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Buffalo Chicken Wings in a Jar – Food Wishes

hello this is chef john from food wishes
comm with buffalo chicken wings in a jar that’s right this amazing spread offers
all the same things traditional buffalo chicken wings do accept the bones the
messy frying and of course your drunk friends dripping sauce all over the
place and as if that wasn’t enough we’re also gonna learn how to make some blue
cheese crostini which alone are worth the price of admission so with that
let’s go ahead and get started with some possibly very shocking news no chicken
wings will be harmed in the making of this recipe since we’re actually gonna
use these large bone-in skin-on thighs which to a chef is just a larger much
easier to work with chicken wing all right same tase same texture same fat
just way way faster and easier to deal with and what we’ll do is take those to
the stove and place them skin side down into a dry sauce pan that we’ve gotten
nice and hot over high heat okay we really do want to hear a sizzle when we
place those in otherwise it wasn’t hot enough and what we’ll do is let those
see her just like that for about five or six minutes and the reason we didn’t
need any fat in the pan is because that skin has a lot of fat which is gonna
render out and allow these to brown up quite nicely and even though we are
gonna season our spread at the end of production we will still at this point
sprinkle over a generous amount of salt on that meat side at which point we’ll
go ahead and flip those over and proceed to add what is basically your classic
buffalo chicken wing sauce which includes half a stick of unsalted butter
although the original original recipe was actually made with margarine but as
you know we don’t use that around here and then to that we will add our
favorite brand of Louisiana Hot Sauce all right Franks would be the most
popular choice but I’m a crystal guy and then besides that we will also add a
little splash of water and then once all that’s in there all we’re gonna do is
wait for that butter to melt while we give everything a toss in the sauce
which in the business we refer to as a sauce toss and then what’s gonna happen
once that butter eventually melts and our chicken thighs have been
thoughtfully tossed and coated as we will turn our heat down to low cover
this and let it cook for about an hour and a half or until very very very
tender and of course during that time if you
want to give these a toss or two go ahead and what we’re eventually looking
for like I said about an hour and a half or so later would be some extremely
tender meat that’s basically gonna fall right off the bone if we move it around
with the tongs which is what I’ve achieved here and then what we’ll do
once it’s nice and tender like this let’s go ahead and break it into nice
small pieces with our tongs and the reason for this is because what’s gonna
happen next is we’re gonna let this cool down to room temp and by breaking this
stuff up into some nice small pieces I think it’s gonna better absorb all those
amazing flavors from our sauce so we’ll go ahead and break that apart as shown
at which point like I said we’re gonna let this cool down to room temp or at
least cool enough to handle so that’s what I did and then what we’ll do once
this is ready to handle its transfer everything into a mixing bowl except
three things okay – for sure but probably three okay first of course
we’re gonna pull out any bones and then there’s also gonna be a few small pieces
of cartilage from the joint which are going to be pretty easy to see and feel
and we will have to remove those also and then the third thing you could
remove would be the skin which I do if there’s any large pieces but there might
be some little small pieces to get through that’s fine and one of these
days I’m going to take that skin chopped it up and maybe fry it and add it back
in but this is just a quick getting ready for a big party version so we’ll
go ahead and pick that chicken and then once it’s in the bowl it’s not a bad
idea to go through it one more time maybe breaking up some of those bigger
pieces and also because this one last chance to make sure we didn’t miss
anything inedible okay we’re trying to make our guests happy not their lawyers
and then once we’re done with that we’re gonna have a bowl of 100% edible meat
the rest of our sauce and of course our discarded bones cartilage and/or skin
and then what we’ll do next is take that sauce back to the stove where we’ll
place it on medium-high heat just to reduce it down and concentrate those
flavors a little bit all right we probably could have just added that back
to the chicken as is but as some of you know I get paid by this step and this is
only gonna take like three or four minutes to do so we’ll simply boil that
for a few minutes to evaporate some of that water up out of there and if
everything goes according to plan once you’re done it should look something
like this at which point we’ll carefully go ahead and add that back to our
