- 2 days ago
Want chicken wings that turn out crispy, flavorful, and easy every time? In this video, Nicole breaks down eight reliable ways to make chicken wings using different cooking methods, seasonings, and simple hacks that actually make a difference. Whether you’re cooking for a busy weeknight, game day, or a backyard get-together, these techniques help you get great wings on the table without stress.
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00:00We're winging it today.
00:01I've got eight great recipes to serve up
00:03a party's favorite finger food, chicken wings.
00:05Starting off with the classic deep fried,
00:09extra crispy wing, I'm doing a flavor inspired
00:12by my son's favorite, Wingstop lemon pepper wings.
00:16So let's go.
00:17In my house, we eat wings almost every week.
00:20While I do love a buffalo wing, might still be my favorite,
00:24wings go far beyond that.
00:25First things first, you wanna make sure
00:28your chicken wings are dried off.
00:30That way, every seasoning can adhere to it
00:32and they get extra crispy.
00:33I'm gonna do a variety of drums and flats
00:36even though we all know flats reign supreme.
00:39My husband and I are a great team
00:41when it comes to eating chicken wings
00:43because it's not that he prefers the drum
00:45but he enjoys it enough to where he lets me have all the flats.
00:50And that's true love.
00:51When I buy wings, I usually get the big party pack from Costco
00:54because it's the best value hands down
00:57and they're already broken down into the drum and the flat for you.
01:03I'm gonna start by making my seasoned dry mixture.
01:06You wanna season your wings before and after.
01:10So I'm gonna start with a little bit of flour
01:11and then I'm adding in a little bit of cornstarch.
01:14This is a secret ingredient when you're frying
01:16because it's gonna help it get extra kind of airy and crispy.
01:19Then I'm going in with the basics.
01:22Garlic powder, onion powder, salt, pepper,
01:25a little paprika and a little cayenne
01:27and then of course a little lemon pepper.
01:30When you coat your wings in your dry mixture,
01:32you want it to be very lightly coated.
01:34You really, this is not a battered and fried chicken situation.
01:38Because our wings are dried off, it's gonna stick nicely.
01:41I'm just gonna go ahead and just toss them all.
01:44You can get a wire rack, this way any excess falls off
01:47and also the wing stays nice and dry.
01:49You wanna shake off any excess.
01:51You want it to be super light where you can still see
01:54the chicken, you know, through the flour mixture.
01:57I did discover a great hack to just getting
01:59really lightly coated fried chicken wings.
02:02I will be showing you that too.
02:04See, I'm not getting like a lot of batter wetness
02:07stuck to my hands, just a light coating of flour.
02:09The wings are ready to fry, but once they fry,
02:11I wanna go ahead and toss them in the sauce.
02:12I'm gonna go ahead and make the sauce that goes with this.
02:15Got the melted butter.
02:16I'm going in with lots of lemon pepper.
02:19Now, I like to get the lemon pepper
02:20that is not neon yellow.
02:22It just kind of feels a little more real.
02:25And this, the ingredients in this
02:26does actually call for lemon peel and natural flavor.
02:30So there are no weird things in this one.
02:33I mean, I do love Wingstop lemon pepper wing.
02:36Dang, are they expensive.
02:38And then just another little pinch of cayenne.
02:41You know, it's a wing.
02:42I just expect it to have a little bit of kick to it.
02:44But to really enhance the lemon pepper experience,
02:48I'm gonna go in with some fresh lemon juice and zest.
02:51A little zest goes a long way.
02:53And then a couple teaspoons of lemon juice.
02:55And that is gonna be our sauce.
02:59I do wanna add a little salt.
03:01Since we have our saltiness, our tanginess,
03:03just something to balance it out.
03:06Just a little bit of honey.
03:07Just a couple teaspoons.
03:15On the money.
03:15Get your little fry station set up.
03:17And that includes having a second pan with a rack on it.
03:23That way, the excess can drip off
03:25and they're not sitting there in their grease.
03:26Okay.
03:27And then I'm just going to drop as many in.
