$162 vs $15 Chicken Wings: Pro Chef & Home Cook Swap Ingredients | Epicurious

sos sos that's something maybe I should have removed some of the seeds I'm frank I'm a professional

chef

from the color education institute and these are all the

ingredients

for a batch of 162

chicken

wings

hello I'm Lorenzo I'm a

home

cook

and these are my 15

chicken

wings

ingredients

, of course, Frank's hot sauce. Getting back to the problem, who am I with today? I was planning to make some pork and ginger stuffed chicken wings with a sweet and spicy garlic sauce. I ate some fresh ones. organic chicken wings that I was going to debone and stuff with a ginger and pork filling.

Oh my gosh, I'm going to stuff chicken wings. I had a nice fatty pork butt, ginger, napa cabbage and my beef soup base with taki mushrooms, a little soy sauce, a little rice wine. egg whites and a little cornstarch, lots of things. I didn't have any beer in there because I knew these guys would take it from me and I had everything I needed to make my own sweet and spicy garlic sauce, some ash and holland red. long peppers how many do you need by the way you're going to kill me garlic light brown sugar rice vinegar fish sauce and garnish with scallions sesame seeds and sesame oil don't ruin it Lorenzo Frank you're a wonderful man wings hot sauce blue cheese celery watching the game no filling no, not with lorenzo's ingredients i have some simpler items things you are more likely to find at your local supermarket in your kitchen chicken wings buttermilk cornstarch marinade seasoning butter ketchup garlic a little blue cheese to crumble and of course frank's hot sauce these ingredients may be simple but I'm going to use my

chef

magic to upgrade them if I had a guest this would cost between 10 and 12 oh 15.

Okay wings are a little more expensive nowadays how much would they cost? I don't know, are we doing a $60 thing? We are trying to be a little better. That's what I said now. Look, that's very good. I'm getting confused because we all know these are just ingredients, there are no additions. speaking in Tagalog because I was panicking when I panicked I'm actually speaking in a different language pork and ginger stuffed wings is fine but the hardest part of my wing is owning them deeply, it's something that requires a bit of technique and practice , you have to do it.

Make sure you don't pierce the skin because if you pierce it, the filling will come out or squirt out when you fry them. I definitely need help. Earth calls Rose. Give me a rose. Hello Lorenzo, how are you? You, first of all, I'm in trouble, how do I stuff a chicken? I hope they are a little bigger because it is generally better for the filling. Yes, there are sort of three sections in the chicken wing. The top section has kind of like a ball joint, in the middle section there are two smaller bones, so let's start at the top, you're going to take a boning knife, feel the joint, so do a circular motion once. to loosen around the joints. you can push down on the flesh with your fingers, sometimes people call it like a sock situation, then you'll come to another joint, so again you'll want to go around that joint a little bit and loosen up any connective tissue that's there at the time continue pushing the meat down, the first one will be the most difficult after that everything will be beautiful, simple, easy, chicken wings, okay, simple, simple job for a guy, simple, okay, breathe deeply on these wings they are not going to they fill themselves so let's get to work so basically let's go in here and be very careful first of all this is my first time making friends so bear with me let's make a little incision around it to give it A starting point. or like they're saying maybe the toes of the socks so you can pull them down, okay, hello, success so far, so to cut these wings, all we have to do is separate them from the drumette and the flat part, the tip goes to one side for the broth. and that's it, it's really simple, so now I have knuckle number two that attaches to the part of the wing that I have to fight for, so let's see if we can do it, okay mister knuckle, hello, hello, hello, how are you?

Goodbye to the first part, can you skip? very separate when it comes to my favorite part of the wing, it's always the flat one, it has a lot of extra skin, it has a nice connective tissue that gets sticky when you

cook

it. I'm a big fan of flat drumettes. Good flats are better, come on, you painted my botox, oh oh, a lot of coals, since there are two bones in the wing, but I only have to work with one at a time, I think Lord, help us, Jesus Christ, we will be eating, uh, uh, in about a originally, Lorenzo was going to brine them in buttermilk.

I'm going to use the buttermilk for something totally different. I'm just going to dry them, rub them with a little marinade. Lorenzo gave me some pepper and salt and let them sit in the refrigerator for a while and then we'll get ready to cook them thanks frank, that's exactly what I wanted to do today by far, deboning the wings is the hardest part, scrape a little bit the other, it's really not that bad. I'm sure practice makes things perfect like anything else, come on, let's do the same. I am proud of myself. I have to tell you that you are not bad, you are not bad.

Number one, seven to go, that pride took me what 10 minutes, but now I know what they do first, so just a couple of minutes each, a few minutes each, but you know what it's worth . Now I'm thinking that's cool because who wouldn't expect a stuffed wing, that was it guys. that was the last one, let's move on to the filling, so I have this beautiful pig butt. The first thing Lorenzo is going to want to do with the pork butt is debone it, I only have to debone one portion. of that, the other part I will save and roast later, yum yum, this looks really delicious.

