The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.
Learn more with Chef Frank on his KZhead Channel ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Lea Kichler
--
0:00 Wings Wings Wings
0:26 Chapter One - Prepping The Wings
1:50 Chapter Two - Making The Sauce
2:38 Chapter Three - Frying The Wings
4:18 Chapter Four - Sauce and Serve
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. apps.apple.com/app/apple-stor...
Still haven’t subscribed to Epicurious on KZhead? ►► bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
I've found that sprinkling the wings with sea salt before going in the fridge is a great way to dry brine the wings and add another level of flavorful juiciness.
Dry brining is great for steak too. It helps them to tenderize.
A little baking powder and a tiny bit of sugar too!
@@HiResDezreally? The flavor of baking soda doesn’t get in the wing? Do you find it better than just salt?
@@christopherlasseter6317 yeah gets it crispier faster since it's more alkaline and baking powder is isn't as concentrated as baking soda so it's easier to use without any added taste.
1tsp per lb of wings of each kosher salt and baking powder before the overnight dry out
Love Frank's recipes. I wanted wings today so i skipped the overnight drying. Just had to cook them for a little longer, they were still crispy and delicious if anyone's impatient like me. They're delicious without the sauce too, i did half plain and half with the sauce. Cheers
yup! I love dipping plain wings into multiple sauces as well, the more the merrier!
Did u season yours? My guy didn't
Yeah, the restaurants don't let the chicken dry overnight. That would be a nightmare for a Wing restaurant.
Chef Frank, today was my day off, last night I prepped the wings, dried in fridge overnight, fried this afternoon. The only other way I am going to make them going forward is to grill them, but your method wins hands down. Promise to try your wing sauce recipe next time. Today, Sweet Baby Ray's Buffalo Wing Sauce got em' done!
Whenever Frank is shown, something tells me he made literally all the ingredients before coming here.
That’s unfortunate.
"You don't have to raise the chickens yourself, but ..."
Mise en place
Fanboy comment.
He made the garlic and the salt? What??
This is so simple. I love it. I hope he does Biryani 101 or somebody who can break it down into 4 to 5 steps.
Thank you for a great tutorial!!!!
"We don't need them to be drowning in the sauce." YES we do!😂
These easy recipes are the best! Thanks Frank!
I love Frank, he was the first to recommend me making crispy bacon in the microwave, I will never forget.
do you have link to that ?
is there a link to it?
Wait how else do you make bacon lol
Jacques Pépin tho
@@Kingcommaalex u kidding?
I have a fast food restaurant here in my country Peru. I came to this channel because the chef seems interested in the way he explains things! thank you!
My mouth is watering and I have a sink full of wings… Im going to enjoy these
Thank you Chefi ❤for the recipe
Chef Frank you are the best. I love all your videos 😍
Frank is an absolute legend. Love you people in the comments come on saying “lost me at ketchup” or “add seasoning”. This guy knows more about food and cooking than 99% of us. If you cook something differently that’s also fine btw 😊
Then how come he didn’t even tell us oil temp
@@laqueenawilliams4762 fair enough. But if someone needs to know the oil temp to make chicken wings then you maybe need a more cooking for beginners recipe
Born and live in Buffalo NY and this looks delicious.
You made that look easy!
Straight and to the point. Not drawn out. Everything I need to know. Thank you.
Crystal hot sauce for the win!
Simple and wonderful recipe ❤🎉🎉
I remember a pound of wings cost $1.99. Now I have to take out 2nd mortgage!🐔🐔🐔
10 cent wing night ❤
Seriously! You'd think they were coated in gold.
That was part of the chicken no one wanted now everyone has a wing recipe
@@heirloomacres7445 now it's $.25 isn't it?
@@ginagilbertgathering2540 supply and demand in action
My kids love the recipes,and the sauce came out perfect 👍
Thank u chef, especially for the tip about filling it only halfway
Frank, by far the BEST and useful detailed information that makes the perfect wing. Definitely using your method next time I make this. But, darn one day is a tough wait. LOL. Well worth the weight. I do duck and turkey same method of drying open in the fridge. Thanks for another great recipe.
This is what I've been looking for 😍
This was so helpful thank you so much the drying hack makes so much since
Is it a big deal if the butter is made out of salt
Followed this recipe and ate them last night..... Wow that sauce.... Thank you 👌
Perfect!!! You make me hangry!
Awesome video thanks Frank.
What a great video. Straight to the point, no fluff. What every YT video should be. Wing sauce comes out very authentic too although I did use Frank's hot sauce 'cause it's what I had!! Sorry Frank!
