Wingstop did the unexpected by turning their chicken wings into chicken sandwiches so it’s time for us to do the expected and turn their sandwich into the fanciest version of itself with our highly skilled Michelin starred Chef Lily cousins joining me in the kitchen trash we’re gonna construct the most Deluxe chicken sandwich we possibly can I get to hear my teeth will we get lost in the extra fancy sauce dude I lost the spoons I can’t see anymore I don’t know when that happened let’s find out I watched a lot of Jamie Oliver growing up he was a horny cook a horny cook really break out them Wingstop sandwiches sandwiches it is 95 degrees in the Nissan Altima and it’s so hot I don’t know why I’m wearing a coat but I committed it’s gonna say but you dress up like you’re going to like a fancy business dinner I like to look like I’m from New York we got three different flavors of the Wingstop chicken sandwich right here uh we got lemon pepper what did you draw you got lemon pepper I got lemon pepper too heck yeah wait cheers it up I haven’t had one of these in a minute the Buns kind of dense [Music] [Music] Lube up the car so I can’t go up the steering wheel on the way home this the sauce soaks through the chicken which I which I like I like a good soggy fried food yeah is it supposed to be that red I think there’s like food coloring I have nothing but love and Wingstop to me the bone-in Wings is where it’s at you get to make eye contact with the people across from you is you’re just throwing a wing throwing a wing and I like that give me some ranch Wrench It Up um Ranch on Mango Habaneros not the move it’s so much Ranch we got so much stop don’t smell Ranch in my car the mango habanero is maybe my favorite sandwich they haven’t stopped and my favorite one tried all the Wingstop sandwiches I haven’t tried all the sandwiches I’ve tried all the wing flavors though for sure it’s the same thing Cajun underrated I’ll tell you what oh it’s just wet sugar not the red fudge okay hold on Dr Mario bite baby I like to enjoy chicken sandwiches like this Lily’s taking a nap right now I think we gotta put actual mango in the sauce for this I want to go like heavy on the fruit balance it with a ton of spice ton of habanero a ton of acid for the chicken every time we’ve done this we’ve gotten too fancy with it we tried to use some weird exotic bird I just want to get some damn good chicken make some damn good buns make a damn good chicken sandwich out of it let’s do it let’s go man all right I’m gonna fall asleep yep yeah I got electric seats wait why does I kind of ball like that why is the only yours electric because I’m a baller oh Lily do you believe that time is a flat circle and everything I’ve ever done we’re just gonna do again um that’s too hard do you believe in predestination determinism I don’t know curses what’s curses what’s curses monster what do you know like like of course what I’m saying is every single time we’ve tried to do a fried chicken sandwich on fancy fast food it has been like the worst thing we’ve ever made uh we did it with a fancy Chick-fil-A where I tried to use meat glue transglutaminase to fuse two chicken breasts together gross yeah that failed that was bad and then we really messed up with link when we tried to make the Popeye’s chicken sandwich with the kadeef wrapped uh goose breast I’m kind of determined to make an actually good fancy chicken sandwich this time yeah right by not screwing it up I think it’s gonna work this time why do you think it’s gonna work it’s history you are like kind of unequivocally the best cook in this kitchen you right now are gonna gonna make a kumulvec roll if you have heard of the sandwich beef on wax so Wingstop obviously they make buffalo wings that’s from Buffalo New York the other greatest Regional food from Buffalo New York is a roast beef sandwich on a kumulvec roll which has Caraway and salt on top really delicious but since the sandwich called beef on whack we’re making a beef Como back roll with bone broth and wagy beef Tallow yum that sounds good heck yeah wait Josh look at this bone broth yeah that’s bone broth why are you talking like that Sports gave this to us it’s epic bone broth and they recommended it and you can go on sport.com to check out all their fun recommendations are you saying sport sports.com sports.com for all the best recommendations for bobroth uh all right so you’re gonna start blooming yeast and stuff we got some fancy olive oil wagy beef towel um I’m gonna get going on our first get out of here I’m gonna start working on our first sauce right now we’re doing the mango habanero which was a revelation Wing Stop uh because they copied it directly from Buffalo Wild Wings Buffalo Wild Wings had mango habanero first Wingstop never did and then Wingstop added three new sauces conveniently mango having it was one of them because it’s maybe the best sauce to put on wings did they invent mango habanero I feel like that’s like uh they invent yes Buffalo Wild Wings invented the habanero Chile um it was actually been around since ancient Maya times oh but yeah Buffalo Wild Wings is actually uh when was the first one it was like 2700 BCE Buffalo Wild Wings all right we’re just gonna add a little