03:30It's gonna decrease your oil temperature.
03:33So I like to get it to about 375 at first.
03:36That way, when you drop it in,
03:37it goes down to like 350, 360.
03:39It'll take about 10 to 12 minutes
03:41to get these cooked through.
03:42Stir them occasionally.
03:43They will also, you know,
03:45pretty much kind of float when they're done.
03:47Don't rush this process.
03:48You want them to be golden brown and delicious.
03:52All right.
03:52Good and crispy they are getting.
03:55Also, the flats might cook a little faster than the drums.
03:59So you can pull those out, you know,
04:01maybe a minute before the drums.
04:02Just that little bit of cornstarch
04:03helps kind of get those little bubbles on top.
04:06It's extra crispy.
04:08Don't give me a soggy wing.
04:10Do not.
04:11All right.
04:12Our wings are cooked, good and crispy.
04:14And now we toss them in the sauce.
04:19We did it.
04:19Now they are going for a swim in our lemon pepper butter.
04:24And remember, this is butter.
04:25It's not a sauce.
04:27So they are going to stay good and crispy here.
04:29And I'm going to just pull them out
04:30and put them right back on their rack.
04:32You could also just, once they're out,
04:34you could just brush this butter mixture over the top.
04:36Just one more little sprinkle over the top.
04:39Platter them up.
04:40This is what I like.
04:41It's crispy on the outside.
04:43You can see the flecks of lemon pepper.
04:49Mm.
04:51Wingstop doesn't do the butter part.
04:54These will be inhaled.
04:55They're perfectly tender.
04:57I think a lot of times when you get your lemon pepper wings,
04:58they're dry.
05:01These with that little bit of butter sauce.
05:03Mm.
05:04If you're looking for the perfect,
05:06classic, fried, full of flavor wing,
05:09whether you do it lemon pepper or whatever sauce,
05:11this is the perfect method.
05:12Delicious.
05:14It doesn't get much better than this.
05:16Mm.
05:19Next, I'm showing you how to get crispy wings in the oven.
05:22I love this method because it only really requires one pan
05:25and you don't have to sit there
05:26and stand over a stove of oil.
05:28The secret to getting crispy wings in the oven, baking powder.
05:32So you're gonna season your wings however you like
05:34and then just add in a little bit of baking powder.
05:37Like I said before,
05:38you wanna make sure your wings are good and dry.
05:40That way the seasoning sticks.
05:41And then just whatever seasoning you want.
05:43You just wanna do about one to one and a half teaspoons
05:46of baking powder per pound of wings.
05:48I've got about three pounds of wings,
05:50so I'm gonna do three to four teaspoons of baking powder.
05:52And then you just wanna toss until it is evenly coated.
05:56The coating only needs to be very light.
05:59A little bit of baking powder goes a long way.
06:02All right, next thing is you wanna have a wire rack
06:05set inside of a pan.
06:07That way the air can circulate underneath
06:10and they'll get crispy on all sides.
06:11I'm gonna give it a little spritz.
06:14And then just arrange your wings on a single layer.
06:16This is how I do it if I like to just serve wings
06:20as our dinner entree at home.
06:22My kids like it like this.
06:24And they're so good like this,
06:25they get enough caramelization
06:26that they have all that good flavor.
06:27And you don't even have to sauce them up,
06:30but we probably will.
06:32In order to get some good caramelization,
06:34you wanna have your oven set up pretty high.
06:36Definitely above 400.
06:38This is not a baked wing.
06:39It's more of like a roasted wing.
06:42So I go in at 425.
06:43It's gonna take about 40 minutes, 40 to 45 minutes.
06:47And you wanna flip them once or twice.
06:49We're at the halfway point.
06:51And look at these.
06:51I mean, they look fried.
06:54Getting that good crust.
06:55Let me give them a little flip.
06:58The perfect oven fried wings.
07:02I see.
07:03Have you ever gotten them that crispy in the oven?
07:08How does she do it?
07:09Doesn't get any easier.
07:11And if you lined your pan beforehand,
07:13which I don't know if I told you that or not,
07:16clean up is so easy.