Looks delicious thanks for sharing 👍 ❤❤
Looks yummy ❤
Looks great Frank :) Thanks for the tips and tricks
Love your stuff.
I am going to try this method. It looks delicious. 🌻
That Buffalo sauce is the best I've ever had, hands down. 10/10 dude.
LEGEND!!!!! ❤
I made this with a shot ton of garlic instead of only 1 and it was amazing
Noted!
LoL! i dunno why ppl are scared of flavor
Dumb American
@@simpleyvic flavor is unhealthy. Best not to over do it
If you use sriracha it already has all the garlic you need.
Chef Frank is a genius
Gotta love the wing flats...yum.
Salivating.
Buffalo here...that was nice, and pretty much traditional too!
Looks great, Ill give it a shot
I wonder how long the sauce (unused, not contaminated) last in the refrigerator? Thanks
Okay frank! Lol , great video! Thank you 💓💕
I see you Frank with that test/chef's treat 😂😂😂😂
Lot of interesting tips here, drying really is the key here. If you toss them in baking soda before putting them in the fridge, you can cook all of them in the oven and still get that crispiness all over
How can I check if the oil is 375 with out a thermometer
@@Echoballs-gt8zzYou can just dip your fingers. Just kiddn
@@mattc825 ya wouldn’t try that again
I’ve never tried the sauce the way Frank makes it, but it seems interesting. For my Buffalo wings, I use Frank’s Original Red Hot Sauce, butter, lemon juice (just a little), and a sprinkle of dried oregano. Maybe I’ll do a side-by-side comparison next time I make wings 😁
if youre going for heat, imo, ketchup kinda ruins it. if youre going for flavor, it tastes great.
@@ViewerEm I use a bit of honey. Keeps it hot, but adds a little sweetness and thickness. Not so sure about the ketchup myself...
try it with nonsalted butter sometime
I use the exact same but with a bit of garlic
@@stackmaster2851 Yeah, garlic is great in it! Whenever I do that, I sautee it first with the oregano and make a compound butter with it. It adds to the prep time, usually gotta do it a couple hours in advance, but I promise it’s worth it. Plus, then you have a garlic & oregano compound butter for other stuff 😉
Looks great
This is a life skill video.
Looks great. I'm going to try it.
How can I check if the oil is 375 with out a thermometer
Wow love this video, I will now try it and hope they come out like yours and I’m definitely subscribing 😊
I made these, crispy and amazing
It looks great.
Delicious and mouthwatering. Adding this to my recipe collection.
Those wings look fantastic!!! ❤❤❤
Although I thought the sauce would have more to it, simple saves time I guess
How can I check if the oil is 375 with out a thermometer
@@Echoballs-gt8zz sorry for the late reply but if you want to see if your oil is ready to fry, just take a small piece of chicken or whatever you are frying and throw it in the oil. Based on the way it reacts you’ll be able to tell how hot the oil is
@@Xzqwerty2324zX ohhh thanks
They look amazing. This is how I make my hot wings except I use my deep fryer and instead of using hot sauce and butter to make my sauce like I used to I just started buying Buffalo Wild Wings Mango Habanero, Asian Zing, Thai Curry, Spicy Garlic, and Nashville Hot Sauce until around 3-4 months ago when I bought Hooter's 3 Mile Island Sauce and fell in love with it. For the last 3-4 months I haven't used anything except 3 Mile Island Sauce. It is so delicious.
My mouth is watering
😅😅😅😅 love them thanks!!
Love is always the 1st ingredient
THANK YOU
As a Buffalonian native…..He had me at blue cheese 😍❤ the AUTHENTIC way
Also I just made wings tonight and saved those little pieces for stock!
I never considered drying them out first. Nice. Gonna start this recipe tonight using Frank's buffalo wing sauce 😁
how was it
Great video and now Im starving. Could the recipe be included please? Especially regarding the oil used?
All the yes!!! Unfortunately, I'm in Canada and I think our national supply of Crystal was used in this video. 🤣🤣 Oh well, I'll have to go back to NOLA!
Or Amazon... Lol. After visiting NOLA and trying Crystal Om addicted. But I have an international grocery to get Crystal.
I always season my wings before I put them in the fridge overnight.
as u should.. lmao @ no seasoning.. for the sake of clean oil??? please...
Well at least you seasoned them. Unlike guy in video
Is it a big deal if the butter has salt
@@Echoballs-gt8zznah just makes it saltier
@@lemonator8813 ohhh
Hi, Frank this is my first time watching how to make buffalo wings I learned if you taste better and Crispier your oil is fresh and your wings are fresh however everybody adds ingredients but the wings are fresh and the oil then taste will be awesome thanks.
Nice job bro.