bit of mango in there we have a bunch of mango juice as well because I don’t want too much of the flesh cause it’s gonna make the sauce too thick we’re gonna strain it anyways but I still don’t want like that much liquid going in there and then this is passion fruit pulp I’m thinking like Fruity sour is this gonna go well I don’t know that was pretty solid camera sugar very fancy because it’s unrefined just like me I’m unrefined and I like to make myself as very fancy we’re just gonna dump I mean it’s gonna be a lot of sugar no one says It’s gotta be a lot of sugar no not at all if you think about like the mango habanero it’s basically like a Panda Express orange chicken style right it’s 90 sugar and then a lot of acid and salt and heat to cut that we’re gonna go a little bit of saffron because again fancy and expansive but I think it’s gonna cut through it really well and then habanero um okay we gotta try it no Lily I’m gonna School you in cooking no I know you went to cooking like different spiciness levels and it’s going to determine like how much you put in there no I was gonna say that I can’t grow facial hair and if I eat a bunch of spicy food I was told that I’ll finally be able to grow a beard this is a pretty naturally spicy habanero it’s meat okay never mind Lily’s just a Hardo over here or her big old manly beard oh no it’s cooking it’s kicking out yeah uh I think we should only go one I usually like bro that was in your mouth you know what it’s fine we all share each other’s food gotta balance the acid with the salt I watched a lot of Jamie Oliver growing up he was a horny cook a horny cook Jamie Oliver you talked about food in the language of sensuality a whole lot all right we also got this mango vinegar right here I have no idea what this is is this just mango juice and vinegar yeah let’s do it shot hey you got two shot glasses if we YouTube if we can’t drink alcohol on the show we’re gonna just start ripping shots of vinegar which is arguably worse people do apple cider vinegar shots in the morning yeah but like Gwyneth Paltrow ass people do you do any weird Gwyneth Paltrow ass things cheers I eat goop this should just be the wing sauce that’s good it’s good we are going to strain this out it’s looking a little thick right now there you go there you go beautiful beautiful red is looking good Rad’s looking good yeah one more fancy ingredient going into the sauce I’m so excited can I just say no I’d like to build this up a little bit I hate that we’re doing this I hate that we have this thing under here this is Nicole’s call and she straight asked me she’s like can I do this and I like to throw people a bone sometimes because normally I’d like to be like no if we’re gonna do tequila we should like support like a good Mexican owned company But Nicole’s a monster and she wanted to get and she chose to give our companies money to this person and here we go Kendall Jenner yeah Kendall Jenner somebody really needed the support right now she needs more money so we got her 818 tequila 818 is the area code for the valley which is uh I don’t know known for what strip malls yeah Nicole hates the valley I love it I I don’t like to support the Kardashians but here we go how do you even how do you open it okay I hate this thing just pull it’s shaped like an eight I don’t know this looks I mean it’s cute cute it’s so interesting it’s an eight it looks like an ampersand this looks like a sign you’d get at a Hobby Lobby I love it I want to make it a vase and put it in there we go more okay fine you want to take it home what kind of dinner are you calling me down there for that candle come on the show Kendall Jenner let the record show Lily is on the phone with Kendall Jenner she dropped her phone and Kendall called her and said wow Lily you’re such a spectacular cook I’d love for you to cater my how old is she 15 or my sweet 16. no I don’t know you’re gonna get sued by the mama jerk how’d that Kendall Jenner call taste it tastes great is it actually this yeah it’s actually a good product it was yeah the phone call was good the cheese finds for her phone calls for artisanly produced phone calls made from the Maguey agave plant like they just find somebody who already makes those phone calls and they’ve slap their label on it yeah yeah so we got the the kumulvec filled with all the actual beef which again is not the actual technique for it uh you wanna start measuring that out yes we’re gonna try to make this pretty normal we’re also making three different sandwiches because Wingstop I mean the whole point I go there I’m getting like once I eat 50 Wings by myself when I was 12. that’s a lot of wings thank you and they used to do 25 cent Wing Wednesdays yeah and so you know you’re a 12 year old kid you had an extra 12 bucks in your pocket you get 50 Wings another time in your life you got four different flavors of that yep point is the point of Wingstop so it’s fun to try all the different flavors so we’re going Mega habanero we’re gonna do a classic Buffalo and then we’re doing the lemon pepper did you know that on average um humans consume 100 000 Wings in their lifetime yeah cause I’m gonna dump the rest of the butter in there through it sweet sour okay what