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00:00Fly, chicken lollipop. Fly away into this hot oil.
00:07Blades, it's me, your favorite chef, your big brother, your father figure, your golf caddy.
00:11That's right, it's me, Gordon. Now, guess what? Look, I'm in your favorite place,
00:16the place where you spend three seasons, down in the basement alongside your team.
00:20Dudes, they need a proper mentor. Now, set all that aside, I have another challenge for you.
00:25I'd like you to watch this video I posted on my social media to see if you can recreate it.
00:30I don't mind you copying something from my repertoire, come on.
00:35Let's make spicy chicken wing lollipops.
00:47There may be a special guest there for you if you behave yourself. Good luck and I'll see you
00:54on the 18th. Okay, there it is. Gordon, listen, challenge heard, but can I watch that video,
01:01like just one more time? Welcome to Next Level Kitchen, where the mentors of Next Level Chef
01:05and I'm one are being put to the test by Gordon Ramsay himself to help take your cooking to the
01:11next level. And I love social media. So today's all about trying to recreate one of Gordon's
01:17with a blaze spin. Now, I've already raided the platform, grabbed a few things. We're
01:22making these amazing chicken lollipops in the depths of the placement. I'm using all of the
01:27equipment from the basement kitchen. All right, guys, here we go. We have the whole chicken wing
01:31right here. We have the tips, which you can save for sauces and soups. We have the flat, which
01:35happens to be my favorite part. But we also have the drumstick, which I'm going to use to make
01:40our lollipop. So I'm simply going to take the flat off of the tip. We have what's left right here
01:46is our drumstick. And then I just want to sort of knock off this little piece of cartilage. Okay.
01:53Here we go. Perfect. Knock that off. And then really, really simply, I'm just going to use
01:58my paring knife and scrape the bones of the chicken down to make this little lollipop,
02:04sort of Frenching this bone right here. Getting all that meat from the top,
02:12getting it down. So what we do is we make this beautiful little clean bone. And there we go.
02:18That is our chicken lollipop. All the meat on the bottom, all the bone right up top. And that's
02:26going to be easy when we're entertaining and we're taking this to the next level to be able to pick
02:29up and eat. So I've cut this chicken. Now we're going to get into the fun part. I'll be honest.
02:34I love chicken wings. I am a chicken wing connoisseur and I love all different flavors,
02:40but I'm not just going to do a basic version today. I'm going to take it to the next level.
02:44We're going to do my version of lemon pepper wings, but I'm going to use lemon pepper,
02:48lots of garlic and black pepper. So the first thing we want to do is make our dredge for
02:54our chicken lollipops. Our dredge, which is going to be equal parts AP flour,
03:00rice flour and some cornstarch. If we use just AP flour, it's going to get brown, but not crispy.
03:07The rice flour will get crispy really, really easily. And the cornstarch as well is going to
03:11help make this a nice light batter. Now, every time I'm making a dredge, which is what this is
03:16right here, and I'll whisk it up just to sort of mix all of those flours and the cornstarch up.
03:21I want to make sure that I'm seasoning that dredge. Okay. So seasoning it. I have a little
03:28black pepper in here. A lot of black pepper in here. Again, we want to make sure that this tastes
03:32good. I'm going to add a little bit of salt as well. If you are seasoning a protein, you want
03:38to season from up high so it disperses over the ingredient. A matter of fact, I think maybe we'll
03:42do that as well, right? Because I want my food to be very, very seasoned. The easiest way to get sent
03:47home on Next Level Chef or sent home from your own chicken wing party is to not season your food.
03:53So again, I'm going to season this from up top. A little bit of salt, a little bit of black pepper.
03:58Now that's really, really seasoned. And then very simply, I'm going to dredge
04:03my chicken wings. Because the chicken is moist enough, I don't really need anything else. I don't
04:08need any egg wash or anything like that. It's almost like chicken that comes with its own
04:12toothpick. Yeah, that makes sense. It's a bone. But you know, it sort of functions as a toothpick.
04:16You know what I'm talking about? Okay, there we go. Chicken lollipops, nice and dredged.
04:21And I'm going to let these sort of hang out in the dredge as I throw my oil on the stove. Make sure
04:26that that gets really, really hot. We're using a neutral flavored oil, which is the most TV
04:31chef thing I've ever said. A neutral flavored oil. But what I mean by that is we're not going
04:34to be frying in olive oil because it's too expensive. And olive oil can get really,
04:38really bitter. It's got a high smoking point. You don't want to do that. So just a neutral
04:42flavored vegetable oil will work. Okay, my lollipops are ready to fry. They can just hang
04:47out in that dredge. I'm going to throw that on the fire and I'm going to start making my sauce.
04:51And I'm going to start, we'll just start with butter. And again, this is a riff off of my
04:56favorite wings that I would eat when I go out. Lemon pepper wings. I love lemon pepper wings.
