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Make Finger Licking Good Sweet and Spicy Wings
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0:10
Hey, you guys tell me, don't Popeye's
0:12
have a sweet and spicy wings? But don't
0:14
trip. AB got you covered. Listen, it's
0:16
game day. Let me show you my version.
0:17
Let's go. Hey, just for the record,
0:19
look, I'm a Dolphin fan. Kansas City is
0:22
opening up with Detroit this Thursday.
0:24
And listen, I live in Las Vegas. Let's
0:26
go. All right, folks. Now, listen. I
0:28
want to show it like this, right?
0:29
Everything that you see, my ingredients
0:30
on this side, this is my seasoning for
0:32
my flour and everything on this side
0:34
this way. This is my sauce, right?
0:36
Listen, real simple, easy to do. I'm
0:39
going to be using my Dutch oven. So, I'm
0:40
going to go ahead and fire this up right
0:42
now. Let's start bringing this up to
0:43
temp. And these are my wings, right?
0:45
They already been washed. You know, I
0:47
already patted them dry. You guys can
0:49
see them right here. So, I'm going to
0:50
get ready and get started. Now, you got
0:52
your flour. All of my ingredients I told
0:54
you on my right side. You guys are
0:56
looking, so it'll be on the left.
0:57
Listen, you just want to go ahead and
0:58
just add them all in.
1:03
Then we just whisk it together. The
1:05
thing about when you're doing flour, you
1:07
know, it's already like that bleach
1:08
white color, right? So, when you season
1:10
it, you should be able to see it. I hope
1:12
the camera's picking it up. I can see
1:14
all of the different seasonings inside
1:15
of this. You just want to make sure it's
1:17
all complete, right? And this tells me
1:19
it's going to be nice. And I take it one
1:21
step further, you guys. Look, I taste
1:23
it. If it tastes seasoned to me, then I
1:25
know it's going to be great on the
1:26
wings. Okay, so look now what I'm doing
1:29
is I'm bringing my oil up to temp,
1:30
right? I'm bringing this up to 375
1:32
degrees. So, I got my lid on. I told you
1:35
already this has already been washed.
1:37
You know what I mean? And patted dry.
1:39
Look at my seasoning, you know, inside
1:40
of my uh my flour. Now, we just go ahead
1:43
and just start, you know, getting these
1:45
coated.
1:48
I like for it to sit up on here just a
1:49
little bit. Right. So, I'm gonna get in
1:51
here with this hand here and just, you
1:54
know, give it a mix. And then what I do
1:57
is just so that it sticks, right?
2:00
I usually take my hand like this and I
2:02
like to just squeeze them, you know? Let
2:04
me look at, let me show you again after
2:06
I get them coated.
2:13
Right. Just like that. Then I like for
2:15
them like for the flour to adhere.
2:17
Right. So, I let it sit up for about 10
2:20
minutes. Look, this is what I want to
2:21
do. I want to show you sometime when you
2:23
buy them. Look, you can see you could
2:24
trim these off. But look, you ask me,
2:27
this right here a lot of flavor and it's
2:28
got some meat too. You know what I mean?
2:30
It's okay. I just want to make sure they
2:32
got some seed and flour on it. I got it
2:35
to adhere. And I just put them down, you
2:38
know, just like that.
2:44
Just to put some emphasis on it, you
2:46
guys should always have yourself like a
2:47
meat thermometer. And I got it. My
2:49
grandma right now would like probably
2:50
pop my hands for me using this. But this
2:52
is how I like teach people that are like
2:54
new to it cuz my grandmama just knew
2:56
when it was right. She didn't stick no
2:57
wooden spoon in there or bamboo spoon or
2:59
nothing like that to see if it was
3:00
ready. She just knew when it was ready.
3:02
But for everybody else that's new, if
3:04
you want to have a great success, 375°
3:07
and this is how I check it. I'm already
3:08
there. Actually, I was at 386, which is
3:10
cool, right? Cuz once we start putting
3:12
some of this chicken inside of there,
3:13
it's going to lower it a little bit and
3:15
then it's going to, you know, try to
3:16
come back up. So, I make an adjustment,
3:18
folks. When I put it in, after I get
3:20
them all in there, I raise my fire up
3:22
just a little bit. And you I want you
3:23
guys to pay attention to it. You can see
3:25
it had time to like, you know, sit the
3:27
flour, the seasoned flour sits on top of
3:29
it, and it had time to adhere, right?
3:31
So, now we'll just go ahead and put them
3:33
in like this.
3:42
I'm not going to crowd it.
3:48
Then when you look at this right here,
3:50
see it's at 369, 371. That's fine. I
3:54
made it just a little bit of an
3:55
adjustment when I stick them in there
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just so we can stay around 375.