do we do just roll it you just got it do you should you close your eyes and bite your bottom lip does it work hold on oh I feel it feels nice man now why are you going with pure egg white instead of like a normal well let’s do um now pure air check this out pure egg white is made up of 78 protein 22 water and so that way we’re not going to get the fat on there which is going to insulate moisture and so this is going to cause a more crispier crust which is signature to the kumbleback roll which though popularized in Buffalo New York was invented outside the black forest in Germany that sound legit enough so uh Caraway it’s one of the uh spices that you typically find in rye bread and also the spice that you get on top of a beef on wet sandwich really fantastic shout out to Baldwin New York I know uh the city of Rochester doesn’t like me and also St Louis and Spokane Reno Nevada seems to have a love-hate relationship with me um I’ve done nothing to slight Buffalo uh yet um Josh Allen just does not have an enemy to win the Super Bowl he’s not your guy you’re gonna need to go through another eight year rebuilding phase right now you’re uh you’re just really kidding yourself yeah sports.com so we are gonna wrap these up we’re gonna let them proof and then we’re gonna bake them off that’s what I was gonna say can’t stop eating these garlic chips I know my breath is gonna smell really good after this I feel like Charlie Kelly eating paint right now they’re so good you know it adds up um so we’re gonna start making our chicken this is the chicken that we are determined to not screw up before in the past we made chicken nuggets we used the the black chicken what’s called Silky Chicken um but we did it because we want to show you interesting things what we decided to do now is just to get the best chicken in the market this is called jidori chicken so this is basically there’s this famous French chicken called pule de bres that they don’t import to the US you want to keep it French and so some local chefs and Farmers got together back in the early 2000s like we’re gonna try and raise Style Chicken in California and they called it gidori they tried to Market it as the Kobe beef of chicken and so it’s still really good but like it’s not gonna blow your socks out but it’s still gonna be a good chicken well if you cover it in sauce it’s gonna be great bingo bango so that’s what we’re doing we’re covering it in a bunch of Kendall Jenner I’m gonna make some lemon pepper over here it’s exciting um I have some smoked peppercorns can I eat one sure it’s very fragrant I’m adding some Yuzu here film about Yuzu Yuzu is one of my favorite fruits Yuzu it was a very like distinct smell it’s kind of like a cross between a lemon and a lime I love lemon pepper but I think putting that little twist with like Sancho pepper yep that’s a fun thing Sancho has a little bit of that numbing quality that like Sichuan does yeah here put some of these in there [Music] yeah let me eat all the spices this one smells really good I think I have a problem damn Sancho pepper is like Hefty Hefty Hefty not wimpy wimpy wimpy um I’m taking this uh Colima salt this is Mexican sea salt or Sal Marina as it says right on the box right there my mouth is tingling yes I know mine is here yeah that’s empty it’s doing a thing would you Peg me as a kid who like grew up with a lot of friends or like not that many not that many yeah well we’re wet brining this chicken we’re gonna yogurt brine it I’m adding some of this delightful Hungarian paprika you know it’s fancy because it’s in a sack to continue the thread from earlier dump that in there now I got you gotta try it is this one the dude I have no idea what’s going on in my mouth but it’s fun someone explained to me what the hell this is because I I reluctantly approve like we we were talking about this yesterday and I was like I don’t understand what it is I hate it I hate that we’re using it um the Nicole’s like we can get something else and I was like no use it because I’m gonna make you explain it on camera it’s a great probiotic coconut yogurt and it’s good for the woman’s hoo-ha no you eat it and it balances the pH level like a like when you clean a pool all right so I’m gonna take some of this yogurt at it um I don’t know yeah I tried it yesterday I just wow so chunky your hoo-ha is clean now men can have a hoo-ha too okay uh and then we’re adding some Stevo’s hot sauce I have no idea what this tastes like it’s good Lily okay it’s it’s got like you’re just bare handy it I don’t know dude I lost the spoons I can’t see anymore I don’t know when that happened oh that’s just a really good hot sauce yeah oh you should probably get that out of your hands yeah you’re probably like watching it okay yeah that’s cool all right so we’re gonna get a lot of that in there um this does have a boot Jolokia in it which is the ghost pepper and a lot of habanero and so uh we’re just gonna toss this together I think the probiotics are really going to help that chicken sort of break down the way that like buttermilk would right definitely it’s still hot sauce oh I’m gonna watch it I’m gonna get a rash I’m gonna get a rash [Music] oh adding some yellow mustard powder some sweet