05:02Just the sweet sour that you can get from the lemon and then just lots, lots of black pepper
05:09and lots of garlic. So this is some garlic paste. My butter's melting. And again, I want this to be,
05:15this is not gentle cuisine. We want this to be really, really big flavor.
05:20So we add a lot of garlic paste. I'm going to just let that start cooking in the butter.
05:25And then this is my version of this here. I like to add a little bit of lemon curd or actually a
05:31lot of lemon curd. This is in my first cookbook. Try this at home. Nominated for a James Beard Award.
05:38You know what it means when someone tells you that their thing was nominated for something?
05:42Means they didn't win. Means they did not win. Okay, lots of lemon curd. Now listen, the lemon curd
05:48can be really, really sweet, right? So we want to be kind of careful that we don't turn this into
05:54too sweet of a dish. So now we're going to add all these other elements. A little bit of soy.
05:59Soy is salty. It's got umami in it. This is actually white soy. So I'm going to add a couple
06:04drips of that into there. And now we have sweet. Now we have salty. Now we have umami. I'm going to
06:08add a little bit of this hot sauce in here as well. All right, that's wing sauce. I'm going to
06:16add a little bit of salt. Why not? I'm going to add one of my favorite ingredients that a contestant
06:21on Next Level Chef this year turns to time and time again. It is Next Level Chef liquid seasoning.
06:29That's right. What is liquid seasoning? Basically, it's MSG. Basically, it's MSG, which is really,
06:34really strong. So just a couple little drips in it. And what does MSG do? People think MSG gets
06:39a bad rap. It's just what literally makes your mouth water, right? It's prevalent in bacon and
06:46shellfish and cheese and all of these things that we really, really, really love, okay? I'm going to
06:51give it a taste because this is what chefs do, right? We have to taste the things that we're
06:55making. I know I forgot an ingredient. Okay, sweet, spicy, salty. There's that umami. The thing with
07:06MSG or umami, you want to be careful, it kind of blooms on you. It kind of shows up to the party
07:10a little late in a really flamboyant dress. That's what MSG does. Oh, a little spicy there.
07:16Maybe too spicy. So what do I do if something's too spicy? I'll go back with a little bit of that
07:21lemon curd. And now, of course, it's black pepper wings, lots of black pepper. Okay. And my sauce
07:27is almost done. Butter, lots of butter. Now we have that fat that's just going to finish in that sauce
07:35off to the side, right? And just sort of stir it, stir it in. A chef told me once, it wasn't Gordon
07:40or Naisha, that you want to sort of stir your sauce clockwise or counterclockwise. I don't know
07:45why they told you. I think that was chef was just messing with me. Okay, letting that butter just
07:49melt in there. That's enough sauce for about 48 wings. I'm only making five, but that's just how
07:54these things work. Okay, we have our frying oil ready to go. Neutral flavored oil. Very, very hot.
07:59We have our dredged lollipops. I want to keep a little bit of that extra flour on there. And then
08:05just to test the oil's hot enough, just let a little bit of that flour drip in the oil. That's
08:09how you know that it's hot enough. If it's sizzling, it's hot enough. If it's not sizzling,
08:13it's not hot enough. Or you can use a thermometer. But I'm using basement level equipment. We don't
08:18have thermometers in the basement. Okay, here we go. Drop one of those. And you can also tell,
08:25I'm not cooking under the pressure of the platform maybe dropping, but when I put something in the
08:29fryer, I sort of just let it go in there and let it swim. Okay, I'm a trained professional. You can
08:34use tongs. Just put it in there, let it swim away. And then you say a little, a little like,
08:39fly chicken lollipop, fly away into this hot oil. And now while our chicken is frying, we're going
08:46to get into our garnish. Okay, so garnish. It's lemon pepper. Now we have the lemon curd. That's
08:51like a cooked lemon, a real sweet, like processed lemon flavor. But we want to use some fresh lemon
08:58to finish. Anytime I'm using a lemon, I want to roll the lemon. It's very therapeutic. But by
09:03rolling the lemon, this sort of releases all of the oils in it. And then I'm going to have some
09:07simple garnish, some sesame seeds, some scallion, and some chopped parsley. Let me check in over
09:13here on our wings, see how they're doing. Ooh, they're getting nice and, nice and crispy. This
09:22oil is so clean though. That's going to take a couple seconds to look like it's golden brown.
09:25Okay, here we go. We got lemon. Now we have some scallions and we just want some thin scallions.
09:30Here's my technique when I'm slicing. I kind of cut on the backstroke. Maybe it's because I'm
09:36left-handed. I don't know if there's a reason, but if I'm slicing, I kind of like to go on the
09:40backstroke. It just is a nice, smoother sort of stroke if I want really, really nice, thinly cut
09:46scallions. You can hear my chicken sizzling away. My sauce is done. Getting our garnish going here.
