Czech rock-and-roll band. It is led by american guitarist and song-writer T… Read Full Bio ↴Czech rock-and-roll band. It is led by american guitarist and song-writer Thomas J. Lichtag.

The Band is known for their oddball sound, which is a result of recording their songs in the old analogue way. Their live shows are very wild and unpredictable.

Members of Airfare are living together in a flat in Praha, they eat together, sleep together and also make music together. Two songs off their first album called "Hotel Moscow" were used in a new czech movie "O život".

Wing
Airfare Lyrics

We have lyrics for 'Wing' by these artists:

06.Little Mama told me not to waste my life She said spread…
Dee-San She sits in the dark Quietly cursing him and this love While…
Girls under the glass When everything is grey And nothing seems to work Nobody se…
Janne Da Arc Akari sae tsukenai de tada yoake machi tsuzuketetara Ironna …
km feat.KEI Finding angels In the people Nothing helpless Nothing needfu…
MILIYAH 翼を広げて私は自由よ Broke my heart はり裂けそう oh yeah 翼を広げて私は自由よもう振り返…
Park Ji Hoon Doom doo doo doom, doom doom doom doom doom doom Doom…
Park Ji-Hoon Doom doo doo doom, doom doom doom doom doom doom Doom…
Patti Smith I was a wing in heaven blue I'll earn the ocean…

Patti Smith Group I was a wing in heaven blue soared over the…
S.F.O. It must have been cold there in my shadow To never…
The Dash I don't want to live here anymore I’m a…
Yoko Takahashi - Topic Always believe in yourself and your Dreams You have a Wing い…
ぱすぽ☆ 気が済むまで思いきり泣いて回転ドアのような日々抜け出してくよ Oh 短い針が12 指す夜アイツからのCall もう…
加藤ミリヤ feat.吉田兄弟翼を広げて私は自由よ Broke my heart はり裂けそう oh yeah 翼を広げて私は自由よもう振り返…
工藤静香気付きましょ素直に愛してないと気付きましょいい子にしてると嫌われたくなくてなだめてる毎日 woo my emo…
知念里奈世界の一番遠い場所から金色に染まる朝が来る自由すぎて臆病だったね今はっきりと気づいた夢までの近道があればみん…
高橋洋子 Always believe in yourself and your Dreams You have a Wing い…
박지훈 Doom doo doo doom, doom doom doom doom doom doom Doom…

We have lyrics for these tracks by Airfare:

D1 Oh little baby won′t you come with me down to…
Last Man Standing I am the wolfman. I have come to take what's mine…
Life Is Easy I came to tell You What you wanna know I came to…
Martyrdom Don't you feel as if you've spent Your words on arguments? …
School No no no no I'll never go back to school No not…
Sorry Baby I woke in a city upon an eastside down by the tracks now…
Sugarcube I know how to act Around women They loved it when I…

Summer Girl Looking back to days we were so young i guess some…

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

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Most interesting comment from YouTube:

Lazy D

3y↑125

I've tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things.
This is what you have to do in order to get non-chemical tasting and crispy wings - though they still may not be anywhere close to a 10, because Reasons:

1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder;
2) You have to use a LOT of baking powder - like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.;
3) There are two kinds of baking powder - one has sodium aluminum phosphate, and the other doesn't.
I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it.
When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it's there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it's not, you'll be good to go for crispy wings, though any seasonings will be "blanded out" a good bit.

That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.

All comments from YouTube:

Yarra Link

3y↑457

I cooked with your highest score wings, that’s the best wings I had for a long time

G M

3y↑1

@Viperaddict Carfanatic I did them with almond flour. terrible.. avoid

David Navas

Same here!!!

Yew Duh Syde

3y↑1

@Viperaddict Carfanatic I've heard people use Pork Rinds as a low carb breadcrumb option :)

Redridge07

@Samsung Jay2 what?

Samsung Jay2

3y↑2

Damn video is out of time because now we can't find any wigs

14 More Replies...

Alek Levy

3y↑1.1K

Him : basic pantry items
Me : sounds good
Him : gochujang!
Me : ಠ_ಠ

Daniel H

@Charlie Gochujang is much nicer to me

Charlie

Gochujang is less spicy but sweet and has intense red color
Sriracha is straight spicy…

S Jones

🤣🤣🤣 I actually have it

Gordon Ndamo

3y↑1

I’m the 1000 like

Alex Kumari

hahaha! Before covid it would have not been a pantry item, during covid, pantry item for sure.

