- welcome to new day cleveland. i'm david moss, and this is a very special show, because we're gonna wing it. that's right; we're gonna wing the whole show, as a matter of fact, and what we're talking about: chicken wings. now, chicken wings weren't always a big star, you know, like prior to 1964. it was the littlest thing on a chicken, and when people ate roast chicken they had that to nibble in the end if they didn't have quite enough chicken, or they just made stock with it, or some people even threw the wings away,

buffalo wings, remember that? they ran out of food, they had to make a snack, they had some wings sitting around, they decided to fry 'em up, they had some blue cheese sitting around. they'd say, "how about some blue cheese with those wings "and maybe even a little celery?" because that was the last vegetable they had to serve with the chicken wings. so, that's how it all started in 1964. we're gonna start right here on new day cleveland with sort of the way they did it, except they deep fry them, and i know at home you don't like to deep fry 'em so much. so, what we're gonna do is we're gonna find a way to put 'em in the oven, and make them as crispy as deep fried wings. d, this is a whole show about wings, so this is gonna be cool. that was the last vegetables served with the chicken wings. that's how it all started in 1964 we are going to start right here on new day. they've already beenod cut apart and a tips thrown away. we will toss them in a secret ?- it was not secret until today. >> a secret sorrowus so they get really crispy in the oven i have one to 3 pounds you want to do a pound at a time because you

get allal the stuff in there if you look at this close s it says baking powder. if you put baking powder along with almost a teaspoon of kosher saltt, then you toss thisth around what will happen is we are going to talk a nice little dust a dusting on bus and what around us and what this is going to do is help others dehydrate some of the moisture out of the skin onon te chicken we won't start cooking these right away we will get them all on her there. we will take these and. stack them so they don't touchac and then on a rock so the air goes all the way around them. like that.s and we are going o try these babies out. it takes eight hours i did it overnight the last time i did it, and what happens is you end up with wings that are goingan to be really crispy and still juicy on the

chicken hand on my at measuring spoons like that and like about we will get these all lined up on the pan and thenen we will te them out to the refrigerator. we leave them in their eight hours these of been in the refrigerator about eight hours you can do eight hours over night the baking soda with assault tries them in the leave them open like that'l nowe put themnn in the hot oven. as hot as yours will get 40450 is probably even better for about $40.45 minutes. and here we are 45 minutes later. i gave f thea little trying to to make sure they are perfect. take a look they look like they have been fried with nice and shiny and crispy. really delicious take a

cannot deprive the second time they come out more and that is one thing we do with almost all of our custards. >> comedy different flavors we packed them in. you don't hear about that often anymore.

the girlrl is chartered up that makes it a little sticky. >> these are the wings all those awards ares) out there for. >> these are them these are the barbecue when wings. we season them with our cajun. >> i'm not leaving air without trying one ofle those. >> absolutely. >> that and a lot more i will go over here andd wait for you guys do a couple more we will take these flavored treats. t >> get that nicecaramelized barbecued sauce and get some grill marks and voil?. i had to get much on camera here she comes with all of the wings. oh well. okay. there is one.

so this is the award winners right here? >> you got it.d ba >> and amenities and you know i can't not try one of these he knew i needed those. you can't have wings without celery and have wings without celery and blue cheese. for. >> excellent. >> i seewe w you're having a cot in westlake to year? >> we will go with ideas. wo >> okay, what in the world are those because i feel like i would go nuts over the. >> those are sir roger rants. >> i knew it. you don't understand how in heaven i am right now. >> that is awesome. >> why do you think people of your wings so much? >> i think people love wings in general. we always just try to

honey mustard. these variations done before i like it. >> we try to get away from the standardfafa variety of unique suffering a. >> that is or six pepper garlic parmesan. >> six pepper garlic parma one not one not two but threeee and that again? >> it is a variation off the sae six pepper garlic without the parmesan cheese. >> these two are my number one although about tried anything else that i'm sure i lovee them all your openat from lunch until

to. >> closed. >> closed. >> we are open just opened later on monday at 4:00 p.m. >> any day of the week and don't forget when night on wednesdays. >> thank you so much. i'm going to dig in. delicious. boom. some crazily good flavors there when we come back we go old-school with the old sauce they used famous at the anchor bar in

