Best Chicken Wings Ever? 🐔Crispy, Moist and Flavor Packed 🐔 - No Sauce Required!

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.

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:

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[Contradition]

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.

[KevinMphotography]

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.

[JillFelling-fgfv]

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.😊

[martykirby]

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 🎂

[angelaa]

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.

[heidiw]

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.

[donnam]

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.

[jperry]

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!

[sandra.phillips]

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.

[dr.evelynsharp]

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.

[debraraiche]

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!!!

[angelaa]

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 🤣

[karismith]

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.

[barbarachen]

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.

[midnightrampage]

You have obtained winged warrior status.

[mfmacaulay]

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!

[pennybrown]

When you were eating the brined af wing your face denoted “heavenly!” You are a true “foodie.” 😋

[taniafuentez]

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 😜

[artgamesforfun]

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.

[CarbageMan]

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.