21 More Replies...

Lazy D

3y↑125

Charles Reid

2y↑1

Now this is good info. Thank you!

Steve Mason

2y↑1

I'm late to the party, but great tips! I've found I use a LOT more than the 1tbsp of baking POWDER (bet I'm not the only one to scream POWDER!! at this video :) ) that most recipes call for. Did not know about the SAP will watch for that. Again, thanks!

Lazy D

3y↑15

@Erik Redd Thanks!
All those tips are out there floating around the interwebs and the YouTubez, they just come in dribs and drabs - and sometimes you just have to run some test cases to see how they work, and how best to implement them.
The part about the sodium aluminum phosphate came up in several videos made by people with much more refined palates than mine. I've never experienced it myself because it just kept coming up as 'no bueno', and I'm usually cooking for family as well as myself, so why take the chance.
As for how much baking powder to use, I have tried using less than 2:1 BP to rub, but it just doesn't seem to do anything except make the chicken only slightly less bland than 33% rub, while the skin keeps coming out rubbery-ish. That said, there may be a sweet spot I haven't found though, because I only tried it a couple times and decided it wasn't worth the effort.
The time thingy though, is just dead ass science. Baking powder has to have time to react with the skin in order to do the do, or it's useless.
Sometimes, it's more important to know WHY you're using an ingredient, than "just because the recipe says so" kinda stuff.
Cooking in general involves time and temp, and more often than not, those variables can be fudged one way or the other by fudging the other, but not with pre-treating chicken skin with baking powder. It's a hard and fast rule of crispy skin law, but there are other was to get that crispy skin without BP and without cooking your cut to dust.
I'm still tuning that in right now...

Erik Redd

3y↑12

Savage. I think you should have a channel! These are tips I've never seen before!

Justin Kim

3y↑89

Just a note for the baking soda. The likely reason why there was an off taste was due to the aluminum residing in the powder. This is why it's recommended that when using baking soda as a crunch agent, you'd want to use aluminum-FREE baking powder. Which can usually be found at your local grocer. :)

Cutmeloosebruce

@Luke Ryuzaki yes, also reccommended to let the wings sit for like 2 hours or overnight if possible in the fridge, makes the crunchier

Cutmeloosebruce

@Jayy Tee yea its in most Baking powders I believe, its great for baking, which if I had to guess is the main use for baking powder, but doesnt do as well for crunch factors

F W

and it is obvious the guy in the video does not know the difference

Luke Ryuzaki

You guys confused me. For air frying chicken wing, use baking soda or baking powder without aluminium?

N B

3y↑1

@Social Justice they're not interchangeable though.

19 More Replies...

Charles Dietz

3y↑7

I'm a wing aficionado & have been pondering taking the air fryer plunge, your wing demo has solidified my decision ! Kudos sir !

Vito Iacopelli

3y↑199

Lovely I never thought about doing it this way can’t wait to try this out thank you my friend ❤️

Abdulaziz Alashram

3y↑1

Seeing your comment here feels like seeing a celebrity on public place

Andrew Stevenson

3y↑2

THE LEGENDARY PIZZA YOLO!

Shawn Kay

3y↑1

The Legendary Vito 😭

nathan earle

Lemon trees

Calin Arens

3y↑2

Pizza with chicken wings? :-)

Andres Laignelet

These are, by far, the best wings ever. Seasoning and sauce recipes are simply fenomenal. I stick with the flour coating cover (#2) and I am getting super crispy wings. My family loves them. THANK YOU!

Vanessa Foulke

3y↑2

I tried the "double fry" method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good... the plain was great as well!

GRD62

Great video! I want to try all the methods except the parboiling. After watching this video, I realize that I have been doing my wings wrong; I would take a cup of flour and then add the spices, baking powder, and salt to the flour, then coat the wings in that. I think your method is a lot simpler and more even than mine. I have been using store bought sauce, but now I want to try your sauce mix.

yowmemperor

3y↑4

I second Darren's comment, reduce cook time when par-boiled. I have used her method for a year or two and they come out amazing, and ultra crispy. You to have to pat them dry, and make sure water isnt trapped behind the skin

SilbarPR

3y↑8

The fact that I'm sitting here drinking a beer while my air fryer is currently working on the baking powder method and digging this video says a lot. This is an amazing review. Thanks a million from Chicago!