[ male announcer ] "gone fishing." it's a sign that means we've locked up and headed off to do something we love.

ttle signs. with 19 million acres of woods, "gone biking," "gone golfing." and the world's longest freshwater coastline, "gone rock skipping," "gone sailing," "gone wandering." meet you on the playgrounds of pure michigan.

welcome back to new day cleveland. yes, we are winging it, chicken winging it, and a little bit earlier on, i showed you how to oven bake these, using the baking powder method that gives you really crispy wings out of the oven so you don't have to put up with any frying, and talk about being a whole lot more healthy. terrific stuff, man. and really delicious and tasty, even without the sauce. but sauce like they made in buffalo at the anchor bar. and we're gonna use 3/4 of a cup. so, i've got 3/4 of a cup here, and we're also gonna combine it with butter. now, ok, we're gonna use butter, and we're gonna use 1/3 of a cup. so, 1/3 of a cup is, you read the label on here, and you just slice off down 1/3 of a cup, and 1/3 of a cup is that much. so, that much of a stick of butter, and what you do is you melt it in a pan. and look at this. i've melted it in a pan, but i didn't get it bubbly and all that,

just to stay just like, not cold, not warm, but just melted, so we're not worried about being real hot. we just want it melted. we of heard about it being a hot and itt melted. now no oyster n three quarters cup seen on what you want to make for everybody. and then over here'ssi this is another main

blue cheese dressing type of thing some inspired what is the original stuff cleveland zoo. when people comment they feel like they are at home. everyone is comfortable when they come it is kind of like it's years. even a cheers. even if we don'tat know you, we make you feel comfortable. when i graduated from high school, t i was on determined and what i wanted to go to college. back then so

pushing me to do something to enjoy.y. i opened at the storefront and started on my own from scratch. and i stuck with it. i would say about 2,000 pounds per week. garlic parmesan wing was this is what one of the best wings in

something. everyone.al it woud something. everyone.al it woud be a red-hot butter. is an ancient italian secret if i told you i'd have to kill you everyone gets a kick out of it every time i don't know.w. been a big hit since we started bottling of people have come

up directly in the sauce and put it right out- everything hot we have in the building leave and hydrant it is legal. a convenient pickup window. you can come yet with pajamas on and rollers in your hair(u have to get out of the car two years ago we won best wings in brooklyn i have people just, and pick with their favorite sauce

out my secret weapon and speakingy of the little

that the marks and they are a little differentch a lot is on e corner of our 76th i 76 and battery park we are right by edgewaterst there are a lot of other things going things going on and art studios with social media knowom and tighten it tighten it to a level your seen before

for you. salt sugar time women chilly and let but it fit for about two hours. tons of flavor.al so the first thing we want to do are seasoned flour and then we then we have our buttermilk after they've been dredged in their with the flour and get them nicely coated in the buttermilk toss them around in their and toss them back into the flour it will create a nice crunchy crust to resemble just a

freshll pumpkin that we could de with a little cinnamon and sugar and other wings, for you have a source nice and assessed nice and crispy crunchy wings. and i will hit them with a little bit more salt.t.en and then we hava cranberry hot sauce which will go with the wings made from cranberry and chilies onion andc

of fun take on stuff. >> coming up after the break, one of the best places in northeast ohio for wings and don't forget we are making

whether you like to barbecue or we had to make. i went other places busy back there but cam, the places named afterr him. he was one of how many kids? >> twelve- hour use the fortune child. >> i was the baby and they loved left me the most. i also heard a rumor byl this one that she s going into labor with him and

wings, so this from a monster wings, monster wings this is why we do this. it is not just when things what is the secret why does everyone love it so muchthat the crispy batterue and it is a barbecue sauce. it is the absolute best. >> so the barbecue is a big it. how many flavors you make? >> we have thee playing. 140 ninth and st. clair we are in the metro yes. and you have beenie doingt for how many years? >> forty.of how does it work wh the sausage these are the sauce

want to get out here?no two people normally ?- you have a couple of a couple of tables out there we have peoplele coming normallywi with a takeout. this is the sauce. not only can you get the when was but you could buy the sauce if you want. we have a lot of people that do especially around the holidays they come in and buy theat sauce by the gallon to our you kidding me? >> while. i will let you get to workah and watch you here. is there a timely timeline quicker close to perfection i will let him keep working i will have you start talking and come back upiz when we heard and we will go back up there and do a little sand blowing okay?

