Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Yo, Rudy what's for lunch? Let's do some chicken wings. Let's get cooking
00:11Guys welcome back to what's for lunch. You don't clap. No, don't clap
00:14Guys, welcome back to what's for lunch Rudy. Welcome to the kitchen. Thanks for having me ready to do some cooking
00:19Yeah, I'm excited. I didn't choose chicken wings and
00:24Donny chose them usually I guess the guests was supposed to be able to pick but he was like, oh everyone else dropped out
00:28I guess you can come on Rudy. So we're making chicken wings, which luckily I do love. So there you go
00:33It worked out
00:34Yeah
00:34Unfortunately, we had you were gonna come on the show at some point and I fast-tracked it because we needed a guest and you're making chicken
00:40Wings, I'm very excited. It's a fun episode. It's gonna be good. You ever made chicken wings. I've never made chicken wings
00:45No, I've never deep-fried anything in my life. It seems scary to me. Really? Yeah, it seems like a lot like it's like shit bubbling
00:51Well, we'll get you through it. We'll make it easy. It seems dangerous
00:54It's it can be dangerous, but we'll do it the safest way possible. All right, so let's get started
00:59So you have your chicken when you have the drumstick here and then the wing part here and this is the wing tip
01:02We're gonna separate those out. So you want to find like where it hinges?
01:05Okay, you take your knife and you go right down and you can just pop the joint. Oh
01:10Yeah, and then boom your drumstick you take the tip off you can leave it on but no one ever leaves it on
01:16Why looks better more it's more of a like that aesthetic
01:19So if you want to try now grab one do this motion find the middle
01:22Slice down and then this is cracker. That's just a pop. Yeah, and you just cut right there
01:26So you don't think cut through any of the bone? That's all we're doing
01:28All right, so we're separating the wings from the drums. Yeah, your flats what you like. Mm-hmm
01:32Yeah, your drums you can do it as we can do together. I don't I don't do it
01:36I don't know. Like I don't know how to kitchen work. So I go like that. Yep, and then like wait like that
01:41Yep. Yep, and then you just
01:44Yeah, there you go. I do it right? Hey pop the joint out. No, it's pop. It's fine
01:48Okay now slice through where that joint don't slice the bone. That's your hidden bone. Okay
01:52There you go. Boom. That's it. That's it. Now you take the tip off same thing. You can use your knife
01:56Okay, you use your knife for the tip who's been the worst chef so far you really know that this cannot be possible
02:03Mincy is probably the worst actually. Yeah, but that's an easy one. Yeah, sorry, Mincy
02:07I feel like I fucked that up kind of butchering it. But yeah, yeah, you know
02:10I had a feeling this would kind of happen. So I've actually gone ahead and done a bunch for it
02:14This is embarrassing. You were a college athlete. You won a national championship. I did. Did you guys have special treatment food wise?
02:21Did you incredibly special pretty much was just Chipotle so not special at all
02:25So now Rudy what we're gonna do because we're deep frying these and we're gonna get a crispy
02:29I like the bar style chicken wings to do that. You have to dredge it
02:32So we have flour and cornstarch or you can do it all in flour
02:34I like to have a little cornstarch because it gives you a lighter crispier coating
02:38But if you were to do this say you want to do this in the oven or you want to deep fry it you can
02:41Just do you you get these really dry with paper towel a little bit of baking soda on top and then you bake it in
02:46The oven you still get the skin will crispen up
02:47But since we're deep frying it, we're gonna do a light coating of flour cornstarch a little bit of garlic powder onion powder
02:53Cayenne pepper and salt and pepper. So and then paprika if you wanna throw some paprika, I'll do the paprika
02:57Yeah, anyone ever done a hybrid Buffalo barbecue like mixed Buffalo with barbecues. I think people do that. I think that's like a
03:05Birds nest I think that's kind of what their secret sauce is good. So for this all we're doing is like a light Jesus, bro
03:10Whoops, Tony Montana mode on them. All right, all we're doing is a light coating of this. This is very very easy
03:16So if you want to do something, yeah, yeah your hands in there
03:19What's your favorite thing to eat?
03:20Like if you had to pick one one meal if I had to pick probably my favorite thing to eat, I would say
03:26Sushi, I just like sushi a lot because it's very delicious very very filling
03:31But you don't feel shitty after the best all-around experience in terms of like taste
03:36Healthiness and then how it makes me feel. Oh, yeah
03:39I was gonna say if the one thing I would say about sushi that I don't like is it's hard to get full off
03:42You have to eat a fuckton and yeah a lot of money. It's I mean look at the Japanese
03:45That's why I live forever. They're exactly nice diet. Yeah, they have the best diet. Don't they say the Mediterranean diet?