paprika some MSG [Applause] some garlic no onion powder I’ve been washing my hands with this for the last three years no I think it’s fine but every time I do they’re like this is for dishes no it cleans animals what so we have the chicken lady do you want to get that dredge in the flour right now yeah we’re doing a double flower dredge this is typically how most American Fried Chicken is done and so we really want to pound the flour in there to make sure that it like kind of sticks and absorbs that yogurt yeah and then we’re gonna add some Tequila to that to create that craggy effect and we’re going a pure duck egg white dredge because duck egg whites have more protein in it than chicken and to me the protein is what truly makes the chicken crispy feels you ever eat duck eggs um nope what about ostrich I mean those things are huge yeah and sometimes they think that you’re trying to steal their women there we go and you only go in there and mix that up with your hands so what we’re doing right here this is kind of technique David Chang is the one who put me onto it not like we’re not friends like he said it in a show and I watched it um but anyways you basically add some sort of liquid to the flour for the second dredge on it because then you get these kind of like chunky flour nuggets no don’t Lily oh my God have some sort of self-respect I don’t have any celebrations do you think there’s a cooking channel that’s like filled with more dirt bags than us no Taylor do you know someone chickens are done um okay uh drop in the prayer yep yep um yeah we’re gonna wait like three minutes pull it out see what we got all right Lily in three two move that chicken um whatever happened to the families on extreme homemade hope makeover make Home Makeover make editions extreme home over Maker’s Mark excuse me Extreme Makeover Homer Simpson that chicken looks great though it looks delicious crispity craggity crunchity peanut buttery minus that last one so we’re gonna make one more sauce we’re doing a classic buffalo sauce getting a lot of fresh chili dried chili in there uh then he’s got to build our sandwiches yum I’m ready we have so many more dried things and little sauces to taste I know my tummy hurts we ate a lot of raw powders we’re making the pickles right now a lot of these modern chicken sandwiches not like those old-timey chicken sandwiches these modern chicken sandwiches right it’s just pickle it’s bun it’s the chicken on there to me papa is really popular so I know Chick-fil-A is the one that they were copying but whatever that’s what kicked off chicken sandwich was so we’re making the pickles right now we have some nice crinkle cut English cucumbers very fancy do your English accent form I am English tea pretty good that’s what they say uh we’re gonna get oh should you open that oh and girl I found a pollen yeah eat it yeah we gotta eat it I feel like a bee I know uh so we’re gonna add some fennel ball and we’re making a quick pickle brine right here we’re gonna take some white balsamic white balsamic has enough sugar in it uh and acid to just like really act as a One-Stop shop for all of that and then we’re gonna oh that fennel pollen is good it’s kind of like a little nummy is it maybe it’s just residual but I don’t know why our mouths are numb but I don’t think we should question it man yeah Lily so you have something to do can you massage the pickles you want to take them out of the jar I don’t know I was just trying to do you know you don’t have to do it okay so we got fennel pollen we have this kulima sea salt going in there quick pickle Brian uh not heat it too much we got dude what is this man oh Jimmy nardello Peppers okay yeah eat these These are fancy these are I don’t know who Jimmy nardello is but this is a dried basically like a bell pepper oh it’s not spicy is it spicy no it’s not spicy I’m scared we’re all Shell Shocked around here right now black mustard seed very very fragrant spice got something that you get in a lot of Indian pickles yeah yeah eat some eat some mustard seeds is you don’t even have to taste them to swallow them just it’s probably anti-inflammatory or pro-inflammatory you might grow like a mustard bottle on my stomach wild ramps hell yeah man I like ramps it’s almost ramp season it’s almost rant people tell them about ramp season ramp season is like if you are the most insufferable foodie level 95 is talking about ramp season everyone’s getting their ramps all the restaurants but it is it’s a interesting it’s like a cross between a garlic and an onion that’s like a wild garlic scape or something like that so I’m just gonna keep massaging these it’s really wet we got Worcestershire sauce that’s made by a company called acid league and it’s got smoked malt umeboshi which is a preserved Japanese salted plum and blood orange this is the most little trinkety foods that we’ve had ever had on a single episode of fancy fast food and I love that because I love little weird food trinkets ah is it good it’s great oh that’s so that’s heat that’s a lot of hot that’s nice that’s a lot of hot well I’m adding some of that there so I’m gonna stop massaging these cucumbers massaging the cubes yeah um so we’re we’re making buffalo sauce right now