Friday, January 11, 2013

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th recipe we’ve uploaded to YouTube since we launched the channel in January 2007. As I waited for the file to upload, an odd sense of disbelief started to wash over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t seem possible.

The more I thought about just how much content that is, the more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a different kind of disbelief came over me as I considered all the dishes I’ve still not done.

After all these hundreds and hundreds of recipes, I still have not done things like risotto, goulash, blue cheese dressing, calamari, or beef Wellington; just to name a few. Anyway, it was an interesting and introspective ten minutes, sitting there watching the upload progress bar slowly move across the screen, thinking about what I had done, and how much I still needed to do.

As far as these gorgeous wings go, they rocked. My wife Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her eat before, and deemed them my best yet. I’m not sure about that, but they did come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a wing in the oven is all the moisture that leaks out during the initial phase of baking. Here, we are parboiling the wings in a very flavorful liquid, which not only helped season the chicken, but also produced a surface texture in the oven that your guests will swear came straight out of a deep fryer. I hope you give these a try soon, and as always, and for the 800th time, enjoy!


Ingredients for 5 pounds of wings (about 48 pieces):
3 quarts cold water
1/4 cup salt
1/3 cup balsamic vinegar
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried rosemary
4 to 5 pounds of chicken wing sections
8-10 cloves garlic plus big pinch of salt
3 or 4 tbsp olive oil, or as needed
1 tbsp freshly ground black pepper
2 tsp red pepper flakes, or to taste (obviously you can add cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs
about 1 cup of very finely and freshly grated Parmigiano-Reggiano cheese

62 comments:

Flood Family said...

This looks so good! I think I'll do a trial half batch this weekend to test for Super Bowl Sunday. Congrats on 800 and let's see 800 more!

Peter T said...

Chef John, this looks amazing! Would this recommend this par-boiling method for the other oven-fry recipes too?

Chef John said...

I would think it should work with any oven-fried method. Give it a try!

Lior Goell said...

Happy 800th! maybe it's time for Mozo to make a comeback(a guest appearance)

Bethany said...

Happy 800! Thank you! Here's to many, many more!

Refah said...

Heyyy Chef J! I'm what the french would call a broke-ass college student. But I still like eating so I aim to stretch your recipes to the limit of frugality. What could I do with all that leftover parboil broth? Soup? Sauce? Fragrant hair oil? (but skip the last one cus I'm as bald as a portobello cap).

twita2005 said...

800 more, please !!!

Chef John said...

Lol. Prob too salty to eat, but maybe boil some pasta in it.

PrimeBrit said...

I admire you so much, have a dvd I ordered, gave you a little money at some point. It will never be enough because of how many times I have wowed family and friends with what are your recipes. There may be things you have yet to do and I look forward to each and every upload....

Regarding Beef Wellington. I say Chef Ramsey does the best, isn't it his signature dish? I challenge thee to come up with one better ;)

Thank you Chef John, for all you do...

Deveny said...

Thanks to Chef Jon, I find all recipes man-pleasing. My husband thanks you.
These wings look amazing!

Bryan Mason said...

-Chef

Love the recopies, the Potato au Gratin w/sottocenere made our holidays. Question, can we parboil chicken tenders, cut into bites, or are the bone-in wings necessary? I guess what I am asking is will they become too tender. Anyway, first time long time, found you from your pizza crust via wolfgang puck pizza dough. Keep us fed, we think you are the best.

Bryan Mason said...

-Chef

First time long time. Question, if we use chicken breast tenders and cut into bits, is it ok to parbroil them? I am concerned about the meat becoming too tender without the bone-in wings as my wife won't de-bone..um-ify them. If you get a chance let me know. BTW, your potatoes au gratin al la sottocenere was a hit for our holidays. Thanks for the recipies, Happy New Year!

Masae said...

800 recipes!
You are the "person I respect".
I hope you will continue to make us happy!
Anyway,congratulations one 800 recipes.

Chef John said...

Thanks all!

Bryan, this recipe is only for wings. without the bones and skin, this technique won't really work. The post boiling may work ok, but no promises. ;)

Judy said...