03:51I think I think that's like universally looked at as like top diet. Yeah, but I don't get that cuz it's like I've seen Greek people
03:57Yeah, you don't really look like the pinnacles of health and they're like chiseling olive oil
04:02Yeah, I think it's just all the oils and that goes healthy fats. I don't know anyone asked me dietary advice
04:07I'd never have good anything good because it's so different. That's also like fuck it. You're gonna die. Anyway, yeah
04:12Dude cooking seems so easy, but it's like the prep like getting all this together
04:16Hardest thing with cooking is just the time constraints. Okay. Oh, yeah. I want I've always wanted to do this
04:20I've never done this job where you like smash it. Yeah, I've always wanted to do this. This is so embarrassing, dude
04:26I have such like a sheltered existence. We're gonna make homemade barbecue sauce
04:30You ever made barbecue sauce never very easy to make I like to add onions and garlic
04:33We're just adding garlic today just for another layer, but you don't this part of the sauce is optional
04:37But for this we're gonna need to mince up some garlic. I want to freestyle because I've seen videos of it
04:41I've watched cooking shows. Yeah, so I think they go like this. Yep. Yeah
04:46Like peel it right and you're supposed to go like this. Yeah
04:48Yeah, so again with a knife you can hold it hold it more like that
04:51Yeah, and then you go you go toe to heel, right? You know, yep toe to heel
04:55That's pretty good or you can do that and that's how you mince it
04:59No, but not terrible. I did not smash right though, right? I've seen worse. Yeah, you did the smash, right?
05:04Okay, cool. You were doing it right like this or you can do it like just quick like this
05:08Dude that's so scary
05:09If you have pieces like this
05:11Like it's not a problem because then all you do is hand on top of the knife and just run run through like that
05:16You know, you can still get to the end product. This will just takes a little longer
05:19So then with the salt you so even if you make it big
05:22Yeah, the salt then the grains of salt are gonna kind of act as like a like sandpaper agent. Is that the word?
05:28I was hoping you'd say yes. I don't know. I don't know. Well, we'll go with it. What is this process called?
05:31It's just called making garlic into a paste. Yeah, whoa
05:36There's got to be some tool for this. Yeah, you're using a knife. It's called a knife. All right, so olive oil goes in
05:41We're just gonna hit this with that garlic now
05:43Isn't this a you drink this if you want to pass a drug test, right?
05:46People drink it at swear by drinking it every day like a shot of that in the morning
05:49It's supposed to be good for something. I think it clears out your system. I think it's look at it. Yeah. Yeah college, right?
05:56It's not gonna taste good
06:00Doesn't taste like apples
06:05So our garlic is aromatic now, we're gonna hit it with spices
06:08So we have chili powder paprika a little garlic powder onion powder
06:12So now that those spices have started to toast now on here with apple cider vinegar quick. Keep going and brown sugar
06:20Whoa, damn that apple cider vinegar is working its way through my yeah. Well through my tubes right now
06:25I chose to drink that. Yeah, that was supposed to be good for you
06:27I might need a little more ketchup to kind of thicken up now. That's what we want
06:31Do you want to make buffalo sauce too? Yes. Okay
06:34So buffalo sauce is really just your hot sauce butter a little bit of vinegar and that's buffalo sauce. All right, let's try this
06:43That's good
06:44That's really spicy. But yeah, yeah, that's good. It's got something for sure. It's got a lot of them
06:48Do you think I'd make it in your kitchen?
06:50No, I'd be a vibes guy. I don't think you'd be a vibes guy. All right
06:55Rudy look at this. We have our buffalo sauce. We have our barbecue sauce
06:58If you don't have a deep fryer at home, you can still do this
07:00You take a pan like this that one
07:03Fill it up with a quarter inch of oil and you lay these in there and then flip them. Okay, or you bake them
07:07I'm terrified of frying stuff. I've seen so many videos of people with turkeys
07:11Yeah
07:12turkeys
07:12people because they do it and there it's a frozen bird so they put it in and all the water falls out on the outside and
07:17Then spits the oil out because oil and water don't mix and then that oil falls on the gas or it's lit and that's how
07:22You get a fire
07:22All you have to do in that situation is just put a baking soda on it baking soda will kill the grease
07:26Yeah, cover it if you can cover it cover it
07:28It'll extinguish or put baking soda throw a bunch of baking soda on it, but I am scared of this
07:33so
07:35No, dude, my fucking goggles
07:36I just don't like it when it's bubbling like that like isn't that then that hits you it hurts like shit
07:41You want to see what it really feels like? No
07:43Fuck it feels like this
07:46That did not look like it was very fun. I'm not doing that. It's only at 310 degrees
07:50This looks like the shit the Joker fell in
07:53So how long do you go for?
07:55Color
07:56About seven minutes a good sign that to tell that when they're done is now there see how they're floating on the surface
08:01That means they're cooked
08:02Okay, so now we'll do a couple barbecue and then these will be Buffalo
08:08This is the fun part now. We just get to sauce them up like this
08:15Like you can just go like that and it won't come all right we get it nice nice nice nice all right Rudy
08:21We have our chicken wings here
08:22And you know what these chicken wings will taste a lot better some Pepsi zero sugar. Let's do it
08:26So I got two of these for here to Pepsi zero sugars. Give those a crack. Oh
08:32You know what every crave worthy bite, it's just better with Pepsi or do I always say ditto brother drink of the summer
08:38All right, let's go and you go Buffalo. I'll go barbecue
08:44Thank you, you're like this huh? Yeah. No, dude. No, that's no can't do that. No
08:49It's a really good way to clean that shit, it's good. Mm-hmm. That's really good wing
08:55Even better Pepsi zero sugar right there. Mm-hmm. Damn Rudy
08:59Hell, yeah, good. That was great, dude. Thanks for coming by guys. It's gonna do it for this episode of what's for lunch
09:04We'll see you next time. Yeah, that's a pro pool. That's a pro pole. Check out Rudy on twitch. He does a he's playing video games
09:10Yep, those are good. Thanks for watching. I'll see you next time. I'll see you next time
09:19These are good, yeah