I love pork butt. I just don't like pork butt with chicken wings. You have to grind me when it's cold because there's a lot of fat especially. in this cut and you know the friction heats it up and the grease makes you not want to do that, so everything has to be very cold, it's actually quite satisfying this fun, you know, I'm going to write a note to Frank. I already bought my ground pork, so you have to grind your own meat. I'm not kidding, it was actually fun, so here's the big change and how I'm going to

swap

Lorenzo's wings for my wings that I'm going to take.

These chicken wings and I'm going to prepare them normally when you drink coffee you're cooking the animal in its own fat for our purposes today I have vegetable oil so I'm not just going to comb and feed the chicken with vegetable oil. I'm going to strain it and fry it too. The final texture of the wing is going to be very nice and melty. It will have a little chew to it, but it will basically fall off the bone. I'm going to take these. I'll put them in a 350 degree oven for about 15-20 minutes and then lower the heat to about 250 and let them cook until they're fork tender, which could be an hour and a half to two hours after I cook them. wings are cooked. correctly, I'll take them out of the oil and put them on a tray with a piece of parchment and I'll take them and put them in the refrigerator until they're completely cold if I fry them now.

They're going to fall apart, I'm going to take this oil, strain out all the bits and pieces, make sure they're free of moisture and then that's what I'm going to fry them in, this is all the ingredients for the filling, so let's start with the cabbage, this is just a delicious napa cabbage, it has a lot of moisture that will be drawn out of this cabbage and I don't want that moisture when I stuff the chicken wings, so to be able to do that. I have to add a little salt and in fact I'm going to start cutting mushrooms, mayataki mushrooms, I want them all the same size so that nothing sticks out of the chicken wing every time I stuff it.

Lorenzo gave me the blue cheese to just crumble over the wings, but I really want to make a sauce with it, so I'm going to use the blue cheese, some of the garlic he gave me, freshly ground black pepper, and a little bit of buttermilk which he gave me for a marinade and I'm going to make a blue cheese sauce, let's get our cabbage that has been well strained from this moisture you will get this dashida soup base, but why is the meat soup base this just to intensify the flavor in powder form? It will also give the meat a little bit of color because when you fry meat like this it's not exposed to oxygen it won't brown as I never knew garlic is really great of course it's no good for a dish. without garlic that's a lot of ginger which I like it's going to be spicy I'm just using an egg white and this is the cilantro that I thought was parsley is cilantro that looks good and one of my favorite aromatic chives now I'm just I'm going to combine the liquid portion and then I'll add the cornstarch into the liquid like I'm making a slurry just to make it easier for me and I'm just looking for this to come together and not be as thin as the buttermilk, I want the blue cheese puree to give it a little bit of texture, but that's all we need, that's our sauce that I'm going to keep in the refrigerator for when it's time to serve on the plate, now we need the star of this filling show.

The smell coming out of here I'm smelling this beautiful white wine vinegar. I can smell the ginger. The second hardest part is getting the filling into the wing. What do we have here? Lawrence. One quicker thing when making your pork mixture. I'll put it in a piping bag and then I'll squeeze it, you know, twist it and turn it into the chicken wing. Okay, here we go, I have to start filling the edge of the wing, which I'm going to press, so let's go ahead and that's the stop bell. I have stuffed it but I still have to close it if you don't string it and fold it over some of the filling it might leak out you said gigantosaurus toothpicks you guys didn't want to go through the skin I don't I know if I'm supposed to or not but actually it's easier to get through the meat portion, so look what I've done there that's not bad, eh, that's not bad, let's move on okay, here we go, I mean, it doesn't look like it's overstuffed.

It's really not like that, all the chicken wings are well stuffed, some maybe a little overstuffed, some things good, let's start making the sauce. Lorenzo sent me some of Frank's hot sauce, which is really good, but we're going to make a Frank's hot sauce that's this hot. The sauce couldn't be simpler, it's basically just throwing everything into a pot and pureeing. I have some water. I have some garlic and I'm not too worried about how they are chopped and then go straight into the pot. I am familiar with these chiles and know that this one is a little sweeter and this one is a little more.

I have two spicy habaneros and those are going to go whole. I'm not even going to cut them, we'll puree them eventually. The rest of the peppers I have are simply sweet peppers. I'm going for the color. I'm not worried about the seeds. I'm going to use the seeds. I believe i do it. Most people think that the spiciness of pepper comes from the seeds. Doesn't it come from the ribs inside the pepper? I'm going to put them all there. A very good pinch of salt. About a quarter cup of good cider vinegar. Just a good drink of sugar.

I'll probably go. about a quarter cup, but I'm going to use my magic chef hands and all we really have to do with this is let it simmer until the peppers and garlic soften. I ate two of those habaneros I'm drinking. one out, I want to try this with a habanero and if it's not spicy enough I'll add the second one, let's be spicy, why can't you smell that habanero? Okay, I should have. It's very spicy, okay. I like spices, but it will be good. I'm going to add Fresno peppers, garlic and the Dutch mixture. 1 cup of water.