Peyton McIntosh

3y↑19

I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don't stick, air fry for 15 minutes flipping at least once during cooking :)

Music Dude

Try to replace it with 15 minutes of sparkling water!!! You'll love that if you think brining ones are better than breaded ones.

Show-Me Retro

3y↑183

Have you considered saucing them and then putting them back in the air fryer foe a few minutes? I like mine that way so they aren't as messy and the sauce is a little crispy baked on

caramelthunder1980

3y↑1

I like to do this even with restaurant wings. Getting the sauce crispy takes it to another level.

Curry Chicken

3y↑2

My go to method on BBQ. 10/10 everytime

BillHicks420

@CardnUL Try it! :-)

CardnUL

3y↑2

@BillHicks420 ohhhh for some reason I never thought to do that when I make bbq wings Billiam

BillHicks420

3y↑16

Works for BBQ sauce, can confirm.

Lynette Lockhart

3y↑67

This was a great find. I've been doing a slight variation of the "twice fried". I fry my wings at 390 for 15 mins (I like my wings a bit on the drier side)....then I take them out & sauce them.....and then stick them back in @ the same temp for another 3 mins. Yum!

James Robbins

I really enjoyed the video, as I can use some of these to try out myself. However, I do feel that the parboil wasn't truly done correctly, as you had 7 minutes of boil time, which cooks the chicken. But then you air fried it for the same amount of time as the other non-precooked wings, 15minutes. I think that was what dried them out. You probably if using the parboil technique boil 7 minutes, and air fry for 7-8 minutes. Still loved the video, as it left me craving wings.

Moe Mahmud

Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.

Str8isis

3y↑1

This was a great, informative video. Thank you so much for all the techniques utilized! I'm glad I'm not the only one who prefers flour over baking powder/corn starch! The quick oil spray really helps. Glad I finally found your channel.

Melody Alacan

3y↑2

Last night I cooked your highest score wings with the bread/panko crumbs. DUDE! OFF THE CHARTS. ONE of the BEST wings I've ever had. I can't wait to remake these again in other sauces. JUST AMAZING.

James Griffith

Great video, now I can try some new techniques. I usually use the twice fried method but before the second fry I add the sauce to the wings to make them even crispier. Plus it gives the added bonus of not getting sauce everywhere when eating.

William Beatty

I just tried your seasoning mix on some wings in my Ninja Foodi using the air fryer part. Used my homemade gluten free flour mix on the wings (rice flour, potato starch, tapioca starch, no xanthan gum in a 6:2:1 ratio). The combo gave a very tasty wing with a nice crunch. The seasoning was nice so the wings were tasty even without sauce. 390F for 15min worked fine with a max of 8-9 wings in the basket. I did have to spray with a bit of cooking spray as I found the first batch had some floury bits on the top so just sprayed the other batches with spray first. Best wings I've made at home outside of cooking them on the BBQ.

Jamgirlkay84

3y↑14

I love the wing tip when chicken is fried so it’s so strange to see people just put it aside. It’s so nice and crunchy but I guess it’s a cultural thing because when you order lunch food in my country and ask for wing, you get the entire wing. The only time you only get drums and flats is if you’re buying from a fast food place like KFC and that’s only for the hot wings.

Canais Young

3y↑1

I like fried wing tips too (especially if it's Chinese takeout wings).

Bo M

Cool video. Just bought our first air fryer and really like it. The problem comes in the amount you can do at one time. Your last wings, while they looked great, essentially took 30 minutes to do 6 pieces. It would literally take two hours to do enough for me and my son (20 wings)...lol. I appreciate your efforts none the less. Thumbs up.

Tiffany Muncaster

3y↑1

Loved these! I did the classic flour, once fried. Who knows maybe next time Ill have the patience to double fry them?? Yaaaa probably not! Thanks for another kitchen classic for the books :)

Darius Kalinauskas

Thanks for all the tests, I already gave it a go and it's amazing and helped me get some tasty chicken wings. Really great research. I have a question, do you feel your Cosori is frying everything evenly? Because mine seems to fry things more in one corner. Thanks!

