Perfect BBQ Chicken Wings / Low Country Potato Salad & Spinach

oh so generous so generous you get salesa round of applause I got the mostgenerous audience okay so the firstthing you’re gonna need is a gallon ofwarm water second thing a cup of koshersalt you’re gonna need a vessel like abowl you’re gonna need a whisk andyou’re definitely gonna need to cheatall right so the first thing you want todo is grab your bowl and you grab thewater you’re gonna pull the water inpull all of it in the bowl the wholegallon oh yeah beautiful nectar of lifenow you’ll grab salt cup of salt measurethat I’m gonna whisk that around youwant to get all that salt on there soall over them come on get a little bitof that water scoop it in put it up inthere whisk it what’s that salt is allincorporated in dissolved and I’m justgonna add your chicken your chickenwings this is about 12 chicken wingsI’m just making enough for today tonightit’s only two of us will do twelve theseare small chicken wings as well so toexplain the brine the brine is the worldwater one gallon water one cup of koshersalt this is one of the biggest secretsthat a restaurant has for getting a lotof flavor into chicken what happens isthe chicken absorbs that salt and it’snot too much it’s just a cup to a gallonof water so it’s not too much and whatit does is soaks up that salt in thatflavor and when you cook it it retainsthe moisture the chicken retains themoisture and makes the end product morejuicier and more full of flavormore robust flavor okay okay potatosalad so we’re just gonna need it’s aknife of course I need potatoes can’thave a potato salad up xenos eggskosher dill pickle green bell pepper redbell pepperbut now yelling yin lemon salt surepickle juicemeasuring spoons a peeler some papertowelsokay so first we’ll peel our potatoes Ilike the wide pillars because they’rekind of spacious like the mouth of thiskind of spacious and it’s really easyand I’ll just start off this once I’mdone peeling yeah you guessed it I justgrabbed a paper towel and balled it upand throw the whole thing in the garbagethat way I can save myself on thecleanup just all right those right knowto get nice cubesI cut the potato let it naturally rollon this regular side don’t try to forceit to stay one way just let it naturallycome to a stop and you just split ithalf and if you have a little mark likethat you can always take care of thatlater so then you make sheets so I makethree sheets so I think it’s Oh evenclose to even I can’t potatoes think Ilike that three sheets and then I’ll cutit in cubesdon’t take those little brown pieces andjust cut those little brown pieces offnot a big deal okay now I’ve got a bowlof water over here the reason I’mputting those potatoes in a bowl ofwater because I want to stop theoxidation meaning I want to stop thepotatoes from turning brown you know Idon’t have any ugly potatoes the reasonwhy you weren’t even potatoes whenyou’re cooking is because if you haveall this giant piece of potato and asmall piece then they’re gonna cookdifferent so the giant piece won’t beready but the smaller pieces will be sowhen you’re making uniform cuts likethis it ensures that the product willcook evenly all at the same time nowwe’re gonna take our bill cuts up whatwe do sit on the side I’m gonna cut offthe top okay now get really nice steelput these to the socks we’re gonna cutthose later I’ll show you guys how tomake good uniform cuts and dice we’regonna do like a medium dice or a smalldice with this so you cut off the topyou cut off the bottom now take it andit’s go right down the side of that bearupon which your knife turn it to theside and kind of open it up now you layyour knife down on the flesh of thatpotato and you want to take out the piththe white part so you just slide yourknife across and you’re taking out allthat white and it’s like a sheet youhave a clean sheet and you’ve taken outall the way just like that and get allyour seeds out like that scrape those upGardo seats and then we’ll start puttingthis into sheets so you got one sheeptwo sheep three sheep four sheets now ifit does opens inside and you work withmanageable pieces so you don’t want tocrouch a cutting board so you puteverything that you’re not working withover to one sideI decided doesn’t matter so now you’rethinking about oh this is gonna be wrongin a potato salad so you don’t know agiant pieces because it’s kind of bitterbut it does have a very fresh nice tastebut you want a little small pieces soyou get that small uniform pieces youjust cut into kind of medium juliennestrips and then when you get thosestrips turn them to the side stack themup and you come back and dice reallysmall little cubes and then you’ll havenice uniform pieces that won’t be toosmall it’ll be too big for your potatosalad I’m gonna do the same thing witheach one of the sheets it’s gonna takeno diceand if you follow that method and you’llget uniform cuts every time and you’llbecome better and better at uniform cutsdon’t be mad if it’s not exactly perfectthe first time you do it or the secondtime or the fifteenth time you’ll get iteventually then we’ll start with theonion so you’ve got onion butt-dialingis a very sweet and they have a verynice texture to them they’re not likeyellow onions like the regular hardyellow onions a little bit sweeter andeven shaped like a little disc so youjust cut off the top hmm cut off thebottom discard that I’m just pill ittake that first layer off my first layeroffand which one I