Hearing Adam say that plate of wings could feed a family has made me have to face the reality that I can eat a disturbing amount of wings. 😂

@em0_tion

Жыл бұрын

Family of one, two people at most! 👌😁

@tsotate

Жыл бұрын

Family of elves?

@pdfbanana

Жыл бұрын

it's 20 wings. i COULD eat 20 wings (and when i was younger often did), but that would be by themselves barring celery. with a bunch of cous cous and veg that's easily 3-4 portions

@realchoodle

Жыл бұрын

He means in combination with the veg and couscous. If you look at the final shot and imagine cutting the whole thing into individual portions its a lot of food.

@davidcookmfs6950

Жыл бұрын

I live in New Orleans, and my portion strategy for wings is I load up a 13*18 cookie sheet with enough so that I am barely not crowding the pan. I usually use the oven because it is so hot here all the time.

Simmering the wingtips for a quick stock and making couscous with it is the top tier A-game stuff I come to you for. Absolutely love it mate.

@cal298

Жыл бұрын

he used to shit on people that made their own stock he would say "keep the bones for stock, if youre one of those guys" a while ago. interesting!

@richardfierro2699

Жыл бұрын

​@@cal298 There's no insult?

@drascia

Жыл бұрын

A-game now means Adam-game

@toad7395

Жыл бұрын

@@cal298 thats not an insult though? Most people just don't make stock

@daftbence

Жыл бұрын

@@cal298 Also interesting how wingtips is "trash" for him. Where I come from (not an exotic place, just mid-eastern EU) we don't just throw out wingtips.

I had a lot of success last year grilling sprouts on skewers, very good if you have smaller sprouts. They were delicious. I like this combination and palette though!

@santanalz

Жыл бұрын

Smart move, or you could tin foil a few layers onto half the grill and use that as a bit of a grill "skillet". I do that a lot with thin skirt steak if I don't feel like skewers.

@ledzeppelinfan1001

Жыл бұрын

Ooo good idea

I’ve never made any of your recipes. I just watch your videos because they’re very relaxing

@xander1052

Жыл бұрын

I do recommend the Pizza recipe, even if you do his Pan Pizza Recipe it's great

@kamikazesenpai21

Жыл бұрын

I've made his smashed brioche grilled cheese and the bibimbap

@dott23

Жыл бұрын

You should sometime! I haven't tried an adam recipe yet I haven't liked yet

@kindlin

Жыл бұрын

@@dott23 Your comment confused me, lol. I thought you _hadn't tried a recipe yet,_ but your first part was so positive.

@dott23

Жыл бұрын

@@kindlin I realize in hindsight that was a confusing way to write it 😂 all the recipes I've tried I have loved

Maybe an Asian thing - or a my family thing - but I grew up eating crispy wing tips. Some of it is definitely inedible, but if you fry it right they get an awesome crunch! Edit: we get them in restaurants, food courts and things like that, and the wing tips are just not removed (in fact the whole wing is left intact).

@icedcat4021

Жыл бұрын

nah the wing tips are delicious and you can everything but the one big bone. just crunch through the small bones

@tigris115

25 күн бұрын

Or just crunch through the whole wingtip

Wing tips are in my opinion the best part! They make great beer snacks! When deep fried or baked well done the bones are so fragile they practically become chicken pretzel sticks! Love them. I think it's a shame they get tossed.

There is something so funny to me about Adam, an American, always using stuff I can't find in my country and then being so pleasantly surprised about small containers of regular yogurt, a thing you can find at literally any store in my country.

Put the sprouts in foil if they’re small, or go middle eastern and Shish them. I’ve grilled a bunch of small veggies with both methods and it works fine, although shishes don’t work with anything smaller than a Pearl onion. Also have done a lot of yogurt marinated chicken - GREASE YOUR GRILL W/ PAM SPRAY BEFORE ADDING THE CHICKEN!! Or use fattier meat like thighs (what my fam generally uses.)

Single serving plain unsweetened yogurt is easier enough to find, but what's annoying is that it's almost all skim or nearly 0% fat. Sometimes I just need some plain jane full fat (whole milk) yogurt for things and it's almost impossible to find, and in the rare cases I do it's always in big half gallon tubs

@Aaron-kq5kk

Жыл бұрын

I have thrown out so many of those tubs and it feels awful.

