crisp them. Add sauce after.
I wish I had seen this 3 days ago! My air fried wings were amazing, and I coated them with seasoned egg white powder. Now, I'm eager to use your brine recipe. We are very lucky, our local butcher sells something called party wings. They are huge, and I only eat three or four of them at a time. I bet they will be even better with your brine recipe. Thank you for taking the time to bring one of our favorite foods to an even higher level! 😋😋
That made my mouth water Steve. I'm gonna give it a go this weekend but sadly I only have a conventional oven. They'll probably taste great even if the aren't too crispy!
How about finishing them in the broiler for a few seconds for crispness? Just a thought 😅
Uhhhmmm oooookay! THIS IS INDEED THE BEST CHICKEN WING EVER. This brine makes the most flavorful, and moist chicken wing. I'm sure it would do the same for any cut of poultry. I brushed with olive oil and used an air fryer and they were divine. Just popped another dozen in the air fryer. Sauce would kind of be like ketchup on ribeye...a travesty LOL Thank you Steve for such an easy, inexpensive marinade for all of my chicken. Just an FYI I marinated the wings for 4 hours and pulled them out of the brine and refrigerated them overnight before cooking and they were perfect.
I'm so glad you liked them. Thanks for the review!
Thanks Steve, I just got a small air fryer,, will try your brine . Trust your input and your families!
love your recipes. will try with other poultry too. thanks.
I double fry my wings, similarly like I do my French fries. First fry @ 325f, for about 6 minutes, then take the wings out and rest on baking sheets. Lastly, I heat oil up to 375f, and put in for 3-4 minutes, to finish the wings off until they are done to your liking. My favorite buffalo wild wings sauce: 2 cups of Frank's Buffalo sauce in a sauce pan, with 1 stick butter. Heat until butter melts. Thoroughly mix together, for about 3 minutes, to allow the ingredients to meld together. My homemade Blue cheese dressing recipe: 2 cups of quality mayonnaise, (Where I live, Duke's or Hellmann's brand), 1/2 cup sour cream, 1/4 cup real buttermilk, 1 tsp salt , 1 TBS Worcestershire sauce, 1 pound of the best quality, Real Blue cheese, (the kind in a triangle at/near deli section.) I usually make my sauces up a day ahead of making the wings. I got this recipe from a cook at a local dive bar I'd frequently visit, daily, after a long, hot day on the roof, where I'd get these to go home to eat later. I'd usually throw 1 or 2 beers back before heading home. Lastly, off subject sir, if you're not looking into voice-over or voice work, for radio or television, well, I think you have a very high-end speaking voice, that makes listening to your content here, "Pop!" God bless you.
Very good experiment I’ll give it a try because chickens wings are one of my nemesis
Yay a new recipe! 😍
I can’t wait to try these!
Will have to try now!
Thanks Steve, those wings looks fabulous! I don't have either appliance, but birthday and mother's Day is right around the corner. My wish list just got a little bit longer. :)
P.S. Happy birthday!!!
“I just wing it” 😂😂😂 Love the shirt, Steve. Great movie. After this recipe, you just might be the wing king.
Thanks Steve. Will try your brine recipe. I've been keeping my pickle and jalapeño juice to brine some spicy wing chicken wings.
Good morning Steve! Love your shirt! Would never have thought to use parmesan rind in a brine. Definitely gonna try this recipe. Hopefully my boys will enjoy it..... wonder how well it would work for a whole chicken?
Thanks for all your hard work and great recipes. You and Dennis are my favs. Love you both for different reasons so y'all are basically tied.... lol
Can't wait to give this a try! 😃
My husband and I tried these wings last night and we both loved them, no sauce needed at all! Wow, thanks for sharing this awesome brine!! :)
Glad you liked them!
@@SeriousKeto We liked them so much I may make them again tomorrow for football! Thanks, again!
@@SeriousKeto Wanted to let you know your wings are getting the highest honor in our house, we are making them today for the Super Bowl- and we are Philadelphia Eagles fans so you can imagine how important our SB nibbles are on this day! :) We are going to grill them this time!
Doing the brine tomorrow. Thanks for another great idea. I agree air fryer is the best. We salt ours and brush with ghee. They are better than any you get in restaurant. This is next level.
That Dennis character is something else with his videos. The last one was with King Arthur flour making a pizza it was so funny
Made these today and they were so juicy and succulent with a nice crispy skin. 😋
First time I experienced brining when I I had a chicken salad at my sons restaurant Sold from then on Makes such a huge difference
Wish we could add pictures. Just tried the brining. I’ve brined turkey before but never wings! They turned out great! Thanks again! I brined some tenders so I’ll try the cheese pork rind coating and see how it goes.
Instead of Parmesan rinds I used a head of black garlic. My body does like cheese but my mouth loves it. The wings were worth all the time and PITA! Next time I'll use 2 heads of black garlic. Thanks for this recipe and for turning me onto black garlic!
Naked wings are one of my favorites! Thanks.
I need to compare this with my buttermilk brine. Sounds really good!
Thank you, you are the brine king to me
Putting chicken wings on my shopping list. Thanks Steve!
LOL at wing it. Love all your content, hoping you never stop.
Looks yum, making tomorrow.. T-shirt excellent...👍
Thanks for all of the tips. I also watched the BlackTieKitchen video. You are right, he is great.
Can’t wait to try the brine. I love Dennis’s Buffalo sauce.
Thank you, looks good
Now you got me interested gotta try the brining
Love wings, always looking to improve. I usually use the air fryer, but also use the oven. Never tried brining...thanks for the recipe, hope you had great b day
I usually add seasonings with my baking powder like my own poultry seasoning, fresh ground pepper, salt, paprika etc just like I seasoned my flour pre keto.
Thanks, Steve. I made these yesterday for a celebratory dinner and got rave reviews.
Awesome! Thanks for letting me know. 😊
Happy Belated Birthday! I too love chicken wings.
I think the Glen and Friends channel mentioned brining meat before cooking as well, so that's interesting. His focus is not on keto, though, just on cooking. I've tried chicken wings many different ways, the closest I've come is to use harissa (a north African spice mix) as a coating, and baking in combo oven but not over-doing them. Will give this a try.
Ooo Boy
Getting to the Commissary to get me some wings and all the stuff for the brine
Thanks Steve