chicken and then we’ll take a spoon and give that a thorough mixing
at which point we’re gonna want to give it a taste and then make a few decisions
okay it’s probably gonna need more salt and depending on how spicy you wanna
maybe some Cayenne as well as quite possibly another splash or two of
Louisiana Hot Sauce and as you can see I ended up putting in all three and then I
gave it a mix and of course another taste
and once that season exactly how we want we will add the last ingredient some
finely diced celery which because of its subtle bitterness really does help bring
out all the other flavors but it’s also gonna add a nice little textural
contrast not to mention celery sticks are always
served alongside buffalo chicken wings and then what we’ll do once all that’s
mixed up is go ahead and transfer it into whatever jar we’re gonna serve this
out of all right any old mason jar will do so don’t let the fact I’m using some
fancy French one throw you off which reminds me if we were doing this in
France we would be calling this a buffalo chicken react in Man would
people be confused but anyway we’ll go ahead and fill and pack our gyro crock
and once all that’s nicely pressed down I decided to garnish the top with a
little bit of hot sauce just for a little extra visual appeal and to sort
of warm people they might be getting into something a little bit spicy and
that’s it once packed and sauced we’ll go ahead and seal that up and pop it in
the fridge until ready to serve it and yes you can absolutely and probably
should do this today ahead and then once that set we need to prep our blue cheese
crostini since just like the celery blue cheese is a traditional garnish for the
chicken wings and that’s gonna start by us cutting and panning up some sliced
baguette about a quarter-inch thick is ideal and what we’ll do first is
generously brush these with butter and just on one side is fine at which point
we will transfer those into the center of a 350 degree oven for about 20
minutes or so or until they just start to turn golden brown and then while
those are in the oven we’re gonna take some room temperature bleu cheese all
right something nice nothing you pre crumbled and we’re gonna mix in roughly
an equal part of room temperature unsalted butter and we’ll go ahead and
give that a thorough mixing with our knife at which point we can set that
aside and we’ll go ahead and pull out our now golden-brown crostini and then
to finish these all we have to do is let these cool down
enough to handle at which point we’re gonna spread each one with our blue
cheese butter and how much is gonna be up to you but I’m probably doing about a
half to a teaspoon on each there for whatever reason if you’re not into
whipping up a batch of these you could as an alternative add some blue cheese
to the spread and then just serve that on plain crostini or bread or crackers
okay so that’s up to you I mean you are for all the Jim Kelly of
how it gets into your belly but having said that these really are incredible
and you should probably make some even if you’re not doing the buffalo chicken
spread and that’s it once he’s have all been blue cheese we will simply pop
those back in the oven for about 10 to 12 minutes or until that blue cheese
butter bakes in and these are as golden brown and crispy as we want and that’s a
once your crostini are cooled we can move into final service so I line those
up on a serving platter and place my buffalo chicken wings in a jar nearby
and then decide to garnish with a nice sprig of celery leaves you know in case
anyone at the party wants to Instagram this which is why I also got rid of that
unsightly orange rubber ring and that’s it our buffalo chicken wings in a jar
are ready to enjoy and what I love so much about this re-envision buffalo
chicken wing experience is that we get all the flavor elements all right the
chicken the hot sauce the butter the blue cheese the celery we get all that
in a 100% boneless 100% edible fully spreadable form and by the way unlike
chicken wings that are only crispy for a couple minutes because we’re enjoying
this on the blue cheese crostini every bite is crispy and if you’re thinking
sure but this is not hot well you know what neither are those chicken wings at
the party well so you’ve been sitting on the platter for more than a couple
minutes which reminds me not a bad idea to pull this stuff out of the fridge
about a half hour before you’re going to serve it so it isn’t ice cold but anyway
that’s it what I’m calling buffalo chicken wings in a jar everything you
love about the classic hot wing in a much much more user friendly form all
right like I said earlier you don’t have to worry about your friends dripping
buffalo chicken wing sauce all over everything which will free them up to
drip other things like nacho cheese sauce so if you are a fan of the buffalo
chicken wing and want to enjoy it in his most luxurious form I really do hope you
give – try soon so please follow the links
below for all the ingredient amounts a principle written recipe in much more
info as usual and as always enjoy you