do with this one we wantto try to decide and you’re gonna makecuts horizontal cuts you’re gonna makethem the same size that you have thebell pepper so your take your first cutyou can even I do it like this so youcan see it I’m not gonna cut all the waythrough though so I just take an almostcut all the way through but not quitelike thatand I’m not gonna use the whole onion soI’ll cut all the way through here placethe rest of that money in there okay nowonly reason I didn’t cut all the waythrough is because I want to kind ofmanage the onion and be able to keep ituniform so now that I got the cuts hereone two three is about the same size asthe bell pepper now I take it on the topand you know just make little cuts herejust the same size but the same limpapart is that medium julienne cut cuz Idon’t wanna use all probably gettingjust all done you just for these dispotatoes on so now I’ll just take myknife and cool the whole onion is about97% water but it does have a lot offlavor and it does admit and smell so itcan be overpowering so you don’t want toput too much on you need just enough youcould taste I okay yeah you want onespear and a half of the kosher dillpickle it’s a very nice taste and all ofthese ingredients they balance out okaygot different textures and differenttasting a balance out so what I like todo with the kosher deal is I’ll split itright down the middle it’s a big onelike this I’ll just take it you knowI’ll make thirds too because what I’mtrying to do is get a sheet so once Igot my sheet take itcouple more pieces I’m gonna do it justlike you did the bell pepper I’m gonnaget a nice little cubes sing dimensionsame cut okayget nice little cubes out of that thishas a very good taste to the potatosalad you get a little tart taste inthere it’s a burst flavor they don’thave to be you know 100 percentbeautiful just so you feel like you gavethem some uniform cuts so you can getthat same uniform bite this in everybite okay that’s the pickle okay so nowyou got your diced potatoes in water yougot your pickles onions red bell peppergreen bell pepper now I’m gonna show youthe secret to making perfect horribleeggs okay so the secret to makingperfect horrible eggs is you’re gonnastart off with cold water you just wantto run the water in the pot to it it’sabout 3/4 away up and covers the eggsokay cold water start off with coldwater now you turn the heat on high andyou’re gonna let these come to a boilonce they come to a boil now this is thesecret cold water cover them up just tocover them and once they come to a boillet them boil for exactly two minutesonce they boil for exactly two minutescut the heat off you let them sit in thepot for 6 minutes 6 to 8 minutes doneokay so your potatoes you can use thesame water that you had them resting injust make sure they cover high heat okayand about use two potatoes so we’ll usea tablespoon of kosher salt put in thatwater give them flavor some little pinchmore when I let those come to a boilokay once they come to a boil wanna letthem continue to boil until they arefork tender meaning that when you sticka fork in the potatoes it goes all theway through very easily okay now we’reready to put together the potato saladoh no my potatoes have been ball to thatfork tender so they’re nice anddelicious just taste one really gooda little salt flavor it’ll put mypotatoes in and this is only twopotatoes to medium-sized Idaho potatoesso this is roughly about a pound and aquarter so you’re looking at about 18ounces of potatoes now to those 18ounces and because you don’t want tooverpower anything you don’t wantanything to be so powerful thatoverpowers the the flavor combinationokay so I add about two tablespoons ofmy red bell peppers I add another twotablespoons of my green bell peppers youknow about three tablespoons of themeans all the pickles which is about twoand a half three tablespoons of picklesat all of those little puppies in thereat my sugar sugar is gonna balance outflavors gonna add two teaspoons sugaradd a teaspoon of salt a tablespoon ofpickle juice pickle juice is very acidicso what it does it’s works like vinegarit balance out the flavor in yourproduct and we’re also gonna have lemonjuice another acid so the lemon willjust cut that lemon in half and strainout yes squeezed it’s gonna be about ateaspoon of lemon juice fresh lemonjuice that lemon juice wakes up theflavor in just about everythingnext we’ll add the eggs they’re hardboil let’s see how they came out Oh whatdo you knowperfect no greenjust give a rough chop to the eggs youdon’t have to be you know reallyuniformedmake sure not to put too much pressureon a knife why’d you have the eggs inyour hand if you’re cutting them withyour hand you can put them on a cuttingboard to cut on whatever way you feelsafe cutting eggs you put them down youcut them just a nice rough chop no mayonow so I said I had about 18 ounces ofpotatoes so I’m gonna add about 8 ounces6 to 8 ounces of Mayo a table’s half atablespoon of mustardI went that monster does it all of theseflavors is a chemical combination and itgives it a really nice balance somepeople like you warm but the thing iscomes off from down south I live in NewYork and down south and thing is aboutpotato salad is you’ll hear something tosay hey I don’t eat everybody potatosalad so I had to formulate and makethis potato salad over the course aboutI don’t know six or seven years tryingnew recipes or recipes what I find thisseminar was a good southern style recipeand when