Last year, Americans ate 1 billion chicken wings during the Super Bowl alone. Dan explores the science behind what makes this favorite food so satisfying to eat and busts the myth that wings are dark meat.
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Great tips and enjoyed the education!
If your are going to cut up a whole chicken, you can take the wing off with a generous portion of the neighboring breast meat. Save the wing tips for stock and add to the carcass of the rest of the bird, especially the back, and if you're lucky you'll have a neck bone too. Just freeze that stuff until you're in the mood to make stock.
I never made fried wings, I make a marinade with oil, sunflower seed or safflower and some toasted sesame oil with soy sauce (Tamari) & fresh ginger (finely grated) cook in a hot oven on a parchment paper lined baking sheet and BAM! they are great!!!
Back in the early 60's I could buy whole chicken wings at meat counter for 10 cents a pound. Drumettes were fixed in different barbecue sauces, flats were either fixed with peeking duck spices or oriental honeyed and tips were fried till browning then went to stock pot.
We have switched to a hot air fryer. I will try the half cook and rest method. It should work.
Late to the party here, but the flats are great. The secret to eating and cooking flats is to separate the two bones on one end. If I”m cutting wings into drumsticks and flats I use scissors to cut the cartridge between the two bones in the flat, leaving the rest of the flat together for cooking. tTat makes it easy to separate the bones after cooking. Pull the apart ant suck that meat and skin right off..
I remember getting chicken wings for under .20 a pound…last time I checked wal- mart wanted about $5.00 a pound.. all of the cheap ways I created to make cheap yet tasty meals …down the drain…using recipies from around the world..India, Thailand, Vietnam, Japan, China ( north and south), africa( north ,east coast, west coast, south…with Dutch or German influence), YOU NAME IT…
Please check captions file, not working
annoying narrator, and awful music, not to mention, terrible editing. distribute the wealth, losers.
Chicken thigh has a pretty good section of white meat. Most people like chicken thighs because it has both white and dark. I don't care what your science says I am a real scientist. 🙂
I'm a drumette girl. I don't like the flat it's too difficult to get the meat out!
You missed my favorite wing. The boneless chicken wing. I know that is just white meat parts but is totally consumable. And like a BBQ place says around here (Honey Bears BBQ, Phoenix) you don't need no teeth to eat our meat.
Can a similar effect be achieved with double baking?
Uuugh why did I decide to be vegetarian
Why aren’t you world famous?
How come no brine?
Thanks Dan
Very well explained. Of course I've been cooking them for years, in the oven.
I'll try this out very soon!
Music is annoying and overpowering Dan's narration.
The music to this video was too loud and annoying. I had difficulty understanding the narrative as the music gave the narrative too much competition to be heard clearly.
Ewww boiled meat in a bag. I had it at a fancy restaurant and its good if you like boiled meat with raw texture. Theres a reason why people own grills and smoker. He just lost major points with me…
❤️❤️❤️
I love you, and I love these videos, and I'm sad to say this is the first one where I completely disagree. Your premise is that the meat of chicken wings is dry no matter what – that is a false premise! If you roast chicken wings instead of frying them, slowly at first and then blasted at a high temp to finish, the collagen breaks down and the meat becomes juicy/succulent. This method produces consistently crispy wings with flavorful, juicy meat. Most importantly, it doesn't require several cups of oil that then needs to be disposed of! What you sacrifice from speed you get back from flavor and crispiness and easy cleanup! This may be the best way to make *Korean wings*, but it's a poor way to make *Buffalo wings*. <3 <3
Did I enjoy that video? Yes, Dan, I've not come across any video with or by you that I've not enjoyed. You are making this pandemic bearable!!!!
I love America's Test kitchen. They are precise and they really get most of their recipes right. The recipes are also very replicable. That being said, when Dan said that he made his co-workers taste the wing meat- 1.50- 1.55- it was just a kitchen and a lunch room full of white people. Where is staff diversity? Was that just actually the test kitchen staff or was it some old montage?
Dan, love these! Great content!
Dan I live in Brazil and in regards to red meat I like rare to med rare at the most (my French heritage and lots of time. Visiting France). Brazilians like meat cooked a little more. The other day I was in a restaurant and a customer told the waiter that she did not want a bloody steak. I could not take it any more. I told her that all animals that are butchered and bled so there is virtually no blood left in the body of the animal. What is left is myoglobin. I wrote the word down for her and told her to Google it when she got home! Another bit of Brazilian dining culture is that they have a habit of saying (translated from Portuguese) “ I want my steak FROM medium rare to rare”. I always tell them that you cannot UNcook meat. In other words go front medium rare back to rare, but it is possible to go from rare to medium rare. It is like math!
Oh Dano! You're so handsome! I'm crazy about you!
1 tablespoon toasted sesame oil
1 teaspoon garlic, minced to paste
1 teaspoon grated fresh ginger
1 ¾ cups water
3 tablespoons sugar
2–3 tablespoons gochujang
1 tablespoon soy sauce
2 quarts vegetable oil
1 cup all-purpose flour
3 tablespoons cornstarch
3 pounds chicken wings, cut at joints, wingtips discarded
Why argue about flats or drumettes when you could just use whole chicken wings, which contain both?
I watched this video when it first came out, and youtube thinks I want to watch it again. No complaints.
What is the temperature of the frying oil?
I like how on YouTube people are always explaining how to remove the two parallel bones of the flat. I don't have the patience just wanna eat as many flats as possible.
I like the flats best! Great video!
One small thing you missed: the perfect flat is one that allows you to twist the bones apart, slip the smaller bone out of the wing, and then use the remaining bone as the stick to your delicious wing popsicle that you can eat in one bite.
why did I hear dillion? lol
The way your lower lip moves all crazy is distracting and annoying
After seeing this on the show it's the only way I've made wings at home. Excellent technique.
Ahhhhhh! Everything is great until Sous Vide. Sous vide is the most disgusting "high tech" cooking method ever. Why do everything twice?! Sous vide. Taking great food for a "boil in the bag" ride is wrong. Simmering a Prime steak in a plastic bag, (or wings) is just wrong. These must be the same confused folk that take a steak at a campfire and drop it in the coals?!!!! Honest to God. Gritty, Ashy, Dirty Coals! What are you people thinking that soaking meat,seafood, etc in a hot plastic bag makes great flavor. It doesn't.
Then, it's off to the grill. Meat that's been soaking in a hot plastic bag for a day… yum.
No thanks. It doesn't work.
f
It's amazing…love your videos👌😍
Hand- wing tip
Forearm- flat( contains radius and ulna bones)
Upper arm- drummett( contains humerus bone)
Enjoy your dinosaur arms everyone!
Dude, do you eat at all?
I never would have thought that it was white meat! Also, that is 100% the best part. I will leave the drumsticks for others.
No Frank’s Redhot?! You sir are not American.
Extra yummy with 고추장!!!
Now if I could just figure out how to replicate bdubs salt and vinegar seasoning 😋
y u no show how crispy it is…
KFC taught us wings are classified as white meat long ago.
If my stomach wasn't terribly upset right now I would be hungry.