07:18These are good to eat as is.
07:20You can just see the flavor and the crispiness.
07:23However, I'm gonna sauce these up teeny's way.
07:26I'm gonna toss these in a little honey sriracha sauce
07:29just to give you some other ideas of flavor combos.
07:33Oh, that is good.
07:38This is the perfect way to get the same delicious wings
07:41we did first, but without the deep fry,
07:43because you're still gonna be just as satisfied
07:45with the crispiness there, thanks to the baking powder.
07:48Cooking them in the oven like this is great
07:50because you can do a lot more at one time.
07:52You don't have to worry about crowding the pot
07:54if you've got the oil in there.
07:56I mean, that is fit for a party right there.
07:58Oven fried and nobody would know.
08:04Mm.
08:07That baking powder coating that is crispy
08:10also helps really like absorb the sauce too.
08:13So much flavor.
08:14Love the crunch.
08:15They're perfectly tender.
08:17It's finger looking good.
08:18And we are two for two.
08:19I showed you the easiest.
08:22Now this is the fastest, but also very easy way
08:25to make wings in the air fryer.
08:27Air fried wings get good and crispy.
08:30They get that coloring on the outside.
08:32And this is great if you don't have like a ton to cook
08:35because a lot of air fryers, you can't do a lot at once.
08:39So if you're just cooking for your family,
08:41a few people break out the air fryer, you will not regret it.
08:45So I'm just gonna take my wings.
08:46I've already dried them off a little bit
08:47and then season them.
08:48This is more about the method and less about the recipe.
08:50So I want you to know that you can do
08:52whatever seasonings you like.
08:53I've got about a pound and a half of wings.
08:56So I'm gonna do about a tablespoon or so of seasoning.
09:01Gonna just do the simple way.
09:04Oh, before I season, I like to add a little bit of fat
09:10because we wanna mimic that fried situation.
09:12Now they do have their skin.
09:13You don't have to do this, but I think it helps
09:15get a little extra crispy.
09:17Just doing the same seasonings I did before.
09:19Salt, pepper, onion powder, garlic powder, paprika, cayenne.
09:23But I'm also gonna add in a little bit of brown sugar.
09:26That's also gonna help with the color.
09:28And it'll kind of give us a little sweet and spicy moment.
09:30Now, unlike other things that I air fry,
09:33I usually crank the air fryer up as high as it can go.
09:36But because we have to cook this chicken all the way through,
09:38you want your air fryer to be a little bit lower, 350, 360.
09:42That way, by the time the chicken is cooked through,
09:44they're crispy on the outside.
09:45If you had it too high, they would be cooked more on the outside
09:48before the inside is done.
09:50Okay, just make sure they're well coated, and then in they go.
09:53But I'm gonna coat with a little bit of cooking sprue.
09:56Drop them in.
09:57You want them in a single layer.
09:59Now, the air fryer, you're gonna wanna toss it, you know,
10:01maybe twice or so throughout the cooking process,
10:04just to be sure that it cooks evenly.
10:06That is perfect.
10:08So here we go.
10:10These are gonna cook in a lot less time than in the oven,
10:12so you're only looking at about 15 to 20 minutes.
10:15After about 10 minutes, I'm gonna give them a little flip.
10:19Look at those beauties.
10:21Getting good color, they just need to get crispier.
10:25Are they air fried to perfection?
10:30Look at those beauties.
10:32And I love that they almost look like they came off the grill,
10:34because I also love a grilled wing, which we'll get to.
10:37But look at that.
10:39That is a good looking wing right there.
10:41Color equals flavor.
10:44Nailed it.
10:45I mean, those are gorgeous.
10:47Wings in the air fryer.
10:50Eat them naked.
10:52I don't mean you naked.
10:54I mean they don't even need a sauce, they're so good.
10:57This is a perfect bite wing right here.
11:02Mm, there is so much flavor in here.
11:06These wings are so good and they stay crispy
11:09and they're perfect for my next recipe.
11:12Get ready.
