Wings, double fried — cookly.recipes

Dried overnight, fried twice, sauced off the heat so the skin stays crisp on the plate.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Wire rack, Deep pot, Thermometer
Allergens: Milk
Method: 22 steps · 10 photographed · 3 filmed
Components: 3 made from scratch
Films: 2, 7 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Baking powder dry brine

A dry mix of baking powder and salt rubbed on the raw wings the night before to pull water from the skin.

It raises the skin's pH so it browns and blisters; without it a home fryer gives you leathery skin, not crisp.

Baking powder000 g
Fine sea salt000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 4
Time: 12.3 h
Hands-on: 15 min

Makes 60 g · enough for 2 kg of wings; the dry mix keeps 6 months

On the wings 12-24 hours before frying, uncovered in the fridge

Weights and method unlock on purchase

Buffalo sauce

Film

A warm emulsion of hot sauce and butter, blended so the fat stays suspended instead of pooling.

Bottled wing sauce is thin and splits the moment it hits a hot wing; this one clings and stays glossy.

Cayenne hot sauce000 g
Unsalted butter000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 15 min
Hands-on: 12 min

Makes 250 ml · sauces 1.5 kg of wings, keeps 2 weeks refrigerated

Up to 2 weeks ahead; warm to 55 °C and re-blend before tossing

Weights and method unlock on purchase

Blue cheese dip

A thick soured-cream and buttermilk dip with blue cheese crumbled in, half mashed and half left in lumps.

Bought blue cheese dressing is pourable and mostly mayonnaise; this one is stiff enough to sit on a celery stick.

Blue cheese000 g
Soured cream000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 1.2 h
Hands-on: 12 min

Makes 350 g · keeps 5 days refrigerated

At least 1 hour before service so the cheese seasons the base; up to 3 days

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Chicken wings000 g
Baking powder000 g
Hot sauce000 g
Butter000 g
White vinegar000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

2 films · 7 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Wing grades and what the freezer does to them

TECHNIQUE3:00

The overnight dry — before and after

METHOD

STEP BY STEP — 22 STEPS

10 photographed · 3 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 10 of the 22 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.

Hardest step: recovering oil temperature between batches — step 13 of 22.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 16 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

2 things Danny Cole watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Baking powder, not baking soda
What to do about it
02
Saucing off the heat
What to do about it

The chef's hidden note

The overnight dry and the exact fry temperatures for each pass.

Written by Danny Cole. Visible only to people who bought this recipe.

Read it — $2.99

NOTES FROM THE KITCHENS

89 verified cooks · 85% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $2.99 ONCE

89 people cooked it, 85% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 111 more cooks the price becomes $6.99. Your copy never does.

One payment · Yours for good · No subscription