Adam Harding

3y↑750

I feel like we have a different understanding of basic pantry items. LOL

uv.vibes

What you don’t keep Gochujang as a staple?

SeanPerrin

You can get caught up on these basic ingredients for like $20. Just go to the grocery store and problem solved

Boslager's Cooking & BBQ

@Jacob Martin because all I need it for is one dish and it’s as a marinade. If you want to use it in a sauce go for it.
On its own, gochujang is quite pungent, so it's typically mixed with other ingredients to balance its intensity. In Korea, it's typically stirred into marinades for meat, stews, and stir-fries, or cut with vinegar or oil so it can be served as a sauce. You'll also find it on Korean fried chicken

Jacob Martin

@Boslager's Cooking & BBQ Why wouldn’t you use it in a sauce? Nearly every spicy item in Korean cuisine, including wings, uses gochujang as a base. It’s literally perfect for sauces. Using it only as a marinade seems like a waste.

adrian vicbc

3y↑1

@John Doe go shopping derp

8 More Replies...

fly 13

I like adding rice flour to the seasoning and cooking. Just like your corn starch wings, just not nearly as much flour, but it really helps the crisping before overcooking the meat.

Dannielle S

3y↑1

Thankful for this video! I’ll be trying the basic 3 on our next wings (flour/egg/crumbs) but I wondered if u overcooked the parboiled wings when leaving it at 15min? Since they were already heated in the parboiling process, I wonder if a little less time would have helped? What are your thoughts?

Anthony Proctor

3y↑2

Great breakdown. One other method to try should you ever want to do a part 2: Sous vide the wings for an hour at 165°F for an hour, then prep and fry using your favorite method. The sous vide breaks down the connective tissue nicely without drying them out.

Helyne Walker

I am definitely a lover of chicken wings. I have found that a mixture of flour and starch is the key to happiness. One more thing, you must spray the wings with oil before cooking✨

Diane Lebahn

Great video on wings. I love my Cosori 5.8. I bought mine in May, 2020 and the first thing I cooked was chicken wings. The one thing I do that you don't, is I turn them over half way through the cook and use my instant read thermometer and they are completely cooked. I like not having to turn them. So, I will be cooking them real soon....

BigMo

3y↑1

Sodium bicarbonate (main ingredient in baking powder) changes the surface PH towards the alkaline - and an alkaline surface is more susceptible to the mallard reaction.

So... rather than using backing powder as a coating which can have a kinda soap like flavor - just add a strong pinch of baking powder to your spice mix (or flour for a breaded wing)

Jill C.

I'd picked up some organic chicken cut-up the other day and decided to give my Instant Pot with air fryer lid the test. I did the flour alone method because it was getting late. I did brine the chicken for 2 hours before cooking, and holy cow, was it good. Because it was parts, not wings, a lot of the flour fell off but what stayed on was great. I changed up the seasoning a bit, omitting the ginger and using some poultry seasoning and sage. But wow -- a winner. Delicious, flavorful, moist, fantastic. Love your channel!

Natasha Defries

3y↑1

I made this tonight, the sauce and rub exactly the same, and I did the flour coating. AMAZING! That sauce is so yummy! MMMMMMMMMMM thanks for this recipe! So good

Paul

3y↑7

The wings look awesome. We usually cook about 40 wings when we fry them. We have an air fryer but I think cooking six at a time is only good for the single person. Maybe I can try your method when my family is not home.

TheBigBenji

Twice fry is 100% the way I cook my wings even without the air fryer. They are just so much crispier in the end! It takes a lot longer because of the wait time overnight, but the crispiness is so, so worth it. I'm pulling the trigger on my first air fryer today. I've always been a traditional frying guy, but it's such a pain I wanted an alternative. I'm glad to hear the air fryer can at least come close to matching the crispiness of a deep fried wing!

Ben Young

3y↑1

My girlfriend and I made some wings using the flour method today, so good! Thank you so much for the butchery tips as well!

Thomas Walsh

3y↑4

Great job. Appreciate that you took the time to completely try each technique, spices etc

Sander G.

3y↑8

I’ve been looking for several cooking accounts, and I think your recipes are at the exact point where you speak to my current cooking abilities AND challenge me to try new things.