I went to university in Buffalo and I can attest to the excellence of this technique!
Duffs & Anchor Bar cringe watching this....That is how Jim's would make "Buffalo Wings"....lol
Ketchup? Wings sauce in buffalo: butter, franks, white vinegar. I make them constantly.
White vinegar is not in the recipe either.its just butter and franks ..hot sauce already is vinegar
I think his premise to the ketchup is to cut the heat of the hot sauce. Some ppl like the flavor but the heat is too much; especially if you're going to eat more than a few wings lol.
Frank, amazing wing recipe!! Do you have a recipe to make a simple lemon pepper rub/wing sauce?
Gina Young has the best lemon pepper wing recipe i've seen on YT
Omg soo delicious
I do the same day before dry out prep but I grill mt wings on the bbq on indirect heat. Still don't sauce them until they're done though...... :)
What kind(s) of oil would you recommend? Thanks!!
thanks for making this video! one question - after made them try, is it put into freezing or cooling overnight?
I think you should put them in the fridge, not the freezer 😊
Curious about the not covering your wings in the fridge note, isnt that gonna uncovered raw chicken in your fridge gonna lead to some problems like at best a stinky fridge?
THANK YOU .
Chef Frank is a great teacher. I'd love to be his student.
If you’re watching the KZhead videos, you are a student ;) Also he has his own channel “Proto Cooks” where you can continue to learn
Drooool!!!😋
Hi Frank!!!🎉🎉🎉 on here learning to make the perfect wing. I believe homemade is best.
Like all your videos frank
If you coat the wings with a little corn starch before frying it makes them even crispier.
Luv it, I'm hungrey now, 😂
Always follow Proto
Thank you
Holy moley I’m hungry for wings now! Might do this tomorrow for dinner! 🤙🏼
Wow looks delicious hot wings
Cool video. Thanks for the contact.
i'd like to wager that chef frank proto ate every single one of the buffalo wings after the filming of the tutorial was completed!
im trying this tomorrow but im smoking them on the grill instead of frying. can't wait to see how they turn out
❤ Frank
when it comes to frying how long will the oil last. Is it a one and done or?
What kind of oil is being used? And why do you prefer that one? I know they have different smoke points but also flavoring which can affect the results, so was curious as your go-to for wings.
I ❤ Frank! Frank taught me how to make the best mashed potatoes, and it’s Frank’s way that I’ve followed ever since! Gotta go! Gotta go make some wings!
The most amazing thing is he kept his coat fresh.
I never knew that buffaloes had wings, Everyday's a school day.
100%, the two most important parts of this is properly drying the chicken, and maintaining the proper cooking temp. This applies to pretty much any fried product. You could do everything else correct, but if your chicken isn't properly prepared, and you don't know what temp you're cooking on, you're going to have a bad time. source: I was a failure at cooking fried chicken for 30 years until I discovered these two ancient techniques.
How can I check if the oil is 375 with out a thermometer
@@Echoballs-gt8zz It depends on what type of oil you're using, each act differently at different temperatures. I would recommend using vegetable oil for chicken. To answer your question, you won't know with any accuracy if your oil is at 375. In your situation, I would preheat the oil at about medium high (3 o'clock if you understand the reference). Then you want to test it with drops of water. You don't want the reaction to be violent, that means it's too hot, you don't want it to have no reaction either, that means it's too slow. It takes practice, but it can be done.
@@chadd990 ohhh what thermometer am I able to use? And I don’t get your reference
@@chadd990 ?
I really like the drying over night in the fridge.
Is there some place with all the ingredients and volumes, also known as a recipe? What kind of oil did you use?
Grilled, grilled wings are the way to go especially with a little char, it’s amazing. You never want to go back
Also make sure you all maintain your fridges regularly: a fridge with heat exchange coils burdened by dust or otherwise inefficiently operational does not need more moisture dumped into it’s compartment by the wings you’re trying to dry out the dry, chilled air will take the moisture outta the chicken skin and condense it onto the defrost coils, which may or may not be up to task depending on how well maintained your fridge hardware is
Underrated advice. Thanks.
How am I suppose to acccess that ?
@@Echoballs-gt8zz most fridges have them underneath, or sometimes behind; there are plenty of guides on youtube for fridge maintenance in addition to your fridge’s manual, but the best way is use a battery-powered leaf blower after taking off like the plastic panels/grates that shield the under carriage, securing what components might fly off, then blowing all the collected dust etc into an air filter or better yet outside
@@hellfish2309 ohhh . Also question about the hot sauce in video will it be a big deal if I use franks hot sauce instead of the hot sauce used in the video? Can’t find them in stores with out having to buy them online