11:13I'm doing a viral sensation here now.
11:16I'm doing the chicken wing boil.
11:18I'm gonna use the air fried wings for this
11:20because you cook your wings separately,
11:22but then you toss it in all that delicious seafood boil,
11:26buttery goodness that you see all over TikTok,
11:30or at least I do.
11:31So we're gonna create the seafood boil experience
11:34minus the seafood.
11:35So I'm starting by browning some sausage
11:37and I've already cooked some hard boiled eggs
11:40because eggs go in boils too.
11:42Get that flavor base going with the sausage.
11:44Take it out.
11:45We're gonna add it back in in a minute.
11:47This is just like a fun trick to pull out for your next party.
11:50People are gonna be like, what in the world?
11:52They're gonna love it.
11:54Now I'm going in with the onion.
11:54I'm gonna cook this down until it's soft
11:56and it's picked up some of that flavor.
11:58When it comes to these viral TikTok boils,
12:01it's all about the sauce.
12:02And so now we're about to create that experience.
12:04So at this point, I'm going in with a whole stick of butter.
12:07I feel like in a classic Cajun shrimp boil,
12:10it's more of like a liquid,
12:12but on these viral TikToks, it's like buttery, thicker sauce.
12:15So we're gonna go somewhere in the middle here.
12:17I've got my stick of butter.
12:18I'm gonna add in a few smashed cloves of garlic.
12:21Let that come together.
12:22And I'm gonna add in our seasonings.
12:25Cajun seasoning, a little bit of lemon pepper.
12:28Just a little pinch of oregano sounds good to me.
12:31Then I'm just gonna do a little garlic powder and paprika.
12:36Then I'm gonna add in some Old Bay
12:37because you gotta give it that boil flavor experience.
12:41All right, now we're gonna add in everything else
12:43that turns this into a real boil.
12:46Corn and potatoes.
12:47Potatoes are gonna take a little bit longer to cook
12:48than the corns.
12:49I'm gonna add those in first.
12:51For the liquid, I'm doing chicken stock.
12:53There's so much going on in here.
12:54You could just do water.
12:56Just enough to cook the potatoes and the corn.
12:58You can adapt the measurements
12:59based on how much you're making.
13:01You just want enough liquid to cover here.
13:03I'm gonna bring this to a boil
13:05and give those potatoes about a five to 10 minute head start
13:08before I add in the corn.
13:09After the potatoes have gone about 10 minutes,
13:11throw in the corn, another five to 10 minutes,
13:14add in the sausage.
13:16And for the last five minutes, in goes the eggs.
13:21You know, this is all optional.
13:22It's whatever you want in your boil.
13:24I don't have a lot of liquid in here,
13:26but that's on purpose because, you know,
13:27I don't want our air fried wings to get soggy.
13:30I'm just gonna let it keep simmering
13:32and maybe hopefully thicken slightly.
13:35Our air fried wings, the star of the show.
13:38There's a lot of people that just don't like seafood
13:42or allergic to seafood,
13:44or maybe seafood's just too expensive
13:46and chicken wings are cheaper.
13:48In goes our wings.
13:50So yeah, you wanna get them crispy in the air fryer first.
13:53That way they're not gonna get soggy.
13:54You're not boiling them,
13:55which is what I thought people did
13:56when I first heard about this.
13:58And then we're gonna pour over the boil.
14:02I'm gonna beautify it with a little parsley.
14:04I mean, this looks even better
14:06than I thought I was gonna look.
14:07This is TikTok worthy.
14:09Get my phone.
14:10See y'all, you've never thought of this before
14:12and neither have I.
14:13This is the beauty of TikTok.
14:15It has brought me so many good ideas.
14:17I like this one.
14:18I feel like I need to just dig in
14:19and serve myself straight from the platter.
14:22And because it's mine, I can also bring out a bowl
14:26or a basket for the bones.
14:28Not the shells, but the bones.
14:29Wing boil.
14:37Although, don't forget the paper towels.
14:41The sauce is so good.
14:42It's almost as if you cooked like roasted chicken
14:44and then you've made a delicious pan sauce.
