Go to athleticgreens.com/gugafoods to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today's video!

@jordanezell5132

Жыл бұрын

Bacon wrapped steak dry age

@NotInterestedAtAll

Жыл бұрын

Sure i'll try guga!

@blaizegottman4139

Жыл бұрын

The wings were missing some sauce

@nthatonakale430

Жыл бұрын

Can you please make a studio tour

@SauceySandwich

Жыл бұрын

Dry brine some wings for 12 hours after dusting with baking powder

Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with 2 side dishes (potato based?) to see how it works with and without the MSG+DSI/DSG. Anyways, I hope you give it a shot!

@balezes

Жыл бұрын

Take a load of Walter White ova heaaaa

@blaizegottman4139

Жыл бұрын

That's good to know

@Nick_Tank

Жыл бұрын

Bump

@hydrahq8676

Жыл бұрын

Cool!

@sneer0101

Жыл бұрын

​@@HalfBarz Cringe

My cardiologist always calls me when I watch Guga make a side dish 😂😂😂

@mahzubhasan4486

Жыл бұрын

😂

@davidayers7796

Жыл бұрын

It's fine, its fat and calorie free😅

@rogermccaslin5963

Жыл бұрын

That's funny, mine is over at the Ferrari dealer.

@Kylekashi

Жыл бұрын

"Don't get any ideas bro"

@Diseaseisreversible

Жыл бұрын

@@rogermccaslin5963 your heart or your doctor?

I've never seen wings wrapped in rice paper. Weird look but you guys liked them. Have your tried Kenji's baked wings coated with salt, baking powder and corn starch? They crisp very nicely without needing to deep fry them. Keep up the good work!

@hckfan

Жыл бұрын

Kanji’s recipe has become my favorite wing recipe.

A little bit of baking soda along with the salt in the dry brine will do wonders to your chicken wings. For the wonton ones, lean into the flavor profile and season the wings with soy and ginger, then add chopped green onion onto the wonton before wrapping it.

@TheDreamLeaf

2 ай бұрын

Is the baking soda to make the final result more tender?

@davidbrandes2126

2 ай бұрын

@TheDreamLeaf It reacts with the protein in the skin, allowing it to become crispy.

@TheDreamLeaf

2 ай бұрын

@@davidbrandes2126 I thought that additional benefit was only noticeable/significant if you were using an oven, not a deep fryer? At least, that's how I interpreted Guga's later video "I tried BAKING SODA on chicken and this happened!" He says "Because so many people have claimed that this makes better crispy chicken. And obviously without it being deep fried" Also, would baking soda on chicken skin only have a noticeable benefit if you weren't coating the chicken? Cause once you coat it (e.g. batter, rice paper etc), it's the coating that becomes crispy, not the chicken skin?

@davidbrandes2126

2 ай бұрын

@TheDreamLeaf correct, my original comment was two part (the second being a suggestion for the wonton wings). The crispy skin comes with naked wings and sauce will undo that. Baking soda is good for other meats too, particularly the more surface there is. Thinly sliced beef in stir-fry and ground beef work really well with some baking soda dissolved in water. You can look up "What's Eating Dan", he does a whole video on baking soda.

@TheDreamLeaf

2 ай бұрын

@@davidbrandes2126 Thanks for the clarification and the video recommend! 😃

When making plain chicken pieces, either in the oven for a ton of people at the same time or when frying up a batch, I at least add some cornflower to the spice mix. That alone gets the chicken more crispy without the hassle of adding something like batter. Highly recommend trying that!

@ozzyager

Жыл бұрын

I like using baking powder for the same reason. Just sprinkle it on before throwing it in the air fryer or oven

@Duma2011

Жыл бұрын

I use a potato starch spice mix after I soak my wings in buttermilk and pickle juice.

@SwaggMessiah69

Жыл бұрын

Corn flour, corn starch, potato starch, or potato flour. Anyone of those will do the trick and is how most Asian recipes go.

@artlife6210

Жыл бұрын

a dusting with Wondra after dredging or battering can also add a nice crisp to the skin layer

@ozzyager

Жыл бұрын

@@artlife6210 I haven't heard of Wondra until now but I'll def check it out!

