- I'm Filipino and Black,
hence chicken wings and fish sauce.
So another Brown chef here
making some fried chicken on "Bon Appetit."
JK, don't put that in there.
[gentle instrumental music]
What's up, everybody?
My name is Tiana Gee, a.k.a Tee.
And today, I'm gonna be making
my sticky patis chicken wings.
Okay, so these chicken wings are the perfect texture.
They're super crispy and crunchy.
They've been marinated in fish sauce, garlic,
some bay leaves, peppercorns,
and then they're gonna get fried.
And then we're gonna toss them in a caramel.
But then we're gonna pair them with a calamansi aioli,
which is gonna take it to the next level.
So let's get started.
Alrighty, so first things first,
I am going to just make the marinade.
I have my peppercorns here,
I'm gonna throw them into our fish sauce.
And then I'm gonna be adding our water
into the fish sauce with the peppercorns.
We'll throw the bay leaf in there.
And then I'm gonna add some soy sauce into that as well.
And then I'm just gonna slice the garlic.
I am gonna take like six cloves of garlic.
I don't think too much garlic is enough garlic.
Pop it straight into our soy sauce.
This might cause some commotion.
There's a difference in fish sauces.
Patis is from the Philippines.
There's also a fish sauce
that comes from like Vietnam or Thailand.
But this particular taste is just like
what I grew up eating.
So for example, patis is a little bit more oceany.
I don't know how to explain.
It's just like very, it smells like very clean.
If you're afraid of fish sauce, you're not gang.
I can't hang out with you.
You shouldn't be afraid of it.
I know it's really, really funky.
We love funky things, right?
Like kimchi is funky, we love kimchi.
You know what I mean? Don't be afraid.
Pickles are funky.
Most of the things that are funky
taste really, really, really good.
Hopefully, these wings will shy you away
from being afraid of fish sauce
and give you a different outlook
on things that smell bad.
Now we are going to mix this up
and marinade the wings.
Just pour our sugar in here.
It's gonna be a cup of fish sauce to a cup of sugar.
It sounds like a lot, but trust me.
Goes straight over the wings here.
The marinade is in there.
I am gonna just not be afraid
and get in there with my hands.
I'm not gonna play any games.
And then I'm going to find some plastic wrap
and plastic wrap these.
So this is gonna go in the fridge for about eight hours.
We're getting into the aioli now, right?
So what is aioli?
Actually, aioli is just garlic and oil essentially.
I mean, like in today's day and age,
we call aioli, mayonnaise, right?
It's just like a flavored mayo.
And it's gonna have some cilantro oil
and some calamansi in there,
as well as some garlic, and it's gonna be bangin'.
And then I'm gonna take the cilantro.
That looks like a bunch.
I'm just gonna shove it in blender, stems and all.
And then I'm going to take my oil,
I'm using a neutral oil.
I like to use neutral oil when I make aiolis.
We're gonna turn this on, if it works.
I didn't check to see if it was plugged in properly.
Wait a minute, I got this, I got this, guys, watch.
We figure things out together sometimes.
You just wanna blend it 'til it looks something like this.
And then for the fun part,
we are going to break this oil by cooking it with some heat.
And I'm gonna show you guys something, okay?
This is the coolest thing ever, 'cause we're in 2020,
we've got a freaking magic stove-top.
While we are here,
I'm just gonna go ahead and heat our oil
for frying our chicken.
I'm trying to eat some chicken wings.
We're just gonna keep this oil to 350 degrees.
This pan seems to be nice and hot for me.
I can hear it, I can feel it.
And it's smoking just a little bit.
So it needs to be really hot in order for this to work.
We are going to cook this oil down until it separates.
And you can see like the actual oil separating right here.
But you wanna make sure that's how it looks
all the way around.
We need to break it because we only want the oil.
So what we did was we flavored the oil with the cilantro.
We just wanna keep the oil for the aioli.
I'm gonna strain this now into the coffee filter.
And as you see, like, you know,
that's what I was talking about.
Those solid bits from the actual leaf
are gonna separate from the oil.
And then I just wanna loosely kind of like move the oil
around to kind of help it transfer in there.
We're just cooling it down,
because we don't want to scramble our yolk.
So every egg yolk gets a cup of oil in aioli world.
You could totally make aioli in a food processor.
You can make it in a blender.
But I'm just gonna do it by hand today.
I'm going to separate my egg.
And then drop your egg yolk,
break that yolk up a little bit.
And then I'm going
to slowly drizzle in my oil.
You wanna start off doing it really, really,
really, really slow,
because what you're doing is making an emulsification.
Believe it or not, this is healthier
than buying store bought mayonnaise,
because you know what's going inside of it.
[whisk hitting glass bowl quickly]
[Tee laughing loudly]
So what we're doing is incorporating air
and the oil at the same time,
which is what makes it volumptuous.
