The Dave Chang Show Chicken Wings at Home: Appliance Showdown
Sep 4, 2025
Join the debate over chicken wing preferences, from flats to drums, highlighting the importance of quality ingredients and cooking techniques. Experience a surprising winner in the quest for the best home-cooked wings. Discover tips for achieving crispy skin while navigating the challenges of frying at home. Enjoy nostalgic memories of game-day dishes and learn how flavor profiles evolve over time. Plus, get insight into creating the perfect chicken stock from leftover wing tips, making every part of the bird count.
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Why He Avoids Home Deep-Frying
- David Chang says he rarely fries at home because frying creates strong smells and is a pain to dispose of oil.
- He prefers boiling or roasting chicken at home to avoid aerosolized oil and lingering odors.
Wildfire Evacuation Shaped Smell Sensitivity
- Chang recounts evacuating during California wildfires and learning how smoke and odors cling to fabrics and furniture.
- That experience made him sensitive to lingering cooking smells and motivated avoiding frying at home.
Why Fried Food Smells Linger
- Deep-frying aerosolizes oil into aldehydes and ketones that cling to fabrics and create persistent greasy smells.
- High-end frying oils (e.g., virgin rice or untoasted sesame) and strong ventilation reduce that offensive odor.