Lightning Capital Living

3y↑4

I’ve found they have to be 100% defrosted and dry otherwise the skin never gets crispy enough. Flavor is on point but it’s so hard to keep them crispy like true frying

John Robles

3y↑17

As a defeated man who has attempted multiple times to make wings in my air fryer, I really appreciate this video! I'm now re-motivated to try again with the hopes of success!

John Robles

@Call me Dubs I only tried the 2nd method of just using all purpose flower. Comes out nice and crispy without being like flaky or yeasty.

Call me Dubs

@John Robles which method did you find was the best?

John Robles

3y↑2

@Priscila Murari 100x better! My new favorite food to make in my air fryer.

Priscila Murari

How is it going? Have you succeeded?

Sara

Try this method, do the first chicken wing method you used in the video but right after coating with baking soda also add flower the same way. Pop in air fryer but 3-4 minutes before wings are finished cooking take them out, sauce them to your liking then pop them back in the air fryer. You will thank me later!! This method has so much more flavor, the added flower makes that sauce stick better and that 3 minutes seals the deal. Please try this and let me know what you think!!! I’m dying to know if it made a difference for you, I’m no professional as today was my 1st time ever cooking chicken wings in my 43 years of life 🙈 😂

King K

The twice fried technique is also the one used for top French fries . When you go to Belgium or Northern France they do a pre cooking at 140-140 C then a second cooking at 170-180 C , both in beef fat not oil . That is the secret for the fries to be well cooked inside and super crispy outside . Sometimes also before the first cooking , when the potatoes are cut they leave them in water with baking soda . Baking soda is going to change the Ph of the water from neutral to basic and at microscopic level is will alter the surface of the potato so extend its surface which is also extend the surface in contact with the oil and make them even crispier .

Darren Knights

3y↑256

When it's par-boiled for 10 minutes you only need to air fry for 10 minutes, not 20. Doing it for 20 minutes will over cook your wings and dry them out. Yeah I read the same article.

The NOoDLE

2y↑1

I usually stick a whole live chicken in the air fryer, comes out perfectly crispy every time

Jono Major

@z1LeaF I do like 20 minutes one side. Flip. Do another 10. Then I might do more if they need more browning.

Jono Major

@z1LeaF I have not. Frozen still cooks pretty good in the air fryer.

z1LeaF

2y↑1

@Jono Major I see no one has replied to you but I wonder if you've tried it? I primarily cook frozen wings as well and we just got an air fryer so I'm starting my "best frozen wing time in this fryer" journey

Jono Major

3y↑4

I usually get raw frozen bulk cause they're cheaper. Do you think parboiling would help with the thawing and cooking crispier? I mean I really don't care. They're still pretty amazing straight into the air fryer. But a quick parboil wouldn't be too much hassle.

2 More Replies...

Mr. Donutman

3y↑4

Honestly my favorite thing to do is once they’re cooked is to toss them in the sauce and then throw them back in for A couple more minutes at 400.

Josh Medina

I just put a little avocado oil on my wings with a basic sea salt, pepper, and garlic powder seasoning. They turn out perfect In the air fryer, it’s the only way I’ll cook them anymore! Sometimes I like grilling them too though 😉👍

Faith Cross

I think the take away is that the best way to maintain the moisture and get the crispy wing is by spraying the wings with some oil after coating them with flour, bread crumbs or any combination of dry ingredients. Also marinating the wings first helps with allowing the coating to stick and crisp with added flavor. I appreciate your video because I learned some things I shouldn't do like just coating with flour alone or even worse with corn starch alone. :)

Icefox67

The breaded ones would've been super dry on the outside without the extra spray of oil the others didn't get.
However, that's still a lot lighter than actually deep frying them of course 👍🏻

J G

3y↑2

Great video. I recently picked up an air fryer after months of considering it and chicken wings are one of the main things I'm eager to try!

Fish Sticks

Sauce is absolutely awesome! Made a slight change to your spice mix too, changed the tbsp of salt to 1tsp MSG/1tsp salt. Give it a shot, good stuff.

Iain Ronald

3y↑2

When I was a teen just learning to cook, I read that different powders and starches coat the wings at closer or further proximities and the best way to cook one is to mix flour, cornstarch and baking powder. Whenever I'd deep fry wings, that's what I'd do and they always came out well. I also know some people take this a step further and will add either Potato Starch or Xanthan gum to the dredge as well.