14:47It's not overwhelming.
14:48It doesn't make it soggy.
14:50It's like just enough.
14:52I would like to invite y'all in for a bite,
14:54but I can do.
14:58Telling you, you learned some of the best things on TikTok.
15:01This is a fry hack where no breading is required
15:05to get crispy wings.
15:07You simply put flour straight into your oil.
15:10Now I have done this before.
15:12It works, but in case you're not following us
15:15on social media, I'll show you again.
15:19Okay, you get your oil hot.
15:20I'll go in with about a half a cup of flour here.
15:22This is gonna give you that nice, super light coating
15:25that just kind of makes the exterior just crispy enough
15:28to where it will take on the sauce.
15:30So I'm gonna fry these up and serve them up,
15:32classic buffalo style.
15:34Finally, season with your heart
15:37because you're not seasoning the flour,
15:39so you season ahead of time.
15:41When you add the flour in,
15:42it's gonna bring your oil temperature down,
15:44so you need to get it back up to about 350, 375.
15:47Watch the magic happen.
15:50And just let it do its thing, about 10 to 12 minutes.
15:54All right, let's see how we did.
15:55See how it gets a little crunchies on there?
15:58Super light coating.
16:00Just enough of a coating to get the sauce to stick.
16:03Genius.
16:04Listen up.
16:10Okay, to the bowl we go, tossing the sauce.
16:14There's just nothing like a buffalo wing, though.
16:16That sauce just sticks perfectly
16:18when they're lightly fried like that.
16:21You gotta give that hack a try,
16:22because it just kind of blows your mind.
16:24You're like, why do we do it any other way?
16:26If I'm staying classic, let's stay classic.
16:30I've worked hard.
16:39Mm, that's the flavor you know and love right there.
16:43You almost taste the flour a little bit more,
16:46so you might have to cook them a little longer
16:49than you do the other wings.
16:51But the way it still gets crispy on the edges
16:53and allows the sauce to stick, it's a win-win.
16:56Using this hack is the perfect new twist on an old favorite.
17:00Good one.
17:01This one is a bit of surprise.
17:03I've never done this before, and when I saw it
17:05while I was doing my research, I was kind of blown away.
17:09This is stovetop skillet wings.
17:12You can cook your wings in the skillet.
17:14Why haven't we done this before?
17:16And the method is very similar to how you would just
17:18pan sear a chicken breast.
17:20We're gonna develop some color on the outside,
17:23and then we'll deglaze and let it finish.
17:24So I've just chopped up a little bit of ginger and garlic,
17:27and that's gonna flavor our sauce.
17:29For the wings themselves, I'm just gonna do a little salt
17:31and pepper.
17:32You wanna make sure you have a nonstick skillet to start,
17:35and you add in a little oil.
17:36You could do a combination of sesame oil.
17:38I'm doing avocado oil.
17:39You could also do some coconut oil here.
17:41Just enough to coat the bottom so they don't stick,
17:44and they'll develop some color.
17:45I've chosen to do all flats here,
17:48because it just makes the most sense.
17:51The flats, I think, are gonna cook a little more evenly.
17:56All right, so once that's kind of hot,
17:57we're gonna go in.
17:59I'm also gonna go in with my ginger and garlic,
18:01so the flavor can be infusing into the chicken as well.
18:04And then you just kind of saute this around
18:06until it's mostly cooked, and it has some color.
18:08The videos I saw, they kind of flip it often,
18:10so instead of just leaving it down to get color,
18:14I'm gonna let it kind of happen naturally by flipping.
18:17It's kind of fun to do it this way,
18:19and it is weird that we've never thought to do it before.
18:22All right, we've developed some color,
18:24getting a little crispy on the outside.
18:27Now the fun part.
18:28I'm just using a store-bought teriyaki sauce.
18:32It's a little thinner than the normal teriyaki sauce,
18:34so it's not like a thick glaze.
18:36It's more like a sauce.