I'm thrilled that you feel like you have lots more vids to do, Chef, cuz that means you will be doing this for a long time to come, right? I hope to be reading about it when you hit 1,000--2,000--3,000 and more! Huge fan of the site and am trying to catch up on all 800 (since I just discovered the blog this past year). I watch several a day--so I will eventually see em all, I hope! ;)

These wings look AWESOME! Garlic Parm is one of my favorite ways to get the delivered wings (from the big Pizza/Wing chain that does flavored wings). I bet these blow those right out of the water! I will for sure have to try this one :) I love that there is no flipping em on the oven pan!

And OMG yes please on the showing us Bleu Cheese dressing, BTW!

<3 ya Chef! Keep on posting those vids!

Matt said...

Wow! I used drumsticks instead wings and it still worked great. Being larger, I had to toss them rather than ise a spatula. I reduced then used the left over liquid for quinoa instead of water and I par boiling broccoli and cauliflower before roasting them. What a great, tasty and simple meal!

J. Dickinson said...

Congrats on your 800th post! I was never interested in cooking until I came across your blog. Now I'm hooked. Thank you!

Cold.dinner said...

Hello Chef John, first of all thanks for all your hard work, 800 recipes and counting!
Now a question, the 15 mins parboiling time, does it already cook the wings through? I'm the only one who eats chicken wings in my family so... if I make 6 or so of these, is it still 15 mins or how do I see if they are ready? The baking time should be reduced too... Right?

Chef John said...

they are close to cooked after 15. Time for fewer is the same. Maybe a few minutes less in oven, but not much.

blahblahblahs said...

I am cooking the wings now...can't wait to see and taste how they will turn out!

Sophie Maxwell said...

Can you make calzones?
Thanks!

Steve said...

Congratulations on 800 Chef! I've probably made 50 of your recipes so far. All have been fantastic. Thank you for making me a better cook!
Best
Steve

paula o said...

Chef John- 800 videos -an amazing feat!!! You have impacted the culinary world in a unique & meaningful way! Celebrate Chef! We celebrate you!!! So now, I want a Chef John apron!

Chef John said...

Thanks again everyone!!

KB said...

I have been watching your blog for years now and I love how you can still continuously bring out great recipes one after the other!
I would love to support you, do you have any videos or books that you are releasing?

Would it be okay to use drumsticks instead of wings?
Can't wait to try this recipe!

dandelion said...

congratulations on the 800th recipe. Been a big fan for a long time. THX

Mark said...

Chef John,

Love your recipes. I am wondering if you can recommend a good online restaurant supply to buy quality products from?

Thanks

Mark said...

Chef John,

Love your recipes. Had these wings last evening with some homemade pizza using you no knead crust. Great for the football games.

I was wondering if you could recommend a good online restaurant supply to buy quality products from?

Thanks

Chef John said...

Mark, I use Amazon for most online cooking purchases.

KB, yes drumsticks work, see Mat's comment above!

Amir Dodhia said...

Please open a facebook page. I would love to share you delicious food for to everyone to try.

Unknown said...

I stumbled onto your site looking for an oven-fry method about 2 or 3 years ago. It is only right that #800 would be an awesome wing recipe! Thanks for for the great methods. Side note: Since I don't eat pork or beef, yet from South Carolina, I miss Lowcountry barbecue. I'd love to see a recipe using turkey breast or chicken to simulate the pulled pork.

You da' man!

Maya Harrison said...

I've been a fan of the Foodwishes Youtube channel for a long time, but this is the first Chef John recipe that I've tried on my own...I made these wings for myself and my roommates and it was a hit!! It was so easy to make (if not very quick), even in my tiny apartment kitchen. I definitely plan on trying some other recipes now!

-- said...

Hey Chef John,

2 questions for ya!


1) I'm wondering why you discourage the use of panko in this recipe? I only had Panko in the house and by the time I realized it was too late. I had already committed. So, I used my hands to grind it up so it would be a bit more fine and less airy as a quick fix. Just curious about the benefit of using finely ground breadcrumbs.

2)I'm a college student with not so much money. As a result of this, I didn't have a stew pot big enough to hold 3 quarts. I decided I would use two pots for the recipe. I thought that in about 1.5 quarts of water that your "broth" mixture would be too concentrated, so I opted to use 75% of the ingredients between 2 pots rather than 100% in 1 pot. Was this wrong? The wings turned out good but I'm wondering if they can be improved?

Thanks!

Alidafar said...

Hi Chef John,

That video is awesome! I am totally gonna go buy me some wings, my mouth is watering.

By the way, what would be the alternative to balsamic vinegar?

Chef John said...