I'll be the first to admit though, I've been vegetarian for 5 years so I am no authority on meat, lol.

glennaa11

I don't know how I've gone so long without one of these things. I bought one using your deal and it is amazing. I use it almost every day.

Justa Stranger

Dig the videos. You’ve helped me become a better cook and I grew up working in kitchens from age 12-25. Well done.

Your baking powder issue comes from aluminum. That’s what you’re tasting. Try using aluminum free baking powder for a chemical free taste.

Huegtoad2011

I use a breading mixture of flour corn starch parmesan cheese and Lowery's season salt and i get great results. I also use a butter flavored cooking spray, and I don't know why, but it works great for me
Also, par boiling works great for the frozen wings, like if you buy a big bag of frozen wings I put them in the pressure cooker for 7 minutes to get all that solution out and to cook the meat, fridge it then fry it

Gemini02

I bought a Cosori after watching your video. I'm blown away. I've made perfect fries, wings, bacon and pork chops with it. Next up, basque burnt cheesecake! Btw your gochujang sauce recipe is bomb. Thank you for this video!

Unavailable Now

I am professionally trained and worked in a high end kitchen. The speed and details of your videos are great. Most of all, I crack up laughing when you happen upon why a technique works; things I was told, you figure out for yourself. It’s really wonderful. Oh, and you have actual knife skills. I get frightened watching at home cooks who can’t handle a knife properly.

Liafram

Wings with baking soda are definitely going to taste odd. Use baking powder instead. I do a 2:1 ratio of baking powder to salt and let them dry brine in the fridge around 6-12 hours. Works great for any cooking method (baking, frying, air frying).

BaioWithMayo

For most of my life we always went with Breadcrumb on our chicken since my mother baked everything. Breadcrumb holds a place in my heart 100% and I never knew fried chickens used flower until I was like 16 haha

hurp durp

i prefer the flour and baking powder method, the reason you can taste the residual "baking powder" is because not enough oil spray is used, when cooking wings i flip them haflway through and spray with oil to make sure no flour/powder is seen that way it cooks off and you get perfect oiled wings

Osvaldo Rivera

I like your style of cooking. Loved the French fries video. Also, love that digital subway platform clock used in NYC to let passengers how close is the train to the station. Love your kitchen setup.

S Jordan

I made the flour coated wings and the seasoning is amazing , I don’t really need the sauce . I’ll definitely use the seasoning going forward!

Bri Gai

3y↑1

I bought the same air fryer last year and love it! Thanks for sharing these methods!

Mr. Parker

3y↑2

Try Alton Browns method. Very similar to your twice fried, except he steams them for about 10 min instead of a low bake. Then fridge for an hour, then in a super hot over (or air fryer)

Bezerk Hollow

For corn starch you have to 50/50 blend it with flower. Also make sure you seasoned it

TheFrostyboiz

How long did you leave the baking powder/flour on? I thought they get crispier if you let the baking powder sit for awhile not sure about flour though. But was not expecting bread crumbs to do so well, I'll definitely try that one. Thanks for doing all that testing for us.

Tigerseye Heart

What a great idea! Thank you so much for all your hard work and eating. That was a lot of fun!

Fede- rico

2y↑2

I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬

Get2DaChopper

3y↑12

When making breadcrumbed stuff in the air fryer I typically put oil in the breadcrumbs themselves since it doesn't fry that well without it

Liza Morta

The sauce with gochujang tastes great. I did not follow the exact measurements, i substituted the honey with 3tbsp sugar (cause i dont have honey) and made my own garlic mayonaise dip

musicWillconquerall

3y↑2

I just made this wing sauce. I will be using this for pretty much everything. It is SO GOOD!!!

chamz zamz

Dude your videos are really awesome. Biggest fan here, and huge fan of wings so win win. I'm always trying to up my game with the air fryer wings and I'm going to test a couple of recipes you did, thanks!

It you ever decide to try another type of wings, I can recommend brined and grilled wings, there awesome.

Jonathan Hanichak

3y↑1

The wing challenge was awesome! Can you do a shrimp challenge with breading?

chant_flo

3y↑8

I substituted the baking soda with cornstarch and my wings came out amazing.