@whydoineedanameiwillneverp7790

Жыл бұрын

@@Aaron-kq5kk You can make labneh out of the extra yoghurt if it's full fat. I usually make fresh labneh and spread it on toast (like cream cheese), but MiddleEats recently released a recipe for aged labneh that lasts for months - m.kzread.info/dash/bejne/h5aTxtyTotPReaQ.html! It does take some effort to make - but it's pretty simple, and will help avoid food waste. And there's no need to throw away the whey from the process. It's great for any sort of bread making (I generally use it to make rotis - an Indian flatbread) - but you can also just dump it into any curry/sauce instead of water/stock (it won't taste exactly the same - but slight twists on my usual recipes is a good thing to me)

@hxhdfjifzirstc894

Жыл бұрын

First world problems...

@isaacsawka6524

Жыл бұрын

Is sourcream a good substitute then?

@barrackobamar

Жыл бұрын

@@Aaron-kq5kk you know you can eat it

I’m not from Sichuan but I love the way they do spice and I feel some vicarious joy when I see people discovering the wonders of Sichuan peppercorns and mala.

This is your best sponsor by far. Fly By Jing is absolutely legit and worth the money, and the chili crisp is worth it for people who are hooked on Lao Gan Ma's version and want to try something else.

@xander1052

Жыл бұрын

but what about Target?

@dogebama

Жыл бұрын

not to mention that Lao Gan Ma is controlled by the CCP lmao

@Nickersont88

Жыл бұрын

Love to see when people chime in to support a random sponsor. It says a lot. Also love that smaller businesses get airtime with small creators. Used to be that only fortune 500 companies got airtime with cable channels. Adam introduced me to magic spoon, too, which I'm thankful for.

@salvadorHombre

Жыл бұрын

​@@Nickersont88 Beware of astroturfers and paid shills though. Not calling the commenter above a shill but these "random" comments on sponsors are often just guerrilla marketing.

@KiLLeRBison1

Жыл бұрын

I want to preface by saying that I absolutely *hate* false advertising and marketing BS on KZread. However, I absolutely agree with you here. Grabbed this 3 pack at Costco a while back and it fucking slaps. The powder he uses in the video gets used daily on my scrambled eggs.

I can confirm the chili crisp, I've found them in Costcos on the west coast and it's great.

Hi Adam, though I don't think you'll see this, this a hopefully useful suggestion concerning your post production: In this video, it looks like you went and pushed the shadows towards blue with color grading. That's cool, and it looks great on skintones and things in your house, but the burnt crispy parts of chicken looking kinda blue draws attention to your color correction and looks off, since we know what that looks like, just black. You could try not tinting the shadows as much, or, (this would be a good bit of a work) you could use power windows or masking to exclude the food from that part of the color grade so the food appears less blue. I think the look your videos have is a cool and desirable visual style, but this is the first of yours I've seen where I think it might have gotten away from the content. Hope this helps, or, at the very least, sorry for the unsolicited advice.

@MrD10e

Жыл бұрын

helpful

@auugh43546

Жыл бұрын

helpful

@insertnameheretf

Жыл бұрын

I've noticed this a lot, I was wondering why Adam's videos look so blue. I thought the colour correction was just off on my monitors since they're both cheap crap ones.

@krezii

Жыл бұрын

he probs just chucks on a preset LUT so he doesn't have to care about grading

@Tinil0

Жыл бұрын

For some reason I didn't notice this til you told me but looking back at it...WOW is it obvious. That is very blue.

Wow, this is such a coincidence, I’m just about finished with my bottle of fly by jing sichuan gold (purchased as a hot ones kit a while back), and was thinking about buying some more.

I really dig this format. Just a voice over with cooking in the background. Awesome video

I have Fly by Jing sauce, I've used it on every. I mean EVERYTHING, including icecream. It's really good.

One of your best videos!

These look delicious!!! 😋😍 Thanks for sharing this recipe Adam!!!

@aragusea - The white opaque stock might be because of the high boil. It emulsifies (what is typically known as) "impurities" into the water phase and creates a creamy white stock. This is the same technique used in making ramen tonkatsu broth. So while the classic western definition is impurities, I wouldn't necessarily consider it bad. Just also going to add this is an educated guess from what I know, but I think it's a solid one!

@dionforest8326

Жыл бұрын

I think it's more like an emulsion of water and oil. The closest thing i know is the milky fish soup where you supposedly shallow fry a fish, then put in boiling water, it doesn't work if the water is not hot enough. The wing maybe work because it doesn't need a lot of water.

Rare time I come to an Adam Ragusa video having already made the recipe a few days ago. Chicken wings are indeed cheap and easy and also good for meal prepping

Love the vids Adam!

