**The Art of Making Delicious Deep-Fried Chicken Wings**

When it comes to making delicious deep-fried chicken wings, there's one thing that everyone agrees on: drink and ranch is cool. But for those who want to take their wing game to the next level, we're about to dive into a recipe and some essential tips for making mouthwatering deep-fried chicken wings at home.

**Equipment and Safety First**

Before we start cooking, it's essential to talk about equipment and safety. You'll need a really nice pot that can sustain high heat, as well as a candy thermometer. The thermometer is the most crucial piece of equipment, as it will help you monitor the temperature of the oil and ensure that your wings are cooked to perfection. You'll also need some sort of frying oil, such as canola or peanut oil, which works incredibly well for deep-frying chicken wings. And don't forget a spider, which is essentially a brilliant and cheap kitchen tool used to handle hot pans.

**The Art of Dredging**

Now that we have our equipment in place, it's time to talk about the dredge. The dredge is a mixture of flour, cornstarch, and spices that you'll use to coat your wings before deep-frying them. To make the dredge, simply mix together 1 cup of flour, 2 tablespoons of cornstarch, and 1 tablespoon of paprika in a bowl. You can also add other seasonings or spices to suit your taste.

**The Frying Process**

Now that we have our dredge ready, it's time to start frying! To begin, you'll need to mix the wings with the dredge until they're fully coated. Be careful not to overdo it, as you want a light dusting of the dredge rather than a thick coating. Next, heat your oil to 350°F and carefully drop in the wings one at a time. Make sure your hood is on high to prevent splatters from flying everywhere.

**Cooking Time and Temperature**

Now that we've got our wings in the fryer, it's time to talk about cooking time and temperature. Cooking time will vary depending on the size of your wings, but generally, you'll want to cook them for 7-8 minutes or until they reach a nice dark golden brown. It's essential to monitor the heat and adjust as needed to ensure that your wings are cooked evenly.

**The Glaze**

While our wings are cooking, let's talk about the glaze. The glaze is essentially a sweet and sticky sauce made from ingredients like fish sauce, caramel, and soy sauce. To make the glaze, simply combine 1/2 cup of fish sauce, 1/4 cup of brown sugar, 2 tablespoons of soy sauce, and 2 tablespoons of rice vinegar in a bowl. Stir until the sugar has dissolved and bring to a boil over medium heat.

**Combining Wings and Glaze**

Now that our wings are cooked, it's time to combine them with the glaze. To do this, simply place all the wings in a pan coated with a generous amount of glaze. As soon as the glaze hits the pan, put it over high heat and let it simmer until it reaches your desired consistency.

**Finishing Touches**

Finally, our wings are ready to be devoured! Simply toss them in some limes and ranch dressing, and you're good to go. The key is to twist the bone and separate the meat from the cartilage, making sure to enjoy every last bite of that delicious wing.

The final result is a crispy exterior and juicy interior, all thanks to the combination of the dredge, glaze, and careful frying technique. Whether you're a seasoned chef or a novice cook, these tips and techniques will help you make mouthwatering deep-fried chicken wings at home.