You can use another vinegar, but nothing has the same flavor as balsamic.

Alidafar said...

Thanks Chef :)

Unknown said...

Making these this weekend!!! :) You're awesome and I don't know if this sounds creepy but I like the way you talk lol You're videos are very fun to watch.

Unknown said...

I want to make these tonight for tomorrows game. How far into the recipe can i go before refrigerating? Is it ok to par-boil and then let air dry and leave in the fridge. Then tomorrow cook it in the over?

Unknown said...

I want to get these ready tonight before Superbowl tomorrow. Can I do the par boil, let them dry and then refrigerate so i can cook them tomorrow? Or will that affect the taste?

Chef John said...

Should be fine!

Zorsyna said...

Oh i dont know how to thank you, your blog is amazing!! Thank you for sharing your precious knowledge. You are wonderful!

Zorsyna said...

Chef John thank you and thank you for sharing, you are very generous.

Lynette Gorham said...

Made this for game day & was AWESOME!!! Thanks so much!! ��

Jhex said...

Another home run from Chef John!!!! (or touch down?, I don't know football, I'm from Venezuela)

I made this for a friends Super Bowl party... everyone raved about them, they were awesome, special, spicy, perfect!!!

I even got a comment last weekend from one of my buddies saying "man, you really ruined it for me.... I use to love going to pubs for chicken wings but after trying yours they all taste sub par!!" LOL

Quick tip for anyone interested... I recently discovered solo garlic which is what I used, it has great flavor and it's a single giant clove per head so A LOT less peeling!

dana enani said...

hey chef :), i really want to know how do u do the dipping sauce, because, that's like the best part

Sheroka said...

Chef John,
Just found your site. Looks like some amazing recipes. Going to try the Chicken Parm bake this weekend. 1 question on the wings, can you do the par-boil ahead of time and then do the coating and baking later? I would let come to room temp before doing the coating. Thanks.

Chef John said...

Sure!

Taylor Gilmore said...

My mom has never did wings good, i showed her this and we made them exactly how you did in the video and she did great thanks to you, Thank you dude!

karl glaub said...

This was really good!

karl glaub said...

This was really good!

will dukeshire said...

made them once,now my wife and friends request them all the time thankyou so much for all the wonderful tips and recipes, you rock chef john

Mumma J said...

We want to try these at home but I have to eat gluten free suggestions for altering the recipe without compromising taste?

Unknown said...

Chef John, can I parboil the wings, coat them with the garlic paste, breadcrumbs, Parmesan & then wait 4 hours before putting them in the oven for 25mins? Or is this recipe meant to be prepared just before eating?

Benny G. said...

I think this needed more salt. I'd put more when coating the chicken in the garlic. Not sure if I had too much water in the par boil part. I didn't measure 3 quarts

Schnitzel Jack said...

Being a chef myself I totally admire this guy Chef John; the way he presents his recipes and TEACHES others his grips and special tricks, the way he jokes while doing an incredible job cooking makes him tome the best celebrity chef ever, I'd take him as a partner over any other chef, even over Iron Chefs Bobby Flay or Mike Symon. Foodwishes.com is the very best blog out there.

Brenda Santos said...

My 14 year old son and I made these for Superbowl last week. They were FANTASTIC! We're making a fresh batch today.

Darcy Thomas said...

I made these for the week after Super Bowl! They were delicious. A very interesting technique. Curious if parchment would work just as well as foil (but wasn't prepared to try it and wreck the recipe!). Maybe next time... :-)

Darcy Thomas said...

800 videos? Outstanding! Here's to 8000 more.

Andrea said...

I loved these wings! My whole family gobbled them up and that's huge to satisfy all our appetites from young kids to well, older - I mean mature adults.

Waterdemon015 said...

All I have to say about these wings is that they are awesome...chef John because of you I have expanded my cooking skills and love most of your dishes that you put on. Please continue on....your the best...

Marco

Kingdom Writer said...

Do you know if this would still work to omit the bread crumbs for a low carb/keto/Atkins-friendly recipe? I *love* how the recipe sounds. Just wondering if there is a substitute coating that would work OR leave out the bread crumbs altogether...still crispy? Any ideas?

TexasMom said...

Hi Chef John! Thank you for this recipe. I haven't tried this par boiling before with chicken wings and I have to let you know that it came out very well iso tender and delicious!!!
Thank you Chef John!!! As always more power to you:)