Randall Smitham



  1. Andrew W.C. Posted on January 18, 2020 at 8:21 am

    We always make Super Bowl party food based on what team makes it. KC and Tennessee is easy, we’ll just make BBQ. For GB we’ll make fried cheese curds and brats. But what would be a good party food for a San Fran super bowl?

  2. Nick Morgan Posted on January 18, 2020 at 8:30 am

    I'm going to throw in a few chunks of bone to get the full effect.

  3. Penny Locke Posted on January 18, 2020 at 8:48 am

    Looks delish! I'll make these soon.

  4. Руско Тонев Posted on January 18, 2020 at 8:50 am

    Clicked for the wings stayed for the crustini

  5. AirNikeNick23 Posted on January 18, 2020 at 8:54 am

    Crystal needs to sponsor your videos!

  6. marijuana_memer420 Posted on January 18, 2020 at 8:59 am

    Going to use this cooking technique for buffalo chicken salad!!

  7. Sun Tzu Posted on January 18, 2020 at 9:10 am

    You had me until you brought out the celery :C

    Shit should not be considered food lmao XD

  8. jonnydrums413 Posted on January 18, 2020 at 9:26 am

    Buffalo chicken salad

  9. BeowWulf Posted on January 18, 2020 at 9:50 am

    This looks like a great idea/recipe for actual canning! I'm no expert on that, though. Any canning experts out there have a thought? Like making this recipe, putting it in canning jars, then pressure or just hot water canning?

  10. ypcomchic Posted on January 18, 2020 at 10:07 am

    I'm so hungry now! Why'd I watch this at 2am?!?

  11. Ciprian Grosu Posted on January 18, 2020 at 10:19 am

    chicken cartilage is one of the best things in life

  12. iconoclast137 Posted on January 18, 2020 at 10:29 am

    Chef John is to the culinary arts as bob ross is to painting

  13. Dj Stregmabohn Posted on January 18, 2020 at 10:46 am

    dips that are made mostly of meat are a sin and wrong. stop

  14. jeroen Posted on January 18, 2020 at 10:53 am

    cooking in white pants, chef is living dangerously

  15. Michelle English Posted on January 18, 2020 at 11:19 am

    Aw man, I didn't mind the orange ring.

  16. Von Musklaus Posted on January 18, 2020 at 11:30 am

    I need to mute ur videos. Sorry, but you have thee most irritating intonation. I hope you don't talk like this outside of these videos?

  17. phunkym8 Posted on January 18, 2020 at 11:44 am

    why is it always franks hot sauce in youtube videos? ive never seen anyone use or even mention tabasco

  18. Seemore Butts Posted on January 18, 2020 at 11:51 am

    Chef, you'll probably never see this but if you do, I want you to know that I've been disappointed by some of the recipes you've put up the last few months. However, with this last one I'm reminded of why I've watched every video you put up for the last eight year and totally forgive you for any lapse I may have imagined.

  19. musiclover Posted on January 18, 2020 at 12:23 pm

    This will be my lunch for work thank you chef John!!!

  20. Spydder Monk Posted on January 18, 2020 at 12:27 pm

    It works on Ritz Crackers too (when then ice won't let you go to the store)
    Thanks, Chef.

    Play Tip.
    1/8 tsp baking soda knocks out the vinegar swéetness for people who like a more mild, savory like approach.