Light brown sugar. Rice wine vinegar. That's the acidic part that Rose had mentioned in our call. There will be bubbles that will start. really small and fast, which is happening right now, but eventually they will turn into bigger bubbles, then we'll know we're done. I'm going to add a little bit of xanthan gum. Now xanthan gum is a natural thickening agent and what is this xanthan gum. What I'm going to do will prevent the water from separating from the peppers and will keep everything together. Don't get this on your hands or eyes. You can smell that it is spicy.

I am happy to have done it. Don't put the second half of an arrow in aha, big bubbles, it's time to add the fish sauce. I love fish things. I have bottles and bottles of fish sauce. It looks really great for wing sauce. Lorenzo gave me some ketchup and garlic. I have a little bit of butter I love ketchup and the wing sauce gives it a little sweetness a good pinch of salt and then a little bit of frank's hot sauce I'm going to use the whole bottle look that color is beautiful I have another bottle that brought with me I'm just going to put a little bit more in there, all I want here is for my butter to melt and incorporate and the sauce to be warm.

I'm done, it's time to fry the chicken, so we take the oil with which we arrange the wings. We strain all the pieces and this is the one I have. I have vegetable oil and I'm going to do just a few at a time. I'm not worried about flats or drumettes at the moment, just looking to warm them up. So you see what happens whenI put them in the oil, they start to bubble beautifully. Are you OK? Are you working with me here and I'll leave you there? Try not to burn yourself. Avoid the oil. I'm going to be cooking my wings for about 10 minutes, actually it's a couple of minutes longer than normal. the stuffing doesn't come out, I'm very happy, just remember the wings are already cooked, this is just to make them crispy and warm them up, You don't want to take them out and put them on a flat surface, they're going to get soaked that way, so we put them in a drain with a grate.

Wow, my goodness, this guy wanted to go somewhere else and this guy said the filling wasn't bad, it looks delicious, I can't wait to bite into it though. I'm going to salt them. while they're still kind of hot one last thing before we sauce, I'm going to take some of that marinade that Lorenzo gave me and just hit it with another shot over the top, let's get to sauce, it's time to put this dish together, I already have my hot wings I have my hot sauce I have my blue cheese sauce and everything I need to put this on a plate are we ready? are you ready?

I'm ready, okay, look at these little quasimodos, I'm just going to take them off, like you remember Frank. He made a steak and kept part of it. It's like chef's food. That's what I'll say. This is chef's food. They are crispy and that's what I want. So I'm going to put my sauce, but I'm not going to put. Everything is ready, now I'm going to put in approximately half of the liquid. It has been reduced, it will go very well with this chicken and we are going to throw it in, give it a stir, make it rich and spicy, put it all on top, here we go. oh, I don't know why I gave you those sound effects, but whatever looks delicious, look at them, they're beautifully coated, so let's grab our plate, let's grab my dipping sauce, I've got some good bits and here we go, let's do it friends.

My mouth is watering, I think right now look at that, look at that, but you want a bunch of wings, one more on the side, if you can fit, yeah, we'll make you fit. Good heavens, let us have a little, a little, a little aside, let's do a little. wonderful sesame seeds some scallians let's drizzle a little more sesame oil because we're crazy up here look how beautiful and so are the wings. The good thing about these wings is because they are comfortable, you can see that the bones stick out, they have a little handle, take it, put it in your mouth, it's a big ring, but you see how cleanly they come off the bone, look at that flavor, it's incredible, you can taste the habanero but you don't get a big kick from the habanero, it heats up the the sauce sticks to the wings really great now im going to get a drumette and try it with a sauce uh it's so delicious the blue cheese has a little more kick to it strong blue cheese and of course since the wings should be messy from six to eight wings it's about my lemon, no 68 628, I'm not a savage, well maybe a little, I'm just going to cut it first, usually just I would bite into it, but I just want to see the filling, wow, look.

Well, guys, stuffed chicken wings and sauce hello, eh, but good, sweet and spicy. Wow, this is something I would ask for. It's hot but it's good. I would never normally do this, but can I have a beer? Would someone please know so well. a beer that is the most delicious thing I have tasted in a long time I am so happy frank thank you hey frank how are you sir hey lorenzo how are you doing I tortured you too much I had never thought about deboning a chicken wing in my entire life, how did you do it ?

However, it was harder to bone once you got it, you got it. It took me a little while to make the first one and then I learned it. In fact, I said I was never going to do it. I'll say it again, but man, the flavor of these wings was fantastic, a tsunami of flavor. I am, I'm not kidding, oh my god, they look great, they taste even better, bro, I'm not kidding, oh wait, but that reminds me, that reminds me, yeah, look. in the refrigerator look at the refrigerator outside the refrigerator ah you are a dog your dog your dog I have mine here a nice glass of beer greetings brothers great job Lorenzo they look wonderful thank you I am very happy that you feel that way