IAM GORT

3y↑12

You missed your opportunity and I can solve your final decision with the greatest secret. Use an 'egg bath' mixture with Panko Breadcrumbs that have been finely milled in a food processor. Dip in egg bath, dip in panko crumbs....chill 20 mins THEN air fry! Trust me you'll thank me on this one... It's almost a tempura style finish but wirh still a finely crumbed crisp!

B. James Voorhies

Is it possible/advisable to have some kind of tray(s) to separate layers of cooking wings (like oven racks scaled to the fryer) to cook stuff in more quantity but have the items not touching each other? I cook for 20 people for Sunday dinner and don't want to need 5-6 air fryers or "3 hours" cook time.

SciFiDucky

I saw something similar to the parboiling that has worked pretty well for me. You cook the wings on low in the air fryer, like 300 for 20 minutes or so, and then finish it off at 400 for like 10 minutes. The time may vary (I stuff the wings into my fryer, a Ninja Foodi so it might be less if you're only doing 6 wing pieces at a time), but it tends to be tender and crispy. I'll see if I can find the link.

SciFiDucky

I also usually freeze my wings before air frying them so you can cook them longer and the skin gets the brunt of that heat and can get crispier without the meat getting overcooked

john ludwig

I'm no expert but I find that the manor I cook my wings usually depends on the sauce, breading, or dry rub I use. I actually par boil specifically for lemon pepper wings and they turn out great, I put them in the fridge before I go to the second stage maybe that's the difference, don't know.

In Your Face!!

I don’t know if I told you this or not, but your sauce recipe is my absolute favorite and my adult son‘s favorite too, it’s a huge hit! I am cooking this right now for my husband tonight. What a great recipe thank you so much!!

Simone Ruf

3y↑1

I'm curious about the par boiled wings, shouldn't the cooking time in the Air Fryer have been reduced since you already par boiled them? could be part of the reason they were drier.

Dustin Strickland

3y↑2

I always toss mine in some olive oil and spices and put them in the fryer for about the same time and temp you do. They always come out super tasty. Ill have to try a couple of your options for sure though

Henry Burchett

3y↑48

The right answer is J kenji Lopez alts oven wings except in an air fryer. Teaspoon each of sat, cornstarch and baking powder per 1 lb chicken wings. They are incredible.

Music Dude

@james hasenjaeger You must've done it wrong then. 3 parts salt, 1 part baking SODA is what a lot of restaurants do. I've done it for 15 years and it's great.

Eber Hwang

3y↑1

@james hasenjaeger xD

james hasenjaeger

3y↑2

I know, I screwed up and did baking soda by accident one time too, it tasted like battery acid, so easy to mix that up

Thyda Cooking TV

Yes incredible

Mark Hamilton

3y↑6

@bigguyguard Baking Powder, not "soda"...people keep mixing terms.

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KoopaPlays

Turned out really good! Made my own Buffalo sauce, even better! Love the air fryer

Jason Howland

From another YouTube cooker I've seen, you don't have to parboil the wings. Even pouring boiling water over the chicken skin is enough to make the more crispy.

Also instead of corn starch, I have seen other asian air fryer videos where they use potato starch for a better crisp.

GamerGutz12 7

I have the same Cosori and i cook wings in it all the time. It does a wonderful job. I will have to try these methods out for sure.

Labor Days

3y↑1

The parboiled technique would have worked better if you air fried them less aggressively. Keeping the same time and temp for all techniques in the air fryer was an obvious mistake as the techniques increased in steps.

An air fryer is a convection oven, but often the smaller cooking space (and directness to the air and heating element) yield a kind of more concentrated effect. Try cooking the same volume of food at the same time & temp in a air fryer and traditional oven on the convection setting; you will get different results. That should have been obvious.

James K

3y↑6

When cutting the wings, I find it easiest to lay the knife blade closer to one side depending on the joint you're cutting. Between the tip and the flat, I angle the blade closer to the flat. Between the flat and the drumette, I angle it closer to the drummet.. The cuts are a lot easier and you can get through several dozens of wings in a few mins this way.

Victoria

Fantastic video! Love the relaxed and very informative feel

Magnolia Flowers

Dude, try Panko crumbs instead of regular bread crumbs. Awesome! I also do my shrimp with Panko - to die for!