18:37To that, I'm gonna add in the crushed red pepper
18:40to make these spicy and sticky and sweet,
18:43and then that's kind of lifting up
18:45some of the flavor from the bottom.
18:46All right, the wings are gonna finish cooking in the glaze.
18:50It's gonna keep thickening and really coat those wings.
18:53This makes for a really easy and quick dinner.
18:56They are taking on that glaze,
18:59and they are definitely gonna be sticky.
19:01I think these, as they cool, that glaze is gonna tighten up,
19:05and they'll get even more sticky.
19:07They're not crispy.
19:08They kind of lose their crispiness,
19:10but color equals flavor, so they're gonna be good.
19:13Let's try them.
19:14This is why you had to choose a nonstick skillet for this.
19:17Otherwise, you would be in trouble.
19:19All right, then I'm gonna finish it off
19:21with a little freshness, some green onion,
19:23and I'm gonna get a little more crushed red pepper.
19:25I feel like I'm gonna be able to handle it.
19:27Skillet wings for one, coming right up.
19:32Getting my wet paper towel ready for this one.
19:35My first skillet sticky wing.
19:44That's a lot of flavor right there.
19:45My gosh.
19:47That flavor almost knocked me out.
19:48It's so strong, but in a good way.
19:51It hits perfectly.
19:52It is so tender, sweet, and salty.
19:55A little kick of the spice from the crushed red pepper.
19:58The green onions come in clutch, too.
20:00When I saw that it wasn't keeping its crispiness
20:03after that first saute, I got a little scared,
20:05but when the sauce adheres to that skin
20:08and it just gets sticky and tender,
20:11I'm not mad at it at all.
20:13The fresh ginger and garlic are so delicious here.
20:18It was my first time to make skillet wings,
20:19but it won't be my last.
20:21If I had to guess,
20:22I would say that you have put wings on the grill before,
20:25and if you haven't, you are totally missing out.
20:27The caramelization and the flavor
20:29that happens on the grill is unmatched,
20:32so let's make some of those.
20:34You can totally prep these ahead of time,
20:35and I think if you even prep them the day before,
20:38it's even better.
20:39Get them in a little marinade.
20:40It's just going to maximize the flavor
20:42because they don't take terribly long to cook,
20:44so you want to incorporate as much flavor
20:47as fast as possible.
20:48So I'm just going in with a little bit
20:50of like a steak marinade.
20:51It's whatever marinade you want.
20:53You could just do some Italian dressing,
20:55soy sauce, and a little honey that's going to help
20:59with the caramelization.
21:00The sugars, when they hit that heat,
21:03it's good times.
21:06Toss them, coat them.
21:08I'm going to let them sit and get good and flavorful.
21:11Wash my hands, and I'll meet you at the grill.
21:13I'm going to give my grill a little extra insurance
21:16since there's a little honey in our marinade
21:17just so it doesn't stick.
21:19I'm a turner when it comes to grilling wings,
21:22so I'm going to do several rotations
21:24after we get our first grill marks on.
21:26This is not hard to do.
21:28You grill it just like you grill your other favorite chicken.
21:31Thing is, these pieces are a little bit smaller
21:33than a chicken thigh or a chicken breast,
21:35so you just got to watch it.
21:36But like I do my other chicken,
21:38I like to start high, get those grill marks,
21:41and then turn it down until it's cooked through.
21:43The good news is, wings are very forgiving.
21:45It's hard to overcook these.
21:47I've gotten the initial caramelization and color.
21:50Now I'm just going to let it cook,
21:51watch it, and turn it every so often
21:53until they're crispy all over and cooked through.
21:56You want to watch the heat on your grill also.
21:58You don't want it to cook on full blast the whole time,
22:01unless you're going to be turning them the whole time.
22:04We've got lots of great color.
22:06They're cooked through.
22:07Bring them back inside and eat up.
22:10Not only do these look delicious, but they smell even better.
22:13I love the smoky flavor from the grill.
22:15It's really one of those wings you can eat as is, no sauce required.
22:19So I think it's fun to serve it with a couple different sauces.
22:22Let people pick.
22:24I mean, you could do anything here.