  21. Κατερινα Πεππα Posted on January 18, 2020 at 12:28 pm


  22. Duke Togo Posted on January 18, 2020 at 12:29 pm

    Buffalo Chicken Wings in a jar? 🤔

    Say no more…

  23. howie felterbush Posted on January 18, 2020 at 1:07 pm

    I wonder if thatch scoring the fat & rendering the thighs in a cold pan like bacon would yield a better skin result at the end. And I’ll try working in some celery salt. New use for my Stilton chive butter, Crustini!

  24. wesley hill Posted on January 18, 2020 at 1:27 pm

    Excellent idea. Delicious as always. Imagine some highproof whisky and flamed during the reducing process. I'd go w my buffalo wings recipe w the blue cheese..just ask me Chef John- I'll give you the best wing recipe ever.

  25. Diane Greene Posted on January 18, 2020 at 1:27 pm

    Tears of pain squirted out of my eyes.

  26. LouisianaBoy1990 Posted on January 18, 2020 at 1:55 pm

    Crystal hot sauce is the best..

  27. Bob Gilchrist Posted on January 18, 2020 at 2:04 pm

    Yum. Thanks!

  28. Moving Forward Posted on January 18, 2020 at 2:16 pm

    If you add more butter to the bleu cheese, as well a heaping, yet healthy amount of garlic, you've got a great dip for tortilla chips. ❤

  29. TopazDarkBlue , Posted on January 18, 2020 at 2:25 pm

    Lord jesus christ, Are you trying to ruin me, you chunk of gold? You genius?

  30. TheRichiuy Posted on January 18, 2020 at 2:34 pm


  31. TimbobJames Posted on January 18, 2020 at 2:35 pm

    My mouth is watering so much big chef

  32. Azhar Moosa Posted on January 18, 2020 at 2:43 pm

    Please make actual wings next

  33. M L. Posted on January 18, 2020 at 3:05 pm

    Thighs don't taste like wings.

  34. Bobby Digital Posted on January 18, 2020 at 3:25 pm

    Imagine instead of buffalo chicken you try a different flavor, like honey BBQ!!! Or just maybe barbecue chicken with a honey butter glazed bread! YUMM!!!

  35. elliot Posted on January 18, 2020 at 3:34 pm

    More vegan recipes please

  36. Mad Chaos Posted on January 18, 2020 at 4:00 pm

    Question for you John. I noticed your chicken after cooking it had no black or dried blood. These days all chicken seems to be that way. Totally unappetizing. I used to raise chicken on my small farm years and never had that problem. What gives. Great recipe.

  37. TheSuperQueen Posted on January 18, 2020 at 4:19 pm

    You're going to have some serious health issues with all that salt

  38. dalet bet Posted on January 18, 2020 at 4:19 pm

    Oh great, another buffalo chicken dip recipe

  39. Mustard Fart Posted on January 18, 2020 at 4:21 pm

    This is food porn!

  40. Fourthgirl Posted on January 18, 2020 at 5:28 pm

    Hmmm. Sort of red and gold color, Chef? Putting good luck eats out for the 49'ers?

  41. N.B. Kristjansson Posted on January 18, 2020 at 5:31 pm

    Chef John is the Robert Goulet of the trempette au poulet 😉

  42. Poor Redneck World Posted on January 18, 2020 at 5:38 pm

    I don't have any thighs. But I have 4 big packages of wings tgat I been meaning to use
    I wonder if this will work with them??? I might have to experiment !!

  43. Kem Posted on January 18, 2020 at 5:39 pm

    This would be an awesome work lunch! Make the chicken wings the night before then throw the bread in the oven in the morning with both blue cheese and butter for optimal time saving.

  44. Ben Doverson Posted on January 18, 2020 at 5:56 pm

    This guys got a cool voice but I don’t think he knows how punctuation works

  45. Richard Smith Posted on January 18, 2020 at 5:57 pm

    Hi great vid, how long will it last in the fridge? Cheers

  46. DarienDragonFox Posted on January 18, 2020 at 5:57 pm

    You mad man. I will try this tommorow. Today i have work

  47. Emily BH Posted on January 18, 2020 at 6:07 pm

    O r, you could just add the blue cheese to the buffalo chicken mixture and spread it on celery sticks. No bread needed.