Kelly Pruett

3y↑7

"That's a nice wing my friends. That's a very nice wing." Love your videos because you're so much like me in the kitchen. I'm not a pro but I attack things with science and experimentation.

Par-a-digm_

3y↑1

Thanks for making this! My girlfriend and I have been looking for the best way to make wings in our air fryer.

Angi Holdread

3y↑3

We love our Cosori it cooks great. Thanks for showing us some new ways to do wings. I can't wait to try them.

M Winchester Jr

3y↑2

Thank you, went with the flour technique and my wings turned out perfect! Just need to figure out how to make a Carolina Gold Sauce.

Andres MC

Just gave them a try, the one with ap flour. By all means a success. Best not-fried wings I had so far. Crispy, moist and packed with flavor. Thank you for the recipe and the step-by-step fool prof explanation.

Nick Bennett

Great video, I have been playing with wings in my Ninja combi air fryer and adding 200ml water under the crisping plate gets me a crispy wing with juicy flesh underneath, no dry wings

XOH LOSO

3y↑1

WATER AT THE BOTTOM OF THE AIR FYER ?

Michael Lee sr’ videos

3y↑283

You missed one method and that is to just season the wings with the spices and don't put anything else on them. Also pat the wings dry before putting the seasonings on them. This is a Great technique too!!!

SeanPerrin

@Kevin Ramirez pat them dry is pretty self explanatiory.

SeanPerrin

Right?

Wakandré Gold

this is honestly the one I was watching this for 😂

but now I'm wondering if double fried naked wings might be the move 🤔

Racquel Monte

3y↑1

I just made some in the air fryer. Seasoning only and a little butter to coat the bottom. 15 minutes on 350° on each side. Than 2minutes on 490°. I thought the chicken would be dried out but the meat was still a little moist. I loved it. Next time I'll take 2 minutes off the 15 minutes for each side.

CreativeQueen

3y↑2

@Michael Lee sr’ videos Water, lemon, vinegar. Gotta wash that chicken. I buy organic, clean, good quality ‐ but still wash it. Don't care what they say. I wipe down my surfaces as I go, so...

21 More Replies...

Andy Nightingale

Just putting a list together for that wing sauce, just have to try that! Thanks for the upload, enjoyed it!

David Berk

3y↑2

Once you've had proper air fried wings, you'll never want it any other way. Best to use full wings, which allows them to stand up in the air fryer, with just a light dusting of good smoked paprika and a pinch of cumin (no salt). Temper a little towards room temp and pat dry before putting them in. Butter based sauces need to be clarified. The milk solids don't belong.

The wings come out crispy on the outside, juicy and tender on the inside and light on the palate...unlike deep fried wings. Hands down, the air fryer is the best kitchen appliance I've used personally or professionally. Most things on saute, broil or fry just simply come out better out of an air fryer.

Come home with Chinese take away...throw the egg rolls in the air fryer. They will be crispy again and the air fryer draws excess fryer oil out of the food.

TranquilCapy

I've done J. Kenji López-Alt's technique a bunch of times. Baking powder and left in the fridge overnight so the skin dries out. It works really well and it's my preferred way to bake wings.

Ngl though, frying's still way better. I don't really like deep frying at home. Plus, baked is healthier. But as good as I've gotten my oven baked wings, fried wings always leave them in the dust. Don't even have to do anything special to them.

John Marshall

3y↑1

Good vid ...thank you. That will now be my go to sauce. I must point out thought (not to be argumentative but in the interests of accuracy) Your statements on the taste tests may confuse some people (not me.) At the beginning on your first one you clearly show baking "powder". The ladies recipe you show is clearly baking "powder". Throughout your taste tests you are constantly referring to the baking "soda" . They are two different ingredients with different applications If people use "soda" they would get very unpleasant results. Thanks for all the different techniques though.

Victoria

I have been trying to perfect air fryer wings for so long. My go to is the baking powder option but I’m going to test out that flour one.

North East Whitewater

We make a simple ~~small wings~~ first salt wings, next use itallian seasoned panko crumbs shaken in bag, cook at 400 for 24 minutes-no more than 18 wings at a time. Then use a variety of favorite sauces. Best wings I have ever had, every time .

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