Made a version already with periperi sauce in the greek yogurt. Excellent

LOVE FLY BY JING!!!

I got a smoker last year. The wings off that thing are the best I ever had. Way better than fried. I keep the wing tips frozen and add them in when I boil a chicken for broth.

@benblack28

Жыл бұрын

smoked chicken is so underrated

this looks insane, have to make this

the wing tips are not trash they are yummy

Finally! someone who actually cooks their wings all the way. I expected nothing less from the great Ragusea!

I just discovered my enjoyment of couscous- looks good bud

Hey Adam! You should try little caesars pretzel crust and try to do your own recipe for it! I'd love to see it and try to make it myself

This looks so good 😭

ooh i can't wait to try the blood orange grotesque!

Awesome! There’s so much beauty in this video! The chicken wings and the Brussels sprouts came out so yummy! 😋😋😋 Thank you!! 😍😁

Wing tips are not trash, it’s delicious. I eat all the skin and the tendon and muscle.

Out of all the channels I watch, the sponsors on Adam's videos always tempt me the most...

Nice video!!! I love couscous btw i sow you bodcast about water fasting its quite intersting might be more intersting to talk about ramadan fasting as well !!

great recipe

Good to know that the giant brussels are also in Adam's grocery store! Southeastern US or all around I wonder?

I appreciate the tip about Fly By Jing being low salt. Many thanks, Adam.

Dang that looks good. I wish I had friends who cooked! 🤤

Bro the wing tips are delicious. Not trash 👏.

Brussel sprouts are my new favorite veggie side, I vote more brussssssy vids 🙏

Corn on the cob would go great here. Just throw the entire unhusked ears right on the grill. About 10 minutes later you got kick ass corn that husks easily though it is hot. If you practice enough you can pop the the cob right out the end of the husk with a squeeze. Some butter, salt, and pepper and you are set. Also try McCormick Steak Seasoning on sweet corn sometime! It's amazing!

Would love to see some Mexican recipes make it to your channel.

This looks lush! I need to find giant Brussels!!! 😋

@ErikHinrichsen

Жыл бұрын

They never have sprouts like that at my grocery store, but I find them pretty frequently at farmers markets. They're SO much better than the little ones.

@SianLondon

Жыл бұрын

@@ErikHinrichsen I've not seen them anywhere in my country but I'm going to hunt them down or grow them myself!

I get the Fly By Jing chili oil from Heatonist, it's freakin' amazing. I wish there were larger bottles of it that I could buy somewhere, though.

The fact that Adams been sponsored by fly by jing makes me so happy

If you go to any Indian/South Asian grocery, they will usually have larger tubs of plain yogurt, and I would imagine that it is cheaper for those larger tubs as well.

this looks fantastic

You made the right move with the less videos. They are great quality, and family first sir. God bless

looking tasty

Well done sir

Ragussy dropping another hot recipe

the skin / meat on the fatty side of the wingtip is absolutely amazing when skewered and grilled yakitori style, but you need many wingtips worth to make even just one skewer

such a long wait for a recipe adam, worth the wait though

So yummy. By the way, I have difficulty communicating because I had a stroke in Broca’s area, the part of the brain that controls speech. 2/8/2021 but I lived again. (My wife helped me compose this.)

Personally I don't cook chicken at home as I used to work at a Peri Peri restaurant and I'm sick of the buggers, but if I had a grill this would be tempting

Hi Adam! I should make muffins.

I'm so used to eating every bit of meat I can get off a wing that it shocked me when he suggested scrapping the wing tips. 🤣

Da king is back baby he neva miss

I used to go to place in Chicago called Darkhorse saloon that would marinate their wings in pineapple juice overnight, grill them on a very hot grill to create some char and then finish them in the deep fryer. You could get them plain, buffalo (hot/mild) or BBQ. I don't know where they got these mutant chicken wings from but the Drummey pieces were almost as big as a regular drumstick. On Tuesday nights, they had $.10 wing night and my God I could eat 40 of those… Of course you had to buy at least one drink with every order.

An Adam R video makes me happy.

when I worked at a butchers I used to cut up so many chicken wings. I just have the muscle memory of where precisely to cut to avoid the bones entirely at this point

real life endorsement for fly by jing chili crisp. shit is A-1

"Smokie, crispy, spicy, nice!" Another one of Adam's nicknames...

The Weber grill with the three horizontal burners is the best grill ever made. Why, oh why did they stop making them that way?