I’d be curious how well the rice paper wings would hold on to sauce when tossed, as well as if it would maintain its crispness. Please do another experiment with the rice paper wings; control vs tossed in Buffalo vs tossed in dry rub vs tossed in another wing sauce.

@dnicej1293

Жыл бұрын

I was wondering the same thing!

@atomicus5000

Жыл бұрын

same

@Xalaxander

Жыл бұрын

Unless you let the rice paper soak in warm sauce to soften them instead of water...

@atomicus5000

Жыл бұрын

@@Xalaxander Coating anything in a sauce before deep frying usually results in very little gain in flavor while leaving it looking burnt and nasty.

@bswd

Жыл бұрын

There's two fundamental problems with this method. First is that the wings are plain. That's fine if you like plain wings, but then that's not a Buffalo-style chicken wing -- it's just a deep fried chicken wing. Hot sauce is what makes it a Buffalo wing. Second is that assuming hot sauce (of any heat level) is required, then it's the kitchen's responsibility to sauce the wings, not the customer. That said, a commercial/restaurant kitchen that makes 1000+ wings/day will always toss the wings in a big metal bowl with sauce because it's time efficient, taking no more than a few seconds for the entire batch. On the other hand, the rice paper wing would have to be carefully removed from the oil to prevent cracking and then have sauce brushed on each wing individually because it won't survive tossing in the metal bowl. This is going to be slow for the kitchen, which is a big no-no (time is money). A properly crispy Buffalo wing doesn't need gimmicks. Deep fry the wing just enough to get it crispy but still juicy. Most places outside of Buffalo get this wrong, resulting in undercooked rubbery wings. Toss the wings with sauce, flip a few times to coat, and plate right away. Perfection.

Looks great Guga! As for the flavor of the rice paper, you can pour in some beer and/or cola to the water and it helps flavor the rice paper. My family does that often and it also helps add a darker color too! I definitely want to try out this rice paper chicken wing one day!

I'm Vietnamese and we only use rice paper for raw spring rolls which is wrapping the ingredients and eat. The ones we use for deep fried are much thicker

I love watching Angel and Leo. These videos are all so great!! Great work guys!!

My Guga cookbook came today! It's so nice and well put together! I can't wait to dig in and try some new thing! (Sure would be cool if I could get it autographed)

I received your cook book this week. It looks fantastic !!! Going to try some recipes this weekend.

Another great video Guga! I just received my 4 copies of your book today! Can't wait to give 3 of them as late Christmas gifts haha

Try potato starch for a similar texture to the rice paper, with the ability to season like traditional flour. My ex was gluten free and we used potato starch to deep fry lots of things. It even makes a good coating for super crunchy french fries.

@jamesmanning4346

Жыл бұрын

He did a few weeks ago just not with wings.

Just got my Guga cookbook!! It is appears to be really good quality. Excited to try the recipes!! Thanks Guga

Love the videos!!! I can't wait to take a look at the cookbook when it gets here. Been watching awhile and have used many if the tips you have provided

Great video as always! My long awaited Breaking the BBQ Rules cookbook is finally here, and I'm going to try making birria tacos for everyone tonight. We're so excited to try it! Thanks, Guga!

@est1993getme

Жыл бұрын

How'd it go bro

@kramerfortuna7228

Жыл бұрын

@@est1993getme Well, I screwed it up a little bit, but we all still really liked it! DEFINITELY worth the prep time. I'd recommend it!

I just ran home from work because your book just got delivered! I will be going through it all day to see what I'm cooking tonight. Work can bite me! Thanks Guga! PS... I love the dedication of the book to your mother.

restaurant hack for crispy wings: double fry and corn starch/flour coating. toss the wings in either corn starch or flour to get a crispier coating then fry once to near completion. let it drain of oil. the oil will keep cooking the chicken as it leaves it. throw it in the oil again to desired crispy-ness. Probably not nearly as crispy as those rice paper wings but it gets you pretty far for just wings

Pre-ordered your book and it came in the mail Tuesday night. Brought it to work on Wednesday and two of my co-workers going to order for themselves now

Here in Vietnam we do usually wrapping meat with those then fry them, they are insanely crisp

"As a side to our fried chicken wings, we are gonna have some beef sliders" Ahaha, this is why I love this channel

Wow, beautiful seeing your book ready! Fresh of the Smoker!

bro!!! Those two new chicken wing methods were OUTTA SIGHT!!! But the truly awesome part of the video was your AG1 ad!!! Very awesome and inspiring seeing you go hard with your greens and your home gym!!! Reminding me to get my own act and health togeather!