09:53So we have some scallions all the way down to the white. So I'm fine with that. We'll put that off
09:57to the side. That's enough scallions for this dish. All right, chicken's still frying away. Just
10:01a little rough cut on the parsley. And then this is where you can have a little bit of fun. I like
10:06to just get in there and just... Or you can use a mezzaluna. Checking my wings again. These are
10:26almost cooked. You can see the cornstarch is keeping them nice and light and golden brown.
10:30It's going to be really hard to overcook those lollipops, so I'm not too concerned about that.
10:34Lemon. Here's why I like to cut lemon. I cut it in thirds.
10:40It's a little easier to get all the juice out, and I cut it in thirds. I don't have to worry
10:43about the seeds popping through there, right? So I can use these pieces, and I don't have to
10:46worry about seeds getting into my chicken wings. Okay, chicken wings. Let's see. Golden brown,
10:52crispy, just about. Yeah, you can feel how crispy they are. We'll just let them finish up. If you're
10:59going to do this properly and use basement-level utensils, go find the weirdest, largest mixing
11:04bowl you can find. This is good to toss chicken wings. This is good to go tobogganing down a hill.
11:10This has many, many uses. Get my lemon curd sauce. Okay, we don't need all of it. Off to the side.
11:19Now you see that nice glaze right there. Wings are done.
11:26Now, again, seasoning the whole way. So here's our five wings. You can see how crispy they are.
11:31Letting them drain out of that oil. Just let them sit over there for a second. A little bit of salt.
11:39Getting really aggressive with that salt. And then right to our mixing bowl here. I know this
11:45is going to get the little beautiful lollipops a little messy, but they are wings, right? They
11:50are wings. And then here's the key moment. If you're not making wings, unless you're doing this,
11:56unless you're tossing them around like this and having fun with it,
12:00you're not making wings. That's the sound you want to hear. Okay, time to plate. I'll throw a
12:06couple sesame seeds in there too. Why not? We got to throw sesame seeds in there because it's got to
12:10look like how Gordon's looked. A little bit of that parsley and scallion as well.
12:16Love it, love it, love it. And now it's time to plate. Oh, here we go.
12:19Beautiful plate. We'll have the lollipops going up. Nice and sauced. Glazed and blazed.
12:29Lemon curd, hot sauce, soy sauce, sweet, savory, spicy. And the key, of course, though,
12:38is all of this amazing, amazing sauce. Get these little lollipops sticking up here.
12:44Five little guys. Okay.
12:50Sweet, sticky. There it is. Okay. Finishing it up. A little bit of scallion.
13:01And there it is, Gordon. I don't know, yours looked pretty good, but almost too fancy. Mine
13:07looked delicious. Like you want to eat them right now, don't you? Now listen, Gordon said
13:11he had someone to come in and judge my chicken lollipops. And guess who is here? How the tables
13:18have turned. I'm on your side, so. Oh my gosh. Well, hopefully you're still on my side. So
13:25Gordon, you saw his dish. Super, super fancy. Very meticulous. Mine, a little bit more basement
13:32style. I love lemon pepper wings. What's your favorite wing? I love a hot honey.
13:36Oh, so hot honey, lemon curd, and hot sauce, that might work as well. Yes. So I'm a little
13:41nervous though, right? Because usually I'm judging you. Yeah, usually you're judging me, so. Okay,
13:45well, I'll do it. Let's just do it like the show. Visually, what do you think? Visually, I like it.
13:50It's like, I like the glaze, like the sauce. I love a good sauce too. That's why I like hot honey.
13:55I don't like a dry rub, so. Do you think it's blazed and glazed? Give me your little dad jokes.
14:01Yeah, it's definitely blazed and glazed, and I like the color on everything. I like the garnish.
14:08Yeah, I like it. Okay, Tini, here's the big question. I know this is very pressure packed,
14:12but whose do you think looks better, mine or Gordon? I think I'm going to have to go with
14:17my mentor. Yes, yes. It's too posh, isn't it? It's like too fancy. For wings, I don't want fancy. I
14:25want to be slathered in sauce and messy, so you don't have to go fancy with wings. Ooey-gooey,
14:31spicy and flavorful. Okay, let's get in. Listen, we have not done this, and I don't think we'll
14:35ever do this again, but how about a cheers with the chicken? Yes, of course. Cheers, Tini.
14:45I like it. Sweet and spicy, blazed and glazed. Yeah, and it's not too sweet,
14:52and I like the sauce. I love me a sauce. I learned it from you, Tini. I know, I love my sauces.
14:59Please let me know in the comments what you think of the dish, and don't forget to subscribe
15:03for more exciting videos.