We just wanna drizzle it in literally,
droplets at a time.
Because if you go too fast,
your aioli won't emulsify.
My arm's hurting.
Weak, okay, it's like quarantine arm right there.
[whisk hitting glass bowl quickly]
Snap, I think I added that last bit too soon.
So what had happened was,
the aioli broke, but that's okay.
This is what it looks like when it breaks.
So it is broken, but it not fixable.
Things can be fixed.
I'm gonna show you guys how to fix it
when you break it, okay?
'Cause I am going to essentially make a new aioli,
but I'm going to be incorporating this oil
instead of this oil to start.
[egg hitting board]
And I'm going to stream in our broken emulsification.
I love educating people.
I love to be a part of something bigger than myself.
And to be a voice for all of the young girls
that were probably like myself, you know, to be a new face.
I didn't really see a lot of like
colored celebrity chefs growing up,
a woman at that.
So I am excited to bring this new narrative
into the world with "Bon App."
So this is a calamansi.
This is the native citrus fruit to the Philippines.
And I just wanted to highlight some Philippine ingredients,
as well as eat chicken wings at the same time.
I'm going to add my calamansi juice into this.
So I'm just gonna cut a few calamansis up.
I like to use the,
if you can, use the greener ones for this.
And if you guys can't find calamansis,
because it's a very seasonal thing,
you can use limes.
On my face and in my eyeball.
- [Producer] Perfect, wanna get it again?
Okay, great. - We're good to go.
A little bit of salt into the mix.
I'm going to grate some garlic in there.
And then just a little bit more of that calamansi juice.
So I am going to give this a taste,
and then we're gonna see.
Well worth doing it by hand.
I definitely wanna add a little bit more salt.
I'm gonna like zest a few
of the calamansis in there as well.
I just wanna say, I'm very proud of this.
We made the aioli.
It's wrapped up.
I put it in a small bowl.
We're gonna let this chill in the fridge.
We're gonna get into making the glaze.
So in the bowl I have sugar.
Yes, more sugar.
I have some patis.
I have some water.
And then I'm going to start to grate our garlic
and our ginger into this mix here.
So I'm pretty much just mimicking,
like the cultural flavors that I grew up eating.
The restaurants that I've worked at,
I have picked up like different techniques,
certain like customs that are used in the kitchen.
It's like wiping everything down
and making sure you get all the ginger,
because you don't wanna waste.
It smells like,
it smells like if I were to relive my childhood again.
It needs more ginger.
I like to grate it, just because like I gotta keep it real.
I honestly didn't feel like chopping it.
Now we are getting into the chili.
We're gonna add a little bit of chili
into the glaze as well.
Seeds, totally optional.
The yellow chili, I'm using the yellow chili,
because my lola uses this chili
to flavor her sinigang broth.
A little bit of heat and like that peppery fragrance.
And it's not like overly spicy.
I'm just gonna take this chili here.
I'm just going to slice it.
So my knife skills are,
I would say, mediocre in the chef game.
I wanna give a nod to all the chefs out there
with the real Skilly Willy's
that have like so precise,
it's just like amazing.
I am going to dice it up a little bit.
Throwing that chili in there, give it a little tossy toss.
And then I am going to heat the glaze up.
Our oil is right on time, so that's amazing.
It's a little bit over,
but once we add that chicken in there,
the temperature's gonna drop.
So no big deal.
So into this pot,
I'm just gonna add our glaze.
And make sure you get all those aromatics, scrape them down.
And then we're going to drain the wings
and dredge the wings.
So we have here, we have some tempura mix.
We have some corn starch.
We have some rice flour.
Okay, what makes a good dredge?
For one, I like to use rice flour 'cause it's very light.
And we also use a lot of rice flour
in like Filipino cooking.
Tempura mix has mix of different flowers that I like.
It gives it a nice crispness.
And then corn starch really like takes it there.
Gonna be the crispiest dredges
you've ever had in your life.
I'm just blending it so it's nicely incorporated.
And then I'm going to just take our wings
and dredge them into this amazing flower.
As I'm doing this,
I wanna make sure there's no aromatics
stuck on the chicken wing.
Like the peppercorns, the bay leaves, the garlic.
Just wanna make sure it's nice and clean.
We're gonna get to frying these.
And we're gonna have a wing party in Hollywood Hills.
A wing party in Hollywood Hills at Tee's new crib, pull up.
Chicken wings are definitely a party food,
but I don't wanna make an excuse to eat a chicken wing.
I wanna be able to eat the chicken wing whenever.
So now that they're all coated like this,
then I can go in and like
give them an extra douse in all of the love.
I'm going to rinse my fingers
and we're gonna get into frying some chicken wings.
So I'm going straight into the oil with the wangs.
I don't wanna overcrowd, okay?
So I'm just gonna go a few at a time.
And I'm gonna give a little bit of a toss around,
so that they're not sticking to each other.