  48. Ultimate Gaming Pawnch Cat Posted on January 18, 2020 at 6:13 pm

    You can't fool me, that's just tuna salad!

  49. blakey023 Posted on January 18, 2020 at 6:27 pm

    Tell the truth do you spend more time thinking of puns than cooking? 🙂 love the videos

  50. Amanda B Posted on January 18, 2020 at 7:26 pm


  51. Robin Betts Posted on January 18, 2020 at 7:31 pm

    5:17 .. that would be rillettes d'ailes de poulet-buffle 'Crazy John' uh-huh.
    (Stubs out Gitane, tucks tablecloth into neck of striped Armor-lux)

  52. just the truth Posted on January 18, 2020 at 7:41 pm

    I have made many of your recipes, but this drew the loudest praise from the dinner party. The only thing I did different, as you suggested, is I carefully removed the skin after the thighs were done cooking and deep fried them to golden perfection and mixed them into the dip just before service…they were so good. Thank you for the great recipe.

  53. Fabrizio Posted on January 18, 2020 at 7:59 pm

    Ever since I saw your duck rillettes, I was wondering if the same could be done with chicken, so you've answered my question with this video. Thank you. Will absolutely try it.

  54. royklein12 Posted on January 18, 2020 at 8:00 pm

    How long does the spread survive in the fridge?

  55. Chanch Chanch Posted on January 18, 2020 at 8:16 pm

    why do you talk like that?..

  56. wedgekun Posted on January 18, 2020 at 8:32 pm

    This is rillettes. Omg. OMG

  57. Jude Fenwick Posted on January 18, 2020 at 8:50 pm

    I don’t like buffalo wings but I am definitely make making this for my next cub meeting

  58. Jan Just Posted on January 18, 2020 at 9:24 pm

    Love ❤️ your recipe & sarcasms 🤪

  59. Morten Keith Swint Posted on January 18, 2020 at 9:40 pm

    This is great, go Niners!

  60. Tammy T Long Posted on January 18, 2020 at 9:48 pm

    It's like Buffalo Chicken Salad! I don't know that that's a thing but that's what I think off 🙂

  61. Apocalyps Posted on January 18, 2020 at 9:57 pm

    I'd never say I lost respect for Chef John, so let me just leave a link here … 1:37

  62. Rick Glaze Posted on January 18, 2020 at 10:04 pm

    I have made your Sloppy Joe dip for a few Super Bowl parties and was gone in 30 minutes. This recipe may break my previous land speed record! Never seen chicken fly so fast!

  63. AJ Relaxes with . . . Posted on January 18, 2020 at 10:08 pm

    I'm adding this to my Super Bowl menu. Looks great.

  64. jeff meares Posted on January 18, 2020 at 10:25 pm

    Frank forgives you.

  65. Mary Joyce Aves Posted on January 18, 2020 at 10:27 pm

    "We're gonna add some finely chopped celery."

    Me: Alright, I'mma head out.

    Also Me: Watches a buffalo chicken recipe video knowing full well that celery is going to be involved.

  66. Warren Pouyer Posted on January 18, 2020 at 10:30 pm

    Does this mean that I don't have to use 3/4 of a gallon of Peanut Oil to fry the wings and then try and figure out if I'm going to throw the used oil out or use it again and where the HELL I'm going to keep it plus clean up after frying the wings while using three rolls of paper towels..? Cause I just don't know if I can do without all of that.

  67. redhousepress Posted on January 18, 2020 at 10:54 pm

    You had me at Crystal Hot Sauce….the most superior Louisiana hot sauce!

  68. MrAcuta73 Posted on January 18, 2020 at 11:00 pm

    Really have no idea why I watched this….not a fan of buffalo wings, and absolutely detest blue cheese. But Chef John can even make something I know I won't like look good.

