The best air fryer chicken wings! - sam the cooking guy
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Date: 2025-01-27
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Comments and reviews: 20
mikehudak9313
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
BlueberryGirl723
Yeah, I think I’ll pass on this recipe. We are not crazy about panko on our barbecue chicken. I make a homemade barbecue sauce that is out of this world! Everyone goes crazy for it. The sauce once it’s made gets spread all over the pieces liberally, and then the wing pieces get baked in the oven on a cookie cooling rack set into the broiler. We also eat the drumette as well as the flat wingette part. (Save the tips for making broth)
You know, a lint hair pet roller can make quick work of the messy clothes, so when your wife isn’t there you can still have non fuzzy clothing so you don’t get MAULED by your crew. Just a tip.
Did you go to the hospital after that beat down you received over a fuzzy shirt I don’t know looked pretty brutalizing to me. JS.
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Yeah, I think I’ll pass on this recipe. We are not crazy about panko on our barbecue chicken. I make a homemade barbecue sauce that is out of this world! Everyone goes crazy for it. The sauce once it’s made gets spread all over the pieces liberally, and then the wing pieces get baked in the oven on a cookie cooling rack set into the broiler. We also eat the drumette as well as the flat wingette part. (Save the tips for making broth)
You know, a lint hair pet roller can make quick work of the messy clothes, so when your wife isn’t there you can still have non fuzzy clothing so you don’t get MAULED by your crew. Just a tip.
Did you go to the hospital after that beat down you received over a fuzzy shirt I don’t know looked pretty brutalizing to me. JS.
reply
scooterpickle8625
Being from Rochester, NY which is less than an hour drive from Buffalo, it is amazing to me that the common chicken wing has gotten so Bougie. My friends and I would make the drive to The Anchor Bar or Duff's (depending on who was making the call) and just stuff ourselves with wings and beer. Good times, back in the day. We could discuss the Garbage Plate, too. But, don't get me started on that. I find it rather ironic that I now live in Arizona, and a guy from Arizona gave you the recipe for wings, as opposed to, Buffalo wings. Granted, I'll probably try this one out, because it looks and sounds freakin' delicious!
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Being from Rochester, NY which is less than an hour drive from Buffalo, it is amazing to me that the common chicken wing has gotten so Bougie. My friends and I would make the drive to The Anchor Bar or Duff's (depending on who was making the call) and just stuff ourselves with wings and beer. Good times, back in the day. We could discuss the Garbage Plate, too. But, don't get me started on that. I find it rather ironic that I now live in Arizona, and a guy from Arizona gave you the recipe for wings, as opposed to, Buffalo wings. Granted, I'll probably try this one out, because it looks and sounds freakin' delicious!
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jimgilbert6511
Sam I just recently came home from a quick family reunion trip to San Antonio and discovered something I'd not heard of. There is a almost 70 year old taqueria that lays claim to the original Puffy Taco. The family was gathered in San Antonio for 5 days and we ate there three of those days, it was that good! They make them with several different proteins but the handmade puffy white Masa Harina shell is what stands it apart from everyday corn or flour tortillas. I tried the Beef, Carnita and Chicken and they were all fantastic. Perhaps you can put together a STCG episode. with this. Max and Chance will love 'em.
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Sam I just recently came home from a quick family reunion trip to San Antonio and discovered something I'd not heard of. There is a almost 70 year old taqueria that lays claim to the original Puffy Taco. The family was gathered in San Antonio for 5 days and we ate there three of those days, it was that good! They make them with several different proteins but the handmade puffy white Masa Harina shell is what stands it apart from everyday corn or flour tortillas. I tried the Beef, Carnita and Chicken and they were all fantastic. Perhaps you can put together a STCG episode. with this. Max and Chance will love 'em.
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jehines3
I dig this coating. I will do this when I am starting with any fresh ingredients that will be air fried. However, I have found that pushing wings too fast kills the fall off the bone vibe. This method would absolutely not work on frozen wings that have brine added. I think adding a small slow bake to the wi he’s before this step would help render the wing internals better. Sam always has me trying new things!
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I dig this coating. I will do this when I am starting with any fresh ingredients that will be air fried. However, I have found that pushing wings too fast kills the fall off the bone vibe. This method would absolutely not work on frozen wings that have brine added. I think adding a small slow bake to the wi he’s before this step would help render the wing internals better. Sam always has me trying new things!
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warchaser388
wondering how a room temperature beer would have worked in lieu of the sparkling water. it kind of reminds me of a tempura batter. but that maintains the carbonation (as much as possible. The addition of corn starch makes sense if you think about it. A lot of fried asian dishes use a potato starch but corn can be used as a sub. just wont be as crispy. Gotta try this one
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wondering how a room temperature beer would have worked in lieu of the sparkling water. it kind of reminds me of a tempura batter. but that maintains the carbonation (as much as possible. The addition of corn starch makes sense if you think about it. A lot of fried asian dishes use a potato starch but corn can be used as a sub. just wont be as crispy. Gotta try this one
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alanrowe4501
I would love to see Sam try the Matsato knife along with other tv/social media knives and kitchen gadgets and tools to see if they are worth the hype and money. Please it could be filled with comedy about the presenters, like the guy with a band-aid on his finger while demonstrating the knife lol on Mosato knife.
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I would love to see Sam try the Matsato knife along with other tv/social media knives and kitchen gadgets and tools to see if they are worth the hype and money. Please it could be filled with comedy about the presenters, like the guy with a band-aid on his finger while demonstrating the knife lol on Mosato knife.