These wings look delicious. Guga’s chicken videos are super underrated. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

Guga, with all due respect I'm still a fan of a twice fried chicken wing. Fried at a low temp 275F for 20 minutes. I then drain and refrigerate for about an hour. Then I fry them at 400F till crispy and golden brown. I usually toss them right into my favorite sauce and immediately serve. They go quick. Love the videos.

I received my cook books today! - Thanks Guga! - Cheers!

Got your book today.....dude!!! Perfecto, plan on making all dishes....what a great cookbook best I ever had easy.....phenomenal everybody!!!!

I'm a fence-sitter so I think both flats and drums are great. Drums bring the volume of meat, but can be a little overcooked on the exposed portion. Flats have less meat but more flavor due to that band of fat on the leading edge of the wing. When I get or cook wings, I alternate flats to drums as I eat.

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@isaiahnaegiVODs

Жыл бұрын

I believe this is addressed during the video with Uncle Roger

@terrivel11

Жыл бұрын

Fresh garlic would burn, and he often uses garlic or garlic paste in a compound butter as well as garlic powder.

@Guga Foods hey your book arrived today!! Wwwooooo! So happy! Just in time for grilling season babbyyyy!! 👏🏼👏🏼

Guga your so smart making new ideas for food keep it up 👍

It would be fun if you made a competitive eaters side dish meals that the greats like Matt, Leah, Beard, Katina, Joey, Joel, and so for could participate for. With your amazing side dishes audiences couldn't get enough.

You should try perhaps the most regional of wing recipes: trashed wings. Specific to south St. Louis, trashed wings are fried to just shy of doneness, tossed in a mild hot sauce or hot mustard sauce, and then flash fried to seal the sauce to the wing. Warning, this will destroy the oil you fry it in.

@Jumpin.Jagaloon

Жыл бұрын

Same if you enjoy a marinated wing in the fryer. Even if you dry them completely

@Sam-pv1hz

Жыл бұрын

you said it will destroy the oil, but would you be able to use the oil for the same flavor of wing multiple times, or is it once per batch regardless?

We need a Guga book tour stop in Portland, Oregon! I know it's pretty far out but we'd love to see you!

Hey Guga, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.

I'm 30 seconds into the video and my mouth is already watering, Guga just never misses.

@epicjayjaysw8708

Жыл бұрын

That's raw chicken 😨

@videobeast5548

Жыл бұрын

@@epicjayjaysw8708 I was talking about Guga's voice...

I'd be interested in seeing what you get if you soak the rice paper in something like a fish sauce/soy sauce combo so that it can add flavor and not just crispiness to the wing. Also, a more apt control would be double-breaded wings rather than just crispy skins, that way we see which method of adding crispiness is most effective.

@8009luke

Жыл бұрын

0 Lp00pp

@dohpe-

Жыл бұрын

Why not brine the wings in fish sauce first for a couple hours and then drying, using the rice paper wrapper method. Then you can make a fish sauce caramel to drizzle or dip the wings into. You can make soy or fish sauce powder by dehydrating it and sprinkling over the top.

Beautiful!!! Thank you for the bonus ❤

I'll try this; but try double-frying in coarse sweet-potato starch. I recently found this on a Chinese site. Very crispy and the crispiness lasts a long time. Love your videos.

I like the flats actually cause the rub/spice mix flavor goes deeper into the chicken. In the drums the chicken is thicker so flavor doesn’t go as deep. When I make fried chicken, I use rice flour along with corn starch with just a very little all purpose flour. Rice flour gives you the same crispiness as the rice paper u used. You can give it a try.

@Appalachianasshole41

Жыл бұрын

You should do a wet brine then the flavor penetrates and skin gets crispy as hell. No bs gimmicks needed like rice paper.

@tanikokishimoto1604

8 ай бұрын

​@@Appalachianasshole41And the brine makes the wings taste too salty for me. I think I'll try the rice paper method.