I just wanna make sure they have their own room
to do their thing and be glorious.
I'm gonna give this a taste.
And if you noticed,
I didn't really use any salt anywhere in here,
except for the aioli,
because fish sauce is gonna take it there.
We're gonna fry the chicken for about eight to 10 minutes.
If you guys have a thermometer, cook them 'til 165.
So the rice flour is gonna burn faster
than regular flour would.
So you wanna make sure you're watching this.
You wanna make sure your oil is not going above 350.
So they're a nice light tan right now.
That'll get a little bit more melanin on them wings.
I'm gonna pop them back inside the fryer.
That glaze, you can tell there's more body in it now,
but it's not done yet.
The glaze is off.
I'm gonna go ahead and I'm going to pop in
our rice wine vinegar.
So this rice wine vinegar, that I just added into the glaze,
really just brightened this glaze completely.
And then once we've finished the wings
with the calamansi juice,
it's just gonna take it that way.
These wangs are looking incredible.
This is gonna be glorious.
- [Producer] Where'd you get that apron?
- Oh, snap.
This apron was hand made
by my homeboy Haas from New York.
Yeah, I met Haas when I was a sous chef
at Red Rooster in Harlem.
He does all the aprons and like all the swag
for like the servers and the chefs.
So I have like a few custom ones.
But this one was really tight,
because it's black and white.
I really wanted him to do black and white,
'cause he usually only does color.
But it's so symbolic that he did that for me, love that.
I'm gonna pull the wings out now.
Okay, so the wings are fried.
They're crisp to perfection.
They got that melanin poppin'.
Look at that wang.
So now that they're nice and beautiful like this,
we are going to begin the caramel
and glazing of the chicken wings.
So I'm gonna add...
Oops, too hot.
Add some of the wings.
Turn up the heat.
I also add some chili flakes to give it that nice heat.
So we just wanna make sure
we reduce the glaze to the caramel.
What makes a caramel is a one-to-one.
We have our fish sauce and our water, which is one part.
And then we have our sugar.
Pretty much, what you're looking for here are large bubbles.
It's also dangerous to toss this because it is sugar.
It's a mess, you don't wanna burn yourself.
So it's good to just flip them with the tongs,
so you're getting nice and coated.
I'm going to give this a taste actually,
while this is caramelizing.
I'm gonna give it a taste every single step of the way,
'cause that's how we do things here.
That tastes great.
What's really gonna take it there
is this calamansi juice.
I'm gonna give it a little bit of a twist around.
I'm gonna squeeze of fresh calamansi juice.
I'm adding the juice in the very end
just to brighten it up,
because there's a lot of salt, like I said,
and I wanna have a balance.
I don't want it to be too overpowering.
And then I'm gonna transfer these
into this bowl for now.
Now we're gonna taste the aioli again.
That's good, I'm not gonna touch it.
All right now,
so we are going to get into plating this.
So I'm gonna take some of the aioli,
plop it right in the middle here.
Schmear it like this.
Try to make a lip around this here.
Take our wangs,
and then we are going to build a precious wing teepee.
I would've got completely yelled at if I was on the line.
A few cilantro leaves
straight from the water.
I'm kind of being a savage.
I was working in all these crazy kitchens
and like my chef probably would have passed by
and been like, "Why didn't you drain that?"
"Why didn't you dry that?"
I knew that I should've dried it,
but the savage in me is like...
Then we're just gonna hit it
with a little bit more chili flake.
And then for serving in all the glory,
we're just gonna add a little bit of calamansi
for your friends that wanna share these wings with you,
a.k.a. me, myself and I.
So this is it.
We have it.
Tee's patis sticky wings.
So now that we have these amazing wings
plated and ready to go.
We're gonna enjoy these on the patio.
Hey, that rhymed a little bit.
[gentle instrumental music]
As you can see,
the dipping sauce is on the bottom,
so I'm gonna start from the bottom.
I'm a flats girl.
So I'm looking for the flats.
I'm gonna just dunk it into that aioli,
so we have a nice bite like that.
Then I'm just gonna go for it.
Mmm, it's nice and sticky.
The chicken is cooked perfectly.
The saltiness, and the sweetness, and that spice,
are like balanced out in harmony.
I think without the aioli,
it would almost be a little bit too much.
The aioli really just sets it off.
It gives it that nice creamy,
fatty, citrusy blanket.
I can't even speak, that's how good these are.
First of all, the calamansi aioli is like,
[clears throat] so killer.
You know, we went through our trial and error together,
but it really builds character for the aioli.
It's just so much better.
It's like 10 times better than it would have been
if I got it right the first time.
And that's facts.
[gentle instrumental music]
I mean, I don't wanna give that a stereotype.
I don't even wanna say that.
Can we cut that out?
[Tee and film crew laughing]
Because that's terrible.
[Tee and film crew laughing]