1. Michael Chrush January 19, 2015 at 7:21 am

    Chef John, if you ever start doing cookbooks I am a buyer all the way. 🙂

    I let my wings sit uncovered in the fridge for at least 8 hours, overnight
    is best though, after coating them in salt and baking powder. The air and
    salt removes excess moisture from chicken skin so they crisp up better in
    the oven.

  2. goblinad1 January 19, 2015 at 7:21 am

    bakin soda i got bakin soda

  3. Drunk buttwipe January 19, 2015 at 7:21 am

    Can we use real hot sauce here and not this hipster ketchup?

  4. animehbkscm January 19, 2015 at 7:21 am

    I’m not gonna spend an hour making chicken wings… Fried ones take half
    the time and kill you twice as fast. WIN/WIN.

  5. Catie P January 19, 2015 at 7:21 am

    Hello Chef John! I am a big fan of yours. I gotta say, you’ve definitely
    taught me more than my parents ever did about cooking, so thank you for
    that! I’m 21 and living in my own, and it feels great to know that I can
    cook myself a decent meal. I also have a question and perhaps a suggestion
    for a future video. I recently invested in a decent set of Cuisinart
    stainless steel pots and pans, and I love them to pieces.. But I’ve been
    getting these yellow stains on a few of the pans that cannot be removed
    with regular dish washing liquid. I’ve been told that they are from using
    high heat, which makes sense I guess, and that there are several things you
    can do to remove them. I’ve noticed that you also use a few Cuisinart
    stainless steel pieces, and they always look like they’re in pristine
    condition. I was wondering what your upkeep process for the pans was, if
    you have one at all? Perhaps there is a way I could avoid the stains all
    together? They seem purely cosmetic, but I want my cook wear to look it’s
    best! Xoxo 

  6. Donal Skehan January 19, 2015 at 7:21 am

    Totally in love with these! Have made them over on my channel also- so
    addictive! Loving your work! :)

  7. CorneliusSneedley January 19, 2015 at 7:21 am

    “Who says we have to understand everything?” Phew, up until that point I
    was afraid you were somehow morphing into Alton Brown with your “chemical
    reactions” and all that highfalutin talk. 🙂

    But seriously, this looks like a great technique. I’m not worried about
    health issues with deep frying, but I do find using all that oil, cleaning
    my stovetop afterwards, filtering the oil, storing the used oil, and
    finally disposing of it when it is spent to be a giant hassle, and a rather
    expensive one, to boot. So I will have to try this. Unless you cheated when
    you did the “fork don’t lie” segment, (and I don’t really think you did) it
    sounds as though this gets the chicken plenty crispy. Thanks.

  8. Daneen Covino-Rogers January 19, 2015 at 7:21 am

    My kids hate bone-in chicken…think the baking powder idea will work with
    chicken tenders too?

  9. inexorablelove January 19, 2015 at 7:21 am

    Can I do this recipe with chicken breasts instead? 

  10. xin yi Yue January 19, 2015 at 7:21 am

    Gave this a thumbs before i watched because I knew it was gonna be good.
    BTW First!!!

  11. DubbleTrubbleBubble January 19, 2015 at 7:21 am

    @food wishes so i was browsing youtube this morning hungover all the way
    here in little old England and came randomly across this recipe. ima
    chicken wing fiend so i dragged myself out of bed and went and got all
    these ingredients (already the honey, sriracha and dry rub ingredients) and
    i made these. they went down a storm not just with me but my dad said they
    are the best wings he has ever had. for anyone else here using a fan oven
    like me just turn down the heat by 10 and they came out amazing. i tip my
    hat you chef john… ive written this recipe down in my recipe book, though
    next time im gonna add bourbon into the glaze, i have a feeling it could be
    even better! haha!

  12. PockASqueeno January 19, 2015 at 7:21 am

    0:32 +7Risen7Phoenix7
    Kyle: “I didn’t know that!”

  13. Jrein B January 19, 2015 at 7:21 am

    Dear Chef John +Food Wishes, if ever I get the death penalty and had to
    choose my last meal, will you cook this for me?

  14. Flannel Acres January 19, 2015 at 7:21 am

    Could this rub be done on a whole turkey or chicken before roasting?

  15. Marsha Browne January 19, 2015 at 7:21 am

    Watching these videos while you’re hungry is pure torture 

  16. Will Hua January 19, 2015 at 7:21 am

    can I put garlic powder in the dry rub? what happens if you pop them back
    into the oven and caramelise the honey? will it become soggy, soft and
    awful?

  17. DonShotta24 January 19, 2015 at 7:21 am

    can we please get this in 1080p please?

  18. CainmosniMirrored January 19, 2015 at 7:21 am

    I like to use potato flakes for wings. Roll them in evaporated milk and
    then roll in your seasoned potato flakes. Cook till chicken is done and
    coating is crisp. Delicious.

  19. Chaváun Renée January 19, 2015 at 7:21 am

    If I add other spices such as garlic powder, onion powder, etc…with the
    baking powder, will it change the results? I’m not huge on frying, so this
    will with well with my husband. I just need more flavor on the meat. I’ll
    definitely be trying this method very soon.

  20. DeLePlays January 19, 2015 at 7:21 am

    you fused a technique video and a recipe video. thanks and kudos!

  21. Barnali's Kitchen January 19, 2015 at 7:21 am

    Feeling dangerously hungryyy ……

  22. plm42 January 19, 2015 at 7:21 am

    Would using Frank’s Red Hot sauce be a good idea to replace Siracha sauce?
    I’ve looked for it but I can’t seem to find any in my area…

    NB: I’d still be doing the rest of the recipe indentically.

  23. kittyhawkgirl109 January 19, 2015 at 7:21 am

    i’m thinking about making this for my family but my family doesn’t like to
    eat spicy things. is there another sauce that you would recommend?

  24. Rico g January 19, 2015 at 7:21 am

    These wings look Devine but that seems like an awful lot of salt. Is kosher
    salt less salty than table salt?