  69. Michael Hargis Posted on January 18, 2020 at 11:11 pm

    I'm paid by the steps….. LOLOLOLOL. Chef John you are the best!

  70. William Mcguinness Posted on January 18, 2020 at 11:32 pm

    Crystal's? Really? Out of all the grand hot sauces in this country you choose a vile, bland, forgettable brand.

  71. Jennifer McRant Posted on January 19, 2020 at 12:24 am

    Can you do other types of wings? Like thai chili or garlic parmesan?

  72. Mininessie Posted on January 19, 2020 at 1:14 am

    This guy has a great voice

  73. Yee Oww Posted on January 19, 2020 at 1:20 am

    It's probably going to be gone that same day!

  74. Becky Weisfeld Posted on January 19, 2020 at 1:24 am

    OMG, I wasn't hungry at all until I watched this; now I am voraciously hungry.

  75. Esteban Escareno Posted on January 19, 2020 at 1:25 am

    If I made those blue cheese crostini my inlaws would 100% comment that my bread is moldy.

  76. 1VampieNight Posted on January 19, 2020 at 1:46 am

    I need blue cheese butter in my life immediately!!!

  77. Kurtis Kroon Posted on January 19, 2020 at 1:46 am

    I saw this and thought, “looks like spicy rillettes de Périgord …”

    Glad to see Chef has got me covered. 😁

  78. Char Horst Posted on January 19, 2020 at 2:49 am

    We went to Maui, Hawaii and had a custard pancake. Could you make it for me….would love the recipe!

  79. P North Posted on January 19, 2020 at 2:55 am

    I made this for my wife but I didn’t use a jar, I gave it to her in the can.

  80. Emanuel Tudor Posted on January 19, 2020 at 3:18 am

    Dear Chef John, from FoodWishes.com, could you add please the Celsius equivalent of the mentioned temperatures in a corner of the screen? Thank you!

  81. Paul Comeau Posted on January 19, 2020 at 3:20 am

    soooo… rillettes but not?

  82. pgmp Posted on January 19, 2020 at 4:59 am

    1:45 – That's a VERY MURKY WATER

  83. Mattigot Posted on January 19, 2020 at 5:59 am

    My city is in the middle of a major snow storm, with warnings to not go out. Here I am at 0100 planning to see if I can withstand wind gales and icy snow, to walk to my 24 hour grocery store. I have got to make this, not sure I can wait till it's clear out. What's a little frost bite when it comes to one of your recipes?

  84. spacetape Posted on January 19, 2020 at 6:12 am

    stick to buffalo dip

  85. Ares Posted on January 19, 2020 at 7:47 am

    Are you the voice over actor for the character of Lonnie from the movie I Love You, Man??

    Here we go Galaxy, Here we go!!

  86. GlowWithLove Posted on January 19, 2020 at 7:49 am

    It’s buffalo chicken dip without the cheese.

  87. Keith Wood Posted on January 19, 2020 at 10:12 am

    How do I know Chef John really liked this, he did not stop at one bite or even one piece or two pieces, but three pieces…

  88. Yasmin Roberts Posted on January 19, 2020 at 10:30 am

    Just the bread is enough for me

  89. MeanJoeGreene Posted on January 19, 2020 at 10:46 am

    So shredded chicken with buffalo sauce served with cheese toast

  90. Micro Mug Posted on January 19, 2020 at 11:39 am

    If you are reading this, hope you all are hungry after watching this.

  91. Donar Posted on January 19, 2020 at 1:46 pm

    5:11 Since I'm watching from Europe, the old Mason Jar is fancy for me, and that frech one can be bought for a few cents in every supermarket. I think Mason Jars look fancier than that thing.

  92. Juan Carlos Rosendo Amaya Cruz Posted on January 19, 2020 at 1:54 pm

    I wait for your forecast for the super bowl the other week