it's not the basic barbecue saucee that has a little tame to it. ourur buffalo sauce has a little sweetness to it why can't sauce. and our battered wings and hold wings make them stand out. >> i would think a lot of people come out herepl because it is

make it home but can't figure make it home but can't figure out how to do it in the drive you can order theser and i understand why when i first looked at the menuemng but it wt realizing how big they are. you realizing how big they are. you can get them as one wing, plate forget i am not involved in this restaurant. >> when you were thinking about

it is? a weaker you open? >> seven days a week. the late sunday we will give you some time to catch up. ra. the batter is so nice and soft. okay. i have been a little devious earlier thinking about the buffalo wings what we will do is start off withh 28 ounces cream cheese room temperature it is important to get at room temperature and we will put a

and with wings they give you blue cheese events to go with it we have the ranch component with it. i think just to make it a little extra special we will put a half a cup of sour cream in here. next next line in.. and, then we talked about blue cheese we can't do this without the blue tee so we cheese so we will put in about a half a cup of blue cheese and you can i alter this however you want and what i will do is mix is altogether. isn't that fun? look at and this is a slow cooker thingk so in here we will put that first player beautiful cream stuff on the bottom.t t it ise

did i got one of those rotisserie chickens at the grocery store and kept it warmr and then i sort of shredded it. this is the depth. we havee a whole ball right here i did want to show you how to do that. get medieval on it so to speak. quentin tarantino movie a couple of cups of chicken is what you

bucks whatever. this is the easy way to do it push you getna the good flavor here. three quarters cup hot sauce on top you need that to happen don't we? yes certainly. these will be a little bit like this. don't be afraid to put the green part in their don't put your finger in their and there you go. put that in there. i will giveon back ?- i don't want to mess up my layers on one place and then what we

it? iv there he easy. any kindf cheesy want to melt. cheddar. this isht some of the mexican chihuahua cheese i like. that is the five mexican cheese and other a cabinet. pretty simple let's look around the table. howcr do we look? how do we lo it looks like we have every single ingredient in there withn the blue cheese and sour cream and frank's red hot. we have got the chicken. er i some likei am talking about the components of a buffalo the lid on it, put it in the crockpot, push the button over herere and i will put it on eigt hours because i want it" speed and will stop at after two hours we will check it after the

will come back it is abracadabra timep we have buffo chicken wing diplt made in the slow cookero it takes about two hours your melting the stuff to get it together and try to be out the we will take a little

will set at right here with a couple of these. what is cool as it sits in the slow cooker and stays warm or if it goes down you want tocr put it in the slow cooker again wonders what you want to do. a beautiful thing achievement healthier think it's even healthier than a multigrain proper zero euros. i would do this again. that is good. little biti' of celery which is not a bad way to go. chicken wings so many ways to make them with depth and then a place that may some of us in the entire country is called the greenhouse. >> at the greenhouse terrible table fresh food locally grown a great atmosphere we tryic to sty

well as at really good cuisine to the tabley are classic chicn wings fall off the bone recently the chefin johnson won the chefn the great lakes region kind of like the oscar of the culinary world.ab we sugar salt making sure it is spot on makingth sure it is perfect. once we're done with that result cook them overnights pretty much cook some all the pretty much cook some all the way through. pre- cooked and ready to go. so while those are frying this

balance between the saltiness and he did a little bit of sweetness with that brown sugar and it mixes really looks is really well fresh greens kind of little bit of jalapeno not overkill it will be absolutely packed.. all organically grown they are not jumbo if gm zero style wings they are a little bitwide tinier know," a month al

don't need sauce to make all the chicken wings to scrape and of course the tavern just proved to that. how about a place as a bunch of sauces. check it out. >> we are here on pro road and strongsville at a place called jerky and spice today will add a jerky and spice and everything nice becausei everything in hee is nice to me. i love it. and this is where a lot of the beef jerky is i love that you have a section in here where people can come and sample l this is gourmt jerky a little more expensive

