The Dive Bar Fix | Crispy Wings Without a Fryer

Описание: If you’ve ever been disappointed by soggy oven-baked wings, this is the fix. By using a simple starch technique and a 24-hour "fridge cure," we’re recreating the legendary, shatter-crisp texture of Long Wong’s on Mill Avenue.

This video breaks down how to get that professional deep-fryer crunch at home, plus I will try to recreate 5 of the sauce recipes that made the old bar famous—from a buttery mild to the almost flammable "☠️" sauce.

In this video:
The "Secret" Coating: Why Potato Starch beats Flour every time.
The Wait: Why 24 hours in the fridge is the most important ingredient.
The Sauce Lab: Recreating 5 iconic flavors from the Mill Avenue legend.
The Crunch Test: Seeing if the "Starch Matrix" can survive the butter-based Mild sauce.

Coating:
2 Tbsp potato starch
1 Tbsp baking powder (aluminum free)
1/2 tsp salt

Mild Sauce:
1/2 cup Frank's Red Hot
2 Tbsp butter

Medium Sauce:
1/2 cup Frank's Red hot

BBQ Sauce:
1/2 cup bottled BBQ sauce
1/4 cup Frank's Red Hot

Hot Sauce:
1/2 cup Frank's Red Hot
3/4 tsp jalapeño powder

☠️ Sauce
1/2 cup Frank's Red Hot
3/4 tsp habanero powder

Honey Q Sauce:
1/2 cup bottled BBQ sauce
1/4 cup honey

If you want a more spicy Honey Q, just add some Frank's Red Hot to taste!

🕒 Timestamps:
0:00 The Long Wong’s Legacy
0:26 The Science of the Starch Matrix
2:02 The 24-Hour Dehydration Cycle
2:47 Engineering the 5 Sauces (Mild to ☠️)
8:52 Out of the Oven
9:14 Saucing the Wings
10:57 The "Butter-Resistance" Test Mild Wings
11:34 Taste Taste of the ☠️ Wings
11:51 Flavor Trip Down Memory Lane