These "Side" dishes are hilarious to me every time 😂 (Also delicious)

@valvenator

Жыл бұрын

If Guga was family and we had a potluck gathering I'd just ask him to make some sides. He's probably the only person on earth that would consider bacon as a side dish.

1) Drums are awesome! 2) I got my Guga book yesterday!!!!

More Chicken Wing Experiment Videos Guga, so much potential in this genre.

Are the wings actually crispy or just what they're wrapped in? And does that leave a bunch of and gooey fatty skin on the inside?

@blaizegottman4139

Жыл бұрын

Every Good wing needs sauce

My "Guga Breaking the Barbecue Rules" book came in and its AMAZING!!! So excited to try out more of your recipes! Congratulations brother!

Unexpected but needed collab with Tim and Darren from basic to boujee would be fire

Best guga side dishes video? Srysly they look incredible

Here's my secret tip, rice flour. Use a combination 50% all purpose, 25% rice flour, 25% corn starch when breading wings. The result is an extremely crispy wing that holds up to sauce remaining crispy even have sitting sauces for an hour covered up with plastic wrap. I've had unsauced wings stay crispy after being refrigerated overnight!

Guga, you are the Meat Wizard

@onlygifted

Жыл бұрын

Lol pause

Hey guga! I love the content! I promise to buy athletic greens if I see angel drink it and approve its taste!

Wonderful crunch 😋

Does anyone else like the videos before they start lol. Never disappointed with Guga

@blaizegottman4139

Жыл бұрын

He's great when it comes to cooking

Guga will you dry age a steak in toothpaste?

@TONYANA191

Жыл бұрын

Reading this makes me taste the mint in it

@rayzersharpp

Жыл бұрын

🤮🤮

@vandelina

Жыл бұрын

Nope, nope... Only eadible things for dry-age in it. You don´t eat a tooth-paste, I hope.

@vandelina

Жыл бұрын

@l̼̓ Sure it does but You won´t swallow it, right?

@diannt9583

Жыл бұрын

I have no intention of watching garbage videos such as that idea.

What a nice guy Sousvide Everything is, he even left some short rib for Guga!

Got the book yesterday. It looks greats

Just got my copy of the cookbook!!! A lot of interesting recipes to try. Can't wait to fire the grill up.

I always do a light coating of corn starch and flour, that gives just the right amount of crispiness and absorbs the sauce much better.

Great video, I love chicken wings and drumsticks and thighs. I received your cookbook today, looks phenomenal, I wish you were coming to Massachusetts, more specificity, Cape Cod, we do a lot of grilling on the Cape lol. Thanks for the video brother. 🇮🇹😎🇮🇹

the ones with that almost translucent crust look amazing!

I never deep fry in oil since getting my air fryer last year.. that thing makes perfect chicken wings. I coat them with oil and do them on 375 for about 15 minutes (skin side up for flats) and then flip them and give then about another 5 minutes (you may have to watch them and play it by eye). Then I take them out and put them onto a plate covered with paper towel to drain, and just add some salt. I like them "naked" and just dip in whatever sauce I want to use (ranch, bleu cheese, buffalo, garlic butter parmesan, etc.

I feel like this deserves a follow up test of using rice flour similar to how we use starch in fry breading.

Seasoned cornstarch as a breading is *chef’s kiss*

Excellent ideas

This need to be explored, how about seasoning the rice paper, how can I add a smoke flavor to those, etc. This channel need more wings

Try blending the rice paper and using as a “ breading “ with butter milk dredge like traditional fried chicken. And can add some seasoning to it as well.

Hi Guga. To keep with the BBQ traditions, please try the vortex chicken wings using a vortex insert into your charcoal and corn starch coating on the wings. Very crispy and delicious. Greetings from South Africa.

Dang saw the wonton wings and thought what about a cream cheese bacon jalapeno and chives dip to go with them but man great idea! I was little worried about how the wings would cook all wrapped up, but I always got rice paper in the house and I can't wait to try making these wings!

Rotisserie basket in the air fryer is my absolute favorite way to make chicken wings

Being told about the book tour in this video after it's already over is a bummer. I would've drove down from MN to MO to meet you if I would've known about this ahead of time! I'm from Buffalo and ate wings daily as a kid so I'm into both flats and drums!