someone opens and takes it tasteses we have been nibbling t is so good you can tell it is gourmet. it may be more pricey, but it is worth it. this is a whole section not fit for human consumption someone want someone burning their time offff unexpectedly there are people called julie heads that love the hardest things in the world we have several of these from the red star variety. >> do you feel like peopleov ?-i feel like they come in here all over the worldd we have peoplen

that ispi for the person that wants to own the hottest sauce on in the world. c itit and dip it in 5 gallons of chili and it is probably still to want to eat. >> while. wow. what about this section i love this but i'm sure section i love this but i'm sure these are better tasted. >> these are wild game selection everything from alligator to pheasants and kangaroo an ostrich and what have you. ten flavors of jerky 14 flavors of

variety packs all of one mixture of others. >> to use it goes out to? i forget i see a free gift box forget i see a free gift box here. >> anyone who buys ten or more or we can put it in a bag. or we can put it in a bag. whatever they prefer. that'l here? >> we do not do it ourselves here. we have jerky making classes here. opening they can sign up and register with ten people every time we show them how to make the jerky with the sauces i am in heaven. i love the sauces and jerkyt i think people when they come here and check it out with 50 gourmet feel with what they are tasting. jerky and

>> everybody enough wings? how

while come back. itau is all about wings today. before did. he has been etched. etched on his class. i said if i ever owned by that is what it will be. so then i had the opportunity, and they are he

in for the jumbo wings. they are whole t wings which is different than anybody else people do the small party wings they. call them jumbo, but they are not. these are the whole wing. this is our house barbecue a homemade mild sauce. this is our wild the sauce almost every pepper you can think of. it iss you are quite a range our best seller is probably this year. next with garlic and heat we make most of our sausage from in-house ingredients. they are always fresh. they are never frozen a we have them delivered two to three times the week. they cook up a little faster than frozen ones. we cook them the way people want them. it is very. important to them to cook

ordering a state.

large patio. the stage we feature three barss one inside and one outside. and then in our seasonal rumor doorste openp we do a grilling on the patio illness of her grow outside the house or garage dooret we put a cook out there with ribs are kebabs or or kebabs or barbecue chicken.ap t was a pretty big hit this summer. the food was phenomenal. wings, and we have 40 craft beers on tap.p.o a couple of different sauces are on the front of the house he could evei spend when you order and then he can walk up and pick upca whater wings you wanthe to go back for more and more and more.d the 5

service for it. with five separate section and you sections you can do but must our traditionalgoch. >> we start out the date we will blanche it for six minutes. we drop of the wings will cook them for about four minutes until they are nice and crispy, and from there we will cut them out of into the sauce on them. they are getting about done looking for the sock final golden color to it. we make all the wings us in the house. we have our honey barbecue garlic butter and the parmesan the parmesan and terry a parmesan

then our creeper which it hurts your nose and they are making it because itic is so hot. >> we will take five of each wing and take and put taken put it in the sauce. we try to use three drums into wings. >> we have a couple of people that comment if come in either 25 wing samplers themselves ch. mostly, you know, man. young boys who can afford to eat that much.ly >> that is the 25 wing sampler. >> we are completely family from a something we made sure we as much as we do the bar atmosphere, we also do the family. >> our wings are fantastic. all of our sauces are sources are

is,, folks. we did all one hour show on the most insignificant part at least it was that way before 1964 when the anchor bar decided to find a wayas to make them have a late-night snack when they ran out of other foods. as you can see, we make them a t lot of different ways.i think frank's hot sauce is key think frank's hot sauce is key for me i like them them but as you see at the greenhouse tavern it is one of the top ten in the country. we have chicken wings all different kinds of ways blue cheese and ranch we have the celery and chips we will see you on that

(wings flip) (oil sizzles) at at&t, we believe in access. the opportunity for everyone to explore a digital world full of possibilities. connecting with family, friends and the things that matter most. and because nothing keeps us more connected than the internet, we've created access from at&t.

you may qualify for home internet at a discounted rate of $10 a month. no commitment, deposit, or installation fee.

>> people rocked by nature. >> he was struck by lightning. >> he suffered third degree burns. dr. oz: can she be fixed? and three anti-aging secrets the botched doctors swear by. plus, my daughter daphne shows you how to make the kitchen your kingdom and puts a new spin on all your favorite dishes. coming up next. dr. oz: you guys getting healthy? [cheers and applause]