Скачать с ютуб SUPER CRISPY Chicken Wings (No Deep Fryer) в хорошем качестве

SUPER CRISPY Chicken Wings (No Deep Fryer)

If you love crispy chicken wings (who doesn't), but don't want to deep fry them, this method to get SUPER crispy oven wings without a deep fryer is for you.Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/0923-brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT FAVORITE PEELER: https://amzn.to/2HTHeKq BLENDER: https://amzn.to/3rkVx1L LARGE STAINLESS BOWL: https://amzn.to/467vDNX *As an Amazon Associate I earn from qualifying purchases* RECIPE Chicken Wings: 4 lb (12) whole chicken wings 15g (3/4 tsp) salt 15g (3/4 tsp) baking powder Mango-Habanero Sauce: 75-100g of diced fresh mango (½ large mango) 1 habanero pepper (adjust to taste) 30g lime juice (1 lime) 15g (1T) apple cider vinegar 1g (1/2t) paprika 25g (2T) Frank's Hot Sauce 100g (1/3c) honey 25g (2T) butter Chinese Hoisin BBQ Sauce: 125g (1/2c) hoisin sauce 100g (1/3c) soy sauce 15g (3t) of sesame oil 125g (1 1/4c) honey 20g (4-5 cloves) minced garlic 20g (2T) fresh ginger (grated) Instructions: 1. Begin by breaking down the whole chicken wings into 12 flats and 12 drummies. Cut through the joints to separate them. 2. Place the wings in a large bowl and dry-brine them with 15 grams of salt and 15 grams of baking powder. Toss the wings to ensure even coating. 3. Transfer the coated wings to a wire rack on a half-sheet tray, separating them by type (flat, drummy) in groups of six. Refrigerate the wings for at least 4 hours, but preferably 24 hours for the best results. 4. Preheat your oven's broiler to high. Position the oven rack about 8”/20cm below the flame. Place a sheet of foil under the wire rack to catch drippings and prevent them from burning. 5. Broil the wings for 5 minutes on one side, then flip them and broil for another 5 minutes. Repeat this process for a total of 4 flips or until the wings are evenly browned and crispy (about 25 minutes of total cooking time - time may vary based on your oven) 6. While the wings are cooking, prepare the sauces. 7. Once the wings are done, remove them from the oven. 8. Toss the crispy baked wings in your preferred sauce For the Mango-Habanero Sauce: 1. In a blender, combine diced fresh mango, habanero pepper, lime juice, apple cider vinegar, paprika, Frank's Hot Sauce, and honey. Blend until smooth. 2. In a saucepan, melt 25 grams of butter, then add the pureed mango-habanero mixture. Simmer and reduce by about 30% over medium heat, approximately 5-10 minutes. 3. Allow the sauce to cool slightly until it leaves a lazy trail when a spatula is passed through it. For the Chinese Hoisin BBQ Sauce: 1. Combine hoisin sauce, soy sauce, sesame oil, honey, minced garlic, and grated fresh ginger. 2. Transfer the mixture to a pot and bring it to a simmer. Reduce the sauce for about 10 minutes, or until it thickens enough to coat a wing. Allow it to cool for 5 minutes to further thicken. CHAPTERS: 0:00 Intro and prepping the wings 2:00 cooking the wings 2:45 mango habanero wing sauce 3:33 the nonstick cookware i use on and off camera (ad) 4:33 finishing the mango habanero sauce 5:16 Flipping the wings and making hoisin bbq sauce 7:12 Finishing the wings #chickenwings #ovenwings #wingsauce