the only ingredients in Buffalo sauce at the Anchor Bar in Buffalo New York where they’re originally made is what why are people laughing oh that knife is rough that knife is rough it’s seen some stuff Anchor Bar Buffalo New York the original ingredients I believe are onion powder vinegar-based hot sauce and butter uh and so we’re kind of making our own vinegar base hot sauce here by adding a bunch of red wine vinegar um and Worcestershire sauce and we have this nice aged habanero vinegar we gotta try this now we gotta try the vinegars oh that’s lovely man oh that is spicy this is a 12 year aged habanero vinegar is it the Fresno you just ate I have no idea what I’m tasting that’s good um this is just dehydrated Naga this is the Naga Viper uh at some point it was the world’s hottest pepper we’re gonna dump some of that in there the Fresno is actually really mild which is great because it’s gonna add some nice body to the sauce so we should use all of them yeah I see no seeds seeds are better dehydrated second hot pepper in the world yeah that’s good you want some is this one spicy yeah second house pepper glove did you miss that oh it’s spicy okay oh no I’m gonna pour the brine in watch out watch your butt there we go pickles pickles my mouth is so numb this is something I’ve never had before so this is a curd chili so these are chilies that have been fermented in yogurt um it smells like fermented yogurt it smells sweet is it spicy oh it’s salty this is what kind of chilies are these are you gonna burn in a second I’m scared it makes my tongues well I think I’m allergic to at least one of these chilies all right I’m putting water in there where’s my diet coke I like it oh yeah I got it what happened [Music] a little bit foreign I get to hear my teeth where’s the butter we’re gonna do it later but that’s gonna burn everybody no I’m so sorry I’m gonna start commenting some fun facts about chicken sandwiches um chicken sandwiches are fun to eat and I like to eat the chicken sandwiches that is not a fact okay golly we got we got our sauces which is good and we have chicken that’s what I that’s what I know to meet you the buns are done and the pickles and then this is please like And subscribe Lily we have broken God’s design all the Divine numbers the Fibonacci sequences that we see the curse of the bad chicken sandwich is finally done because we have this double dredged mango habanero Kendall Jenner s tequila on kumulvec bun with the black Mustard Pickles we got our Sancho Yuzu zest lemon pepper we got the fermented yogurt chili Fresno dried Naga Viper chili Buffalo sauce I think it’s gonna be the best chicken sandwich we’ve ever had but yeah first we gotta re-eat some Wingstop Sammy’s to compare them see how they hold up what flavor do you have I got the mango habanero which it’s like you know looks a little bit different I think ours got more of a mango color this one is like a deep flaming hot red deep red right there Cheers Cheers I had to wrestle with mine a little bit they do good they do good they do good work at Wingstop she’ll love your local Wingstop let’s get into these up we’re gonna try first um the mango all right oh that Kumar back bun dude yes ma’am this looks so good this is so juicy oh okay are we just going in yeah we’re going it’s gonna be hot too this is a good mother [Music] a good mother sandwich Lily the Caraway On the Bun is so funky you taste the tequila in there which is really good the thing that gets me dude I was I was talking smack on the hoo-ha yogurt the whole time you taste the who is lemon pepper lemon pepper is my favorite dry rub I’m just gonna go for the butt taste the who I eat the butt God dang it New Jersey Sancho we brush it down with some butter and lemon juice I feel like because we brine the chicken you have to like make sure that you’re gonna super moist when you do a dry rub 100 it’s really good remember Hotmail it’s not my favorite but um I’m gonna have them but so yeah that’s the buffalo sauce we’re going a long ways on this one oh my God all right we’re buffalo sauce after that [Music] yep [Music] this is really good I’d say that we try and cook things as good as we can all the time but sometimes we don’t if we’re being honest right we do things for the guy we do things that are interesting in lieu of them being good sometimes this we put our whole chafosis into this and this is unreal good man how much does this cost 314.15 for all oh God for all three of them though Subs are barking that’s only a hundred and hold on it’s only a hundred and four dollars and 71 cents per I mean truly this is one of the best things I’ve read in Lily thank you so much for eating all the things putting in math for teaching me what the hoo-ha means and thank you all so much for stopping by the mythical kitchen we got new episodes out all the time we’re gonna we’re gonna you’re gonna stay here yeah I’m staying for a while uh I hope so no I don’t I’m worried about you leaving me this is the abandonment complex you know what I mean all right guys uh we’ll see you next time a new mythical kitchen creature approaches the pizza is here and available on a brand new apron come face to face with a mythical kitchen Pizza apron now at mythical.com