3 Ways to Make the Best Chicken Wings of Your Life

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I really think that these are the BEST 3 ways you can make chicken wings. Pair them up with any of these sauces for outrageously flavorful wings. Use my link https://DrinkLMNT.com/BrianLagerstrom to get a FREE LMNT sample pack with any purchase (works for new or returning customers!) ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: CHEF'S KNIFE: https://amzn.to/3E1mN8c BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 2QT SAUCEPOT: https://amzn.to/3Ww7OdM SMOKER BOX: https://amzn.to/45ch5MF WOOD CHIPS: https://amzn.to/3YE5yDb TONGS: https://amzn.to/45Cmnl9 POTATO STARCH: https://amzn.to/3E0cUYh DIGITAL SCALE: https://amzn.to/30bNZO3 SPIDER STRAINER: https://amzn.to/3FYqcoc HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT STAINLESS BOWL: https://amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases** *Buffalo Wings* 4 pounds (1.8kg grams) of whole chicken wings (about 12 pieces) Salt ½ gallon (2L) frying oil (light olive, canola, etc) 1 stick (115 grams) of butter 15g (3-4 cloves) garlic, minced 250g (1c) hot sauce (e.g., Frank's) 40g (3Tbsp) Worcestershire sauce 8g (3tsp) cornstarch Preheat oven to 250°F (120°C). Cut the whole chicken wings into drumettes and flats Place on wire rack lined sheet tray and salt both sides Bake for about 15 minutes To prepare the buffalo sauce, in a saucepan over medium heat, add butter & minced garlic. Fry for 5 minutes In a separate bowl, whisk together hot sauce, Worch &cornstarch. Add hot sauce mix to the melted butter and garlic. Bring to simmer, remove from heat & whisk until smooth Heat oil in very large a heavy-bottomed pot to 350°F (175°C), making sure that pot is filled no more than halfway full of oil. Fry the oven dried wings in 2 batches for about 10 minutes each until golden brown & crispy. Transfer fried wings to a bowl and toss with the buffalo sauce to coat - *Korean Fried Chicken Wings* For the Gochujang Sauce: 100g (1/3c) of gochujang 20g (4-5 cloves) garlic, grated 20g (1Tbsp) ginger, grated 30g (2Tbsp) hot sauce 40g (3Tbsp) sugar 110g (2Tbsp) honey 60g (1/4c) mirin 60g (1/4c) soy sauce 200g (3/4c) water For the Chicken Wings: 4 pounds (1.8kg grams) of whole chicken wings, cut into wings and drummies Salt for seasoning 125g (1c) all-purpose flour to coat wings 350g (2c) all-purpose flour for breading 350g (1 3/4c) potato starch (or cornstarch) 15g (1Tbsp) salt 10g (2tsp) baking powder 8g (1 2/3tsp) garlic powder 8g (2 1/4tsp) onion powder 250g (1-2c) Water Heat oil in a large heavy-bottomed pot to 350°F (175°C) Prepare the Gochujang Sauce: combine the sauce ingredients in a saucepan. Bring to simmer and cook for 5-10 minutes Season both sides of the chicken wings with salt. Place wings in a bowl and add a cup of flour. Toss to coat. In a separate bowl, create the breading mix: Combine the 350g flour, potato starch, salt, baking pow, garlic pow, and onion pow. Whisk/ Add 1/3 of dry breading mix into a 3rd bowl & add 250g/1-2c water to create a light slurry. Now mix about ⅓ of the wet slurry with the rest of the dry breading to create a craggy mix for coating. Dip each chicken wing into the remaining wet slurry, then coat with the craggy mix. Add wings to the 350F/175C oil in 2-3 batches. Fry for 11-12 minutes until golden brown Transfer to a bowl & toss in the Gochujang Sauce - *Grilled BBQ Wings* Wings and rub: 4 pounds (1.8kg grams) of whole chicken wings cut into flats and drummies 20g (4tsp) Salt 3g (1tsp) black pepper 3g (1tsp) onion powder 3g (2/3tsp) garlic powder 5g (1 3/4tsp) chili powder For the Onion BBQ Sauce: 250g (1c) ketchup 25g (1 2/3Tbsp) hot sauce 100g (1/3c) molasses or brown sugar 30g (2 1/4tsp) Worcestershire sauce 25g (1 2/3Tbsp) cider vinegar 25g (3Tbsp) yellow mustard 20g (4-5 cloves) minced garlic 100g (½ med to large) red onion, grated 2g (1 heaping tsp) chili flakes (crushed red pepper) 5g (1 3/4tsp) chili powder combine the chicken wings with dry rub ingredients. Refrigerate Place soaked wood chips in a smoker box over one grill burner on high heat. other burners should remain off. When grill has preheated to 250(120C) & chips are smoking, place the wings on the unheated side of grill. smoke for 20-25 minutes until wood chips have burnt through. While the wings are smoking, make sauce. In a saucepan, combine sauce ingredients. Simmer over low for 15 min, stirring constantly. At grill, refill smoker box, flip the wings over, and continue smoking for another 20-25 min. Transfer wings to bowl, then heat all grill burners to high. Grill the smoked wings on high, lid closed, for 5-6 min, flipping halfway through. Toss in BBQ sauce 0:00 Intro and prepping the chicken 1:15 Buffalo Wings 3:52 Korean Fried Chicken Wings 6:32 Quick break to talk about my favorite way to hydrate (ad) 7:32 Finishing the korean chicken wings 8:22 Bman’s famous BBQ wings 11:54 Let’s Eat This Thing