"WEBVTTKind: captionsLanguage: enmy mom was a food writer that's really where I really started to learn to cook my dad gets a really bad rap in this whole thing he was cool and he was around and he can cook he pulled me aside because I tell the story but my mom all the time it was like hey dude can you just say that I was around and I was cool give me your mom all the credit in the world but it sounds like I was the worst dad ever I'm like now okay it's cool so he was cool my name is earl ingu bauer and chef of Pacific Standard Time in Chicago we are going to make breaded chicken wings that's a celebration of fish sauce and sugar and then we're gonna make shameless ranch the key to these wings of the marinating process they're like fish sauce napalm wings fish sauce is very salty and penetrates meat really well let's marinate them up so we're gonna take 1/2 a cup of fish sauce dump this in here and this is warm water because it's gonna help dissolve this insane amount of sugar over here 3/4 of a cup of sugar and then this is Thai yellow curry you can use whatever curry paste looks your boat red curry is really good in this massaman curry is really good in this so we're gonna do about what looks like a tablespoon of curry and then we're just gonna whisk the hell out of this until all the sugar dissolves smells like fish rotting on a dock in Vietnam which is incredible alright so now we're gonna take these chicken wings I'm gonna put these in here and don't be scared you can dip your hands into this chicken a fish sauce thing get a little bit of crazy all right so this is gonna sit for ideally 48 hours in your refrigerator 24 hours is cool and I know this is a bit scary to say but if for some reason you have to do a day of it needs to sit out at room temperature for two hours we were doing this legit and Thailand is template ship material three hours right so but if it spends more time in the in the cooler it'll let the the marinade will get really deep so that's the idea here you Inc now we're gonna make the glaze that the wings go into after they fry so very similar to the marinade that we made this is something that we frequently do at Pacific Standard Time was a we reinforce what we had to say with the marinade with a glaze or with a vinaigrette layers of flavor great so we're gonna take half a cup of warm water 3/4 of a cup of sugar and then 1/2 a cup of fish sauce seems insane I'm gonna whisk this until the sugar dissolves couple of limes some lime juice so yeah we made the glaze which we're gonna see later and now we're making just a very simple dredge for the wings we have white rice flour and tempura mix and we're gonna mix these two things together for a very simple dredge on the wings nothing nothing special here that's it this is just a straight-up classic Mayo and buttermilk ranch we serve this with the pizzas of Pacific Standard time but cooks discovered if that these fish sauce sweet wings and this ranch go together when at the end of the night they would fry up wings for themselves and just shamelessly take the squeeze bottle of ranch and just squirt all over these wings and I just would bring it to me and it's like check this out it's so good it's Americana Meets Thai chicken wings it's okay to mix so this is Hellmann's mayonnaise Cool Whip sucks you can make your own aioli we do that at the restaurant too but in this application makes no sense I can't believe I can do this would be called a chef one cup of mayonnaise one cup of buttermilk a desired amount of Tabasco sauce right this is completely up to you you have your bottle of Tabasco sauce do what you will but I like it more granulated garlic than you know is okay this is a tablespoon and a half granulated onion tablespoon and then we're just gonna mix all this stuff together and then we have chives parsley and dill so we're gonna take all of these herbs it's a tablespoon of each but I mean it's really hard to have too many herbs so now we're gonna taste this bad boy because drink and ranch is cool stephenie's a little bit more salt which it does so what we're gonna do now is gonna talk a little bit about equipment and deep frying at home because it's intimidating it's easy to do at home but there's a couple things that you need and there's some safety that we should talk about one you need a really nice pot that can sustain Heat number two this is a candy thermometer there's leave them out there the really cool part about this is there's a clip on the side of the clips of the pan and you're gonna it's gonna stay in there while you fry you need some sort of frying oil canola oil works as well peanut oil works incredibly well and then this brilliant and cheap Chinatown perch is called a spider all right so we're about there we're about it 350 this is an inherently dirty process you just have to deal with it we have our dredge that we made earlier we have a bowl we're gonna pull our wings from the refrigerator so you want to do this in small batches you're gonna have a bowl I'm gonna put a little bit of the dredge in here so we're gonna mix the wings one more time we're gonna put the wings using these tongs shaking off as much marinade as we can into the dredge so now we're gonna mix these we're not looking for Kentucky Fried Chicken here we're looking for just a very light dusting we are officially at 370 which is fine because these wings are huge and they're gonna drop the temp through this oil quite drastically so please very carefully drop these wings in the fryer you want your hood on high so now we're just gonna let this deep-fry these are