Guga I love your channel ❤️

for the wonton skins, we usually use egg yolk not water as the glue to stick the wonton skins

I would also try a double fry chicken wing for that next-level crispiness. Cook at a lower temperature to make sure the chicken is fully cooked. Then chill (overnight works); next day, heat oil to a very high temperature and flash fry to get them crispy and hot.

@emccartney2

Жыл бұрын

I was surprised this wasn't the control method, against the rice paper and wonton wraps. Double fry FTW!

You should try a technic. With few simple cuts, you can remove the smaller bone from the flats, and push the meat to the end of the bones. Also you can push it on the drums. Now you have some small "one byte" trees.

GUGA whatever sound you used during the rice paper demo sounded like my outlook email chime tone. And I feel like I’m at work at 11:11 getting anxiety hahaha

I have rice paper and never thought of doing this. Thank you!

My wife showed me a neat trick for shrimp where she coated them with Guga's Rub and added just a bit of oyster sauce to make the rub stick to the shrimp. Then put it in the air fryer at 400F for 10 minutes or until the shrimp are tender. ^_^

This is a huge game changer. I definitely need to try this.

Dude! I hate clicking on your videos because now I'm stuck hungry as hell!! 🤦🤣 This was awesome! 👍🤤🤤

You can also try using crispy bean curd sheets.

Guga. The side dish you made is awesome. Another version to try is filling it with taco meat and various taco toppings. We call it taco ring

Guga, you’re the best!

That rice paper one looks crazy. You could also toss it in hot sauce to flavour the wrapper like Korean chicken wings

Breaded in ground up pork rinds (the light colour rinds). Crispy, and keto.

Drums everyday! my favorite wing!!

the rice paper pretty neat, want to try it because from the looks the rice paper is the one that got fried while the meat get wrapped fully, so the juice should preserve by the wrapper, it's look more crispy and has more juice. while the wonton, it's wrap the chicken but not whole, so the juice might escape during frying. and also rice paper same as rice noodle, it's mostly tasteless while wonton wrap usually use egg in the dough, so you might taste a bit of egg.

One of my grandma's tricks to make Vietnamese spring rolls is to wrap them multiple times w oil between the rice paper layers It creates this insane multi layered break away crust

If you want crispy fried chicken then you should investigate the method used to make Korean Fried Chicken. They also abbreviate it as KFC, but they are not talking about the Colonel Sanders. I had it in Korea and it was the crispiest I have every eaten, the sauces they were coated in were delicious as well. I've read sites that say they use rice flour instead of "regular" flour in addition to a wet / dry process and frying it twice. First at a low temp to cook the chicken and then at a high temp to really get it extra crispy.

Guga, make a video of porkchops with the bone please! I would love to see your take on it.

👍I’ll have to try this one!!

Guga all i have to do is turn on your videos then my baby nephew falls asleep😌

Gotta try the rice paper trick! I'm a flats guy, but I'll never turn down a drum!

Guga when he says the words, this, that, and there! “Diss” “dat” “dare”

Hi Guga! Thanks so much for your videos. I'm a long time follower. I wanted to ask you one thing. There's one thing I don't understand. You always spend so much time buying the proper beef (like wagyu) or pork (ibérico), but when it comes to chicken you don't mention anything about it. What kind of chicken are you using? How was it fed? How was it raised? What race is it? How does this change the flavor, texture, or juiciness? I think this topic would make a really cool video, because you have often treated all chickens equal in the past, and to be fair, a good chicken is something next level.

Guga, you had me at Frank's Red Hot! I put it on so much, but I think my favorite would be with fried eggs :D

Guga, the key to crispy wings is a 50/50 mix of flour and cornmeal + your fav seasonings.

@diannt9583

Жыл бұрын

I don't particularly like cornmeal on my wings.

Oh darn. I didn't realize you were going to be in my state until the day after.

Hey Guga, love all your videos. How do you think smoking a turkey injected with wagyu fat would turn out? Would the flavor work with the turkey?

I'm a drum over flat person just because it's easier to eat but I love both as you said as long if they are crispy.

Looks good, you should dry age a steak in garlic and rosemary with a butter binder.