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samg8012
Sounds crispy. But where is crisp coming from The panko coating since that is what was exposed to the heat Or does the skin get good and crisp too I'm thinking maybe not since it is under both a wet batter and a layer of thick panko. A wing is best when the SKIN is crispy. Sauce looks yummy though.
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Sounds crispy. But where is crisp coming from The panko coating since that is what was exposed to the heat Or does the skin get good and crisp too I'm thinking maybe not since it is under both a wet batter and a layer of thick panko. A wing is best when the SKIN is crispy. Sauce looks yummy though.
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crimsonfancy
I recommend dry brine the wings 6 hours prior minimum. Weigh the wings, convert to grams. use 1. 2% kosher salt and. 25% sugar of the weight of the wings. Toss with salt and sugar and let em sit.
Before coating, dry well with paper towels and carry on.
Win the flavor contest!
reply
I recommend dry brine the wings 6 hours prior minimum. Weigh the wings, convert to grams. use 1. 2% kosher salt and. 25% sugar of the weight of the wings. Toss with salt and sugar and let em sit.
Before coating, dry well with paper towels and carry on.
Win the flavor contest!
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sam_cooking
Great video Sam. There is no need for another egg / flour / panko video, so this approach is fresh and interesting and we'll definitely try it. Also, I love to use the deep fat fryer, but to have the air fryer option is appreciated (we love to air fry too) Good job team!
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Great video Sam. There is no need for another egg / flour / panko video, so this approach is fresh and interesting and we'll definitely try it. Also, I love to use the deep fat fryer, but to have the air fryer option is appreciated (we love to air fry too) Good job team!
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rosenotley6254
These look really good. I like my wings crispy and I like dry wings. I just use cornstarch with seasoning and give the wings a light dusting. They turn out nice and crispy! I do like a good sauce every once in a while. I will definitely be trying your sauce.
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These look really good. I like my wings crispy and I like dry wings. I just use cornstarch with seasoning and give the wings a light dusting. They turn out nice and crispy! I do like a good sauce every once in a while. I will definitely be trying your sauce.
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Susyyasmin
Can you please make a guide on how to use them dang airfryers I had one and it came w a little pamphlet loool and not a guide and i never knew how to properly use it so I sold it. Are the slide in tray ones better than the ninja tray bucket looking ones
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Can you please make a guide on how to use them dang airfryers I had one and it came w a little pamphlet loool and not a guide and i never knew how to properly use it so I sold it. Are the slide in tray ones better than the ninja tray bucket looking ones
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johnhering8260
Sam, we made this wing recipe today and it was great! Very crispy and the sauce was fantastic. We didn’t have any hot honey on hand so we improvised by adding more cayenne and red pepper flakes. So good. We will make this again! Thanks.
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Sam, we made this wing recipe today and it was great! Very crispy and the sauce was fantastic. We didn’t have any hot honey on hand so we improvised by adding more cayenne and red pepper flakes. So good. We will make this again! Thanks.
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waynejohnson6102
Everything you do looks great. Off the cuff, for some reason, I’ve been thinking about Escargot just food for thought. Got to figure where to buy the prime ingredient - my local market doesn’t have it.
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Everything you do looks great. Off the cuff, for some reason, I’ve been thinking about Escargot just food for thought. Got to figure where to buy the prime ingredient - my local market doesn’t have it.
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brianazmy3156
Not for nothing but I gotta hoist the BS flag yet again. Your air fryer looks an awful lot like a mini convection oven. I say this because welp, it is an oven. You can put lipstick on your pig all day long.
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Not for nothing but I gotta hoist the BS flag yet again. Your air fryer looks an awful lot like a mini convection oven. I say this because welp, it is an oven. You can put lipstick on your pig all day long.
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danm9029
Sam! As a native Buffalonian, no breading on wings! The skin is all you need, it gets crispy enough! Also a very popular sauce here in Buffalo is Cajun Honey-Butter BBQ from Bar Bill Tavern, try that next time!
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Sam! As a native Buffalonian, no breading on wings! The skin is all you need, it gets crispy enough! Also a very popular sauce here in Buffalo is Cajun Honey-Butter BBQ from Bar Bill Tavern, try that next time!
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JKonstanzer
Love the pre production hair on clothes discussion. Love tge idea/concept and will give it a try. The crispy sounds is great. BUT, thinking you need to learn how to bowl toss, or show us you know how.
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Love the pre production hair on clothes discussion. Love tge idea/concept and will give it a try. The crispy sounds is great. BUT, thinking you need to learn how to bowl toss, or show us you know how.
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fletchbundy
Oh. So Sam constantly lying about creating recipes and techniques has inspired his viewers to do the same. I see this style in tons of Asian recipes. Good lord. This dude is such a fraud.
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Oh. So Sam constantly lying about creating recipes and techniques has inspired his viewers to do the same. I see this style in tons of Asian recipes. Good lord. This dude is such a fraud.
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Stevohandt15
These look great. I’m going to use this method for mozz sticks. You guys should make a version of Minnesota’s walleye cakes basically a crab cake with a spicy Dijon sauce
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These look great. I’m going to use this method for mozz sticks. You guys should make a version of Minnesota’s walleye cakes basically a crab cake with a spicy Dijon sauce
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Moondog-wc4vm
Guy Zman, and Sam and crew thanks so much for this. I will try this and parsley may well be included. Crispy home made chicken might be the best tongue treat ever.
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Guy Zman, and Sam and crew thanks so much for this. I will try this and parsley may well be included. Crispy home made chicken might be the best tongue treat ever.
reply
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