southern people tasted it eightyears ago potato salad you got some goodpotato salad now what I did to finish itwas I just put it in a nice littlecontainer and sprinkled a little paprikaover the top in a true Southerntradition and plant it some nice curlyItalian parsley right in the middlefinancial potato salad okay now we’regonna finish the chicken get it readyfor the ovenum want to take your chickenringing okay get you a few paper towelsand just wants to drain it just makesure it’s kind of blot it dry but notreally like just don’t have to squeezeit or anything just make sure the excesswater is off okaylot it okay now that you got it blot itfairly dry you want to take some oliveoil and just want to kind of drizzle theolive oil on not too much maybe a coupleof tablespoons finger Wowgarlic powder since you already havesalt and it’s been soaking in a saltbrine so not to get some garlic powderon say about half a tablespoon garlicpowder half a tablespoon onion powdermmm about a half a tablespoon of paprikaso you got olive oil garlic powder andpepper okay I’m just gonna take that putyour hands nicely coat it in thereyou’ll smell it okay okayso now we’re gonna put them in a Pyrex aI’m gonna put them in the oven preheatoven to 350 and let’s add some herbs I’ma hugecook with fresh herbs so what I’ll do isI’ll just put a few pieces of rosemaryin there fresh rosemary you don’t wantto put too much as rosemary very verystrong and same thing but a very strongso you’re only gonna add a few leavesyou’re gonna cook with some herbs andsome time you can be a little bit moregenerous with time because it’s flake isto help some wild flavor it’s a verygood holy familiar flavor okay so we’lljust put all our chicken in there whatseparated you don’t have to tie the legsback or anything up in the legs back youwanted to cook kind of open mmm just getall of them in there and each one ofthem in their own little individual spotyou just don’t want to have anythingoverlapping because you want them tocook even so even if you have to kind ofput them in there like a puzzle that’sfine just as long as they have their ownlittle individual spot it’s good for theherbs to be on the bottom some canlinger on the top or in between orwhatever that’s okay that’s cool butthose herbs once you smell them and theythen impart their flavors on the proteinman you can never go back to not cookingwith fresh herbs again okay so when I’mnot making barbecue sauce from scratchI’ll use sweet baby Ray’s open-pitFrench yellow mustard light brown sugarand fresh lemon so I have 12 small wingsso I’ll use a cup and a half of sweetbaby Ray’s regular I use the open-pitabout 1/2 a cup to 3/4 of a cup of openpit barbecue sauce two tables two and ahalf two tablespoons of French’s yellowmustard two teaspoons of fresh squeezedlemon and about 1/4 cup of light brownsugar or turn the heat up high at firstand then we’ll just let that come to asimmer and we’ll let that cook on a verylow heat once it comes to a simmer andthen just cover it up let it simmeryou’re gonna let that simmer and you’regoing to stir it periodically so you’regonna let that simmer for about 15 to 20minutes 30 minutes but just watch itcarefully and stir periodicallyokay so now the chicken is pretty muchdone it’s about two minutes two or threeminutes away from being done so what youwant to do now is Jack the heat up allthe way to broil and that’s gonna giveyou a little crust on topit might blacken it just a tiny bit butthat’s good because after all it isbarbecue chicken wings so that’s theprize side I was telling you about it’sspinach now it’s not gonna be cooked oranything in traditional way like youmaybe you thought it was gonna be cookedwhen I mentioned spinach but what I’mgonna docheck it out this is only about an ounceit’s only two of us so this is I’ll showyou how it’s played it once get itprepared take that I’m just gonna bunchit up bunch of the real good this isonly about an ounce of triple washedbaby spinach take it out bunch it upthen you try to roll it and you give itlike that this is called ship a nod whenyou roll it and give it a shipper notcut gonna put it back in the bowland then we’ll hit it with a drizzle ofolive oil like that and you’ll just mixthat olive oil in with the spinach nicelittle strips triple wash baby spinachokay at this point you take it out yousee you have a little a little tiny charon it from being on high bro for thelast two or three minutes that it wascooking I just want to do now if yourbarbecue sauce has been cooking about 25minutes simmering you cut it off now youjust want to take it out and get that BBq sauce and by allowing it to cooksimmer that long what you’ve done isallowed it to thicken okay I’m justgonna spread that might be some smallpockets of barbecue sauce everythingjust get it over there and you need alittle small pockets that drip down justget it and see anyplace that needs to becovered on the rest of the chickenbecause what happens when you put it onthere’s this kind of a liquidy broth inthe bottom of the Pirates from thechicken juices being cooked so you justwant to get it’ll make it easier for youto get that barbecue sauce off thebottom and just spread it on the chickennow once you do that and get it all overyour chickenyou just put it back in up turn the heatoff on the oven and then you can start aplate okay guys so we’re all done so yougot chicken wings barbecue chicken wingssouthern potato salad with chef and notspinach on the bottom Bon Appetit