Crispiest Chicken Wings Ever

Crispiest Chicken Wings Ever
I am a bonafide chicken wing lover. I love all types of wings. I love grilled wings, I love smoked wings and I love smoke-fried wings. I also like all different types of flavor profiles from Japanese BBQ Wings to Garlic Parmesan Wings. I am always on the hunt for new methods and flavors. Plus Mrs. Meat Church LOVES crispy wings. I came across a test by J. Kenji López-Alt where he ran several different tests to double fry wings at various temperatures. The basic premise is to fry the wings for a long period of time at a low temperature which will break down the collagen, but leave the wings juicy. You then have to rest the wings for an hour, or up to 3 days in the fridge (you can even freeze them at this point), then fry them a 2nd time at a very high temp. I had to test his theory for myself in this video. The results were what we called the most Earth Shatteringly Crispy Chicken Wings of all time! Mrs. Meat Church has claimed these are her new favorite chicken wings.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[greglogan]

Loved the old way you did them, will have to give this a try now. Thanks of all the amazing content.

[andrewezinga]

I’ve made this recipe a few times. I have found that it’s much better to do 15 mins initially instead of 20 mins. To let the wings rest for 30 mins instead of one hour. And the final cook you want to do for a maximum of 9 minutes not 10.

I found that the wings were lot more perfectly crispy and not so over cooked.

[TheCarlDawson]

Never thought I would see a Meat Church x Kenji crossover, but happy to see it!

[chriskoprowski]

I will definitely give this technique a try. It makes sense that it would work. This is basically the same technique most restaurants use to make their french fries nice and crispy without overcooking the middle.

[Marx-Lennon]

So glad you gave Kenji a shot out! He’s the man.Knows his stuff

[mdukes]

I followed this exactly and made 90 wings for Superbowl party last year, they were such a huge hit and im back to make these again for this Superbowl!! Thanks for this great video.

[gmacc]

As a keto eater this recipe makes me happy AF! Always struggle to get a crispy coat without adding some form or coating! I am making these tomorrow with a home made lemon pepper seasoning. Thanks so much for this recipe! Xx

[acetarlton]

I love watching my favorite YouTubers give Kenji his flowers

[tankdacubz]

Awesome - Love just about anything Kenji does - almost always super simple/straight forward. Can't wait to bust these out for my next hot wing cook!!

[strumminronin]

I cook a lot of wings for a family member with special needs, this new recipe is much appreciated! Thank you!!

[RS]

Awesome Matt, I have been following Kenji for awhile and love his cookbook. His knowledge is vast.

[dr.smokedaddy]

Meat church, l have used your recipe and let the wings rest over night for the 2nd stage of the cook. My wife said it was the best crispest wings ever. All my military colleagues overseas in Okinawa, Japan will enjoy this treat. Thank you again. I always watch your shows.

[SamNSharonMartin]

Hi guys. Sam here from Western Australia. We followed your double fry process for wings last night. We used canola oil and deep fried in the camp oven over a gas burner. The results were spectacular 🎉. We’re going to do it all again for lunch today. Cheers 🍻

[jackwright]

Matt thanks for sharing this method with everyone. Tried it yesterday and they are the crispiest wings I’ve ever had.

[martinpontier]

Made these tonight, absolutely amazing! Well worth the time invested! Gonna be a go to come football season!

[timthompsondp]

Kenji is incredible. So much knowledge.

[davekragness]

When I have made 500+ wings for parties, I par bake them in oven the day before and cool on sheet pans overnight in fridge...then deep fry in turkey frier outside before party and keep warm in chaffing pans or roaster. The deep fry is just to get skin crispy to you can go hotter like the 2nd fry in this video. These wings look/sound amazing. I usually hand trim every wing with kitchen sheers to remove excess fat and skin and only leave what is attached to the meat.

[JamieStuff]

That makes perfect sense. The first fry cooked the wings; effectively doing a sous vide cook. The high temp cook was all about making that crispy skin. The rest in between was so that the second cook did not overcook the meat.

As others have said, this is why restaurants blanch their fries ahead of time, and do the final fry to order.

[williejones]

Man. You nailed it. Those wings sounds so crispy. I will definitely be trying them. Thanks for the video and recipe.

[donaldgoodnight]

Heres a tip. I pre cooked mine in a convection oven. Then fried them. About 5 minutes. As a commercial cook. Bake, then fry. 100% best way. My bar wing night, made money. I put sauces in pans to add on. From parmesan to very hot. My sauces the best. I grow my own habeneros. I add sugar and cilantro for that .That one is addictive.For parm wings, I use scampi mix powder, butter, minced garlic, and grated parmesan cheese. My teryaki orange ginger sauce a winner as well. You marinate the wings in orange juice, teryaki, sliced ginger., red wine, and garlic. Before you bake and fry them. Do I know how to cook? You can bet your ass I do . I do food logistics as a living. For over a decade. My day job.