raw wings are gonna take a good long time to cook and we're gonna cook them to like a nice dark golden brown burn is good like pushing things to the levels of burn yields great food so we're gonna get in here and just in case agitate every now and again I want to make sure that every wing is kind of its own individual entity now we're gonna monitor the heat a little bit too and we dropped honestly we drop to exactly 350 I'm gonna say you take about seven to eight minutes how I tell is cook the wings when you say they're starting to burn cook them for another thirty seconds right and that's how you know and then they're done right it's very hard to overcook a chicken wing it can be done it is very easy to under cook a chicken wing all right so now we're gonna do our wing ATS in between batches you need to let your oil come back up to temperature all right we're back up to 350 and once again one at a time very carefully so we're just gonna fry these until they're the same color as those simple enough all right so the wings are of the same shade now you'll see and we're all done now we're going to take these wings and we're going to combine the glaze with the wings important you don't want this pan to be super hot when the wings go in because you really want the wings to spend as much time with the glaze as possible there's gonna put all these wings in this pan we're gonna put enough glaze to kind of cover the bottom of this pan in here about like yay and then as soon as the glaze goes in we're gonna put it over the top of the heat and then you're going to be perfectly willing with getting your kitchen dirty because we're gonna work these of this glaze into this way and do that by just tossing them and it's gonna splash it everywhere and it's just got to be okay with you so now we can see that this fish sauce caramel which is basically what you're making right now is starting to boil but you just want to continuously turn these wings and this is where the tempura mix comes in because the first time people do is they're like well aren't the wings getting soggy but the tempura mix is such that that's gonna keep these wings crispy as we continue to toss them so and yeah the sauce is getting much thicker as we go here you see the bubbles start to increase in size on the caramel that means you're doing the right thing you can see starting to disappear the glaze is going down it's essentially gone alright so we have our wings on a plate I love a couple limes and then the cook special ranch over here that's it you're good to see all this stuff on the top of the way it's good like potato chip proper wing at eating technique thick side dip in the range take one bite twist the bones and separate the bones ignore the fact that double dipping is bad clean bone that's it it's a boneyard youmy mom was a food writer that's really where I really started to learn to cook my dad gets a really bad rap in this whole thing he was cool and he was around and he can cook he pulled me aside because I tell the story but my mom all the time it was like hey dude can you just say that I was around and I was cool give me your mom all the credit in the world but it sounds like I was the worst dad ever I'm like now okay it's cool so he was cool my name is earl ingu bauer and chef of Pacific Standard Time in Chicago we are going to make breaded chicken wings that's a celebration of fish sauce and sugar and then we're gonna make shameless ranch the key to these wings of the marinating process they're like fish sauce napalm wings fish sauce is very salty and penetrates meat really well let's marinate them up so we're gonna take 1/2 a cup of fish sauce dump this in here and this is warm water because it's gonna help dissolve this insane amount of sugar over here 3/4 of a cup of sugar and then this is Thai yellow curry you can use whatever curry paste looks your boat red curry is really good in this massaman curry is really good in this so we're gonna do about what looks like a tablespoon of curry and then we're just gonna whisk the hell out of this until all the sugar dissolves smells like fish rotting on a dock in Vietnam which is incredible alright so now we're gonna take these chicken wings I'm gonna put these in here and don't be scared you can dip your hands into this chicken a fish sauce thing get a little bit of crazy all right so this is gonna sit for ideally 48 hours in your refrigerator 24 hours is cool and I know this is a bit scary to say but if for some reason you have to do a day of it needs to sit out at room temperature for two hours we were doing this legit and Thailand is template ship material three hours right so but if it spends more time in the in the cooler it'll let the the marinade will get really deep so that's the idea here you Inc now we're gonna make the glaze that the wings go into after they fry so very similar to the marinade that we made this is something that we frequently do at Pacific Standard Time was a we reinforce what we had to say with the marinade with a glaze or with a vinaigrette layers of flavor great so we're gonna take half a cup of warm water 3/4 of a cup of sugar and then 1/2 a cup of fish sauce seems insane I'm gonna whisk this until the sugar dissolves couple of limes some lime juice so yeah we made the glaze which we're gonna see later and now we're making just a very simple dredge for the wings we have white rice flour and tempura mix and we're gonna mix these two things together for a very simple dredge on the wings nothing nothing special here that's it this is just a straight-up classic Mayo and