I always just leave it together while chopping the tip but that's just me they seem to be juicer and crispier when I leave the skin whole

YOU'RE A TREKKIE!!

Need ''Smokey, Spicy, Crispy. Nice'' on a shirt ASAP.

I love fly by jing, she makes an awesome chili oil thats almost more of a chili crisp that I use an insane amount of whenever i eat dumplings or gyoza.

Yum😋

Saved for tailgating!

Ya know I was thinking earlier "hey I think Adam raguesa needs to do a wing video" then I open up KZread and that came true

Request: there is a St. Louis bbq place called “Salt and Smoke” that makes a brisket like I have never had from anywhere. Can you please figure it out and teach me? Anytime I discover a wedding is catered by Salt and Smoke I’m crashing it. If you want a description, it’s very very fatty and salty. It seems to be brined and saturated very uniformly. up to a level that is perfection. Any added would ruin it. I’ve smoked a brisket before but I don’t even know where to start with their style.

Good

You had me at cheap food 😋

Babe wake up, new Adam Ragusea sponsor!

Did you wash your cutting board after cutting the chicken wings?

It's for the whole family .... of one :D.

I can NOT find a single-serving, plain, full-fat yogurt! My choices are 32oz of the stuff, or 8oz of flavored or low-fat. So every time I make your Tandoori Chicken/Tikka Masala recipe I gotta figure out stuff to do with the rest of the yogurt. Last couple of times I turned it into Tzatziki for the tandoori wraps. :)

I bet this would be good with grilled broccoli.

What can you use instead of yogurt if you can't have dairy?

Adam cut his veggies on the same board where he cuts his chicken (which has metal handles that can be well washed by hands)

A brewery near me does amazing smoked chicken wings, but they smoke them whole, all three parts still attached. In that context, I find, I actually quite like the clearly defined cartilage on the wing tip. Slow smoked and covered in sauce, it's a nice little scrap of jerky-esque texture to cap off each wing. I say this just to bring up, if you're a down-to-the-bone wing eater, and you plan to cook your wings low-and-slow, don't be so eager to treat your tips as stockpot waste.

@salvadorHombre

Жыл бұрын

Yeah personally I love me the almost gelatinous wing tips on slow cooked wings.

OK if Adam Ragusea and Brian Lagerstrom both recommend the same food sponsor, I am sold.

@kjdude8765

Жыл бұрын

I mean it is advertising. They certainly are being paid to recommend it, but it's probably good stuff. Can't talk to value though.

@olihahehshshhwlwkennd8953

Жыл бұрын

I think Adam says he only makes deals with brand he actually likes

Tip for you Adam! If you put the chickenwings on skewers the you wont have the problem of sticking also you kan then turn multiple at a time which lovers the the time that the grill stays open conserving heat. Source: I am forced to cook all the chicken in my family or else they will burn it.

Coos coos

The wing tip is not trash, you can eat the bones and there is meat in between.

I'm an American that lives in China. The first time I had Sichuan food, I was at work. I ate one of those peppers and my mouth went numb. I didn't know what was happening and thought I was having a stroke. I almost had the secretary at my company call an ambulance until all the Chinese people I work with started laughing at me and explained it was just a Sichuan pepper.

"Gastrique" might be the exact point where the power of French to make anything sound appealing is finally exhausted

Let's all take him to 3M subs after all of his hardwork ❤️❤️❤️.

how do you grill couscous?

If you're going low and slow on the grill anyway, consider throwing them in the smoker.

I wonder if Adam has ever tried tom kha gai. I've had this thai chicken soup at my local thai place and it is one of my favorite things to eat at a restaurant at the moment. I was reminded of this when I saw Adam was saving the wings for stock. I tried to make the soup myself and after making my own chicken stock I got pretty close with the end product (it was very tasty) but it felt like I was still lacking something.

Are wing tips good for making chicken stock?

@TheSnippiestShrimp

Жыл бұрын

Yeah, I tend to throw them in a bag with my other chicken bones and put them in the freezer. I make stock with them once I have a good amount of chicken parts in said freezer bag.

As an upstate new york resident, would the wings part of this recipe work well as a 1:1 trade for a buffalo style seasoning or would the yogurt mess with that?

Amazing recipes as always adam! thanks!

I think I burnt the sweet and sour sauce but my family said the marinade was enough! I did serve with BBQ sauce just in case.

1:46 did they just use one Dano's selling point ?🤣

Fortunately the wings stayed on the right. Phew!

Half the wings are drumettes, and the sauce contains vinegar. We're so close to the vinegar leg being on the right.