00:00If you think about it, you're going to eat baby dinosaur appendages today.
00:03That is not helping me with my fear of chicken wings at all.
00:06We are hurting not helping.
00:08If I could describe chicken wings in three words, it'd be mmm, mmm, good.
00:14If I could only use three words to describe chicken wings, it would be disgusting bird carcass.
00:22Chewy, unappealing, bony.
00:24You just haven't had the right chicken wings yet, Ariana.
00:26Oh, God.
00:27How many times have I heard that?
00:28I love chicken wings, and my family has always loved them.
00:32I went to the University of Georgia, which is a huge football school.
00:34So when I think of wings, I also think of tailgating and being with all my friends and crisp fall
00:40days
00:40and wearing a little scarf and eating a chicken wing.
00:43And it just brings me back to this whole southern tailgate vibe.
00:47I would like to say that you were not the first person who has ever tried to set their scene
00:52of why they love chicken wings so much.
00:54Everyone's so sentimental about chicken wings.
00:57I don't care.
00:58I don't like chicken wings.
00:59I've never liked chicken wings.
01:00They gross me out.
01:02Meat on a bone.
01:03And I'm supposed to bite into that and enjoy it?
01:04Ugh, ugh, ugh.
01:05I know you said that you have heard every single argument about why you should like chicken wings.
01:09But I'm about to take you to the best spot in New York City for chicken wings.
01:13Are you ready for this?
01:14No, I am not.
01:15I am not ready.
01:24So what I thought about was how do I make the crispiest chicken wing you've ever had.
01:29Okay.
01:29But keep it juicy.
01:30Let's be frank.
01:30It needs to be juicy on the inside, crispy on the outside.
01:32Okay.
01:32It needs to be a little spicy, a little sweet, a little smoky.
01:35There's a lot going on in chicken wings.
01:39There are different types of starches.
01:41So what I need from you is to put about a half cup, just eyeball it.
01:45And you're probably familiar with cracking a beer.
01:47Can you crack that open?
01:48You guys are going to pour in equal parts vodka to beer while I whisk.
01:52Cheers, Ari.
01:53Cheers.
01:53So what we're doing is we're making a batter.
01:55Why are we adding alcohol to the batter?
01:57For flavor?
01:58Now alcohol don't have no flavor.
01:59Come on now.
02:00Moisture?
02:01For the crispiness?
02:02Right.
02:03Oh.
02:03Whoa.
02:05So we're going to do what's called a dress.
02:06That's when you roll the chicken in the flour.
02:08Yeah, exactly right.
02:09What we want to do is we want some very light starch coating on top of our chicken wings.
02:13And I know that you're such a fan of meat on bone.
02:15So I'm going to give you those and a pair of gloves.
02:18There you go.
02:22It feels gross.
02:24You really want that coating to go everywhere on the chicken.
02:26That way the batter adheres to it.
02:35Now the key is really excellent fried chicken.
02:37It's actually to do them twice.
02:39So once they're fried and we let them cool like this.
02:42And then when we go to fry it again, it's going to get like a really concussive crunch to it.
02:47It should be like the crispiest thing you ever eat.
02:56All right.
02:57So the chicken wings are nicely seasoned.
02:59We just want to lacquer this bad boy.
03:03Now, of course, you're all familiar with gochujang.
03:07I'm sorry.
03:07One more time.
03:08Gochujang.
03:09Gochujang.
03:10Gochujang.
03:11Gochujang.
03:11Okay.
03:12Just like Mama used to make.
03:13Sure.
03:13Yeah.
03:13So gochujang is fermented Korean chili paste.
03:19Yeah.
03:20Come on.
03:20The sauce does smell really good.
03:22I'll give you that.
03:23Now, normally we serve this with blue cheese, but I wanted you to have it by itself with the sauce.
03:27Guys, my stomach literally just like did a little knot.
03:30I'm not even lying.
03:31All right.
03:31Those do look divine though, right?
03:33I guess I'm ready.
03:35The moment of truth.
03:44Okay.
03:44I really can't lie.
03:45These are really f***ing good.
03:49You know what it is?
03:50They're so crispy.
03:52They're really crispy.
03:53And the sauce is really good.
03:55Like really good.
03:56These are amazing.
03:57Cheers, guys.
03:58Thank you so much.
03:59Cheers.
04:00Bite me.
04:01Now?
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04:07See you next time.
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