buttermilk ranch we serve this with the pizzas of Pacific Standard time but cooks discovered if that these fish sauce sweet wings and this ranch go together when at the end of the night they would fry up wings for themselves and just shamelessly take the squeeze bottle of ranch and just squirt all over these wings and I just would bring it to me and it's like check this out it's so good it's Americana Meets Thai chicken wings it's okay to mix so this is Hellmann's mayonnaise Cool Whip sucks you can make your own aioli we do that at the restaurant too but in this application makes no sense I can't believe I can do this would be called a chef one cup of mayonnaise one cup of buttermilk a desired amount of Tabasco sauce right this is completely up to you you have your bottle of Tabasco sauce do what you will but I like it more granulated garlic than you know is okay this is a tablespoon and a half granulated onion tablespoon and then we're just gonna mix all this stuff together and then we have chives parsley and dill so we're gonna take all of these herbs it's a tablespoon of each but I mean it's really hard to have too many herbs so now we're gonna taste this bad boy because drink and ranch is cool stephenie's a little bit more salt which it does so what we're gonna do now is gonna talk a little bit about equipment and deep frying at home because it's intimidating it's easy to do at home but there's a couple things that you need and there's some safety that we should talk about one you need a really nice pot that can sustain Heat number two this is a candy thermometer there's leave them out there the really cool part about this is there's a clip on the side of the clips of the pan and you're gonna it's gonna stay in there while you fry you need some sort of frying oil canola oil works as well peanut oil works incredibly well and then this brilliant and cheap Chinatown perch is called a spider all right so we're about there we're about it 350 this is an inherently dirty process you just have to deal with it we have our dredge that we made earlier we have a bowl we're gonna pull our wings from the refrigerator so you want to do this in small batches you're gonna have a bowl I'm gonna put a little bit of the dredge in here so we're gonna mix the wings one more time we're gonna put the wings using these tongs shaking off as much marinade as we can into the dredge so now we're gonna mix these we're not looking for Kentucky Fried Chicken here we're looking for just a very light dusting we are officially at 370 which is fine because these wings are huge and they're gonna drop the temp through this oil quite drastically so please very carefully drop these wings in the fryer you want your hood on high so now we're just gonna let this deep-fry these are raw wings are gonna take a good long time to cook and we're gonna cook them to like a nice dark golden brown burn is good like pushing things to the levels of burn yields great food so we're gonna get in here and just in case agitate every now and again I want to make sure that every wing is kind of its own individual entity now we're gonna monitor the heat a little bit too and we dropped honestly we drop to exactly 350 I'm gonna say you take about seven to eight minutes how I tell is cook the wings when you say they're starting to burn cook them for another thirty seconds right and that's how you know and then they're done right it's very hard to overcook a chicken wing it can be done it is very easy to under cook a chicken wing all right so now we're gonna do our wing ATS in between batches you need to let your oil come back up to temperature all right we're back up to 350 and once again one at a time very carefully so we're just gonna fry these until they're the same color as those simple enough all right so the wings are of the same shade now you'll see and we're all done now we're going to take these wings and we're going to combine the glaze with the wings important you don't want this pan to be super hot when the wings go in because you really want the wings to spend as much time with the glaze as possible there's gonna put all these wings in this pan we're gonna put enough glaze to kind of cover the bottom of this pan in here about like yay and then as soon as the glaze goes in we're gonna put it over the top of the heat and then you're going to be perfectly willing with getting your kitchen dirty because we're gonna work these of this glaze into this way and do that by just tossing them and it's gonna splash it everywhere and it's just got to be okay with you so now we can see that this fish sauce caramel which is basically what you're making right now is starting to boil but you just want to continuously turn these wings and this is where the tempura mix comes in because the first time people do is they're like well aren't the wings getting soggy but the tempura mix is such that that's gonna keep these wings crispy as we continue to toss them so and yeah the sauce is getting much thicker as we go here you see the bubbles start to increase in size on the caramel that means you're doing the right thing you can see starting to disappear the glaze is going down it's essentially gone alright so we have our wings on a plate I love a couple limes and then the cook special ranch over here that's it you're good to see all this stuff on the top of the way it's good like potato chip proper wing at eating technique thick side dip in the range take one bite twist the bones and separate the bones ignore the fact that double dipping is bad clean bone that's it it's a boneyard you\n"