22:25You could do a barbecue sauce.
22:27You could just do plain hot sauce.
22:28I've got some buffalo sauce and ranch,
22:30because I'm kind of like a double dipper like that.
22:33We do these very often.
22:35If we've got people coming over, this is the easiest thing to serve.
22:39I'm just going to go in as is,
22:40because I think they're going to be delicious.
22:41The way the marinade has caramelized, it's charred a little bit,
22:49so you definitely get that smokiness.
22:51It is so tender.
22:52You saw how easy that was to bite into.
22:54It's like falling off the bone.
22:59Top notch flavor and perfect for entertaining.
23:01Grilled wings it is.
23:03Next up, sticky baked wings.
23:06This is another one I learned from TikTok.
23:08Sounds delicious, and it's another set it and forget it.
23:12I highly recommend an aluminum pan for this,
23:15because it is going to get sticky,
23:17and then you can toss it when you're done.
23:18So this is a great one to make if you're going to a party,
23:22you know, for the big game.
23:24It almost sounds too good to be true,
23:26and the only concern I have is will they get crispy enough
23:29on the outside to where I will like them.
23:31Now, the girl I saw do this, I mean,
23:34she crammed a ton of wings in one pan.
23:36I'm doing a spicy barbecue sauce,
23:38because teriyaki sauce can tend to be a little bit sweet.
23:41So I want sweet, salty, and spicy.
23:43And then about half a cup of teriyaki sauce,
23:46and two to three tablespoons of soy sauce.
23:50That's literally it.
23:51You toss it.
23:52You want to make sure it's all well coated,
23:55and then it goes into the oven.
23:56And then you want to stir it every probably 20 minutes or so,
24:01so that it doesn't just cake onto the bottom.
24:03And that way, like, you know,
24:04the ones on top are going to caramelize,
24:06then you want to flip it and let the other side caramelize.
24:09You get it.
24:10Very reminiscent of the crock pot sausages or meatballs,
24:14but a wing version.
24:16Although I don't think you could do this in the crock pot.
24:17You'll never get crispy there.
24:18This pan is so full.
24:20I think it can withstand a high temperature,
24:22so we're going to go into the oven 425 degrees.
24:24It'll be at least an hour,
24:25and you want to toss it, you know, throughout the process.
24:28It has been 40 minutes.
24:30This is where the wings are.
24:35Getting good and caramelized.
24:36I'm going to give them another little toss and let them keep going.
24:40I'm going to go 20 more minutes and see where we are.
24:43Did TikTok steer us in the right direction?
24:50Maybe.
24:51If color equals flavor, then we are on point.
24:55Lots of flavor, and it looks as though they are falling off the bone.
24:58Do you see why I called for a metal pan?
25:01Disposable pan.
25:02Ain't nobody got time to wash that dish.
25:04This method seems to be spot on for the drumettes.
25:07There are sides of the flats that did get a little bit on the softer side,
25:11but not as bad as I thought it was going to be.
25:15I mean, they almost look as though they came off the grill.
25:18My son will inhale these.
25:20He loves a barbecue drumstick.
25:22I think ranch is a great choice here.
25:24Barbecue ranch.
25:26That's like a match made in heaven.
25:28And why not hit them with a little parsley?
25:31Pretty, glossy, saucy, sticky, easy, and delicious.
25:37That's going to be good.
25:39I love the caramelization that has happened right there.
25:42It is sticky.
25:49It is sweet, a little bit salty.
25:52Not getting much spice, so you could even pump up the spicy barbecue.
25:56The chicken is tender.
25:57It's juicy.
25:58You're definitely going to need to break out the wet paper towels here,
26:01but just wait until the end.
26:04It just pulls right off.
26:06That is good.
26:07As you can see, there's a lot more to do with wings than serving them up buffalo style.
26:11Although there's nothing wrong with that.
26:12No matter which recipe you try first, I promise you're going to be happy.
26:16When I leave here though, I will definitely be serving up that wing boil.
26:19Now that was a surprising one.
26:22Cheers.
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