4:00
Now look, I put a splatter shield on top
4:02
of this cuz you know what I mean. We
4:03
don't want to get grease that comes out
4:05
here on the outside of this, right? any
4:07
of the oil. Right. I do have a uh a lid
4:09
for my Dutch oven, but I like for it to
4:11
breathe a little bit. And I like this
4:12
right here. I wanted to show you guys
4:14
cuz you guys probably be making this. If
4:15
you don't have a Dutch oven, you're
4:16
making in a cast iron or just a regular
4:18
pot. But if you don't have one of these,
4:20
you got to get yourself one. Okay. So,
4:22
look, it really only takes about like 5
4:23
to 7 minutes. It really depends on how
4:25
hot you have your, you know, your oil,
4:27
right? But I wanted to show you this.
4:30
And if I do it like this, notice they
4:32
starting to they floating. That's a
4:34
telltale sign that they're ready, right?
4:37
So, I just take them like this. They're
4:39
going to darken up just a little bit as
4:41
they sit up, but don't worry. We're
4:44
going to go ahead and finish the rest of
4:45
these. And the flavor and they crispy.
4:49
Don't worry. After they dry a little
4:51
bit, you look at that right there.
4:55
Pay attention to these right here. These
4:57
are the last ones, right? You want to
4:58
get yourself one of these spiders.
5:02
You can go ahead and get all of the the
5:04
grease and oil out. These these came out
5:07
nice.
5:09
Now, only thing we got to do now is make
5:10
that sauce, toss them, put them out, and
5:14
eat them. Okay, so since we did all of
5:15
our chicken wings in a b in batches,
5:17
right? I always set my oven. I do like a
5:20
little 200 uh 200° Fahrenheit just to
5:23
keep them warm, right? Put them inside.
5:27
Leave them alone. Get yourself a pan.
5:30
you know, your sauce pan. Now, it's time
5:32
for us to go ahead and make that sauce.
5:36
It doesn't have to be melted all the
5:38
way. Now, I'm just going to come with my
5:39
hot sauce. Now, we come with that honey.
5:43
Now, we come with the brown sugar.
5:47
All right. You can see it's starting to
5:48
simmer, right? This is when I like to go
5:50
ahead and put my seasoning in. I'm going
5:52
to just keep continuing to stir it and
5:54
let it thicken up a little bit. Now, we
5:56
don't want it to be too thick. Okay. So,
5:59
got them in here. I got a bowl.
6:00
Obviously, this right here is big
6:01
enough, right? So, I'm going to go ahead
6:02
and just pour a little bit of this on
6:04
here like this. Let me go ahead and just
6:05
give you guys something to look at right
6:06
now. Now, for those of you guys that
6:09
want to make it like super spicy, what
6:10
you can do is check this out. You can
6:12
add some red chili flakes to it. You
6:14
know what I mean? You can raise it up a
6:16
little bit with a little bit more
6:17
cayenne. But this right here is fire.
6:38
Okay, folks. Again, look, I want to pat
6:40
myself on the back cuz I love the
6:43
Listen, I love when it come becomes game
6:45
day. You know what I mean? I love
6:46
setting up everything. You know, I like
6:48
my spread. That's just the basic thing I
6:50
want to say. And if you guys pay
6:51
attention, look for my upright right
6:53
here. Look, you guys can go to your
6:54
hardware store and just get yourself 3/4
6:56
in pipe. These are nothing but just
6:58
caps, you know what I mean? Just piece
6:59
it together. Cut these, cut that. It's
7:01
self-explanatory. A T and then I got T's
7:04
down here. Real simple. Little green and
7:06
yellow spray. And this is how you come
7:08
up with that. Hey, with that being said,
7:09
listen, I feel like I'm over talking.
7:11
I'm going to go ahead and grab this flat
7:12
right here. Oh, I got one, one glove on,
7:15
one not, but you guys got the point.
7:18
Cheers.
7:23
Hey, you know what? I thought I'd just
7:25
save this and just show you. I know some
7:27
of y'all out here, you know what I mean?
7:28
Y'all eat all of that. I don't. I know
7:30
what that is. You know what I mean? But
7:32
I just want to show you a nice clean
7:34
bone. Right. Let me go ahead and take
7:36
this off.
7:39
So, we got to talk down in the comment
7:41
section below. Tell me what you think
7:42
about these decorations right here. But
7:44
most of all, when you guys make these, I
7:46
want somebody to contact uh Popeye's and
7:48
ask them. Say, "Hey, have you had abs
7:51
sweet and spicy?" Not for real. Now,
7:54
listen.
7:56
Let me know what you think. You know
7:57
what I mean? Uh, this is a little bit of
7:58
a sticky wing. You know what I mean? Uh,
7:59
so when you got your, you know, your
8:00
friends over there, make sure you got
8:01
plenty of these. You going to need a lot
8:03
of these and a lot of wet naps. You know
8:05
what I mean? Listen, so the whole time
8:07
that, you know, football season is
8:08
going, I'm going to be releasing some
8:10
gems, folks. Now, listen. If you're new
8:12
to my channel, let me just take this
8:13
time to say thank you for watching this
8:14
video. Don't forget to like, smash that
8:16
subscribe button, and tell everybody out
8:18
there's a channel out here that's
8:20
simplifying these recipes and taking the
8:23
mystery out of cooking. And guess what,
8:24
folks? # gold dolphins. I'm out. Peace.
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